Friday, July 20, 2012


Amma tips: If the Kozhambu is a bit watery, mix a spoon( do not add more than that) of rice flour in a little water and mix it in the kozhambu and allow it to boil. 
Alternate names:
Asafoetida - Hing, Perungayam, Inguva.
Eggplant - Brinjal, Baigan, Kathirikaay, Vankaya
Bitter gourd - Karela, Pavakka.

Vendhaya Kozhambu

The major spice in this dish is Vendhayam ( Methi , Menthulu, Fenugreek seeds) .
Ingredients :
1 teaspoon Fenugreek seeds
1 teaspoon rice
4 chillies ( or more depending on spice)
Grated coconut
1 teaspoon tamarind paste or fresh tamarind the size of a big lemon.
Freshly ground :
Dry roast the fenugreek seeds , rice and the chillies one after the other and grind all of them together with coconut . The mixture can be either dry or wet .
Procedure :
Add a teaspoon of oil and splutter some mustard seeds.
Add some fenugreek seeds, one chilli, some chana dal and peanuts for condiment. After the pulses are roasted, add the vegetable of choice. Let the vegetable cook and add tamarind water . Add salt and turmeric for taste. Once the tamarind and the vegetable come to a boil, add the freshly ground mixture and bring to a boil. Add curry leaves for taste if available.

Mother-in-law tips : You can identify if the dish is lacking something , just by its smell. A dish which  has all of its ingredients right will smell awesome. :)
I always felt chemistry and cooking are so similar. There are some things that go together, some things that are fine together and other combinations that are explosive. You know you want a particular taste , you can always substitute a spice for another that has a similar taste. I never liked cooking blogs that talk much. So I will get into the recipes right away.