Vatha Kulambu (Kuzhambu)

"Vatha Kulambu" is one of those tangy gravies, which tastes perfect with plain rice! Although, this is not a staple at home, I end up cooking pretty often. Mind you, this gravy can stay for a week when refrigerated. You just need a spoon full of gravy for a good amount of rice, but do not forget to sprinkle a little ghee on to your rice - Oh! just divine!

Ingredients:
1)Sunda Vathal - 2 tsp (Okie, what on earth is this? :-) It is called as "Dried Turkey Berry", you can get this in small sachet from super markets. If not available, you can make this gravy using just shallots or loads of garlic or okra!)
2)Shallots or small onions - 3(chopped)
3)Garlic - 7(chopped)
4)Tamarind pulp - a lemon sized ball, soaked in luke warm water(2.5 cups) for 15 minutes.
5)Gingelly oil - 3 tsp
6)Sambar Powder - 2 tsp(I used Shakti Sambar Powder)
7)Curry Leaves - 3 sprigs
8)Salt - to taste
9)Jaggery - a pinch
10)Asafetida - a pinch
11)Mustard seeds - 1 tsp
12)Split Urad dal - 1 tsp
13)Fenugreek seeds - 1/4 tsp
14)Whole Red Chilli - 2 to 3(small, crushed)

Preparation:
1)Heat oil in a pan and add asafetida, mustard seeds, urad dal, fenugreek seeds and whole red chilli. Let it splutter. Make sure the chilli is not burnt.
2)Add curry leaves, sunda vathal, chopped garlic and onion. Saute until they are done.
3)Add salt, sambar powder and mix well. Cook for couple of minutes.
4)Add tamarind extract and let it boil for 30 to 40 minutes(Yes, you heard it right - the liquidy gravy should turn to semi solid consistency, hence the time). Do not forget to close the lid of the pan, so that the flavor stays put.
Note: When the gravy boils(say after 15 minutes), add a pinch of jaggery to it and mix well.
5)Add a spoonful of Gingelly oil on to the gravy and mix well. (PS: Gingelly oil is good for health!)

Here you go,Vatha Kulambu is ready to be served with plain rice and ghee! I'm drooling already.