Apr 23, 2008

Malayala Kozhambu

My mother in law call this kozhambu as pathiya kozhambu. I don't know why she calls this as pathiya kozhambu but I like this kozhambu a lot. Here is the recipe.

  1. Coriander seeds - 2 tbsp
  2. Channa dhall - 1 tbsp
  3. Toor dhall - 1/2 tbsp
  4. Urad dhall - 1/4 tbsp
  5. Fenugreek seeds - 1/2 tsp
  6. Red chillies - 1
  7. Black pepper - 1/2 tbsp
  8. Coconut - 5 tbsp
  9. Sesame oil - 1/4 cup
  10. Tamarind - 3 tbsp paste or a medium lemon sized.
  11. Jaggery - 1 tbsp
  12. Turmeric powder
  13. Salt to taste
  14. Mustard seeds - 1/2 tsp
  15. Urad dhall - 1/4 tsp
  16. Fenugreek seeds - 1/4 tsp
  17. Curry leaves - few
Take a pan, pour a drop of oil, fry the ingredients from 1 to 7 to golden brown. Turn off the stove. Add the coconut and stir it with the fried ingredients. Let it cool and grind it into a fine paste. Now take a wide pan, pre heat the remaining oil, add mustard seeds, when it splutters add urad dhall and fenugreek seeds and fry it till golden brown. Now add the tamarind paste (or extract juice from the lemon sized raw tamarind) with 1 1/2 cup of water. Add turmeric powder and salt and let it boil for 3 mts. Now add the coconut paste we made before to this and let it boil for 10 under medium flame. Now add jaggery to it and let it boil for another 5 mts. If necessary add 1/4 cup water before adding jaggery. It will come to a thicker consistency. Now turn off the stove and add curry leaves and serve it with hot rice.

This kozhambu can be made without turmeric powder. It will look more darker, thats why I add turmeric powder. Also the recipe sounds more like milagu kozhambu, but we are adding coconut in this which we wont add in milagu kozhambu. This kozhambu can be used for one week keeping it in the fridge.


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Gayathri said...

hey y do u put jaggery....without using that can i make this kozhambu...seems interesting one ??