Vatha Kozhambu is a tangy and spicy South Indian recipe. This recipe reminds me of my dad who used to prepare it so well with potato puttu for a sidedish.
This is the regular dish he gets to cook when mom is away to Chennai to take care of our home construction. As both mom and dad are no more with me to chat, their memories are getting freshened up as we get to chat with our school friends who now bring back all the childhood memories.
After a long gap we got to chat with our school friends, though we haven't met them for years, it keeps us all closely knit. Sharing pictures and recipes has become a common practice among us. After all, we get to have an idea of variations in the cooking style that is followed in each family. Sometimes it's like telepathy we happen to make the same dish at the same time and that's how I got to share this final picture (which I missed to take) which was taken by my friend Aruna, who gave me the privilege to use it in my blog. Thanks, Aruna.
Preparation Time:10 mins | Cooking Time: 15 mins | Serves: 4
Ingredients:
-
Pearl Onions/chinna vengayam - 10 nos
- Tomato - 1 med size chopped
- Garlic cloves - 5 nos finely sliced
- Turmeric - 1/2 tsp
- Chili powder - 1 tbsp
- Dania - 1 tsp
- Tamarind juice from 1 lemon size ball
- Sesame oil 1/4 cup
- Salt to taste
To Grind: (optional)
- Coconut - 2 tbsp
- Cumin / seeragam - 1tsp
For Tempering:
- Mustard - 1/4 tsp
- 1/2 ulundhu/ urad - 1/4tsp
- Vendayam/methi - 1/4 tsp
- Seeragam - 1/4 tsp
- Curry leaves
Method:
- Take a pan add some oil and temper with the above ingredients.
- Add the onions, garlic, and curry leaves, saute for a while.
- Now add the tomatoes and cook until soft.
- Add the turmeric, chili, and dania powder. Fry for a minute in the oil.
- Now add the tamarind juice and salt as to taste.
- Let it boil for about 7 to 8 mins or till the oil comes on top.
- Enjoy your vatha kozhambu with hot rice.
Vatha Kozhambu is a tangy and spicy South Indian recipe. This recipe reminds me of my dad who used to prepare it so well with potato puttu for a sidedish.
This is the regular dish he gets to cook when mom is away to Chennai to take care of our home construction. As both mom and dad are no more with me to chat, their memories are getting freshened up as we get to chat with our school friends who now bring back all the childhood memories.
After a long gap we got to chat with our school friends, though we haven't met them for years, it keeps us all closely knit. Sharing pictures and recipes has become a common practice among us. After all, we get to have an idea of variations in the cooking style that is followed in each family. Sometimes it's like telepathy we happen to make the same dish at the same time and that's how I got to share this final picture (which I missed to take) which was taken by my friend Aruna, who gave me the privilege to use it in my blog. Thanks, Aruna.
Preparation Time:10 mins | Cooking Time: 15 mins | Serves: 4
Pearl Onions/chinna vengayam - 10 nos
- Coconut - 2 tbsp
- Cumin / seeragam - 1tsp
- Mustard - 1/4 tsp
- 1/2 ulundhu/ urad - 1/4tsp
- Vendayam/methi - 1/4 tsp
- Seeragam - 1/4 tsp
- Curry leaves
Method:
- Take a pan add some oil and temper with the above ingredients.
- Add the onions, garlic, and curry leaves, saute for a while.
- Now add the tomatoes and cook until soft.
- Add the turmeric, chili, and dania powder. Fry for a minute in the oil.
- Now add the tamarind juice and salt as to taste.
- Let it boil for about 7 to 8 mins or till the oil comes on top.
- Enjoy your vatha kozhambu with hot rice.
No comments:
Post a Comment