Showing posts with label Kuzhambu Varieties. Show all posts
Showing posts with label Kuzhambu Varieties. Show all posts

Friday, December 28, 2012

Ennai Vazhakkai Kuzhambu / Malli Vazhakkai Kuzhambu / எண்ணெய் வாழைக்காய் குழம்பு / மல்லி வாழைக்காய் குழம்பு

Ennai Vazhakkai Kuzhambu or Malli Vazhakkai Kuzhambu is a very unique and delicious Kuzhambu. This is my MIL's Signature Dish. 

Ingredients :

1. Raw Banana / Plantain - 1 (Peeled & Cut in to Rectangular Pieces of 2" length)
2. Tamarind Juice - Squeezed from a Lemon Sized Tamarind Ball
3. Turmeric Powder - 1/4 tsp
4. Asafoetida - A Pinch
5. Gingelly Oil - 1.5 tbs
6. Salt - Needed Qty
7. Jaggery - 1/2 tsp (Powdered)

For Spice Powder :

1. Coriander Seeds - 4 tsp
2. Thoor Dhal - 1 tsp
3. Urad Dhal - 1 tsp
4. Sesame - 1.5 tsp (Black & White Together)
5. Red Chillies - 3 or Adjust to Your Taste
6. Coconut - 4 tsp (Grated)
7. Gingelly Oil - 2 tsp

Heat oil. Throw all the ingredients one by one. Roast them all together in a low flame until dhal and coconut gratings turn golden brown.

To Temper :

1. Gingelly Oil - 2 tsp
2. Mustard - 1 tsp
3. Curry Leaves - A Sprig

Heat oil. Splutter mustard. Throw curry leaves. Switch off the stove. 



Procedure :

1. In a pan, heat oil. Add plantain pieces. Medium the flame. Fry well, till the plantain turns crisp.

2. Now, add turmeric powder, asafoetida, salt and tamarind juice. Turn the flame to high. Let the contents boil well.

3. Add the spice powder and jaggery. Stir once.

4. Allow the contents to thicken in medium flame.

5. Pour the tempering. Mix once. Switch off the stove. 

6. Serve hot with rice.

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Wednesday, August 22, 2012

Kathirikai Rasavangi

Rasavangi is a traditional dish. This is usually prepared either with Kathirikai (Brinjal) or Poosanikai (Ash Gourd). Though, the basic ingredients for Rasavangi, Pitlai and Arachuvitta Sambar are the same, there is always difference in taste. This is because of addition of few extra ingredients and method of cooking.

In Kathirikai Rasavangi, we always add soaked Channa Dhal (Kadala Paruppu). This gives a unique taste. But in Pitlai, Channa Dhal is cooked along with Thoor Dhal. Check my version of Pavarkaai Pitlai here. In Arachuvitta Sambar, Channa Dhal is used only in spice powder. Check my version of Arachuvitta Sambar or Idly Sambar here



 Ingredients:

1. Thoor Dhal - 1/2 Cup (Cooked & Mashed)
2. Channa Dhal / Kadala Paruppu - 1/4 Cup (Soaked for an hour)
3. Brinjal / Egg Plant  - 8 Small Sized (Slit Vertically)
4. Tamarind Juice - Extraced from a Gooseberry Sized Ball
5. Turmeric Powder - 1/4 tsp 
6. Jaggery - 1 tsp (Grated)
7. Salt - Needed Qty
8. Oil - 1/2 tbs
9. Water - 1.5 Cup



For Spice Powder :

1. Red Chilly - 2 or Adjust to your taste
2. Coriander Seeds - 1 tsp (Heaped)
3. Urad Dhal - 1 tsp
4. Channa Dhal - 1/2 tsp
5. Asafoetida - 1/4 tsp
6. Coconut - 1 tsp
7. Curry Leaves - A Few
8. Sesame Seeds - 1/2 tsp
9. Oil - 1 tsp

Roast all the above ingredients with a tsp of oil and grind to a fine powder.


For Seasoning :

1. Oil - 2 tsp
2. Mustard - 1/2 tsp
3. Urad Dhal - 1/2 tsp
4. Curry Leaves - A Few

Heat oil in a pan. Splutter mustard. Add urad dhal and fry till golden brown. Finally add curry leaves. Switch off the stove.

Procedure :

1. Take oil in a pan. Add brinjal. Fry for few seconds.

2. Now, add tamarind juice, turmeric powder, salt, jaggery, channa dhal and water. Allow to boil.

3. When the brinjal is cooked, add thoor dhal and spice powder.

5. Let the contents boil. Switch off the stove when the contents are thick enough. (The consistency has to be neither too thick nor too runny)

6. Finally, pour the seasoning over the cooked contents.

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Tuesday, May 22, 2012

Kondakadalai Thengapaal Kuzhambu / Chickpeas in Coconut Milk Gravy

This is a variation to usual way of making Kara kuzhambu. The coconut milk gives a wonderful flavour and totally a new taste. 

Ingredients :

1. Kondakadalai/Chickpeas - 1 Cup (Soaked overnight and cooked)
2. Red chilly powder - 1 tsp
3. Sambar Powder - 1.5 tsp
4. Onion - 1/2 Cup (Finely Chopped)  
5. Tamarind - Gooseberry sized ball
6. Fenugreek seeds - 1/4 tsp
7. Curry leaves - A few
8. Oil - 1 tbs
9. Thick coconut milk - 1/2 Cup
10. Salt - Needed Quantity
11. Seasoning Vadam or Vengaya Vadagam - 1 tsp




Procedure :

1. Soak tamarind in a cup of hot water for 30 minutes. Extract juice and Keep aside.

2. Heat oil in a pan and add fenugreek seeds. Fry for a second and then add onion and curry leaves.

3. Saute well till onion turns golden brown.

4. Add cooked chickpeas, salt, red chilly powder and sambar powder. Mix the contents well.

5. Add tamarind juice. Allow the contents to boil well.

6. Medium the stove and allow the contents to thick.

7. Switch off the stove. Stir in the coconut milk.

8. Season with vengaya vadagam (Seasoning Vadam) or with mustard alone.

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Sunday, October 10, 2010

Pavarkaai Pitlai (Bitter gourd in spicy gravy)


Pavarkaai pitlai is a traditional dish and I used to make this often at home. This is a healthy dish with bitter melon and less oil. I know most of you would not cook pavarkaai (bitter gourd/bitter melon) because of it's taste. But this vegetable has lot of nutrients and it is considered to have high medicinal value. If you regularly consume bitter melon, you are sure to be away from lot of diseases. My mom used to cook lot of dishes with this vegetable. She also taught me how to reduce the bitterness in the bitter melon. If you really follow her steps, I'm sure you'l start to love bitter melon as much as I do. I have given the step-by-step procedure and hope you'l all start to cook bitter gourd and utilize it's health benefits.




 Ingredients :

1. Bitter Gourd (Pavarkaai) - 2
2. Thoor Dhal - 1/4 Cup
3. Channa Dhal - 1/4 Cup
4. Turmeric Powder - 1/4 tsp
5. Tamarind - juice from a gooseberry sized ball
6. Sambar Powder - 1 tsp
7. Curry Leaf - A few
8. Salt - Needed qty
9. Mustard - 1 tsp
10. Oil - 2 tsp





For dry grind :

1. Urad dhal - 1 tsp
2. Channa dhal - 1/2 tsp
3. Red Chilly - 2 or adjust to your taste
4. Coconut - 1 tsp
5. Coriander seeds - 1 tsp (I used coriander powder)

Dry roast all the above ingredients till brown and powder using small mixer jar. Keep aside.





Procedure :

1. Wash the bitter gourds and cut them in to small pieces. Remove seeds.








2. Transfer the cut pieces to a vessel. Add little water, half the quantity of tamarind juice, turmeric powder and little salt. (You can very well see in the picture that the water and tamarind juice just covers the vegetable) Let the bitter gourd cook till the water evaporates. (This is how my mom removes bitterness from the bitter gourd)








4. Meanwhile, cook both the dhals together. Mash and keep aside.





5. In a pan, add oil. Splutter mustard. Then add bitter gourd and curry leaves. Fry for a minute.





6. Add the remaining tamarind juice, salt and sambar powder. Cover the pan with lid and let the contents boil for 10 minutes or the raw smell of the sambar powder is gone.








7. Now, add the cooked and mash dhal. Allow the contents to boil for another few minutes.





8. Finally, add the dry ground spice powder. Mix thoroughly. If you wish, you can add a little jaggery to enhance the taste.





9. Switch of the stove when the contents get thickened.





10. Enjoy with hot rice.





Serves : 2

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Thursday, September 16, 2010

Ennai Kathirikai Kuzhambu / Brinjals in Spicy & Tangy Curry with Step-by-step Pictures :


Last weekend, when I saw these fresh, small brinjals in the Indian grocery I couldn't resist myself from buying. I prepared this spicy and tangy ennai kathirikai kuzhambu for the weekend lunch. It tasted great.

Ingredients :

1. Brinjal - 6 (Small and fresh)
2. Onion - 1/2 Cup (Finely Chopped)
3. Tomato - 1 (Medium sized, finely chopped)
4. Curry Leaf - A few
5. Tamarind - Lemon sized
6. Coconut - 1/4 Cup (Grated and ground to a paste)
7. Red Chilly Powder - 1 tsp (Heaped)or adjust to your taste.
8. Turmeric Powder - 1/2 tsp
9. Fenugreek Seeds - 10
10. Asafoetida - 1/4 tsp
11. Mustard - 1 tsp
12. Salt - Needed Qty
13. Oil - 2 tbs (I use Gingelly oil)





For dry grinding,

1. Urad Dhal - 1.5 tsp
2. Thoor Dhal - 1/2 tsp
3. Cumin Seeds - 1/2 tsp
4. Coriander Seeds - 1 tsp
5. Red Chilly - 2

Dry roast and powder the above ingredients.

Procedure :

1. Extract juice from lemon sized ball and Keep aside.
2. Now, select small and fresh brinjals.





3. Remove the top of the brinjals. Make a cut in the brinjals in the centre.
4. Stuff the dry powder inside the brinjals.





5. Now, in a kadai add 1 tbs of oil. Place the dry masala stuffed brinjals.





6. Cook on medium heat till the brinjal colour changes.






7. Now, gently remove the brinjals from the kadai. Keep aside.





8. In the same pan, add the remaining oil. Splutter mustard. Add asafoetida and fenugreek seeds. Fry for a minute. Then, saute onion, tomato and curry leaves.





9. After few minutes, add turmeric powder and red chilly powder. Mix them well. Add tamarind juice and salt.Allow the contents to boil for 5 minutes.





10. Now, gently drop the stuffed oil fried brinjal.





11. Allow the contents to boil well and when the contents starts to thicken, add the ground coconut and medium the stove.





12. When oil starts to leave the sides of the contents, switch off the stove and transfer to a bowl.





13. Serve hot with rice.




Note :
A little jaggery can also be added to enhance the taste.


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Friday, July 2, 2010

Beet Stalks Dhal and an Update


Friends, this is my last entry to my event "Best Out of waste". I'l be on break for next three days. I'l acknowledge all your entries on Tuesday (6th July). Rush your entries as there are only 4 more days left. Thanks to all who have sent in their entries so far.

Beet stalks dhal tasted yummy with rice and papad. The stalks are bit bitter in nature still the bitter taste was not much prominent in the dhal.




Ingredients :

1. Beet Stalk - 1 Cup (Chopped)
2. Moong Dhal - 1/2 Cup (Cooked)
3. Sambar Powder - 1.5 tsp
4. Coconut - 1 tbs (Grated)
5. Mustard - 1 tsp
6. Urad Dhal - 1 tsp
7. Oil - 2 tsp
8. Curry Leaves - Few



Procedure :

1. In a pan, add oil. Heat it. Pop mustard and then add urad dhal and curry leaves.
2. Then add the chopped beet stalk. Saute for few minutes.
3. Add a cup of water, sambar powder and salt.
4. Close the pan with lid and allow the contents to boil till the stalk pieces get cooked.
5. Add cooked moong dhal. Mix well.
6. Allow the contents to boil till it comes to thick consistency.
7. Finally add grated coconut.
8. Serve hot with Chapathi or rice.

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Saturday, May 29, 2010

Poricha Kuzhambu (With Toor Dhal)

Poricha kuzhambu is a one of our favourite dishes. We prepare this in two different ways. I have already posted the Moong Dhal version here. This is Toor Dhal version. This poricha kuzhambu is a must for any festival. We have to offer this to God along with other food item. This kuzhambu is made without any garlic or onion.


Ingredients :

1. Thoor Dhal - 3/4 Cup
2. Turmeric Powder - 1/4 tsp
3. Drum stick - 2 (Cut in to pieces)
4. Coconut - 4 tsp (Ground to paste)
5. Salt - Needed Qty
6. Water - 2.5 Cups

For Spice paste,

1. Pepper - 1/2 tsp
2. Red Chilly - 2 or adjust to your taste
3. Cumin Seeds - 1 tsp
4. Coriander Seeds - 1 tsp

Take a little oil in a pan and roast all the above ingredients. Add water and grind to a fine paste and keep aside.

For Seasoning,

1. Mustard - 1 tsp
2. Urad Dhal - 1 tsp
3. Curry Leaf - A Few
4. Oil - 2 tsp

Heat oil in a pan. Splutter mustard. Add urad dhal and curry leaf. Fry for few minutes and keep aside.






Procedure :

1. Cook thoor dhal with turmeric powder till soft. Mash and keep aside.
2. In a pan take water. Add cut drumstick,salt and ground spice paste.
3. Allow the contents to boil till drumstick is cooked well.
4. Then, add cooked dhal and curry leaf. Mix well. Medium the flame.
5. Once the kuzhambu attains thick consistency, add coconut paste.
6. Before you switch off the stove, add seasoning.
7. Serve hot with rice.

Note : 
You can season with vengaya vadagam or seasoning vadam to increase the flavour. We don't usually add this seasoning vadam if we prepare this on fasting days or on any festival days like Pongal and Saraswathi Pooja. We usually add Brinjal or Snake gourd while we offer this kuzhambu to God on Festival days.

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Monday, May 3, 2010

Mambazha Kuzhambu / Mango Gravy


I learnt this kuzhambu from my mom. She loves mango. So, she would always try to make as many dishes as possible with mango. This tastes really yummy. This is a great recipe for Mango lovers like me and my mom.

Ingredients :

1. Mango - 1 ( Not fully ripe, should be firm too)
2. Onion - 1/2 Cup (Finely Chopped)
3. Tamarind Juice - 1 Cup (should be thick)
4. Water - 1.5 Cup
5. Sambar Powder - 1.5 tsp
6. Red Chilly Powder - 1 tsp or adjust to your taste
7. Jaggery - 1 inch piece
10. Salt - Needed qty
11. Oil - 1 tbs
12. Curry Leaf - Little qty

For Seasoning,

Vengaya Vadagam (seasoning Vadam) / Mustard & Urad dhal



Procedure :

1. In a pan, add oil. Now, add the onion & curry leaves. Fry well.
2. Add Tamarind juice, water, Sambar powder, Chilli powder and salt.
3. Mix well. Allow it to boil for 5 minutes in medium heat.
4. Now, add the cut mango pieces.
5. When the contents start to thicken, add the jaggery piece. Medium the stove.
6. When you see the oil getting separated from the kuzhambu, fry vengaya vadagam and add to it. If you don't have the seasoning vadam, add mustard and urad dhal each 1 tsp fried in oil.
7. Serve hot with rice.

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Saturday, March 6, 2010

Apple Mor Kuzhambu / Apple Buttermilk Gravy


I know most of you would be definitely surprised to see apple in Mor Kuzhambu but it tasted so good. The kuzhambu tasted bit sweet but the usual flavour and the taste is maintained. Try this and I know for sure you all would love it.



Ingredients :

1. Apple - 1 (Cut in to pieces)
2. ButterMilk - 2 Cups
3. Channa Dhal - 2 tsp
4. Thoor Dhal - 2 tsp
5. Coconut - 2 tsp
6. Green Chilly - 2
7. Red Chilly - 2
8. Ginger - 1 Inch piece
9. Asafoetida - 1 tsp
10. Cumin - 2 tsp
11. Coriander Seeds - 2 tsp
12. Turmeric powder - 1 tsp
13. Mustard - 1 tsp
14. Oil - 5 tsp
15. Salt - Needed qty
16. Curry Leaf - Small qty

Procedure :

1. Add turmeric powder and salt to butter milk. Keep aside.

2. In a pan add, 3 tsp of oil and add asafoetida, thoor dhal, channa dhal, cumin, coriander, red chillies, green chillies, ginger and coconut.

3. Fry well and now transfer to mixie container. Add little water and allow the contents to be soaked. Keep it as such for atleast 30 minutes.

4. Meanwhile, add 1 tsp of oil to the pan and then add apple pieces. Fry for few minutes. Now, add water and cook the apple. Once cooked, keep aside.

5. Now, grind the soaked contents to a fine paste.

6. Mix this paste to the butter milk.

7. Add the cooked apple.

8. Now, in a pan heat oil. Pop mustard and then add curry leaf.

9. Add the buttermilk to the pan and allow it to boil. (Don't over boil. Guess, just few minutes is enough)

10. Serve hot with Rice.


This participates in "Think Beyond the Usual - Soup, Curry and Chutney with Fruits" event hosted by me.
Who tried this recipe?
1. Priya Satheesh
2. Sharanya
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Thursday, December 24, 2009

Paruppu Urundai Kuzhambu/Lentil Balls in Tamarind Sauce



Ingredients Needed for Paruppu Urundai:

1. Thoor Dhal - 1 Cup (soak for 1/2 hr)
2. Onion - 1/2 Cup (Chopped)
3. Garlic - 10 Cloves (Chopped)
4. Coconut - 1/4 Cup (Chopped pieces)
5. Red Chilly - 3
6. Asafoetida - 1/2 tsp
7. Curry Leaf - A few
8. Salt - 1/4 tsp

Procedure to prepare Urundai:

1. Grind thoor dhal (without water) with red chilly and salt.
2. To the ground thoor dhal, add the chopped onion, garlic, coconut and curry leaf.
3. Mix well and make the balls (Urundais) out of the ground dhal.
4. Steam cook them in oil greased idly plates.
5. Keep aside once the cooking is done.

Ingredients Needed for Kuzhambu:

1. Tamarind - Lemon sized (Soak for 30 min and extract juice)
2. Sambar Thool - 3 tbs
3. Onion - 1/4 Cup (Chopped)
4. Coconut - 3 tsp (grated)
5. Poppy Seeds - 2 tsp (soaked for 20 min)
6. Salt - Needed qty
7. Urad dhal - 1 tsp
8. Mustard - 1 tsp
9. Oil - 2 tbs
10. Curry leaf - Small qty

Procedure to prepare Kuzhambu:

1. Heat oil in a pan, pop mustard and then add urad dhal.

2. Then add onion and fry till golden brown.

3. Add the extracted tamarind juice.

4. Add salt and keep the flame in medium for 15 minutes.

5. Close the pan with lid.

6. Now, grind the poppy seeds and coconut in a mixer to paste.

7. Add this to the contents in the pan.

8. When the contents are getting thickened add the lentil balls.

9. Garnish with curry leaf.
10. Serve hot over cooked rice.

Note: You can also fry and add venkaya vadagam (seasoning vadam). This gives good flavour to the kuzhambu.

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