Vathakuzhambu
Ingredients:
1. Gingely oil - 2 table spoons
2. Mustard seeds - 1 tea spoon
3. Fenugreek - 1 tea spoon
4. Curry leaves - 10
5. sambar powder - 1 table spoon
6. Tamarind paste - 2 table spoons
Preparation:
1. Add Gingely oil to the kadai and allow it to be heated for 5 mins.
2. Add the mustard seeds, fenugreek and curry leaves to the heated oil and allow it to fry for 2 mins.
3. Add the sambar poweder and salt.
4. Add the tamarind paste and add 250 ml of water.
5. Allow the gravy to boil for 15 to 20 mins till it becomes and cosiderably thick paste.
Hot and Tangy vathakuzhambu is ready!
Vegetables like yellow pumpkin, onion, brinjal can also be added to make it taste better.
It can be eaten with hot rice , idly, dosas, pongal, idiyappam and morkali
Hello Ms Kalp... Water na... enna water? Omum water, tap water, tank water? ...
ReplyDelete"Allow the gravy to boil for 15 to 20 mins till it becomes and cosiderably thick paste"
U r talking abt vatthakozhambu paste... not vatthakozhambu... be clear!
Tank lenthu thanni mondundu vanthu samaipiya ? Drinking water nu vechupom! Vathakuzhambu paste laam illa, oru considerable consistency ku varanum , avlo thaan... I understand now.. yaaro enna thita poraanga, intha recipe ah kanna pinnanu interpret panni, samika pora nee.. Advance sorry to someone :P
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