Vatha Kolambu
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Runtime: 10m 2s
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Added: 01-10-2007
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Description: Notes: There are about 8 cloves (medim sized) garlic. Each one is cut into two. Garlic needs to be in that size for this stew (looks like you don't add any Garlic for "authentic" vatha kulambu) The lentil (paruppu) you see in the sifter: it's one table spoon 'kadala paruppu' and one table spoon 'thuvaram paruppu (used for sambar). They are microwaved in 1 cup of water for 3 minutes. Then the water is retained with the paruppu kept aside. You can liquify about lemon sized ball of tamarind or take about a teaspoon tamarind paste and dissolve it in water. (here you can use the water left from the microwaved lentils.) Of the onion used (shown in the video), half should be ground coaresely and half should be chopped. (the coarsely ground onion helps adding thickness to the stew). Vegetable could be anything. Prferrably brinjal, drumsticks or brussel sprouts (any one of these) 'Sunda vathal' is not essential, but adding it gives additional flavour. You can use anywhere between 1.5 to 2 tea spoonfuls of sambar powder (and two pinches of turmeric powder/manjal thool). Vatha kolambu is basically 'watery', if you want to make it thick you can either add chickpea flour (kadala maavu) or boil 1 tb spoon 'thuvaram paruppu' for 10 mins, mash it and add it to stew (all this in addition to contents already in the pan/pot). Please let me know if anything is not clear. "Authentic" Recipe: Spicy Vatha Kozambhu Ingredients 1 lemon size Tamarind or tamarind concentrate 1 large Onion 1 large Tomato 1 tsp grated Coconut 1/4 tsp Mustard seeds 1/2 tsp Fenugreek seeds 1 tsp Toor Dal 5-6 Red Chillies Pinch of Asafoetida 4 tsp Sesame Oil Salt to taste Method: 1. Soak tamarind in hot water for 10 min. and take out pulp (you should be able to get 2 cups of tamarind water). 2. Fry fenugreek seeds, toor dal and red chillies with a drop of oil until they become little crisp. 3. Grind onion, tomato grated coconut and the fried mix of toor dal, fenugreek seeds and red chillies to a paste. Do not add water while grinding. 4. In a pan heat sesame oil, add mustard seeds. When they start spluttering, add the tamarind extract and boil at low heat for 5 minutes. Add the grounded paste, salt to taste and pinch of asfoetida. Boil the mix for 12-15 min. until the mix gets a thick consistency. You can also add some rice flour mixed with water to thicken the kozambhu. 5. Serve it with Hot Rice and fried Papadam.

Channels: Ranna & Recipe 

Tags: Vattha  Vatha  Kolambu  Vatral  Kulambu  South  Indian  Food  Poondu 

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