Kuzhambus - Gravies of South India!

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

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  1. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Mango Sasive - yet another South Canara Recipe !

    This dish is sweet & sour. This goes well with rice and rotis. Small whole mangoes can be used or diced mangoes can be used.
    If using small mangoes, peel first. Add a little water to the peel & squeeze.

    Mango pieces - 1 cups

    Salt

    Jaggery - optional.

    Grind together:

    Raw coconut - ½ cup

    Red chilli - 1-2

    Slightly roasted mustard seeds - 1 tsp

    Mix mango pieces, ground paste, enough water, salt & haldi.

    Bring to a boil & remove.

    Some prefer to add a little tamarind paste to this.

    The consistency should not be watery, but a little thick.

    No tempering is done.

    I just added curry leaves for flavour.
    mango kuzambu.jpg
     
    Last edited: Apr 22, 2010
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Senai & Kadalai Kuzambu - I learnt this from my friend, Mrs Cheeniya !

    Mrs Cheeniya is a treasure house of recipes from her 95 year old MIL ! I earnestly hope, I will learn a few more from her & post here !

    The very small variety of brown channa ( called kothukadalai or sundakadalai) is ideally used for this. Senai is the elephant-yam variety. Chop senai, the same size as the small brown channa.

    Small brown channa - ½ cup (soak with a pinch of soda in water for 8 hrs)

    Senai cubes - 1 cup

    Sambar powder - 2-3 tsp

    Salt, hing

    To be boiled & pureed:

    Tomatoes - 4

    Tamarind paste - 2 tsp

    To temper:

    Oil - 1 tsp

    Mustard seeds - 1 tsp

    Curry leaves - few

    Pressurise brown channa with very little salt & boil senai cubes separately.

    In a pressure pan, heat oil, temper as given & add sambar powder.

    Add the tamarind-tomato puree, salt, boiled channa & senai.

    Cover with lid and weight & cook for one whistle.

    The consistency should be correct because there will be no loss in volume by evaporation.

    Serve with a green vegetable curry (with coconut) and appalam.
    20thFeb09.jpg
     
    Last edited: Feb 20, 2009
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Brinjal – Mochai Kuzambu - yet another recipe from Ms Cheeniya !

    This is a famous kuzambu from Madurai – that is the native place of me & Ms Cheeniya !
    Select fresh uniform sized small round brinjals & slit into 4 keeping the bottom intact.
    Fresh mochai ( avarekalu) can be used . Or soak dried white mochai overnight in plenty of water, wash & pressurize till soft.

    Brinjals - 8-10

    Mochai - ½ cup dry or 1 cup fresh

    Oil - 1 tbsp

    Salt, haldi

    Tamarind pulp - 1 tbsp (little more, by choice)

    To roast in 1 tsp oil & grind to a paste:

    Red chillies - 5, 6

    Gram dhal - 2 tsp

    Dhaniya - 3 tsp

    Grated coconut - 2 tbsp

    To temper:

    Oil - ½ tsp

    Mustard seeds - 1 tsp

    Curry leaves - few

    Boil mochai, add tamarind paste with water, salt & haldi.

    In another kadai, heat 1 tbsp oil & fry the brinjals fr 5 mts on medium flame.

    Add to the boiling mixture & cook.

    When brinjal becomes soft, add ground paste & simmer.

    Remove when the right consistency is reached & temper.

    Besides rice, this kuzambu goes very well with dosai, pongal etc.
    brinjalmochaikuzambu.jpg


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    Last edited: Dec 1, 2009
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Gram Dhal Kadhi - a less common combination from Gujarath !

    Gram dhal - ½ cup

    Curds - 1 cup

    To temper:

    Oil - 1 tsp

    Jeera - 1 tsp

    Hing - ¼ tsp

    Minced green chillies + ginger - 2 tsp

    Red chilli powder - ½ - 1 tsp

    Salt, sugar

    Coriander leaves

    Soak dhal for an hour & cook with 1 cup of water till soft.

    In another kadai, add oil & temper as given.

    When done, add cooked dhal & simmer.

    Remove when everything is well blended.

    Add salt, sugar & whisked curds.

    Mix thoroughly to get a uniform consistency.

    Garnish with coriander leaves.

    Serve with roti or rice.
    ch kadi.JPG
     
    Last edited: Dec 1, 2009
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  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Clusterbeans Poricha Kuzambu - a less common dish

    This can be made little thick & used as a side dish with vathakuzambu, kalanda sadams etc.
    If made into the kuzambu consistency, can be served with rice, a raita or a puli pachadi & appalam.

    Select fresh, tender clusterbeans & chop fine.

    Chopped clusterbeans = 1 cup

    Cooked tur dhal - ½ cup

    Roast in ½ tsp oil


    Red chillies - 2

    Peppercorn - ½ tsp

    Urad dhal - 2 tsp

    Hing - ½ tsp

    & Grind to a paste with

    Grated coconut - 2 tbsp

    Rice - 1 tsp

    Salt

    To temper:

    Oil - 1 tsp

    Mustard seeds - ½ tsp

    Urad dhal - 1 tsp

    Curry leaves - few.

    Cook the clusterbeans in just enough water with haldi till soft.

    Add cooked dhal, ground paste & salt.

    Boil & add little water if necessary to get the required consistency.

    Remove & temper.

    clusterbeans porichakuzambu.jpg
     
    Last edited: Nov 7, 2009
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Simple Kuzambu - we also call it "Easy kuzambu" !

    Onions - 3 – chop fine

    Tomatoes - 3 – chop fine

    Potatoes - 3 ( peel, cut into ½” cubes, steam)

    Drumstick - 2 – cut 2 “ long ( steam)

    Tamarind paste - 2 tsp

    Red chilli powder - 2 tsp

    Dhaniya powder - 1 tsp

    Haldi, salt

    To temper:

    Oil - 1 tbsp

    Mustard seeds - 1 tsp

    Jeera - ½ tsp

    Methi seeds - ½ tsp

    Saunf - ½ tsp

    Curry leaves - few

    Heat oil & temper all given ingredients one by one.

    Then add chopped onions & fry till colour changes.

    Add chopped tomatoes & fry till it becomes pulpy.

    Now add water, tamarind paste, all masala powders & steamed vegetables.

    When everything boils together, remove & add coriander leaves.

    Goes with rice as well as tiffins.
    Jiffy Kuzhambu-s.JPG
     
    Last edited: Dec 1, 2009
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Omum (ajwain) Morkuzambu - an Andhra special !

    I learnt this from my very young Andhra friend.

    Set the dining table & get this ready. Serve, freshly made for best flavour.
    Whip curds with a fork to get it thick buttermilk. Do not blend in the mixie.
    It is tasty if the buttermilk is just mildly sour.

    Thick sour buttermilk - 2 cups

    To temper:

    Oil - 1 tbsp

    Mustard seeds - ½ tsp

    Methi seeds - 1 tsp

    Omum - 3 tsp

    Green chillies - 5,6, slit long

    Curry leaves - few

    Hing - ½ tsp

    Haldi - a pinch

    Salt

    Chopped coriander leaves - for garnishing.

    Cooking the butter milk on stove op is not necessary at all.

    Keep it ready in a veesel.

    Heat oil add in order, mustard seeds, methi seeds, omum ( crushed well by rubbing in the palm of your hand), green chillies, curry leaves, hing & haldi.

    When well fried, add to the buttermilk.

    Add salt & mix well, crushing the green chillies with hand.

    Garnish with coriander leaves & serve fresh.
    omum morkuzhambu.jpg
    Goes with hot rice, vegetable curry & appalam.
     
    Last edited: Feb 18, 2009
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    Tomato Pappu - I learnt this from my young Andhra friend

    This can be made with tur dhal or moong dhal. This goes well with hot rice & ghee and also with chappathis.

    Dhal - ½ cup

    Tomatoes - 3 chopped

    Red chilli powder - 1tsp

    Salt, haldi

    Grind together:

    Fresh coconut - ¼ cup

    Green chillies - 5, 6 (or to taste)

    To temper:

    Oil - 2 tsp

    Mustard seeds - 1 tsp

    Red chillies - 1, 2

    Methi seeds - ½ tsp

    Curry leaves - few

    Hing - ½ tsp

    Optional:

    Onions finely chopped - 2 tbsp

    Crushed garlic - 2 tsp

    To garnish:

    Ghee - 2 tsp

    Chopped coriander leaves - 1 tbsp

    Pressurise dhal with 1 ½ cups of water & haldi, till soft.

    In a kadai, temper as given.

    Then add chopped tomatoes & red chilli powder.

    Fry till tomatoes are cooked.

    Add dhal and ground paste.

    Simmer to boil.

    Adjust to desired consistency by adding a little hot water.

    Remove & garnish.

    tomato pappu.jpg
    tomatopappu.jpg
     
    Last edited: Jul 16, 2009
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    Brinjal-Channa Rasavangi - a tasty S I dish with channa

    This is usually served in wedding lunches in Tamil Nadu

    Boiled channa - ½ cup (can be more by preference)

    Cubed brinjal - 2 cups

    Tamarind paste - 1 ½ tbsp

    Salt, haldi

    Boiled tur dhal - ½ cup

    To roast in a few drops of oil & powder:

    Red chillies - 6,7

    Dhaniya - 4 tsp

    Gram dhal - 3 tsp

    Coconut - 2 tbsp

    To temper:

    Oil - 1 tsp

    Mustard - 1 tsp

    Curry leaves - few

    Chopped coriander leaves - 2 tbsp to garnish

    Boil brinjal with tamarind paste and haldi in 1 cup of water till soft.

    Add cooked channa & cooked tur dhal & cook for a few mts.

    Now mix the masala powder with minimum water & add.

    Simmer to just boil.

    Add a little more water, if necessary, to get the required consistency.

    Remove, garnish & temper.
    Pumpkin-mochai combo:
    25th pusani-mochai rasavangi.jpg
     
    Last edited: Nov 5, 2009
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    Mushroom-Curry leaves Kara kuzambu - special South Indian dish for mushroom lovers

    Mushrooms - 200 gms

    Fresh curry leaves - 1 cup

    Small onion - ½ cup – peel

    Roast in 2 tsp oil:

    Red chillies - 4,5

    Dhaniya - 3 tsp

    Jeera – 1 tsp

    Khuskhus - 2 tsp

    Green chillies - 4,5

    Garlic - 8,

    Tomatoes - 4 – chop

    Curry leaves - 1 cup

    Lastly add 2 tbsp coconut

    Grind the roasted ingredients with:

    Tamarind paste - 1 tbsp

    Salt

    To temper:

    Oil - 2 tbsp

    Mustard seeds - 1 tsp

    Heat oil & temper.

    Add small onions .

    Fry very well, add paste, & salt.

    Add water, boil & add chopped mushrooms.

    On a small flame allow to boil & then simmer for 3-4 mts.

    Keep coverd for sometime.
    mushroom curry leaves karakuzambu.jpg
     
    Last edited: Jan 15, 2009
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