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    The kozhambu gets its viscous consistency from tamarind extract and jaggery by: vidyabalachander Views[183] Orange peel kozhambu by: vidyabalachander Views[201] The kozhambu gets its viscous consistency from tamarind extract and jaggery by: vidyabalachander Views[168] The kozhambu is typically served with rice or chapatis by: vidyabalachander Views[187] Orange peel kozhambu and rice by: vidyabalachander Views[176]
     

    Passport & Plate - Orange peel kozhambu

    Friday, 14 Mar 2014 | Photo Gallery | Scholarship Entry

    Ingredients orange 1, peeled (any loose-jacketed variety will do) tamarind 1 lemon-sized ball sesame oil 2 tbsp mustard seeds 2 tsp green chillies 3-4 small, diced finely salt to taste asafoetida 1/2 tsp turmeric power 1 tsp jaggery 20g wheat flour ... Read more >
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    Tags: Passport & Plate: ITALY 2014

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