03 February 2013

Vatha Kozhambu

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.  

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.


Banana Flower Usili

Banana Flower (Vazhaipoo) is a very healthy vegetable which grown as a bunch on the banana tree. The Vazhaipoo is very significant in our South-Indian tradition, as in many tamilian household ceremonies and functions ; you will find the banana flower hung from the banana tree, in front of the house.

Health Benefits of Banana Flower:

1. Rich in Vitamin A and C.
2. A good lactating agent.
3. Significantly reduces the blood sugar levels, hence diabetic-friendly vegetable.
4. Have anti-oxidant properties.
5. Curbs excessive bleeding during menstrual cycle & considerably increases the   progesterone levels in the body.

The only setback with this vegetable is the way each floret in the banana flower is removed. The stamen portion (middle portion) of the banana stem has to be removed from each floret as it is not advisable to consume it.  The banana flower can be relished in numerous ways like curry, vadai, thovayal, Usili etc. This is the Usili version of the Banana flower.

Later, I shall post with pictures how to remove the banana flower florets and use it for cooking. I assume my viewers know how to do this.

Once the banana flowers are cut to small pieces, they have to be immersed in buttermilk water immediately to avoid discoloration.


Ingredients:
 
Banana Flower – 2 Cups, Chopped to small pieces
Toor Dhal – ½ Cup
Channa Dhal – 1/z Cup
Red Chillies – 6-7
For Seasoning: Mustard – ½ tsp, Broken urud dhal – ½ tsp, Chana dhal – ½ tsp, hing – ½ tsp, curry leaves – 12

Pre-requisite:

1. Soak Channa dhal and toor dhal for min 4-5 hours & drain the water and keep ready.

2. Soak the chopped Banana flower in Buttermilk water and keep ready. At the time of cooking, drain the buttermilk water and keep the chopped banana flower ready.

Preperation of Usili:

1. In a blender/mixie, add the soaked and drained Channa dhal and toor dhal along with red chillies & hing. Grind to coarse paste without adding or adding very little water. 


2. Transfer this coarse paste in a vessel and pressure cook it for 7-8 minutes (no need to add weight and wait for whistle) & switch off.


3. Open the pressure cooker, take the container out and wait for the cooked dhal to cool. Once it cools, cut them into big chunks and allow one or two run, so that they break to coarse fine pieces (no need to over grind – just 10 seconds enough) like a coarse powder.


Preperation of Banana Stem:
 
1. In a Kadai/heavy bottom vessel, add the chopped banana flowers and add little salt and ½ tumbler water and allow to cook for about 10 mins. Once the banana flower becomes tender and soft and all the water from it is drained, remove from stove and keep ready.
 

Preperation of Banana Stem Usili:

1. In a Kadai, add a teaspoon of oil and season as given. 


2. Add the Usili powder and salt and mix well. Since the usili is already cooked, needn’t cook for long, just cook for 2-3 minutes stirring in between.


3. Now add the cooked Banana flowers and mix well. Check for salt, if less add now. Let everything cook for 2 mins and then remove.


Banana Flower Usili is ready!!!