Re: Kuzhambus- the gravies of South India. Dear Nands, I do not think it will be suitable for VK if it is urad or moong dhals! :-( Love, Chithra.
Re: Kuzhambus- the gravies of South India. Ohhhshakehead There is a southindian store here, may be check out there. Thanks much :thankyou2:
Drumstick Porichakuzambu – specially for drumstick lovers! For this select fleshy drumstick & make this when they are very fresh for the best flavour. Cut into 3” pieces and steam till soft. Cool, slit open and scoop out the fleshy portion. A few pieces may be used whole. Scopped fleshy portion - 2 cups Boiled tur dhal - 1 cup (or3/4 cup boiled moong dhal) Fry in ½ tsp oil: Pepper - 1 level tsp Urad dhal - 1 tbsp Green chilli - 1 (or more to taste) And grind to a paste with: Grated coconut - 2 tbsp To temper: Oil - 1 tsp Mustard seeds - 1 tsp Urad dhal - 2 tsp Curry leaves Boil, vegetable, cooked dhal, paste and salt for 2-3 mts till blended. Remove & temper. Goes with rice, raitha and any roast.
Poondu (garlic) Kuzambu - soothing after deepavali feasting! Peeled garlic pieces - 1 cup Peeled small onions - ½ cup To fry in ¼ tsp ghee & powder: Pepper - 2-3 tsp Grind together: Small onions - 10 Tomatoes - 4 medium Tamarind paste - 1 tbsp Salt, jaggery to taste To temper: Oil - 2-3 tbsp Red chillies - 3-4 Mustard seeds - 1 tsp Methi seeds 1tsp Hing - ½ tsp Curry leaves - few Heat oil & temper as given. Add garlic & onion & sauté well Add ground paste & sauté again. Next add tamarind paste, 2 cups of water, pepper powder, salt & jaggery. Simmer till done.
Jiffy Morkuzambu - no coconut. Fresh curds - 1 cup (lightly beaten) Salt Grind together: Chopped coriander leaves - ½ cup Green chillies - 1 or 2 To temper: Oil - 1 tsp Mustard seeds - ½ tsp Add ground paste & salt to lightly beaten curds & salt. Temper. Goes with chips or any roast or any kalanda sadham.
Mukkala Pappu ( Mixed dhal with vegetables) - yet another Andhra dish ! Mix & pressurecook till soft: Gram dhal & Tur dhal - ¼ cup, each Potatoes - 1, medium, chopped Brinjals - 2 medium, chopped Tomatoes - 2, chopped Green chillies - 3, 4 finely chopped Haldi Cool & lightly mash. To the above add: Tamarind paste - 3 tsp Sambar powder - 1 tsp Cook together for a few mts & temper with: Oil & ghee - 3 tsp Mustard seeds - 1 tsp Urad dhal - 1 tsp Jeera - ¼ tsp Red chillies - 2,3 Onions chopped - 2 tbsp (optional) Garlic crushed - 2 tsp ( optional) Hing - ¼ tsp Curry leaves - few Serve garnished with coriander leaves. Serve with rice or rotis.
Spicy Punjabi Kadhi - very spicy! Fresh curds - 1 ½ cups Besan - 2 tbsp Oil - 1 tbsp Jeera - 1 tsp Hing - a pinch Sliced onions - ½ cup Finely chopped garlic - 1 tbsp Red chilli powder - 1 tsp Salt, haldi, curry leaves Blend curds & besan without lumps. Heat oil & add jeera. Next add hing, curry leaves, onions & garlic & sauté for mts. Add curds-besan mixture, 1 ½ cups of water, salt, haldi, red chilli powder & simmer on a low flame. Serve hot with rice or parathas.
Panchvati Dhal - goes with rice & chappathis. 1 tbsp each of moong dhal, urad dhal, tur dhal, masoor dhal, gram dhal Mix & soak the above for 1 hr & drain. Onion - 1 medium, finely chopped (optional) Tomatoes - 3, finely chopped To temper: Ghee - 2 tsp Jeea - 1 tsp Red chillies - 2 Green chillies 2,3 slit lengthwise Salt, haldi Coriander leaves - to garnish Wash, soak the dhals for one hour, drain & pressurize till soft, adding haldi. Heat ghee & temper jeera. Add both chillies & sauté - add onions, if you are using, at this stage. Add tomatoes & fry till pulpy. Add the cooked dhals, mix well & bring to a boil. Remove when it comes to sambar consistency. Garnish with coriander leaves.
Mamidikaya Pappu (Mango dhal) - best with hot rice & ghee. Sour mangoes suit best. Peel & grate mangoes. Grated mangoes - 1 cup Cooked tur dhal - 1 cup (or more to taste) Red chilli powder - 2 level tsp Salt, Haldi Oil - 2 tsp Mustard seeds - 1 tsp Keep the boiled & mashed tur dhal ready. Heat oil & temper mustard seeds. Add grated mangoes & haldi & fry for 5 mts. Add just enough water to cook them. When soft, lightly mash & add dhal, chilli powder & salt. Simmer for 10 mts for the raw flavour of chilli powder to go. Serve hot with rice & ghee. Any vegetable roast is good.
Palak Koora Pappu (Palak dhal) - Yet another dhal from my young Andhra friend ! For SBS photos, please go to Palak Koora Pappu It is optional to add onions & garlic, while tempering. Moong dhal - ½ cup Palak, cleaned & chopped - 2 cups Tomatoes - 2, chopped Green chillies - 2, 3 ( or more to taste) Tamarind paste - 2 tsp Sambar powder - 1 tsp Salt Oil - 2 tsp To temper: Ghee - 2 tsp Mustard seeds - 1 tsp Jeera - ½ tsp Onions - 2 bsp, finely chopped Garlic, crushed - 1 tbsp Hing - ¼ tsp Red chillies - 2,3 Cook dhal with hadi & 2 cups of water till soft. ( i cooked palak with tomatoes by one-whistle method). Heat oil, add tomatoes, green chillies & fry for a while. Next add tamarind paste, sambar powder, salt & sufficient water to get the required consistency. Boil for a few mts & remove. Temper as given. Garnishing with fried onions is optional. Goes with hot rice-ghee as well as rotis.