Vendhiya kuzhambu:
Powder: (
1. 1 cup chenna dhal
2. 1 cup urud dhal
3. 1 cup red chillies
4. 1 tsp methi seeds
5. 1 pinch of hing
6. 1⁄2 tspoon of mustard seeds
- In a teaspoon of oil,
splutter the mustard seeds,
with hing and red chllies ,
broken into small pieces.
Fry these till chillies become
dark red,.
- Add the rest of the
ingredients, roast till golden
brown.
- Powder these into a coarse
powder like rava.
- Store the powder.
Vendhiya kuzhambu saadam:
To rice, add enough kuzhambu, and mash the rice very well,
until it becomes like halwa.
Add til oil.
Separately in oil, splutter mustard seeds and hing and curry
leaves/ one red chilli split and add it to the rice.
Cook on very slow heat for at least 10 minutes.
Keep stirring all the time.
Finally add good ghee before serving.
Vendhiya kuzhambu:
1. Soak 1 lime sized tamarind in hot water.
2. In a kadai, add a little oil splutter a little
mustard seeds and hing.
3. Add 1 spoon of regular sambar powder and
4 spoons of vendhiya kuzhambu powder and
roast it for a few seconds.
4. Add any cut vegetable to the powder and
stir it (Bindi, brinjal, pumpkin any vegetable
will do)
5. Add water to the soaked tamarind – little by
little squeezing the imli and keep pouring the
imli water in the kadai.
6. When the imli has no essence in it – you can
throw away the imli.
7. You can easily pour 5 cups of water .
8. Add haldi powder and salt to taste.
9. Let the kuzhambu boil till it thickens.
Remove from fire and season it with curry
leaves red chilly.
Rasam powder
1. Coriander seeds – 3⁄4 cup
2. Red chillies (long)- 20
3. Toor dhal - 1⁄4 cup
4. Channa dhal - 1⁄4 cup
5. Black pepper - 3 tbspoon
6. Cumin seeds - 3 tbspoon
1
Vattral kuzhambu powder:
1. 1 cup urud dhal
2. 3⁄4 cup toor dhal
3. 1 cup red chillies
4. 2 table spoons of black
pepper
5. 1⁄2 tspoon of methi seeds
6. 1⁄2 tspoon of hing powder
Powder these into a fine
powder.
Adding washed , totally
dried, roasted curry leaves
before grinding, would add
to the fragrance
Vattral kuzhambu:
- Soak 1 lime sized tamarind in hot water.
- In a kadai, add a little oil splutter a
little mustard seeds and hing.
- Add 1 spoon of regular sambar powder
and 4 spoons of vattral kuzhambu
powder and roast it for a few seconds.
- Add just enough tamarind water as
before and stir well, so that lumps do
not form.
- Add more tamarind water, little by
little as before.
- Add haldi powder and salt to taste.
- Let it boil until it thickens.
- Fry chundakkai or any other vatral .
- Add it to the kuzhambu just before
serving.
Vattral kuzhambu saadam:
To rice, add enough kuzhambu, and mash the rice very well,
until it becomes like halwa.
Add til oil.
Separately in oil, splutter mustard seeds and hing and curry
leaves/ one red chilli split and add it to the rice.
Cook on very slow heat for at least 10 minutes.
Keep stirring all the time.
Finally add good ghee before serving.
2
Curry powder:
1. 2 cups Toor dhal
2. 3⁄4 cup urud dhal
3. 1⁄2 cup chenna dhal
4. 2 cups red chillies
5. 1⁄2 tspoon hing
6. 1⁄2 cup black til
7. 1 cup coriander seeds
Imp: Til (sesame) should be washed,
stones, dust removed and dried
very well.
Idli milagai podi:
- In a kadai, add a little mustard seeds and hing
until it splutters, add red chillies (broken into
pieces. The chillies should become dark red in
colour.
- Add 1,2 and 3 and 7 and roast them golden
brown.
- Sesame should be roasted separately .
- While grinding, grind the chillies and sesame
together, so that it is powdered well. The
others can be added and powdered coarse.
- Sprinkle on the cooked vegetables after
removing from fire.
1. 1 cup of urud dhal
2. 1 cup of chenna dhal
3. 1 1⁄2 cups of red chillies
4. 1⁄2 t spoon of hing
5. 1 cup of black til (sesame seeds)
Til has to be washed thoroughly for stones, mud etc, and thoroughly
dried.
Roast (dry)til till it splutters. Remove from fire.
Powder, til and red chillies together till powdered fine. Don’t powder
for a long time, since the oil in the til will ooze out.
The rest of the ingredients have to be powdered coarse and mixed and
salt to taste added.
3
Sambar
A recipe for four people
Ingredients:
- Tamarind – 1 big lime sized ball
- 1 cup toor dhal (thuvaram paruppu)
- 1⁄2 teaspoon turmeric powder.(manjal podi)
- Sambar powder 3 tablespoons
- Hing – a pinch (perungayam)
- Salt to taste
- Mustard seeds – 1 teaspoon (kadugu)
- Methi seeds – 1⁄2 teaspoon (venthiyam)
- Cooking oil – 1 teaspoon
- Any vegetable suitable for sambar – ladies finger, capsicum, brinjal, radish, drumstick, - totally
measuring 1 1⁄2 katoris full.
- Green coriander and curry leaves for garnishing
Method:
- Soak the tamarind in hot water for 10 minutes.
- In a pressure pan, on a separate stove, cook toor dhal very well with the turmeric powder added to it.–
the whistle in the pan can blow at least 8 – 10 times.
- In a kadai or frying pan, pour 1⁄2 teaspoon of cooking oil.
- When it heats up, add half of the mustard seeds and hing.
Lower the heat
.
- When the mustard seeds splutter add the methi seeds.
- Quickly add the sambar powder, since methi can get burnt very fast.
- Fry this powder just for 5 – 8 seconds.
- Add the vegetables to the above and stir them for a minute so that they get heated in the kadai.
Put the stove on simmer.
Take care of the heat which may splash the ingredients on to your face.
- Keep squeezing the tamarind in the water and straining the pulp, pour the water in the kadai.
- Add some water and repeat the above process until the tamarind no longer gives out any of its juice.
- Add salt.
- Allow the mixture to keep boiling until the vegetables cook.
- Take out the cooked dhal.
- Drain the water (if any) from the top portion of the dhal and keep it separately for adding to rasam.
- Mash the dhal with the bottom portion of a ladle.
- Add the mashed dhal to the boiled sambar and allow it to boil for another 5 minutes until it becomes
homogenous.
- If the sambar is too thick, add the dhal water to it. Else use this water for rasam.
- Season in the remaining oil, the remaining mustard seeds and curry leaves.
- Garnish it with fresh coriander leaves just before serving.
- Optional: - You may add split green chillies (2) to the vegetables, if you want a spicy sambar.
- If you want to make onion sambar, peel and fry the onions before adding it to the sambar.
- You may or may not mix it with other vegetables.
4
Paruppu Urundai kuzhambu
A recipe for four people
Ingredients:
1. Vendhiya kuzhambu:
Prepare the venthiya kuzhambu according to the recipe
given.
2. 100 gm of paruppu urundai powder.
3. Curry leaves
4. 1 tbspoon of cooking oil
5. 1 teaspoon of mustard seeds
6. Hing – 1 pinch
7. 1 teaspoon of urud dhal
- Prepare the venthiya kuzhambu according to the recipe given.
- Soak paruppu urundai powder in just enough water for half an hour.
- When the dhal is soaked and soft, season it in a kadai with mustard seeds, hing and urud dhal in 1⁄2
tbspoon cooking oil.
- The consistency of the soaked dhal should be of pouring consistency like idli batter – not liquidy
- Keep stirring the mixture on simmer until the dhal becomes thicker and bound enough to make soft balls.
It is important that the balls are soft and not tightly rounded
.
- Steam cook these balls. You should get at least small sized 15 – 18 balls.
- Remove from heat and drop them carefully in the venthiya kuzhambu.
- Let these balls boil and after about 6 – 8 minutes remove these balls and keep them separately, pouring
some kuzhambu on them.
- Add these boils to the kuzhambu just before serving.
- Garnish with curry leaves.
Powder: (
1. 1 cup chenna dhal
2. 1 cup urud dhal
3. 1 cup red chillies
4. 1 tsp methi seeds
5. 1 pinch of hing
6. 1⁄2 tspoon of mustard seeds
- In a teaspoon of oil,
splutter the mustard seeds,
with hing and red chllies ,
broken into small pieces.
Fry these till chillies become
dark red,.
- Add the rest of the
ingredients, roast till golden
brown.
- Powder these into a coarse
powder like rava.
- Store the powder.
Vendhiya kuzhambu saadam:
To rice, add enough kuzhambu, and mash the rice very well,
until it becomes like halwa.
Add til oil.
Separately in oil, splutter mustard seeds and hing and curry
leaves/ one red chilli split and add it to the rice.
Cook on very slow heat for at least 10 minutes.
Keep stirring all the time.
Finally add good ghee before serving.
Vendhiya kuzhambu:
1. Soak 1 lime sized tamarind in hot water.
2. In a kadai, add a little oil splutter a little
mustard seeds and hing.
3. Add 1 spoon of regular sambar powder and
4 spoons of vendhiya kuzhambu powder and
roast it for a few seconds.
4. Add any cut vegetable to the powder and
stir it (Bindi, brinjal, pumpkin any vegetable
will do)
5. Add water to the soaked tamarind – little by
little squeezing the imli and keep pouring the
imli water in the kadai.
6. When the imli has no essence in it – you can
throw away the imli.
7. You can easily pour 5 cups of water .
8. Add haldi powder and salt to taste.
9. Let the kuzhambu boil till it thickens.
Remove from fire and season it with curry
leaves red chilly.
Rasam powder
1. Coriander seeds – 3⁄4 cup
2. Red chillies (long)- 20
3. Toor dhal - 1⁄4 cup
4. Channa dhal - 1⁄4 cup
5. Black pepper - 3 tbspoon
6. Cumin seeds - 3 tbspoon
1
Vattral kuzhambu powder:
1. 1 cup urud dhal
2. 3⁄4 cup toor dhal
3. 1 cup red chillies
4. 2 table spoons of black
pepper
5. 1⁄2 tspoon of methi seeds
6. 1⁄2 tspoon of hing powder
Powder these into a fine
powder.
Adding washed , totally
dried, roasted curry leaves
before grinding, would add
to the fragrance
Vattral kuzhambu:
- Soak 1 lime sized tamarind in hot water.
- In a kadai, add a little oil splutter a
little mustard seeds and hing.
- Add 1 spoon of regular sambar powder
and 4 spoons of vattral kuzhambu
powder and roast it for a few seconds.
- Add just enough tamarind water as
before and stir well, so that lumps do
not form.
- Add more tamarind water, little by
little as before.
- Add haldi powder and salt to taste.
- Let it boil until it thickens.
- Fry chundakkai or any other vatral .
- Add it to the kuzhambu just before
serving.
Vattral kuzhambu saadam:
To rice, add enough kuzhambu, and mash the rice very well,
until it becomes like halwa.
Add til oil.
Separately in oil, splutter mustard seeds and hing and curry
leaves/ one red chilli split and add it to the rice.
Cook on very slow heat for at least 10 minutes.
Keep stirring all the time.
Finally add good ghee before serving.
2
Curry powder:
1. 2 cups Toor dhal
2. 3⁄4 cup urud dhal
3. 1⁄2 cup chenna dhal
4. 2 cups red chillies
5. 1⁄2 tspoon hing
6. 1⁄2 cup black til
7. 1 cup coriander seeds
Imp: Til (sesame) should be washed,
stones, dust removed and dried
very well.
Idli milagai podi:
- In a kadai, add a little mustard seeds and hing
until it splutters, add red chillies (broken into
pieces. The chillies should become dark red in
colour.
- Add 1,2 and 3 and 7 and roast them golden
brown.
- Sesame should be roasted separately .
- While grinding, grind the chillies and sesame
together, so that it is powdered well. The
others can be added and powdered coarse.
- Sprinkle on the cooked vegetables after
removing from fire.
1. 1 cup of urud dhal
2. 1 cup of chenna dhal
3. 1 1⁄2 cups of red chillies
4. 1⁄2 t spoon of hing
5. 1 cup of black til (sesame seeds)
Til has to be washed thoroughly for stones, mud etc, and thoroughly
dried.
Roast (dry)til till it splutters. Remove from fire.
Powder, til and red chillies together till powdered fine. Don’t powder
for a long time, since the oil in the til will ooze out.
The rest of the ingredients have to be powdered coarse and mixed and
salt to taste added.
3
Sambar
A recipe for four people
Ingredients:
- Tamarind – 1 big lime sized ball
- 1 cup toor dhal (thuvaram paruppu)
- 1⁄2 teaspoon turmeric powder.(manjal podi)
- Sambar powder 3 tablespoons
- Hing – a pinch (perungayam)
- Salt to taste
- Mustard seeds – 1 teaspoon (kadugu)
- Methi seeds – 1⁄2 teaspoon (venthiyam)
- Cooking oil – 1 teaspoon
- Any vegetable suitable for sambar – ladies finger, capsicum, brinjal, radish, drumstick, - totally
measuring 1 1⁄2 katoris full.
- Green coriander and curry leaves for garnishing
Method:
- Soak the tamarind in hot water for 10 minutes.
- In a pressure pan, on a separate stove, cook toor dhal very well with the turmeric powder added to it.–
the whistle in the pan can blow at least 8 – 10 times.
- In a kadai or frying pan, pour 1⁄2 teaspoon of cooking oil.
- When it heats up, add half of the mustard seeds and hing.
Lower the heat
.
- When the mustard seeds splutter add the methi seeds.
- Quickly add the sambar powder, since methi can get burnt very fast.
- Fry this powder just for 5 – 8 seconds.
- Add the vegetables to the above and stir them for a minute so that they get heated in the kadai.
Put the stove on simmer.
Take care of the heat which may splash the ingredients on to your face.
- Keep squeezing the tamarind in the water and straining the pulp, pour the water in the kadai.
- Add some water and repeat the above process until the tamarind no longer gives out any of its juice.
- Add salt.
- Allow the mixture to keep boiling until the vegetables cook.
- Take out the cooked dhal.
- Drain the water (if any) from the top portion of the dhal and keep it separately for adding to rasam.
- Mash the dhal with the bottom portion of a ladle.
- Add the mashed dhal to the boiled sambar and allow it to boil for another 5 minutes until it becomes
homogenous.
- If the sambar is too thick, add the dhal water to it. Else use this water for rasam.
- Season in the remaining oil, the remaining mustard seeds and curry leaves.
- Garnish it with fresh coriander leaves just before serving.
- Optional: - You may add split green chillies (2) to the vegetables, if you want a spicy sambar.
- If you want to make onion sambar, peel and fry the onions before adding it to the sambar.
- You may or may not mix it with other vegetables.
4
Paruppu Urundai kuzhambu
A recipe for four people
Ingredients:
1. Vendhiya kuzhambu:
Prepare the venthiya kuzhambu according to the recipe
given.
2. 100 gm of paruppu urundai powder.
3. Curry leaves
4. 1 tbspoon of cooking oil
5. 1 teaspoon of mustard seeds
6. Hing – 1 pinch
7. 1 teaspoon of urud dhal
- Prepare the venthiya kuzhambu according to the recipe given.
- Soak paruppu urundai powder in just enough water for half an hour.
- When the dhal is soaked and soft, season it in a kadai with mustard seeds, hing and urud dhal in 1⁄2
tbspoon cooking oil.
- The consistency of the soaked dhal should be of pouring consistency like idli batter – not liquidy
- Keep stirring the mixture on simmer until the dhal becomes thicker and bound enough to make soft balls.
It is important that the balls are soft and not tightly rounded
.
- Steam cook these balls. You should get at least small sized 15 – 18 balls.
- Remove from heat and drop them carefully in the venthiya kuzhambu.
- Let these balls boil and after about 6 – 8 minutes remove these balls and keep them separately, pouring
some kuzhambu on them.
- Add these boils to the kuzhambu just before serving.
- Garnish with curry leaves.
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