Vathal Kozhambu

🔥 Prep

• Measure out 3 tbsp Sundakkai Vathal (sun-dried turkey berries) and set aside.
• Dissolve 1.5 tbsp Tamarind Paste in 400 ml Water to make tamarind water; strain to remove pulp/seeds if necessary.
• Finely chop 1 pc Onion.
• Finely chop 1 pc Tomato.
• Peel and crush 8 cloves Garlic (or mince finely).
• Measure out 2 tbsp Sambar Powder.
• Measure out 1 tsp Mustard Seeds and 0.5 tsp Fenugreek Seeds.
• Measure out 3 tbsp Sesame Oil and 1.5 tsp Salt.

🔥 Cook

• 1. Heat 3 tbsp Sesame Oil in a heavy-bottomed kadai or clay pot over medium heat until hot but not smoking.
• 2. Add 1 tsp Mustard Seeds and 0.5 tsp Fenugreek Seeds; splutter for 30 seconds until the fenugreek turns golden brown (be careful not to burn).
• 3. Add the chopped 1 pc Onion and sauté for 4-5 minutes until translucent and slightly golden at the edges.
• 4. Add the crushed 8 cloves Garlic and sauté for 1 minute until the raw smell disappears.
• 5. Add the chopped 1 pc Tomato and cook for 3-4 minutes until mushy and oil begins to separate slightly.
• 6. Add 2 tbsp Sambar Powder and 1.5 tsp Salt; roast the masala for 1 minute on low heat until fragrant, stirring constantly to prevent burning.
• 7. Pour in the prepared tamarind water (400 ml water + 1.5 tbsp paste) and bring to a rolling boil.
• 8. Add 3 tbsp Sundakkai Vathal, reduce heat to medium-low, and simmer uncovered for 15-20 minutes until the raw tamarind smell vanishes, the vathal softens, and the gravy thickens to a glossy consistency.
• 9. Check seasoning and adjust salt if needed; simmer for a final 2 minutes then turn off heat.

🔥 Serve

• Serve hot with steamed white rice and a dollop of sesame oil or ghee.
• Pair with a simple vegetable stir-fry (poriyal) like beans or cabbage, and appalam/papad for crunch.
• Best enjoyed the next day as the flavors mature and the vathal absorbs the gravy.