Topic started by srividhya (@ slip-32-100-253-248.ny.us.prserv.net) on Sun Feb 4 07:37:20 .
All times in EST +10:30 for IST.

Does anyone have the recipe? Esp. what kind of vegetables are to be used...

Responses:

• From: Dr. KK (@ access-isdn2-6.oz.psu.edu) on: Sun Feb 4 20:21:48
  
  The kind I make (slightly unorthodox) is pretty simple, recipe-wise.
  
  I boil the tuvaramparuppu separately, boil vegetables of choice (I like potato, cauliflower, eggplant, nool-kol (kohlrabi) in this recipe) with kuzhambu podi, tamarind, salt. Squashes just don't quite stand up. You may get away with seppankizhangu or chayore (chou-chou).
  
  The varuthu araicha samacharam is as follows: for a 22-4 person recipe,
  
  In a dry pan (no oil) toast
  2 tbsps kadalai paruppu (chana dal)
  1 tbsp ulutham paruppu (urad dal)
  1/2 tbsp menthiyam (fenugreek)
  1 tsp cumin (jeera)
  1/2 tbsp crushed red chile
  2 tbsp dry unsweetened grated coconut
  
  Toast until everything is a shade darker.
  Now, depending on your taste you can also add fried onion/garlic/ginger/curry leaves at this point.
  
  Grind the whole sheband together with a little water, reserve.
  
  Once the kuzhambu is assembled (veggies with dal), and has come to a simmer, add the arachu vittufied stuff. Stir well. Season with mustard seeds and asafetida, garnish with cilantro if desired.
  
  Done =) Enjoy!
  
  
• From: JR (@ 202.144.45.187) on: Sun Feb 4 23:31:10
  
  Srividhya, the idea is that instead of making use of sambhar masala, you use the freshly made masala which adds to the flavor.
  My recipe for the V A kozhambu is the same, but i add some kothamalli seeds while preparing the masala instead of fenugreek.
  Instead of dry grated coconut, if you can get fresh grated coconut [thEngai, odachu, thuruvi..], then it would taste better.
  
  
• From: Dr. KK (@ ip9.79.blca.blazenet.net) on: Mon Feb 5 07:45:59
  
  JR - Hear hear. Fresh grated coconut has a superb taste =) Unfortunately it's not always easy/convenient for me.
  
  I use kothamalli seeds, but mostly in the raw state. I find that it's a little sensitive to roasting (maybe a comment on my skills =)) and gives a 'marunthu vasanai' if toasted a tad long.
  
  
• From: karthik (@ b127.bernhard.wmich.edu) on: Sat Jan 12 16:34:29
  
  iam a student new to cooking. All i wanted to ask is No Puli in V A kuzhambu?
  
  
• From: karthik (@ b127.bernhard.wmich.edu) on: Sat Jan 12 16:34:36
  
  iam a student new to cooking. All i wanted to ask is No Puli in V A kuzhambu?
  
  

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