Food nourishes, not just the body but also the soul. It's because of the taste that eating is considered a pleasurable experience - one that we like to repeat several times a day and throughout the life! Ramyas Kitchen Recipes will 'PINCH YOUR TASTE BUDS' to nourish both your body and soul.
There are several methods to do vatha kolambu. Traditionally my
mom used to add dry manathakali vathal or sundakkai vathal instead of vegetable
in this kolambu. Also she will not add onion or garlic. The method that I am
posting today will have small variation from the way my mom makes. This recipe
is served with rice and applam.
Small onions – 15 in number
Tomato – 1 big sized
Tamarind – lemon sized ball
Brinjal – 4
Garlic – 2 cloves
Turmeric Powder – ¼ tsp
Sambhar Podi – 1 ½ tsp
Coriander leaves - few
Sesame Oil – little
Mustard Seeds – little
Asafotedia / Hing - little
Curry leaves - few
Fenugreek / Methi seeds – ¼ tsp
Red chillies – 2
Soak the tamarind in 2 cups of warm water. Extract the juice and
discard the pulp.
Dice onion and tomato into small pieces.
Cut the brinjal length wise.
Heat oil in a pan and do the tempering.
After the mustard splutters, add the onions sauté for few minutes.
When they turn pink, add tomato and sauté.
When tomatoes are cooked add brinjal ans sauté for 2 minutes.
Add little turmeric powder and sambhar podi and sauté for 1
Add the tamarind juice and let it cook till raw smell disapper and
it reaches a gravy consistency.
Finally add the coriander leaves and turn off the stove.
I have used brinjal in this recipe but it can be replaced by any other
vegetable like drumstick, ladies finger or carrot.