VATHAL KOLAMBU

Viewer's Submission: received from Jayasree Krishnan, Salem, India

E-mail: jaykrish@ vsnl.com

INGREDIENTS

Imli (tamrind) paste- three teaspoons
chilly powder - 20 gms
small onions-50gms
choice of vegetable - lady's finger, raddish,
capsicum - 100 gms in total
gingely oil - 50 gms
curry leaves, coriander
mustard, urad dal, asafoetida for seasoning

METHOD

Heat oil in a kadai. Add chopped vegetables and small onions after seasoning with mustard, urad dhal, asafoetida and curry leaves. Add the chilly powder and fry the above for five minutes. Then add the imli paste and pour three to four glasses of water (roughly 250ml). Allow the liquid to boil well after adding salt. After boiling for 10-15 minutes, add a thickening agent like rice powder paste or channa dhal paste. Simmer for a few minutes before removing from the fire. Add fried fenugreek powder and then coriander for taste. This preparation can be mixed with plain white rice and served hot with pappad or any curry.  

LIST OF SOUTH INDIAN ITEMS