Hello Friends!!!!!!!!!!!!!!!!
I ma a big fan of Vatha kozhambu.This is one all time favourite dish of South India and everyone who tastes it will never dislike this.
This recipe is specifically posted for my friend Nirosha in France.Sorry for posting it late Nirosha as was busy this weekend.Usually weekends will be hectic for me.I will be arranging things ready for the following week as if it is a working day for my husband even it is the same for me.
This recipe is commonly known as puli kuzhambu,karra kozhambu etc. This dish compliments excellently with rice especially with steamed basmati rice. But they add tomatoes in puli kozhambu all. But there are slight differences between puli kozhambu,karra kozhambu and vatha kozhambu.
And this dish is in my husband's favourite list when i cook.
So now let's see how to prepare vatha kozhambu in my style!!!!!!!!!!!
Serving : 4 People
Cooking Time : 20 Mins
Ingredients:
1.)Oil - 2 Teaspoons(Normal Size spoon)(Ref my measurements post)
2.)Mustard Seeds - Half a teaspoon(Normal Size spoon)(Ref my measurements post)
3.)Fenugreek Seeds - Half a teaspoon(Normal Size spoon)(Ref my measurements post)
4.)Dhaniya -Half a teaspoon(Normal Size spoon)(Ref my measurements post)
5.)Salt -As required
6.)Tamarind -Gooseberry Size
7.)Vellam /Jaggery - As shown in the picture
8.)Sambhar Powder/ -2 and a half teaspoons(Normal Size spoon)(Ref my measurements post)
Vatha Kozhambu
Powder
9.)Curry leaves - 2 archs
10.)Asafoetida - 2 Pinches
11.)Groundnuts/ -4 Teaspoons(Normal Size spoon)(Ref my measurements post)
peanuts
12,)Onion - 1 big size
13.)Garlic -6 Nos
14.)Brinjal - 4 Nos(Violet One)
Method:
1.)Saute the oil and add the mustard seeds to temper and wait till they pop up.
2.)After the seeds popped up, now add dhaniya and fenugreek seeds in the mentioned quantity and fry them till golden brown.
3.)Add asafoetida and saute the chopped onion to this and fry them till golden brown.
.JPG)
4.)Now add the garlic also.
5.)Add the chopped brinjal pieces and groundnuts to this and add the required salt for the whole kozhambhu.
6.)After this add sambhar powder/vatha kuzhambu powder as mentioned and mix it well.For sambhar powder, you can refer my link,
http://ishwaryabalajikitchen.blogspot.in/2014/12/home-made-sambhar-powder-authentic.html
.JPG)
7.)Now make the tamarind water like you make for sambhar or rasam and add to the mixture and mix well.And add curry leaves on the top.
8.)Now close the vessel with a plate so that you can feel the aroma when it starts boiling and take my words that aroma is chanceless!!!!!!!!!!!!!!!!!!!!!!!!!!!!
9.)After the kuzhambu starts boiling, take off the plate which you have covered and you can see the kuzhambu reducing to quarter level.
10.)You can see the difference to how much level the kozhambu has reduced.Now take vellam as shown in the picture.Take it in the quantity i have shown.
11.)Now mix well the whole kozhambu with the vellam/jaggery and you can turn off.
Now Hot and Tasty Vatha Kuzhambu is ready to serve!!!!!!!!!!!!!!
Note:
1.)To add vellam/jaggery, i learnt it from my grandmother's mother who is from Kumbakonam,South India who is 95 years old. She only taught us this secret.
2.)Always close the vessel with a plate before the kozhambu starts boiling.Definitely it has some minute difference in the dish because when you close the moisture will form in the plate itself and you can quickly get rid off the raw smell.
3.)You can add any vathal of your choice and make kozhambu like,manathakali,sundakai,appalam, small onions, ladies' finger, etc.
4.)Small onions taste better in this dish.
5.)Use gingelly oil instead of normal oil to give a fantastic taste.
Enjoy Hot Vatha kozhambu!!!!!!!!!!!!!
Bon Appetit!!!!!!!!!
Ishwarya Balaji!!!!!!!!!!!!!!!!!
KATHIRIKAI MALLATAI VATHAKUZHAMBU
This recipe is specifically posted for my friend Nirosha in France.Sorry for posting it late Nirosha as was busy this weekend.Usually weekends will be hectic for me.I will be arranging things ready for the following week as if it is a working day for my husband even it is the same for me.
This recipe is commonly known as puli kuzhambu,karra kozhambu etc. This dish compliments excellently with rice especially with steamed basmati rice. But they add tomatoes in puli kozhambu all. But there are slight differences between puli kozhambu,karra kozhambu and vatha kozhambu.
And this dish is in my husband's favourite list when i cook.
So now let's see how to prepare vatha kozhambu in my style!!!!!!!!!!!
Serving : 4 People
Cooking Time : 20 Mins
Ingredients:
1.)Oil - 2 Teaspoons(Normal Size spoon)(Ref my measurements post)
2.)Mustard Seeds - Half a teaspoon(Normal Size spoon)(Ref my measurements post)
3.)Fenugreek Seeds - Half a teaspoon(Normal Size spoon)(Ref my measurements post)
4.)Dhaniya -Half a teaspoon(Normal Size spoon)(Ref my measurements post)
5.)Salt -As required
6.)Tamarind -Gooseberry Size
7.)Vellam /Jaggery - As shown in the picture
8.)Sambhar Powder/ -2 and a half teaspoons(Normal Size spoon)(Ref my measurements post)
Vatha Kozhambu
Powder
9.)Curry leaves - 2 archs
10.)Asafoetida - 2 Pinches
11.)Groundnuts/ -4 Teaspoons(Normal Size spoon)(Ref my measurements post)
peanuts
12,)Onion - 1 big size
13.)Garlic -6 Nos
14.)Brinjal - 4 Nos(Violet One)
Method:
1.)Saute the oil and add the mustard seeds to temper and wait till they pop up.
2.)After the seeds popped up, now add dhaniya and fenugreek seeds in the mentioned quantity and fry them till golden brown.
3.)Add asafoetida and saute the chopped onion to this and fry them till golden brown.
4.)Now add the garlic also.
5.)Add the chopped brinjal pieces and groundnuts to this and add the required salt for the whole kozhambhu.
6.)After this add sambhar powder/vatha kuzhambu powder as mentioned and mix it well.For sambhar powder, you can refer my link,
http://ishwaryabalajikitchen.blogspot.in/2014/12/home-made-sambhar-powder-authentic.html
7.)Now make the tamarind water like you make for sambhar or rasam and add to the mixture and mix well.And add curry leaves on the top.
8.)Now close the vessel with a plate so that you can feel the aroma when it starts boiling and take my words that aroma is chanceless!!!!!!!!!!!!!!!!!!!!!!!!!!!!
9.)After the kuzhambu starts boiling, take off the plate which you have covered and you can see the kuzhambu reducing to quarter level.
10.)You can see the difference to how much level the kozhambu has reduced.Now take vellam as shown in the picture.Take it in the quantity i have shown.
11.)Now mix well the whole kozhambu with the vellam/jaggery and you can turn off.
Now Hot and Tasty Vatha Kuzhambu is ready to serve!!!!!!!!!!!!!!
Note:
1.)To add vellam/jaggery, i learnt it from my grandmother's mother who is from Kumbakonam,South India who is 95 years old. She only taught us this secret.
2.)Always close the vessel with a plate before the kozhambu starts boiling.Definitely it has some minute difference in the dish because when you close the moisture will form in the plate itself and you can quickly get rid off the raw smell.
3.)You can add any vathal of your choice and make kozhambu like,manathakali,sundakai,appalam, small onions, ladies' finger, etc.
4.)Small onions taste better in this dish.
5.)Use gingelly oil instead of normal oil to give a fantastic taste.
Enjoy Hot Vatha kozhambu!!!!!!!!!!!!!
Bon Appetit!!!!!!!!!
Ishwarya Balaji!!!!!!!!!!!!!!!!!
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