Spicerack Kozhambu

There are some dishes that are traditional to a household. One of those is this Anjanapotti Kozhambu (Spice rack Kozhambu). It uses almost everything from an Indian spice rack. A very flavorful item I am sure everyone will love.

Anjanapotti kozhambu

You need

Diced White pumpkin, Brinjal, Capsicum - each 1/4 cup

Pearl Onions - 4

Mustard - 1 teaspoon

Methi seeds - 1/2 teaspoon

Asofoetida - 1 teaspoon

Turmeric - 1/2 teaspoon

Tamarind paste - 1/2 teaspoon

Corainder seeds - 2 teaspoons

Cumin seeds - 2 teaspoons

Red chilly - 1

Peppercorns - 7-8

Grated Coconut - 1/4 cup

Oil

Salt

Curry leaves
Other vegetables that can be used include chow chow, okra, snakegourd.

Method

• To a deep vessel add oil and splutter mustard seeds, add methi seeds, curry leaves followed by vegetables and boil them in water.
• In a separate pan add oil, mustard seeds, corainder seeds, cumin seeds, peppercorns, red chilly and coconut and fry them until light brown.
• Grind the above into a paste and keep aside.
• When the vegetables are half done, add the tamarind paste and the coconut paste, required salt and mix.
• Allow to cook for 5-8 minutes until the smell of paste goes away.
• Garnish with coriander leaves and serve hot with steamed rice.