| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetables, Vegetarian, Indian |
4 |
Servings |
INGREDIENTS
|
|
Lemon-size tamarind; soaked in 1 cup water |
|
|
Pearl onions/shallots;peeled |
| 2 |
|
Dried red chilli pods |
| 1 1/2 |
ts |
Sambar powder |
| 1 1/2 |
ts |
Rice flour; mixed with a little water for thickening |
|
|
Salt; to taste |
|
|
Mustard (seasoning) |
|
|
Chana dal (seasoning) |
|
|
Curry leaves (seasoning) |
| 1 |
pn |
Hing |
| 2 |
tb |
Oil |
INSTRUCTIONS
Warm oil. Season with mustard , chana dal and curry powder. Saut. peeled
onions till translucent. Add squeezed out extract of tamarind. Throw the
sambar powder, salt and hing in. Let simmer till onions are cooked. Add
dissolved rice flour water for thickening. Stir and wait till it simmers
again a couple of minutes. Remove.
Variations:
Tomatoes with chick peas makes a delicious vatha kozhambu. Add some slit
green chillies if you would like to spike it up. Other suggestions are
diced sweet potato, diced butternut squash, daikon (Chinese radish),
drumsticks (available fresh in Indian stores or canned, pre-cooked) all on
their own.
U15297@uicvm.bitnet (Shyamala Parameswaran)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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