Vengaya Vatha Kuzhambu / பெரிய வெங்காய வத்தகுழம்பு

Ingredients

Big onion : 1 cup ( Chopped)
Tamarind juice : 2 cups
Sambar powder : 2 1/2 tbsps
Sesame oil : 2 tbsps
Mustard seeds
Fenugreek seeds
Red chilly
Curry leaves
Salt

Method

Heat oil in a tawa,add mustard seeds,fenugreek seeds,red chilly,curry leaves and fry.
Put the onions and fry.
Add sambar powder and fry Quickly.
Add tamarind juice,salt,,let it boil for 10 minutes.
Once the raw smell of sambar powder & tamarind is gone ,switch off the flame.
Serve hot with rice .

Bonda Mor Kuzhambu / போண்டா மோர்குழம்பு

Ingredients

Yogurt     : 1 cup
Grated coconut : 1/2 cup
Coriander seeds : 2 tnsp
Channa dal        : 1 tbsp
Green chillies    : 4
Cumin seeds     : 1/4 tsp
Coconut oil      : 1 tbsp
Salt
Curry leaves
Asafotida

For bonda 

Urad dal             : 1/4 cup
Green chilly       : 2 
Ginger                : 1/4 inch
Salt

Wash and soak urad dal for 1 hour.
Grind with green chilly , ginger and salt to a smooth batter.
Add curry leaves and mix.
Heat oil in a kadai , take batter little by little and drop it in oil.
Deep fry till golden brown .
Drop the fried bonda in warm warm for few minutes , remove and keep aside.



Method

Soak coriander seeds, cumin seeds, green chillies, channa dal for 1/2 an hour and grind with grated coconut to a smooth paste.
Add coconut paste to yogurt/curd , whisk well, cook over low heat ,string continously to prevent curdling.
Add salt and when it starts boiling, immediately switch off the flame.
Heat coconut oil in a pan , add mustard seeds, curry leaves, asafotida one by one.
Add the tempering to the morkuzhambu and mix.
Now add the bonda in the morkuzhambu and mix well.
Serve hot with rice.

Manathakkali Vathal Kuzhambu / மணத்தக்காளி வத்தல் குழம்பு

Ingredients

Manathakkali vathal                     : 2 tsps
Tamarind water                             : 2 cups
Sambar powder                             : 1 1/2 tbsps 

Gingelly oil                                   : 1 1/2 to 2 tbsps 

Mustard seeds

Fenugreek seeds
Salt
Curry leaves
Mustard seeds
Asafoetida 

Method

In tamarind water , add sambar powder,asafoetida,salt and keep aside.
Heat oil in a kadai Add mustard seeds, after it starts to splutter add fenugreek seeds, curry leaves and fry.  

Add manathakkali vathal now and fry  till it turns brown.

Add tamarind mixture now.
Let it boil on low flame till oil separates and kuzhambu becomes thick.
Remove from flame and serve hot.

 

 

Sundakkai Vatha kuzhambu / சுண்டைக்காய் வத்தக் குழம்பு

Ingredients

Sundakkai vathal / Turkey berry   : 15 
Tamarind water                             : 2 cups
Sambar powder                             : 1 1/2 tbsps 

Gingelly oil                                   : 1 1/2 to 2 tbsps 

Mustard seeds

Fenugreek seeds
Salt
Curry leaves
Mustard seeds
Asafoetida 

Method

In tamarind water , add sambar powder,asafoetida,salt and keep aside.
Heat oil in a kadai add sundakkai vathal till it turns brown.

Add mustard seeds, after it starts to splutter add fenugreek seeds, curry leaves and fry.

Add tamarind mixture now.
Let it boil on low flame till oil separates and kuzhambu becomes thick.

Remove from flame and serve hot with rice and paruppu usili.

Paruppu usil recipe here..

Saravana bhavan style tiffin sambar

Ingredients

Cooked toor dal       : 3/4 cup
Small Onion            : 8 to 10 nos  
Tomato                    : 1 
Carrot                      : 1
Tamarind water       : 1/4 cup 
Red chilly                : 2 nos
Salt
Coriander leaves
Mustard seeds
Curry leaves
Oil

To grind

Coconut    : 1 1/2 tbsp
Tomato     : 1
Fried gram dal   : 1 tbsp
Sambar powder  : 2 tsps 

Method

Chop the onion ,carrot,tomato and keep aside. 
Heat oil in a kadai, add mustard seeds, broken red chilly, curry leaves and fry. 
Add carrot ,tomato and fry for few minutes.
Add salt, sprinkle little water and let the carrot cook until soft.
Grind all the ingredients mentioned under 'to grind' to a fine paste and keep aside.

Add tamarind water ,coconut paste,cooked dal and mix everything well.

Let the sambar boil for 5 to 8 minutes.

Garnish with coriander leaves and serve hot.

Raw mango Sambar / மாங்காய் சாம்பார்

Ingredients

Raw mango             : 1 
Toor dal                   : 3/4 cup
Small onion             : 10 nos
Tomato                    : 2 big size
Sambar powder       : 2 tsp
Mustard seeds          : 1/2 tsp
Fenugreek seeds      : 1/4 tsp
Curry leaves
Salt
Oil

Method

Pressure cook the toor dal with water and turmeric powder for 3 to 4 whistles and keep aside.

Heat 1 tbsp oil in a kadai,add mustard seeds ,Fenugreek seeds,small onion and fry 

Add the chopped tomatoes and stir.

Add turmeric powder,

Asafoetida.

1cup water, Sambar powder,

Salt and let it boil.

Wash and chop the mango into pieces and add it to the boiling sambar.

Let it boil till the mango gets cooked.

Add the cooked dal and mix well.

Bring to boil for few minutes and switch off the flame.

Chinna vengayam Poondu vatha kuzhambu / Poondu Kuzhambu

Ingredients 

Tamarind            ; 1 lemon size
Shallots / chinna vengayam   ; 1/4 cup ( peeled)
Garlic                                     : 10 nos ( peeled)
Sambar powder                      ; 1 1/2 tbsps
Jaggery                                   : 1/2 tsp
Gingelly oil                            : 2 tbsps
Salt
Curry leaves
Asafoetida
Mustard seeds
Fenugreek seeds

Method 

Soak tamarind in water for 1/2 an hour and extract 2 cups juice.
Heat oil in kadai,temper with mustard seeds fenugreek seeds and curry leaves.
Add onion,garlic and fry for sometime.
Add tamarind water,sambar powder,salt,asafoetida,jaggery ,stir well and bring to boil on medium flame.
Cook till it thickens and oil separates. 

Serve hot with rice and potato fry.

Enjoy.

.

Thattai Payir Kuzhambu / Karamani Kuzhambu

Ingredients

 Karamani / Thattai payir           : 1 cup
Small onions                           : 1/2 cup
Tomato                                       : 3 nos
Grated coconut                           : 2 tbsps
Sambar powder                           : 2 1/2 tsps
Refined oil / Gingelly oil             : 1 1/2 tsp
Mustard seeds                               : 1/2 ysp
Fenugreek seeds                            : 1/4 tsp
Salt
Curry leaves
Asafoetida 

Method

Wash & soak karamani for 2 hours in hot water.
Pressure cook it with little salt for 3 whistles.
Grind coconut to a smooth paste and keep it ready.
Heat oil in a pan, add mustard seeds,fenugrek  seeds,curry leaves. 

when mustard seeds splutter, add onion and fry.

Add chopped tomatoes, turmeric powder, sambar powder and fry.

Now add the black eyed bean / Karamani,salt,asafoetida,coconut paste and mix. 

Add 1/2 cup water and let it boil for 5 minutes on low flame.

Switch off the flame and serve with hot rice.

Enjoy..

Chinna Vengaya Vatha Kuzhambu (Pearl Onion in Spicy Tamarind Gravy)

Ingredients

Chinna Vengayam / Pearl onion       : 1 cup ( skin removed)
Tamarind juice                                : 2 cups
Sambar powder                             : 2 1/2  tbsps
Sesame oil                                     : 2 tbsps
Mustard seeds
Fenugreek sees
Red chilly
Curry leaves
Salt

Method

Heat oil in a tawa,add mustard seeds,fenugreek seeds,red chilly,curry leaves and fry. 
Put the onions and fry.
Add sambar powder and fry Quickly.
Add tamarind juice,salt,asafoetida ,let it boil for 10 minutes.
Once the raw smell of sambar powder & tamarind is gone ,switch off the flame.
Serve hot with rice .

Field Beans Thenga Aracha Kuzhambu

Ingredients

Fresh Field beans   : 1 cup
Urad dal                :  1 tsp
Fenugreek seeds   : 1/4 tsp
Red chillies          : 8 nos
Raw rice               : 1 tsp
Grated coconut    : 1 cup
Tamarind             : a small lemon sice 
Coconut oil          : 2 tsp
Mustard seeds
Curry leves
Salt

Method

Soak tamarind in water for 10 minutes,extract the juice from it ( 2 cups)
Add field beans,salt to  it and let it boil.
Meanwhile,heat a kadai,add 1/2 tsp coconut oil,put urad dal,fenugreen seeds,rice ,red chillies and fry .
Grind the above ingredients with grated coconut into a smooth paste.
Once the field beans cooked,add the paste and mix well.
Let it boil for few minutes and switch off the flame.
Heat 1 tsp coconut oil,temper with mustard seeds and curry leaves.
Add it to the kuzhambu and mix well.
Serve hot with plain rice. 

 

Omam Vatha Kuzhambu

Ingredients

Tamarind water        : 2 cups
Sambar powder       : 1 1/2 tbsps
Omam / Ajwain        : 1 tsp
Gingelly oil                : 2 tbsps
Salt
Curry leaves
Mustard seeds
Asafoetida

 

Method

In tamarind water , add sambar powder,asafoetida,salt and keep aside.
Heat 11/2 tbsp oil,temper with mustard seeds,curry leaves.
Add tamarind mixture now.
Let it boil on low flame.
Heat remaining 1/2 tbsps oil in an another pan , add omam / ajwain,as this splutters add this to the  simmering kuzhambu & mix.
Let it boil for another few minutes.
Remove from fire & Serve with hot rice.

Simple Tomato Kurma - Side dish for Idly/ Dosa

Ingredients 

Tomatoes       : 3 
Chopped onion   : 1/2 cup
Red chilly powder   : 3/4 tsp 
Green chilly             : 1
Coriander leaves 
Salt 
Oil 

To grind 

Grated coconut   : 2 tbsps
Fried gram          : 1 tsp
Fennel seeds       : 1/2  tsp

Method 

Grind the things under 'To Grind' into a very smooth paste.
Chop tomatoes finely.
Heat oil in a kadai, add onion, slit green chilly and fry.
Add tomatoes and salt to it.
Add red chilly powder, stir ,cover & cook for few minutes.
Add the ground coconut paste and little water to it,reduce the flame and cook for few minutes till it thickens.
Add coriander leaves and Switch off the flame.
Serve hot with Idly or Dosa. 

Paruppu Urundai Mor kuzhambu with step-by-step pictures

Ingredients 

Toor dal : 1 cup 
Curd      : 2 cups 
Grated coconut   : 1/2 cup
Green chillies       : 4 nos
Red chillies         : 5 nos 
Cumin seeds       : 1/2 tsp 
Rice flour            : 1/2 tsp 
Asafoetida  
Salt
Coconut oil 
Curry leaves 
 Mustard seeds 

Method 



Wash & soak the dal for 1 hour & grind along with red chillies and 1/4 tsp salt.

Stir fry the grounded paste for few minutes. 

Make it into balls and steam it in the idly cooker or in microwave.

Grind coconut,green chillies,cumin seeds,rice flour and curd into very smooth paste.

Boil the coconut paste with salt and some more curd. When the mixture starts to boil, add the dal balls and let it cook for 2 minutes.

Heat coconut oil in a frying pan,add mustard seeds, curry leaves, red chilly, when the mustard starts to splutter,pour it on the kuzhambu and mix. Garnish with coriander leaves..

The Mor Kuzhambu Is ready...