Vettha Kozhambu

Vettha Kozhambu is a very popular Tamilian dish - this is eaten normally after the festival season when we want to eat something quick and light. This Kozhambu is ideally made with small Sambhar Onions. But there are variations where it is also made with finely cut Brinjal, Ladies Finger, Green Tomatoes etc. It has a very sweet and sour tangy taste that pleases the taste buds.

Ingredients:

Large Onion, finely cut - 1

Vettha Kozhambu Powder - 2 Tbsp

Tamarind Pulp - 1.5 Tbsp

Jaggery - 2 Tbsp

Salt - per your taste
Turmeric - 1/2 Tsp

Hing - A pinch

Curry Leaves - 1 sprig

Methi Seeds - 1/2 Tsp

Urad Dal - 1/2 Tsp

Oil - 2 Tbsp

Mustard Seeds - 1/2 Tsp

Rice flour - 1 Tsp

Preparation:

In a thick bottomed-vessel heat the Oil and when it is hot, add Mustard Seeds

When the mustard splutters add Methi Seeds, Ural Dal and Curry Leaves

Once the Ural Dal gets red add the cut Onions and fry it till the Onion gets transparent

Add 2 Cups of water, Rice Flour to the vessel and boil this mixture for 10 minutes. Make sure the flour does not form lumps in the mixture

Now add the Tamarind pulp, Jaggery, Turmeric, Vettha Kozhambu Powder, Hing and Salt to it and let the Kozhambu boil for 10 minutes till it becomes thick

Take it off the heat and it is now ready to be eaten

Notes:

This is eaten with Steamed rice, Ghee and poppadams. It also goes very well as a accompaniment with plain Curd Rice. Enjoy!!

Vettha Kozhambu Powder recipe will be posted tomorrow.