Vatral Kuzambu

Copy Cat... My girl acquired this new talent recently, copying whatever other kids do and remembering that for a very long time. Although it tests my limits when she learns the "not so good stuff", I should admit that it’s pretty darn funny most of the times. Well, at least it helped in her swim class yesterday, when the only way we could get her to kick her legs was by having her look at the other kids doing it ;)

Coming to food.. Vathakozambu, a very traditional South Indian recipe, which has taken many versions along the way. My mom tells stories about how this is prepared in proper earthen pots in her native place, using just garlic and spices, stored away to be used for days. It was a staple food in our native village, not only because it didn't require a refrigerator to stay fresh but also developed a very unique taste as days passed. I remember as a little girl, its undoubted presence in every single household when we visited my numerous aunts and grandmas at our native place. I will definitely be posting my mom's version as soon as I get the proportion for making the spice powder from her. The one that I am giving here was given to me by my dear friend Laksh years ago. This is one spicy dish that is sure to please your palate.

Ingredients:

Pearl Onions - 10-12 nos, Cut into four lengthwise
Garlic - 2 cloves, Cut into two lengthwise
Sambar powder - 2 tbsp
Gingelly Oil - 2 tbsp
Tamarind paste - 1 tsp
Mustard - 1/2 tbsp
Curry leaves
Turmeric powder - 1/2 tsp
Hing - 1/2 tsp
Salt
Jagerry - 1/2 tbsp


Method:

• Dissolve tamarind, hing and turmeric powder in 2 cups water and set aside.
• Heat 1 tbsp oil in a sauce pan.
• Add the mustard and curry leaves.
• Once the mustard pops, add the pearl onions and garlic and cook them for 2 minutes on medium heat.
• Add the sambar powder and fry in oil for another minute.
• Now add the tamarind water and let boil for 5 minutes on low heat.
• Add the required amount of salt and the powdered jaggery.
• Continue boiling for another 5-10 minutes until the kozambu thickens a little.
• Serve with rice and papad.

This will stay fresh in the refrigerator for about 2 weeks.