Morcharu - of antique value ! Sour butter milk - 1 cup Rice flour - 1 tsp Green chillies - 2 Salt Curry leaves - few Chopped coriander leaves - few To temper: Oil - 1 tsp Red chilli - 1,2 (to taste) Omum ( ajwain) - ¼ tsp Fairly sour thick churned buttermilk should be used. Mix rice flour & lightly crushed green chillies with the buttermilk. Heat oil & temper as given. Add the butter milk mixture & lower the flame. Add curry leaves & chopped coriander leaves. When it starts frothing around the edges, remove. Add salt & keep stirring for 2,3 mts.
Sundakkai Pitlai - combines iron & protein ! Select sundakkai which is not the bitter variety. It can be used in combination with 1- - another vegetable like tiny bittergourd ( called mithi pakal) or brinjal or white pumpkin or banana flower or just by itself. 2- a whole gram like raw peanuts, perumpayaru, small brown channa etc, besides tur dhal. Slit the sundakkai into 2 or crush lightly & put in hot water for sometime. Rinse 2,3 times changing water every time. Vegetables - 2 cups Whole gram - 1/3 cup Cooked tur dhal - ½ cup Tamarind paste - 1 tbsp Salt, haldi, jaggery To fry in 1 tsp oil & grind to a paste: Red chillies - 5,6 Pepper - ½ tsp Dhaniya - 3 tsp Gram dhal - 2 tsp Coconut - ½ cup Hing - 1 tsp To temper: Oil - 1 tsp Mustard seeds - 1 tsp Curry leaves - few Soak grams overnight & cook them till soft. Cook tur dhal & keep ready. Heat 1 tbsp oil & fry the vegetables, adding haldi. When lightly fried, add tamarind paste mixed with water & salt. Cook till the vegetables are soft. Add cooked grams, cooked tur dhal & boil well. Add the ground paste, mix well & simmer to boil. Little jaggery can be optionally added now. When the desired consistency is reached, remove & temper.
Knol Khol Poricha Kuzambu - let us use a less commonly used vegetable. Knol khol - 250 gms ( select tender ones} Milk - 1 cup Pottukadalai powder or Melkootu mavu - 2 tsp Salt, haldi Roast in ½ tsp ghee & grind fine to a paste: Red chillies - 4,5 ( to taste) Pepper - 1 tsp Urad dhal - 1 tbsp Grated coconut - ½ cup To temper: Oil or ghee - 1 tsp Mustard seeds - ½ tsp Urad dhal - 1 tsp Curry leaves - few Select very tender knol khols & cut into 4. Pressurise for 2 whistles. Cool, open the cooker, peel the vegetable & cut into cubes. Or you can peel, cut into cubes & pressurise for 2 whistles. In the vessel, take th boiled vegetables, salt & the ground paste mixed with the milk. Avoid vigorous boiling, but simmer well for cooking everything together. Add little water, if necessary to get the right kuzambu consistency. The pottukadalai powder mixed in some water, may be added if the kuzambu is not thick enough. Temper as given. Note: The consistency can be like a kootu or a kuzambu, as per your desire.
Vengaya (small onion) Sambar - Sunday Samayal ! "Vengaya sambar & potato roast " was the sunday special menu in most of the South Indian homes, till pulao made its entry ! Small onions - 1 cup ( minimum) Cooked tur dhal - ½ cup Tamarind paste - 1 tbsp Salt, haldi To roast in 1 tsp oil & grind to a paste: Red chillies - 7,8 Dhaniya - 4 tsp Gram dhal - 2 tsp Methi seeds - ½ tsp Coconut - 2 tbsp Hing - ½ tsp ( optional) Curry leaves - few 3,4 of the peeled onions To temper in the end: Oil - 1 tsp Mustard seeds - 1 tsp Finely chopped small onions - 1 tbsp To garnish: Chopped coriander leaves - 1 tbsp Oil - 4 tsp. Peel the small onions. Heat the oil in a kadai & saute the peeled onions till the colour changes. Add tamarind paste, 2 cups of water, salt & haldi. Boil on medium flame till the onions are cooked. Then add cooked dhal & ground paste. Boil & simmer till the desired consistemcy is reached, adding more water, if necessary. When the whole mixture is homogeneous, remove & add coriander leaves. Temper as given, frying the chopped onions till light brown.
Theeyal - Strictly for coconut-lovers only ! Theeyal powder: Grated coconut - 2 cups ( select specially, ripe coconut & not tender one) Red chillies - 8 Dhaniya - 1 tbsp Pepper - ½ tsp Haldi - ¼ tsp Curry leaves - few Roast all the above ingredients in a hot kadai on sim slowly till brown. Grind in the mixi dry jar without adding water. Stop the mixi, scrape the sides well & grind again. The oil in the coconut & ingredients will get ground to a paste. Onion theeyal: Small onions - 1 cup – cut vertically into thin pieces. Tamarind - 1 tbsp Salt, haldi To temper: Coconut oil ( preferable) - 2 tbsp Mustard seeds - 1 tsp Urad dhal - 1 tsp Curry leaves - few Heat oil & temper as given. Add cut onions & fry well. Add the tamarind paste, salt, 2 cups of water & the paste. Cook till onions become soft. Bittergourd Theeyal: Bittergourd - 3 medium Small onions - ½ cup Tomatoes - 2, 3 Green chillies - 2 Tamarind paste - 2 tsp Cut bittergourd into 1 “ pieces. Chop onions into long pieces. Chop tomatoes & green chillies. Method is the same as above. You can do this in a pressure pan & cook till one whistle comes. You can make theeyal with drumstick & yam ( chenai).
Upppadam - a "no fuss" kuzambu, please ! Ladies” finger - ¼ kg Green chillies - 6,7 ( to taste) Tamarind paste - 1 tbsp Roast dry & powder: Red chillies - 3,4 ( to taste) Methi seeds - 1 tsp Rice - 4 tsp To temper: Oil - 1 ½ tbsp Mustard seeds - ½ tsp Hing - ½ tsp Cut ladies’ finger into 1 “ long pieces. Slit green chillies also. Heat oil in a vessel, splutter mustard seeds, add hing & fry ladies’ finger pieces & slit green chillies. Fry on a medium fire well. Then add tamarind paste mixed with water & salt. I added mixture of tamarind-tomatos. When the vegetable is cooked soft, add the powder mixed with water. Mix well to prevent lump formation. When everything has boiled together, remove.
Vathakuzambu with Paruppu - no kuzambu podi, please ! Cooked tur dhal - ½ cup ( more or less is optional) Tamarind paste - 1 tbsp - you can use Tomato-Tamarind Gravy For Kuzambus Dry Vathal - 3-4 tbsp ( sundakkai or manathakkali) - in case you do not have vatrals, use vegetables like brinjal or bhendi or drumstick or avarakkai. Red chilli powder - 2 tsp Salt, haldi To temper: Gingelly oil - 2 tbsp Mustard seeds - 1 tsp Red chillies - 2,3 Methi seeds - ½ tsp Curry leaves - few Hing - ½ tsp Mix tamarind paste with 1 cup of water & keep ready. Heat 1 tbsp of oil & temper as given. When they are all fried, add tamarind water, half of the vathals ( raw, without frying), chilli powder, salt & haldi. Allow to boil on a medium flame for a few mts. When a good “ boiled flavour” comes, add cooked dhal & simmer. When the mixture has blended well, remove. Heat the remaining 1 tbsp oil, fry the remaining vathals & add as a garnishing. This has a taste, different from sambar & vathakuzambu
Coconut milk-Vegetable kuzambu - known as Sodhi in Thirunelveli. Moong dhal - ¼ cup Grated coconut - 2 cups Carrot ( medium) - 2 – chop into ½ cm rounds Beans - 15 - Chop 1” long Drumstick - 2 – chop 2” long Cauliflower - 2 cups flowerets Peas - ½ cup Potatoes - 3 medium – boil, peel & cut into big pieces. Onions ( big) - 3 – chop Small onions - 20 – cut into 2 Garlic - 15 pieces – chop ( optional) Green chillies - 4,5 ( slit) Tomatoes - 3 – deskin & chop Lime juice - 2-3 tsp Salt Curry leaves To temper in 1 tbsp oil: Mustard seeds - 1 tsp Grind fine: Green chillies - 7,8 Fried gram ( pottukadalai) - 3 tbsp Boil moong dhal soft. Grind coconut in 3 instalments with ½, 1 1/2 & 2 cups of water respectively. Boil all vegetables ( including onions) in the 3<SUP>rd</SUP> coconut milk. Now add the second milk to which ground paste is added. Add chopped tomatoes, cooked dhal & boiled potato pieces. Add salt & mix well. When all ingredients have blended well, simmer. Add first coconut milk & immediately remove. Add lime juice & curry leaves. Stir well for sometime.
Horsegram (kollu) Sambar - I learnt this very recently ! Vegetables – usual sambar vegetables. Horse gram or kollu - 2 tbsp Tamarind paste - 2 tsp Salt, hing To fry in 1 tsp oil & grind to a paste: Red chillies - 5, 6 ( or more to taste) Gram dhal - 1 tsp Dhaniya - 2 tsp Methi seeds - ½ tsp Hing - ½ tsp Curry leaves - few Coconut - 2 tbsp. To temper: Oil - 1 tsp Mustard seeds - 1 tsp Roast horse gram dry in a kadai till it becomes almost red in colour. Grind it along with the other roasted ingredients & coconut to a paste. In a pressure pan, add the vegetables, tamarind paste, 2 cups of water, salt, haldi & the ground paste diluted with 1 cup of water. Close the cooker & keep the weight. When the first whistle comes, simmer the flame. Switch off after 3 mts. Cool, open & temper.
Small onion-potato-cauliflower masal kuzambu - most delicious ! This goes with plain rice as well as with idli & dosai ! Cubed potatoes - 1 cup Same size florets of cauliflower - 1 cup Small onions, peeled - 1 cup Tamarind paste - 2 tsp Grated coconut - ½ cup Cinnamomn - 1” Cloves - 4 Cardamom - 4 Oil - 1 tbsp Curry leaves - few To grind fine: Sambar powder - 1 tbsp (or to taste) Khus khus - 1-1 ½ tbsp Adding warm water to coconut, take ½ cup thick milk & 2 cups thin milk. In a pressure pan heat oil , temper cinnamon, cloves & cardamoms. Fry small onions for a few mts. Then add potato cubes & florets of cauliflower & fry a little. Add thin coconut milk & tamarind paste mixed well. Add salt & pressure cook for 3 mts after the first whistle, on sim. This is to cook the potatoes soft. Open add the ground paste & curry leaves. Boil for a few mts on medium flame. Add the thick milk. Mix well & simmer till all the ingredients are well blended. Note: To grind khus khus fine, just heat it on a small kadai & immediately powder with sambar powder in the smallest mixi attachment. Then add very little water to get a paste.