Ingredients:

Vathal – 2 table spoons
Tamarind puree – 1.5 cups
Channa daal, urad daal – ½ tsp each
Black pepper – ¾ tsp
Cumin seeds – 1 tsp
Ginger – a piece (1inch)
Garlic – 10 cloves (if small ones)
Asafoetida powder – a pinch
Grated coconut - 1/4 cup
Oil - 2 table spoons
Salt
For seasoning: Mustard, Curry leaves - 1/2 tsp

Direction:

1. Heat oil in a pan. Add channa daal and urad daal. After 5 seconds add black pepper and cumin seeds.

2. Add Ginger & Garlic and fry till it becomes golden brown. Add asafoetida, grated coconut and salt and fry for a couple of minutes. 

3. Remove it from flame and cool it down for a while. Then blend it with enough water nicely.

4. Add the tamarind puree to the grinded mix.

5. Now heat 2 tsp of oil in a pan and fry vathal separately until it becomes black. Add 1/2 cup of water to it and boil. After the water has evaporated, add the vathal to the kulambu.

6. Season the kulambu with mustard and curry leaves. Now heat the kulambu until oil separates.

7. Vathal kulambu can be served with rice and pappadam.

Vathal kulambu is my entry to the event RCI: Chettinadu Vegetarian Cuisine hosted by Srimathi.