Kuzhambus- the gravies of South India.

Hi Sunitha & Jaya:

Cut broccoli into small pieces. Make paruppu usli as per Chithraji's receipe. It will taste very good.

Seetha

Dear Seetha,

Actually, my husband does not like the broccoli smell and I came to know only recently that it is very good for our health. I had no idea what to cook with it. Today I have got 2 receipes, one given by Sunitha and I will try your receipe also. I think it will taste good with chapathi. thanks.

Regards
Jaya

Hi Jaya:

I too had the same problem but this is def edible!! Good luck!!

Seetha

Dear Chitra,

Tried the Idli sambars this morning.
It was so tasty and so good that I had to pen down my reply.
I tried both the besan and potukadalai sambar and it was heavenly.
the idlis tasted better than usual with these two dishes..
thank u so much for the recipes.....


Love & regards,

Dear Meena,
Thankyou for the feedback. I shall post recipes with ladiesfinger & ridgegourd shortly.
Regards,
Chithra.

Dear Chitra,

tried the Ennai Kathirikkai Kuzambu (Brinjal & small onion ) Kuzambu, this afternoon, it was soooooooooooooooooo tasty.

I have another recipe, Baingan Bahar - the recipe is slightly lengthy but that too tastes too good but always wanted a different, easy to prepare recipe with brinjal. Your recipe was a perfect kuzhambu for both rice & chappathis.

I personally feel small onions gives better taste and flavour - the flavour of fried small onions is just great.

My family enjoyed the taste and thank U sooooooooooooooooo very much.

Dear Meena,
Thankyou for the feedback.Ennaikathirikkai kuzambu is always a favourite.
I hope you saw the vendakai pakoras. Tomorrow I plan to post stuffed ridgegourd & a few more of both vegetables.
Love & regards,
Chithra.

Chenai is known as yam or suran.
The various types are made with:

Chenai & banana ( if nenthran variety is available, it can be used)

Yellow pumpkin

Drumsticks

Chenai & banana:

Chenai & Banana - 3 cups of ½ “ cubes

pepper powder - 1/2 tsp

chilli powder - 1/2 tsp

Grated coconut - 4 tbsp ( or more, to taste)
Salt
To temper:

Coconut oil - 2 tsp

Mustard seeds - ½ tsp

Jeera - ½ tsp

Curry leaves - few

Boil both vegetables in water with haldi.

Either half pepper powder & half chilli powder) can be added or few peppercorns & red chillies fried in few drops of oil can be freshly ground & added.

Some prefer to add only pepper.

Halfway through the cooking, add salt.

Now take 4 tbsp of grated coconut in the mixi & give one run.

Remove half & to the other half add ½ tsp rice ( optional ) & grind fine.

Add the finely ground paste the vegetables, simmer & remove.

To temper, heat oil, add the given ingredients & finally add half the coconut (reserved) & fry till light brown & add.

This can be made like a kootu to be used as a side dish or like sambar consistency to be used as a kuzambu.

The photo is given below.

This can be made with chenai alone also.
eriseri-2.jpg
Yellow Pumpkin: - called mathan eriseri.

Vegetable cubes - 2 cups

Cooked moong dhal - 2 tbsp (optional)

To grind to a paste:

Coconut - 3 tbsp

Red chilli - 2

Jeera - ¼ tsp

To temper:

Coconut oil - 2 tsp

Mustard sesds - ½ tsp

Jeera - 1/2 tsp ( or use urad dhal)

Finely grated coconut - 1 tbsp

Curry leaves - few

To temper, heat oil, add the given ingredients & finally add the coconut & frty till light brown & add.

Drumstick Eriseri:

Cut the vegetable into 2” pieces & proceed as above.

There is another recipe for chenai eriseri for those who want to avoid coconut:

Chenai cut into

medium sized cubes 2 cups

To fry in ½ tsp oil & grind

Red chillies 2

Pepper 1 tsp

Bengal gram dhal 1 tbsp

Curry leaves few

Hing powder ½ tsp

Salt,haldi

To temper;

Oil - 1 tsp

1 tsp mustard seeds

Put the vegetable, ground paste, salt & haldi with 1 –1 ½ cups of water in a pressure pan.

.Cook for two whistles.

After cooling open & mash very lightly .to get the required consistency

Temper with mustard seeds in 1 tsp oil.
eriseri.JPG

Now that canned mango pulp is always available, let us try this.

Ripe mangoes 2 medium or 3 small

Tamarind paste 1 tablespoon

Fry in ½ tsp coconut oil

Red chllies 5-6

Methi seeds 1 tsp

& grind with

Grated coconut About 1 cup

Salt, haldi.

Temper in ½ tsp coconut oil,

Mustard seeds 1 tsp

Curry leaves few

Wash the mangoes, steam, de-skin & remove the pulp.

Pass it through a blender to get a smooth consistency.

Mix the tamarind paste in 1 ½ cup of water..

Keep the ground paste ready.

Mix mango pulp,tamarind water, ground paste, salt & haldi in a pressure pan

Put the weight & cook for one whistle.

Remove, open, cool & temper.

Serve with white rice & a vegetable curry.

It is sour, hot & sweet.

You can use any variety of mangoes.

Carrot cubes (1/2”) - 2 cups

Small onions, peeled - 1 cup

Garlic - 10-12, chopped

Oil - 1 tbsp

Cooked moong dhal - ¼ cup

Grated coconut - 2 tbsp

Salt, haldi
C-P-K-0.jpg
To roast in ½ tsp oil & powder:

Red chillies - 5,6 (or to taste)

Pepper - 1 tsp

Tur dhal - 2 tsp

Gram dhal - 2 tsp

Urad dhal - 2 tsp

Rice - 1 tsp

To temper in 1 tsp oil:

Mustard seeds - ½ tsp

Hing - ½ tsp

Curry leaves - few

Add 2 cups of warm water to coconut, liquidise & strain the milk.
C P K-1.jpg
Heat a pressure pan, add oil, fry the onions, chopped garlic & carrots in that order adding one after the previous one is lightly fried.

Add 1 cup of water and haldi to the vegetables in the pressurepan & cook for 1 whistle.
C P K-2.jpg
To the coconut milk, add the prepared powder & cooked dhal.

Add this mixture to the vegetables, adjust to the required consistency & cook for one more whistle.
C-P-K-3.jpg
Cool, open & temper.

Serve hot with rice.
C P K -last.jpg