Kuzhambus- the gravies of South India.

can we use with whole black urad?

Thanks
R.

Dear Ami,
Yes, then it becomes close to dhal makni. Soak for & cook for longer time.Love,
Chithra.

Originally Posted by Ami

can we use with whole black urad?

Thanks
R.

Channa dhal - ½ cup

Finely chopped cucumber - ½ cup

Minced green chillies & ginger - 2 tsp

Red chilli powder - ½-1 tsp

Salt, haldi, hing

Oil - 1 tsp

Jeera - 1 tsp

Coriander leaves - to garnish

Soak & boil dhal with haldi till soft & grainy.

Heat oil, temper jeera & hing .

Add, minced green chillies & ginger, red chilli powder & fry lightly.

Add dhal & simmer till well blended.

Add the cucumber pieces, remove from flame & keep covered.

After 10 mts, garnish & serve hot.

Any variety of greens (keerai) can be used. This goes very well with rice and chappathis also.

Cooked tur dhal - 1 cup

Cooked palak or any greens - 1 cup

Onion - 1 bog, chopped (optional)

Tomatoes - 2, chopped fine

Grind to a paste:

Grated coconut - 1 ½ tbsp

Green chillies - 4,5

Ginger - ½ “

Pepper - ¼ tsp

Tamarind paste - 2 tsp

To temper:

Oil - 1 tsp

Mustard seeds - 1 tsp

Jeera - 1 tsp

Salt, lime juice ( optional)

Heat oil & temper as given.

Fry onion lightly; then add tomatoes & fry till pulpy.

Add ground paste, mix & stir for a few mts.

Add cooked dhal, cooked greens & salt.

Bring to boil & simmer till gravy thickens to desired consistency.

Add lime juice & remove.
greens dhal.JPG

I learnt this from Ms Cheeniya. This is light on the stomach and goes well with a roast curry, puli kootu and appalam.

Sour butter milk ( thick) - 1 cup

Water - ½ cup

Pepper powder - 1 heaped tsp

Rice flour - 1 tsp

Salt

To temper:

Oil - 1 tsp

Mustard seeds - 1 tsp

Jeera - ½ tsp

Curry leaves - few

Mix buttermilk, water, pepper powder and rice flour, thoroughly.

Do not add salt now.

Heat oil in a kadai & temper.

Then lower the flame and add the mixture.

Cook on a low flame, stirring continuously till bubbles appear on the top.

Switch off, add salt & mix well for a few mts.

Any of the 3 vegetables – brinjal, bittergourd or keeraithandu is used.
For whole pulse, raw peanuts or black small channa can be used.
A vegetable and a pulse are combined for this kuzambu.
Cut the vegetables into small cubes, the size of the pulse.
Soak the pulse & cook first with a pinch of salt till soft. Drain.

Chopped vegetable cubes - 2 cups

Boiled puses - 1 cup

Tamarind paste - 3 tsp

Sambar powder - 1 tsp

Pepper powder - ½-1 tsp (to taste)

Salt, haldi, hing

Rice flour - 2 tsp

To temper:

Oil - 1 tsp

Mustard seeds - 1 tsp

Urad dhal - 2 tsp

Grated coconut - 3 tbsp

Curry leaves - few

If using, bittergourd, fry it in 1 tsp oil in a kadai on a low fire to reduce bitterness.

In a pressure pan, add vegetables, cooked pulse, tamarind paste, salt, haldi, 2 cups of water, sambar powder and pepper powder.

Cook for 2 whistle till vegetable is soft.

Cool & open.

Add rice flour mixed with a cup of water & raw hing powder.

Stir well & simmer to boil till well blended.

Remove & temper as given till coconut turns golden.

Goes well with hot rice & ghee along with a green vegetable curry & keerai masiyal.


araipuli kuzambu.jpg

Green moong dhal (split dhal with skin) - ½ cup

Gram dhal - 2 tbsp

Amchur (mango) powder - 2 tsp

To temper:

Oil - 1 tbsp

Chopped onion - ½ cup

Chopped garlic - 2 tbsp

Ginger-green chilli paste - 2 tsp

Red chilli powder - 1 tsp

Dhaniya & jeera powders - 1 tsp, each

Salt, haldi

Wash & soak both dhals together for 2-3 hrs.

Pressurise with haldi till soft .

Cool, open & whisk.

Heat oil & first fry onions followed by garlic.

When well sauted, add green chilli-ginger paste & the masalas.

Fry lightly & add dhal..

Add salt & mango powder.

Simmer to boil for a few mts till well blended.

Remove & garnish with coriander leaves.

Horsegram - ½ cup (soak for 8 hrs after light roasting, pressurize & drain away the water -this can be used for rasam)

Salt

To dry roast till golden brown & grind to a paste:

Red chillies - 3,4

Cloves - 2

Cinnamon - ½ “

Pepper - ½ tsp

Coconut - 2 heaped tablespoons

Onion - 1 big, chopped

To temper:

Coconut oil - 1 tsp

Crushed garlic - 1 tbsp Curry leaves

Mix the paste with water & salt.

Simmer to boil & add boiled horse gram.

Cook on a low flame till well blended.

Temper as given till garlic turns light brown.

Serve hot with rice.
horsegramgashi.jpg

Dear Chithra
I would like to know how to make "shahi paneer" & "paneer pasanda"
Love

Dear Manju,
I have made a note of them - will post them definitely.
Love,
Chithra.