Vathakozhambu - Karam Pulusu

12 – 15 Ladies Finger – Bendakaye
2 – 3 Brinjal – Vankaye
3 - 4 Drumstick pieces
2 Onions
2 Tomatoes
3 Green Chilies
Few Curry Leaves
Tamarind Juice
½ tsp Jaggery
3 tsp Vathakozhumbu Powder
¼ tsp Red Chili Powder
Coriander

Soak tamarind in hot water and make juice adding less water.

Chop onions and tomato into small pieces. Cut Ladies finger into 1” pieces and brinjal into small pieces.

Take 5 tsp of oil in a sauce pan and make tadka (poppu) with jeera, mustard seeds, and 1 tsp fenugreek seeds, hing and a red chili. Add chopped green chilies, curry leaves and fry till nice aroma of fenugreek seeds fill the room.

Add onions and fry till they are translucent. Then add cut ladies finger, brinjal, drumstick and fry for a few minutes. Then add tomatoes, cook for a few minutes.

In a bowl take tamarind juice and add 2 tsp rice flour, jaggery, vathakozhumbu powder, red chili powder, turmeric and mix well. Add to the vegetables in the sauce pan and bring to a boil. Add water as till a nice consistency is reached.

Cook for a few minutes, the liquid will start to thicken and oil will separate then remove from flame.

Garnish with coriander. Check for salt and adjust seasonings.

Serve it with hot white rice or as a side dish with any podi rice like kandi podi etc.

A Tamil friend introduced me to this dish. It is also called Kara kozhambu ( pulusu) . This dish specially tastes very well on the next day of preparation, as all the vegetables soak and absorb all the spices.

Vathakozhambu powder is available in Indian stores, where not available regular sambar powder can be substituted for it.