Tag Archives: kuzhambu

Vendakkai Thengai Puli Kuzhambu

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When I was in college my Amma was out of station and my neighbour aunt offered to give lunch for me. First I told her I will cook, but Aunty convinced me and gave this kuzhambu and potato fry for lunch. While eating I realized its different from Amma’s kuzhambu. Amma doesn’t add onions in vendakkai kuzhambu, also there is no grinding step. I got so addicted to Aunty’s preparation, till my marriage whenever she prepares this kuzhambu in home, she sends me some. My Amma learnt this recipe and started cooking at home for me, also she wrote this recipe in a notebook for my reference.

Ingredients:

Ladies Finger – 10 – 12 (depending on the size of ladies finger)

Onion – 1, chopped

Tomato – 1, chopped

Tamarind – 1 lemon sized ball

Sambar powder/ chilli powder – 1 tsp + 1/2 tsp ( I used Sambar powder)

Jaggery – 1/4 tsp (optional)

Salt – to taste

To temper:

Sesame Oil – 1 tbsp

Mustard seeds – 1/4 tsp

Fenugreek – 1/8 tsp

Curry leaves – 1sprigg

To grind:

Coconut grated –  1/4 cup

Cumin seeds – 1/2 tsp

Onion – 2 tbsp, chopped

Tomato – 2 tbsp, chopped

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Method:

  • Soak tamarind in 1 cup of luke warm water and keep aside for 5 – 10 minutes, and extract the juice
  • Add oil to the pan. When oil is hot add ‘to temper’ ingredients and let them splutter. Add onion and sauté till the onion is translucent. Add tomato and cook till they become mushy
  • Add ladies finger and sauté till they are cooked
  • Add sambar powder and cook for a minute
  • ladiesfingervethakuzhambuAdd the tamrind juice, 1 cup  + 1/2 cup of water, salt  and cook till the raw smell goes off

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  • Grind the items listed under “to grind” with little water. Add the grind paste and jaggery; cook for 4 – 6 minutes and switch off

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  • Serve with rice and poriyal / chips

Checkout my other rice Accompaniments,

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My Notes:

  • Brinjal can be used instead of ladies finger
  • Adjust the Kuzhambu consistency according to your desire
  • Jaggery was not in the original recipe, but I added as I got use to the jaggery flavor in puli kuzhambu
  • Though onions and tomatoes are added raw, they won’t have raw taste in Kuzhambu as they are boiled

Poondu Kuzhambu

Poondu Kuzhambu

Garlic is very good for health and I love any food prepared with garlic  This tangy Kuzhambu is  perfect for rice / idlies or even dosa. Like Milagu Kuzhambu this Kuzhambu  can be kept for 3-4 days

Poondu Kuzhambu

Preparation Time : 10 mins | Cooking Time : 25 mins

Ingredients:

Garlic –  1/3 cup

Shallots – 1/3 cup

Tamarind – lemon sized ball

Sambar powder – 1 tsp (Adjust according to your taste)

Pepper powder – 1/8 tsp

Turmeric powder – a pinch

Coriander Powder – 1/2 tsp

Sesame oil – 1 tbsp

Mustard seeds – 1/4 tsp

Fenugreek seeds – 1/8 tsp

Channa Dal – 1/2 tsp

Curry leaves – few

Asofetida – a pinch

Jaggery powder – 1/2 heaped tbsp

Salt – as needed

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Method:

  • Soak tamarind in Luke warm water for 15 minutes and extract the juice with around 3 cups of water
  • Add oil to the pan. When oil is hot add mustard seeds,channa dal, curry leaves and fenugreek and let them splutter. Add garlic and onion and sauté till the onion raw smell goes off they are cooked. Add sambhar powder and sauté for 30 secs
  • Add tamarind extract, turmeric powder, pepper powder, coriander powder and salt; allow it to boil for 10 minutes to get rid off raw smell of tamarind juice

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  •  Add  jaggery and cook for another 5 – 10 minutes or till the Kuzhambu becomes thick

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My Notes:

  • If you think kuzhambu is watery take a ladle of Kuzhambu in a small bowl add 1/4 tsp of rice flour and mix well without lumps add it to the Kuzhambu
  • Tomatoes  can be used for more tangy flavour
  • Instead of using coriander powder and sambar powder, Coriander seeds along with 2 shallots and red chilli can be dry roasted and added to boiling Kuzhambu
  • Red chilli can be used instead of sambar powder
  • Large onion can be used instead of small onion
  • Veggies like brinjal and ladies finger can be added after onions and garlic are cooked

Paruppu Urundai Kuzhambu

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Post after a longtime! Felt good while drafting this:-) Thank you all for stopping by, and noticing my absence and asking me. I feel blessed to have such sweet people around me:-)

Paruppu Urundai Kuzhambu is a traditional dish prepared with lentils.  Whenever we get bored of sambar, vatha kuzhambu, moor kuzhambu, milagu kuzhambu etc., my mom prepares this. Takes little extra time when compared to other Kuzhambu, but after tasting the dish we won’t mind spending the extra time. Yet another recipe from my Amma’s cookbook.

Paruppu Urundai Kuzhambu

Preparation Time : 10 minutes | Soaking time – 2 hours | Cooking Time : 30 mins | Serves : 4

Ingredients:

For lentil Balls:

Toor dal – 1/2 cup

Channa dal  – 1/4 cup

Fennel Seeds – 1/4 tsp

Red Chilli – 2 (Adjust according to your taste)

Ginger – 1/4 tsp

Kuzhambu (Gravy):

Onion – 1

Garlic – 3 pods, finely chopped

Tomato – 1

Tamarind – 1 lemon sized ball

Coconut grated (optional) – 3 tbsp

Sambar powder/ chilli powder – 1 tsp ( I used Sambar powder)

Salt – to taste

To temper:

Sesame Oil – 1 tbsp

Mustard seeds – 1/4 tsp

Fenugreek – 1/8 tsp

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Method:

  • Soak the dal and red chilli for 2 hours and strain the water. Add ginger and fennel seeds to the dal, and grind them into coarse mixture without adding water. Add onion and required salt to the mixture and combine well. Make marble sized balls out of it and keep aside.

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  • Soak tamarind in 1 cup of luke warm water and keep aside for 5 – 10 minutes, and extract the juice
  • Add oil to the pan. When oil is hot add ‘to temper’ ingredients and let them splutter. Add garlic and onion and sauté till the onion is translucent. Add tomato and cook till becomes mushy

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  • Add sambar powder and give a quick stir. Add the tamrind juice, 2 cup of water, salt  and cook till the raw smell goes off

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  • From the side, gently add the lentil balls one by one and cover with lid. Lentil balls initially sink, and float after cooking

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  • Avoid sauting till the lentil balls are cooked, to prevent them from breaking. Add grated coconut and mix well. Cook for 3-4 minutes and switch off

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My Notes:

  • While lentil balls are cooking avoid sauting, as the  balls may get mushy
  • Can grind and add coconut
  • Instead of cooking lentil balls directly in gravy, can also steam them and add it to the gravy
  • Gravy thickens overtime, so switch off before it comes to gravy consistency
  • Can also saute and grind (onion and tomatoes) instead of adding directly
  • Can also grind lentil into fine paste

Milagu Kuzhambu

 

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When ever we catch cold, Milagu Kuzhambu and Milagu rasam are instant home remedies my mom makes. Not only during cold, Milagu Kuzhambu also helps in digestion. After having heavy outside food, I generally prefer Milagu Kuzhambu the next day. Milagu Kuzhambu, paruppu thogayal and sutta appalam – what a combination!!! (Since I have an electric stove, I microwave the appalam for 20 sec). Milagu Kuzhambu can be stored in the fridge for a week.

Milagu Kuzhambu 

Preparation time: 10 mins  |  Cook time: 15 mins

Recipe Category: Rice Accompaniment

Ingredients:

Tamarind – 1 (small lemon size)

Jaggery – 1/2 tsp

Salt – to taste

Asafoetida  (hing) – a generous pinch

For Kuzhambu paste:

Pepper corns (Milagu) – 2 tsp (Adjust according to your spice level)

Sesame seeds – 1/4 tsp

Coriander seeds – 1 tbsp

Channa dal – 1/2 tbsp

Fenugreek seeds- 1/4 tsp

Garlic – 4 pods

Curry leaves – 1 spring

Sesame Oil – 1/4 tsp

To temper:

Sesame oil – 2 tbsp

Mustard seeds – 1/4 tsp

Fenugreek seeds- 1/4 tsp

Method:

  • Soak tamrind in warm water
  • Add 1/4 tsp oil to a pan. Add the ingredients under ‘For Kuzhambu Paste’ and sauté over low flame to a golden brown color. Turn off the stove and add curry leaves, and allow them to cool

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  • Blend them along with the tamarind into a paste, adding little water
  • Add 2 tbsp of oil to the pan, add the ingredients under ‘To temper’ and let them splutter
  • Transfer the ground paste, salt, and add water (I prefer my Milagu Kuzhambu in thick consistency, so added around 1/2 cup of water). Cook on medium flame till it starts boiling. Once it boils, add the jaggery just before switching off

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.My Notes:

  • If you are not using garlic, then you can dry roast the ingredients for Kuzhambu
  • Insead of grinding, you can add curry leaves directly but i prefer this way so that it cannot be omitted while eating 🙂
  • If you are keeping them for more days, add extra sesame oil

Ennai Kathirikai Kuzhambu

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Ennai kathirikkai kuzhambu is yet another “Mom’s recipe”. Whenever she gets small brinjals from the grocery store, she prepares this dish. If you love brinjal, then this is a must-try recipe. This Stuffed Brinjal kuzhambu goes well with any fried curry/ paruppu usili.

Ennai Kathirikai Kuzhambu

Preparation Time : 10 mins | Soaking Time :15 mins | Cooking Time : 30 mins | Serves : 3

Category:Rice Accompaniments

Ingredients

Eggplant/Brinjal/Aubergine- 8  (preferably small brinjal, since I didn’t have them, used medium sized)

Tamarind –  lemon sized

Salt – as needed

Spice Powder:

Channa dal/bengal gram – 1 tbsp

Coriander seeds/Dhania -1 tbsp

Urad dal – 1/2 tsp

Red chillies – 3 ( Adjust according to your spice level)

Black Sesame seeds – 1/2 tsp

Fenugreek –  1/8 tsp

Rice – 1/4 tsp

Pepper – 1/4 tsp

To Temper:

Mustard seeds -1/4 tsp

Fenugreek – 1/8 tsp

Asafoetida/hing – a generous pinch

Curry leaves – one spring

Sesame Oil – 2 tbsp (Typical 4/5 tbsp are used but I have reduced)

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Method:

  • Soak tamarind and extract the juice
  • Dry roast the ingredients mentioned under spice powder till golden brown and switch off. Grind into a coarse powder.
  • Wash Eggplant, discard the stem and make two cuts leaving the bottom intact. Stuff the Eggplant with the spice powder and keep it aside

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  • Add oil to that pan and add the items under ‘to temper’ and let it splutter. Add the stuffed brinjals, turmeric powder and salt for brinjal. Cook on low flame, stirring it occasionally till the eggplants are half cooked. Add tamarind extract, the remaining spice powder and salt for gravy

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  • Cook till the gravy thickens. Serve the Kuzhambu with Rice and any side dish. We had it with Beans Paruppu Usili

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My Notes:

  • Coconut can added in a spice powder
  • For Kuzhambu, shallots and garlic can be added