Vatha Kozhambu with sutta applam (roasted papad), what a combination..! Wow wow wow.... I like it with keerai masiyal also... Since the time i came to Qatar didn't make this wonderful dish... So made this yday and had good lunch... I couldn't get Keerai to make masiyal... But had lots of Potato at home. So made Potato fry along with it.... Now let me share this recipe for vatha kozhambu with you all...
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Ingredients:
Tamarind - 1 Big Lemon size
Manathankali (Dried Black- nightshade)- 1 tsp (Optional)
Sundaikai (Dried Turkey berry) - 1 Tbsp
Fenugreek(Vendhayam) - 1/2 tsp
Mustard - 1/2 tsp
Sambhar powder - 2 tsp
Salt - 1 tsp
Asafoedita - 2 pinch
Gingelly oil (Sesame oil) - 3 tbsp
Water - 2 Cups
How to make it:
1. Soak the tamarind in 2 cups of water for atleast 15-20 mins, so that u can taken squeeze out the pulp completely.
2. In a pan, add gingelly oil and add the sundaikai and Manathankali. Saute it for 2 mins, now add mustard and fenugreek.
3. Once the mustard crackles, add the sambhar powder and saute for 20 secs. Now add the tamarind pulp.
4. Add the salt and till it cook for atleast 15-20 mins. The raw flavour of tamarind will evaporate and it will reduce to half the quantity.
5. The final touch is to add the asafoedita. You can also add very little (1/2 tsp) jaggery to it. It gives a very mild sweet taste which will enhance your vatha kozhambu...
6. Serve it with hot rice, roasted papad. Potato roast or vazhakka roast will also be a great combination...
.jpg)
Ingredients:
Tamarind - 1 Big Lemon size
Manathankali (Dried Black- nightshade)- 1 tsp (Optional)
Sundaikai (Dried Turkey berry) - 1 Tbsp
Fenugreek(Vendhayam) - 1/2 tsp
Mustard - 1/2 tsp
Sambhar powder - 2 tsp
Salt - 1 tsp
Asafoedita - 2 pinch
Gingelly oil (Sesame oil) - 3 tbsp
Water - 2 Cups
How to make it:
1. Soak the tamarind in 2 cups of water for atleast 15-20 mins, so that u can taken squeeze out the pulp completely.
2. In a pan, add gingelly oil and add the sundaikai and Manathankali. Saute it for 2 mins, now add mustard and fenugreek.
3. Once the mustard crackles, add the sambhar powder and saute for 20 secs. Now add the tamarind pulp.
4. Add the salt and till it cook for atleast 15-20 mins. The raw flavour of tamarind will evaporate and it will reduce to half the quantity.
5. The final touch is to add the asafoedita. You can also add very little (1/2 tsp) jaggery to it. It gives a very mild sweet taste which will enhance your vatha kozhambu...
6. Serve it with hot rice, roasted papad. Potato roast or vazhakka roast will also be a great combination...
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