Kuzhambus - Gravies of South India!

Sabji Dhal - for plain phulka /paratha + hot rice & ghee!!

Soak in warm water for 1hr & pressure cook:

Tur dhal - ½ cup

Gram dhal & kichdi dhal - each, ½ tbsp

Boiled carrot+beans+peas + few drumstick pieces for flavor

Hea in a pan, oil-1 tbsp & add:

Bay leaf - 1 pc

Cloves - 3,4

Red chillies - 2-3

Jeera - 1 tsp

Hing - ½ tsp

Ginger-garlic paste - 2 tsp (optional)

onion chopped - ½ cup (optional)

Tomatoes - 3, chopped

Green chillies - 3-4, slit

When well sauted, add dhals+ vegetables + salt.

Simmer till well blended.

Remove, add lime juice & chopped coriander leaves.

This is ideal with plain parathas & hot rice

 

Malli Sambar - overpowering aroma!!

This is ideally done when you run short of vegetables for sambar!

Cooked tur dhal - ½ cup

Tamarind paste - 2 tsp + 1 cup water

Roast in ½ tsp oil:

Red chillies - 4-5

Dhaniya - 1 tbsp

And grind to a paste with

Coconut - 1 cup

To temper:

Oil - ½ tsp

Mustard seeds 1 tsp

Hing - ½ tsp

Curry leaves

Boil tamarind water with haldi & salt for a few mtes.

Add dhal first & when the mixture starts boiling, add paste.

Give just one boil, remove & temper.

 

Dhal Maharani - this is different from Dhal Makhni!!

[FONT=&quot]Dhal makni uses whole black urad.[/FONT]
[FONT=&quot]Dhal maharani uses split black urad dhal. This is a U P dish.[/FONT]

[FONT=&quot]Split black Urad dhal - ½ cup[/FONT]

[FONT=&quot]Ginger-green chilli-garlic minced - 1 tbsp[/FONT]

[FONT=&quot]salt, haldi[/FONT]

[FONT=&quot]To temper:[/FONT]

[FONT=&quot]Ghee - 1 tbsp[/FONT]

[FONT=&quot]Jeera - 1 tsp[/FONT]

[FONT=&quot]Onion - 1, medium, chopped[/FONT]

[FONT=&quot]Tomato - 1 big, chopped[/FONT]

[FONT=&quot]Red chilli powder - 1 tsp[/FONT]

[FONT=&quot]Garam masala - ½ tsp[/FONT]

[FONT=&quot]Soak dhal in hot water for 1 hr or cold water for 5-6 hrs.[/FONT]

[FONT=&quot]Drain & cook, adding Ginger-green chilli-garlic minced , haldi & little salt directly in the pressure pan.[/FONT]

[FONT=&quot]After the first whistle comes, simmer & cook for only 5 mtes.[/FONT]

[FONT=&quot]It should be just soft & grainy, not mushy.[/FONT]

[FONT=&quot]Heat ghee & sauté all ingredients given & add.[/FONT]

[FONT=&quot]Mix well & add chopped coriander leaves.[/FONT]




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Ripe Mango Kadhi - delicious!!

Blend together without lumps:

Curds - ¾ cup

Water - 2 cups

Besan - 2 tbsp

Green chilli-ginger paste - 2 tsp

Red chilli powder - 1 tsp

Haldi, salt

In a pan, heat 2 tsp ghee & temper:

Cinnamon - 1”

Cloves - 3, 4

Mustard seeds - 1` tsp

Jeera - 1 tsp

Red chilli - 1 tsp

Add the above mixture, stirring.

Continue to cook for some time till a sauce consistency is reached.

Now add

1 cup of mango pulp + 2-3 tbsp jaggery

Mix well & cook.

Add coriander leaves & remove.

 

Nawabhi Dhal - rich blend of simple dhals!

For tempering, I used panch phoren, a mixture of ¼ tsp each of mustard seeds, jeera, methi seeds, onion seeds (kalonji) & 1/8 tsp of saunf. You can use plain jeera.

Wash & soak together for 1 hour:

¼ cup each of

Masoor dhal

Tur dhal

Moong dhal

Gram dhal

Cook with haldi & 3 cups of water, till soft.

Cool, mash lightly.

In a pan, heat 1 tbsp oil & temper:

Panch phoren (or jeera) - 1 tsp

Hing

Red chillies - 2-3

Ginger-garlic-green chilli minced - 1 tbsp

Finely chopped tomatoes - 2

Red chilli powder & dhaniya powder - each, 1 tsp

Saute all the above well & add to the dhal.

Simmer till well blended.

Remove, add lime juice - 3 tsps & chopped coriander leaves.

Top with 2 tsp ghee before serving.

 

Poondu Milaku Kuzambu - a tasty dish!

Peeled garlic - 1 cup

Chopped small onions - ½ cup

To fry in a drop of ghee & powder:

Peppercorns - 2 tsp

Grind together:

Big tomatoes - 3

Small onions - 10

Spices:
Red chilli powder & dhaniya powders - each 1 tsp (or more by choice)

To temper:

Oil - 2-3 tbsp

Mustard seeds - 1 tsp

Methi seeds - 1 tsp

Hing, curry leaves

Tamarind paste - 1 tbsp

If you prefer, MW the tomato-onion paste in a bowl with 2 tsp oil to reduce it well & till raw smell goes. This is to save time.

Heat Oil & temper as give.

Add garlic & chopped onions & sauté till they turn colour.

Add tomato-onion concentrated paste, spice powders & salt.

Add minimum water for the garlic to cook & become soft.

Add tamarind water & cook till desired consistency is reached.

This can be preserved in the fridge for a week.