Manathakkali Vattal 1/2 cup
Small onion 1 cup
Garlic 1 no
Tamarind a big lemon size
Tomato 1 small
Turmeric powder 1/4tsp
Sambar Powder 3 tbsp
Jaggery 2 tbsp
Salt to taste
Gingelly oil 5-6 tbsp
Mustard 1 tsp
Methi seeds 1/2tsp
Curry leaves few
Red chilly 1 no
Chop the onions and soak tamarind in a cup of water and extract juice.
Heat oil in kadai and add mustard, red chilly and methi seeds. After spluttering add curry leaves.Now add the manathakkali vattal and saute for few mins.
Add onions and garlic, saute in medium flame till the onions are soft.
Add tomatoes and cook till soft.
Now put turmeric powder, sambar powder and salt.
Pour the tamarind extract. Cover and cook till raw smell goes.
When cooked, and oil leaves at the sides add jaggery and switch off the gas.
Serve for steaming white rice, idli or dosa.
Note : Generally all vatrals will have heavy salt, so add salt after checking. The same procedure can be followed for other type of vatrals also. The kolambu will taste excellent the next day. The kolambu must not be too watery.