I remember having this kozhambu often as a child. Amma would always make this as we all loved it in our household. It is like vathal kozhambu with garbanzo and bits of coconut. They often make this kozhambu either using senai kazhangu/elephant foot yam or eggplant. I enjoy having dishes prepared with senai and since I found frozen senai at the local Indian store, I was elated and have already made it twice. The last time I made it I documented it and decided to share it on the blog.
Measuring Cups and Spoons
Garbanzo Beans - 1 cup cooked
Coconut - 1/4 cup cut into small thin bits
Senaikazhangu - 1 packet Frozen
Sambar Powder - 2 tsp
Tamarind - 1/2 a lime size
Curry Leaves - a few
Gingily Oil -1 tbsp
Mustard Seeds - 1 tsp
Fenugreek Seeds - 1/2 tsp
Asafoetida - a small bit
Water - 4 cups
Jaggery - a pinch
1. Take some warm water in a bowl and add the tamarind to it. Prepare the tamarind juice and set it aside.
2. Cut open a coconut and thinly slice the coconut into bits and set aside.
3. Heat the wok with some oil, add asafetida, mustard seeds, fenugreek seeds, dry red chillies. Allow the mustard seeds to pop. Add curry leaves, frozen senai and mix well on high heat.
4. Add the sambar powder, and mix for a few seconds. Add tamarind water and salt. Bring this liquid to a boil. Add the garbanzo beans, coconut pieces and allow it to reduce. Serve it with hot rice and a side vegetable.
5. Incase you have to make a larger quantity, after the liquid reduces a little, take a few tsps of rice flour, mix with a few tbsps of water and pour it into the kozhambu. Allow to cook and you will see that the liquid will start to thicken.