Description
Chettinadu Poondu Vengaya Kozhambu/Inji poondu Vengaya Kozhambu!!!
A true essence of chettinadu dish now at ur homes too..A delicious Kozhambu constituting garlic pods and a striking flavour of ginger,cooked in a spicy gravy.The tasty blend of onions and tomatoes and the dominant aroma of garlic and ginger can never be expressed in words..This particular dish can be preserved even for a weeks time.So give it a go and you would surely get to know!!!!!
| Ingredients-1 | |
|---|---|
| 1 cup | Garlic pods(10-15no’s) |
| 1 cup | Small onions (15-20 no’s finely chopped) |
| 2 nos | Tomatoes (finely chopped) |
| Lemon Sz | Tamarind |
| 5 nos | Curry leaves |
| Ingredients-2 | |
|---|---|
| ¼ tsp | Turmeric powder |
| ¼ tsp | Asafoetida powder |
| ¼ tsp | Jaggery (powdered) |
| 1 tsp | Chilli powder |
| 1 tsp | Mustard seeds |
| 1 tsp | Urad dhal |
| 2 T | Oil (for sauteing) |
| 2 T | Coconut milk |
| Ingredients-3 | |
|---|---|
| 2 T | Coriander seeds |
| 1 tsp | Cumin seeds |
| 1 tsp | Poppy seeds |
| ½ tsp | Pepper corns |
| 3 nos | Red chillies |
| 2 inch | Ginger |
| 1 tsp | Oil (for sauteing) |
| 1 tsp | Salt (as per taste) |
Instructions
1.Add 1tsp of oil and toss all the ingredients from table -3(as shown in the above picture)till it releases aroma..Allow the mixture to cool and grind them to a fine powder.
2.Peel and cut the Garlic lengthwise.Chop the small onions and tomatoes to a slightly fine consistency.
3.Soak the tamarind in water ,extract the pulp and keep aside.
4.Add 2T of oil in a pan and splutter Mustard,Urad dhal and Curry leaves.Then add the chopped garlic followed by onions and tomatoes.Saute them till they turn tender and well cooked(As shown in the above picture).
5.Add Chilli powder,turmeric and asafoetida powder and toss them for a while.Then add the ground mixture and stir the entire contents to mix evenly and saute them till the raw smell dimnishes(Kozhambu at this stage is shown above).At this point of time the aroma of ginger and garlic would fill the entire house .
6.Add the tamarind pulp extract along with 1 cup of water, salt and jaggery.When it starts to slightly thicken add 2T of coconut milk. (kozhambu at this stage is shown above).Simmer and cook till the oil separates from the kozhambu.
Tastes awesome with Steamy hot rice or idlis!!!!
Notes
1.Addition of jaggery and coconut milk are optional.Actually chettiandu poondu kuzhambu is prepared without ginger and coconut milk but then addition of these two to this,tastes very good and hence the name Inji poondu vengaya kuzhambu(off course named by me).
2.Cook till the gravy thickens.The actual taste of it can be enjoyed only when it’s thick.
3.People who do not prefer ginger can very well avoid it .
4.Small onions tastes very good for this particular recipe but if not readily available can susbstitute with 2 Medium size onions.
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