Vatta Kozhambu

This is another of those dishes which has multiple versions floating around, depending on where it is made and what is available. And each area has its own slightly distinct version. Nowadays, this is easily available in bottles from the Adayar Ananda Bhavans to Krishna Sweets to others, but if you ask me, it is best made at home.

• Martankali kai: 3 tbsp
• Til oil - 1 tbs
• Tamarind extract - 1/4 cup (this is heavy on tamarind)
• Sambar powder - 2 tbs
• Rice powder - 2 spoons
• Salt
• Jaggery

Seasoning:

• Mustard seeds: 1/4 tbs
• Asafoetida: 1/4 tbs
• Fenugreek (methi seeds): 1/2 tbs
• Red chilli - 2
• Toor daal 1.5 tbs

 Heat oil, add seasoning. When brown, add martankali and fry till brown. Add sambar powder in oil and mix. Add tamarind extract and salt. Boil. Mix little rice powder in water and pour it in. Cook till thick. Add jaggery. Mix well and garnish with curry leaves.

 

This is another dish that does not easily spoilt. It is also a crossover between a curry, a chutney and a pickle...

(Not exactly my favourite, but well...Vis)