Mendia kozhambu is like a sambhar without the dal / lentil in it. & the tadka has methi in it, along with the mustard .Hence the name......
This kozhambu is a hot favourite in our family. All of us prefer the the strong tangy - spicy taste of this to that of the milder sambhar.
You can use bhindi /ladyfinger or onion for this preparation. I am using onion in this recipe.
Ingredients
onion - 1 large, finely chopped
tamarind - 1 small lemon size ball
or
tamarind paste - 2 tsp
sambhar powder - 2tsp
turmeric powder - 1/4 tsp
asafoetida powder - 1/4 tsp
salt to taste ( about 3/4 - 1 tsp )
wheat or rice flour ( for thickening) - 1/4 tsp
For the Tadka
Oil - 2 tbsp mustard seeds - 1/2 tsp
methi or fenugreek seeds - 1/4 tsp
chana dal - 1/2 tsp
Method
1. Soak the tamarind or tamarind paste in 2 cups of water. Strain & keep aside.
2. Heat oil in a kadhai.Add the mustard & wait for it to splutter. Then add the chana dal & methi seeds. & stir for a minute.( The methi seeds should not turn black. )
3. Add the chopped onion & stir for a coupe of minutes, until they start browning at the edges.
4. Immedietly pour the tamarind water into the tadka - onion mixture. Add the sambhar powder, turmeric, asafoetida powder & salt & it boil on medium heat for 8- 10 minutes.
5. Mix the flour in a tbsp of water & add to kozhambu.
6. Allow it to boil again & thicken for another couple of minutes. Remove from fire.
7. Top with curry leaves & serve hot with steaming hot rice & ghee & curry.
8. Mmmmm.......
P.S :- you can use ladyfinger instead of onion. Cut ladyfinger into 1 inch bits & use in place of onion. It may take a couple of more minutes to cook than the onion.
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