Oct 17, 2011

Vendaya Kozhambu

I made this vendhaya kozhambu and it came out very yummy. I got the recipe from my MIL. I haven't tried this before. So thought of giving it a try.  Here goes the recipe.

  1. Tamarind - 1 medium lemon sized
  2. Sesame oil - 2 tbsp
  3. Mustard seeds - 1/4 tsp
  4. Urad dhall - 1/2 tsp
  5. Channa dhall - 1/2 tsp
  6. Salt to taste
  7. Red chillies - 1
  8. Jaggery -  a small piece
  9. Turmeric powder - 1/2 tsp
To grind:-
  1. Fenugreek seeds/Vendhayam - 3/4th - 1 tsp (acc to taste)
  2. coriander seeds - 3/4 tbsp
  3. Red chillies - 3 (acc to taste)
  4. Channa dhall - 1 tsp
  5. urad dhall - 1/2 tsp
  6. Shredded coconut - 2 tsp (optional)
Soak tamarind ball in water for half an hour (or Microwave it for 30 seconds). Squeeze water from it and keep it aside. In the mean time, dry roast the ingredients given for grinding and let it cool.  Take a wide pan, heat the sesame oil, splutter mustard seeds, add the channa dhall, urad dhall and red chillies and let it fry till it becomes golden brown. Now add the tamarind water (approximately 1 1/2 cups), turmeric powder, required amount of salt and let it boil for 5 minutes. Add the grounded powder immedately after it starts boiling.  Reduce the flame to medium and let it cook for 7 to 10 minutes. Stir it in between. Now add the jaggery and let it cook for another 5 minutes. Oil will start spreading out. Turn off the stove when you get the required consistency. Mine was little bit thick. It goes very well with rice and also as a side for curd rice.
Post a Comment