This is one of my favorite dishes on the planet. I don't care for sambar (lentil soup) but vatha kuzhambu is a whole other ball game. Mix it with some hot, plain white rice with a side of roasted baby potatoes...bliss. If you want to make some nice, thick vatha kuzhambu, you'll need a good hour or more to prep the ingredients, roast the spices and then boil the life out of it to get the right consistency, which is why I would rarely make it at home and would rather head to the nearest south Indian restaurant. But, my trusty slow cooker to the rescue! I was quite apprehensive about boiling masalas but it actually turned out yummy. I prepped everything and left the house. When I came back, it was beautifully cooked.

Ingredients :

1. Onions - 1 (chopped)

2. Vatha Kuzhambu powder - 2 - 3 tbsp

3. water - 3 cups

4. salt - to taste

5. curry leaves - 1 sprig

6. Sugar / jaggery - 1 tsp

7. tamarind paste - 1 tbsp

7. *Tadka - 1 tsp each of

- mustard seeds

- cumin seeds

- broken urad dal

- fenugreek seeds

- asafoetida

- a sprig of curry leaves

- sesame oil (1 tbsp)

* Tadka or tempering - https://en.wikipedia.org/wiki/Tempering_(Spices)

Procedure :

1. Add the chopped onions, tamarind paste, water, salt, sugar and vatha kuzhambu powder to the slow cooker on high for 6 hours.

2. Transfer to a vessel on high flame for 10-15 mins and temper with the tadka ingredients.