Today I tried a new ingredient in vathakozhambu. A spoonful of methi sprouts. The flavor is good.
Methi sprouts and manathakkali vathalkozhambu.
Ingredients
Methi sprouts a tsp
Manathakkali a tsp
Ghee a tsp
Tamarind extract a spoonful
Turmeric powder a little
Red chilli powder a little
Sambhar powder 1 tsp
Hing a pinch
Moong dal a spoonful (cooked)
Salt as required
Method of Preparation
Fry manathakkali in little ghee. In a kalchatti (stone vessel) add a cup of water, tamarind pulp, turmeric powder, red chilli powder, hing, sambhar powder and allow it to boil. Now add methi sprouts. Let it cook. Add fried manathakkali and cooked moong dal. Adjust salt. Let the vathalkozhambu boil in slow fire for about 10 minutes till done. Serve hot with rice.
Snake gourd poriyal
Ingredients
Snake gourd (podlangai) 1
Mustard 1/4 tsp
Urad dal 1/4 tsp
Chana dal 1/4 tsp
Turmeric powder 1/4 tsp
Green chili 1
Grated coconut 1/2 tsp
Salt as required
Method of Preparation
Wash and slice snake gourd into small pieces. In a heated pan pour oil add mustard seeds. Let it splutter. Then add urad and channa dals. Once it turns into light golden brown add chopped snake gourd, turmeric and salt. Mix well. Allow the vegetable to cook till soft and tender. Now add grated coconut and green chili. Off the stove. Serve it with rice as a side dish.
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