Showing posts with label Kuzhambu. Show all posts
Showing posts with label Kuzhambu. Show all posts

Jan 29, 2016

457: Vendakkai Sambhar/ Ladyfingers Sambhar/Okra Sambhar



South Indian meal is incomplete without Sāmbhar. Though I already posted few Sāmbhar recipes, I want to post one more Sāmbhar recipe.   Make delicious Vendakkai /Lady Finger Sambhar using this simple recipe from Madappalli.


Ingredients  

 Chopped Lady Finger            1 ½  cups
Toovar dhal/ Pigeon Peas          1/2 cup
Chopped Green chilies           2 Nos
Tamarind                             gooseberry sized
Curry leaves                         few
Tomato                                1 No.
Salt                                     to Taste.

Spice Powders
Coriander Powder                  1 Tbsp.
Red chili Powder                    1-2  Tsp.(Adjust to your spice level)
Sambhar Powder                   2 Tbsp.
Asafetida Powder                  ¼ Tsp.
                  
For Seasoning    
Coconut Oil                           1 Tbsp.
Mustard seeds                       1 Tbsp.
Methi seeds                           1/8 tsp.         
Dry red chilies                       4 no. (Split)

Method:

  • Pressure cook the dal with tomato, green chilies and turmeric powder with 1 ½ cup of water until dal is soft for 2-3 whistles. Mash is gently and set aside.
  • Soak the tamarind in hot water and pureed the juice throwing out the fiber and keep aside.
  • Wash the okra using a colander drain the excess water. Place it on a kitchen towel pat dry.
  • Chop the okra into 1 inch pieces please check it there is any bug inside use a dry chopping board and knife.
  • Heat the 1 Tsp of coconut oil in  a pan , add chopped okra fry for 3 mins in medium flame.When its thoroughly fried, add all spice Powder  and fry for a minute.
  • Now add the tamarind water and salt and cook for 8 to 10 mins , until its cooks well and leaves out nice aroma.
  • Once it cooks well, add the cooked dal to the mixture and bring it to a boil.
  • Meanwhile, heat oil in a small pan and add the mustard seeds. Once they begin to splutter, add the dry red chilies and curry leaves. Fry well.
  • Add this tempering to the sambhar. Now Tasty Sambhar is ready to serve.
  • We can also pair this sambar with simple and delicious potato fry, plantain fry (varuval), just any easy dry side dish makes a great complete meal.

  
Some Simple Tips

  • Toovar dal must be cooked very well and mashed well while it is hot itself.
  • Tamarind proportion should be correct. (not more and not less than required).
  • Sambar powder(click the link to see the recipe) is the main thing which decides the taste (I have posted recipe of sambar powder which my mother has been making all these years and praised by all)
  • Using Coconut oil for tempering and adding very little Methi seeds along with mustard makes a lot of difference.
  • Don’t allow to boil the sambar after adding dal water.
  • Just have these points in mind, prepare sambar, you will end up with an excellent one.
  • Taste differs from home to home or even person to person. The quantity of ingredients such as Sambhar powders, chili powders, salt can be varied according to individual taste.
  •  





You can also check other Sambhar Recipes here:

Hotel Sambhar                                    Udipi Sambhar             

                       



Milaghai Sambhar                                           Sambhar


                              






                                 

Jan 16, 2016

455 : Karamani Kuzhambhu/ Black Eye Beans Gravy



Karamani is a legume that can be used to make lot of recipes like Kuzhambhu, Sundals, side dish for chapatti . Karamani Kuzhambhu/Black Eye Beans Gravy   is a traditional south Indian dish; it tastes great with white rice and ghee. If you are looking for easy and healthy kuzhambhu recipe, then do try this dish.


Ingredients:

Karamani / Black Eye Beans     1 cup soaked
Tomato                                   2 No.
Tamarind                                small Lemon size
Red chili Powder                    - ½ Tsp.
Sambhar Powder                      2 Tbsp.
Turmeric Powder                      ¼ Tsp.
Asafetida Powder                      ½ Tsp.
Sugar                                       1 Tsp.
Salt                                         To Taste
Coconut oil                               1 Tbsp.
Coriander Leaves                      for decoration    
 
To Grind

Coconut                                   ½ cup
Fennel Seed                             1 Tbsp.

Method:

  • Soak Karamani overnight, rinse 3-4 times in water and pressure cook with enough water, salt for 3 whistles
  • Turn off the heat and let the steam go all by itself. Open the cooker and keep it with the cooking liquid.
  • Soak tamarind in 1 cup water for 10-15 minutes and extra juice. Keep aside.
  • Chop the tomatoes and keep aside.
  • Grind together all the ingredients listed under 'To Grind' use little water if required. Keep aside.


To Make Kuzhambhu:

  • Heat the coconut oil in a  kadai, Add in tomatoes, salt and sugar. Mix well and cook till they turn mushy.
  • Add in all spice powders and mix well. Now add a coconut paste mix well.
  • Add tamarind juice, and bring it to good boil.  Add cooked Karamani with water and Bring this to boil, simmer it for 15 to 20 mins till oil separates.
  •  Serve hot with steamed rice and Pappad.



Pathiya Kuzhambhu




This dish belongs to the pathiya sapadu category. It is very light on your tummy. Later I will post pathiya Thalighai recipes. Last week, there were too many heavy potlucks. So I want to make pathiya Thalighai for light my tummy. I am glad to share with you this tangy and easy traditional recipe here. Hope you will enjoy

Ingredients:

Vara Manjal (Dry Turmeric )  -          1/2 no .(very small piece)
Red chilies                                       1 no.
Coriander seeds                              2 tbsp
Black Pepper corns                          2 tbsp.
Fenugreek                                     ½ tsp.
Sundaikkai Vatrals                           1 tbp.
Manathakkali vatrals                        1 tbsp.
Tamarind                                        Lemon size
Gingely oil  (Nella Ennai)                  2 tbsp.

For Seasonings:                                                                  
Gingely oil                                      1 tbsp.
Red chilies                                      1 no.
Curry leaves                                     few
Designated coconut                          1 tbsp.(optional)
Hing                                               a pinch.

Method:

  • Heat a oil in a pan, fry manjal, red chilies, coriander seeds and curry leaves till brown and grind very nicely.
  • Soak the tamarind in hot water for 15 minutes and extract the juice.
  • Add salt and grounded masala in it and mix well.
  • Heat a oil in a pan, fry the vatrals, and fenugreek till brown. Add to the kuzhambu mixture.
  • Heat the kuzhambu in low heat. Boil until oil till oil separates out.
  • When the kuzhambu thickens, add a teaspoon of Gingelly oil and remove from flame.
  • Heat a oil in a small pan, fry the seasonings and pour over to the kuzhambu.
  • Serve with Rice, Paruppu Thogayal and Sutta appalam.




Oct 1, 2015

445: Thaalatha Kuzhambhu


I just fall more and more in love with kuzhambus. The tangy ness of these tamarind based beauties speaks to me each time I make on. This Thaalatha Kuzhaqmbhu is a traditional Brahmin preparation made with variety of vegetables. This can be had with hot rice and Gingely oil or ghee.

Ingredients

Tamarind                     a small lemon size
Turmeric powder          ¼ Tsp.
Asafetida  powder        ½ Tsp.
Curry Leaves                few
Coconut oil                   2 Tbsp.
Sambhar Powder           1 Tsp.
Salt                             to Taste

Vegetables

Yam                            1 bit
Sweet Potato               1 bit
Snake gourd                1 Bit
Carrot                         1 No.
Green Banana              1 No.
Beans                          a little
White Pumpkin             a bit
Red Pumpkin               1 bit
Eggplant                     2 no.
Capsicum                    1 no
Kothavarakkai             a little

 Fry and Powder it
Toor dhal                     2 tsp.
Urdh Dhal                    2 Tsp.
Channa dhal                 2 Tsp.
Rice                             ½ Tsp.
Red chilies                   5 no.
Coconut                       3 Tsp.

Fry all the ingredients in 1 tsp of oil and grind it in the form of powder 

For Seasoning:

Coconut oil/ Ghee        1 Tbsp.
Mustard seeds             1 Tsp.
Red chilies                  3 no.
Curry leaves                few
Coconut                      1 tbsp.

Method:

  • Soak the tamarind in hot water and extract the juice.  Add turmeric powder, salt, asafetida powder and all above the vegetables. Cook the vegetables in turmeric water.
  • Fry all masala ingredients in 1 tsp of oil and grind it in a powder.
  • Now add the powder and sambhar powder, after the vegetables are cooked.
  • Let it be in the stove till it boils.
  • Now fry the all seasonings in oil and add to the kuzhambhu.
  • Serve hot with hot rice ,pongal, and  dosai .
  • Enjoy!!






Dec 10, 2014

416: Pumpkin Sambhar/ Poosanikai Sambhar



South Indian meal is incomplete without Sāmbhar. Though I already posted few Sāmbhar recipes, I want to post one more Sāmbhar recipe.   Make delicious Pumpkin Sambar using this simple recipe from  My Madappalli.

Ingredients  

 Chopped Red Pumpkins               2 cups
Tovar Dhal                                  1/2 cup   
Chopped Green chilies                 2 Nos
Tamarind                                    gooseberry sized
Curry leaves                                few
Tomato                                       1 No.
Coriander leaves                         For decoration
Salt                                            To Taste.

To Roast and Grind
 Chenna dhal                              1 Tbsp.
Thuvar dhal                               1 Tbsp.
Fenugreek seeds                       ¼ Tsp.
Urdh dhal                                  1 Tbsp.
Coriander seeds                        1 Tbsp.
Asafetida powder (Kayam)       ½ Tsp.
Red chilies                                6 Nos.
Oil                                            As needed

For Tempering   

Coconut Oil                              1 Tbsp.
Mustard seeds                        1/2 tsp
Dry red chillies                        3 split


Method:

  • Pressure cook the  tovar dal,  ½ of pumpkin cubes with turmeric powder and few green chillies with 1½ cups of water until dal is soft for 2-3 whistles. Mash it gently with the back of a spoon and set aside.
  • Soak the tamarind in hot water and pureed the juice throwing out the fiber.
  • Heat oil in a pan, add the ingredients from "To roast and grind " and fry until the lentils turn brown . Cool them to room temperature and grind to coarse powder.
  • Add some chopped tomatoes,green chilies,  ,tamarind juice, 2 tbsp of sambhar powder ,salt to taste and 1 cup of water .
  •  Close the pan with a lid and cook for 8 to 10 minutes until its cooks well and leaves out nice aroma.
  • Once it cooks well, Add the cooked dal and cubed pumpkins to the mixture and bring it to a boil, and cook till the pumpkin pieces are soft.v Finally check for salt and spices and add accordingly.
  • Meanwhile, heat oil in a small pan and add the mustard seeds. Once they begin to splutter, add the dry red chillies and curry leaves. Fry well.
  • Add this tempering to the pumpkin sambhar.
  • Garnish with freshly chopped coriander leaves. Serve hot with steamed rice.




Jul 10, 2014

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)



May 30, 2014

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 :




May 23, 2014

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.





May 7, 2014

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


Apr 21, 2014

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


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