Re: Kuzhambus- the gravies of South India. Dear Ami, Yes, then it becomes close to dhal makni. Soak for & cook for longer time.Love, Chithra.
Channa-Cucumber Dhal - an unusual, crispy dhal! Channa dhal - ½ cup Finely chopped cucumber - ½ cup Minced green chillies & ginger - 2 tsp Red chilli powder - ½-1 tsp Salt, haldi, hing Oil - 1 tsp Jeera - 1 tsp Coriander leaves - to garnish Soak & boil dhal with haldi till soft & grainy. Heat oil, temper jeera & hing . Add, minced green chillies & ginger, red chilli powder & fry lightly. Add dhal & simmer till well blended. Add the cucumber pieces, remove from flame & keep covered. After 10 mts, garnish & serve hot.
Greens Dhal - the Mangalorean Way ! Any variety of greens (keerai) can be used. This goes very well with rice and chappathis also. Cooked tur dhal - 1 cup Cooked palak or any greens - 1 cup Onion - 1 bog, chopped (optional) Tomatoes - 2, chopped fine Grind to a paste: Grated coconut - 1 ½ tbsp Green chillies - 4,5 Ginger - ½ “ Pepper - ¼ tsp Tamarind paste - 2 tsp To temper: Oil - 1 tsp Mustard seeds - 1 tsp Jeera - 1 tsp Salt, lime juice ( optional) Heat oil & temper as given. Fry onion lightly; then add tomatoes & fry till pulpy. Add ground paste, mix & stir for a few mts. Add cooked dhal, cooked greens & salt. Bring to boil & simmer till gravy thickens to desired consistency. Add lime juice & remove.
Milaku Morkuzambu - no coconut, no grinding ! I learnt this from Ms Cheeniya. This is light on the stomach and goes well with a roast curry, puli kootu and appalam. Sour butter milk ( thick) - 1 cup Water - ½ cup Pepper powder - 1 heaped tsp Rice flour - 1 tsp Salt To temper: Oil - 1 tsp Mustard seeds - 1 tsp Jeera - ½ tsp Curry leaves - few Mix buttermilk, water, pepper powder and rice flour, thoroughly. Do not add salt now. Heat oil in a kadai & temper. Then lower the flame and add the mixture. Cook on a low flame, stirring continuously till bubbles appear on the top. Switch off, add salt & mix well for a few mts.
Araippuli Kuzambu - from grandma’s recipe-chest!! Any of the 3 vegetables – brinjal, bittergourd or keeraithandu is used. For whole pulse, raw peanuts or black small channa can be used. A vegetable and a pulse are combined for this kuzambu. Cut the vegetables into small cubes, the size of the pulse. Soak the pulse & cook first with a pinch of salt till soft. Drain. Chopped vegetable cubes - 2 cups Boiled puses - 1 cup Tamarind paste - 3 tsp Sambar powder - 1 tsp Pepper powder - ½-1 tsp (to taste) Salt, haldi, hing Rice flour - 2 tsp To temper: Oil - 1 tsp Mustard seeds - 1 tsp Urad dhal - 2 tsp Grated coconut - 3 tbsp Curry leaves - few If using, bittergourd, fry it in 1 tsp oil in a kadai on a low fire to reduce bitterness. In a pressure pan, add vegetables, cooked pulse, tamarind paste, salt, haldi, 2 cups of water, sambar powder and pepper powder. Cook for 2 whistle till vegetable is soft. Cool & open. Add rice flour mixed with a cup of water & raw hing powder. Stir well & simmer to boil till well blended. Remove & temper as given till coconut turns golden. Goes well with hot rice & ghee along with a green vegetable curry & keerai masiyal.
Rajasthani Dhal - Very creamy without tomatoes, for a change ! Green moong dhal (split dhal with skin) - ½ cup Gram dhal - 2 tbsp Amchur (mango) powder - 2 tsp To temper: Oil - 1 tbsp Chopped onion - ½ cup Chopped garlic - 2 tbsp Ginger-green chilli paste - 2 tsp Red chilli powder - 1 tsp Dhaniya & jeera powders - 1 tsp, each Salt, haldi Wash & soak both dhals together for 2-3 hrs. Pressurise with haldi till soft . Cool, open & whisk. Heat oil & first fry onions followed by garlic. When well sauted, add green chilli-ginger paste & the masalas. Fry lightly & add dhal.. Add salt & mango powder. Simmer to boil for a few mts till well blended. Remove & garnish with coriander leaves.
Horsegram Ghashi - yet another kollu dish ! Horsegram - ½ cup (soak for 8 hrs after light roasting, pressurize & drain away the water -this can be used for rasam) Salt To dry roast till golden brown & grind to a paste: Red chillies - 3,4 Cloves - 2 Cinnamon - ½ “ Pepper - ½ tsp Coconut - 2 heaped tablespoons Onion - 1 big, chopped To temper: Coconut oil - 1 tsp Crushed garlic - 1 tbsp Curry leaves Mix the paste with water & salt. Simmer to boil & add boiled horse gram. Cook on a low flame till well blended. Temper as given till garlic turns light brown. Serve hot with rice.
Re: Mango Sasive - yet another South Canara Recipe ! Dear Chithra I would like to know how to make "shahi paneer" & "paneer pasanda" Love
Re: Kuzhambus- the gravies of South India. Dear Manju, I have made a note of them - will post them definitely. Love, Chithra.