Kuzhambus - Gravies of South India!

Thanks for your message.

Dear Meena,
Thankyou for the feedback. I shall post recipes with ladiesfinger & ridgegourd shortly.
Regards,
Chithra.

 

Thankyou!

Dear Meena,
Thankyou for the feedback.Ennaikathirikkai kuzambu is always a favourite.
I hope you saw the vendakai pakoras. Tomorrow I plan to post stuffed ridgegourd & a few more of both vegetables.
Love & regards,
Chithra.

 

Eriseri Varieties - a Must in Kerala Sadhyas.

Chenai is known as yam or suran.
The various types are made with:

Chenai & banana ( if nenthran variety is available, it can be used)

Yellow pumpkin

Drumsticks

Chenai & banana:

Chenai & Banana - 3 cups of ½ “ cubes

pepper powder - 1/2 tsp

chilli powder - 1/2 tsp

Grated coconut - 4 tbsp ( or more, to taste)
Salt
To temper:

Coconut oil - 2 tsp

Mustard seeds - ½ tsp

Jeera - ½ tsp

Curry leaves - few

Boil both vegetables in water with haldi.

Either half pepper powder & half chilli powder) can be added or few peppercorns & red chillies fried in few drops of oil can be freshly ground & added.

Some prefer to add only pepper.

Halfway through the cooking, add salt.

Now take 4 tbsp of grated coconut in the mixi & give one run.

Remove half & to the other half add ½ tsp rice ( optional ) & grind fine.

Add the finely ground paste the vegetables, simmer & remove.

To temper, heat oil, add the given ingredients & finally add half the coconut (reserved) & fry till light brown & add.

This can be made like a kootu to be used as a side dish or like sambar consistency to be used as a kuzambu.

The photo is given below.

This can be made with chenai alone also.

Yellow Pumpkin: - called mathan eriseri.

Vegetable cubes - 2 cups

Cooked moong dhal - 2 tbsp (optional)

To grind to a paste:

Coconut - 3 tbsp

Red chilli - 2

Jeera - ¼ tsp

To temper:

Coconut oil - 2 tsp

Mustard sesds - ½ tsp

Jeera - 1/2 tsp ( or use urad dhal)

Finely grated coconut - 1 tbsp

Curry leaves - few

To temper, heat oil, add the given ingredients & finally add the coconut & frty till light brown & add.



Drumstick Eriseri:

Cut the vegetable into 2” pieces & proceed as above.

There is another recipe for chenai eriseri for those who want to avoid coconut:

Chenai cut into

medium sized cubes 2 cups

To fry in ½ tsp oil & grind

Red chillies 2

Pepper 1 tsp

Bengal gram dhal 1 tbsp

Curry leaves few

Hing powder ½ tsp

Salt,haldi

To temper;

Oil - 1 tsp

1 tsp mustard seeds

Put the vegetable, ground paste, salt & haldi with 1 –1 ½ cups of water in a pressure pan.

.Cook for two whistles.

After cooling open & mash very lightly .to get the required consistency

Temper with mustard seeds in 1 tsp oil.

 

Mampaza Kootaan(kuzambu) - Ningal ee Naattukaarano ? ( are you from Kerala ?)

Now that canned mango pulp is always available, let us try this.

Ripe mangoes 2 medium or 3 small

Tamarind paste 1 tablespoon

Fry in ½ tsp coconut oil

Red chllies 5-6

Methi seeds 1 tsp

& grind with

Grated coconut About 1 cup

Salt, haldi.

Temper in ½ tsp coconut oil,

Mustard seeds 1 tsp

Curry leaves few

Wash the mangoes, steam, de-skin & remove the pulp.

Pass it through a blender to get a smooth consistency.

Mix the tamarind paste in 1 ½ cup of water..

Keep the ground paste ready.

Mix mango pulp,tamarind water, ground paste, salt & haldi in a pressure pan

Put the weight & cook for one whistle.

Remove, open, cool & temper.

Serve with white rice & a vegetable curry.

It is sour, hot & sweet.

You can use any variety of mangoes.

 

Carrot Poricha Kuzambu - You will literally drink this kuzambu !

For SBS photos, please go to
Carrot poricha kuzambu


Carrot cubes (1/2”) - 2 cups

Small onions, peeled - 1 cup

Garlic - 10-12, chopped

Oil - 1 tbsp

Cooked moong dhal - ¼ cup

Grated coconut - 2 tbsp

Salt, haldi

To roast in ½ tsp oil & powder:

Red chillies - 5,6 (or to taste)

Pepper - 1 tsp

Tur dhal - 2 tsp

Gram dhal - 2 tsp

Urad dhal - 2 tsp

Rice - 1 tsp

To temper in 1 tsp oil:

Mustard seeds - ½ tsp

Hing - ½ tsp

Curry leaves - few

Add 2 cups of warm water to coconut, liquidise & strain the milk.

Heat a pressure pan, add oil, fry the onions, chopped garlic & carrots in that order adding one after the previous one is lightly fried.

Add 1 cup of water and haldi to the vegetables in the pressurepan & cook for 1 whistle.

To the coconut milk, add the prepared powder & cooked dhal.

Add this mixture to the vegetables, adjust to the required consistency & cook for one more whistle.
Cool, open & temper.

Serve hot with rice.

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