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