Sunday, October 3, 2010
This is one of my most favourite dishes in the world. The recipe was passed on to me by mommy dearest. :)
1. A lemon-sized ball of tamarind
2. Salt to taste
3. Oil for tadka
4. Some manathankalikkai vetthal (I don't know the English word for this)
5. Sambar powder to taste
6. Jaggery for taste
7. A few curry leaves
8. Mustard seeds for tadka
9. Rice flour/ Wheat flour (optional)
10.Red chilli powder to taste
11. Methi seeds for tadka
12. Hing powder to taste
13. Turmeric powder to taste
1. Soak the tamarind in water for a while, and extract a thick paste out of it, adding water if necessary.
2. Heat a little oil in a kadhai and add hing powder and mustard seeds. Allow the mustard seeds to splutter, and add methi seeds. Allow to cook for a while.
3. Add the manathankalikkai vetthal and cook for a while, till they become a little soft.
4. Add the tamarind extract, salt, red chilli powder, turmeric powder, sambar powder and jaggery to taste. Cook on a medium flame till the raw smell goes away.
5. Once it starts to thicken, add the curry leaves and mix well.
6. If it is too watery, mix the rice flour/ wheat flour in a little water and add to the kozhambu. Mix well and cook for a while.
7. Take off from heat once it starts boiling.
1) This kozhambu can be made with vegetables like kotthavarangai, onions and ladies finger, too. If using them, just substitute the manathankalikkai vetthal in the above recipe with the vegetable of your choice. The rest of the steps in the recipe will remain the same.
2) We use sambar powder made at home, the recipe for which I will be posting sometime soon.