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Posted: Sat Feb 07, 2004 9:51 pm Post subject: SAMBAR VADAKAM |
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Tuar dal 100 gms
Urad dal 100 gms
Chanadal (kadalai paruppu) 50-60 gms
Red chillies 10-12
Asafoetida a small piece
Salt 2-3 tea spoons
White pumpkin 1 long piece
Curry leaves
Soak the dalls for 1-2 hours.Grind them with chillies, salt and asafoetida into a coarse batter. Dice the pumpkin into very small pieces. Squeeze the water and mix with the batter. Also mix the curry leaves. Make into small vadakams.
Note:
Soak 15 gms of coriander seeds and 1 tea spoon of fenugreek in the night and grind them along with the dals in the morning. This will give additional taste and aroma.
Variation I
Instead of pumpkin you can use onions. Chinna vengayam will be good.
You can add (a few twigs) chopped coriander leaves. This is optional.
Variation II
Some people use dry karamani (thattai paruppu in Tamil) in place of Tuar dal.
I have tried both th vadakams 2 years ago. I used them in pulik kuzambu and they tasted very good. I kept the bulk in the freezer. So no problem of any oily smell like that.
I tried with onions and coriander seeds and fenugreek. They do give additional taste and aroma to the kuzambu .
Chettiars also make kuzambu vadakam. When I was in India, one of my neighbouring maami gave me a recipe for onion vadakam |
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corokdz Guest
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Posted: Sun Apr 01, 2007 7:45 am Post subject: fscbo |
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| Hello cool site, thanks !!! 1175376417 |
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onmbyw Guest
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Posted: Mon Apr 02, 2007 1:05 am Post subject: tdpgffw |
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| Hello cool site, thanks !!! 1175438823 |
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