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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    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.
     
  2. Nandshyam

    Nandshyam IL Hall of Fame

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    Re: Kuzhambus- the gravies of South India.

    Ohhhshakehead:cry:

    There is a southindian store here, may be check out there.

    Thanks much :thankyou2:
     
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    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.



     

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  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    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.

     

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  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    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.
     

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  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    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.
    mukkala pappu.jpg



     
    Last edited: Nov 14, 2008
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    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.
    Spicy punjabi kadhi.JPG
     
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    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.
    mixed dhal.jpg
     
    Last edited: Jan 15, 2009
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  9. Chitvish

    Chitvish Moderator IL Hall of Fame

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    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
    mango dhal-1.jpg
    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.
    mango dhal-2.jpg
     
  10. Chitvish

    Chitvish Moderator IL Hall of Fame

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    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.
    palakpappu-3.jpg
    Goes with hot rice-ghee as well as rotis.

     
    Last edited: Dec 4, 2009
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