Step By Step Photos for Soups,Rasams and Kuzambus

Discussion in 'Step-by-Step Photos of Chitvish Recipes!' started by Chitvish, Sep 29, 2005.

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  1. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Vazaippoo Pitlai - a less common dish!

    Vazhaippoo Pitlai
    Banana flower 1

    Cooked tur dhal ½ cup

    Tamarind paste 1 tbsp or Tomato-tamarind gravy for kuzambus

    To fry & powder

    Red chillies 7,8

    Bengal gram dhal 2 tsp

    Dhaniya seeds 3 tsp

    Til seeds (white or black) 2 –3 tsp

    Khus khus 2 tsp

    Coconut gratings 2 tbsp

    Hing powder ½ tsp


    To temper:

    Mustard seeds 1 tsp

    Udad dhal 1 tsp

    Roasted peanuts 2 tbsp

    Curry leaves few

    Chopped coriander leaves to garnish

    Take the outer covers of the plantain flower and remove bunches of florets one at a time.

    Hold them in hand & remove the stamens from the centre.

    Then chop the bunches fine & soak them in water mixed with a little buttermilk

    to prevent discolouration.

    Boil the chopped flowers with haldi & little water.

    Mix the tamarind paste with 1 cup water.

    Fry the ingredients from red chillies to hing & powder.

    Mix the above ingredients with tamarind water well without any lump formation.

    Add cooked tur dhal.

    Adjust to the required consistency, add salt and a little jaggery if preferred.

    Remember, the consistency should be the desired one , since there is no loss by evaporation in pressure cooking.
    Transfer to a pressure pan, keep on stove & put the weight.

    Cook till one whistle comes.
    vazaipoo pitlai-1.jpg

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    Last edited: Dec 6, 2009
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Kara Kuzambu - Tasty, not as hot as the name indicates!


    This is a typical recipe of South Tamil Nadu which has become very popular now.

    Tamarind paste - 2 tbsp

    Onions - 3 (chop fine)

    Tomatoes - 3 ( chop fine)

    Garlic pieces - 7,8 (crush lightly)

    Red chilli powder - 2 tsp

    Dhaniya powder - 1 tsp

    Methi powder - ½ tsp

    Hing powder - 1 tsp

    Mustard seeds - 1 tsp

    Salt, haldi, curry leaves

    Gingelly oil - 3 tbsp (more is optional)

    Grind to a paste:

    Grated coconut - 3 tbsp

    Cashewnuts - 7,8

    Khus khus - 2 tsp

    Mix tamarind paste with 2 cups of water, add salt & haldi.

    In a kadai, heat 2 tbsp oil, temper mustard seeds, hing powder, then add onions, garlic & tomtoes adding one after the previous one is well fried.

    Now add red chilli, dhaniya, methi powders followed by the tamarind water.

    Allow the mixture to boil on a medium flame.

    Add the coconut paste towards the end, simmer & remove.

    Add the remaining 1 tbsp of oil.
    The spice level is your choice.
    K%20kuzambu-1.jpg

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    K%20kuzambu-3.jpg
    kara kuzhambu.jpg
     
    Last edited: Dec 6, 2009
  3. Laxmi

    Laxmi Administrator Staff Member Platinum IL'ite

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    Pavakkai (Bittergourd) Pitlai - a must for bittergourd lovers!

    Bitter gourd - 2 (medium size)

    Tamarind paste - 1 tbsp

    Cooked tur dhal - ½ cup (depending on desired thickness )

    Salt, haldi

    To fry in 1 tsp oil & grind:

    Red chillies - 4-5

    Pepper - ½ tsp

    Udad dhal - 1 tsp

    Dhaniya - 1 tsp

    Hing powder - 1 tsp

    Grated coconut - 2 tbsp

    Curry leaves - few

    Jaggery - little (optional)

    To temper in 1 tsp oil:

    Mustard seeds - 1 tsp

    Udad dhal - 1 tsp

    Red chillies - 1-2 (optional)

    Cut bittergourd into small pieces.

    Mix tamarind paste in 2 cups of water with salt & haldi.

    Roast all ingredients given above & as soon as coconut & curry leaves are added, switch off the gas.

    Grind them to a paste.

    In a pressure pan heat 2 tsp oil, fry the vegetable lightly, till it starts shrinking.

    This frying on a low fire, reduces the bitterness to a great extent & hence this step is very important.

    Then add tamaind water, cooked dhal & paste.

    Cook for one whistle.

    If you prefer the vegetable very soft , cook for 2 whistles.

    You can make it by the conventional method also, if you do not want to use the pressure pan.

    After the vegetable boils soft in tamarind water, add cooked dhal first, give a boil & finally the ground paste.

    Temper as given.

    It is customary to add some jaggery to offset the bitterness of bittergourd.

    Variations:

    You can use 1 tsp of gram dhal instead of udad dhal when frying for the paste.

    3 tbsps of black channa soaked overnight, boiled separately, can be added along with cooked dhal, in which case, decrease the cooked dhal amount.

    1 or 2 fried appalams lightly crushed are added just before serving to give a very nice taste.

    This goes very well with a green vegetable curry & a curd raita.
    bg%20pitlai-1.jpg

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    bg pitlai-3.jpg
     
    Last edited by a moderator: Dec 6, 2009
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  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Sprouted Methi Sambar - Unusual, but healthy!


    I dedicate this recipe to my mother whose " own invention " this recipe is !

    Methi Seeds 1 tbsp

    Tamarind paste I tbsp

    To fry in ½ tsp oil and grind to a paste:

    Red chillies 3

    Pepper 1 tsp

    Udad dhal 2 tsp

    Hing 1 tsp

    Grated coconut 2 tbsp

    To temper:

    Mustard seeds 1 tsp

    Curry leaves

    Salt & haldi



    Sprout methi seeds just as we sprout moong.

    It takes a little longer, but sprouts very well.

    Fry the given ingredients in ½ tsp oil and grind fine.


    Add the tamarind paste to 1 cup of water.

    In a small 2 litre pressure cooker or pan heat 1 tsp oil, temper with the given ingredients, add the sprouts, tamarind water, ground paste, salt & haldi.

    Adjust to the required consistency because you are pressure cooking it & there will not be any evaporation.

    Close the cooker, put the weight and cook.

    Switch off as soon as the first whistle comes.

    If a small pressure cooker is not available cook in the usual way.

    Adding a little jaggery is optional.

    If you want to avoid coconut, you can add freshly grated carrot without frying, along with the fried ingredients.

    You can add 2 tbsp cooked tur dhal, if you like.
    methi%20sprout-1.jpg

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    sprouted methi sambar.jpg
     
    Last edited: Dec 6, 2009
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Ennai Kathirikkai Kuzambu (Brinjal & small onion ) Kuzambu – second to none !

    Brinjal & onions always combine well. Here it is a combination of small tender round brinjals & small onions. It just tastes “ Yum!”.

    Small round tender brinjals - 10-12

    Small onions ( peeled ) - 1 cup

    Tamarind paste - 1 tbsp

    Grated coconut - 1/4 cup

    Oil - 1 tbsp,

    Salt

    To roast in 1 tsp oil & grind to a paste:

    Red chillies - 5,6

    Tur dhal - 1 tsp

    Gram dhal - 1 tsp

    Udad dhal - 1 tsp

    Khus khus - 1 tsp


    To temper in ½ tsp oil :

    Mustard seeds - 1 tsp

    Curry leaves - few

    Remove the stem of brinjals & cut vertically, criss cross to ¾ along the length.

    Mix tamarind paste with 1 cup of water &salt.

    Add 1 cup warm water to coconut & extract milk.

    In a pressure pan, heat 1 tbsp oil , fry brinjals well for 5 mts, then add onions & fry very well till onion changes colour.

    Add tamarind water, coconut milk, ground paste & make it up to required thickness.

    Close the cooker, put the weight & cook for 1 whistle.

    Cool, open & temper.
    ennai%20k%20k-1.jpg

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    ennai kathirikkai kuzambu-4.jpg
    Variations:

    Coconut can be ground with roasted ingredients & added instead of coconut milk.

    Sambar powder can be added instead of the ground paste.

    Big onions, sliced into long pieces, can be sustituted for small onions.
     
    Last edited: Dec 6, 2009
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Carrot Poricha Kuzambu - You will literally drink this 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.
    C-P-K-0.jpg
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    C-P-K-3.jpg C P K -last.jpg
     
    Last edited: Dec 6, 2009
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  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Pulingari - This is a Special Dish of Trivandrum.

    This is very different from the pulingari recipes, I see on the net! This is a recipe from Trivandrum.

    All Nattu (nadan) vegetables like, brinjal, white pumpkin, ladies’ finger, drumstick, cheppankizangu, brinjal,avarakkai can be used. Now a days, potatoes are also included.

    It has the consistency of sambar, but there is no dhal & mainly coconut is used !

    Tamarind paste - 2 tsp

    Salt, haldi, curry leaves

    To temper in 1 tsp coconut oil:

    Mustard seeds - ½ tsp

    Curry leaves - few

    To fry in ½ tsp oil:

    Red chilliies - 4,5

    Methi seeds - ½ tsp

    Grind this with 3/4 cup fresh coconut.

    Boil 1 cup mixed vegetables, cut as for sambar, in tamarind water with salt & haldi.

    When vegetables are cooked, add paste, simmer & remove.

    Temper as given.

    Variations:

    Add 1 tsp urad dhal when frying red chillies & methi seeds.

    Add 1 tsp rice while grinding.

    This kuzambu does not have dhaniya & hence is distinctly different from sambar in flavour & taste.

    This is usually served with a roast vegetable curry (called mezukuvarati) & papadum.

    This is excellent with dosai.

    Varuthu araicha pulingari:

    Fry in 1 tsp oil:

    Gram dhal - 1 tsp

    Urad dhal - 1 tsp

    Tur dhal - 2 tsp

    Dhaniya - 2 tsp

    Methi seeds - ¼ tsp

    Rice - ½ tsp

    Red chillies - 7,8

    Separately fry in ½ tsp oil till flavour comes:

    Coconut - 2 tbsp

    Curry leaves - few

    Grind all the above & proceed as before.
    pulingari-1.jpg

    pulingari-2.jpg

    pulingari-3-3.jpg




    Ellu Curry:

    Roast in ½ tsp oil:

    Red chillies - 7,8

    Urad dhal - 2 tsp

    Seasame seeds - 1 tbsp

    Grind the above with ½ cup coconut & proceed as above.

     
    Last edited: Dec 6, 2009
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Hotel Sambar - one of the many versions !

    This does not include tamarind, but is mild & flavourful.

    Pressurise together:

    Tur dhal - ½ cup

    Moong dhal - 2 tsp

    Small onions, peeled, whole - ¾ cup

    Tomatoes - 3 big, chopped

    Green chillies - 3,4 slit

    Ginger - 1 “ piece, crushed

    Haldi

    Hotel%20sambar-1.jpg
    Roast dry & powder:

    Gram dhal - 1 tsp

    Dhaniya - 2 tsp

    Tur dhal - ½ tsp

    Red chillies - 3,4 ( or to taste)

    Pepper - ½ tsp

    Jeera - ½ tsp

    Khuskhus - 1` tsp

    Saunf - a pinch ( more by choice only)

    Hotel%20sambar-2.jpg
    To temper:

    Ghee - 1 tbsp

    Mustard seeds - 1 tsp

    Jeera - ½ tsp

    To Garnish:

    Chopped coriander leaves.

    Pressurise, add salt.

    Add the powder mixed with a little water.

    Hotel%20sambar-3.jpg
    Boil & remove.
    Temper & garnish.
    Hotel%20sambar-5.jpg
    Hotel sambar-4.jpg
     
    Last edited: Dec 6, 2009
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  9. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Palak Koora Pappu (Palak dhal) - Yet another dhal from my young Andhra friend !

    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.

    palakpappu1.jpg

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    Last edited: Dec 6, 2009
  10. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Instant Morkuzambu - this takes exactly 5 mts!

    Jiffy morkuzambu:

    The following powder, if made & stored helps one make morkuzambu in 5 mts. If you want to add vegetables, it takes, one-whisle time or the vegetable-cooking time.

    Roast to golden brown on a dry kadai & powder:

    Gram dhal - 4 tbsp

    Red chillies - 8-10

    Jeera - 3 tsp

    Methi & pepper - ½ tsp, each

    Curry leaves - few




    Beat one cup of thick curds well, add to it 1 tbsp of the above powder & mix thoroughly.

    In a kadai, heat 1 tsp oil & temper 1 red chilli, mustard seeds, methi seeds (or powder) & curry leaves.

    Add the above mixture & switch off immediately.

    Keep stirring for 2-3 mts & add salt.

    If adding vegetables, boil them with littler salt & minimum water & then add curd-mixture. Temper last.

    Jiffy%20MK-1.jpg

    Jiffy%20MK-2.jpg

    jiffy%20MK-4.jpg

    __________________
     
    Last edited: Dec 6, 2009
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