Ingredients
- 2 dried red chilli pods
- lemon size tamarind soaked in about a cup of water
- pearl onions/shallots peeled
- 2 dried red chilli pods
- 1 1/2 tspn sambar powder
- 1 1/2 tspn rice flour mixed
- with a little water for thickening
- salt to taste
- vegan mustard, chana dal, curry leaves for seasoning
- a pinch asafoetida
- 2 tbspn oil
Directions
1. Warm oil. Season with mustard , chana dal and curry
powder. Saute peeled onions till translucent. Add
squeezed out extract of tamarind. Throw the sambar
powder, salt and asafoetida in. Let simmer till onions are
cooked. Add dissolved rice flour water for thickening. Stir
and wait till it simmers again a couple of minutes.
Remove
Variations: Tomatoes with chick peas makes a delicious vatha
kozhambu. Add some slit green chillies if you would like to spike it
up. Other suggestions are diced sweet potato, diced butternut squash,
daikon (chinese radish), drumsticks (available fresh in Indian stores
or canned, pre-cooked) all on their own.