ORANGE PEEL KUZHAMBU /ORANGE THOL PULI PACHIDI

We all rave about the benefits of Oranges....
But we do not have a second thought before dumping the orange peel....
After knowing about the benefits that the humble orange peel has,
and after tasting this simple and tasty dish you will never throw the peel away....

Orange peel also contains considerable amounts of 

calcium, copper, magnesium, vitamin A, folate and 

other B vitamins and dietary fiber. 

They have an intense orange and bitter flavor, but the 

latter is often a clue that a food is healthy; the bitter 

taste is the result of the many flavonoids that orange

 peels contain.

INGREDIENTS

• CHOPPED ORANGE PEEL -1 CUP
• TAMARIND-1 INCH BALL
• JAGGERY -1 TEASPOON
• SAMBAR POWDER -1/2 TEASPOON
• GREEN CHILLIES-3
• DRY RED CHILLIES-3
• MUSTARD SEEDS-1/2 TEASPOON
• URAD DHAL-1/2 TEASPOON
• FENUGREEK SEEDS-A BROAD PINCH
• TURMERIC POWDER-1/4 TEASPOON
• ASAFOETIDA- A BROAD PINCH
• CURRY LEAVES-FEW
• OIL -3 TEASPOONS
• SALT TO TASTE

INGREDIENTS

• Heat the oil in a pan.
• Splutter the mustard seeds,urad dhal ,red chillies and fenugreek seeds.
• Add the curry leaves ,slit green chillies and chopped orange peel.
• Saute well for 2 to 4 minutes in medium heat.
• Now add the tamarind extract .
• Add the sambar powder,turmeric powder and salt to taste.
• Boil well till the orange peels are done well.
• Now add the jaggery and let it simmer for a while.
• Add a dash of asafoetida .Remove from heat.
• Serve with hot rice.
• It tastes great when had as an accompaniment for curd rice.
• It has a hot,sour,bitter and sweet tang which makes the dish unique.

This is a typical Tambram dish which is not found in any restuarant menu...

Using gingelly oil enhances the flavor of this unique dish.

VENDAIKKAAI MORE KUZHAMBU /LADIES FINGER KADHI (SOUTH INDIAN STYLE)

Here is an easy to prepare ,tasty More Kuzhambu which is a refreshing change from the regular tamarind based South Indian Sambars and Kuzhambus.....

INGREDIENTS

• LADIES FINGER -10
• THICK CURD (slightly sour) -3 -4 cups
• GRATED COCONUT -1/2 cup
• TOOR DHAL - 1 Tsp
• GREEN CHILLIES -4
• TURMERIC POWDER -1/4 Tsp
• OIL -4 Teaspoons
• MUSTARD SEEDS -1/4 Teaspoon
• URAD DHAL -1/2 Teaspoon
• CURRY LEAVES -Few
• SALT TO TASTE
• ASAFOETIDA  POWDER -A little

METHOD

• Cut Ladies fingers into 1 inch pieces.
• Soak Toor Dhal in warm water for 15 minutes.
• Heat the oil in a heavy bottomed pan.
• Splutter the mustard seeds and toor dhal.
• Now add  the cut ladies finger and stir fry over slow heat till well cooked or evenly roasted.
• Grind together the soaked toor dhal,coconut ,chillies and a little water in a mixer to a smooth paste.
• Beat the curd with turmeric and salt to taste.
• Now,add the curd and ground coconut paste to the stir fried ladies fingers.
• Simmer on low heat till it just starts to bubble.
• Add asafoetida and curry leaves and remove from heat.
• If you like,season with a few fried red chillies and a little roasted roasted fenugreek seeds.

Serve with hot rice with fried pappadams and vegetable poriyals of your choice.

THAKKALI KUZHAMBU FOR IDLI DOSAS

Here is an easy to prepare side dish for your good old idli/dosas...

It is indeed a sellout when you are bored of chutneys and sambar and podis.

You need minimum ingredients and very little effort too...


INGREDIENTS

• TOMATOES-3
• ONIONS-1
• GARLIC -FEW PODS
• GREEN CHILLY -  3
• TAMARIND PUREE -1/4 Tsp
• GRATED COCONUT-1/4 Cup
• FENUGREEK SEEDS- A pinch
• MUSTARD-1/4 Tsp
• CUMINSEEDS1/4 Tsp
• SAMBAR POWDER-1Tsp
• PRESSURE COOKED TOOR DAL -1/2 cup
• COCONUT OIL-2
• SALT TO TASTE
• CURRY LEAVES -FEW

METHOD

• Chop onions and tomatoes into small pieces.Crush the garlic pods.
• Grind the coconut and chillies with a little water to a smooth paste.
• Heat the oil.
• Temper the mustard,cumin seeds and fenugreek seeds.
• Add the chopped onions and crushed garlic and saute well.
• Add the sambar powder and salt to taste.
• Now add the tomatoes and tamarind puree and cook till the tomatoes turn soft and mushy.Add enough water and boil well.
• Now add the mashed dal and ground coconut paste and bring to a boil.
• Add the curry leaves and remove from heat.
• Serve hot with any South Indian breakfast.

VAAZHAIKAI KARAMANI SAMBAR /RAW BANANA COW PEAS SAMBAR

Here is a wholesome and tasty sambar for you...

INGREDIENTS

• RAW BANANAS(Cubed) - 2
• KARAMANI -1 Cup
• TAMARIND -1 1NCH BALL
• BOILED TOOR DHAL -1/2 CUP
• GRATED COCONUT -1/2 CUP
• DRY RED CHILLY -5
• CORIANDER SEEDS -2 TEASPOONS
• CHANNA DHAL -1 TABLESPOON
• TURMERIC POWDER-1/4 TEASPOON
• OIL -1 TABLESPOON
• MUSTARD SEEDS-1/2 TEASPOON
• URAD DHAL -1/2 TEASPOON
• ASAFOETIDA POWDER -FEW PINCHES
• SALT TO TASTE 
• CURRY LEAVES -FEW

METHOD

•  Peel and cube the raw bananas.
• Boil it till done in the tamarind extract to which salt and turmeric powder is added till the banana cubes are soft.
• Pressure cook the karamani till done.(Soak for an hour if required.)
• Heat a teaspoon of oil.Roast the red chillies,channa dhal and coriander seeds till golden.
• Grind the roasted items and coconut to a thick paste with enough water.
• Add the cooked toor dhal  and ground paste to the sambar.
• Add the cooked karamani to the boiling sambar.
• Add enough water to get a reasonably thick but pouring consistency.
• Simmer for a few minutes.
• Add  the asafoetida powder.
• Splutter mustard seeds and urad dhal in hot oil and add to the sambar.
• Garnish with a sprig of curry leaves.
• Serve hot with rice,vegetables and fried appalam.

MILAGU KUZHAMBU

Here is another dish from my Grandmother's kitchen....

A simple hot and tangy curry -a perfect tasty and healthy dish ....

Just mix a ladle full of this hot Milagu kuzhambu with hot rice and a dollop of ghee...

Have a few mouth fulls and see your cough,cold and body ache vanish in a jiffy....

A toasted papad is a perfect combination for this dish....

This is another authentic TamBrahm dish which is not easily available in restaurants ....

INGREDIENTS

• TAMARIND- A SMALL LIME SIZED BALL
• MUSTARD SEEDS-1/4 TEASPOON
• PEPPERCORNS-2 TABLESPOONS
• URAD DHAL-11/2 TEASPOONS
• TURMERIC POWDER-1/4 TEASPOON
• ASAFOETIDA POWDER-1/4 TEASPOON
• SALT TO TASTE
• CURRY LEAVES -A SPRIG
• SESAME OIL-1 TABLESPOON

METHOD

• Heat the oil in a kadai.
• Heat the oil .Fry the peppercorns and urad dhal.
• Drain and cool. Reserve the oil for further use.
• Powder them coarsely.Keep aside.
• Soak the tamarind in warm water and extract the pulp .
• Heat the oil.Splutter the mustard seeds.
• Add the tamarind extract and bring to a boil.
• Add turmeric powder ,salt and the pepper/dhal powder.
• Add some more water ,of needed.
• Let it boil well till it thickens slightly.
• Add the curry leaves and asafoetida.
• Simmer for a minute and remove from heat.
• Serve hot  with hot rice .

KARUVADAAM VATTRAL KUZHAMBU

Here is another tangy,spicy kuzhambu from my grandmother's kitchen ....

It is prepared in less then 10 minutes as it needs no veggies at all...and it is a lifesaver when there is an unexpected guest or you suddenly discover that your vegetable tray in your fridge is 
empty !!!

Usually all South Indian households stock an array of appallams,vadams ,vattrals  and karuvadaams  at home....

Lucky are we -

they are available off the shelf...and we need not slog on sweltering hot summer months preparing these delicacies for the rainy day....

INGREDIENTS

• KUZHAMBU KARUVADAAMS-2 CUPS ( 15-20)
• TAMARIND -1 SMALL LIME SIZED BALL
• SESAME OIL-1/2 CUP
• SAMBAR POWDER-1 1/2 TEASPOON
• TURMERIC POWDER-1/4 TEASPOON
• MUSTARD SEEDS-1/4 TEASPOON
• URAD DHAL-1/2 TEASPOON
• DRY RED CHILLIES -3-4
• CHANNA DHAL-1/2 TEASPOON
• FENUGREEK SEEDS-1/2 TEASPOON
• ASAFOETIDA POWDER-1/4 TEASPOON
• SALT TO TASTE
• CURRY LEAVES - A FEW SPRIGS

METHOD.

• Soak the tamarind in 2 cups of hot water and extract the pulp.
• Heat a teaspoon of the oil.
• Splutter the mustard seeds. Fry the urad and channa dhal,red chillies  and fenugreek seeds .
• Add the tamarind extract and bring to a simmer.
• Heat the rest of the oil .Fry the Kuzhambu karuvadaams on medium heat till they turn slightly reddish.(Take care not to over fry them or under cook them).
• Add the fried karuvadaams,turmeric powder ,sambar powder  and salt to the simmering tamarind extract.
• Add some more water.
• Boil well till it thickens slightly (approximatey 5 minutes)
• Now add the asafoetida powder.
• Add curry leaves and garnish.
• Serve hot with steamed rice and fried appalams .
• These Karuvadaams cooked in kuzhambu soak up the liquid and the kuzhambu thickens soon.So add the fluid keeping that in mind.
• The kuzhambu karuvadaams are great when eaten along with plain curd rice.

POONDU KUZHAMBU /GARLIC KUZHAMBU

Here is a tangy,spicy,healthy and flavorful kuzhambu /curry...made with Garlic as a main ingredient...

This is best mixed with hot rice and eaten along with hot vegetable stir fries and crunchy fried Appalam/pappad.

This kuzhambu is a great accompaniment for breakfast dishes like idlis,dosas,kal dosas upma etc. 

INGREDIENTS

• PEELED GARLIC PODS -1 CUP
• TAMARIND -1 INCH BALL
• MUSTARD SEEDS -1/2 TEASPOON
• URAD DHAL -1/2 TEASPOON
• DRY RED CHILLIES-3
• DHANIA POWDER -1/2 TEASPOON
• SAMBAR POWDER-1 TEASPOON
• TURMERIC POWDER-1/4 TEASPOON
• CURRY LEAVES-A FEW
• SESAME OIL-2 TABLESPOONS
• SALT TO TASTE
• ASAFOETIDA POWDER- 1/4 TEASPOON

METHOD

• Peel the garlic pods.
• Soak the tamarind in a cup of hot water and extract the pulp.
• Heat the oil in a pan/kadai.
• Splutter the mustard seeds.
• Add the red chillies,urad dhal  fry till the dhal is golden in color.
• Now add the curry leaves and garlic and fry in low heat till the garlic is slightly done.
• Now add the dhania powder,turmeric and salt to taste. Cook for a minute.
• Then add the tamarind puree and boil well .Add the sambar powder and cook till the raw smell of the tamarind and sambar powder goes away and the garlic pods are well cooked.
• Add the asafoetida powder/hing and remove from heat.

Serve hot with hot rice and vegetables or as a side dish to idlis,dosas etc.

CABBAGE KOOTU

Here is a simple,healthy and tasty cabbage kootu....

INGREDIENTS

• SHREDDED CABBAGE-3 CUPS
• COOKED TOOR DHAL-1 CUP
• GRATED COCONUT-1 CUP
• CUMIN SEEDS-1/2 TEASPOON
• GREEN CHILLIES-3
• TURMERIC POWDER-1/4 TEASPOON
• MUSTARD SEEDS-1/4  TEASPOON
• SPLIT URAD DHAL-1/4 TEASPOON
• OIL-1 TEASPOON
• CURRY LEAVES-FEW
• SALT TO TASTE

METHOD

• Pressure cook the cabbage till just cooked.
• Grind together the chillies, cumin seeds and coconut with a little water.
• Mix the cabbage,cooked toor dhal and ground mixture.
• Add the turmeric powder and salt to taste.
• Boil for 5 minutes.
• Splutter the mustard and urad dhal in hot oil and pour over the kootu.
• Garnish with curry leaves.
• Serve with hot rice with pickles and fried pappadums or appalams.

Linking to

I am sending this recipe to In my VEG BOX ~Cabbage event by citrusspiceuk - http://citrisspiceuk.com/ and guest hosted by motions and emotions http://accessiblediary.blogspot.in/2014/08/event-announcement-in-my-veg-box-cabbage.html

http://accessiblediary.blogspot.in/2014/08/event-announcement-in-my-veg-box-cabbage.html

ONION TOMATO COCONUT MILK KUZHAMBU

Here is a simple and easy to prepare kuzhambu  which is a perfect and delicious companion to rice,idli,dosa,pongal,kichidi varieties...

INGREDIENTS

• CHOPPED ONIONS - 1 CUP
• CHOPPED TOMATOES -2 CUPS
• GREEN CHILLIES - 2
• TURMERIC POWDER -1/4 TEASPOON
• CHILLY POWDER -1/2 TEASPOON
• TAMARIND PASTE -1/2 TEASPOON
• DHANIA POWDER -1/2 TEASPOON
• JEERA POWDER -1/2 TEASPOON
• THICK COCONUT MILK -2 CUPS
• MUSTARD SEEDS-1/4 TEASPOON
• URAD DHAL -1/4 TEASPOON
• CORIANDER LEAVES FOR GARNISHING
• OIL-2 TABLESPOONS
• SALT TO TASTE

METHOD

• Heat the oil in a pan.
• Splutter the mustard seeds and urad dhal.
• Add the chopped chillies, onions ,turmeric powder and salt. Fry till the onions are transparent.
• Add the tomatoes and cook till they are soft.
• Add the powders,tamarind paste and 200 ml. water. 
• Cook till the onions are cooked and the raw smell is gone.
• Now , add the coconut milk and simmer for a minute.
• Remove from heat .
• Garnish with coriander leaves .

Serve hot with rice or other tiffin varieties.

SIMPLE MORE KUZHAMBU

HERE IS A SIMPLE MORE KUZHAMBU FOR YOU...

IT CAN BE PREPARED IN A JIFFY....

YOU REALLY WONT NEED ANY VEGETABLES FOR THIS ONE

THOUGH ADDING A FEW CHUNKS OF VEGGIES LEND THEIR OWN FLAVOR...

THE BASE INGREDIENT FOR MORE KUZHAMBU IS CURD ( SLIGHTLY GONE SOUR)

IN TAMIL HOMES,WE CALL THIS DISH, VEDIKKA VITTA MORE KUZHAMBU...

MEANING MORE KUZHAMBU TO WHICH SPLUTTERED SEASONING IS ADDED.


INGREDIENTS

THICK CURD  -2 CUPS
RICE FLOUR   -1 TABLESPOON
GREEN CHILLIES-3-4
CURRY LEAVES - FEW SPRIGS
OIL   -1 TABLE SPOON
MUSTARD SEEDS - 1/4 TEASPOON
FENUGREEK SEEDS-1/2 TEASPOON
URAD DHAL   - 1.2 TEASPOON
ASAFOETIDA POWDER - 2 PINCHES
TURMERIC PDR    -1/4 TEASPOON
SALT TO TASTE


METHOD

1.BEAT THE CURD,RICE FLOUR,ASAFOETIDA,TURMERIC POWDER AND SALT ALONG WITH A CUP OF WATER TILL SMOOTH.
2.HEAT OIL IN A PAN.
3. SPLUTTER THE MUSTARD,FENUGREEK,URAD DHAL,GREEN CHILLIES AND CURRY LEAVES.
4.ADD THE CURD MIXTURE TO THE PAN.
5.WHEN IT ALMOST STARTS FROTHING AND SIMMERING,REMOVE FROM HEAT AS OVER COOKING CURDLES IT.

# IT IS GREAT TO MIX THIS MORE KUZHAMBU WITH RICE AND EAT ALONG WITH VEGGIES OR APPALAMS.

#AS A VARIATION,YOU CAN ADD FRIED LADIES FINGER BITS,OR BOILED PUMPKIN BITS TO THIS MORE KUZHAMBU.

#THIS IS SOMEWHAT DIFFERENT FROM THE GUJARATHI KADHI.

TOMATO RASAM

INGREDIENTS

TAMARIND                      -1  INCH  DIAMETER  BALL
COOKED TOOR DHAL   -1 CUP
TOMATOES                      - 2
RASAM POWDER            -2 TEASPOONS
TURMERIC POWDER      -1/4 TEASPOON
ASAFOETIDA POWDER  -1/4 TEASPOON
CORIANDER LEAVES      -FEW
CURRY LEAVES                -FEW
MUSTARD SEEDS             - 1/4 TEASPOON
CUMIN SEEDS                   - 1/2 TEASPOON
DRY RED CHILLIES          -2
GHEE                                   -2 TEASPOONS

METHOD

1.SOAK THE TAMARIND IN 2 -3 CUPS OF HOT WATER AND EXTRACT THE CLEAN  PULP.
2.PULP THE TOMATOES IN A MIXIE.
3.ADD TURMERIC ,TOMATO PULP AND SALT TO THE TAMARIND EXTRACT.
4.BOIL WELL.
5.WHEN THE RAW SMELL OF TAMARIND GOES AWAY,ADD THE RASAM POWDER AND BOIL FOR 3 -5 MINUTES.
6.DILUTE THE COOKED DHAL IN 1 LITER OF WATER AND ADD IT TO THE BOILED MIXTURE.
7.BOIL TILL IT BUBBLES ON THE TOP .
8. ADD THE ASAFOETIDA POWDER .
9.HEAT THE GHEE AND SPUTTER THE CHILLIES,MUSTARD SEEDS AND CUMINSEEDS.
10.ADD TO THE RASAM .GARNISH WITH CURRY LEAVES AND CORIANDER LEAVES.
11.SERVE WITH RICE.WITH A SPOON OF GHEE AND CRUNCHY FRIED APPALAMS.

# THIS IS A REAL COMFORT FOOD.
# IT IS TASTY TO DRINK AS A CLEAR SOUP.
#TO BEGIN WITH,I RECOMMEND YOU USE ANY BRANDED RASAM POWDER.

# LATER ON ,I SHALL PROVIDE THE RECIPE FOR HOMEMADE RASAM  POWDER.