Kuzhambus - Gravies of South India!

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

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  1. Ami

    Ami Silver IL'ite

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    Re: Kuzhambus- the gravies of South India.

    can we use with whole black urad?

    Thanks
    R.
     
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Re: Kuzhambus- the gravies of South India.

    Dear Ami,
    Yes, then it becomes close to dhal makni. Soak for & cook for longer time.Love,
    Chithra.



     
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Channa-Cucumber Dhal - an unusual, crispy dhal!

    Channa dhal - ½ cup

    Finely chopped cucumber - ½ cup

    Minced green chillies & ginger - 2 tsp

    Red chilli powder - ½-1 tsp

    Salt, haldi, hing

    Oil - 1 tsp

    Jeera - 1 tsp

    Coriander leaves - to garnish

    Soak & boil dhal with haldi till soft & grainy.

    Heat oil, temper jeera & hing .

    Add, minced green chillies & ginger, red chilli powder & fry lightly.

    Add dhal & simmer till well blended.

    Add the cucumber pieces, remove from flame & keep covered.

    After 10 mts, garnish & serve hot.
    channa-cucumber dhal.JPG
     
    Last edited: Mar 24, 2010
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Greens Dhal - the Mangalorean Way !

    Any variety of greens (keerai) can be used. This goes very well with rice and chappathis also.

    Cooked tur dhal - 1 cup

    Cooked palak or any greens - 1 cup

    Onion - 1 bog, chopped (optional)

    Tomatoes - 2, chopped fine

    Grind to a paste:

    Grated coconut - 1 ½ tbsp

    Green chillies - 4,5

    Ginger - ½ “

    Pepper - ¼ tsp

    Tamarind paste - 2 tsp

    To temper:

    Oil - 1 tsp

    Mustard seeds - 1 tsp

    Jeera - 1 tsp

    Salt, lime juice ( optional)

    Heat oil & temper as given.

    Fry onion lightly; then add tomatoes & fry till pulpy.

    Add ground paste, mix & stir for a few mts.

    Add cooked dhal, cooked greens & salt.

    Bring to boil & simmer till gravy thickens to desired consistency.

    Add lime juice & remove.
    greens dhal.JPG




     
    Last edited: Oct 26, 2009
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Milaku Morkuzambu - no coconut, no grinding !

    I learnt this from Ms Cheeniya. This is light on the stomach and goes well with a roast curry, puli kootu and appalam.

    Sour butter milk ( thick) - 1 cup

    Water - ½ cup

    Pepper powder - 1 heaped tsp

    Rice flour - 1 tsp

    Salt

    To temper:

    Oil - 1 tsp

    Mustard seeds - 1 tsp

    Jeera - ½ tsp

    Curry leaves - few

    Mix buttermilk, water, pepper powder and rice flour, thoroughly.

    Do not add salt now.

    Heat oil in a kadai & temper.

    Then lower the flame and add the mixture.

    Cook on a low flame, stirring continuously till bubbles appear on the top.

    Switch off, add salt & mix well for a few mts.



     

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  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Araippuli Kuzambu - from grandma’s recipe-chest!!

    Any of the 3 vegetables – brinjal, bittergourd or keeraithandu is used.
    For whole pulse, raw peanuts or black small channa can be used.
    A vegetable and a pulse are combined for this kuzambu.
    Cut the vegetables into small cubes, the size of the pulse.
    Soak the pulse & cook first with a pinch of salt till soft. Drain.

    Chopped vegetable cubes - 2 cups

    Boiled puses - 1 cup

    Tamarind paste - 3 tsp

    Sambar powder - 1 tsp

    Pepper powder - ½-1 tsp (to taste)

    Salt, haldi, hing

    Rice flour - 2 tsp

    To temper:

    Oil - 1 tsp

    Mustard seeds - 1 tsp

    Urad dhal - 2 tsp

    Grated coconut - 3 tbsp

    Curry leaves - few

    If using, bittergourd, fry it in 1 tsp oil in a kadai on a low fire to reduce bitterness.

    In a pressure pan, add vegetables, cooked pulse, tamarind paste, salt, haldi, 2 cups of water, sambar powder and pepper powder.

    Cook for 2 whistle till vegetable is soft.

    Cool & open.

    Add rice flour mixed with a cup of water & raw hing powder.

    Stir well & simmer to boil till well blended.

    Remove & temper as given till coconut turns golden.

    Goes well with hot rice & ghee along with a green vegetable curry & keerai masiyal.


    araipuli kuzambu.jpg
     
    Last edited: Apr 7, 2009
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Rajasthani Dhal - Very creamy without tomatoes, for a change !

    Green moong dhal (split dhal with skin) - ½ cup

    Gram dhal - 2 tbsp

    Amchur (mango) powder - 2 tsp

    To temper:

    Oil - 1 tbsp

    Chopped onion - ½ cup

    Chopped garlic - 2 tbsp

    Ginger-green chilli paste - 2 tsp

    Red chilli powder - 1 tsp

    Dhaniya & jeera powders - 1 tsp, each

    Salt, haldi

    Wash & soak both dhals together for 2-3 hrs.

    Pressurise with haldi till soft .

    Cool, open & whisk.

    Heat oil & first fry onions followed by garlic.

    When well sauted, add green chilli-ginger paste & the masalas.

    Fry lightly & add dhal..

    Add salt & mango powder.

    Simmer to boil for a few mts till well blended.

    Remove & garnish with coriander leaves.
    rajasthani dhal - S.JPG
     
    Last edited: Apr 2, 2010
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Horsegram Ghashi - yet another kollu dish !

    Horsegram - ½ cup (soak for 8 hrs after light roasting, pressurize & drain away the water -this can be used for rasam)

    Salt

    To dry roast till golden brown & grind to a paste:

    Red chillies - 3,4

    Cloves - 2

    Cinnamon - ½ “

    Pepper - ½ tsp

    Coconut - 2 heaped tablespoons

    Onion - 1 big, chopped

    To temper:

    Coconut oil - 1 tsp

    Crushed garlic - 1 tbsp Curry leaves

    Mix the paste with water & salt.

    Simmer to boil & add boiled horse gram.

    Cook on a low flame till well blended.

    Temper as given till garlic turns light brown.

    Serve hot with rice.
    horsegramgashi.jpg
     
    Last edited: Jan 11, 2009
  9. manjunat

    manjunat New IL'ite

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    Re: Mango Sasive - yet another South Canara Recipe !

    Dear Chithra
    I would like to know how to make "shahi paneer" & "paneer pasanda"
    Love
     
  10. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Re: Kuzhambus- the gravies of South India.

    Dear Manju,
    I have made a note of them - will post them definitely.
    Love,
    Chithra.
     
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