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Mar 28, 2011

Dhal Vadam(Kozhambu Vadam)

In our house we buy big mathan and elavan from chanthai(Market). After making kozhambu the skin and inside part(with seeds) of mathan,  we use for this vathal.Matyhan's kudal, skin and chana dhal, urad dhal, red chili ,salt and perungayam.soak them for 3 hours and grind coarsely.Make small  dough spread in a paper and dry in the sun.In our native place(Kerala) we keep this vadam for monsoon season. You can fry this and eat with thair sadam. Fry and add to the keerai masiyal. It is very tasty. Finally you can add in sambar (if you have no vegetables) and vathal kozhambu.

Urad Dhal, Turdhal,red chili asafoetida and mathan (Pumpkin) skin and seed part


Ingredients

  • Mathan's skin and inside parts...............2cups
  • Chana dhal............................................1/4 cup
  • Urad Dhal.............................................1/4 cup
  • Asafoetida(Perungayam).......................1tsp
  • Red Chilies............................................6
  • Salt to taste 
Method

Cu the skin and inside parts of mathan into small pieces. Add chana dhal and urad dhal mix well and sprinkle water and cover it for 4 hours.
Dhal vathal is with lentils and skin and pulp of pumpkin
Vathal
  • Grind them with salt. asafoetida and chili coarsely.
  • Keep small portions of the dough  in plastic sheet to dry in the sun. 
  • Dry it for at least two days to dry completely.
  • Whenever you need, fry them.
  • This is very tasty with thair sadam.
  • Fry and add in keera masiyal., and vathal kozhambu sambar.

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