vendaya kozhambu

Tamarind-lemon size 

Tomatoes-2no.s

small onions-10 nos 

Sambar Powder-2tablespoon 

Turmeric powder-1/4teaspoon 

            Salt         -2teaspoons    

Gingelly oil     -2tablespoons 

Mustard seeds-1teaspoon 

Urad daal-1teaspoon 

chana daal-1teaspoon 

Fenugreek seeds-1teaspoon 

Curry leaves      -few leaves 

Method: 

Soak tamarind in water and squeeze out the juice completely by adding little by little. 

Tamarind juice should be thick and it should be atleast 2cups. 

   Heat kadai  and  add some gingelly oil when it is hot 

   Add some mustard seeds,when it pops up add 

   Some urad daal,chana daal,fenugreek seeds,red chillies 2, 

  Curry leaves,{when the daal and fenugreek seeds  turns light brown} 

  Add first onions and stir for a while .When the onion turns transparent 

  Add tomatoes and stir for a while then add pinch of turmeric powder, 

 Sambar powder,some curry leaves and stir it.Then add tamarind juice 

Allow it to boil till it becomes thick. 

            Now your vendhaya kozhambu is ready to taste. 

Tips:If the kozhambu looks watery u can add little bit of rice flour/gram flour 

in a water and add this mixture to kozhambu heat for 2 minutes. Now your kozhambu is ready.

     we can eat vendhaya kozhambu with sutta appalam 

                       MY MOUTH IS WATERING TO TASTE