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Saturday, May 9, 2009



Tamarind - a lemon sized ball
Kozhambu vadaam or vathal - few
Sambhar powder - 1 tsp.
Turmeric powder - a pinch
Mustard seeds - 1/2 tsp.
Methi seeds - 1/2 tsp.
Oil - 2 tablespoons
Salt - as per taste
Curry leaves - few


Soak tamarind in water and extract pulp. Keep aside.

In a heavy bottomed pan, heat oil and add mustard seeds. When it splutters, add methi seeds, hing, turmeric powder, kozhambu vadaam or vathal and curryleaves . Saute till the vadaam turns golden brown. Now add the sambhar powder and slightly saute it being careful not to burn it. Immediately pour in tamarind extract alongwith salt. Allow it to boil till the vadaam is cooked and thick.

Vatha kozhambu is ready to serve with rice and goes well with roasted papad or appalam.

Variation: You can dry roast methi seeds, powder it and add instead of adding methi seeds directly.


  1. Very delectable and should taste grea with rice...

  2. Looks good and tasty! What is vathal ?

  3. Vathal is par cooked vegetable(with salt)dried in sun and can be stored for a year.


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