Vendya kuzhambu in kachatti. I made vatha kuzhambu in kachatti. I seasoned it: By applying a paste of turmeric powder and salt in it and keeping it out in the sun for five days. Then from the sixth day by filling it with water drained after washing rice for seven days After this I filled hot kanji water ( water after draining steamed rice made in an open vessel) for three days. Remember to always fill the vessel with liquid before putting it on the lighted stove. Keep the flame medium to low. The kachatti is heavy. And it stays hot for a long time. Remove the vessel carefully from the stove with the help of a washcloth. And place it on a heavy plate or dish or heat bearing plate. But i found it difficult to maintain it. You need to season it in between uses too as the aroma of the food once cooked does not leave the pot even after washing it in hot water many times. So i gave it away. I bought this chatti fron amazon.in. it is sold by Zishta. Now for the recipe of vendya kuzhambu: Ingredients Juice extracted from one big lemon ball size tamarind . Salt to taste Sesame seed oil 4 tbsp for temperong and 2 tbsp for pouring in the end . 150 to 200 grams vegetables chopped (Okra or eggplant or red pumpkin and half a drumstick) Jaggery as per taste Spices for tempering 1/2 tsp mustard seeds 1/2 tsp fenugreek seeds 4 red chillies broken 1tsp chana dal Asafoetida powder One sprig curry leaves Spices to be roasted and powdered Urad dal 2 tbsp Chana dal 2 tsp 1tsp coriander seeds About 4 to 5 red chillies(i use less spicy like kashmiri or byadgi) Curry leaves washed and dried about 2 tbsp 1/2 tsp fenugreek seeds Method: Pour the tamarind juice about 5 to 6 cups (after diluting with water) in the kachatti. Add turmeric powder and salt and light the flame. Keep it on low heat. Simultaneously heat oil in a pan. Add the spices given under tempering. Add chopped vegetables. saute for about a minute. Pour this mixture to the tamarind water in the kachatti. Mix well. Let the entire mixture cook on a slow flame. Keep stirring intermittently. Add water if necessary taking into account, the consistency you want . Whenit comes to a boil add jaggery and the roasted spices. Let it simmer for about three minutes. Check if salt is needed. Switch off flame.
