Vatha Kuzumbu With Paruppu Thovayal

FOR THE VATHA KUZUMBU Extract thick tamarind juice from the tamarind and dice the onions and tomatoes into small pieces. The small onions can also be left as whole. Heat a pan with some sesame oil. When the oil is hot enough, add the mustard seeds and let it splutter. Then add the vadakam and the vathal and fry for a few seconds and then add chopped onions and sauté for a few minutes until the onions turn brown. Add the tomatoes, curry leaves, garlic cloves, and ginger-garlic paste and keep sautéing until everything is blended. Add the powders one bye one and keep frying on a low flame with another tablespoon of oil until good smell comes from the mixture. Add the tamarind juice and salt along with a cup of water and cook closed in medium flame for 10-12 minutes and the gravy starts to thicken. Serve hot with rice, idlis or dosas.

FOR THE PARUPPU THOVAYAL Roast all the ingredients given in the list except the coconut and salt and let it cool. Blend everything into a coarse mixture and serve with rice, idlis, or dosas.

Note: This thovayal does not need any seasonings. The garlic and cumin seeds can be omitted if preferred. Both the variations taste good.