Vetta Kozhambu

Maamis might tell you that Aviyal or Chenai Erisheri are among the most complicated dishes to get right. That may be so. But VK ranks right up there among the top four or five.In theory its simple enough. This, in a nutshell, is what you need to do.

Take some water and put tomatoes and curry leaves into it.
Add sambar powder, puLi, and salt.Boil the hell out of it.
Once it's achieved the right PH and what scientists call the VK consistency, switch off the stove. Add coriander leaves.
Add mustard and whatchamacallit to hot oil and let the fireworks begin.
Add the mixture to VK for some more fireworks.
Add perungayam.
U're good to go.

To the untrained eye, this recipe looks innocuous enough. But the battle hardened professional would have spotted the flaw right away.How much water to add? That's the 64 million dollar question. I'm still guessing....

Oh, and yes, keep some hajmola tablets handy just in case.