Thakali Vatha kuzhambu-Tomato Tamrind Stew

Though we try and appreciate so many new dishes from world wide,there are few things that we would call food for soul or soul satisfying. Vatha kuzhambu is surely one of those for me. Vatha kuzhambu gets it name from boiling vegetables in tamrind paste along with few spices vigorously until it practically shrinks half to its original volume.Piping hot vatha kuzhambu on steamed white rice with a dollop of sesame oil is a pure bliss. It is such a simple day to day preperation in Tamil homes with exquisite taste. A properly made vatha kuzhambu keeps well even up to a week( refrigerator). Though the ingrediens needed are pretty simple,the preperation and getting the right consistency can get a little bit tricky,but it can be easily obtained after one or two tries.
Now there are a lot of varieties in this,but the one I like the most is mom's signature thakkali vatha kuzhambu. The awesome aroma from the kitchen when this is made just makes us hungry and we are in for a feast. This is best eaten with papad (appalam),though a simple stir fry would also taste divine with this. Apart from being served as a main dish,this also makes an excellent pair with curd rice. Do try this simple preparation at least once and you will not regret :) 

Ingredients:
2 large tomatoes chopped fine
1 table spoon thick tamrind juice
1 table spoon sambar powder
1 teaspoon methi seeds
1 teaspoon toor dal
1/2 teaspoon turmeric powder
1 teaspoon asafoetida
2 dried red chilles
2 tablespoons sesame oil
2 cups water
Salt and curry leaves
Method- How to
1. In a cast iron kadai heat 1 table spoon sesame oil to smoking point,add methi seeds and let it bloom.Next add chillies, asafoetida,toor dal,curry leaves and saute for 2 minutes.
2.Add the chopped tomatoes,turmeric powder,sambar powder and saute well for 10 minutes,till the tomatoes leave out juice. Add the tamring juice and mix well and cook for 5 minutes.
3.Add water,salt and cook on medium flame till the quantity reduces and thickens. Add 1 more spoon of sesame oil,keep in high flame for five minutes and remove from heat. Serve with steamed rice.
Time: 30 minutes
Serves: 6
Notes:
1. The consistency of finished product should be a little bit thinner than tomato sauce
2.Channa dal can be used instead of toor dal
3.5-6 small oinions can be used instead of asafoetida
4.Do not use anyother oil as sesame oil alone gives that wonderful aroma to this dish. Adding sesame oil at the end just takes the dish to a whole new level.