Vendakkai Vatha Kozhambu

Hello Everyone! It’s been so long since I have posted. Today I share with you my mother’s specialty Vatha Kozhambu recipe!

This is a family favorite and she used to make for almost every guest! All earning numerous praises and appreciations. Most cherished memory was my mum preparing this for our Guruji. He used to love this with Paal Pongal and we were so blessed to not only have had him in our lives, but also for us to have cooked for him.  

I received some difficult news a couple of weeks back of him leaving his physical body, and it just took me by surprise and hit me hard. I do feel a heavy feeling in my heart, yet I am grateful for his presence in my life, as a Guruji protector and as a parent. He said that I would cook just as well as my mother and he will taste my food one day.

Today I had overwhelming thoughts about my Guruji and kept chanting all the bhajans we used to sing during poojas.  I was ruminating on loving memories of our Guruji. With Him in my mind and heart, I prepared his favorite Vatha Kozhambu and every step of the way felt the divine presence around me. It turned out absolutely delicious and my husband very much appreciated it.  This is a must try recipe! You can store for about a week in the refrigerator and, in fact, it tastes better as days pass.

So, let’s get right to it.

Print Recipe

Vendakkai Vatha Kozhambu

Servings

Ingredients

• 4 tbsp gingelly oil
• 1 lemon size tamarind
• 1 tsp chili powder
• 1 lemon size tamarind
• 1 cup chopped okra/ vendakkai
• 1 tsp jaggery

To temper

• 1 tsp mustard seeds
• 1 tbsp toor dhal
• 1/4 tsp fenugreek seeds
• 5-6 curry leaves Optional

Spice Powders

• 1 tbsp. Sambar Powder
• 1/4 tsp turmeric powder
• 1 tsp chili powder
• 2 pinch Hing/asafetida
• salt to taste

Servings Ingredients 4 tbsp gingelly oil 1 lemon size tamarind 1 tsp chili powder 1 lemon size tamarind 1 cup chopped okra/ vendakkai 1 tsp jaggery To temper 1 tsp mustard seeds 1 tbsp toor dhal 1/4 tsp fenugreek seeds 5-6 curry leaves Optional Spice Powders 1 tbsp. Sambar Powder 1/4 tsp turmeric powder 1 tsp chili powder 2 pinch Hing/asafetida salt to taste

Instructions

1. Keep all the ingredients ready before you begin
2. Soak 1 Lemon Size Tamarind in hot water for 20 minutes
3. Heat 2-3 tbsp. sesame oil in a large kadai
4. Add 1 tsp mustard seeds. Once it begins to splutter, add 1 tbsp toor dhal and 1/4 tsp fenugreek seeds
5. Let it temper in oil till they turn golden brown like this.
6. Now add chopped okra/ vendakkai
7. Sauté for 3-4 minutes.
8. Now filter the tamarind extract and add to the kadai. Mix well. Let it come to boil.
9. Now add 1 tbsp. Sambar powder, 1/4 tsp turmeric powder, 1 tsp chili powder, 2 pinch hing and Salt to Taste. Mix well. Taste for salt and adjust accordingly.
10. Let the gravy simmer for 10 minutes. Stir occasionally
11. In meanwhile, lets prepare rice flour slurry.
12. Make a paste of 1 tbsp rice flour and 4 tbsp water.
13. Add this paste to the gravy. Mix well and let it simmer.
14. After 5 minutes, turn off flame. Vendakkai Vatha Kozhambu is ready!
15. My mother’s trick is to add 1-2 tsp sesame oil now. It will give a nice flavor and shine for the kozhambu.

Recipe Notes