Kuzhambus - Gravies of South India!

Re: Kuzhambus- the gravies of South India.

Dear Nands,
I do not think it will be suitable for VK if it is urad or moong dhals! :-(
Love,
Chithra.

 

Drumstick Porichakuzambu – specially for drumstick lovers!

For this select fleshy drumstick & make this when they are very fresh for the best flavour.
Cut into 3” pieces and steam till soft. Cool, slit open and scoop out the fleshy portion. A few pieces may be used whole.

Scopped fleshy portion - 2 cups

Boiled tur dhal - 1 cup (or3/4 cup boiled moong dhal)

Fry in ½ tsp oil:

Pepper - 1 level tsp

Urad dhal - 1 tbsp

Green chilli - 1 (or more to taste)

And grind to a paste with:

Grated coconut - 2 tbsp

To temper:

Oil - 1 tsp

Mustard seeds - 1 tsp

Urad dhal - 2 tsp

Curry leaves

Boil, vegetable, cooked dhal, paste and salt for 2-3 mts till blended.

Remove & temper.

Goes with rice, raitha and any roast.

 

Poondu (garlic) Kuzambu - soothing after deepavali feasting!

Peeled garlic pieces - 1 cup

Peeled small onions - ½ cup

To fry in ¼ tsp ghee & powder:

Pepper - 2-3 tsp

Grind together:

Small onions - 10

Tomatoes - 4 medium

Tamarind paste - 1 tbsp

Salt, jaggery to taste

To temper:

Oil - 2-3 tbsp

Red chillies - 3-4

Mustard seeds - 1 tsp

Methi seeds 1tsp

Hing - ½ tsp

Curry leaves - few

Heat oil & temper as given.

Add garlic & onion & sauté well

Add ground paste & sauté again.

Next add tamarind paste, 2 cups of water, pepper powder, salt & jaggery.

Simmer till done.

 

Jiffy Morkuzambu - no coconut.

Fresh curds - 1 cup (lightly beaten)

Salt

Grind together:

Chopped coriander leaves - ½ cup

Green chillies - 1 or 2

To temper:

Oil - 1 tsp

Mustard seeds - ½ tsp

Add ground paste & salt to lightly beaten curds & salt.

Temper.

Goes with chips or any roast or any kalanda sadham.

 

Mukkala Pappu ( Mixed dhal with vegetables) - yet another Andhra dish !

Mix & pressurecook till soft:

Gram dhal & Tur dhal - ¼ cup, each

Potatoes - 1, medium, chopped

Brinjals - 2 medium, chopped

Tomatoes - 2, chopped

Green chillies - 3, 4 finely chopped

Haldi

Cool & lightly mash.

To the above add:

Tamarind paste - 3 tsp

Sambar powder - 1 tsp

Cook together for a few mts & temper with:

Oil & ghee - 3 tsp

Mustard seeds - 1 tsp

Urad dhal - 1 tsp

Jeera - ¼ tsp

Red chillies - 2,3

Onions chopped - 2 tbsp (optional)

Garlic crushed - 2 tsp ( optional)

Hing - ¼ tsp

Curry leaves - few

Serve garnished with coriander leaves.

Serve with rice or rotis.

 

Spicy Punjabi Kadhi - very spicy!

Fresh curds - 1 ½ cups

Besan - 2 tbsp

Oil - 1 tbsp

Jeera - 1 tsp

Hing - a pinch

Sliced onions - ½ cup

Finely chopped garlic - 1 tbsp

Red chilli powder - 1 tsp

Salt, haldi, curry leaves

Blend curds & besan without lumps.

Heat oil & add jeera.

Next add hing, curry leaves, onions & garlic & sauté for mts.

Add curds-besan mixture, 1 ½ cups of water, salt, haldi, red chilli powder & simmer on a low flame.

Serve hot with rice or parathas.

 

Panchvati Dhal - goes with rice & chappathis.

1 tbsp each of moong dhal, urad dhal, tur dhal, masoor dhal, gram dhal

Mix & soak the above for 1 hr & drain.

Onion - 1 medium, finely chopped (optional)

Tomatoes - 3, finely chopped

To temper:

Ghee - 2 tsp

Jeea - 1 tsp

Red chillies - 2

Green chillies 2,3 slit lengthwise

Salt, haldi

Coriander leaves - to garnish

Wash, soak the dhals for one hour, drain & pressurize till soft, adding haldi.

Heat ghee & temper jeera.

Add both chillies & sauté - add onions, if you are using, at this stage.

Add tomatoes & fry till pulpy.

Add the cooked dhals, mix well & bring to a boil.

Remove when it comes to sambar consistency.

Garnish with coriander leaves.

 

Mamidikaya Pappu (Mango dhal) - best with hot rice & ghee.

Sour mangoes suit best.
Peel & grate mangoes.

Grated mangoes - 1 cup

Cooked tur dhal - 1 cup (or more to taste)

Red chilli powder - 2 level tsp

Salt, Haldi

Oil - 2 tsp

Mustard seeds - 1 tsp

Keep the boiled & mashed tur dhal ready.

Heat oil & temper mustard seeds.

Add grated mangoes & haldi & fry for 5 mts.

Add just enough water to cook them.

When soft, lightly mash & add dhal, chilli powder & salt.

Simmer for 10 mts for the raw flavour of chilli powder to go.

Serve hot with rice & ghee.

Any vegetable roast is good.

 

Palak Koora Pappu (Palak dhal) - Yet another dhal from my young Andhra friend !

For SBS photos, please go to
Palak Koora Pappu


It is optional to add onions & garlic, while tempering.

Moong dhal - ½ cup

Palak, cleaned & chopped - 2 cups

Tomatoes - 2, chopped

Green chillies - 2, 3 ( or more to taste)

Tamarind paste - 2 tsp

Sambar powder - 1 tsp

Salt

Oil - 2 tsp

To temper:

Ghee - 2 tsp

Mustard seeds - 1 tsp

Jeera - ½ tsp

Onions - 2 bsp, finely chopped

Garlic, crushed - 1 tbsp

Hing - ¼ tsp

Red chillies - 2,3

Cook dhal with hadi & 2 cups of water till soft. ( i cooked palak with tomatoes by one-whistle method).


Heat oil, add tomatoes, green chillies & fry for a while.

Next add tamarind paste, sambar powder, salt & sufficient water to get the required consistency.
Boil for a few mts & remove.

Temper as given.

Garnishing with fried onions is optional.

Goes with hot rice-ghee as well as rotis.