Kuzhambus - Gravies of South India!

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Pulingari


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
Attachment 26459
Grind all the above & proceed as before.

Attachment 26460
AV kuzambu-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.

Dear Mrs Chitra,

This is truly amazing- a full set of pulingaris and that too from my naadu! Pulingari is my favourite and I shall now make it in all the different varities outlined by you.

We have a quaint name for the varatharacha pulingari- we call it dabba pulingari. i wonder how the name came by.

Opening the ASK CHITVISH section is like opening a treasure chest- there is always something more, something new.

best regards
Vidya

Dear Vidya,
Thankyou for the message. The next I am planning is "eruvuli" ! (irupuli ?).
The feedbacks you are all giving me is beyond my expectations - hence I am forging ahead ! Still I am very much aware that " katrathu kaimannalavu, kallaathathu ulagalavu ".
Regards,
Chithra.

This is a perfect side dish for Aappam & Idiappam, in particular.

Onion - 2 – slice thin & long

Tomato - 4 - chopped

Medium Coconut milk - 1 ½ cups

Cornflour - 1 tbsp

Salt

Curry Leaves - few

To temper:

Coconut oil - 1 tbsp ( you can substitute any other oil of your choice)

Mustard seeds - ½ tsp

Methi seeds - ½ tsp

Green Chillies - 4-5 slit

In coconut oil, temper mustard, fenugreek & green chillies .

Add the onion and fry till transparent.

Add 1 tbsp cornflour, fry well and add the tomatoes.

When the tomatoes form a nice mass and are well cooked, add coconut milk as desired to the required consistency.

Stir well to get a smooth consistency.

Add curry leaves & serve hot.

The vegetable mentioned here is usually known as "pidi Karunai" - dark brown colour & slightly longer than a potato.Some refer to Chenaikizangu ( Elephant yam) also as karunaikizangu. The photo is given below.

Do not use karunaikizangu when it is fresh – it is best to allow it to stand for 4,5 days & then cook it.

With tamarind:

Karunaikizangu - 3 medium size

Cooked tur dhal - ½ cup

Salt, haldi

Dry roast & powder:

Red chillies - 3-4

Rice - 1 tsp

Gram dhal (or tur dhal) - 2 tsp

Udad dhal - 2 tsp

Hing - ½ tsp

To temper in 1 tsp oil:

Mustard seeds - ½ tsp

Curry leaves - few

Boil the vegetable in jacket, directly in the pressure pan, in water for 2 whistles.

Cool, open, peel & crumble.

In the pressure pan, add mashed vegetable, freshly made powder, tamarind paste , 1 cup water, salt, haldi & cooked dhal.

Make it up to desired consistency & pressurecook for 1 whistle.

Cool, open & temper.

Variation:

Instead of cooked tur dhal, cooked moong dhal can be used.

If preferred, dhal can be omitted completely.

With lime juice & little tamarind:

Karunaikizangu - 3 medium size

Cooked tur dhal - ½ cup (optional)

Tamarind paste - 1 tsp or less

Green chillies - 2, chopped

Ginger - 2 “, chopped

Lime juice - 2 tsp

Salt, haldi

Coriander leaves - few, chopped

To temper in 2 tsp oil:

Mustard seeds - ½ tsp

Udad dhal - 1 tsp

Red chilli - 1

Hing - ½ tsp

Curry leaves - few

Boil the vegetable in jacket, directly in the pressure pan, in water for 2 whistles

Cool, open, peel & crumble.

Mix this with thin tamarind water, salt & haldi.

In a kadai add oil, temper, add chopped green chillies & ginger, then add the crumbled mixture with salt & haldi.

If you are using dhal, add now.

Boil & simmer for a few mts.

Remove, cool &add lime juice.

It is customary to add little jaggery to this.

Add coriander leaves.

Dear Chithra Madam

I always thought Karunai kizhangu was Yam(Sennai Kizhangu).But when you mentioned 3 numbers,I got a bit confused.Is Karunai kizhangu another name for Colacassia(seppan kizhangu)

Then for sennai kizhangu is there another name like Karna kizhangu which is the name my MIL always uses for sennai kizhangu.

Just a bit too confused....

Dear Sunitha,
I have made a correction regarding the name, which please see.
This is available in South India as karunaikizangu, more specific name is " pidi karunai" - it is 3 - 3 1/2 " long & dark brown.
Good that you asked since I am planning to post Chenai dishes also !
Regards,
Chithra.

This is yet another favourite combination in Tamil Nadu.

Milagukuzambu:

Tamarind - 4 tsp

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.

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.
17th Feb 009TS.jpg

Garlic vathakuzambu:

Small onions, chopped - 1/2 cup

Garlic - ½ cup chopped ( more is optional )

Tamarind paste - 1 ½ tbsp

Salt

Fry in 1 tsp oil & grind fine:

Pepper - 2 tsp

Jeera - 1 tsp

Dhaniya - 2 tsp

Red chillies - 2

Coconut - 2 tbsp

Hing - ½ tsp

To temper in 2 tbsp oil:

Mustard seeds - 1 tsp

Methi seeds - ½ tsp

Curry leaves

Heat 2 tbsp oil, temper as given, add onions, fry well, then add garlic.

When a good aroma comes, add tamarind paste with 1 cup of water.

Add salt & paste.

Add more water, if necessary.

When everything boils together & the desired consistency has come, remove.

This can be done directly in the pressurepan by 1 whistle method also.

Garlic Milaku Kuzambu:

Garlic - 3 big whole pods ( separate into pieces & peel)

Small onions - 1/3 cup 9 peel)

Pepper - 2 tsp

Tamarind paste - 1 tbsp

Salt, haldi

Jaggery - lemon size 9 optional)

Grind together:

Small onions - 10

Big tomatoes - 3

To temper:

Oil - 2 tbsp

Mustard seeds - 1 tsp

Methi seeds - ½ tsp

Hing - ½ tsp

Curry leaves - few

Fry pepper in ¼ tsp ghee & powder.

Heat oil, add tempering ingredients.

Now add small onions & then, garlic & fry very well.

When done, add ground paste & fry till the raw smell goes.

Add tamarind paste, pepper powder, salt, haldi & jaggery.

Cook & simmer to desired consistency.

Curry leaves - 1 cup (fresh)

Pepper - 1 tsp

Jeera - ¾ tsp

Red chillies - 5,6 (or to taste)

Hing - 1 tsp

Tamarind paste - 1 tbsp (can be a little more, by preference)

Oil - 2 tbsp

To temper:

Mustard seeds - 1 tsp

Urad dhal - 1 tsp (optional)

In 1 tsp oil, fry red chillies, pepper, jeera & hing.

Grind with raw curry leaves & tamarind paste adding water.

Heat the remainig oil in a kadai & temper mustard seeds & urad dhal.

Add the paste, salt & 1 cup or more of water.

When it begins to boil, simmer to thicken on a low fire.

Remove when the desired consistency is reached.

This is said to be specially good for nursing mothers. In that case, spice level may be suitably adjusted.

Preserves well for 2,3 days, outside the fridge.