Tamil Nadu Recipes
 
Vendhya (Methi) Kozambhu  
   
Serves 4

Ingredients
Thuvar dhall 2 t.spoon Curry leaves a few

Methi 1/2 t.spoon

 Channa dhall 2 t.spoon
Red chilles 4

Mustard 1/2 t.spoon

Turmeric 1/4 t.spoon

Hing a small pinch

Tamrarind paste 1 t.spoon

 Sambhar powder 1/2 t.spoon
Salt 1 t.spoon (or to taste)

Seseame oil 5 t.spoons


Vegetables
Okra/Eggplant/Onions washed and diced

Method
Heat some seseame oil in a pan, splutter mustard, then add thuvar dhall, channa dhall, methi, red chilles, hing, curry leaves, and vegetables and fry this for a few minutes. Now add turmeric, salt, and sambhar powder to this. Saute for a few minutes, then add 2-4 cups of tamarind water, and bring this to a boil.

NUTRIENT COMPOSITION PER SERVING

MACRONUTRIENTS MICRONUTRIENTS
Energy (Kcal) 88 Carotene ( μg) 15.98
Protein (g) 1.74 Vitamin C  (mg) 2.6
Carbohydrate (g) 5.62 Mg  (mg) 13
Fat (g) 6.47 Na  (mg) 3.9
Fibre (g) 0.4 K  (mg) 87.4
Minerals (g) 0.33 Mn  (mg) 0.09
Calcium  (mg) 18.97 Zn  (mg) 0.18
Phosphorus  (mg) 32.4 Cr  (mg) 0.002
Iron  (mg) 0.42    

Modification
Reduce the amount of oil used for preparation

Ingredients
Thuvar dhall 2 t.spoon Curry leaves a few

Methi 1/2 t.spoon

Channa dhall 2 t.spoon

Red chilles 4

Mustard 1/2 t.spoon

Turmeric 1/4 t.spoon

Hing a small pinch

Tamrarind paste 1 t.spoon

 Sambhar powder 1/2 t.spoon
Salt 1 t.spoon (or to taste)

Seseame oil 5 t.spoons


Vegetables
Okra/Eggplant/Onions washed and diced

NUTRIENT COMPOSITION PER SERVING
MACRONUTRIENTS
Energy (Kcal) 65
Protein (g) 1.74
Carbohydrate (g) 0.62
Fat (g) 3.97
Fibre (g) 0.4
Minerals (g) 0.33