Vathakozhambu is one of the tantalizing kozhambu made with tamarind
paste and spices. This is a very thick kozhambu and goes very well with any
curry/papad. This kozhambu speciality is that , it is boiled so much until it
gets thickened to a thick gravy consistency. To exploit the complete flavor of this
kozhambu, it is better to prepare this with Gingly oil (nallennai). It is necessary to be little lavish in using
the gingley oil for vatha kozhambu for a best tangy taste.
1. In Kadai, pour 8-9 tsp of oil, add the small onion and fry for a minute.
2. Add garlic and fry for a minute (Optional).
3. Fry the onion until it becomes translucent. Then add the red chilly powder, sambar powder, haldi and salt and fry for about 30-45 seconds.
4. Pour the tamarind extracted water onto it.Check for salt and spice and adjust while the kozhambu is boiling. If needed, add little more oil now.
5. Allow the kozhambu to boil well until the quantity reduces to half or less than half and the consistency is that of a thick gravy.
6. Once the kozhambu becomes thick, season with the seasoning ingredients and pour it onto the kozhambu and remove.
Mostly Vathakozhambu is made with Small Onions/ Sundaikai /Manthakaalikai
etc. Other vegetables that can be used in this vatha kozhambu preparation are ladies finger , boiled White Channa (Suprising right??? but an
awesome choice for Vatha kozhambu). I don’t make any special Vathakozhambu
powder for this. My standard Vatha kozhambu powder is Red Chilly Powder +
Sambar Powder + Turmeric Powder.
Normally my Vatha kozhambu is a combination of Small onions and garlic
lavishly used. Basically am a garlic-lover, so wherever I get a chance to
include this wonderful ingredient, I just include it and my vatha kozhambu is
no exception to it. The pungent flavor of very well cooked small onions and
garlic into the tamarind gravy of the kozhambu, makes my heart crave more for
it. However the usage of garlic is optional only. If you choose to avoid, you
may do so. This kozhambu with vadam or aloo roast combo makes me go bonkers. Let’s
see the preparation of this kozhambu now.
Ingredients:
Tamarind Extracted Water – 4 Cups
Small Onions – 20-25, peeled
Garlic – 20, peeled (Optional)
Red Chilly Powder – 2 tsp
Sambar Powder – 2 tsp
Turmeric Powder (haldi) – 1 tsp
Salt – 2 – 3 tsp
Gingely oil –10-12 tsp
For Seasoning: Mustard – 1
tsp, Broken Urud Dhal – 1 tsp, Channa Dhal – ½ tsp, Fenugreek seeds – ¼ tsp,
Curry leaves – 10, Hing – 1 tsp
Method:
1. In Kadai, pour 8-9 tsp of oil, add the small onion and fry for a minute.
2. Add garlic and fry for a minute (Optional).
3. Fry the onion until it becomes translucent. Then add the red chilly powder, sambar powder, haldi and salt and fry for about 30-45 seconds.
4. Pour the tamarind extracted water onto it.Check for salt and spice and adjust while the kozhambu is boiling. If needed, add little more oil now.
5. Allow the kozhambu to boil well until the quantity reduces to half or less than half and the consistency is that of a thick gravy.
6. Once the kozhambu becomes thick, season with the seasoning ingredients and pour it onto the kozhambu and remove.
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