Vetta Kulambu is a South Indian Tamil preparation which is eaten with cooked rice. It is simple, easy to cook, tasty dish. This can be prepared with simple variations in the vegetables or the dried vegetables (which are called Vattal) used in the preparation, there by getting variety in the same dish.
The basic Ingredients for this are
The method is almost same the variations I will be writing after writing the basic method.
Take a Frying Pan or a Kadai or a Iluppa Chatti.Pour Oil in the pan and put the mustard seeds and red chili (break it into pieces) when the mustard splutters add channa dal and either of the vattal a table spoon. when the channa daal turns brown add the curry leaves and the tamarind water.
(earlier put hot water in the tamarind and extract the juice about a cup or more. if it is a paste add water and mix well)
add salt and sambhar powder. let this boil well. (for around 20 minutes in medium flame) when the mixtures thickens switch off the stove. (if it is very watery, to make it thick take a spoon full of rice powder mixed with water and add it to the boiling mixture and stir well, which will thicken the Vetta Kulambu)
Coconut can be cut into small pieces and can be fried and added . This should be added when the curry leaves are added and fried for few minutes and then tamarind water should be added.
Appala vetta kulambu will be very tasty where appalam which is the south Indian pappad which is made of urad dal (available in indian store) is used.
Just when the channa daal is added instead of the dried vegetables add pieces of appalam. the appalam will get fried in the oil and once it is fried add the curry leaves and the tamarind water.
Vengaya Vetta Kulambu is prepared using onions. Cut the onions into pieces and instead of dried vegetable , add this while adding the curry leaves. Fry the onion before adding the tamarind water. While using onion no need to use asafotida. A small piece of jaggery will enhance the taste. This can also be added while adding the tamarind/salt sambhar powder.
Black chick peas can be added (kottu kadalai) this should be fried and pressure cooked earlier and added while adding the tamarind water. The coconut pieces added in the kottu kadalai vetta kulambu will enhance the taste.
Any vegetable like, drum stick, lady'sfinger (okra) , brinjal (egg plant) can be cut and added while adding the curry leaves. all of them have to be fried a little before adding the tamarind water. Each vegetable has to be added separately and prepared as separate dish.
Preparation of Sambhar powder.
The basic Ingredients for this are
- Tamarind one small lemon size, if it is tamarind paste 1 to 1and 1/2 Table spoon.
- sambhar powder 1 to 1 and 1 1/2 t spoon. This is available in the Indian stores. (the method of preparing sambhar powder is given in the end.
- salt to taste.
- Mustard seeds 1 t spoon
- Channa Daal 1 t spoon
- Asafotida 1/2 t spoon (optional)
- cooking oil 1 to 1 and 1/2 table spoon
- curry leaves (if available)
- Red chili 1
The method is almost same the variations I will be writing after writing the basic method.
Take a Frying Pan or a Kadai or a Iluppa Chatti.Pour Oil in the pan and put the mustard seeds and red chili (break it into pieces) when the mustard splutters add channa dal and either of the vattal a table spoon. when the channa daal turns brown add the curry leaves and the tamarind water.
(earlier put hot water in the tamarind and extract the juice about a cup or more. if it is a paste add water and mix well)
add salt and sambhar powder. let this boil well. (for around 20 minutes in medium flame) when the mixtures thickens switch off the stove. (if it is very watery, to make it thick take a spoon full of rice powder mixed with water and add it to the boiling mixture and stir well, which will thicken the Vetta Kulambu)
Coconut can be cut into small pieces and can be fried and added . This should be added when the curry leaves are added and fried for few minutes and then tamarind water should be added.
Appala vetta kulambu will be very tasty where appalam which is the south Indian pappad which is made of urad dal (available in indian store) is used.
Just when the channa daal is added instead of the dried vegetables add pieces of appalam. the appalam will get fried in the oil and once it is fried add the curry leaves and the tamarind water.
Vengaya Vetta Kulambu is prepared using onions. Cut the onions into pieces and instead of dried vegetable , add this while adding the curry leaves. Fry the onion before adding the tamarind water. While using onion no need to use asafotida. A small piece of jaggery will enhance the taste. This can also be added while adding the tamarind/salt sambhar powder.
Black chick peas can be added (kottu kadalai) this should be fried and pressure cooked earlier and added while adding the tamarind water. The coconut pieces added in the kottu kadalai vetta kulambu will enhance the taste.
Any vegetable like, drum stick, lady'sfinger (okra) , brinjal (egg plant) can be cut and added while adding the curry leaves. all of them have to be fried a little before adding the tamarind water. Each vegetable has to be added separately and prepared as separate dish.
Preparation of Sambhar powder.
- chili powder 50 gms
- coriander powder (dhaniya powder) 75 gms.
- turmeric powder 1 table spoon
- 1 table spoon black pepper
- 1 table spoon jeera cumin seeds
- 1 table spoon urad dal
- 1 table sppon tuar dal
- 1 table spoon channa dal
- 1 t spoon methi seeds
- 1 t spoon of asafotida
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