Arachuvitta Kathirikkai Kuzhambhu/ Spicy Tangy Brinjal Gravy

My family love this Kuzhambhu. Whenever I make this Kuzhambhu, I can feel the aroma in the whole house. Especially if you have access to pinju kathirikkai/tender eggplant it is gonna be even tastier. This Kuzhambhu is a spicy and tangy gravy goes well with both white rice and brown rice. I also love it with idli and Dosa.

Preparation Time  :  10 Minutes

Cooking Time      :  10-15 Minutes

Cuisine             :  South Indian

Category          :  Kuzhambhu

Serves             :  4- 6 Peoples.

Ingredients:

Tender Small/ Kathirikkai      -     6 nos.

Tamarind                                      Gooseberry Size

Tomatoes                                      2 nos.

Turmeric Powder                           ½ Teaspoon

Salt                                               To Taste

For Grinding

Grated Ginger                                1 Tablespoon

Grated Coconut                               ½ Cup

Masalas

Sambhar Powder                              1 Tablespoon

Red Chili Powder                               1 Teaspoon

Dhania Powder                                   1 Teaspoon

Asafetida powder                               ½ Teaspoon

 For Tempering:

   Sesame Oil                         1 Table spoon

  Mustard Seeds                 1 Teaspoon

  Curry Leaves                    Few    

How to make Brinjal Kuzhambhu          

        

• Wash the brinjals and Tomatoes. Cut the eggplants into length size pieces and keep it in a bowl of water till you cook to prevent turning brown/bitter. Chop the Tomatoes and keep aside.
• Soak tamarind in hot water for 10 minutes and squeeze out to make tamarind juice. Keep aside.
• Heat a pan, add 1 teaspoon of oil add grated coconut, sauté for a minute. Grind with 1/4 cup of water to a smooth paste. Keep aside.

• Heat oil in a kadai, add mustard seeds, after it splutters add, curry leaves. Sauté well and add green brinjal, Tomatoes. Sauté well for a minute so that the brinjal gets roasted a little. Add red chili powder, sambar powder, Hing Powder and coriander powder.  Saute for a minute.

• Now add tamarind extract and salt. Mix well and allow the it to boil.
• Add the coconut paste in it. Cover with a lid and simmer for 10 minutes more.

• When everything looks combined garnish it with chopped cilantro and serve it hot with rice!

Appalam Kuzhambhu/ Pappad Gravy

A simple and easy Tamil Brahmin Kuzhambu prepared with fried papad or Appalam in tamarind gravy. Generally, Vathal Kuzhambu is made with vegetables. But this recipe uses Appalam instead. Whenever I run out of vegetables, feel like having Kuzhambu – Appalam Kuzhambu comes to my mind. This tangy Kuzhambu tastes yummy,  when mixed with rice and some sesame oil.

Preparation Time:  10 Minutes

Cooking Time:        20 Minutes

Recipe Category:    Kuzhambhu

Cuisine:                   South Indian

Serves:                    4 Nos.

Ingredients:

Tamarind Extract             3 Cups (  I used lemon size tamarind and extracted)

Appalam/Pappad             2 Nos.(  Break into Pieces)

Turmeric powder             ¼ Teaspoon

Sambhar Powder            1 ½ Tablespoon

Red Chili Powder             1/8 Teaspoon

Grated Coconut              1 Tablespoon (optional)

Jaggery Powder              1 Tablespoon

Salt                               To Taste

To Temper:

Gingerly Oil/Sesame Oil      3 Tablespoon

Mustard Seeds                   1 Teaspoon

 Fenugreek seed                1/4 Teaspoon 

Asafetida Powder               ½ Teaspoon

Curry Leaves                      few

Method:

• Soak tamarind in warm water for 10-15 minutes and extract tamarind water, discarding the pulp.
• Deep fry the papad pieces into hot oil. Keep aside.
• Heat the Kadai and add Oil, Mustard seeds. After it splutters, add the Fenugreek seed .
• Once it become golden brown, add the Hing and Curry leaves. Then  add the grated Coconut, Turmeric , Red Chili Powder and Sambar powder. Sauté it for few seconds.
• Add the Tamarind extract and Salt. Allow it to boil for 15 min, until the oil separates. Cook it in the medium flame.
• Finally add the Jaggery and mix it well. Switch off the flame/heat.
• Add the Appalam just few minutes before serving the Kuzhambu.
• Serve it hot with Rice and Potato Fry and Dangar Pachadi.

Note:

• You can also break the Appalam ( instead of deep frying ) and add it to the tempering .
• Appalam Kuzhambu thicken over the time because of Urdh in Appalam. So add water according to the consistency you desire.
• To add thickness to the gravy add 1 tsp of rice flour in 50 ml of water and add to the Kuzhambu.

Milagu Kara Kuzhambu

Milagu Kara kulambu is traditional, spicy, tongue tickling and flavorful made using whole black pepper corns, coconut and spices . Milagu Kaarakozhumbu and Paruppu Thogayal makes a rocking combo on any day. This kulambu is very easy to make and takes just 15 mins or so to make. You can always adjust the whole spices according to your taste and spice buds.

Preparation Time     5 Minutes

Cooking Time          15 Minutes

Cuisine                   South Indian

Recipe Category      Kuzhambhu

Servings                     4 Nos.

Ingredients:

Ginger                               1 Tablespoon (Finely chopped)

Tamarind                            Small Size ( Extract the Juice)

Salt                                   To Taste

Curry Leaves                       Handful

Crushed Peppercorns            1/2 tsp of coarsely

Jaggery Powder                    1 Tablespoon

To be blended into paste

Tomatoes                             2 Nos. (Chopped finely)

Grated Coconut                    ½ Cup

Roasted cumin                      ¼ Teaspoon

turmeric powder                   1/8 Teaspoon

Red Chili Powder                    ½ Teaspoon

Coriander powder                   1 Teaspoon

Sambhar Powder                    1 Teaspoon

Crushed Pepper Corns            ½ Teaspoon

For Tempering/ Tadka

 Gingelly oil / Till Oil                3 Tablespoon

Mustard                                 ¾ Teaspoon

Asafetida Powder                     ½ Teaspoon

Dry Red Chillies                       3 NO.

Method:

• Soak tamarind in water and take the pulp.
• Heat 1 tsp of oil in kadai. Add grated coconut and fry for a minute.Then  Add chopped tomatoes and fry for 2 minutes in a medium flame.
• Now add Red chili powder, Coriander Powder. Pepper corns  and Sambhar powder. Fry for a minute in a low flame.
• Switch off the flame and add asafetida. Let them cool down.
• Take the roasted ingredients in a blender and Grind it nicely..
• Heat oil in a pan add curry leaves and Ginger and sauté well.
• Now add the ground paste and cook well till nice aroma of pepper and dry ginger comes.
• Add tamarind pulp and enough water along with turmeric powder, Jaggery Powder and salt and cook till its thick.
• When oil floats on top, Kuzhambhu is done. 
• Heat a pan, add gingelly oil..
• Fry mustard seeds, Red Chillies , curry leaves and Asafetida
• Add this mixture to the prepared Kuzhambu..
• Garnish with remaining peppercorn powder and coriander leaves.  Serve hot with rice and any Vegetable Poriyal and Thogayal.

 Paruppu Thogayal

506: Hotel Style Sambhar Version 2

Sambar is the signature dish of South India.  Hotel Sambhar is slightly different from Home made Sambhar. Though I already posted few Sāmbhar recipes, I want to post one more  Hotel Sāmbhar recipe.

Take a look at this special Hotel  style sambar recipe and give it a try.

Preparation time:      10 minutes

Cooking time:            20 minutes

Cuisine                       South Indian

Recipe Category        Kuzhambhu and Sambhar

Serves                       4

Ingredients

Moong Dal                         1 cup

Tovar Dal                           ½  Cup

Carrot                               1/2 cup (Any vegetable at your choice)

Green Capsicum                 1 no.  (Chopped)

Tomatoes                           3 (Medium)

Green Chilies                     3 nos. (Slit)

Tamarind                           Small Gooseberry Size

Kashmiri Red chili Powder   ½ teaspoon (For Color)

Turmeric powder                1/4 tsp

Coriander leaves,               4 stalks (chopped)

Ghee                                 1 tablespoon

Salt                                   To Taste

Jaggery                             1 Tablespoon

For Sambar Masala

 Oil                                   1 Tablespoon

Coriander Seeds                 2 Teaspoons

Fenugreek seeds                1/8 Teaspoon

Chenna dhal                       1 ½ Tablespoon

Urdh dal                             1 Teaspoon

Red Chillies                         4 no.

Asafetida Powder                ¼ Teaspoon

Fresh Coconut                     3 Tablespoon

For Tempering

 Gingelly oil (Sesame oil)      1 teaspoon

black mustard seeds             ½ teaspoon

Dry Red Chillies                    2 no.

Curry leaves                         2 sprigs

Mehtod:

• Pressure cook daal adding turmeric powder, asafetida and 2 cups of water.. Take at least 5-6 whistles, and once done smash and keep aside.
•  Cut the tomatoes, vegetables, chillies, curry leaves and keep aside.
• Soak the tamarind in the hot water and extract the juice. Keep aside.

For Sambar Masala

• Heat oil in a pan and Roast all the Sambhar spices one after the other. Remove from heat.
• Grind the mixture with half a cup of water to a paste. Let the paste be very slightly coarse. Set aside

For the Sambar

• Take a heavy bottomed pan ,Place all the vegetables and tomatoes. Add Tamarind  Juice and let them cook partially.
• Now add the ground Sambhar Masala and salt . mix it very well. Let it boil for  2-3 minutes.
• Now add the cooked dal in it let it continue to boil for 2-3 minutes.
• Then add Jaggery to the Sambhar while boiling then stir well.

 For Tempering/ Tadka

• In a separate saucepan, heat oil. Add the tempering ingredients. As they sizzle, drizzled the tempered oil over sambar. Now add the Kashmiri Chilli Powder  and Hing and immediate pour it on the Sambhar.
• Cover with the lid. Switch off the gas.
• Serve hot sambar with Idli and Dosas.

Hotel Sambhar 

MY OTher Hotel Sambhar Recipe  Here You Go

Hotel Sambhar Version 1

500th Post: Paruppu Urundai Kuzhambu/Spiced Lentil Dumpling Curry

Paruppu Urundai Kuzhambu / Lentil dumplings curry is a very traditional Tamilnadu Brahmin dish. This is one of the popular south Indian recipe; very healthy and tasty food; Though the preparation takes a bit longer than the usual daily eats, it is totally worth the effort. It goes very well with rice, dosa, idli ...

My Sis Jayanthi and My Cousin Sis Asha , both love this Kuzhambhu . I dedicated this recipe to them.

Preparation Time - 20 minutes

Cooking Time -     20minutes  

Recipe Cuisine  :   South Indian

Recipe Category  :  Kuzhambhu 

Serves                   4

Ingredients:

For Paruppu Urundai

Toor Dal	1 cup
Chenna dal	½ Cup
Green chilies	3 Nos
Ginger  Paste	1 Tablespoon
Curry leaves	2 Strands
Asafetida powder	½ Teaspoon
Salt	As Per Taste.

For Kuzhambhu

Tomatoes	3 nos
Green Chillies	2 nos
Hing Powder	1 Teaspoon
Turmeric Powder	½ Teaspoon
Red Chilli Powder	1 Teaspoon
Kuzhambhu Powder	2 Tablespoon
Tarmarind Water	1 ½ Cup
Curry Leaves	few
Salt	To Taste

     

For Seasoning:

Coconut Oil	1 Tablespoon
Mustard Seeds	T Teaspoon
Curry Leaves	few

Chopped Coriander Leaves for Decoration

How To Make Paruppu Urundai Kuzhambhu Here You Go

Making Paruppu Urundai

• Wash and Soak Chenna Dhal and Toor dhal and chili in water for 1 hour.

• Drain the water and put them in a mixie container.

• Add salt, green chillies, asafetida powder ,a pinch of salt and  Curry Leaves grind them coarsely
• Keep this ready for preparing ball.
• Make small koftas by rolling the dhal in between your hands gently.
• Now take 1 teaspoon of rice flour in a plate. Take small ball of ground dal and dust it with rice flour.
• Steam in the idli cooker for 10-15 mins or till it cooks soft.
• Insert a tooth pick to check whether it is cooked perfectly. Keep aside.

Making Kuzhambhu:

• Soak the tamarind in water and extract the juice. Add 1 cup of water  and dilute the tamarind water , Keep aside.
• Heat Coconut oil in a pan, and splutter mustard seeds follow by curry leaves, Tomatoes and Ginger paste. Sauté for 2 to 3 minutes.

• Simmer the stove heat, add Turmeric powder, Kuzhambhu Powder, Hing and Red chili powder.

• Sauté till it turns gooey.
• Add the diluted tamarind water and salt. Stir well and boil it.

• Allow the tamarind juice to boil till the raw smell goes off.
• Then slowly add the Urundai one-by-one.

• After you add the balls, don’t stir the Kuzhambu. Once the balls are cooked, they will float on the Kuzhambu.

• Garnish with coriander leaves and remove from flame. Keep covered until serving. Tastes best after a couple of hours.

• Serve hot with Rice.

Note:

•  Here I prepare my Urundai and gravy in parallel. If you prepare them separately it will take more time.
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495:Nadan Chembu Astram/ Traditional Kerala style Taro Root Curry

Nadan Chembu Astram is a traditional dish of Kerala. Astram is a thick preparation with Curd, Chembu and coconut. It goes well with Kanji (Rice Porridge). Let's see how we can prepare this delicious recipe

Preparation Time:      10 Minutes

Cooking Time            25 Minutes

Recipe Category :      Vegetable Gravies, Kuzhambhu

Recipe Cuisine   :      Kerala, South Indian

Serves             :        3-4 People

Ingredients:

Diced Chembu / Taro root      2 cups  

Turmeric Powder                   ½ Teaspoon

Thick beaten   Curd               1 cup

Red Chili Powder                   1 Teaspoon

Curry Leaves                        few

Salt                                    To Taste.

To Grind:

Grated Coconut:                 ¾ cup – 1 cup

Turmeric Powder:               1/2 Teaspoon

Cumin Seeds                      1 Teaspoon

Water:                              2 Tablespoon

  

To Season:

Coconut Oil                        2 Tablespoon

Mustard Seeds:                  1 Teaspoon.

Whole Kashmiri Chili           3 Nos, broken

Curry leaves                       1 string

Method:

• Wash the Chembu in running water.      Peel the skin and cut into round shape.
• Put the Chembu into the big pan. Add water, Red chili powder, turmeric powder and salt. Boil and cook till done.

• In the meantime, grind the ingredients listed to a smooth paste with little water.

• When the Chembu is nicely cooked, put the ground mixture into it. Mix well. stir well and simmer the fire.       
• Adjust water and let it simmer for 2 - 3 minutes or till everything is nicely combined.

• Add the beaten curd. Mix well.  Take off from heat and keep aside.
• Heat oil in a seasoning pan , splutter mustard seeds, curry leaves and red chillies.
• Add this to the cooked Chembu curry.
• Serve hot with Kanji and Rice.

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