Kuzhambus- the gravies of South India.

For the pakoda kichdi dhal (split moong dhal with skin) is best. If it is not available, use yellow moong dhal.

Pakoda:

Moong dhal - ½ cup

Red chilli powder - 1 tsp

Salt

Oil - to deep fry

Khadi:

Slightly sour curds - 1 cup

Water - 1 cup

Besan - 2 tsp

Greenchilli-ginger paste - 2 tsp

Salt, sugar

To temper:

Oil - 2 tsp

Red chillies - 2, 3

Mustard seeds - ½ tsp

Methi seeds - ¼ tsp

Jeera - ½ tsp

Hing - ½ tsp

Curry leaves - few

To garnish:

Chopped coriander leaves

For the pakoras, soak dhal overnight.

In the morning, wash very well & remove the skins as far as possible.

Drain well & grind with red chilli powder & salt to a rava like paste.

Heat oil, drop spoonfuls in oil & deep fry to a golden colour.

Drain & keep aside.

Blend curds, water, besan, green chilli-ginger paste & salt, without lumps.

In a vessel, heat oil & temper as given.

Add the curd mixture & cook, stirring so that it does not become lumpy.

Simmer till done & add the pakoras.

Remove, garnish & serve after 30 mts.

Unlike regular khadi, this khadi can be made thinner, so that pakoras can soak well & swell.

Dear ChitVish,

The Kadi looks sooo tempting and delicious. Seems like pasiparuppu urundai morkuzhambu. If there was a Hall of Fame for garnishing food, you will be the first to enter it . You really amaze me not only with your recipes, but the way you neatly list the ingredients, the method of cooking, the way you garnish, the choice of vessels to serve, and to top it all the photography.. Got to learn soooo much from you.

Love
Vidya

My dear Vidya,
Your words are too sweet - my humility is rushing to the back of my mind, pushing my pride to the front ! I have to use all mental resources , not to be
"smitten" with praise !!
This is something, I am passionat about, Vidya ! I have to mention here, that I owe it all to my Amma , who instilled in me the value - a place for everything & everything in its place. I started applying this in all spheres of life & I believe strongly in
செய்வன திருந்தச் செய்.
But it is bad in the sense that my tolerance for less perfection by others is decreasing! V always has to keep a check on me constantly !!
Thankyou very much for your words - they made my day!
Love,
Chithra.

Traditionally Appalams ( papads) were deep fried & used for this dish and fully tamarind was used. I have made changes, to cut down on oil. But there is no compromise on taste!

It is best to use S I urad dhal papads (called ulundu appalam) for an authentic taste.

Papads - 4,5

Tomatoes - 4

Tamarind paste - 1 tbsp

Sambar powder - 2-3 tsp ( to taste)

Salt, haldi

To temper:

Oil - 2 tsp

Mustard seeds - 1 tsp

Red chillies - 2,3

Methi seeds - 1 tsp

Tur dhal - 3 tsp

Hing - ½ tsp

Curry leaves - few

Dry roast papads (on stove top or MW) & break into pieces.

Cook chopped tomatoes with 1 cup of water.

Liquidise, strain & add tamarind paste.

In a pan, heat oil & temper all given ingredients.

Lastly add, sambar powder & fry for a minute.

Add tomato – tamarind mixture, salt, haldi & papad pieces.

When it strts boiling, simmer & cook for a few mts to get the right consistency.

Add just the right amount of water in the beginning itself, to eliminate the use of rice flour for thickening.

Tomatoes give a good, colourful, tasty thickening to the dish.

If you use spicy North Indian papads with pepper etc, adjust the sambar powder level suitably.

This papad kozhambu sounds unusual to me. Never heard of it. The photo reminds me of some noodle soup!

L, Kamla

Dear Kamla,
I am surprised !
Believe me, this is an ancient "patti kalathu kuzambu" !! Infact there is an equally delicious karuvadam vathakuzambu, which I am not posting, because it may not be possible for everyone to buy or make 'kuzambu karuvadam".
If you are inclined, please try it - you will become its slave!!!
Love,
Chithra.

See Chitra, I guess I am a prey to my own circumstances. Since my parents did not belong to any one region of the South, our cooking too was a 'kalappadam'! A bit of this and that and here and there. My situation is even worse as my 'kalappadam' is international. Looks like we missed out on the pappad and karuvadam kozhambus!! And no, I don't think I can get karuvadam here..unless someone might prove me wrong.......?

L, Kamla

Dear Kamla,

You must try the appalam vathakuzhambu. It is a classic dish. My favorite too. My mom had to porichify a whole bunch of appalams to soak in the kuzhambu just for me. Like Ms C said, once youtaste it, you will become a slave to this dish.

V

Dear Kamla,

I agree with Mrs Chitra and Vandhana. Mom used to make this as an ocassional fare and how I used to crave for this, only I know! She would make it the same way as suggested by Mrs Chitra.

Make it, savor it and u'll know what we are talking abt!!!


Thanks sooo much for sharing this recipe with all of us Mrs Chitra!

Dear Shal,
I L seems to be full of Appalam vathakuzambu fans, I am surprised ! This, I posted in another site, long back !
Well, you have'nt written, what you made for the Valentine Virundhu??!!
Love,
Chithra.