Vatha Koyambi

When the announcement about Rakhee Sawant's Swayamvaram is flashed on TV there is a hysterical reaction- When is it? Where will it be held? In a Maharaja's palace, or in a 7 star hotel ,what do you think she will wear? after some debate about whether she will wear a saree, or a lahenga, etc, there is a lull in the talk.
This is exactly the same reaction that takes place when I announce that , maybe this week-end we shall haveVatha Koyambi and Paripi Thoghail for lunch there is a frenzied discussion about cancelling of some programmes to be at home for lunch, or a discussion about inviting some friend who has been persistently reminding us not to forget them when I next make Vatha Koyambi !...
After all the details are sorted out, there is calm all around. Every thing has been settled.

Actually it is very, very simple to make. I dont know why I dont make it more often.

Soak in water about 50 or 60 grams tamarind (imli) , take out pulp and keep aside.
In a kadai put in 4 or 5 tablespoons of til oil (sesame oil). When hot add 1 teaspoon mustard seeds, 1 teaspoon methi seeds, 1 tablespoon toor dal and 3 red chillies.
( keep peeled and ready, small Madras sambhar onions. a quarter kilo will do.)
When the spices in the oil stop spluttering, add the onions and stir occasionally so they don't burn. When there is fragrance of onions and methi frying, pour the tamarind pulp into the kadai, Add 4 teaspoons sambhar powder, 1/2 teaspoon haldi, 1 teaspoon hing, salt as needed, 1 lump jaggery, 2 sprigs kadi patha.
Let boil merrily. After 5 minutes, add 3 or 4 raw urad dall papads , torn into pieces- not fried-
and sufficient water , say 4 to 6 cups Now let it boil peacefully for 20 minutes.
Next take two teaspoons of wheat flour, mix it in one cup of water and add to Koyambi.
Stir well. Sim for 5 minutes. Then take off the gas.

Everyone has some sambhar powder in the house, but I use MTR sambar powder.

The raw not fried urad dal papads are optional. You may or may not add the papads.

This Koyambi is to be eaten with rice , Paripi Thoghail and fryums

The method for paripi thoghail is in my next post.

Enjoy eating.