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.

BANANA STEM CURRY

Here is a healthy vegetable curry made with finely cut tender and juicy banana stem which is low in calories and high in fiber...
It is very good for kidney stones and digestive problems too...


INGREDIENTS

• FINELY CUT BANANA STEM- 2 CUPS
• GRATED COCONUT- 1 TABLESPOON
• DRY RED CHILLIES- 3
• MOONG DAL- 1 TABLESPPON(Soaked for 10 mins)
• GREEN CHILLY- 1
• CURRY LEAVES-FEW
• MUSTARD SEEDS-1/4 TEASPOON
• URAD DAL -1/2 TEASPOON
• SALT TO TASTE
• OIL-2 TEASPOONS

METHOD

• Chop the banana stem into tiny pieces.Soak them in water.Stir them well with a fork .The excessive fiber from the banana stem will be easily removed in this fashion.
• Heat the oil in a pan.
• Splutter the mustard seeds,fry the chillies and urad dhal.
• Now add the banana stem and stir well.
• Add the soaked Moong dal.
• Add a cup of water and salt to taste.
• Boil well till the water evaporates or till the stem and the moong dal is  well cooked .
• Garnish with grated coconut and curry leaves .
• Serve hot with rice and curry/sambar of your choice.

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.