Brahmin style vathal kulambu, suits for lunch with plain rice & papads. It can be stored in fridge for a week.
Tamarind- amla size ( take the pulp ); gingerly oil- 3 spoons; milagu thakkali vathal- 1 tablespoon; mustard seeds, tuvar dal – 1/2 teaspoon each; methi seeds- 1/8th spoon; salt; turmeric powder; jaggery- 1/2 teaspoon; kulambu powder- 2 teaspoons; rice flour- 1 teaspoon; curry leaves; asafoetida.
In 2 spoons of gingerly oil, fry mustard seeds, tuvar dal, methi seeds, asafoetida. Add vathal, fry in low flame for few seconds. Add curry leaves, turmeric, kulambu powders. Fry for few seconds in low flame. Add tamarind pulp, salt. Allow it to boil for 4 mins. Add jaggery. Mix rice flour in 1/4 cup of water & add it to the gravy. Allow it to boil for a minute.Switch off and add a tea spoon of gingerly oil.