Ingredients:
Red chillies - 4 to 5
Black pepper - ½ tea spoon
Urad dal/black gram dal - 1 tea spoon
Channa dal/kadalaparippu - 1 tea spoon
Asafetida/hing - 1 tea spoon
Tour dal/lentil - ¼ cup
Tamarind paste - 1 ½ tea spoon
Turmeric powder - ¼ tea spoon
Salt to taste
Oil - 2 tea spoon
Mustard seeds - 1 tea spoon
Red chilli cut into two pieces - 1
Vathal (sundakkai/marathankali) – 3 tea spoons
Curry leaves - 2 strands
Coriander leaves (optional) - some
Method:-
Pressure cook lentil and keep it aside. Fry chilli, kadalaparippu and pepper without oil and grind it to smooth paste. In a pan add 2 to 3 cups of water, turmeric powder, tamarind paste, Hing, salt and the grinded paste, allow it to boil for 10 minutes. Mash well the cooked lentil and add it to the boiling mix. Stir well and boil it for another 10 minutes in medium heat. Add curry leaves and coriander leaves to it. In another pan heat the oil and add one chilli cut into two pieces, mustard and the Vathal. When mustard splutters pour it to the Vatha kozhambu.
This is very good with rice and ghee, curd rice etc.