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Poondu Vengaya Kozhambu Chettinadu Style

posted 22 Jul 2014, 23:21 by Rajmi Arun   [ updated 24 Jul 2014, 00:14 ]
Chettinadu style Kozhambus are always tastier and tangier than the other styles. 

Sambar Onions - 12 nos
Garlic cloves - 12 nos
Tamarind Paste - 2 tbsp or Tamarind Lemon size
Salt to taste
Coconut grated - 1/2 cup
Red Chilly - 2 nos
Gingely Oil - 4 tbsp
Turmeric Powder - 1/2 tsp
Mustard seeds - 1/2 tsp
Fenugreek Seeds - 1/4 tsp
Asafodeita - 1/2 tsp
Curry Leaves - 1/4 cup

Cut Onions and Garlic into halves. Heat 1 tbsp of oil in a pan fry red chillies, few curry leaves and coconut. Remove and let it cool. Fry 4 onions and 4 garlic cloves in oil till onions turn glassy. Grind it along with fried coconut to a fine paste. 

Heat 2 tbsp of oil in a shallow pan add mustard seeds and let it splutter. Add fenugreek seeds, asafodeita and saute for a while. Add the onions and garlic and saute well. Mix two cups of water to tamarind paste. Add Karakuzhambu podi, turmeric powder and salt to it and add it slowly to the pan. Bring it to a boil. Add the ground paste and add another 1/2 cup of water and mix well. Let everything boil together in medium flame till it thickens. Remove from flame and add curry leaves. Heat the remaining oil and pour it on the curry leaves and close it tight. 

Pic Courteousy: Subashree Venkatraman (Thank you)