araitu vitta KARIVEPALI KULUMBU 4 - 6 tsp. Black pepper urad dhall 1 tsp red chilly 1 or 2 channa dhall 1tsp Asafetida 2 cups of fresh Curry leaves Salt 2 cups tamarind water oil mustard & methi seeds. Fry black pepper, red chilly, urad dhall & channa dhall ,asafetida and grind with curry leaves. Pour oil in a pan and make seasoning Mustard & methi seeds Add tamarind water and the masala. Allow it to boil for a while and remove from the fire when it becomes thick. This Kulambu is very good for health.
Poondu (garlic) kuzhambu This is my mil's speciality Ingredients: 1 cup (200 ml) peeled garlic (if you are in India and get the variety called 'malai poondu' use that). If the garlic pods are of not same size then chop the big ones an orange (indian orange) sized tamarind, soaked in water to extract very thick pulp 3 tablespoons gingelly/sesame oil (you can also use other oils but this one tastes best) Salt to taste Turmeric powder - a little less than 1/4 teaspoon Powdered jaggery - 1 teaspoon Curry leaves - 4 or 5 mustard seeds - 1 teaspoon hing/perungayam- a big pinch For the spice paste: Fry the following in 1/2 teaspoon oil, adding red chillies at the end 2 tablespoons coriander seeds 1 teaspoon chana dal 1 teaspoon jeera seeds less than 1/4 tsp methi/fenugreek/vendayam 2-3 dried red chillies (or to taste) Fry in 1/4 teaspoon ghee: 1/2 tsp pepper Cool and grind everything to a fine paste, adding water as needed. Heat the gingelly oil in a kadai. Add the mustard seeds. Once it splutters, add the hing and curry leaves. Also add the garlic and fry on medium flame till the garlic begins to brown (be careful not to blacken them... it will happen before you know). Pour in the strained thick tamarind pulp, turmeric powder, salt and bring to a boil. Then let it cook, uncovered, until the raw smell of tamarind goes away. Now add the spice paste, jaggery and simmer the flame. Check for more salt or jaggery and adjust accordingly. Let the mixture thicken to the consistency you like. I like mine like a thokku. Refrigerate and use as needed. Variation: I sometimes add 2 tsps of manathakali/sundakkai vathal (sorry i don't know the english names for these berries) after the garlic is fried. It tastes good. Latha
Kaara Kuzhambhu - similar to the ones served in chennai hotels Hi Friends I wanted to share with you all a recipie for kaara kuzhambhu that is sevred in hotels in chennai. I got this from a neighbor of ours in India who runs a small local hotel when I visited chennai last year. Kudos to him. 1. Coconut (Grated) - 1 cup (say 1 - 1.5 measure of the sambhar laddle) 2. Khasa Khasa (poppy seeds) - 1 Table spoon 3. Cashews - 7 or 8 (soak it in water) 4. Tomatoes 2 medium sized - chopped to small pieces 5. Red Onions- 2 chopped. 6. Garlic - 6 or 7 bulbs smashed 8. Gingelly oil (Nallennai) - 7-8 table spoons 9. Methi Powder ( better if you fry the methi seeds without oila nd grind to powder) 10. Coriander (Dhania) Powder - unroasted one 1 table spoon 11. Tarmarind - size of a medium sized lemon - soak it in water and make tarmarind paste just we like we do for rasam or sambhar . 12. Manathakkali vathal - 3 -4 spoons you get this in south indian stores - dry roast it in a small pan. 13 - chilli powder 1- 2 table spoons 14 - salt to taste Method Grind the coconut, khasa khasa and soaked cashews into a fine paste. (it can be little coarse also instead of being too fine) Heat the oil in a deep pan, tadka (season) with mustard and hing powder and add chopped onions and fry it until the onions become golden brown. Now add the chopped tomatoes and the smashed garlic. After frying them for a while, add the dry roasted manathakkali vathal and fry for a mintue or 2. Add the tarmarind paste and now add the spices - coriander powder, methi powder, turmeric, salt and chilli powder. After it boils well, add the ground paste and simmer it for a few minutes. You can add red or deep orange food coloring powder if you need the attractive color. garnish with chopped coriander or parsley. it tasted exactly like the kaara kuzhambhu served in hotels in chennai!
Re: Melagu Kulambu Hi Krishnaamma, I was checking the recipe corner written by you. It's very helpfull. thank you very much. I have a question, the black pepper you have used in Melagu Kulambu is powdered or whole. If it is powdered, isn't the kulambu will get very spicy? I am sorry if I sound dumb to you but i just wanted to clarify. Thank you once again I am emnjoing your blogs. Regards, Deepti
Hey I am a southindian myself but was earching for all the great Sambhar recepies. I think its simply amazing that i now have the ultimate recepies of real south indian Sambhar from the veteran thank you very much. I hope my Inlaws will njoy it as they are north indians
Re: Sambar without Sambar Powder amma...........tell me delicious sambhar for 6 people .........lunch and dinner........ actually wat we do is.....take thoor dal in cooker .......then add onion......some oil ......8 tomatoes.....asafoetida.......gg paste.....dhaniya ...........red chilly powder.....salt......and leave it for 5 whistles.......then we season them ......is dis correct.......plz reply me with this recipe.........
