Vegetables/ poriyal/ dry curry
There are three ways of cooking vazhakkai in the South Indian style. It can either be made as podimas (refer podimas link), regular curry with mustard, urad dal, salt, turmeric and chilly powder or you can make yennai vazhakkai. Here is the recipe.
1 goosebery sized tamarind
1/4 tsp turmeric
salt to taste
chilli powder 1 tsp (can be substituted with 5- whole red chillies for kalyana vazhakkai)
3 tsp coconut gratings (only for kalyana vazhakkai)
1 tsp mustard seeds
1/2 tsp urad dal
oil -5 tsp
Slice vazhakkai in the shape of half moon ( Thtz why I call this as moon moon vazhakkai :)) I mean, cut vazhakkai lengthwise and then cut horizontally into slices / pieces.
Add some water in a pan, introduce the tamarind, salt and turmeric, bring to a boil. Slip in the chopped vazhakkais. Allow them to cook till just soft. Drain water completely and keep aside. Add lots of oil in a kadai, splutter mustard seeds, urad dal. Add cooked vazhakkai. Stir in some chilli powder and cook closed till it absorbs the oil and starts to get a little crisp. This is called puli vazhakkai or yennai vazhakkai.
I love it! Check out the pictutre...
To make kalyana vazhakkai, add whole red chillies along with the seasoning. Do not use chilli powder. Garnish with coconut gratings.