Manathakkali Vathal Kuzhambhu

Manathakkali is a green leafy vegetable commonly available in South Indian homes. It is a wonder plant thanks to its tiny juicy berry. The name itself is attributed to the berries in the form of beads. Its botanical name is Solanum nigrum. It is called ‘Black Night Shade’ in English & ’Makoy’ in Hindi. . Manathakkali Vathal (Sour gravy made with sun dried veggies) is rich in vitamins and has got a lot of medicinal values like curing stomach ailments, mouth ulcers, and liver disorders. This dish is served mainly with rice ,pappad and Dangar Pachadi.(See the link)

Ingredients

Tamarind                                                       A small Lemon Size

Hot water                                                      2 cups

Manathakkali Vathal                                       2 Tbsp.

Finely chopped Tomato                                   2 Tbsp.

Sambhar Powder/Vatralkuzhambu powder       2 Tbsp.

Red chili powder                                            ½ Tsp.

Grated Ginger                                                1 Tsp.

Jaggery powder                                              1/2 Tsp.

Ghee                                                              ½ Tsp.

Salt                                                               To Taste.

For Seasoning

Gingely oil ( Idhayam Nallennai)                     2 Tbsp.

Mustard seeds                                               1 Tsp.

Fenugreek seeds                                           ½ Tsp.

Red chilies                                                     2 no.

Chenna dhal                                                  1 Tbsp.

Peanuts                                                         1 Tsp.

Urdh dhal                                                       1 Tsp.

Asafetida powder                                            ½ Tsp.

Curry leaves                                                    few          

Method:

• Soak the tamarind in the 2 cups of hot water for 15 minutes. Extract the tamarind pulp.
• In a heavy bottom kadai, heat the oil and add mustard seeds. When mustard seeds start splattering, add all other seasonings. Fry till golden brown.
• Now add the Manathakkali Vathal and roast it for few more minutes.
• Reduce the stove heat, now add the sambhar powder, turmeric powder, chili powder, grated ginger and chopped tomato fry for few a minutes.
• Now add the tamarind water, jaggery powder and salt in it .
• Cover and cook over medium heat for about 10 minutes or until the oil separates from the gravy
• But keep checking to avoid the masala sticking to the bottom of the pan
• Add ½ tsp of ghee in the end and switch off the stove
• Serve hot with plain rice, Pappad and Danger Pachadi.

Note

• If the vatral Kuzhambhu consistency is too thin, a spoon of rice flour added with a little water should thicken it up.
• You can use more fried curry leaves in the End.

IF YOU LIKE THIS RECIPE, YOU MAY ALSO LIKE My Other Vatral Kuzambhu Recipes:(SEE THE LINKS)

Sundakkai Vathal Kuzhambu

Okra Vatral Kuzhambu (Ladyfinger Vatral Kuzhambu)

Sāmbhar

Each state in the South prepares sambar with a typical variation, adapted to its taste and environment. Kerala Sambar is different from the typical Sambar made in the other South Indian states.  I made this sambhar without coconut. This is a simple recipe from my ‘Madappalli”. Enjoy

Ingredients

Tovar dhal                                      ½ - 3/4 cup

Tamarind                                        a small size

Turmeric powder                          ¼ Tsp.

Sambhar Powder                           2 Tbsp.

Red chili powder                           ¼ Tsp.

Asafetida powder                        ¼ Tsp. 

Salt                                               to Taste.   

Water                                          As required

Vegetables

 Chopped Okra                             4 No.

Carrot                                            1 No.(Cubed)

Tomatoes                                      2 No. (Chopped)

Silted Green Chilies                      3 No.

 Chopped Bell Pepper (Capsicum)  ¼ cup

Grated Ginger                                1 Tbsp.

Curry leaves                                  few

For Seasoning

Coconut Oil                                    2 Tbtsp.

Mustard seeds                              1    Tsp.

Broken Red chillies                        2 No.

Curry leaves                                   few

For Decoration

Coriander leaves                          few.

Method: 

• Pressure cooks the dal with water & turmeric powder on high flame for 4 whistles. After that takeout from the cooker and mashed well and add enough water and blend it well.
• Now add the all vegetables and salt and let it cook for few more minutes.
• When the vegetables are half cooked add the tamarind water and let it cook till all vegetables are well cooked.
• Meanwhile heat oil in another pan and add the sambar powder and Asafetida powder. Fry it for a minute; make sure that it doesn't get burnt. Add some water to the powder and make a thick paste,
• Add this to the veggies and let it boil for 10 minutes in medium heat.
• Heat the coconut oil in a pan, crackle the mustard seed, after that add all seasonings fry it.
• Add this fried tempering into the cooking sambar. Remove from the fire.Decorate with coriander leaves.
• Now Sāmbhar is ready to serve.
• Serve hot with steamy rice, idlis and dosas.

  See my  other Sambhar Recipes :

Udipi Sambhar

Express Tomato Sambhar

Millaghai Sambhar,

Kerala Sambhar,

Hotel Idli Sambhar

Andhra Style Sambhar

Arachuvitta Sambhar

Pavakkai Puli Kuzhambhu/Tangy Bitter Gourd Coconut Curry

Bitter gourd or bitter melon as it is called has always been a neglected food among a large part of the population. But what we tend to forget is the wonderful health benefits that are hidden in this not-so-frequently-used vegetable. Bitter gourd is rich in various vitamins, minerals and dietary fiber. The vegetable helps strengthen the immune system in children, rendering them less vulnerable to diseases.

Indian cuisine seeks a satisfying balance of taste - Sweet, sour, Salty and three types of bitter. According to Ayurvedic belief eating layered and balanced flavors, encourages proper digestion and the release of positive, nurturing energy from the foods we eat.

Pavakkai Puli Kuzhambhu is very famous in Tamilnadu. This delicious sauce in Pavakkai curry is made with coconut and masala powders. If you get a tender and fresh Pavakkai, try making this southern Indian specialty.

Ingredients

 Tender Big Bitter gourd              1 No.

Tamarind Juice                              2 cups.

Big Tomato                                     1 No.

Curry Leaves                                   1 tbsp.

Jaggery powder                              1 Tbsp.

Salt                                                 To Taste.

For Grinding

Sāmbhar Powder                          1 Tbsp.

Red chili powder                           1Tsp.

Turmeric powder                          ¼ Tsp.

Asafetida powder                          ½ Tsp.

Grated Ginger                               1 Tbsp.

 Grated Coconut                            ¼ cup

For Tadka

Sesame oil                                     1 Tbsp.

Mustard seeds                              1 Tsp.

Fenugreek seeds                          ¼ Tsp.

Red chilies                                       2 no.

Curry leaves                                   few

Method: 

• Wash and cut the Pavakkai into round sizes and keep side.
• Chop the tomatoes into small cubes.
• Grind the ingredients that are listed under "to grind" table into smooth paste by adding little water. Keep this aside.
• Heat the oil in a kadai, seasons the all tadkas. Now add the chopped Pavakkai and salt and fry for 8 minutes.
• Now add the chopped tomatoes and 1 cup of water and & cook they turn slightly mushy.
• Heat the tamarind water with jaggery for 5 minutes.
• Add the tamarind juice & bring it to boil. When it starts boiling, add the ground paste & boil them in medium flame, till the gravy reaches the kuzhambhu consistency.
• Serve hot with Rice and vegetables.

Mixed Vegetable Theeyal

Curries have always been a special part of Indian cuisine. Kerala dishes are no exception. Theeyal is a vegetarian side dish in Kerala cuisine. I already posted Zucchini Theeyal, TomatoTheeyal in my blog. (See the link). Here is another one Theeyal “Mixed Vegetable Theeyal”. So, here we have a delicious and mouthwatering recipe of mixed vegetable Theeyal, which is sure to take your taste-buds on a delightful ride.

Ingredients:

Tamarind                       gooseberry size ball

Turmeric powder             ½ tsp.

Salt                               to taste.

Water                            as needed

Vegetables

Raw banana                     ½ no.

Beetroot                           ½ no

Carrot                              1 no

Okra                                5 no.

Potato                             2 no.

Green Beans                     8 no

Bell pepper (capsicum)       1 no.

 For roasting and grinding

Oil                                   1 tsp.  

Grated Coconut                  1 cup

Coriander Powder                2 tbsp.

Red Chili Powder                 1 tbsp

Fenugreek powder               ½ tsp.

For Tempering        

Coconut oil                         2 tbsp

Mustard seeds                    1 tsp.

Curry leaves                        few

Grated coconut                    1 tbsp.

Dry red chilies                     2 no.

Method:

• Wash and chop all vegetables lengthwise. Cook it in the microwave for 5 minutes. Shallow fry all vegetables in one minute in coconut oil.  Keep aside.
• Soak the tamarind in hot water for 10 minutes and extract juice.
• Cook all the vegetables (except okra) in little water along with  little salt and turmeric until soft but not mushy.
• Heat the pan add ½ tsp of oil; fry the coconut till golden brown. Simmer and add all masalas powders and stir and fry till it gives you a good aroma.  Keep aside for cooling.
• Grind everything to a smooth paste along with 1 cup water.
• Take a cooking pan and add the ground paste, cooked vegetables and fried okra along with more water and salt. Simmer on medium flame for 5 -7 minutes.
• Add the tamarind juice in it and let it boil in medium flame
• Reduce flame and allow the gravy to thicken.
• Heat a oil in a pan and splutter mustard seeds. Then add all other tempering and fry till coconut change in brown color.
• Pour the seasoning over the Theeyal and mix gently.
• Serve hot with steam rice.

My other Theeyal Recipes: Zucchini Theeyal, Tomato Theeyal

Andhra Style Vegetable Sāmbhar

Though I already posted few Sāmbhar recipes, I want to post one more Sāmbhar recipe. This recipe is Andhra style. Andhra Sāmbhar is a very popular recipe. South Indian meal is incomplete without Sāmbhar! So go and try and enjoy!

Ingredients

 Tovar Dhal                1 cup

Water                       2 cups

Tamarind                   small lemon size    

Turmeric Powder         ½ tsp

Red chili powder          1 tbsp.

Sāmbhar powder          1 ½ tbsp..

Asafetida powder         ½ tsp.

Coconut oil/ghee          1 tsp.

Sugar                          1/4 tsp.

Salt                            to taste  

Vegetables

Brinjals                       2 no

Tomatoes                    2 no

Carrot                         ½ no.

Green Capsicum            1 no

Green Chilies                2 no (silted)

Curry leaves                 2 strings

For Tempering:

Oil                               1 TSP

Mustard seeds               1 Tsp.

Cumin seeds                ¼ tsp.

Red Chilies                   2 no

Curry leaves                  few.

Method:

• Soak the tamarind in hot water and extract the juice and keep aside.
• Wash and cut the vegetables in lengthwise and keep aside.
• Fry the Tovar dhal in dry pan till brown color.
• Soak the dhal in pressure cooker for 15 minutes by 2 cups of water.
• Add sliced green chilies, chopped 1 tomato, turmeric powder, chili powder and 1 tsp of ghee and cook until 3 whistles.
• After 3 whistles, open the cooker lid and mash the dhal and keep aside.
• Cook the vegetables in 2 cups of water by adding salt and turmeric powder. Cook it simmer at 10 minutes.
• When vegetables are half cooked, add the vegetables to the dhal mixture add 1 to 2 cups of water and add required salt and  1 tsp of chili powder into it.
• Now add the extracted tamarind juice into it.
• Add sambhar powder and a ¼ tsp of sugar into it and mix it well.
• Cook it on simmer for 10 minutes.
• Heat a oil in a pan, crackle the mustard seed, after that add all seasonings fry it.
• Add this fried tempering into the cooking sambar.
• Now Sāmbhar is ready to serve.
• Serve hot with steamy rice, idlis and dosas.

 See my  other Sambhar Recipes :
Udipi Sambhar
Express Tomato Sambhar, 
Millaghai Sambhar, 
Kerala Sambhar,
Hotel Idli Sambhar
Arachuvitta Sambhar

Moru kachiyathu/ Seasoned Buttermilk

This is a simple dish from Kerala. I prepare Moru Kachiyathu (Seasoned Butter Milk) whenever I am in hurry & also Dhuvadesi days. It is very easy and can be prepared in less than 10 minutes. You don't need coconut for this recipe.

Ingredients:

Yogurt                                        2 cups (room temperature)

Water                                         1 cup

Ginger grated                              1 tsp.

Turmeric powder                          ¼ tsp.

Salt                                             to taste.

Seasonings:                       

Coconut oil                                    1 tbsp..

Mustard seeds                                1/4 tsp.

Fenugreek seeds                             a pinch

Red chilies                                      2 no.

Curry leaves                                    1 stem   

Method:

• Blend the yogurt with water. Keep aside.
• Heat oil in a pan and splutter mustard & fenugreek.
• Add chilies, ginger and curry leaves. Fry it for 1-2 minutes.
• Add Turmeric powder in it. Mix well.
• Add blended butter milk & slat and stir well.
• Stir continuously for 5 to 7 minutes.
• Keep on stirring till it becomes warm. Never allow it to boil.
• Remove from the stove and stir for a few more minutes allowing it to cool.
• Serve hot with Rice. 

Note:

• Butter milk should be room temperature. Other ways it may cradle.
• You can store this one week in the refrigerator.

Arachu vitta Sambhar

Make a delicious Arachu Vitta Sambar using this simple recipe from my Madappalli.

Ingredients:

Tovar Dhal                              1 cup

 Tamarind extract                   ½ cup

Red chili powder                      1 tsp.

Sambhar Powder                      1 tsp.

Turmeric Powder                        ¼ tsp.

Salt                                                to taste

Hing                                               ¼ tsp.

Vegetables:

Chopped white pumpkins      ½ cup

Chopped carrots                       ½ cup

Tomatoes                                  2 no.

Curry leaves                              1 stem

Dry ingredients:  

Chenna Dhal (Bengal gram)     - ½ cup

Whole red chilies                          8 no.

Shredded Coconut                        ½ cup

Coriander seeds                            1 tsp.

Fenugreek seeds                             ½ tsp.

Oil                                                    1 tsp.

For Seasoning:

Coconut oil                                   2 tsp.

Mustard seeds                             1 tsp.

Broken Red chilies                       2 no.

Methi seeds                                 ½ tsp.

Method:

• Boil the Tovar dal in a pressure cooker. Mash it and keep aside.
• Heat oil in a kadai; fry all the dry ingredients for 3 minutes.
• Then grind together red chili powder, Sāmbhar powder, with some water. Grind like a paste. Keep aside.
• Cook the vegetables (pumpkins, carrots) with a turmeric powder in a little water.  Remove from the fire, when soft.
• Heats the coconut oil in a pan, add tomatoes, saute for a minute. Now add the ground Sāmbhar masala. Stir well. Add the cooked vegetables, mashed Tovar dhal and tamarind extract. Mix well and add   2 cups of water. Let it cook 20 minutes on low medium heat.
• In a small kadai, heat 2 tsp. of coconut oil and add all seasonings. Let it simmer till they begin to crackle.
• Add to the Sāmbhar and serve hot with rice. 

Mochai Kottai Kuzhambhu

This is also one of my favorite kuzhambhu .This is very famous in Madurai district. We can see the fresh pods in and around bazaars of Madurai, Tuticorin and Thirunelveli , during the summer season.
You can  add more vegetables to make this kuzhambhu. This  Kuzhambhu is a spicy and tangy gravy served with hot rice.

 Ingredients: 

Dry mocha Kottai (field beans)          1cup

Carrot                                             1no

Tomatoes                                        1 no

Grated ginger                                 1 tbsp.

Green chilies                                   2no.

Tamarind                                        small lemon size

Kuzhambhu Powder                         2btsp.

Turmeric Powder                              ½ tsp.

Salt to taste.

Seasonings:

Coconut oil                                     1tsp.

Mustard seeds                                ½ tsp.

Curry leaves                                  1 stem

Hing                                             ¼ tsp.

Method:

• Soak the Mochai bean overnight and pressure cook it with enough water and add 1 tsp of salt for 2 whistles or til the bean become soft. Keep aside.
•  Wash & Chop all vegetables.  Keep aside.
• Soak tamarind and extract the juice.  Keep aside.
• Heat the oil in a pan, and temper the mustard seed, chilies & hing.Once the seeds splutter add the chopped vegetables, tomatoes, ginger and curry leaves.
• Fry it for few minutes; now add kuzhambhu powder, turmeric powder. Fry It for 1 minute in low heat.
• Now add the cooked Mochai Kottai, and mix it very well.
• Now add the tamarind juice, curry leaves.  Let the kuzhambhu to boil till the raw smell goes. Cook till the vegetables become tender.
• Once the kuzhambhu become thick and the bean aroma comes, switch off the stove.
• Serve hot with rice.

A

Udipi Sāmbhar

Udipi Sambhar

The term Udipi (also Udupi) is also synonymous with delicious vegetarian food now found all over world (see Udipi cuisine). The origin of this cuisine is linked to Krishna Matta (Mutt). This cuisine was developed by Shivalli Madhwa Brahmins, who cooked food for Lord Krishna, and at Krishna Matta in Udipi, the food is provided free. Lord Krishna is offered food of different varieties every day, and there are certain restrictions on ingredients. Udipi cuisine comprises dishes made primarily from grains, beans, vegetables, and fruits. The variety and range of dishes is wide, and a hallmark of the cuisine involves the use of locally available ingredients. It adheres strictly to the Satvik tradition of Indian vegetarian cuisine, using no onions or garlic, as well as no meat, fish, or shellfish.

The basic ingredients used in Udupi-Mangalorean cuisine are simple and easily available. They serve a unique sambar that is an excellent partner to Fluffy Idli. This Sāmbhar is very famous. You don’t need Sāmbhar powder for this Sāmbhar.

Ingredients:

Vegetables:

 Large Brinjals                                       1 no (Cut in Large pieces)

 Medium size Carrot -                             1 no (Cut into long pieces)

Any desired vegetables -                        (cut into long pieces)

Green Chilies -                                      4 no (cut slit)

Tomatoes –                                          1 no (Cubed)

Curry leaves                                          1 stem

Grated ginger                                        1 tsp. 

Dry ingredients For Sāmbhar Powder

Urad Dal/Split Black Gram                        1 tbsp.

Chenna Dal/Spilt Bengal Gram                  ½ tbsp.

Jeera/Cumin Seeds                                 2 tsp.

Coriander Seeds                                     1 1/2 tbsp.

Methi/Fenugreek Seeds                           ½ tsp.

Dry Red Chili (Preferably Byadagi, )          8 no  ( Adjust the spicy level according to the   taste)

Grated fresh/frozen Coconut                   1 cup

For Tempering:

Mustard Seeds                                     1 tsp.

Dry Kundu Red Chili,                             3 – 4 no

Hing/Asafetida                                     ¼ tsp.

Few Curry Leaves

Coconut Oil                                          1 tbsp. 

The other Ingredients:

 Thuvar dhal                                       – ½ cup

Tamarind                                            - small lemon size

Jaggery                                               - 1 tbsp.

Turmeric Powder                                  – ¼ tsp.

 Method: 

• Adding water to the split gram, turmeric powder and pressure cook, mash well and set aside.
• Soak tamarind in water for some time and extract the pulp.
• Heat the pan and dry roast all the ingredients for the Sāmbhar powder, initially only the dry ingredients and later adding the coconut.  Allow them to turn golden brown.
• Cool and grind to a smooth paste by adding very little water at time. Keep aside.
• Heat the oil in a heavy bottom pan, add all chopped vegetables, and curry leaves and saute for a minute.
• Pour the tamarind extract and let it boil for a while on a medium heat.
• When vegetables are cooked, add the cooked dal to it. Add salt. Let it boil for a minutes in a slow heat.
• Now add the grounded Sāmbhar paste and jaggery. Simmer on medium heat adding water if required.
• Make sure that the sambhar is not too thick or thin. Simmer and bring the whole sambhar to gentle boil for 5-8 minutes.
• Heat oil in a pan and add the mustard seeds first, when they crackle add all tempering ingredients and fry for a minute.
• Pour the tempering into the Sāmbhar and decorate with chopped coriander leaves. Covered the pan , so the flavor is locked in.
• Serve the famous hot Udipi Sāmbhar with idli, rice, dosais.

Express Tomato Sambhar

Tomato  sambhar is an unique variation to the lentil based traditional Sambhar recipe. This thakkali or tomato Sambhar has the tomato puree seasoned with mustard seeds, chilies and curry leaves and is best paired with steamed rice and idly/dosa.. I am sure you will like it. 

 Ingredients

  Ripe Tomato (Medium)               6 nos

  Toor Dal –                                  ½ cup

  Turmeric powder –                      ½ tsp

  Sambar powder                          2 tbsp

  Carrot (Medium)                        1 no

Salt to taste

 Seasonings 

 Oil                                               2 tsp

 Mustard seeds                             ¼ tsp

 Cumin seeds                               1/4 tsp

  Hing                                           ¼ tsp

 Green chili (small)                       2 (slit)

  Curry leaves – few   

For Garnishing

Ghee  /Coconut Oil                       3 TSP

Lemon juice                                  1 tbsp

                                 

Preparations:

•   Wash the tomatoes and cut into pieces. Grind it finely in the mixer.
•    Cook the Toor dal with turmeric powder and enough water in the cooker. Let it cook up to 3 – 4 whistles. When it cools down mash it well and keeps it aside.
•   Take a kadai, heat the oil, add the ground tomatoes and mix it well. Let it cook until raw smell is gone.
•   Add the chopped carrot, turmeric powder, sambar powder, salt and 2 cups of water. Let it boil until it becomes tender.
• And add the cooked-mashed Toor dal and mix it well. Let it boil for 5 minutes. If the sambhar is thick you can add some more water.
•     For seasoning:  Take a kadai, heat the oil and add mustard seeds. When it splutters, add curry leaves, green chilies and Hing, mix it well. Pour it into the sambhar.
• Garnish it with Ghee and lemon juice.
•  Serve it hot with rice/Idlis/dosas.

Tomato Sambhar