Vathal Kozhambu, Vathal kolambu ~ dried veggie fritter tamarind gravy recipe

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Vathal Kozhambu, Vathal kolambu ~ dried veggie fritter tamarind gravy recipe
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Pitter patter....pitter patter.....pitter patter...rain was picking up speed. I was looking out the window in my room. A thatha (grandpa) was trying to cross the road amidst the chaotic pot holes with an umbrella over his head. He stopped for a moment realizing that it was about to pour again, quickly turned around and headed back into the house. I was tracking the rain for a while and then got lost in a rain of my own memories. A little bit about myself. I am from Chennai, south India. The weather is generally hot and humid. And rain sometimes is such a relief. It feels slightly colder in the mornings during the rainy season and probably the only times I seek the warmth of a sweater. I was studying 12th grade and in my parents house. I had skipped biology and taken up computer science in hopes of doing an engineering degree. So needless to say my mind was anxious how my life was going to turn out. Rain always reminds me of the wonderful aromatic tamarind based vathal kolambu my mom used to make. She pairs it with parupu kootu (veggie lentil gravy) and beans poriyal. It is also one of the classic favorites of our family. The garlic pepper combination has a undeniably pleasurable kick to it. Let me tell you this - any gravy you simmer until the oil separates out is divine. So back to my story, "Suhan", called my mom. I jerked back from my memory train. "Its time for lunch", she added. I realized I had been studying all morning, or rather faking it.  So I headed outside my room and then it hit me. Oh common lighten up, its not a bad hit, its a good one. It was the smell of the tamarind Vathal kolambu drifting from the kitchen. I closed my eyes for a second to completely be in the moment. When I opened them, I saw my brother and dad grouping around the table. I joined them. This recipe is from my mom and for my mom. She rocks!!!

Mom - I miss you so much!!!

Recipe follows:
Servings: 4-6 people, Time- Prep : 30 mins, cooking: 30-45 mins
cast :
  Hero(s)                 : Garlic(1 cup), Pepper(1/4 cup)
                                  1/2 cup garlic for grinding and 1/2 cup for sautéing
  Heroine                : Vathal (dried vegetable fritter) (eggplant vathal,                    
                                  tindora vathal, mango vathal - 2 tbsp. each)                         
  Mother Character : Tamarind (1 TT ball sized round) simply put, she makes         
                                  everything happen)
  Side characters     : Methi seeds (1 tsp), Jeera seeds(1 tsp), mustard seeds(1 tsp),
                                 coriander powder(1 tbsp), gingely oil (sesame oil - 3 tbsp), curry
                                 powder (1 tsp), curry leaves (3-4 sprigs)
       
Method:
  1. Soak tamarind about an hour before you start your cooking.
  2. Grind garlic and black pepper into a fine paste adding some water.
  3. Extract tamarind pulp and filter for impurities.
  4. To the extracted pulp, add coriander powder, curry powder,    
      salt. Mix well and set aside.
 5. In a sauce pan, on medium heat, add oil. Add mustard seeds and let them crackle.
 6. Add jeera, curry leaves, sauté for 5 seconds.
 7. Add all the dried vegetable fritters and fry until oil is absorbed.
 8. Add garlic pods and sauté for about 20 seconds.
 9. Add the garlic pepper paste and give a swirl, about 2 seconds.
 10. To this, add the tamarind mix and let it come to a boil.
 11. Reduce heat and simmer until you see the oil separate on the top. About 20~ 30
     minutes. Taste and adjust salt. Vathal Kolambu is ready.
 
Serving suggestions : Serve with steaming white rice and lentil gravy. Delicious as a side for idli, dosa.

Healing properties :
 Garlic  : Antiviral, antimicrobial, anti bacterial, anti-gas
 Pepper : maintains body temperature, breaks down mucus
 Curry
   powder: Anti-inflammatory, antioxidant
 tamarind : mild laxative, aids digestion, reduces fever, sore throat relief

Tidbit: This preparation is given to new mothers to aid gas relief and healing

Variations:
  1. Feel free to add any combination of dried vegetable fritters. There are many   
      like eggplant, pumpkin, bitter melon (karela), sundakkai(turkey berry). My mom  
      makes most of this at home.
  2. Tamarind bought from local stores near my home in India seem to taste a lot   
      better.
  3. You can also use a combination of black pepper, red chilly powder 50-50 ratio.


And yes, my life turned out just fine!

~ Suhanya Kumarasamy
   Food blogger
   Please visit http://emotionallyintelligentcooking.blogspot.com/ for more recipes.
 

Celery Onion Tomato masala curry(dry) ~ Celery recipe

Celery Onion Tomato masala curry ~ Celery recipe
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Recently I bought a bunch of celery stalks for my chicken noodle soup. With only two stalks used, I was looking for a recipe to cook celery Indian style. I was amazed at how many hits came up. Well, after going through a few, I decided to do my style and here is the recipe for it.


Ingredients:
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Celery - 5 stalks , cut into chunks
Onion - 1 medium sized, chopped finely
Tomato - 2 small size, chopped finely
Mustard seeds - 1/2 teaspoon
Jeera(cumin) - 1/2 teaspoon
Urad Dal - 1 teaspoon
Curry Powder (Turmeric) - 1 teaspoon
Red Chilly powder - 2 teaspoon


Method:
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1. Let mustard seeds crackle, add cumin, urad dal and fry for about 30 seconds.
2. Add chopped onion, sauté until onion is translucent.
3. Add chopped tomato, curry powder and sauté for about 3~4 minutes, until tomatoes are mushy.
4. Add celery, salt to taste, red chilly powder sauté for few minutes till the celery is mixed well with the onion tomato masala.
5. Closed lid and cook in medium flame for about 5~8 minutes. You don't want your celery overcooked.
6. Garnish with cilantro.

Interesting fact: Celery seeds are related to the ajwain seeds we know. Ajwain seeds are wild celery grown in India. Celery seed tea, or ajwain tea seems to help with joint pain and muscle aches. More information in this article
http://healingwatersclinic.com/blog/celery-seed-vs-ajwain-seed-for-pain-relief-of-arthritis/

 

Coconut walnut tomato chutney ~ chutney recipe

Coconut walnut tomato chutney ~ chutney recipe
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Hello folks,

If you are always looking for easy chutney recipes like me, here is one. We all know nuts in general should be a staple part of healthy diet. I love to snack on nuts, however my husband and kids don't. I tried plain, roasted them with different oils, salt , chilly flakes etc. to make them appetizing. Nothing worked, so I had to resort to tricking them. Here is what I tried and it worked for me. I stock up on 2 to 3 types of nuts at a time. This month is walnut, almond and peanuts(WAP month). All three of them are amazing in chutneys. Each have their own flavor and nuttiness. I found that adding garlic to nut enhances their flavor. Every time I make chutney, I add one of the types of nuts, alternating them and viola nuts are a staple part of our diet.  

Here is to all the nut people like me - http://www.mayoclinic.org/diseases-conditions/heart-disease/in-depth/nuts/art-20046635

Coconut - 1/2 cup grated
walnuts  - 1/2 cup
tomato - 1 medium size
garlic pod - 1
lemon juice - 2 teaspoon
red chilly dried - 2-3 numbers
curry leaves - few
mustard seeds - 1 teaspoon
salt to taste

Servings  - 2-3 people

Method
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1. Take all the ingredients except mustard seeds and curry leaves. Blend into a smooth paste with water to what ever consistency you want.
2. Crackle mustard seeds in oil, add curry leaves and switch off flame.
3. Garnish chutney with mustard seeds. Yum!!!!!!!!!!!!! Idli here I come....

May you be a nut person!!!!