Sambar Varities

Hi anu,

thanks for your feed back. Happy to know that your 'kutti son' also liked it very much.
:kissto him. Is it his photo? He is so cute.

 

Curry Leaves Kuzhambu

Ingredients:

Curry Leaves – a handful
Thuvar Dhal – 2 tablespoon
Channa dhal – 1 teaspoon
Red Chillies – 5 - 6
Pepper – 2 teaspoon
Coconut – 2 tablespoon
Tamarind paste – 1 to 1 1/2 sp
Turmeric Powder – ½ teaspoon
Asafotida Powder – ½ teaspoon
Sesame Oil – 2 tablespoon
Mustard – ½ teaspoon
Fried and powdered - Fenugreek powder – ½ teaspoon
Salt – 2 teaspoon or as per taste

Method:

In a kadai put one teaspoon oil and fry thurvar dhal, channa dhal, Pepper and red chillies, and keep separately.

Same kadai add the curry leaves and fry for a while.

Remove and grind to a fine powder.

Grind coconut separately to a fine paste.
In a kadai put the remaining oil and when it is hot add mustard.

Add 2 cups of water along with turmeric powder and ground dhal powder. Stir well, bring to boil.

When it starts boiling, add the coconut paste and add little water if necessary.

Stir once again and let it cook in low flame till it thickens.
Your kuzhambu is ready to serve.

Note: Few Gralic flakes and sambar onions can also be added while seasoning. And if you want you can avoid coconut also.

 

Paruppu Urundai Morekuzhambu


Ingredients for paruppu urundai

1cup thur dal
1/2 cup moong dal
1 spoon chana dal
2 to 4 green chillies
3 to 4 red chillies
Salt as per your taste

Other Ingredients:

1 sp mustard seeds
1 sp udad dal
10 - 12 curry leaves
2 to 3 sp oil
1/2 coconut
2 green chilly
2 glass of thick butter milk
1/2 sp asafetida
1 to 2 sp rice flour
1/2 sp turmeric powder
Salt

Method:

Soak all dals for 1 hour.
Grind it with 2 green chilli, 3 red chilli little water and grind corsely.
Add salt and mix.
Take a kadai heat it with a spoon oil - add mustard seed, curry leaves, asafetida add the dal paste and fry.
Bring it to room temp.
Then make small balls out of the dough.
Now cook it in the steam like Idly.
Keep aside.
Make a past with coconut and green chilly and mix with butter milk.
In another pan, make seasoning with mustard seeds, asafetida,turmeric powder and curry leaves.
Pour buttermilk (which we mixed the masala paste) in the pan and bring it to a boil.
Now add the steamed balls in this.
Bring a boil and remove from the heat.
Serve with cooked rice.

Note: you can use channa dal or thur dal instead of moong dal and do as per the recipe.

 

Dear Sabitha,

Happy to see your post. and :coffee for your feed backs. enjoy with many varieties of sambar.:hiya

 

Moor kuzhumbu - one more....

Ingredients

5 cups of buttermilk
4-5 green chillies, slit
1 1/2 tsp cumin seeds
2 tsp coriander seeds
1 tsp turmeric powder
2-3 tablespoons coconut, shredded
Salt to taste
1 tsp mustard seeds
1 sprig of curry leaves
Oil for seasoning
Water for diluting the buttermilk if needed.



Method

Add 1/2 tsp of turmeric to the buttermilk and mix well.
Add water if the buttermilk is too thick.
Roast in a little oil, one by one, the remaining turmeric,cumin seeds, coriander and green chillies.
Blend to a smooth paste with coconut.
Add this coconut paste to the buttermilk, add salt and mix well.
Put it on the stove and heat for approximately 4-5 minutes.
Season it with mustard seeds and curry leaves.
Delicious when eaten with hot plain rice.