On Tue, May 19, 2015 at 11:17 AM Suresh Ramasubramanian <[email protected]> wrote:
> Vatha kozhambu, especially the thickened to almost paste like consistency > variant, has an almost indefinite shelf life - not that it lasts very long, > you wouldn’t forget to use it up. > The vatha kuzhambu is pretty much concentrated preserving agents in a pot. One should call it the embalming fluid of the Tamil culinary world. It is as if someone took various methods of food preservation (salting, spicing, pickling, drying, etc.) and decided to make something edible (and delicious) out of it. Thaths
