VENDAIKKAI THAKKALI KUZHAMBHU

INGREDIENTS :

Vendaikkai / Bhendi / Lady's Finger / Okra - 300 gms

Mustard - 1 tsp

Jeera - 1 tsp

Methi Seeds - 1 tsp

Pearl Onions/ Sambar onions - 1 cup 

Garlic cloves - 1 cup

Turmeric powder - 1 tsp

Kuzhambu Milagai powder - 3 tsps

Curry leaves - few

To grind : 

Ripen tomatoes - 2 medium

Coconut pieces - 4

Coriander seeds - 1 tsp

Fennel seeds - 1/2 tsp

METHOD OF PREPARATION :

1. Heat oil in a pan. Once hot, add in mustard, jeera and methi seeds. When it splutters, add in onions, garlic cloves and saute till tender. Then, add in the chopped vendaikkai, curry leaves and fry for 5-8 minutes.

2. Remove from the pan and keep aside. Then, add a spoon of oil and add in the blended masala to the pan. Add in Turmeric powder, Kulambhu milagai powder, Salt with little water and bring it to boil.

3. Then, add in the fried vendaikkai to it. Mix it well, add a tsp of gingelly oil and cook till the oil separates out. Remove from the stove and serve hot.

 

VEGETABLES MOR KULAMBHU

INGREDIENTS : 

Vegetables (Mango - few pieces, Potato -1, Brinjal - 2, Bottlegourd - 1 cup cubed)

Red Chillies -- 2 

Mustad - 1 tsp 

Urat dal - 1 tsp 

Salt to taste 

Buttermilk - 2 cups 

Turmeric powder - 1/2 tsp 

Asafoetida - a pinch 

TO GRIND :

Coconut -- 4 pieces

Rice - 1/2 tsp

Channa dal -1 tsp

Jeera - 1 tsp

Green chillies - 3

Dry roast the ingredients, one by one and them grind them together.

METHOD OF PREPARATION :

1. Heat oil in a pan. Once hot, saute potato, brinjal and bottlegourd for few minutes. Add little water, cover with a lid and cook till done.

2. Then, add the blended masala to it with turmeric powder, water and salt. Bring it to boil.

3. When it starts boiling, add in mango pieces.

4. Once cooked well, switch off the flame and remove from the stove. Allow it to cool for 10 minutes. Then mix in the buttermilk and tadka it with Mustard, Jeera, Curry leaves and Red chillies.

Serve hot with Rice.

 

TOMATO GARLIC CURRY

INGREDIENTS:

• Sambar onion/ Shallots - 1 cup
• Garlic cloves - 1 cup
• Mustard,Jeera and Methi seeds - 1 tsp
• Turmeric powder - 1 tsp
• Coriander powder - 1 tsp
• Chilli powder - 1 tsp
• Curry leaves
• Salt to taste
• Coriander leaves - few
• Green chillies - 3

To Grind: 

• Tomato - 4 (well ripen)
• Coconut pieces - 6

METHOD OF PREPARATION:

1) Heat oil in a kadai. Add mustard,jeera , 2 red chillies and methi seeds.When it splutters,add onion, garlic cloves and curry leaves. Saute till tender.

2) Add in the blended tomato and coconut masala with little water. Add in Chilli powder, Coriander powder, Turmeric powder and Salt. Add in split green chillies. Garnish with coriander leaves. Cook till the oil separates out.

Serve hot with Rice.

 

SEPANGKIZHANGU KULAMBHU / ARBI CURRY

INGREDIENTS :

Sepangkizhangu / Taro root/ Arbi -- 250 gms 

Pearl onions/Sambar onions /Small onions - 1 cup

Garlic cloves - 1/2 cup

Tomato - 1 (medium)

Tamarind - a big lemon size

Mustard, Jeera and Methi seeds - 1 tsp

Curry and coriander leaves

Jaggery - a pinch(optional)

Chilli Powder - 2 tsps

Turmeric powder - 1 tsp 

Spicy sesame powder - 1 tsp 

Coriander powder - 1 tsp

Asafoetida as required 

Rice flour - 1 tsp

Salt to taste

METHOD OF PREPARATION:

1) Wash the vegetable thoroughly and pressure cook for 3 whistles . Once the steam leaves , peel the skin and chopped them . Don't over cook . 

2) Heat oil in a kadai . Add Mustard, Jeera and Methi seeds.When it splutters, add onion and curry leaves. Saute till tender.

3) Then , add garlic, chopped tomato and saute them till skinny.

4) Add thick tamarind extract, chilli powder, turmeric powder, coriander powder, Sesame powder and Salt. Bring it to boil.

5) Then , add the chopped kizhangu. Add asafoetida. Dissolve a tsp of rice flour in water and add to it to make a thick gravy. Finally, add jaggery to it. Cook till the oil separates out. 

Serve hot with Rice .

VENDHAYA KEERAI PACHADI

INGREDIENTS : 

Methi leaves - 2 cups 

Mustard, Jeera - 1 tsp 

Red chillies - 2

Yogurt/Curd -- 1 cups 

Onion - 1 

Asafoetida - 1 tsp 

Turmeric powder - 1/2 tsp

Salt to taste 

To blend :

Coconut pieces - 4

Channa dal  - 1 tsp 

Green chillies -3 

Jeera - 1 tsp

Coriander seeds - 1/2 tsp

Dry roast them and blend them a bit coarsely.

METHOD OF PREPARATION : 

1) Heat oil in a kadai . Once hot , add mustard , jeera and red chillies . 

2) When it splutters , add chopped onion and saute till tender . 

3) Then add the grinded masala, turmeric powder and salt. Saute for few minutes and then add cleaned and washed methi leaves . Cover with a lid for 3 minutes.

4) When it gets cooked well, add the beaten yogurt mixture to it with asafoetida. Mix well for a minute and remove from the flame to avoid curdling.

Serve hot with Rice.

APPALAM KULAMBHU (PAPPAD KULAMBHU)

INGREDIENTS: 

Red Onion - 2 medium

Tomato - 2 small

Garlic cloves - 2 cups 

Masala Appalam/Plain Appalam (Pappad) - 6 

Tamarind - a big lemon size 

Mustard, Jeera and Methi seeds - 1 tsp 

Curry and coriander leaves 

Kulambhu Milagai Powder - 2 tsps 

Coriander powder - 1/2 tsp

Turmeric powder - 1 tsp

Jaggery - a small piece

Coconut milk - 1/4 cup

Asafoetida as required 

Salt to taste 

METHOD OF PREPARATION: 

1) Heat oil in a kadai. Add mustard, jeera and methi seeds. When it splutters, add onion and curry leaves. 

2) After 2 minutes, add garlic cloves and tomatoes. Saute till it becomes tender. 

3) Add thick tamarind extract, Kulambhu milagai powder, Coriander powder, Turmeric powder and Salt. Then add in the coconut milk. Bring it to boil in medium flame. Add asafoetida and jaggery while boiling.

4) When it starts to boil, add in the fried appalam to it. Gently, press it with a ladle, so that appalam is gets well in the kulambhu. See to that, it shouldn't break. Cook till the oil separates out.

Serve hot with rice.

MASOOR DAL TADKA

INGREDIENTS:

Masoor dal -1 cup

Mustard seeds-1 tsp

Tomato - 1 

Onions- 1 cup

Turmeric powder-1/2 tsp

Cumin seeds(jeera)-1 tsp

Salt to taste

Curry leaves and coriander leaves

Green chillies - 3

Asafoetida

Ghee few tsps.

METHOD OF PREPARATION:

1) Boil dal with turmeric powder, 2 tsps of oil and tomato in pressure cooker for 4-5 whistles. Check whether the dal is well cooked and mash it well.

2) Heat oil in kadai. Add mustard seeds,cumin seeds. When it splutters, add finely chopped onion and garlic cloves. Saute it till becomes tender. Add curry leaves and Green chillies. 

3) Add dal to the it with salt and hing .Leave in medium flame for 5-10 mins.

Garnish it with a coriander leaves and ghee. 

Serve hot with rice and potato fry. 

 

CHANNA DAL RADISH SAMBAR

INGREDIENTS :

Channa dal - 1 cup

Onion - 1 

Tomato - 2

Tamarind water - 1 cup

Mustard -1 tsp

Jeera - 1 tsp

Methi seeds - 1 tsp

Coriander leaves -few

Sambar powder - 2 tsps

Turmeric powder - 1 tsp

Asafoetida/ Hing - a pinch

Salt to taste

METHOD OF PREPARATION :

1. Soak channa dal over night and leave it in refrigerator. Wash it once, and cook for 3 whistles till it softens with a turmeric powder and a spoon of oil.

2. Heat oil in a pan. Once hot, fry the sliced radish and saute for few minutes till tender and the raw smell leaves. Once done, leave it aside.

3. Heat oil in the same kadai. Once hot, add mustard, jeera, methi seeds. When it splutters, add in the chopped onion, followed by tomato and saute till tender and soft.

4. Then, add in the radish to it, sambar powder and salt. Then, add in the boiled channa dal with tamarind water and 1 cup of water. Bring it to boil.

5. Add hing and garnish it with coriander leaves before removing from the flame.

Serve hot with Rice.
 

KEERAI KUZHAMBHU

INGREDIENTS :

Palak/Spinach - 5 bunches

Toor dal - 3/4 cup

Onion - 1 (medium)

Mustard,Cumin Seeds,Methi seeds - 1 tsp each

Salt to taste

To Roast and grind:

Coconut pieces -5
Dried Red chillies -5

Coriander seeds - 1 tsp

Channa dal - 1 tsp

Jeera - 1 tsp

METHOD OF PREPARATION :

1) Heat oil in a pan. Once hot, add mustard and jeera. When it splutters, add onion and saute till tender.

2) Add chopped leaves,sprinkle some water .Cover with a lid and wait till keerai is well cooked.

3) When the keerai is cooked, add dal to it. Mash dal and keerai together with 1/4 cup of water and Salt to it. 

4) Then, add the grinded masala to it. Stir it up well. Cook for 5 minutes. Remove from the flame and Serve Hot.

 

EDAMAME BEANS KULAMBHU

INGREDIENTS :

• Edamame/ Soya beans - 2 cup
• Jeera - 1 tsp
• Methi seeds - 1 tsp
• Mustard - 1 tsp
• Onion - 1 big finely chopped
• Curry leaves and Coriander leaves - few
• Tomato - 2 big
• Salt to taste
• Tamarind water - 1/4 cup
• Sambar powder - 2 tsps
• Turmeric powder -  1 tsp

To grind: Coconut pieces - 3 , Jeera - 1 tsp , Coriander seeds - 1/2 tsp

METHOD OF PREPARATION :

1. Heat oil in a pan . Add mustard and jeera . When it splutters , add and saute onion till tender. Followed by chopped tomato, curry leaves and cook it for few minutes .

2. Add in the beans with the grind masala, tamarind water and spice powders with 1 cup of water. Pressure cook for 4 whistles. Allow the steam to leave. Bring it to boil without the lid, add in the salt and cook till the curry leaves out oil.

 

Serve hot with Rice.