Topic started by Jayashree (@ hostp.adia.co.ae) on Thu May 10 04:15:48 .
All times in EST +10:30 for IST.

could somebody tell me how to make hot spicy vengaya vathal kuzhambu

Responses:

• From: Srividhya Venkatesan (@ 216.birmingham-08-09rs.al.dial-access.att.net) on: Wed May 30 16:58:40
  
  First in the oil(sesame/gingely oil), make the seasoning with mustard seeds,channa dhal , urad dhal , hing and curry leaves.then put the onions and fry them ..
  pour the tamarind water into that vessel and add Sambar powder , turmeric powder and salt.. let that boil for 10 to 15 mins until it gets thick consistency..if you want, you can add 1 tsp of jaggery to give good taste.
  
  you can also do this vathal kuzhambu with bitter guard(dried), manathakkalikai, sundekkai, brinjal, drumsticks etc..
  
  
• From: Amulya (@ rh00073477.uta.edu) on: Thu Jan 30 21:10:38
  
  1. Avoid urad dhal and include lots of channa dal.
  2. Can even add one or 2 red chillies.
  3. Add venthayam a little in the initial seasoning (guess venthayam is fenugreek??)
  4. If the consistency does not become that thick, then u can finally mix rice flour with water and add, give it a final boil (oru kothi).
  5. If you are adding the vathals mentioned above, they have to be fried properly in oil and then added to the kozhambu in the boiling stage. If they are not fried properly...it might become bitter.
  
  
• From: Pearl Subramanian (@ 195.94.0.40) on: Sun Feb 2 09:03:38
  
  Vatral Kuzhambu
  
  Ingredients
  
  Vatral Kuzhambu Sundakkai, Manathakkali or any vegetable Vatral or you could use fresh Brinjals cut into cubes; Lady’s fingers could be fried nicely & add’d to the Kuzhambu, Tomatoes could be used. Tamarind a golf size ball soaked in water & the pulp extracted & kept aside; Sambar Powder 1 1/2 - 2 tbspn. For Seasoning: Mustard Seeds 1/2 tspn; Methi Seeds-1/2 tsp.; Dry Red Chillies-4 de seeded & broken & kept; Channa Dhal 1 tspn.; Asafoetida Powder - a big pinch; Curry Leaves - few Oil 4-6 tbspns. Salt to taste
  
  Method
  Soak the tamarind in water & extract the pulp (juice). Add salt to taste - & keep aside. Now put a vessel on the gas add oil when hot add the channa dahal, curry leaves red chillies, mustard & methi seeds & fry till dhal is brown & the mustard seeds crackle now lower the heat add the Sambar powder & fry for 2-3 mins. do not allow to burn - a nice smell will arise now add the Tamarind water mix well & allow to bubble nicely till the required thickness has been reached - remove from fire & serve with ghee, roasted pappads & plain white rice.
  
  Tip: You could roast/broil 2 tspns of rice & powder the same mix in a little water & add to the Vatral Kuzhambu to thicken faster. Vatral Kuzhambu method 2 For Masala Urud Dhal 2 tspns; Pepper corns 1 tspn; Red Chillies 4 nos; asafoetida a bit; Fry the above ingredients in a little oil until golden brown & grind to a smooth paste. To the the Tamarind juice add the paste & prepare the Vatral Kuzhambu.
  
  

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