We generally don't make this kozhambu at home as our dishes never include the use of garlic as an ingredient. However, we are used to eating onions :)
It is the most common kozhambu in the Chettinad/Tamilnadu style of cooking. I learnt this dish from my mother-in-law premama, chinna paati Nimmi and my friend Subha. I have tasted kaara kozhambu made by some of my friends. I think this recipe is very simple, fantastic and tasty.
Ingredients:
1 sp mustard seeds
3 sp oil
1/2-1 sp chilli powder (according to yr taste)
1/4 sp turmeric
3-4 dashes hing, salt
Extract of 1 lemon sized ball of tamarind
5-6 sp of grated coconut
1/2 cup chopped onions or small onions/kutty vengayam
1 small tomato chopped
3-4 cloves of garlic
1 cup veggies/ cooked pulses or legumes of your choice
Curry leaves/ coriander leaves
Add oil in a kadai. Add 1 sp mustard seeds, add onions, 1 clove garlic. Fry well and the onions get translucent, add tomato. Cook till soft. Add the vegetables/pulses. Let it cook well. Add tamarind juice. Add hing, turmeric, salt, chilli powder. Let is boil well. Meanwhile, grind coconut and the remaining garlic cloves to a watery paste. Add the paste and boil well till the colour spreads out evenly. Add 1/8 sp jaggery to balance the sharp taste of tamarind. Garnish with curry leaves/coriander leaves.
Tastes best with potato and Sepankazhangu/ arby/arvi fry
Ingredients:
1 sp mustard seeds
3 sp oil
1/2-1 sp chilli powder (according to yr taste)
1/4 sp turmeric
3-4 dashes hing, salt
Extract of 1 lemon sized ball of tamarind
5-6 sp of grated coconut
1/2 cup chopped onions or small onions/kutty vengayam
1 small tomato chopped
3-4 cloves of garlic
1 cup veggies/ cooked pulses or legumes of your choice
Curry leaves/ coriander leaves
Add oil in a kadai. Add 1 sp mustard seeds, add onions, 1 clove garlic. Fry well and the onions get translucent, add tomato. Cook till soft. Add the vegetables/pulses. Let it cook well. Add tamarind juice. Add hing, turmeric, salt, chilli powder. Let is boil well. Meanwhile, grind coconut and the remaining garlic cloves to a watery paste. Add the paste and boil well till the colour spreads out evenly. Add 1/8 sp jaggery to balance the sharp taste of tamarind. Garnish with curry leaves/coriander leaves.
Tastes best with potato and Sepankazhangu/ arby/arvi fry
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Hi guys..
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