Vatha kozhambhu

INGREDIENTS :

Lemon size tamarind soaked in warm water
Finely chopped vege ( lady's finger / Shallots / sundakkai / Manathakkali etc )
1 tsp fenugreek seeds
1 tsp turmeric powder
2 tbsp sambar powder
Salt as required

For seasoning :
2 tbsp gingelly oil
1 tbsp mustard seeds
1 tbsp urad dal

METHOD :

* Extract the tamarind pulp and keep it aside
* HEat oil in a kadai and prepare the seasoning
* Fry the fenugreek seeds
* Cook the vege with salt
* Add the tamarind pulp and add the turmeric powder and sambar powder
* Let it boil till the amount reduces to 1/3.
* Remove from heat and can use it for 1 week by storing and refrigerator.

Vendhaya Kozhambhu

INGREDIENTS :

1 Tbsp Fenugreek seeds
1 Small onion
Lemon size of tamaring soaked in hot water
Salt as required
2 tbsp sambar powder
2 tbsp gingelly oil

For seasoning :
1 tbsp mustard seeds
1 tbsp urad dal

METHOD :

* Heat oil in a kadai and splutter the mustard seeds and fry the urad dal
* Fry the fenugreek seeds
* Add the onions and salt and cook till they turn brown
* Extract the tamarind pulp and add it in the kadai
* Add the turmeric powder and sambar powder
* Let it boil till the amount reduces into 1/3
* Remove from heat and serve it with hot rice and papad
* Can store this in a refrigerator for a week !!

Spinach Parantha

INGREDIENTS :
1 Cup Wheat flour
2 tbsp oil
1 tbsp salt
1 tsp saunf
1 tsp turmeric powder
1/2 tsp chilli powder
Warm water as required

For grinding :
1 Cup chopped spinach leaves
1 Garlic
1 Green chilly

METHOD :

* Heat a kadai and cook the spinach leaves for a minute
* Grind the second set of ingredients with little or no water
* In a vessel put all the dry ingredients and the grinded mixture
* Make the chapathi flour by adding the warm water little by little
* Keep it in the fridge for atleast 30 minutes
* Make soft paranthas and serve with your favourite side dish !!

Chow-Chow - Dry Beans ( mochai kottai ) Curry

INGREDIENTS :

1 Medium chow - chow
1/4 cup Dry Beans ( mochai kottai )
1 Green Chilly
Small piece Ginger
Asafoetida

FOR SEASONING :

1 tbsp oil
1 tsp Mustard seeds
1 tsp Urad dal

METHOD :

* Peel and Cut the Chow-chow into very small pieces
* Slit the Green chily and finely cut the ginger pieces
* Heat oil in a kadai and prepare the seasoning
* Put the chow-chow , dry beans , chilly and ginger into the kadai
* Add the salt
* Cover with a lid and stir in between till the vegetables are soft .
* Finally add the asafoetida and remove fron heat .