kuzambu varieties

Discussion in 'Recipe Central' started by malar, Aug 26, 2005.

  1. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Moor Kulambu V (Moor Char) Kulambu with out heating

    Ingredients:
    • Thick Butter Milk 2 Cups
    • Thur Dhal 1 Spoons
    • Red Chilly 4-6
    • Cumin Seeds 1/2 Spoon
    • Mustard Seeds 1/2 Spoon
    • Oil to fry
    • Salt to taste
    Method:
    1. Fry Red Chilly and Thur dhal in a greased pan.
    2. Switch off the fire and add cumin seeds and fry well.
    3. Grind them and mix it with butter milk.
    4. Add salt and make seasoning in a pan.
    5. Add the seasoning with the moor kilambu.
    6. Mix well and serve. NO NEED TO HEAT. :wave
     
  2. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Moor Kulambu VI

    Ingredients:
    • Thick Butter Milk 2 Cups (less sour)
    • Thur Dhal 1 Spoons
    • Udad Dhal 1 Spoon
    • Channa Dhal 2Spoon
    • Black Pepper 1/2 Spoon
    • Red Chilly 2-4
    • Asafetida 1 pinch
    • Fenugreek Seeds 1/4 Spoon
    • Grated Coconut 2 Spoons
    • Mustard Seeds 1/2 Spoon
    • Oil to fry
    • Salt to taste
    Method:
    1. Fry all other ingredients except coconut.
    2. Mix with buttermilk.
    3. Add salt and mix well.
    4. Make seasoning and add it to Kulambu.
    5. Bring it to a boil.
    6. Serve with rice. :wave
     
  3. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Marata Moor Kulambu VII

    • 2 cups thick butter milk (less sour)
    • 1 sp black pepper
    • 1/2 sp cumin seeds
    • 2 - 3 sp coconut
    • Mustard seeds for seasoning
    • Oil
    • Salt
    1. Fry pepper and cumin seeds. Grind them with coconut.
    2. Pour oil in a pan and make seasoning with mustard seeds.
    3. Add thick butter milk and masala in that.
    4. Stir well, add salt and mix well.
    5. Bring it to a boil and remove from the fire.
    6. Serve with rice.:wave
     
  4. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Apple Sambar



    Ingredients

    2 apples (sour)
    sambar powder 4 spoons
    asafetida
    1 onion cut into slices
    1 green chilly
    1 tomato; chopped
    1 cup cooked toor dhal
    ¼ sp dry fried and powdered fenugreek
    ½ sp oil (you can avoid this)

    Method

    Peel off the apples and cut into cubes.
    Cook them with dal.
    Pour 1/2 oil in a pan, add mustard, cumin.
    Fry onions till they turn brown. Add green chilies.
    Add the cut tomatoes and fry well.
    Add the cooked dhal & apple.
    Add fenugreek powder and asafetida powder.
    Add sambar powder and continue boiling for another 5 mins.
    Add salt, coriander leaves and put the stove in sim for 10 mins.
    Serve with rice. You will like this.
     
  5. sellakili

    sellakili Senior IL'ite

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    "Sothi" south indian Spl.........

    Hi ladies...

    This reci. is about "Sothi" south indian special...

    Ingredients (for two people)
    1. Coconut - 1 (roughly 1/2 per person)
    2. Vegetables - Potato, Carrot, Beans, Drumsticks
    3. Garlic - 2 flakes
    4. Small onions - 2
    5. Moong dhal - 1/2 cup boiled
    6. GreenChilli-2
    7. Jeera-1/2 table spoon
    8. Salt to taste
    9. coriander leaves
    10. lemon - 1/2


    Method:
    1. Grind coconut and take milk extract out of it.
    2. Keep the first extract separate. Take the second extract and third extract separately again with some amount of water.
    3. Make a paste of chilli, jeera and 2 small onions
    4. Mix the paste with third extract and Add the cut vegetables,garlic flakes, salt and make it to boil.
    5. After the vegetables got cooked add moong dhal
    6. Add the second extract to it. Leave for 2 minutes
    7. Add Third extract and remove it from flame.
    8. After 5 minutes squeeze lemon.
    9. Add chopped coriander leaves
    10. Serve Sothi with rice and potato curry and ginger chutney.
    yummyyyyyyyyyyyyyyyyyyyy ...........

    try out and tell......

    regards
    sellakili
     
  6. lalitha53

    lalitha53 Junior IL'ite

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    Re: Parrapu Urrandi Kulambu

    paruppu urundai morekuzhambu:--
    for paruppu urundai - 1cup thur dal, half cup moong dal, 1 spoon chana dal . soak all dals 1 hour. grind it with 2 green chilli, 3 red chilli ( up to taste) little water and grind corsely. add salt and mix.
    Take a kadai heat it with a spoon oil - add mustard seed, kari patha , asafetida' add the dal paste and fry (little try. ) then make small balls.
    boil a glass of water in a pan , add half spoon oil put the balls and boil 5 minutes then add buttermilk mixture.( half coconut grind with chilli and 1 spoon rice powder fine paste, added to butter milk)
    bring a boil and take out.
    Add seasoning andadd salt, asafetida and kari patha.
    Serve with cooked rice.

    lalli

    Note: This 'Parrappu urrandai' is a very good snack too.:wave
     
  7. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Hi Lalitha,

    I will make normal 'parrupu urrandai kuzhumbu' but not 'parrupu urrandai

    moor kukzhumbu' let me try and give the FB. :-D
     
  8. deepasriganesh

    deepasriganesh Senior IL'ite

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    Vendakkai Thalar Kuzhambu

    Hi ILs,

    I would like to share my amma's recipe and ofcourse my favourite too

    Vendakkai (Ladies finger) Thalar Kuzhambu:

    Ingredients:

    1. Tamarind - 1 big Gooseberry size
    2. Ladies Fingers - 200-250 gms -> Chop into small circular pieces, like how it has to chopped for dry curry.
    2. Tomato - 1 - finely chopped
    3. Green Chilli - 1 - slit
    4. Curry leaves
    5. Hing
    6. Jaggery - 1 teaspoon
    7. Salt
    8. Sesame oil - 3 -4 teaspoons
    9. Mustard seeds
    10. Sambar powder - 3 teaspoons
    11. Rice flour - 1 teaspoon (for thickening)

    Method:
    1. Heat sesame oil in a kadai, add mustard seeds
    2. Add chopped ladies finger and fry for 3 - 5 mins
    3. Add chopped tomatoes,g.chillies,curry leaves and fry for 3 - 5 mins
    4. Add sambar powder,rice flour and fry for 2 mins
    5. Add tamarind water, salt,hing,jaggery
    6. let the kuzhambu boil for 10-15 mins.
    7. Serve hot with rice

    -Deepa.
     
  9. deepasriganesh

    deepasriganesh Senior IL'ite

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    Keerai Sambar

    Ingredients:

    1. Keerai (ara keerai or mola keerai) - 1 bunch or 2 bunches (if small)
    2. Tuvar Dhal - 2 table spoons (the karandi used to spread dosa batter on the tava)
    3. Tamarind - 1 big gooseberry size
    4. Tomato - 1 finely chopped
    5. Green chillies - 6 to 7 - > slit
    6. Oil - 2 teaspoons
    7. Salt

    Method:
    1. Pressure cook the tuvar dal
    2. wash the keerai and cook well.
    3. Mash the cooked dal and add the cooked keerai to the dal , mix them well and set aside
    4. Heat oil in a kadai, add chopped tomatoes and green chillies, fry for 2 - 3 mins
    5. Add tamarind water and let boil for 5 mins
    6. Add the dal+keerai , salt
    7. keep stirring and cook for 5 mins on a low flame
    8. Serve hot with rice.

    -Deepa.
     
  10. kanaka Raghavan

    kanaka Raghavan IL Hall of Fame

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    Re: Vendakkai Thalar Kuzhambu

    Looks good .Planning to try it out and will send the feedback.
     

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