vathal kolambu

Topic started by madhu (@ cvx-010.cc.umanitoba.ca) on Sat Jul 12 13:06:59 .
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hi does anybody have any suggestions on how to make typical brahmin vathal kolambu

Responses:

From: Mrs.Mano (@ 213.42.2.15) on: Sat Jul 12 15:41:52 EDT 2003

Hello Madhu!
Here is the recipe for typical brahmin vathal kuzhambu:
Soak a lemon sized tamarind for half an hour and extract the juice. Heat a kadai and pour some gingelly oil. Add 1sp mustard seeds, 1 sp fenugreek seeds, 2tbsp bengal gram, 1sp asafoetida powder, 6 red chillies and some curry leaves and fry for some minutes. Then add the tamarind juice, 2sp sambar powder, 1sp turmeric powder and enough salt. Let the kuzhambu simmer for some munitues unti the raw flavour disappears and the kuzhambu thickens. You can add 2sp manaththakkaali vathal when frying the dals.
From: madhu (@ 207.161.235.238) on: Mon Jul 14 21:03:02 EDT 2003

Thankyou very much for your response Mrs. Mano. I will try doing it this weekend and let you know how it came out.
From: Ulundu vadai (@ 0-1pool108-12.nas4.peoria1.il.us.da.qwest.net) on: Wed Jul 16 21:52:19 EDT 2003

Add a tablespoon of rice flour towards the end to thicken the gravy. Otherwise, it will be watery.
From: piya (@ 213.78.69.102) on: Thu Jul 17 04:13:41 EDT 2003

Hello Vadai,

Rice flour is not necessary..as per Mrs.Mano's recipie the kuzhambu thickens on its own if u let it simmer for some minutes..