Morkuzhambu

You can make morkuzhambu with Lady's finger: Trim the edges and chop it lengthwise and fry it separately and add at last  ..If using white pumplin : peel skin and boil it and then add it at last, if making with Pakoda  Medhu Vadai or  Aama Vadai make it and the add it to kuzhambu

Ingredients needed :

• Okra - 6 or 7
• Vada 
• Curry leaves - 1 string
• Coriander leaves - little
• Thick Curd  - 2 cups
• Turmeric powder - 1/4 tsp.
• Salt
• Green chili - 1
• Mustard seeds - 1/2 tsp.
• Jeera - 1/4 tsp.
• Urid dhal - 1/2 tsp.
• Hing powder - little
• Oil - 2 tsp. (Coconut oil Preferred)

To grind : 

• Raw rice - little
• Grated Coconut  - 1/2
• Green chili - 2 or 3 
• Dhaniya / Coriander seeds - little
• Jeera 

Method : 

    

            Soak the given ingredients in "To grind" list for few mins and then drain excess water if any and then grind it to a coarse paste ..

In a bowl add thick sour curd + turmeric powder + Hing powder + grinded paste and mix it well ..Heat a kadai / pan add oil + Mustard seeds + urid dhal + jeera + curry leaves + lady's finger  or Cook white pumpkin and keep it aside ...in the same pan add mixed curd and in slow flame cook it for few mins. it will start to boil and will come rising up then switch off the flame ...don't stir it immediately allow it to cool ...then add the cooked lady's finger or white pumpkin or pakodas along with tempered ingredients + salt and mix it and garnish with coriander leaves ...and you can heat it just before serving ..

Karakuzhambu - Hotel style

              Saw this recipe here have already tried it lot of times ..you can make it with brinjal + onions and once with brinjal + onions + drumstick . Both ways taste Yummy. Goes excellent with rice and potato curry. If you get round brinjal the recipe will taste better and if using it you can just slit the brinjal into four cuts and add it as whole brinjal and make it ...I have used the long brinjal 

Ingredients needed : 

1. Brinjal - 5 or 6
2. Big Onion - 1
3. Turmeric powder - 1/4 tsp. 
4. Tamarind juice - 1 cup
5. Tomato - 1

To temper : 

1. Oil - Gingelly oil (preferred) 
2. Mustard seeds - 1/2 tsp.
3. Urid dhal - 1/2 tsp.
4. Methi seeds - 1/4 tsp.
5. Curry leaves - 1 string
6. Hing powder - little

To Grind : 

• Tomato - 1 
• Chana dhal - 2 tbsp. 
• Coriander seeds - 1 tbsp. 
• Jeera - 1/2 tsp.
• Grated coconut - 1 cup
• Small onion - 10 
• Sambhar powder 

Method: 

              Fry the ingredients given under "to grind" in one tsp. oil and allow it to cool well. Chop tomato roughly and take it in mixie and add sambhar powder to this add the fried ingredients and grind it into smooth paste ... if needed add little water and set aside. 

Chop brinjal and soak it in a bowl of water + little salt to avoid change in colour ..Peel the skin of onions and chop it lengthwise and chop tomatoes and keep it ready. Soak tamarind in bowl of water and extract juice . 

Heat a kadai add gingelly oil + mustard seeds + urid dhal + methi seeds + hing + big onions + salt + hing powder + turmeric powder  and cook it for few minutes to this add chopped tomatoes and then add chopped brinjal and cook it for few more minutes, if using drumstick add it at this stage to this add tamarind water and allow it to boil well then add the grounded paste + water and cook it till raw smell goes .

once done serve it hot with rice and potato curry.

Erriseri

Ingredients needed :

• Yam -1 cup
• Raw banana -1
• Tamarind extract - little
• Salt
• Oil - Coconut oil (preferred) 
• Mustard seeds
• Urid dhal
• Curry leaves
• Turmeric powder

To grind :

• Whole urad dhal
• Grated coconut
• Dried red chili
• Coriander seeds
• Jeera
• Whole black Pepper 

Dry roast ingredients given under "to grind" and grind it into smooth paste

Method : 

                         Clean , peel the skin and chop yam and raw banana into cubes and soak it in bowl of water in order to avoid change in colour. Heat a kadai + oil + mustard seeds + urid dhal + curry leaves + tamarind juice little + water+ add chopped yam +raw banana + turmeric powder and allow it cook well till almost done to this add the grinded paste and cook for few mins.

You can have it with rice or even can use it as side dish . 

7 kari kuzhambu / Mixed Vegetable Sambhar

This kuzhambu/Sambhar is made with combination of 5 or 7 winter vegetables along with Thiruvadirai kali on Thiruvadirai / Arudra darisanam . These are the vegetables used you can chose any vegetables as per your wish .

            Sweet potato, Plantain, Yam, Red Pumpkin, Broad beans/Avarakkai, Taro/Sepakizhangu, Mochai/Field beans . 

Ingredients needed : 

• Mixed Vegetables
• Cooked Toor dhal - 1 cup
• Tamarind juice 
• Salt 
• Oil
• Corainder leaves - to garnish
• Sambhar powder - Check the recp. below

To tempering : 

• Mustard seeds - 1/2 tsp.
• Urid dhal - 1/2 tsp.
• Methi seeds - 1/4 tsp.
• Curry leaves - 1 string
• Hing powder - 1/2 tsp.

To grind : 

• Dried red chili - 3 or 4 
• Dhaniya 
• Kadala paruppu 
• Whole Urad dhal
• Toor dhal 
• Turmeric powder
• Grated coconut

Dry fry all these ingredients under "To grind " and grind it by adding little water into a paste. 

Method:

           Clean and chop all the require vegetables and keep it ready . Soak Tamarind in water and extract juice and set aside . Pressure cook toor dhal . 

heat a kadai add oil + mustard seeds + urid dhal + methi seeds + curry leaves add vegetables + hing powder + salt and cook it for few minutes and then add the tamarind juice and allow it to boil well once done add the grinded paste and cook for few more minutes finally add the cooked dhal and cook till done . Switch off the flame and finally add coriander leaves . 

Goes well with kali . Check the recipe here

Thiruvadirai kali + Kuzhambu :

http://kaviskitchen.blogspot.co.uk/2010/01/350th-post-thiruvadirai-kali-gayathris.html

Coriander Rasam

Grind coriander seeds (2tbsp) + peppercorns ( 1/2 tbsp) + cumin seeds (1/2 tbsp) + garlic pods (3 nos) + dry red chilli (1) + curry leaves (2) + some water. 

In a pan, add oil. Once oil is hot temper mustard seeds + curry leaves + crushed garlic pods (2 nos) + hing and then add the ground mix. Add required salt and allow a full boil. Switch stove. Garnish with some coriander leaves and 2 tsps of ghee 

keerai masiyal

You can make this using Arai keerai / Mullai keerai . you can mix it with hot rice + ghee and enjoy . My mom uses the thayir mathu for keerai masiyal ...but my Mother -in-law grinds it in mixie ...here in Uk as I don't have mathu...so I have also grinded it in mixie ..both the ways I love it ...you can follow whichever method you want ...I have given the method as how I did it .

Ingredients needed : 

• Keerai  - 2 bunch
• Salt
• Hing powder
• Mustard seeds
• Urid dhal
• Jeera
• Dried red chilli 
• Oil

Method : 

Remove the root ends and wash the bunch well and roughly chop the keerai and heat a kadai and very little water and and the chopped keerai and allow it to boil well ...then drain excess water if any ...then take a blender and add the keerai and when it is cooled ...grind it well just for few secs. will do, then transfer it to the the bowl and add salt + hing powder ..now heat the kadai again and add a tsp. of oil and temper it with mustard seeds when it starts to splutter add urid dhal+ jeera+ dried red chilli and add it to the keerai and mix well and serve it ..

( I couldn't get dried red chilli for few days near my place ...there was no stock in any shop ...so had to use green chilli for tempering )

Vendaikaai puli/kara kulambu

Ingredients:

• Oil
• Onion - 1 large
• chilli pdr - 1 tsp
• turmeric pdr - 1/4 tsp
• Fenugreek seeds - 1/4 tsp
• garlic pods - 6 or 7 nos
• curry leaves
• Okra 
• Tomato - 1 large
• Coriander pdr - 1 tbsp
• salt
• Tamarind (soaked in water)
• Coconut - 1 inch
• Fennel seeds - 1 tbsp

Preparation: 

In oil, add half on a large onion, roughly cut and saute it well. Then simmer the flame and add a tsp of chilli pdr, turmeric pdr. Switch off the flame and move this to a plate. Once it cools, grind it to almost fine paste.

In the pan, add oil. Once hot, add fenugreek seed, curry leaves. Make sure you do not burn the seeds, cos they would give a bitter taste if burnt. Add finely chopped onions + garlic pods. Saute it to change color and then the Okra. When the okra is 3/4th cooked (the stickyness should have gone), add tomato slices. After the tomato mashes well and the okra is well cooked, add some turmeric pdr, salt, chilli pdr (1/2 tsp), coriander pdr (1 tbsp), already ground paste and let it cook till the spice smell leaves the curry.

After the oil separates from the kulambu, add the tamarind paste and cook closed for atleast 5 mins. Now, add the coconut and fennel ground paste (fine paste) to the curry and simmer the flame. Let it cook for 5 more mins and then switch off the flame.

Yummy okra puli/kara kulambu is ready to serve.

Veppam Poo Rasam

 Ingredients needed : 

• Tamarind 
• Salt
• Hing powder
• Coriander leaves 

To grind : Rasam Powder : 

• Toor dhal 
• Dhaniya
• Whole Pepper 
• Red chilli
• Jeera - 2 tsp
• Methi seeds - 1/4 tsp
• Curry leaves - little

for Seasoning : 

• Ghee
• Jeera
• curry leaves
• Dried neem flower

 

Method :  

Take all the recipes given in to grind list and dry roast them and grind it coarsely by adding little water and keep the paste aside ...

Soak tamarind in water for few mins. and  extract juice and keep it ready ..Heat a pan and add the tamarind juice + salt + hing powder + rasam powder paste  and mix it well and allow it to boil well till the raw smells goes ...take a small kadai / laddle  and add ghee + Jeera + dried neem flower + curry leaves and fry it for few secs. and add it to the rasam and enjoy it with hot rice ...

 

sending this to Shama's and Sara's event 

Masala Kuzhambu

Ingredients : 

• Onion - 2
• Potato - 2
• Brinjal - 3
• Tomato - 1 
• Red Pumpkin - little
• Tamarind -  little
• Salt
• Hing powder
• Turmeric powder
• Mustard seeds
• Urid dhal
• Methi seeds
• Oil 
• Curry leaves
• Corriander leaves

 to grind : 

• Grated coconut - 1/4 cup
• Dried red chilli - 3 or 4
• Jeera - 1/4 tsp.
• Dhaniya seeds - little
• Cloves - 2 
• Ginger - little

Method : 

Grind all the given ingredients by adding little water , to a fine paste ...Chop all the given vegetables ...Soak tamarind in water and extract the juice and set aside ... Heat kadai add 2 tsp of oil and once it is hot temper it with mustard seeds + urid dhal + methi seeds + curry leaves ...then add the chopped onions and fry for few mins to that add the tomatoes + pumpkin + brinjal + potatoes + salt + turmeric powder and sprinkle little water and  let it cook for few mins ...
to that add the tamarind juice and allow the vegetable to cook for few more mins... to that add the grinded paste and mix it and cook it for few more mins ..once done, switch off the flame and garnish with corriander leaves .

Goes excellent with Ven pongal 

Curry Leaves Kuzhambu - Type 2

Happy to join again the blogging marathon ...This time with 12 members as a group ...I am sure we will have more fun as we had last time ...and this time for sure I will continue it till end ...Again Srivalli , gave us some 7 diff. topics and I chose , 30 mins. meals ...Have asked for ideas from my facebook friends , and got lot of suggestions ...planning to try one by one ...A Big thanks to all my friends ... I got this recipe from Priya's blog.. It was delicious ...and enjoyed having it ....

Ingrdients :

• Small onion
• Garlic
• Tomato
• Tamarind juice
• Hing powder
• Salt 

for temperring :

• Mustard seeds
• Urid dhal
• Jeera 
• Gingely oil 

for grinding : 

• Curry leaves
• Dry red chillies
• Dhaniya 
• Methi seeds
• Coconut
• Toor dhal

Method :

As I am planning for 30 minutes meals ....before starting to make this kuzhambhu ...simultaneously keep rice in rice cooker and then start to prepare this ...and while cooking , fry papad / vadam in another stove .... (if u r really an expert in cooking go for making some dry curries ...)

In a kadai , dry roast all the ingredients given under to grind ...except curry leaves ...and allow it to cool and grind it along with curry leaves by adding little water into fine paste ...

now  add oil in the kadai and temper it with given ingredients and then add small onions + garlic and fry it well for few mins. then add tomato and cook it for few more mins...to the tamarind juice + salt + Hing powder and allow it to boil well then add the grinded paste + and cook it well till it gets into thick consistency .... once done switch off the flame and serve it hot with rice + ghee / gingely oil and papads or vadams ...

Do checkout the other fellow bloggers recipes , who are part of this marathon..

Champa, Divya, Gayathri Kumar, Monica, Padma Dharmaraj, PJ, Savitha, Smitha, Srivalli, Usha, Veena Aravind,

Gujarati Dal ~~ ICC

The recipe chosen for this month challenge in Indian cooking challenge by Srivalli is Gujarati dhal from the book , Sukham Ayu written by Prathibha and Jigyasa's . Thanks a lot to both of them to share the recp. with all of us ...

I am very late in posting this month challenge ...well , the reason is I couldn't get the required vegetables ....only s.day I got Yam and drumsticks ...I couldn't get dried dates ...so used the normal ones...rest all followed the same recp. and made this immediately, for s.day night dinner ...it was so easy to make and it tasted delicious ...we had it with hot rice and potato curry ...

 Ingredients needed : 

• Toor dhal - 1/2 cup
• Tamarind juice
• Dry dates - 4 pieces
• Jaggery little
• Yam 
• Drumsticks
• Groundnuts - handful
• Green chillies - 2
• Turmeric powder
• Dhaniya powder
• Jeera powder
• Garam masala
• Salt 

for tempering : 

• Ghee
• Mustard seeds
• Methi seeds
• Jeera 
• Dry red chillies
• Hing powder
• Curry leaves

Method :

Pressure cook toor dal till done and then mash it well and transfer it to the kadai to the cooked dhal add yam + drumsticks + tamarind juice + pitted dates + groundnuts + jaggery + green chillies and add more water and allow it to cook well to this dal add all the rest of ingredients : salt + dhaniya powder + cumin powder + garam masala and cook it well till the veggies get cooked in a seperate kadai add ghee and temper with the given ingredients and add it to the dhal ...and serve it hot with rice ...

Sambhar / Rasam / Dal -- Recipe index

Sambhar / Kulambu for tiffin :

• Hotel style sambhar
• Masala Kuzhambu  
• Tomato Kulambu 

Sambhar:

• Carrot beans Sambhar
• Radish Sambhar
• Arachuvita sambhar
• Mixed Vegetable Sambhar

• kollu sambhar

• Methi Sambhar
• Agathi keerai sambhar
• Ponangani Sambhar

Kuzhambhu:

Puli/Kara Kuzhambu:

• Vendaikaai Puli kulambu
• Poondu puli kulambu

• Kara Kulambu
• Kara Kuzhambu - Hotel style

• Poondu Milagu kulambu
• Poondu Kulambu

Moorkulambu:

• ArachuvittaMorkulambu
• Morkulambu (Using Onion)
• 5mins. Mango Morkuzhambu
• Mango moor kulambu
• Morkuzhambu 

• Vatha Kulambu
• Karamani Kathirikai Kulambu
• Brinjal Kulambu
• Paruppu urundai kulambu

• Chettinadu Curry leaves kulambu
• Inji kulambu
• Sukku Kulambu
• Sundakkai Vatha Kuzhambu
• Curry leaves Kuzhambu II

Rasam:

• Lemon Rasam
• Coriander Rasam
• Milagu jeera Rasam
• Paruppu Rasam
• 2 Min. Tomato Rasam
• Mysore Rasam
• Lemon Rasam II
• Pineapple Rasam
• Poondu Rasam
• Venthaya Rasam
• Kollu Rasam
• Apple Rasam
• Carrot Rasam
• Veppam Poo Rasam

Kootu:

• Cabbage Kootu
• Drumstick Poricha kootu
• Peerkangai Masiyal
• Chowchow kootu
• Cabbage kootu II
• Cucumber Kootu

Dhal:

• Dal Tadka
• Spinach dal
• Dal
• Gujarati dal
• Mixed Vegetable dal  

Keerai:

• Kadaintha Keerai
• Keerai Masiyal

Others:

• Brinjal Gotsu
• Stuffed peanut brinjal Curry
• Mochai curry
• Avial
• Errissery

Brinjal Gotsu

This recipe is usally made with the long brinjal , directly roasting it on stove top ... If you are using that brinjal , apply oil before roasting it on fire and once done , peel the skin off and mash it well ...I used the normal brinjals , the one which we use for making sambhar and curry...with slight variations to the original method of making it ....whenever I make pongal or arisi uppuma , will make this as side dish ....combination will be excellent ...

Ingredients needed :

• Brinjal - 10 - 15
• Onions
• Tamarind juice
• Salt
• Turmeric powder
• Sambhar powder (see recp. below)
• Dhaniya powder
• Jeera powder

For tempering :

• mustard seeds
• urid dhal
• channa dhal
• Hing powder
• curry leaves

for Sambhar powder :

• Red chilli
• Urid dhal
• Channa dhal
• Methi seeds
• Dhaniya seeds

dry roast all the above ingredients and powder it coarsely ... you can store it in airtight container for further use ...

Method :

roughly chop brinjal and in a saucepan add water and little salt and boil the brinjal till it gets cooked well ...then allow it to cool well and peel the skin off and mash the brinjals well .finely chop the onions and set aside..In a kadai add little oil and temper it with the given ingredients and add onions and fry well ...then add the mashed brinjal + little salt + turmeric powder + dhaniya powder + jeera powder + sambhar powder and fry it well and then add the tamarind extract and allow it to cook well ...once it gets thicker switch off the flame ...

Tasty and yummy brinjal gotsu is ready ...

Sundakkai Vatha Kuzhambu

Got this recipe from Jay's blog ...the recipe was too good and we all enjoyed a lot ...Thanks Jay for the recipe ..to make this kuzhambu , we need the raw sundakkai / Turkey berry ..

Ingredients needed :

• Sundakkai - 1 cup
• Small onions - 10 -15
• Garlic pods - 5 - 6
• Tamarind extract - 2 cups
• Chilli powder
• Dhaniya powder
• Jeera powder
• Mustard seeds
• Urid dhal
• Fenugreek seeds
• Hing powder
• Curry leaves
• Coriander leaves
• Salt to taste
• Oil (preferred Gingley oil )

Method :

Wash and cut sundakkai into halves ...Soak Tamarind and extract the juice and keep it aside... Peel the garlic and small onions skin ..In a kadai add little oil and temper it with mustard seeds + urid dhal + hing + fenugreek seeds + curry leaves . Once done add garlic , small onions , sundakkai one by one and fry well ...to it add salt + jeera powder + dhaniya powder + chilli powder and fry well , then add the tamarind extract and allow it to boil well till the sundaikkai is cooked well and the kuzhambu gets thicker ...once done switch off the flame and garish with coriander leaves ....yummy , tasty and healthy sundakkai kuzhambu is ready ...Have it with hot rice + gingley oil ...

5 minute Mango Moorkulambu

Preparation:

Oil + Mustard seeds. Once the mustard seeds splutter, add urad dhal, dry red chilli, turmeric pdr, curryleaves and finely chopped onion. Saute it well and then add tomato(1/2 of a medium) and mango pieces. Saute it well and then add buttermilk as per your required consistency. Add req. amount of salt and a pinch of asafoetida. Garnish with some coriander leaves.

Brinjal Kulambu

Ingredients:

• Oil - 2 tbsp
• Brinjal - 4 medium size
• Onion - 1 large
• garlic pods - 3
• Curry leaves - as req
• Mustard seeds - as req
• chilli pdr - 1 tsp
• Coriander pdr -1 tsp
• Cumin seeds - 1 tsp
• Ginger - 1 inch
• coriander leaves for garnish
• salt - as req

Preparation:

In a pan, add some oil. Once the oil is hot, add cumin seeds, and chopped onion (half onion). saute till the onion turns golden brown. To this then add ginger and also chilli pdr, coriander pdr. I replaced these two spice pdrs with some egg curry masala pdr. Saute for a minute and then switch off the flame. Once cooled, grind it to a paste.

In the same pan, add some more oil, To this add mustard seeds. Once the mustard seeds splutter, add finely chopped garlic pods and the remaining half of the chopped onion. Add curry leaves and saute for sometime. When the onion turns shade, add the brinjals and saute till they get cooked well. Once thr brinjals are cooked, add the ground masala,salt and req amount of water and cook the curry for anothr 5 minutes till the oil separates from the curry. Garnish with some coriander leaves. Switch off the stove.

This goes excellent with rice, dosa and rotis.

Ponnangani keerai sambhar

The Botanical name of this greens is 'Alternanthera sessilis'. Sanskrit name is Matsyakshi. The common English name is Dwarf copperleaf/ Joyweed/ Sessile joyweed. Well...we call that "Ponanganni keerai" in Tamil. It is body coolant. It gradually induces a change, and restores healthy functions without evacuations (Alterative). Specifically recommended in the case of - - Fever - Eye ailments - Asthma - Gonorrhea - Syphilis . It improves eye sight! As the name implies it improves one's complexion! People say its good for Piles complaint and reduces flabbiness. 

Source : http://www.ammas.com/topics/Cooking/a157400.html

Ingredients Needed :

• Ponnangani Keerai - 1 bunch
• Small Onions - 10 - 15
• Cooked Moong dhal - 1/2 cup
• Tamarind juice - little (or)
• Tomatoes - 2 
• Sambhar powder - as reqd.
• Salt - as reqd.
• Mustard seeds - 1/4 tsp
• Urid dhal - 1/4 tsp
• Methi seeds - 1/4 tsp
• Hing powder - 1/4 tsp
• Oil - 2 tsp.

Method :

                      Clean and remove the leaves from the stem and keep it aside ..(this was bit tedious job , but still as it is good for health ...we have to do it) 

In a Kadai Oil and temper with mustard seed + urid dhal +methi seeds + hing powder+ Small onions and fry well for few mins , then add the ponnangani keerai and fry for few more mins..now add tamarind juice or Chopped tomatoes + salt + sambhar powder and allow it to boil well then add cooked moong dhal and boil it for few more mins till done.  Once it gets thicker , switch off the gas.

Mango Moor Kulambu

 Ingredients:

• Ripe Mango - 1
• Green chilli - 5 or 6 nos
• Coconut - 2 inch
• Cumin seeds - 2 tsp
• Water - 1 cup
• Beaten curd - 1 cup
• Coconut oil - 2 tsp
• Mustard seeds - 1/2 tsp
• Curry leaves - 5
• Urad Dhal - 1/2 tsp

Preparation:

cook mango(maambalam) and green chilli with some salt water.

Grind coconut + green chilli (5) + cumin seeds adding lil water. Add this ground paste to the cooking mango and green chilli pan. Add well beated curd to the kulambu. When the kulambu juz starts to boil, temper it in coconut oil with some mustard seeds + curry leaves + urad dhal.

Radish Sambhar

Ingredients Needed :

• Radish medium size - 1
• Drumstick - 2
• Cooked Toor dhall - 1 cup
• Onion - 1
• Tomato - 1
• Tamarind extract - 1 cup
• Sambhar powder - 2 1/2 tsp.
• Oil - 1 tsp.
• Salt - as reqd.
• Mustard seeds - 1/4 tsp.
• Jeera - 1/4 tsp.
• Urid dhal - 1/4 tsp.
• Curry leaves - one string
• Corriander leaves - little

Method : 

Cut drumsticks and radish and keep it aside.Chop Onions and tomato finely and keep it aside. In a kadai add oil + mustard seeds + jeera +urid dhal + curry leaves + onions and saute well , add tomatoes + radish + drumstick + and saute well , then add sambhar powder + salt + tamarind juice and allow it to boil well , add cooked toor dhall , allow it to cook well till it gets thicker. Garnish with corriander leaves.