Thamarakezhangu Vathal kozhambu

Thamara kezhangu / Kamal kakdi / Lotus Stem is something i really love. I remember my patti used to make this vathal at home. When we were in Delhi, sabjiwala used to bring the fresh Kamal Kakdi. Even our landlady asked me to try out some sabji she made with kamal kakdi. It tasted pretty good but we were not excited about that.  But I know more about this thamara kezhangu vathal. My husband is not aware of this. But he tried it and liked it too.  Since we make vatha kozhambu with manathakali, sundakka, pagakka vathal, I wanted to try with this thamarakezhangu too.  I got the thamarakezhangu vathal from Ambika appalam, Chennai. It came out pretty good. We both really liked it.

Ingredients:-

1. Thamara kezhangu vathal - 1 cup (divide it to 3/4th & 1/4th)
2. Tamarind - Medium lemon sized ball
3. Sesame oil - 3 tbsp
4. turmeric powder - 1/2 tsp
5. Sambar powder - 1 1/2 tsp (acc to taste)
6. Salt to taste
7. Jaggery - 2 tsp (optional)
8. mustard seeds- 1/2 tsp
9. urad dhall - 1/2 tsp
10. Red chillie - 1 or 2 (acc to taste)
11. Oil - To deep fry
12. Hing -  few pinches
13. curry leaves  -  for garnishing.

Soak tamarind in 1 1/2 cups of water. In the mean time, heat oil in a pan, splutter mustard seeds, fry urad dhall, red chillies  along with a pinch of hing to golden brown. Now Add 3/4th portion of thamarakezhangu vathal and fry it till it becomes crispy. Do not burn it. In the mean time, squeeze out juice from tamarind and keep it aside. Now add the tamarind water to the fried ingredients adding required amount of salt, turmeric powder & sambar powder and let it boil for 7 to 10 minutes. When the raw smell of tamarind, sambar powder goes, add the crushed jaggery to it and let it boil. Adjust water according to the required consistency.  Turn off the stove. Now in another pan, heat oil given for frying. Deep fry the 1/4th portion of vathal to golden brown and add it to the kozhambu.  Garnish it with curry leaves.  Serve it hot with warm rice and teaspoon of seasame oil.