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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    MW Morkuzambu sans coconut !

    This morkuzambu is made with Ladiesfinger, slightly sour curds and a paste of grated carrot+tomato+soaked grem dhal+red chillies+jeera.
    photo-1
    MW the cut vegetables, smearing with little lime juice to prevent sliminess on Hi for 4-5 mts in a steamer
    photo-2

    Mix the paste with vegs, very little salt & MW Hi for 2 mts.
    photo-3
    Add beaten curd & mix well.
    photo-4
    MW Hi for 2 mts, remove, add remaining salt & mix very well. Temper in a ladle with 1/2 tsp oil, red chillies, mustard seeds, methi powder & curry leaves.
    photo-5
    MWmorkuzambu-1.jpg

    MWmorkuzambu-2.jpg

    MWmorkuzambu-3.jpg

    MWmorkuzambu-4.jpg
    Mwmorkuzambu-5 (1).jpg
     
    Last edited: Dec 28, 2009
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Pathiya Sappadu - 1

    The traditional pathiya sappadu ( taken after heavy feast etc to lighten the digestive system) is
    Milaku kuzhambu + Paruppu thogayal.
    Milaku kuzhambu:

    Salt

    To roast in 1 tsp oil:

    Red chillies - 3, 4 ( or to taste)

    Pepper - 1 tsp

    Urad dhal - 1 tsp

    Gram dhal - 1 tsp

    Jeera - ½ tsp

    Hing - ½ tsp

    Cuury leaves - few

    To temper:

    Gingelly oil - 2 tbsp

    Mustard seeds - 1 tsp

    Urad dhal - 1 tsp

    Grind the roasted ingredients with tamarind paste & salt to a fine paste.

    In a vessel, heat gingelly oil, temper the given ingredients & add the paste with 2 cups of water.

    When it starts boiling, simmer the stove to allow the mixture to boil on a low heat.

    When it reduces to nearly half the volume, remove.

    Keeps well for 2, 3 days.

    Ingredients for milaku kuzambu
    photo-1
    Roasted, ready to grind:
    photo-2
    The mixture is ground
    photo-3
    First temper in a saucepan & add the paste mixed with water
    photo-4
    Kuzambu is ready, hot & spicy!
    photo-5
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    PS-5.jpg
     
    Last edited: Dec 28, 2009
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Pathiya Sappadu - 2

    Ingredients for paruppu thogayal:
    Paruppu thogayal:

    This is generally not made hot, but bland to go with the spicy kuzambu.

    Red chilli - 1

    Tur dhal - ½ cup

    Salt

    Oil - 1 tsp

    Grated coconut - 3 tbsp

    Heat oil, fry red chilli & tur dhal till the dal becomes light brown.

    Remove, cool, add salt & coconut & grind to a paste.

    Variation:

    Some use a combination of 2 tbsp tur dhal, 1 tbsp moong dhal and 1/2 tbsp gram dhal.on an ILite's suggestion, I now add 2 tbsp tur dhal, 1 tbsp moong dhal & 1/2 tbsp gram dhal

    Roast them simultaneously as the kuzambu is boiling:

    The thogayal is ready!

    Best lunch combination with Roasted appalam, hot & ready!
    PS-6.jpg

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    PS-9.jpg
     
    Last edited: Dec 28, 2009
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    South Indian Sambar-1

    This method uses sambar powder.
    This is sufficient for 4 people for a meal. I am giving by the pressure pan method, quite fast, without compromise on taste.
    Mix 1/2 cup tur dhal+1 cup water+a dash of turmeric powder + 2-3 drops of oil.
    Close the cooker, keep the weight; when the first whistle comes,switch to low flame & cook for exactly 5 mtes.
    Cool & open (this will take just 5 mtes). The dhal will be very thick. Add 1 cup of water & mix thoroughly breaking lumps. Transfer to a vessel.
    Wash & put the pan on stove again.
    Heat 2 tsp oil, temper hing, 2-3 red chillies, 1 tsp mustard seeds, 1/2 tsp methi seeds & curry leaves. When methi seeds turn golden add chopped vegetables & saute for 3-4 mts.(The only exceptions where sauting can be avoided is for pumpkins, chow chow, poato, sweet potato etc)
    Now add 2 tsp tamarind paste + 1 cup of water + 3 LEVEL tsp or 2 slighly heaped tsp sambar powder+salt.
    Close the cooker & cook for one whistle.
    Cool, open & add dhal.
    Boil & simmer for 3-4 mts.
    Garnish with coriander leaves.

    For Araichu vitta sambar:
    Less dhal is enough because the ground paste heps thicken the sambar.
    1/4 cup of cooked dhal is cooked.
    For paste fry in a tsp oil,
    3-4 red chillies, 1 tsp gram dhal, 2 tsp dhaniya, ¼ tsp methi seeds &1/2 tsp hing powder lightly. Finally add 2 tbsp grated coconut &some curry leaves & immediately switch off the stove. Grind this to a paste adding water.
    Keep cooked dhal ready.
    Boil vegetables, the same way as given before in tamarind water with haldi & salt. You can add slit green chillies, if you like.
    Cook for one whistle.
    Then add the ground paste & cooked dhal & boil. It will thicken well – be careful when you add the dhal.
    Temper asgiven below & garnish with coriander leaves.
    With tomato+tamarind base:
    For the base make as given in;
    Tomato-Tamarind Gravy For Kuzambus
    Here also, this gravy being thick, it is enough to cook 1/4 cup dhal only.
    For this & araichu vitta sambar, after making the sambar, temper in 1 tsp oil, mustard & curry leaves or( 3-in-1 Powder ).
    For the first recipe, photos follow in the next two posts.

     
    Last edited: Dec 28, 2009
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  5. Chitvish

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    South Indian Sambar-2

    photos illustrate.......
    sambar-1.jpg

    sambar-2.jpg

    sambar-3.jpg

    sambar-4.jpg

    sambar-5.jpg
     
    Last edited: Dec 28, 2009
  6. Chitvish

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    South Indian Sambar-3

    photos continued............
    sambar-6.jpg

    sambar-7.jpg

    sambar-8.jpg

    sambar-9.jpg
     
    Last edited: Dec 28, 2009
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    South Indian Vathakuzambu

    I amgiving the mehod for making vathakuzambu with avarakkai. It is the same when you make with vathals also.I use tomato-tamarind combo fortaste & thickness. Plain tamarind water can be used in which case,rice flour is added for thickening. Usually a marble size jaggery added at the end, gives a nice taste.
    Also refer to
    Tips on Vathakuzhambu
    The gravy here is prepared as given in
    Tomato-tamarind gravy for kuzambus

    with 1 cup water+2 tsp tamarind paste+2 tomatoes
    photo-1
    assembled to temper:
    Hing, 2 red chillies, 1 tsp mustasrd seeds, 1/2 tsp methi seeds, 3 tsp tur dhal, curry leaves, 3 level tsp sambar powder, chopped vegetables
    photo-2
    In a pressure pan, heat 2 tbsp oil (a little more oil is necessary for vathakuzambu) & temper in the given order. The sambar powder must be sauted to get the typical vathakuzambu flavour.
    photo-3
    Add vegetables, saute lightly
    photo-4
    Add gravy & salt. Cook for one whistle. The gravy must be fairly thick.Open & add a tiny piece of jaggery.
    photo-5
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    Last edited: Dec 28, 2009
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    Kalyana Kadamba Sambar (1)

    1 - Red pumpkin is copped & boiled with tur dhal, to cut down on dhal and to give thickness.
    The ingredients shown in the photo are roasted in 1/2 tsp oil, powdered & added along with mashed cooked dhal.
    All vegetables are added, but raddish, onions are preferably avoided.
    It is safer to make thick & later simmered with little boiling water to dilute it.
    Pressurise 1/4 cup tur dhal with pumpkin & 1/2 cup water & haldidirectly in a pressure pan for 5 mts.
    Photo-1
    Mash, adding 1 cup of water.
    photo-2
    Roast in 1/2 tsp oil, hing, 6-8 red chillies, 1 tbsp gram dhal, 2 tbsp dhsaniya & 1/2 tsp methi + curry leaves & powder.
    photo-3

    Powder + 2 tsp tamarind paste + vegetables + mashed dhal
    photo-4
    Temper as usual for sambar, saute the vegetables on low.
    photo-5
    Add tamarind water & cook for 1 whistle.

    Cool, open,add Powder + mashed dhal

    Boil & simmer for 5 mts.
    kksambar-1.jpg

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    kksambar-3.jpg

    kksambar-4.jpg

    kksambar-5.jpg
     
    Last edited: Dec 28, 2009
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    Kalyana Kadamba Sambar (2)

    Add tamarind water & cook for 1 whistle.
    photo-1
    Cool, open,add Powder + mashed dhal

    Boil & simmer for 5 mts.
    photo-2

    The other combinations are;
    2 tbsp dhal + tamarind-tomato pulp

    1 tbsp dhal+red pumpkin+ tamarind-tomato pulp
    photo-3
    These are suitable particularly when making large quantities of sambar for functions etc.
    KKsambar.jpg

    kksambar-6.jpg

    kkssambar-7.jpg
     
    Last edited: Dec 28, 2009
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    Madurai Hotel Idli Sambar - served there wih ‘ghee idli’!

    In Madurai, hot mini idlis dribbled with ghee, also called “Nei idlis” are served
    With this sambar.

    Either masoor dhal or tur dhal can be used.

    It is optional to use big onions. Oherwise, cabbage strips sauted light brown, before adding vegetables, gives a ‘near-onion’ flavor!!

    Vegetables like chochow, carrot,beans, potatoes, red pumpkin, brinjal can be cut into ½ cm cubes & used ideally.

    Country tomatoes suit best, but you can use regular tomatoes also.

    This sambar is not necessarily spicy, since it is a side-dish. The consistency is best, medium, not thick.

    Dhal - ½ cup

    Cubed vegetables- 2 cups

    Tomatoes - 4, chopped

    Roast in ½ tsp oil & powder:

    Red chillies - 4-5 ((more by choice)

    Gram dhal - 2 tsp

    Dhaniya - 4 tsp

    Methi seeds - 1 tsp

    Hing

    To temper:

    Oil - 1 tbsp

    Mustard seeds - 1 tsp

    Methi seeds - ½ tsp

    Onions - 2 chopped (optional) or cabbage as given above

    Curry leaves

    Salt, haldi

    Cook dhal till soft.

    Roast the ingredients & keep the powder ready.

    In a pressure pan, heat oil, temper as given & add the vegetables & haldi.

    Saute for a few mts, add tomatoes & sauté further.

    Add salt & 2 cups of water.

    Cook for one whistle.

    Cool, open, add dhal + powder.

    Boil, then simmer till desired consistency is reached.

    Garnish with coriander leaves.
    idlisambar-1.jpg

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    Last edited: Dec 28, 2009
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