Kuzhambus- the gravies of South India.

Thank you Chithra.
Hope to try them soon
Love

Goes with a pulao or roti and a spicy dry curry.

Tur dhal - ½ cup

Minced ginger & green chillies - each 1 tsp

Chilli powder - 1 tsp

Chopped palak - 2cups

To temper:

Oil - 1 tsp

Bay leaves - 3

Cloves - 2,3

Red chillies - 3, broken

Jeera - 1 tsp

Hing - ½ tsp

Salt,haldi

Pressurise tur dhal with 1 ½ cups of water, haldi, green cillies & ginger, till soft.

Whisk well & keep ready.

Heat oil in akadai & temper as given.

Finally add the palak & saute for 5 mts, till it shrinks.

Add dhal & salt

Simmer for 5 mts & serve hot.

In this recipe, I have introduced tamarind paste, sambar powder and also used fried gram powder instead of besan. Only one tsp oil is used to make this a healthy dish.

Tomatoes - 4

Tamarind paste - 1-2 tsp

Sambar powder - 1 tsp

Fried gram - 1 tbsp (powder)

Salt, hing

To temper:

Oil - 1 tsp

Red chilli - 1,2

Mustard seeds - 1 tsp

Methi seeds - ¼ tsp

Jeera - ½ tsp

Green chilli - 1

Curry leaves - few

Cook chopped tomatoes with 1 cup of water & liquidize.

In a kadai, heat oil & temper as given.

Add tomato pulp, tamarind paste, sambar powder & salt.

When it starts boiling, mix half the powdered fried gram with ½ cup of water & add.

Boil to see the consistency.

If it is not sauce-like, add the remaining fried gram powder mixed with little water.

Simmer the mixture & remove.

Garnish with coriander leaves.

Roast each of the following separately in 1 tsp oil:

Pepper - 2 tsp

Jeera - 2 tsp

Garlic peeled - 1 cup

And grind to a paste, adding water.

Tamarind paste - 4-5 tsps (or to taste)

Red chilli powder - 1 tsp (or less)

Salt

To temper:

Oil - 2 tbsp

Mustard seeds - 1 sp

Chopped small onion - ½ cup

Mix the ground paste with tamarind paste, 1 cup of water, salt & chilli powder.

Heat oil & temper mustard seeds.

Then add onions & curry leaves.

When the onions turn glossy, add the mixture.

Simmer to boil & remove.

Serve with hot white rice & ghee.

Originally Posted by Chitvish

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.

Chithramma,

Evalovo naal ayiduthu appalam puli kuzhambu saapittu. I am reminded of all golden recipes when i browse for something else. I used to drink this kuzhambu out of a cup (before marriage). Please please give us Karuvadam vathakuzhambu recipe also. Amma bought some this time. And also punjabi wadi is widely available in Indian grocery shops abroad. So may be we can also substitute...

Thank you! Latha

Mami,

I will also join with Latha's request for KV.

ME too me too.. Love to have KV... Thanks latha.. never knew I could substitute that.. will it taste the same

Dear Friends,
Karuvadam vatha kuzambu is prepared exactly like
Papad Kuzambu
that is, appala kuzambu.
Karuvadams can be deep fried, or MWed with oil smeared lightly. That is what I do now.
Love,
Chithra.

Originally Posted by Nandshyam

ME too me too.. Love to have KV... Thanks latha.. never knew I could substitute that.. will it taste the same

I haven't substituted it yet, Nand. I only saw it recently at the Indian shop and thought it was almost similar to our KV. But I don't know if they make it with urad or with some other dal. If Chithramma can throw more light on this...

Latha

Chitrajiiiiiiiiiiiiiiiiiiiiiiiii

u there....

Originally Posted by traveller

I haven't substituted it yet, Nand. I only saw it recently at the Indian shop and thought it was almost similar to our KV. But I don't know if they make it with urad or with some other dal. If Chithramma can throw more light on this...

Latha

Thanks Latha, May be I will give it a try this weekend..