Vatha Kozhambu

Vatha Kozhambu is a liquid that is mixed with rice and eaten, something like sambar :-) Could not explain it better, sorry guys.

It is a typical tamil dish. The trick is to make it nice and thick. It is pretty tangy and spicy. It goes well with dry oil roasted vegetables - potato, okra etc.

It in itself can have a number of dried items added to it. Typical one is called chundakka which is a bitter fruit - dried and fried to be used in this kozhambu. I have used something called Karuvadam. See photo below. My mother in law made these at home :-). You can also sauté brinjal (aubergine, eggplant) and use.

I borrowed the recipe from the book 'Cook and See' (Samaithupar) by Meenakshi Ammal.

Ingredients

Karuvadam 3 tbsp

Mustard 1tsp

Fenugreek seeds 1/2 tsp

Toor dal 2 tsp

Red chillies 2

Curry leaves few

Sambar powder 3 tsp

Rice flour 1 tsp

Tamarind paste 1/2 tsp (use depending on your paste. Mine is very tangy)

Oil and Salt to taste

Method of Preparation

1. Heat oil in a Pan and add the mustard. When it sputters, add fenugreek seeds, toor dal and Red Chillies.

2. When it slightly browns, add the curry leaves and the karuvadam (or whatever you are using)

3. Once that is browned, add the sambar powder. Fry for a few seconds.

4. Add 3 cups of water and the tamarind paste and salt

5. When it starts to boil, add the rice flour and mix well. The rice flour helps in the thickening of the kozhambu.

6. Boil till the kozhambu is reduced to approximately 2 cups.

If you like this, do check the recipe of Paruppurunda Kozhambu in my blog