Kuzhambus - Gravies of South India!

Discussion in 'Ask ChitVish' started by Chitvish, Sep 28, 2005.

Thread Status:
Not open for further replies.
  1. sunitha

    sunitha Gold IL'ite

    Messages:
    1,610
    Likes Received:
    82
    Trophy Points:
    103
    Gender:
    Female
    Re: Kuzhambus- the gravies of South India.

    Funny,I make this so often,but never realised it had a separate name...:-D
     
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Peanut Ambat: - I learnt this from my Saraswath friend.

    I used to make this dish with peanuts. For flavour I added drumsticks & tried. It turned out very tasty.

    Raw peanuts - ½ cup

    Cooked tur dhal - 3 tbsp

    Drumsticks - 2, cut into 2” long pieces

    Roast in ¼ tsp oil:

    Red chillies - 7, 8

    Methi seeds - ½ tsp

    And grind to a paste with:

    Coconut - ½ cup &

    Tamarind paste - 1 tbsp

    Salt, haldi

    To temper:

    Coconut oil - 1 tsp

    Mustard seeds - ½ tsp

    Curry leaves - few

    Soak peanuts for 6 hrs.

    Wash well & pressure cook with drumsticks in a pressure pan with little water for 2 whistles.

    Cool, open & add cooked tur dhal, ground paste (with tamarind) & salt.

    Adjust the consistency to the desired level by adding sufficient water.

    Close the pressure pan & cook for 1 whistle.

    Cool, open & temper as given.

    Goes well with rice & a green vegetable curry.



    ambat1.JPG
     
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Onion Puli Gotsu - an age-old recipe from Amma's "treasure trove" !

    This is an ideal side dish for idli, dosai, pongal & arisi-upma.
    With the last two, it makes a "made-for-eachother" combination.
    Small onions are best - if not available, use big onions.

    Chopped onions - 1 cup

    Tamarind paste - 2 tsp

    Oil - 1 tsp

    Salt, haldi

    To roast dry & powder:

    Red chillies - 3, 4

    Dhaniya - 2 tsp

    rice - 1 tsp

    To temper:

    Oil - 1 tsp

    Mustard seeds - 1 tsp

    Curry leaves - few

    In a kadai, heat 1 tsp oil & saute onions.

    When they become transparent, add 1 cup of water, tamarind paste, haldi & salt.

    Boil for 5 mtes - the onions will get cooked.

    Now add the powder mixed with 2 tbsp water ( to prevent lump formation) & simmer till the right consistency is reached.

    The thick or thin consistency is your choice.

    Remove & temper.
    onion puli gotsu.JPG
     
    Last edited: Mar 15, 2010
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Vadai kuzambu - yet another Madurai delicacy, specially for you !

    For vadai:

    Tur dhal - ¼ cup

    Gram dhal - ¼ cup


    Wash well, drain & grind to a coarse paste with


    Garlic - 5,6 petals

    Saunf - ½ tsp ( more is optional)

    Green chillies - 2,3

    Red chillies - 2,3

    Salt

    Oil - to deep fry vadas

    For gravy:

    Tomatoes - ½ kg

    Tamarind paste - 1 tsp

    Red chilli powder - 2 tsp

    Dhaniya powder - 1 tsp

    Salt, haldi

    Onions - 2 – chop

    Green chillies - 2

    Cocunut - ½ - 1 cup

    To temper:

    Oil - 2 tbsp

    Mustard seeds - 1 tsp

    Urad dhal - 2 tsp

    Curry leaves - few

    For vadais:

    Soak dhals for 2 hrs & drain.

    Add other ingredients & grind coarse.

    Make small vadais & deep fry.

    Do not make them crisp, remove when ¾ done so that they will soak better.

    Drop them hot in water so that excess oil will be removed.

    For gravy:

    Boil tomatoes & make a pulp.

    Take 1 cup of milk from coconut by adding warm water.

    Heat oil in a kadai, temper as given & add onions & green chillies.

    When they are well fried, add tomato pulp mixed with tamarind paste.

    Add the necessary amount of water, salt & boil.

    When the raw smell of tomatoes is gone, add coconut milk, simmer & remove.

    Add the vadais just before serving.



    spicy vadaikuzambu.jpg
     
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Hotel Sambar - one of the many versions !

    This does not include tamarind, but is mild & flavourful.

    Pressurise together:

    Tur dhal - ½ cup

    Moong dhal - 2 tsp

    Small onions, peeled, whole - ¾ cup

    Tomatoes - 3 big, chopped

    Green chillies - 3,4 slit

    Ginger - 1 “ piece, crushed

    Haldi


    Roast dry & powder:

    Gram dhal - 1 tsp

    Dhaniya - 2 tsp

    Tur dhal - ½ tsp

    Red chillies - 3,4 ( or to taste)

    Pepper - ½ tsp

    Jeera - ½ tsp

    Khuskhus - 1` tsp

    Saunf - a pinch ( more by choice only)


    To temper:

    Ghee - 1 tbsp

    Mustard seeds - 1 tsp

    Jeera - ½ tsp

    To Garnish:

    Chopped coriander leaves.

    Pressurise, add salt.

    Add the powder mixed with a little water.

    Boil & remove.
    Temper & garnish.

    Hotel sambar-5.jpg
     
    Last edited: Dec 4, 2009
    2 people like this.
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Udupi Sambar - Make with any vegetable combination.

    It is subty different from the usual sambar.

    Cooked tur dhal - 1 cup

    Tamarind paste - 2-3 tsp

    Salt

    Vegetables - 1 cup

    Green chillies, slit - 2-3

    Salt, little jaggery

    Roast in 1 tsp oil, in the following given order & grind to a paste:

    Methi seeds - ½ tsp

    Urad dhal - 2 tsp

    Red chillies - 5-6

    Dhaniya - 1 tbsp

    Coconut - 3-4 tbsp

    Curry leaves - few

    To temper:

    Oil - 2 tsp

    Mustard seeds - 1 tsp

    Hing

    Heat oil & temper.

    Add vegetables & sauté lightly with green chillies.

    Add tamarind paste & just nough water for the vegetables to immerse.

    Add haldi & cook till soft.

    Add cooked dhal, salt, paste & jaggery.

    Boil, adding little water, if necessary to get the required consistency.

    temper as given.

    This can be made with only small onions also.
     

    Attached Files:

    Last edited: Jun 16, 2007
    1 person likes this.
  7. Anushiv

    Anushiv Senior IL'ite

    Messages:
    370
    Likes Received:
    9
    Trophy Points:
    23
    Gender:
    Female
    Re: Kuzhambus- the gravies of South India.

    Dear Chitra Madam,

    This is my first mail to u. I read a lot about u...look forward to see u soon.

    Do u know the recipe for 'kadapa sambhar', my grand mother used to make it.

    And Just now I took a print out of all the 'kozhambus',
    here after, I'm going to try ' dhinamum oru kuzhambu'!

    Thanks a lot...for sharing all the recipes.
    cheers!
    Anu Shiv

     
    Chitvish likes this.
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Re: Kuzhambus- the gravies of South India.

    Dear Anu,
    Welcome to I L & to this forum.
    I have already given what you have asked for.
    Please go to
    Kadappah
    Do try Dinam oru Kuzambu ! Can I expect Dinam oru feedback, Anu ?
    Love,
    Chithra.
     
    Thyagarajan likes this.
  9. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Ripe Mango Upkari - an Udupi dish which goes with rice & parathas

    The country variety of mangoes (sweet & sour) is suitable for this. Traditionally, maida is used. I tried with wheat flour.

    Ripe mangoes - 2,3

    Green chillies - 3, 4 ( more optional)

    Jaggery - to taste

    Salt, haldi

    Wheat flour - 2 tbsp

    To temper:

    Oil - 1 tsp

    Mustard seeds - ½ tsp

    Red chillies - 1-2

    Curry leaves - few

    Extract the mango pulp.

    Boil the peel with little water & extract that juice also.

    Mix mango pulp, juice, salt, haldi & green chillies.

    Add jaggery, if you like it sweet.

    Boil for a few mts.

    Add wheat flour mixed with little water & add, stirring.

    Simmer to boil.

    Remove & temper.

    ripe mango upkari.jpg
     
    Last edited: Apr 22, 2010
    Thyagarajan likes this.
  10. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Kaihuli – Learnt this from a Saraswat friend

    Chow-chow or white pumpkin is used. Cut as for sambar.

    Vegetables - 1 cup

    Sour curds, churned - 1 cup

    Salt

    Green chillies - 2, slit, lengthwise

    To fry in ¼ tsp of oil:

    Methi seeds - ¼ tsp

    Green chillies - 3, 4

    And grind with:

    Cashews - 4, 5

    Coconut - ½ cup

    To temper:

    Coconut oil - ½ tsp

    Mustard seeds - 1 tsp

    Red chillies - 1, 2

    Methi seeds - ¼ tsp

    Curry leaves - few

    Boil the vegetable pieceswith slit green chillies in enough water till soft.

    Add the ground paste & simmer.

    Add the churned curds & enough water to get the desired consistency.

    When it froths, remove &temper as given.

    Serve with a roast curry & appalam.





    kaihuli1.JPG
     
    Thyagarajan likes this.
Thread Status:
Not open for further replies.

Share This Page