Vethal Kozhambu

  1. Dal in Pressure Cooker in 1 Liter Vessel
    1. Toor Dal 250 grams
    2. Turmeric Powder 1/2 Teaspoon
    3. 750ml Water
      1. Cook all of the above in the Water in a Pressure Cooker .
  2. Tamarind Soup in 2 Liter Vessel
    1. Tamarind Paste 2 Level Tablespoons
    2. Rock Salt 2 Level Tablespoons
    3. Turmeric Powder 1/2 Teaspoon
    4. Sambhar Powder 1 Heaped Teaspoon
    5. Asafoetida 1/4 Teaspoon
    6. 500ml Water
      1. Boil all of the above in the Water for 15 Minutes
  3. Mix Dal with Tamarind Soup
      1. Add the cooked Dal to the Tamarind Soup and stir well. Add enough water for the correct consistency. It should not be very watery.
      2. Lightly Boil it for 5 to 10 minutes.
  4. Poritchu Kottaradu
    1. Ghee (Clarified Butter) 1 Tablespoon
    2. Mustard (Tamil Kadugu) 1 Teaspoon
    3. Mendiyam (English Fenugreek) 1/2 Teaspoon or Chundakkai Vethal 1 Tablespoon
      1. Add all these and heat till the Mustard just finishes sputtering.
      2. Pour into the finished Vethal Kozhambu.
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