Ingredients:

• Maanga vathal and Sunda vathal – 1 cup each soaked in water for 15minutes
• 1 – big Onion (half coarsely chopped and another half ground to paste)
• 2 – Tomatoes ground to a puree
• 2 tbsp – sambar powder
• 2 tsp – Tamarind paste or raw Tamarind
• 1 tbsp – Fenugreek seeds coarsely ground in mixer
• 1 tsp -mustard seeds
• 4 pods – Garlic coarsely chopped
• 1 to 2 tsps – chilli powder
• 3 tbsp – oil
• 250 ml – water
• Salt to taste

Method:

1. Heat 2 tbsp oil in a kadai. Fry roughly chopped onions and garlic till golden brown.
2. Drain fried onions and garlic and transfer to a plate.
3. Add 1 tbsp oil to the hot oil in Kadai.
4. Add fenugreek powder and allow it to turn brown.
5. Add mustard seeds and curry leaves. Wait till seeds pop.
6. Add onion paste and saute till light brown on medium heat.
7. Add tomato puree and stir till it loses the raw flavour.
8. Add Sambar powder and chilli powder (as desired).
9. Saute for 3 to 4 minutes.
10. Add 250 ml water to the kadai and cook closed.
11. When mixture is boiling, add the fried onions, garlic and soaked maanga and sunda vathal.
12. Add required salt.
13. Cook covered till done.
14. Dilute tamarind with water and then pour into the gravy. Tamarind paste also requires dilution)
15. Boil the gravy closed for another 5 minutes and 5 minutes open on low heat.
16. Maanga Vathal Kulambu is ready.

Recipe courtesy of Priyadarshini