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.

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.

PARUPPU URUNDAI KUZHAMBU

Here is a tasty,protien-rich kuzhambu -a slight variation of your regular sambar....

It is easy to prepare and very tasty traditional South Indian dish...it can be prepared when you are bored of your regular vegetable sambars and kootus...and it is an instant hit too!

This dish is usually made in South Indian homes and is not usually made in restaurants...

INGREDIENTS

FOR THE KUZHAMBU

• TAMARIND-SMALL LIME  SIZED BALL
• TURMERIC POWDER-1/4 TEASPOON
• SAMBAR POWDER-1 -1 1/2 TEASPOON
• OIL-2 TEASPOONS
• MUSTARD SEEDS-1/2 TEASPOON
• URAD DHAL-1/2 TEASPOON
• CHANNA DHAL-1/4 TEASPOON
• METHI SEEDS-1/4 TEASPOON
• ASAFOETIDA POWDER-2-3 PINCHES
• SALT TO TASTE
• CURRY LEAVES -FEW

FOR THE PARUPPU URUNDAI

• TOOR DHAL-1 CUP
• CHANNA DHAL-1 TEASPOON
• GRATED COCONUT-2 TEASPOONS
• RED CHILLIES-4-5
• RICE FLOUR-1/4 CUP
• SALT TO TASTE
• CHOPPED ONIONS(OPTIONAL)-1 TABLESPOON

METHOD

TO PREPARE THE PARUPPU URUNDAIS (LENTIL BALLS)...

• Soak the dhals in water for 1/2 -1 hour.
• Drain.
• Grind coarsely in a mixie along with red chillies.
• Add the salt to taste,rice flour,coconut and onions(optional).
• Mix well.
• Make 1 " balls and steam them in an idli plate for a few minutes.Keep aside.

TO PREPARE THE KUZHAMBU...

• Soak the tamarind in warm water and extract the puree.
• Heat  oil in a kadai.
• Splutter the mustard seeds,urad and channa dhals,methi seeds and curry leaves.
• Add the tamarind puree with enough water.Bring to a boil.
• Add sambar powder,turmeric powder and salt.Boil well till the raw smell goes away.
• Now add the steamed urundais.Simmer for a few minutes without stirring.(stirring breaks them)
• Season with asafoetida powder .
• Serve hot with plain rice,ghee and fried appalams.