Thread: vettha kozhambhu

2008
Vethakozhambu - Palakkad Iyer recipe



Vathakozhambu is a famous dish of Tamilnadu and it is cooked by Iyers of Kerala too. But when it comes to Kerala, it is cooked in a slightly different way from what is followed in TN. Here is the version cooked at most of Palakkad Iyer homes.


Ingredients

Tuvar dal - 1/2 cup
Tamarind - lemon sized
Red chilly powder - 1 tspn
Hing - 1/4 tspn
Turmeric - 1/4 tspn

Method


Wash and pressure cook tuvar dal with water. Add little turmeric and 1/2 tspn of oil. Adding oil helps cook dal mushy.
Soak tamarind in a cup of warm water for 10 minutes.
Extract the tamartind juice. Add 1/4 tspn turmeric,1 tspn of red chilly powder, 1/4 tpn of hing and salt.
Let it simmer till the gravy thickens.
Mash the cooked dal and add half cup of water.
Stir in the cooked dal and water to the thickening gravy.
Bring to a boil.


Seasoning

In a pan, add a tablespoon of gingely oil, add mustard seeds. When mustard seeds splutter, add chundakka vathal. When chundakkai is fried, pour the seasonings over the cooked gravy and garnish with curry leaves.

Serve with hot rice with a teaspoon of homemade ghee and roasted papad. Its simply divine. Mezhukkuparatti ( Stir fried vegetable like raw banana and yam) is also an excellent side for vethakozhambu

Yummi dish...
today at any cost, i have to make this and taste..
Thanks nachi ji for vethakuzhambu

Originally Posted by nachi naga

2008
Vethakozhambu - Palakkad Iyer recipe



Vathakozhambu is a famous dish of Tamilnadu and it is cooked by Iyers of Kerala too. But when it comes to Kerala, it is cooked in a slightly different way from what is followed in TN. Here is the version cooked at most of Palakkad Iyer homes.


Ingredients

Tuvar dal - 1/2 cup
Tamarind - lemon sized
Red chilly powder - 1 tspn
Hing - 1/4 tspn
Turmeric - 1/4 tspn

Method


Wash and pressure cook tuvar dal with water. Add little turmeric and 1/2 tspn of oil. Adding oil helps cook dal mushy.
Soak tamarind in a cup of warm water for 10 minutes.
Extract the tamartind juice. Add 1/4 tspn turmeric,1 tspn of red chilly powder, 1/4 tpn of hing and salt.
Let it simmer till the gravy thickens.
Mash the cooked dal and add half cup of water.
Stir in the cooked dal and water to the thickening gravy.
Bring to a boil.


Seasoning

In a pan, add a tablespoon of gingely oil, add mustard seeds. When mustard seeds splutter, add chundakka vathal. When chundakkai is fried, pour the seasonings over the cooked gravy and garnish with curry leaves.

Serve with hot rice with a teaspoon of homemade ghee and roasted papad. Its simply divine. Mezhukkuparatti ( Stir fried vegetable like raw banana and yam) is also an excellent side for vethakozhambu

hi nachi naga,
if u can add some peanuts/ver kadalai ...just fry add to vathalkozhambu ..it will be more tasty...in palakkad recipe sundakkai/or even martha
galikkai/mana thakkali fried will be more tasty...sutta appalam also
good in side dish.....just add seasome oil will be good...

regards
tbs

hi nachi naga sir,
when we discuss/debate about atman/prakriti/maya/avidya subjects..
when we are very in deep philosophical/metaphysical subject..
sometimes we may need relaxations..so spicy vatha kozhambu
gives a stress free thought....

regards
tbs

can someone parcel it and send it to me....

renu

Originally Posted by renukakarthikayan

can someone parcel it and send it to me....

renu

hi renu ji,
just see the pic..feeel the imagine...otherwise vist nearest saravana bhavan in kulalumpur or singapore...

regards
tbs

Vatha Kuzhambu has too much of tamarind. It creates acidity.

Instead I prefer Milagu Kuzhambu (Pepper)

All the best

Originally Posted by tbs

hi nachi naga sir,
when we discuss/debate about atman/prakriti/maya/avidya subjects..
when we are very in deep philosophical/metaphysical subject..
sometimes we may need relaxations..so spicy vatha kozhambu
gives a stress free thought....

regards
tbs

tbs,food for our thoughts

nachi naga.

Originally Posted by renukakarthikayan

can someone parcel it and send it to me....

renu

renu,

pm me,i will mail parcel for you.mtr,777, etc sell vettha kozhambhu powders in grocery stores.for busy pio such instant mixes can be tried,when mom or grandma or cook is unavailble.

nachi naga

Originally Posted by ***

Vatha Kuzhambu has too much of tamarind. It creates acidity.

Instead I prefer Milagu Kuzhambu (Pepper)

All the best

***,

each ones body constituition varies,as far as acid or base,levels are concened.thithippum kassappum sila nalaikku thaan,afterwards old age kicks in,we only remain young at heart,as all our organs run below par.milaggu kozhambhu is an excellent dish,especially for kapha dosha person.

nachi naga.