Kuzhambus - Gravies of South India!

Moong Pakoda khadi - A cross between Gujarathi Khadi & S I Paruppurundai kuzambu !

For the pakoda kichdi dhal (split moong dhal with skin) is best. If it is not available, use yellow moong dhal.This is also called Dubka khadi.

Pakoda:

Moong dhal - ½ cup

Red chilli powder - 1 tsp

Salt

Oil - to deep fry

Khadi:

Slightly sour curds - 1 cup

Water - 1 cup

Besan - 2 tsp

Greenchilli-ginger paste - 2 tsp

Salt, sugar

To temper:

Oil - 2 tsp

Red chillies - 2, 3

Mustard seeds - ½ tsp

Methi seeds - ¼ tsp

Jeera - ½ tsp

Hing - ½ tsp

Curry leaves - few

To garnish:

Chopped coriander leaves

For the pakoras, soak dhal overnight.

In the morning, wash very well & remove the skins as far as possible.

Drain well & grind with red chilli powder & salt to a rava like paste.

Heat oil, drop spoonfuls in oil & deep fry to a golden colour.

Drain & keep aside.

Blend curds, water, besan, green chilli-ginger paste & salt, without lumps.

In a vessel, heat oil & temper as given.

Add the curd mixture & cook, stirring so that it does not become lumpy.

Simmer till done & add the pakoras.

Remove, garnish & serve after 30 mts.

Unlike regular khadi, this khadi can be made thinner, so that pakoras can soak well & swell.

 

Re: Kuzhambus- the gravies of South India.

My dear Vidya,
Your words are too sweet - my humility is rushing to the back of my mind, pushing my pride to the front ! I have to use all mental resources , not to be
"smitten" with praise !!
This is something, I am passionat about, Vidya ! I have to mention here, that I owe it all to my Amma , who instilled in me the value - a place for everything & everything in its place. I started applying this in all spheres of life & I believe strongly in
செய்வன திருந்தச் செய்.
But it is bad in the sense that my tolerance for less perfection by others is decreasing! V always has to keep a check on me constantly !!
Thankyou very much for your words - they made my day!
Love,
Chithra.

 

Papad Kuzambu - in South India we call it, Appalam Vathakuzambu

Traditionally Appalams ( papads) were deep fried & used for this dish and fully tamarind was used. I have made changes, to cut down on oil. But there is no compromise on taste!

It is best to use S I urad dhal papads (called ulundu appalam) for an authentic taste.

Papads - 4,5

Tomatoes - 4

Tamarind paste - 1 tbsp

Sambar powder - 2-3 tsp ( to taste)

Salt, haldi

To temper:

Oil - 2 tsp

Mustard seeds - 1 tsp

Red chillies - 2,3

Methi seeds - 1 tsp

Tur dhal - 3 tsp

Hing - ½ tsp

Curry leaves - few

Dry roast papads (on stove top or MW) & break into pieces.

Cook chopped tomatoes with 1 cup of water.

Liquidise, strain & add tamarind paste.

In a pan, heat oil & temper all given ingredients.

Lastly add, sambar powder & fry for a minute.

Add tomato – tamarind mixture, salt, haldi & papad pieces.

When it strts boiling, simmer & cook for a few mts to get the right consistency.

Add just the right amount of water in the beginning itself, to eliminate the use of rice flour for thickening.

Tomatoes give a good, colourful, tasty thickening to the dish.

If you use spicy North Indian papads with pepper etc, adjust the sambar powder level suitably.

 

Re: Kuzhambus- the gravies of South India.

Dear Kamla,
I am surprised !
Believe me, this is an ancient "patti kalathu kuzambu" !! Infact there is an equally delicious karuvadam vathakuzambu, which I am not posting, because it may not be possible for everyone to buy or make 'kuzambu karuvadam".
If you are inclined, please try it - you will become its slave!!!
Love,
Chithra.

 

Re: Kuzhambus- the gravies of South India.

Dear Shal,
I L seems to be full of Appalam vathakuzambu fans, I am surprised ! This, I posted in another site, long back !
Well, you have'nt written, what you made for the Valentine Virundhu??!!
Love,
Chithra.