Hotel-style vathakozhambu

Ever had vathakozhambu at a Tamil restaurant, like Sangeetha in Chennai? It's absolutely divine and nothing they make at home comes close to that. There's something different. Introducing, hotel-style vathakozhambu - the thicker, tangier and infinitely more delectable dish than it's pale counterpart, the home-style vathakozhambu. Today for some reason when I was day dreaming food, I got reminded of this vathakozhambu that we got when we had the Meals at Sangeetha. And I had to make it for dinner. Usually, I make the normal one that our moms teach us to make... the one that all you chefs have attempted at least once. But here's how to do it hotel-style. It's almost like a kootu consistency. And with no real recipe online, I pride myself as the first one that I know of attempting this novel approach, and having success with it whilst sharing it. Yo!

Ingredients -(If you are familiar with normal vathakozhambu, skip this)

1. Something vathhal (this is the dried veggie bit that you fry to add taste to the whole concoction like sundakka, manathakali keerai, etc.) - I didn't have any, so I skipped this.

2. Onions (if you have the small bulb ones, they are the best) - 4 if they are medium sized, finely chopped.

3. Tomatoes - 1 large, finely chopped

4. Tamarind - small lemon-sized

5. For seasoning and cooking - oil (preferably sesame oil (yellu yennai/til ka tel), mustard seeds curry leaves, 2 dried red chilis, 2 tablespoons of channa dal a pinch of asfoetida and vathakozhambu powder/sambar powder.

6. Salt to taste

How

1. On a saucepan, add 1 spoon of sesame oil and fry half the onions whilst adding salt so that the onions release their juices.

2. Once the onions become translucent, add the chopped tomatoes and about 1/4th the raw tamarind to it and fry for sometime more till you are sure that the raw flavour of the onions/tomatoes is gone. This usually takes 4-5 minutes on medium-high flame and you can see that the tomatoes have lost all firmness and have released their juices into the mixture as well.

3. Add 1 spoon of vathakozhambu/sambar powder and fry for 1 more minute. Set aside.

4. Meanwhile, on a separate saucepan (or the same one, once you empty it), add another spoon of sesame oil. Allow mustard seeds to crackle, add the asfoetida, the red chilis whilst crushing them with your fingers, the channa dal and the curry leaves.

5. Once the chilis turn semi-dark and the curry leaves lose their sprightly green, add the remaining onions to be cooked thoroughly. Add salt and give it a stir or two.

6. Meanwhile, make pulp off the remaining tamarind upto about 1 cup and add this tamarind pulp to the onions and allow to boil.

7. The mixture that you had set aside should've cooled considerably. Give it a quick run in the mixer to make a coarse paste.

8. Add this paste to the boiling stuff in the saucepan and set to boil having ensured that the entire paste is mixed in.

9. Taste to see if the salt/tanginess and the spice are as per taste. Add condiments as desired.

10. Season with washed curry leaves. And voila!

While it may not look as thick as it is, I assure you that it is kootu consistency and absolutely yummy. So, what does that go with? My trademark paruppu usili, of course! If you want the recipe to that, check the comments of this post.

Give them a try n report back! Bon appetit!