Kuzhambus - Gravies of South India!

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

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

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,567
    Likes Received:
    3,748
    Trophy Points:
    490
    Gender:
    Female
    Beans-Whole Moong Thanni Kuzambu - a Nagarathar speciality!

    Whole moong (green) - ½ cup

    Beans, chopped 1”long - 1 cup or more

    Onions, chopped - ½ cup or more

    Tomatoes, chopped - ½ cup

    Green chillies - 2,3 slit

    Red chilli powder - 1 tsp

    Dhaniya powder - 2 tsp

    Tamarind paste - 2 tsp

    Salt, haldi

    To temper:

    Oil - 1 tsp

    Mustard seeds - 1 tsp

    Urad dhal - 1 tsp

    Methi seeds - ½ tsp

    Saunf - ¼ tsp (optional)

    To add raw before switching off:

    Crushed garlic - 2 tbsp

    Curry leaves - few

    Soak for 4-6 hrs whole moong & cook with more watr, than usual, till soft.

    Starin & take the water.

    To the water add, beans, onions, tomatoes, green chillies, red chilli & dhaniya powders & haldi.

    Cook for 2 whistles.

    Cool, open, add tamarind paste & cooked dhal.

    Temper & boil the mixture to simmer for few mts.

    Just before switching off the stove, add crushed garlic & curry leaves.

    Keep it closed for sometime to allow the garlic to get cooked in the heat of the dish.

    Serve with rice, idli, dosai etc.
     

    Attached Files:

  2. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,567
    Likes Received:
    3,748
    Trophy Points:
    490
    Gender:
    Female
    Lemon Dhal (Nimmakai Pappu) - deliciously, mildly sour Andhra delicacy !

    Serve this with hot rice & ghee or with rotis.
    This is generally made slightly thick.

    Cook the following in a pressure cooker till soft:

    Tur dhal - 4 tbsp

    Gram dhal - 1 tbsp

    Moong dhal - 1 tbsp

    Finely chopped green chillies - 1-2 tbsp

    Haldi

    Water - 1 ½ cups

    Cool open and lightly mash.

    Temper as follows:

    Oil - 2 tsp

    Mustard seeds - 1 tsp

    Urad dhal - 1 tsp

    Jeera - ½ tsp

    Red chillies - 2,3

    Hing - ¼ tsp

    Curry leaves - few

    Finally add:

    Lime juice - 2 tsp (or to taste)

    Coriander leaves, chopped - 1 tbsp



    lemondhal.jpg
     
    Last edited: Apr 28, 2009
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,567
    Likes Received:
    3,748
    Trophy Points:
    490
    Gender:
    Female
    Milakaanam - ideal as a “pathiya sappadu” ( a digestive).

    Pepper - 1 tsp

    Jeera - 1 tsp

    Curry leaves - ½ cup

    Tamarind paste - 2 tsp ( to taste)

    Oil -- 2 tsp

    Mustard seeds - 1 tsp

    Hing - ½ tsp

    Salt.

    In I tsp oil, fry pepper, jeera & curry leaves.

    Grind fine with tamarind paste, salt & enough water.

    Heat 1 tsp oil, temper mustard seeds & add the ground paste with 1 cup of water.

    When it starts boiling, simmer & cook till thick.

    Mix with hot rice & serve.

    Goes with any green vegetable curry & kootu.
     

    Attached Files:

  4. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,567
    Likes Received:
    3,748
    Trophy Points:
    490
    Gender:
    Female
    Besan Gravy - Goes with rice and Rotis!

    For besan squares:

    Besan - 1 cup

    Jeera - 1 tsp

    Melted ghee or hot oil - 1 tbsp

    Salt

    Sodabicarb - 1/8 tsp

    Oil - to deep fry

    Mince together:

    Coriander leaves - 1 cup

    Copped onions - ½ cup

    Green chillies - 3, 4

    Knead all the above ingredients, without adding water.

    Make a stiff dough & roll to 1/8 “ thick.

    Cut into small squares or circles & deep fry in hot oil to golden brown.

    Gravy:

    Onions - 2 big, chopped

    Tomatoes - 3, large, chopped

    Chilli powder - 1-2 tsp

    Salt, haldi, garam masala powder

    Fry chopped onions & tomatoes in 2 tsp oil. & grind to a paste.

    Fry the paste on a kadai, over low fire, adding spices halfway through..

    Then add 2 cups of water.

    When it comes to a rolling boil, reduce heat & simmer gently for 5 mts.

    Put in the fried besan pieces & simmer for 5 mts.

    Serve hot, garnished with coriander leaves.

     

    Attached Files:

  5. lmani

    lmani Senior IL'ite

    Messages:
    267
    Likes Received:
    0
    Trophy Points:
    16
    Gender:
    Female
    Re: Sambar recipes are on their way!

    Do you have a recipe for mendia kuzhambu.
     
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,567
    Likes Received:
    3,748
    Trophy Points:
    490
    Gender:
    Female
    Re: Kuzhambus- the gravies of South India.

    Dear lmani,
    I have already given venthaya kuzambu. Please refer to the second post in recipe index for kuzambus.
    Love,
    Chithra.
     
  7. vase

    vase Senior IL'ite

    Messages:
    148
    Likes Received:
    0
    Trophy Points:
    16
    Gender:
    Female
    Re: Mango Sasive - yet another South Canara Recipe !

    Dear Chitra Mami, Should we use raw mangoes or ripe mangoes for this? Since it is a mango season now, I was browsing your recipes for raw mango recipes.
    Thanks.
     
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,567
    Likes Received:
    3,748
    Trophy Points:
    490
    Gender:
    Female
    Re: Mango Sasive - yet another South Canara Recipe !

    Dear Vase,
    Please use fairly ripe mangoes to impart a little sweet taste to the dish.
    Love,
    Chithra.


     
  9. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,567
    Likes Received:
    3,748
    Trophy Points:
    490
    Gender:
    Female
    Jain Pakodi Kadhi - mouth-watering, with crunchy spicy pakodis!

    This goes best with hot rice and ghee, ofcourse with parathas as well.

    One can add finely chopped onions & garlic in the paodi batter, if preferred.

    Pakodis:

    Make a thick batter with:

    Besan - ½ cup

    Green chillies - 1, finely chopped

    Jeera - 1 tsp

    Coriander leaves, finely chopped - 1 tbsp

    Jeera - 1 tsp

    Cooking soda - a tiny pinch

    Salt, haldi

    Heat oil & deep fry the pakoris, dropping spoonfuls of batter in hot oil.

    Deep-fry till golden brow & drain on kitchen tissues.

    For the kadhi:

    Beaten fresh curds - 1 cup

    Besan - 1 tbsp

    Water - 1 cup

    Salt, Haldi

    Mix all the above ingredients together till free from lumps.

    Bring to a boil.

    Tempering:

    Oil - 1 tbsp

    Clove - 1

    Red chilli - 1

    Dhaniya seeds & jeera - ¼ tsp, each

    Methi seeds - a tiny pinch

    Grated ginger - 1 tsp

    Red chilli powder - ¼ tsp

    Curry leaves - few

    Heat oil & temper for 1 mte.

    Pour over the simmering kadhi, lower thr flame & cook on low flame for 7-8 mts.

    To serve:

    Heat the kadhi on a low flame to boil.

    Drop the pakodis & switch off.

    Let them soak for a few mts.

    Jain Pakodi Kadhi.JPG
     
    Last edited: Dec 4, 2008
  10. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,567
    Likes Received:
    3,748
    Trophy Points:
    490
    Gender:
    Female
    Shahi Dhal - creamy without cream!

    Split black urad dhal - ½ cup

    Minced ginger+green chillies - 2 tsp

    Chopped onions - ½ cup

    Low fat milk - ½ cup

    Cornflour - ½ - 1 tsp

    Salt, haldi

    Oil - 1 tsp

    Jeera - 1 tsp

    Wash & soak dhal for 5-6 hrs.

    Pressurise with little salt, haldi & minced green chillies-ginger.

    Cool, open & whisk.

    Heat oil, add jeera.

    Saute onions in that for 5 mts.

    Add dhal, little more salt & boil.

    Add cornflour mixed with milk .

    Simmer to boil for a few mts.

    Remove & garnish with coriander leaves.
    shahi dhal.JPG
     
    Last edited: Aug 13, 2009
Thread Status:
Not open for further replies.

Share This Page