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Vendayam Kozhambu
Category : Regional cuisine, South indian, Other south indian recipes
Time Taken : 15-30 mins
Rating :
Method
- Grind the above ingredients.
- Soak a ball of tamarind (to size of small lemon) in water for 10 minutes.
- Squeeze out the juice, strain and cook in medium heat adding few pieces of sweet pumpkin.
- Once the raw smell of tamarind is gone and the vegetables are cooked, add the ground paste.
- While keeping the flame low, as the Kozhambu starts swirling (with a white layer on top), put off flame.
- Head 3 tsp of refined oil in pan.
- Add 1 tsp urad dal, two round red chillies and 1/2 tsp mustard seed, once it splits add it to the Kozhambu.
- Add 1 stem of curry leaf, split in small pieces and sprinkle a pinch of hing powder.
- Serve hot with idly, rice and vada.
- Also served cold with kara boondi or roasted papad.
Ingredients:
For Grinding:
methi seeds - 1 tsp
red chillies - 4 to 5 sticks
coconut - 1/2
For Grinding:
methi seeds - 1 tsp
red chillies - 4 to 5 sticks
coconut - 1/2
For Cooking:
Tamarind
Sweet Pumpkin
For Sauting:
Mustard seeds
urad dal
round red chillies
For Garnishing:
Curry leaves
hing powder
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