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Poondu Kozhambu – Debut with the Mann Chatti

This weekend I thought I will put the chatti to use by cooking some kozhambu. Kozhambu (or pulusu) is a red sauce typically made with tamarind, onions, tomato & chillipowder. Apart from these, there will be one ingredient that will make that kozhambu special – Garlic, in this case. I had got some beautiful vine ripe tomatoes and the moment I saw the vine ripe I knew I was going to put them to good use.


Poondu kolambu over curd rice mudhaPoondu kolambu over curd rice mudha


Cooking in chatti ( clay pot ) as we all know enhances the taste and earthenware absorbs the acidic effects of the tamarind making it safe for the stomach.

The resulting honey-like consistency of the kozhambu along with the buttery garlic awakes even a sober palette. I love to enjoy this kozhambu with idli and with curd rice.

Saute before adding tamarind puree
Ingredients

– half a medium sized onion chopped
– 6 cloves of garlic whole
– two medium sized vine ripe tomatoes
– 1 and half tsp sambar powder
( Use 1 tsp chilli powder and half tsp dhaniya powder if you dont have sambar powder )
– For tempering, 1 tsp cumin, half tsp mustard, half tsp fenugreek, 6 curry leaves
– 1/4 tsp turmeric
– Puree extracted from tamarind which is size of a lime
– salt to taste
– 2 tsp gingely oil (Gingely oil adds a special flavour)

Boiling kozhambu

1. Heat the chatti, add oil and when the oil is hot, temper with cumin, mustard, fenugreek and curry leaves

2. After the mustard splatters, add whole garlic cloves and saute for a couple of minutes.

3. Add chopped onion and chopped tomato with a couple of minute intervals.

4. Now add the sambar powder (or chillipowder & coriander powder), turmeric and salt.

5. After all the water comes out from the tomato ( may be 5 minutes ) add the tamarind puree and continue to cook till the sauce thickens and the garlic become soft.

6. Njoy over curd rice, dhal rice, plain rice or even chappathis and idlis.

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April 15, 2006 - Posted by | Uncategorized

8 Comments »

  1. happy to see exact version of what my mom makes and looks so delicious.
    I did blog about Vellaipoonu-Vengayam puli kulambu(entirely different one from what we use to make) and your post made me remember that. Look at that recipe in my blog when u have time:)

    Comment by Kitchenmate | April 17, 2006 | Reply

  2. Looks tempting.

    Comment by Puspha | April 17, 2006 | Reply

  3. Nice snaps and new rcipe thanks revathi.

    Comment by Tanuja | April 17, 2006 | Reply

  4. curd rice my fav.,with your recipe the combination is good.

    Comment by Lakshmi | April 17, 2006 | Reply

  5. Pulusu’s are my fav sauces,Revathi and your version sounds yummy.Going to try it and plan to cook it in a clay pot.

    Comment by sailu | April 18, 2006 | Reply

  6. Thanks for stopping by Sailu. Pulusu in Andhra is slightly different from those done in Tamil nadu I guess. My mil & her mil add jaggery or sugar to the pulusu and the consistency is thinner. But I am sure you will love the difference. Make sure you add some more chilli powder.. and can’t wait to hear how it turns for you.

    Comment by Revathi | April 18, 2006 | Reply

  7. Hi,
    Nice Recipe, thanks for sharing.

    Comment by Menu Today | April 23, 2006 | Reply

  8. That first pic is looking so good. Makes you one take a scoop. I have one manchatti and love it.

    Comment by Gini | April 25, 2006 | Reply


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