Vathal kozhambhu/ Vethakozhambhu

Any tambram cooking blog is not complete without its vethakozhambhu/vathal kozhambhu recipe. I am combining three recipes to a single post as they are mild variations to the same basic recipe. The recipes that I am sharing here are Vethakozhambhu/ Vathal kozhambhu, Vendhaya kozhambhu and Pachai milagai ennai kozhambu. 

Vathal kozhambhu / Vetha kozhambu:

Ingredients:

Nallennai (Idhayam or til ka thel)                                                    - 2 tsps 

Mustard seeds                                                                               - 1/2 tsp

Asafoetida Powder                                                                         - 1 pinch

Vathal (either vendaikkai or pagarkkai or sundaikkai or manathakkali) - 1.5 tsps

Tamarind                                                                                       - Big lemon sized ball

Sambar powder                                                                              - 1.5 tsps

Salt                                                                                               - as needed

Procedure:

1.) Soak tamarind pulp and make medium consistency syrup and keep it aside

2.) heat oil in a saucepan, add mustard seeds and let it splutter

3.) Add asafoestida powder and vathal immediately next to each other. Let vathal get fried.

4.) Add tamarind syrup to this and sambhar powder. Mix well

5.) Reduce the heat to medium and let the mixture boil for 5 minutes. 

6.) Add salt and allow it to boil until the raw smell of tamarind syrup and sambhar powder goes off. It takes between 10-15 mins. Remove from heat and have it with rice.

Vendhaya kozhambhu or more colloquially mendhiya kozhambu:

It is only a slight variation from vathal kozhambu...

While tempering add half a teaspoon of vendhayam (methi seeds) and fry until golden brown. 

Instead of vathal add veggies . Veggies that are used here are vendaikkai, brinjal/eggplant, kothavarangai(guvar)/cluster beans, pagarkkai (karela)/ bitter gourd, onion (cut very fine), drumstick, parangikkai (red pumpkin). One can use only one veggie for a making. It makes vendakkai vendhaya kozhambu... like that. Let the veggie vadhangify/cook a  a little before you add tamarind syrup. Rest of the steps are the same.

Pacha milagai/ Green chili ennai kozhambhu:

Again this is a slight variation.

During tempering after adding vendhayam/methi seeds and making it brown, Add 5 to 6 green chillies broken/slit into 2.

Instead of adding 1.5 tsps of sambar powder add only 1 tsp as pachai milagai/ green chili already is hot.

This kozhambhu doesnt have any veggies. The flavor and kaaram (heat - not the temperature heat ... it is the taste that I refer to here.) of green chillies rule :) Rest of the steps are the same.

DO NOT TRY EATING THE CHILLIES. :) After mixing with rice, discard them