kuzambu varieties

Hi,

I have tasted this dish "rasavaangi" in one of our friends place when I was small. It's the name of this dish that made me get excited about it and I still remember just the name! Something more I know about it is, it is made using brinjals (guess I'm right )

Would anybody know the recipe for this dish? Kindly share the same here.

Love,
Malar

In kannada we call this yennegayi.

Ingredients

Chopped Brinjal (medium sized chunks) - 4 to 5
Curry leaves
choppeed Corriander leaves
Tamarind - a size of a lemon (if ur using tamarind paste ! spoon would suffice)
Powdered jaggery/Vellam (brownsugar) - 2 spoons
Salt to taste

To roast and powder

Gram dal - 2 tsp
urad dal - 1 tsp
Corriander seeds (dhaniya) - 1 tsp
Cumin seeds (jeera) - half tsp
Dry red chillies - 7 to 8 (for medium spiciness)
Cinnamon - 1 inch

Dry roast the above till the dals turn golden brown and powder in a mixer.


Seasoning

Oil - 1 table spoon
mustard - 1/2 tsp
HIng (asafoetida/perangayam) - a pinch

Method

• Heat the oil in the pan and add the seasoning. Let the mustard splutter.
• Add the curry leaves and the chopped brinjal and cook for 5 minutes
• Now add the masala powder, tamarind extract, jaggery powder and salt.
• Add a cup of water and cover and cook till the brinjal gets tender.
• garnish with corriander

Option

Roast 2 tspn of black til (sesame) and powder it and add to the rasavaangi to get a more enhanced flavour.

Hi Malar,

Here's the recipe...

Ingredients :

Brinjal - 400gm
Thuvar Dal - 1/2 cup
Tamarind - lemon sized
Haldi - 1 tsp
Mustard - 1 tsp
Green chilli - 2 nos.
Red chilli - 3 nos.
Curry leaves a few
Salt as required
Oil - 2tsp

Method :

Cut brinjals lenghtwise into 4.
Soak tamarind in water and prepare tamarind water and add 1/2 tsp haldi to it.

Pressure cook dal with 1/2 tsp haldi.

Now cook cut brinjals in tamarind water till done.

When the dal is cooked and brinjal is ready, prepare tempering in another vessel by heating 2 tsp oil and adding mustard, Red chillies, slit green chillies and curry leaves. Add this tempering to the brinjal mixture. Mix well. Add required salt now and mix it again. cook for 2 minutes and add the cooked dal now. mix well and cook for a few more minutes. the recipe is done.

Hope u could follow my recipe.

Meena

Originally Posted by malar

Hi,

I have tasted this dish "rasavaangi" in one of our friends place when I was small. It's the name of this dish that made me get excited about it and I still remember just the name! Something more I know about it is, it is made using brinjals (guess I'm right )

Would anybody know the recipe for this dish? Kindly share the same here.

Love,
Malar

This is an easy kozhambu which tastes very good with rice.Also good for health considering the ingredients involved.

Tamarind Kozhambu :

Ingredients:

1 Onion-chopped
3-4 flakes Garlic-crushed
1 Green Chilli-cut lengthwise
1 tsp chopped Ginger
1/2 tsp -Dhania powder
1/2 tsp -Pepper powder
1/2 tsp -turmeric powder
1/2 tsp -chilli powder
1 lemon sized tamarind-made into pulp and extracted into 3 cups of water
curry leaves
1tsp mustard seeds
1/2 tsp fenugreek seeds
oil for seasoning
salt to taste

P.S: I have taken small quantities of chilli powder, pepper powder, green chillies. If you prefer hotter,spicier versions,you should increase the quantities of these.

Season mustard and fenugreek.Once this splutters,add the onions,garlic,ginger,green chillies,curry leaves and fry these on medium heat until onion becomes translucent.Add all powders and fry for 2 minutes.
Then add the tamarind extract.Add salt and allow this to cook.This should cook until the kozhambu becomes close to half the quantity.

If the tamarind taste is too much,a spoon of powdered jaggery can be added at the end.This also gives it a very nice flavour.

Hi Sunitha,

I used to make tamarind kozhambu as in your recipe. Recently, I got another version - made by frying and grounding the spices. It tastes really good and now it's an all time favorite at home

I got this version from Revathi's Shanmugam's collection of kozhambus.

Ingredients:

1 Onion-chopped (1 cup sambhar onions - small ones)
Garlic - 1/4 cup
Tomato - 3
Red chillies - 8
1 tsp -Dhania (coriander seeds)
1 tsp -Pepper (whole black pepper)
1 tsp -cumin (jheera seeds)
1 tsp - sombu
1 tsp - fenugreek (methi seeds)
1/2 tsp -turmeric powder
1tsp - mustard seeds
1 tsp - split urad dhal
1 tsp - khus khus
2 tsp - shredded coconut
1 lemon sized tamarind-made into pulp and extracted into 3 cups of water
curry leaves
coriander leaves

oil for seasoning
salt to taste

Heat 1 tsp of oil in a kadai and add red chillies, dhania, jheera, sombu, pepper, khus khus and shredded coconut and fry till it becomes red. Cool it and grind it into a smooth paste. Heat again 4 tsp oil in a kadai, add mustard, urad dhal and fenugreek seeds and let it splutter. Add chopped onions and garlic, fry nicely till they become transparent. Add chopped tomatoes and turmeric powder and saute till the tomatoes get smashed. Add the tamarind and the ground paste and allow it to boil. Sprinkle coriander and curry leaves and take the kozhambu off the stove.

PS: If you want you can add vetables like brinjal or lady's finger along with onions and fry well before adding the rest of the ingredients.

Thanks Rathi for giving your version also.Actually,the recipe submitted by me is my mother's way of making this kozhambu,my mother calls it 'Pulincurry'.

Cheers

Milagu Kolambu:

Pepper – 2 spn
red chilli – 3
dhaniya – 1 spn
curry leaves - 4 to 5 twigs
toor dhal – 1/2 spn, salt – to taste
tamarind – 1 big lemon size
asafoetida – to taste
oil – 6 spn
salt

Fry Pepper, red chilli, dhaniya, curry leaves, toor dhal, grind with tamarind, salt and asafoetida and boil the items with oil.

Mix with rice add ghee. yummy rice variety ready. Also it is healthy.

Ingredients:
Tamrind: 1 small lemon size
Red Chillies : According to your taste 6 to 10
Corriander Seeds - 2 tspn,
Gram Dhall - 1sp,
Pepper - 1/4 sp,
Jeeragam - 1 sp
Thoor Daal - 1/2 sp
Coconut 1 small full.
brinjal - 1/4 kg.
Small Sambar Onion - 1/4 kg

Cook Thoor dal in cooker. Make a liquid paste of tamrind and bring it to boil. Cut brinjal into medium piecies. Fry with small onion. Add these 2 to the boiling tamrind. Fry all ingredients except coconut and grind coarsely. Now mix the paste to the tamrind and let it boil. Remove from fire add curry leaves and green coriander leaves.

U get a Thuvarai daal or thattai daal. U can add that instead of thoor daal which will give more taste to this.

i would like to share the recipe of mooru rasam

1 cup of curds
1/2 tsp of jeera and pepper corns
1tsp of toovar dal
a pinch of asfatodia
i red chilly
salt to taste'
1/2 tsp of ghee
1/2 tsp of oil
few sprigs of curry leaves and coriander leaves
roast toovar dal,chilly,jeera ,peppercorns.asfotidia in oil .powder it.add this powder in curds ,add salt and boli it for just 2 mts. do not allow it to curdle. heat ghee ,add 1/2 tsp of mustard seeds. when it crackles add curry leaves and coriander leaves. add it to the rasam. serve hot along with rice ane potato or yam curry.
yours kanaka raghavan

Ingredients:

• 1 Cup Cooked Thur Dhal
• 2 Cup Tamarind water or 2 sp. Tamatind paste.
• 3 - 4 Green chilies
• 1 Onion (Cut it)
• Fenugreek 1/2 sp (Roasted and Powdered)
• 1/2 sp. Mustard seeds
• Asafetida powder one pinch
• 2 to 3 sp Sambar powder
• Oil to make seasoning
• Salt to taste
• Turmeric powder a pinch
• Tomato (Optional)

1. In a deep pan, pour oil and make seasoning.
2. Fry cut onion and green chilies. Add tamarind water and sambar powder.
3. Add cooked Dhal, salt, asafetida powder, fenugreek powder and turmeric powder.
4. Add cut Tomatoes. Allow it to boil for about 5 to 10 minutes and stir occasionally .
5. Add fresh Coriander leaves.
6. Serve with cooked rice and ghee or sesame oil.

Note: For Sambar you can use the following vegetables as 'Than'. Small Onion, Drum stick, Brinjal, Ladies finger, Chow chow, Cooked and diced Potatoes, Green bell pepper, Radish etc., If you use drumstick or radish or carrot, cook these vegetables with dal in steam. If you use onion or cooked and diced potatoes or Green bell pepper, fry them in oil after seasoning with green chilies.