Vattal Kozhambu

Vattal means dried food. This kozhambu called so because it is not generally made with fresh vegetables, but with dried vegetables, usually, dried manathakkali or sundakkai, but in rare cases it is prepared with other vattal like lady's finger vattal also.
Kozhambu can also be made with fresh onions or fresh lady's finger or methi leaves. For the fresh vegetable version of this Kozhambu refer to Vendhaya Keerai Kozhambu. That recipe differs from this slightly, although both recipes can be used interchangeably.
This is Paatti's version of Vattal Kozhambu.

Ingredients:

1. Manathakkali (Black Nighshade) or Sundakkai (Turkey Berry) Vattal (dried form) - 2 tsp.
2. Tamarind pulp - 1 cup
3. Asafoetida - 1 inch piece
4. Urad dal - 2 tsp.
5. Methi seeds - 1 tsp.
6. Curry leaves - 2-3 sprigs.
7. Coriander seeds - 1 tsp.
8. Mustard seeds - 1/2 tsp.
9. Toor Dal - 1 tsp.
10. Red chillies - 2 (optional)
11. Gingelly oil - 1 tbsp.
12. Salt - to taste

Procedure:

1. Dry roast Methi seeds. Roast Urad Dal, Hing, Dhania and Curry leaves in 1 tsp. of oil. Grind them all together to make the powdered masala.
2. Heat oil in a kadai. Season with mustard seeds,. When the mustard splutters add toor dal and fry lightly till toor dal starts turning reddish. 
3. Add the vattal and roast till the aroma emanates. Add one or two red chillies if you like a little extra spice.
4. Add tamarind pulp and the masala powder and boil till the raw smell of tamarind is gone.
5. Add salt as required and boil for 3-5 minutes or till the gravy thickens.
6. Switch off the flame.
7. Serve with hot rice with a spoon of gingelly oil and sutta appalam (roasted rice papad).