SUNDAKKAI VATHAKUZHAMBU

I used to wonder what was the difference between Kara kuzhambu and vathakuzhambu  except the latter has Dry veggies (vathal )  instead of  fresh ones,till this Aunty from Pondicherry  taught this.This has become one of most favorite of not only our family but also our guests.Not only the consistency but also the flavor was different from what my Amma ,mother in-law or what was served in restaurants.
It was almost like store bought bottled vathakuzhambu,which can be stored for long .
I think this is one among the South Indian ,especially Tamilnadu dish like Idly, Dosa,Vadai.My mother-in-law told more on this,she said in olden days the farmers in villages used to preserve the veggies like mango,brinjal, turkey berry,sun berry etc for winter times ,when these veggies were not available unlike these days where it’s exported from other countries or frozen and available all round the year.
 They used to preserve these by either drying them after soaking in curd (like sun berry,chilli )and drying or half cooking  (Mango or brinjal )and then drying .
Then they used these veggies to make various dishes like pickle ( Mango) or Sambar or vathakuzhambu or Karakuzhambu.

Ingredients : 
Onion-1 finely chopped
Tomato- finely chopped 
Ginger-small to make paste
Garlic - 1 big pod ( few for making paste )
Vathal (if using  dry mango or brinjal soak it in Hot water for 10-15 minutes and then use)- as needed
chilli powder - 1 Tbs or to taste
Salt- to taste
Turmeric powder -1/2 tsp
asafoetida-1/4 tsp
Jaggery- 1/2 tsp
Curry leaf -few
Gingelly Oil- 1/4 cup (appropriately) 
Water-as needed
Tamarind-small lime size
Vadagam-1 tbs ( I feel this is important ,it gives flavor and taste to this kuzhambu).

Method:
1.Soak tamarind in water and extract thick pulp.
2.Heat oil add vadagam,fry for few seconds add vathal (if using mango or brinjal soak them in hot water for about 10-15 and add )fry for few minutes.
3.Add onion and fry for few minutes add garlic clove and asafoetida, then ginger garlic paste( this is optional .But I personally feel this gives nice flavor  like vadagam to the dish.)and fry till the raw smell goes .
4.Add tomatoes and fry for few minutes ,add salt,turmeric and chilli powder,curry leaves and fry well till it becomes mushy.( this gives thickness to the kuzhambu).
5.Now add tamarind pulp and mix well.Then add enough water and cook till the oil oozes and the kuzhambu (gravy) becomes thick.
6. Add jaggery and remove.


Vathakuzhambu is ready to be served .

                                        
NOTE: when cooled this can be stored in a bottle and kept in fridge for a month.