Wednesday, September 11, 2013

Vathakozhambu or vaththal kozambu

My paati makes the best vathakozambu and I follow her recipe. If made well this kozhambu will stay for atleast 3 days (without refrigeration).

serves - 2

  • Tamarind - size of  big lemon / 1/4 cup loosely packed
  • Gingely oil - 5 to 6 tsp
  • Red chillies - 4
  • Fenugreek seeds - 4 to 6 seeds
  • Mustard seeds - 1/2 tsp
  • Curry leaves - 10 to 15
  • Vegetable - drumstick or onion or lady's finger - 1 cup
  • Water - 3 cups
  • Sambar powder - 2 to 3 tsp
  • Salt

  1. Heat oil in a kadai. Add mustard and wait for it to splutter. Then add red chillies, curry leaves and fenugreek and saute for few seconds.
  2. Add the vegetable and saute well for few minutes. If it is onion saute till it becomes translucent and looses its raw smell.
  3. Add sambar powder and saute for few seconds. Make sure it doesn't get burned.
  4. Immediately add tamarind juice. If possible soak the tamarind 20 minutes prior to get thick tamarind juice. Remove the pulp and add only the juice. If the tamarind juice is not thick it will take long time to reach the right consistency.
  5. Boil till it becomes little thick and the vegetable gets cooked. If it is too watery, make a thick slurry with water and 2 tsp rice flour. Add it to the kozhambu. Allow it to boil. Finish off with a dash of asofoetida.

1 comment:

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