Kaara Kozambu
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| To
Prepare Kaara Kozhambu |
| nIngredients |
| Tamarind(Ripe) | 50 gms |
| Water(Plain) | 250 ml |
| Salt | 1 tablespoonful |
| Red
Chilli and Coriander Seeds Powder |
1 tablespoonful |
| Turmeric Powder | One Pinch |
| Lenthils
or Masur Dhal or Thoor Dhal |
2 tablespoon |
| Mustard Seeds | 1 teaspoon |
| Aniseeds | 1/2 teaspoon |
| Asafoetida | a pinch |
| Ginger(Raw) | 1 cm smashed |
| Garlic | 4
- 5 cloves (finely chopped) |
| Coriander Leaves | One
handful (finely chopped) |
| Curry leaves | 5-6 leaves |
| Cooking Oil | 3
Tablespoonful (preferably Gingely Oil) |
| Vegetables | |
| Sliced
Onion(Big) (Preferably Small Onions peeled) |
a handful
- Cut Vertically |
| Sliced
Brinjal or Lady's Finger Yam or Potatoes |
200 gms |
| Cereals | 50
gms Kidney Beans, if dry soak it for 2-3 hours in hot water and cook it. (Optional) |
| Method |
Soak tamarind and salt in water for about 30 minutes. Smash and extract the juice and filter it.
Heat 2 tablespoonful of oil. Add mustard seeds allow to spatter, add Lenthils,asafoetida ,aniseeds, lenthils , Red chilli and coriander seeds powder and fry it.
Once it is fried,add garlic,ginger,onion and either one of the vegetable and fry until it turns color.
Pour the Tamarind juice to it and keep stirring,add the remaining oil to it. Allow to boil for 20-30 minutes over a medium flame.
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