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25th September 2008, 04:44 AM
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| |  Re: Kuzhambus- the gravies of South India.
Dear Nands,
I do not think it will be suitable for VK if it is urad or moong dhals! 
Love,
Chithra.
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25th September 2008, 09:38 AM
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| | Re: Kuzhambus- the gravies of South India.
Quote:
Originally Posted by Chitvish  Dear Nands,
I do not think it will be suitable for VK if it is urad or moong dhals!
Love,
Chithra. | Ohhh  
There is a southindian store here, may be check out there.
Thanks much 
__________________
Nandhu |
12th October 2008, 06:03 AM
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| | Drumstick Porichakuzambu – specially for drumstick lovers!
For this select fleshy drumstick & make this when they are very fresh for the best flavour.
Cut into 3” pieces and steam till soft. Cool, slit open and scoop out the fleshy portion. A few pieces may be used whole.
Scopped fleshy portion - 2 cups
Boiled tur dhal - 1 cup (or3/4 cup boiled moong dhal)
Fry in ½ tsp oil:
Pepper - 1 level tsp
Urad dhal - 1 tbsp
Green chilli - 1 (or more to taste)
And grind to a paste with:
Grated coconut - 2 tbsp
To temper:
Oil - 1 tsp
Mustard seeds - 1 tsp
Urad dhal - 2 tsp
Curry leaves
Boil, vegetable, cooked dhal, paste and salt for 2-3 mts till blended.
Remove & temper.
Goes with rice, raitha and any roast.
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28th October 2008, 06:24 AM
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| | Poondu (garlic) Kuzambu - soothing after deepavali feasting!
Peeled garlic pieces - 1 cup
Peeled small onions - ½ cup
To fry in ¼ tsp ghee & powder:
Pepper - 2-3 tsp
Grind together:
Small onions - 10
Tomatoes - 4 medium
Tamarind paste - 1 tbsp
Salt, jaggery to taste
To temper:
Oil - 2-3 tbsp
Red chillies - 3-4
Mustard seeds - 1 tsp
Methi seeds 1tsp
Hing - ½ tsp
Curry leaves - few
Heat oil & temper as given.
Add garlic & onion & sauté well
Add ground paste & sauté again.
Next add tamarind paste, 2 cups of water, pepper powder, salt & jaggery.
Simmer till done.
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30th October 2008, 06:55 AM
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| | Jiffy Morkuzambu - learnt this from Cheeniya’s mother!
Fresh curds - 1 cup (lightly beaten)
Salt
Grind together:
Chopped coriander leaves - ½ cup
Green chillies - 1 or 2
To temper:
Oil - 1 tsp
Mustard seeds - ½ tsp
Add ground paste & salt to lightly beaten curds & salt.
Temper.
Goes with chips or any roast or any kalanda sadham. |
11th November 2008, 04:33 AM
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| | Mukkala Pappu ( Mixed dhal with vegetables) - yet another Andhra dish !
Mix & pressurecook till soft: Gram dhal & Tur dhal - ¼ cup, each Potatoes - 1, medium, chopped Brinjals - 2 medium, chopped Tomatoes - 2, chopped Green chillies - 3, 4 finely chopped Haldi Cool & lightly mash. To the above add: Tamarind paste - 3 tsp Sambar powder - 1 tsp Cook together for a few mts & temper with: Oil & ghee - 3 tsp Mustard seeds - 1 tsp Urad dhal - 1 tsp Jeera - ¼ tsp Red chillies - 2,3 Onions chopped - 2 tbsp (optional) Garlic crushed - 2 tsp ( optional) Hing - ¼ tsp Curry leaves - few Serve garnished with coriander leaves. Serve with rice or rotis. mukkala pappu.jpg
Last edited by Chitvish; 14th November 2008 at 08:24 AM.
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24th November 2008, 06:13 AM
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| | Spicy Punjabi Kadhi - very spicy!
Fresh curds - 1 ½ cups Besan - 2 tbsp Oil - 1 tbsp Jeera - 1 tsp Hing - a pinch Sliced onions - ½ cup Finely chopped garlic - 1 tbsp Red chilli powder - 1 tsp Salt, haldi, curry leaves Blend curds & besan without lumps. Heat oil & add jeera. Next add hing, curry leaves, onions & garlic & sauté for mts. Add curds-besan mixture, 1 ½ cups of water, salt, haldi, red chilli powder & simmer on a low flame.
Serve hot with rice or parathas. Spicy punjabi kadhi.JPG |
8th December 2008, 05:40 AM
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| | Panchvati Dhal - goes with rice & chappathis.
1 tbsp each of moong dhal, urad dhal, tur dhal, masoor dhal, gram dhal Mix & soak the above for 1 hr & drain. Onion - 1 medium, finely chopped (optional) Tomatoes - 3, finely chopped To temper: Ghee - 2 tsp Jeea - 1 tsp Red chillies - 2 Green chillies 2,3 slit lengthwise Salt, haldi Coriander leaves - to garnish Wash, soak the dhals for one hour, drain & pressurize till soft, adding haldi. Heat ghee & temper jeera. Add both chillies & sauté - add onions, if you are using, at this stage. Add tomatoes & fry till pulpy. Add the cooked dhals, mix well & bring to a boil. Remove when it comes to sambar consistency. Garnish with coriander leaves. mixed dhal.jpg
Last edited by Chitvish; 15th January 2009 at 07:04 AM.
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23rd December 2008, 04:36 AM
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| | Mamidikaya Pappu (Mango dhal) - best with hot rice & ghee.
Sour mangoes suit best. Peel & grate mangoes. Grated mangoes - 1 cup Cooked tur dhal - 1 cup (or more to taste) Red chilli powder - 2 level tsp Salt, Haldi Oil - 2 tsp Mustard seeds - 1 tsp mango dhal-1.jpg Keep the boiled & mashed tur dhal ready. Heat oil & temper mustard seeds. Add grated mangoes & haldi & fry for 5 mts. Add just enough water to cook them. When soft, lightly mash & add dhal, chilli powder & salt. Simmer for 10 mts for the raw flavour of chilli powder to go. Serve hot with rice & ghee. Any vegetable roast is good. mango dhal-2.jpg |
18th March 2009, 07:20 AM
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| | Palak Koora Pappu (Palak dhal) - Yet another dhal from my young Andhra friend !
It is optional to add onions & garlic, while tempering. Moong dhal - ½ cup Palak, cleaned & chopped - 2 cups Tomatoes - 2, chopped Green chillies - 2, 3 ( or more to taste) Tamarind paste - 2 tsp Sambar powder - 1 tsp Salt Oil - 2 tsp To temper: Ghee - 2 tsp Mustard seeds - 1 tsp Jeera - ½ tsp Onions - 2 bsp, finely chopped Garlic, crushed - 1 tbsp Hing - ¼ tsp Red chillies - 2,3 Cook dhal with hadi & 2 cups of water till soft. ( i cooked palak with tomatoes by one-whistle method). palakpappu1.jpg Heat oil, add tomatoes, green chillies & fry for a while. Next add tamarind paste, sambar powder, salt & sufficient water to get the required consistency. palakpappu2.jpg Boil for a few mts & remove. Temper as given. Garnishing with fried onions is optional. palakpappu-3.jpg Goes with hot rice-ghee as well as rotis. | | | |
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