Kuzhambus- the gravies of South India.

Yet another Andhra delicacy. Can be eaten with hot rice & ghee or rotis.
I tried with moong dhal. You can try with either moong or tur dhal.

Dhal - ½ cup

Methi leaves, cleaned & chopped - 1 ½ cups

Red chilli powder - 2 tsp

Salt,

Haldi

To temper:

Ghee - 2 tsp

Mustard seeds - 1 tsp

Jeera - 1 tsp

Chopped onions - 2 tbsp (optional)

Chopped garlic - 1 tbsp (optional)

To garnish - grated coconut (optional)

Pressure cook dhal with 3 cups of water, chilli powder, methi leaves & haldi.

Open & temper in ghee.

Garnish with coconut.

This is made slightly thick.
methi pappu.jpg

Vegetables like baby corn, cauliflower, broccoli, carrot etc are ideal. Cut them into 1“ cubes. Any two or three can be used in combination.

Cubed vegetables - 2 cups

Green chillies - 3, 4 slit into 2

Curry leaves - few

Lightly roast & coarsely powder:

Pepper - 1 tsp

&

Jeera - ½ tsp

Besan - 1 tbsp mixed with 1 cup of water

Curds - 1 cup

Salt

To temper:

Oil - 2 tsp

Mustard seeds - 1 tsp

To garnish - chopped coriander leaves

Boil vegetables with minimum water.

Heat oil & temper mustard seeds.

Next add green chillies & curry leaves.

Now, pepper-jeera powder & then add besan mixed with water, stirring to prevent lump formation.

Cook for a minute & then add salt & vegetables with water.

Simmer the mixture, mixing thoroughly.

Switch off & add beaten curds.

Blend well & garnish.

This is best eaten with hot rice & vegetable curry.

Sweet potatoes - one big (boiled, peeled and cut into small cubes)

Green chillies - 3, slit

Salt, hing

To temper:

Oil - 1 tsp

Mustard seeds - ½ tsp

Red chillies - 2

Curry leaves - few

Add sweet potato cubes & green chillies to 2 cups of water.

Mash very lightly & cook.

Bring to boil & remove.

Temper as given above.

This tends to thicken after sometime.So make it quite loose, giving allowance for that.

This goes with rice and ghee as well as with all tiffins.

This dish has a typically Southern flavour.

Mushroom - 200gms, cleaned & chopped

Tomatoes - 2, chopped

Onions - 2, chopped

Tamarind paste - 1 tbsp

Salt

Roast in 1 tsp oil & grind to a paste:

Red chillies - 5, 6

Gram dhal, tur dhal & urad dhal - 1 tsp, each

Khus khus - 2 tsp

Methi seeds - ½ tsp

Dhaniya - 2 tsp

To temper:

Oil - 1 tbsp

Mustard seeds - 1 tsp

Cinnamon - 1 “

Heat oil & temper as given.

Add onions & sauté for 5 mts.

Add chopped tomatoes & fry till mushy.

Add tamarind paste, salt & ground paste.

Add enough water to get the desired consistency.

Simmer to boil.

Add mushrooms &cook for just 3-4 mts.

Remove & keep covered for 10 mts.

Adding a little jaggery is optional.

Hello Chitra Aunty, cant thank you enough for posting these recipes. Born and brought up in Chennai, i'm a big fan of South Indian cooking. These recipes are truly gems of South India. I'm soo happy to see all these recipes collected in one place.
I admire the way you present each and every recipe that you posted here. When i saw Small Onion Sambhar with the caption "Sunday Special" , i almost cried... reminded me so much of my childhood. Wanted to jump on the plane to India and go eat Amma's vengaya sambhar and urulai kazhangu kari.

Thank you soo much. this is awesome. I intend to make each and every one of them.
We are soo lucky to have these recipes.
Happy Pongal!!!
Bharathi

Dear Bharathi,
Welcome to IL.
My main idea in this forum is to give primarily a collection of traditional Tamil Nadu recipes. Not that I am not interested in other regional fares - but I have limitations.
All said & done, we are basically brough up on Sambar & rasam ! When I was young, Vengaya sambar was the greatest treat ! Pulao came later.
Please try the recipes of your choice.
Love,
Chithra.

Hi Ladies,
Me Too would love to try out new dishes......!
I wanna to Know how to Cook Moru Kuzhambu.....
I have only tasted in restraunts in Singara Chennai.....
Is there anybody wanna share their delicious receipe with me....
I really will be glad.....?
Thanks Much......!

Dear Parvin,
Welcome to IL.
Please go through the 3 pages of
Check here - The Recipes Index
I have given there.
Love,
Chithra.

Hi Chitra Aunty,

Thanks for your response. I couldn't agree with you more. I like to try a variety of cusines. I make North Indian, Italian and some Mexican recipes on a regular basis, but South Indian cusine takes a special place. Its our "go-to" comfort meal. But honestly, i realised how much i like it, only after i came to the US after marriage and started cooking myself. Until then, i totally took it for granted.
I made the Ezhukari Sambhar today for Pongal. Yeah, as per the US Temple calendar, Pongal falls this Monday. The Sambhar came out very well. Husband likes it a lot too. Thanks for the recipe.

Love
Bharathi

Dear Bharathi,
So, you beat us to pongal??!!
We have a night still to go. But Thai is born tonight - probably that is why the temple calendars gave the day in advance !
Thanks for the FB.
Love,
Chithra.