Jack fruit seed Vathal Kozhambu

This combination of Pongal and tangy tamarind side dish is a staple at home.At the drop of hat I prepare pongal,the rice and lentil combination because it is healthier than plain rice.Now for the recipe.

Jackfruit Seed Vethal Kozhambu

Ingredients

Jackfruit seeds-I used 6-7

Tamarind - a lemon sized ball

onion-1

oil

mustard seeds

Bengal gram dal-1 tsp

curry leaves -a sprig

Ginger-optional

Jaggery-a piece

Rice flour for thickening

Salt to taste

Asafoetida powder-a pinch

Sambar powder-1 or 2 tsp depending on the spice factor

Method:

Soak the jack fruit seeds for a while in water.Pressure cook them and de-skin it and keep aside.Soak the lemon sized tamarind ball in water.Extract the pulp.Take a pan splutter mustard seeds,add the bengal gram dal,let it become a little brown.Add the curry leaves and saute well,now add the onion and let it turn transparent.Now the basic mixture for the tangy sauce is ready.Add in the tamarind,pour some water.Add the jack fruit seeds.Add in the asafoetida,salt and sambar powder.I also added a little bit of coriander powder for a nice aroma.Let this broth simmer and cook well.Add in a small piece of jaggery for the dish to be enhanced further.Take some rice flour in a cup add water and mix without lumps.Add this to the bubbling cauldron!!!.Wait for kozhambu to thicken.Add in coriander leaves as a garnish.The tasty side kick to a south Indian main course is ready to go.  

Appalam Vathal Kozhambu



Appalam Vethal Kozhambu

Ingredients:
Ullundu Appalam(urad pappad)-3 nos
Oil-4 spoons
Tamarind-Lemon Size
Salt to taste
Molagapodi or sambar podi-1 tbsp 
Rice flour- 1 tsp
Jaggery- a small piece
Mustard-1/2 tsp
Toor dal-1 tbsp
Asafoetida-1/2 tsp
Curry leaves- a sprig
Fenugreek seeds-1/2 tsp

This kozhambu can be made using different types of sun dried vathals  like sundaka,pavaka,manathakalli,kothavaranga and vendakka.Take a pan,add the oil.Splutter the mustard seeds add toor dal,fenugreek seeds,asafoetida powder and curry leaves.Fry till done.Add the appalam bits and fry well.Take tamarind water and add to the fried appalams.Now add molagapodi and salt.Let this mixture simmer well,till the raw smell of the sambar podi goes away.You can add a small piece of jaggery for the sweet sour taste. Once this is cooked well,take raw rice flour add water to make a watery paste and add this to the kozhambu for thickening.Switch off till done.This dish tastes great with mola keerai masiyal and vengaya vadaam.You can add a dollop of ghee to rice if its hot and then add this kozhambu.If the rice is cold you can add nal ennai(sesame oil) and then the kozhambu.According to my MIL,she says this kozhambu tastes like "then"(honey) to her!