VathaKozhambu

4 servings
10 Minutes to prepare
30 Minutes to cook

INGREDIENTS

  • 1. Tamarind - small orange size 1 nos
  • 2. Chili Powder 1 1/2 tbsp
  • 3. Dhaniya Powder 2 tbsp
  • 4. Turmeric Powder 1/4 tbsp
  • 5. Fenu Greek Powder 1/2 tbsp
  • 6. Jaggery,handful 1 nos
  • 7. Sundakai Vathal-Closed hand full 2 nos
  • 8. Curry Leaves 1 tbsp
  • 9. Gingelly Oil 4 tbsp
  • 10. Salt as required 1 tsp
  • 11. Ingredients to grind: ( Dry Roast) Thur Dal 1 tsp
  • 12. Urad Dal 1 tsp
  • 13. Fenugreek 1/2 tsp
  • 14. Channa Dal 1/2 tsp
  • 15. Jeera 1/4 tsp
  • 16. Pepper 1/4 tsp
  • 17. Red chili 1 nos
  • 18. Coconut Grated 1 cups

PREPARATION

1. Make Tamarind Juice......Soak Tamarind In 1 1/2 Tumbler Of Hot Water And Leave For Half An Hour ....

2. Then Blend And Pour Through A Sieve ...Filtering Once Is Enough...... Throw The Waste In Filter.... But Squeeze Enough Before You Through

3. Now Heat A Kadai......And Start To Dry Roast .....Add All Ingredients Except Coconut Grated

4. Toss Well And Turn Off Flame When You Smell The Aroma.... Then Immediately Add Grated Coconut....

5. Keep Aside To Cool......One's Cool Grind In Food Processor With 1/2 Tumbler Of Water And Have The Paste Prepared.

6. Now Take A Kadai .....Pour Oil.....And When Hot...Add The Sundaikai Vathal In It

7. Turn Flame To Medium.....And Wait For The Moment ....They Will Turn Black

8. Instantly Remove From Flame And Pour Into Tamarind Juice Prepared.... Now To This ...Add The Ground Paste

9. Then Chilli Powder, Dhaniya Powder, Turmeric Powder, Salt ....Let Them Boil In High Flame

10. Stir Now And Then......Have A Look....You'll Find The Oil Separating From The Dish

11. It Will Look Shiny ....Oil Will Float On Top Of Your Kozhambu

12. Add Jaggery......Boil For A Minute For It To Dissolve.. Give A Stir.

13. Remove From Flame...Now Add Fenugreek Powder...Again Stir.....

14. Serve Hot Goes Good With Plain White Rice.... Dosa, Idly....Curd Rice!....

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