Simple Keerai poricha kozhambu: (MADHU SREE )

Simple Keerai poricha kozhambu:

Spinach - 1 bunch
Toor dal - I guess 4 tbsp. (3/4th handful  seriously this is how I measure )
Channa dal - 1.5 tbsp
Redchilli - 4
Coconut shreds - 1 tbsp(optional)
Turmeric - as required.
Salt - as required.
Oil - as required.


Tempering:


Panch puran seeds - 2 tsp or mustard seeds, jeera - 1/2 tsp
urad dal - 1.2 tsp

Method:

Fry channadal and red chille in oil and keep it aside to cool town.
In a wok, add toor dal and required water, cook till toor dal is mashable. Add turmeric powder, salt, spinach, mix it well. Let is cook for about 15 mins.
Now grind channa dal + red chillies +coconut shreds and add the powder to the spinach mixture. 
Add a pinch of asofotida/perungaayam, tempered Panch puran seeds or mustard, jeera and urad dal. Mix well. Leave for about 2 mins.

Thats it. Keerai poricha kozhambu is ready. Enjoy as a main dish or a side for thengaai thuvayal rice.

KOLLU KULAMBU (Kugan)

KOLLU KULAMBU (Kugan)

Dev, this kulambu was very tasty when eaten with steaming rice, top with a spoon of gingelly oil.


KOLLU KULAMBU

Ingredients:

200 grms kollu, soaked over night

1 tbs gingelly oil
2 dry red chillies broken
1 tsp mustard seeds
1 sprig curry leaves

To Grind Into A Paste:
200 grms shallots
200 grms tomatoes chopped
6 pips garlic

2 tsp red chillie powder
¼ tsp turmeric powder
3 tsp coriander powder
1 cup of tamarind juice from 1 lime sized tamarind
Salt to taste

1 tbs cut coriander powder

Method:
Boil the kollu, till cooked well. Then grind it into a coarse paste.
Heat oil in a wok, add in the mustard seeds, red chillie and curry leaves.
Let them splutter, add in the ground paste, sauté till oil rises.

Add in the chillie powder, turmeric powder, coriander powder.
Add in the tamarind juice and salt to taste.
Add in the ground kollu paste, let it come to a boil on medium flame.

Add little water if needed. Cook till the gravy is thick .
Add in the cut coriander leaves and remove.
Serve with steaming rice or roti.

CURRY LEAVES KULAMBU (Kugan )

CURRY LEAVES KULAMBU (Kugan )

Dev, here is the curry leaves kulambu.
My aunt's version, just like thick vathal kulambu.
It tastes so yummy with steaming rice.
Kugan.

CURRY LEAVES KULAMBU

Ingredients:

1 tsp oil
2 tbs toor dal
1 tsp channa dal
2 tsp black pepper
1 tbs coriander seeds
4 red chillies
2 tbs grated coconut
1 hand ful fresh curry leaves

1 tbs oil
½ tsp mustard seeds
½ tsp fenugreek seeds
¼ tsp asafetida powder
5 shallots
4 pips of garlic
2 cups of tamarind water from 1 lime sized tamarind
½ tsp turmeric powder
Salt to taste

Method:
Heat the 1 tsp oil in a pan. Add in the ingredients in (A)
one by one , roast well and remove.
When cool, grind the roasted ingredients to a smooth paste using little water.

Heat the wok with the 1 tbs oil.
Add in the mustard and fenugreek seeds. Let them crackle.
Add in the asafetida powder, shallots and garlic.
Sauté well for about 5 minutes.

Now add in the ground paste and sauté well for a minute.
Add in the tamarind water, turmeric powder and enough salt.
Let the contents boil in a medium flame.
The oil should rise and the consistency of the gravy thick.
Remove and serve with steaming rice.

NOTE: you can have the kulambu little thin if you want.

VENDI PULI KULAMBU (Kugan )

VENDI PULI KULAMBU

Ingredients:

300 grms vendi cut into 1 inch pieces
1 tsp oil

1 tbs oil
1 tsp urad dal
1 tsp mustard seeds
1 tsp cumin seeds
A pinch of asafetida powder

1 big onion chopped
1 big tomato chopped
1 tbs tomato paste
1 tbs tamarind paste, more if you like
½ tsp turmeric powder
2 tsp chilli powder, little more if you like
Salt to taste
2 cups of water

Method:
Clean and wipe the vendi dry, cut into pieces.
Heat the oil in a non-stick pan and sauté the vendi a little and remove.

Heat the 1 tbs oil in a pan. Add in all the seasonings.
Let them crackle, add in the onions and sauté till light brown.
Add in the chopped tomat and the tomato paste, cook till mushy.

Add in the tamarind paste, turmeric powder, chilli powder and salt.
Cook till oil rises to top, add in the water, stir well.
Add in the sautéed vendi, stir nicely.
Cook for about 5 to 6 minutes, remove to serve.

NOTE: The next time I cook this, I will add few garlic pips.

BRINJAL KULAMBU (Kugan )

BRINJAL KULAMBU

Ingredients:

3 tbs oil
½ tsp mustard seeds
½ tsp cumin seeds
½ tsp funugreek seeds
½ tsp pepper
1 sprig curry leaves

1 big onion chopped
Salt to taste
2 green chillies, slit and cut across
½ tsp tumeric powder

3 tomatoes chopped
2 tsp ginger garlic paste
150 grms brinjals, cut into chunks
2 tsp chillie powder
½ cup tamarind juice from 1 lemon size tamarind ball
½ cup water

2 tbs sesame seeds
½ tsp funugreek
Both roasted and powdered
Few curry leaves.

Method:

Heat oil in a pot, add in the seasonings and let them crackle.
Add in the onions, and salt. Saute well till little limp.
Add in the green chillies and tumeric powder.

Add also the tomatoes, ginger and garlic paste.
Give a stir, add in the cut brinjals, chillie powder.
Saute well for a minute, add in the tamarind juice and water.

Stir well and, cover and cook on low flame till the brinjals are cooked.
Taste for salt, add in the powdered sesame seeds and funugreek. Add in the curry leaves.
Give a stir and remove. The gravy should be thick.
Suitable for biryanis and pulaos.

KONDA KADALAI KUZHAMBU (Ramrish )

KONDA KADALAI  KUZHAMBU


I made garbanzo beans/konda kadalai kaara kuzhambu from Menu rani chellam Arusuvai Neram..It came out good!!
Here is the recipe..
Ingredients:

Chick peas - 1/2 cup soaked for 8 hrs and cooked for 2 whistles in pressure cooker

Onion - 1 medium sliced

Tomato - 1 chopped

Dry red chillies - 2

Mustard seeds - 1 tsp

Methi/Fenugreek seeds - 1/4 tsp

Coriander powder r- 2 tsp

Chili powder - 1tsp

Turmeric powder - 1/2 tsp

Tamarind - size of a lemon soak din water

Extract about 2 cups of juice

Salt to taste

Oil preferably gingelly oil - 1/4 cup

Curry leaves - a sprig

Grind the following into a paste :

Grated coconut - 2 tsp

Poppy seeds - 1 tsp

Cashew nuts - 5 or 6

Method:

Heat oil in a kadai.When hot add the mustard seeds.When they splutter add the methi seeds and chillies till slightly brown.

Add the curry leaves and then the onions.

Saute till onions turn translucent.

Now add the tomato,turmeric powder and saute till mushy.Then add coriander powder and chili powder and saute for 2 minutes.

Now add the paste and saute till raw smell goes off.

Finally add the tamarind juice,required amount of salt and boil for about 8 to 10 minutes on medium heat.

Serve with plain rice

Potato Milagu kuzhambu: (Madhu Sree )

Potato Milagu kuzhambu:

Onion: 1
Tomato: 2 medium
Potato - 4 small ones or 1 big one or 2 medium ones 
Red Chilli - 3 long one
Garlic - 4 - 5
Turmeric powder - a pinch
Chilli powder - 1 tbsp
Coriander powder - 2 tbsp
Curry powder - 1/2 tsp
Pepper powder - 1/2 tsp
Tamarind - kuttiyaaa oru lemon ball size.
Mustard seeds
Channa dal - 1 tsp
Coriander leaves.
Oil

Method:

Extract nearly 3/4th cup of tamarind juice. Fine chop onion and tomato. Chop potato to have medium slices.
Heat a wok with oil. Put mustard seeds and let it splutter. Add channa dal fry till it turns brown.
Now add red chillies and garlic. Fry for 1/2 minute, then add onion, fry till it turns brown.
Add tomato, fry till it becomes little mushy. Now, add salt, and the remaining powders, give a good mix.
Add coriander leaves, potato, and 1 cup of water. Let it cook for 5 minutes. Now, add the tamarind water and mix well.
Keep it for about 10 - 15 minutes. The milagu kuzhambu is ready to eat.Mix with hot rice and eat. .

BRINJAL KARA KULAMBU (Kugan )

BRINJAL KARA KULAMBU

Ingredients:

To Stir Fry And Grind To Paste:
1 tbs gingelly oil
1 big onion sliced
1 tomato cut into big pieces
1 tbs grated coconut
1 tbs sambar powder
½ tsp chillie powder
2 tbs cooked moong dal

1 tbs gingelly oil
½ tsp mustard seeds
1 tbs channa dal
2 red chillies broken
1 sprig curry leaves
½ tsp funugreek seeds
10 shallots cut into halves
2 big brinjals cut into cubes
½ tsp tumeric powder

1 lime size tamarind, make 3 cups of juice
Salt to taste

Method:

Heat the oil in a pan. Add in the onions and saute till translucent.
Add in the tomato pieces, fry till it mashes well.
Add in the grated coconut, sambar powder, chillie powder and moong dal.
Stir fry well and remove. Cool and grind to a paste. Keep aside.

Now heat the 1 tbs oil in a wok, add in the mustard seeds, let it crackle.
Now add in the channa dal, red chillies, curry leaves, funugreek seeds,
and the cut shallots, fry well. add in the cut brinjals and tumeric powder.
Stir fry in the oil till the oil coats the brinjals well.

Now add in the tamarind juice and salt, let it boil in sim, till the brinjals are cooked.
Now mix a cup of water to the ground paste and add it to the gravy.
Let it boil in sim for about 5 minutes. The gravy should be little thick.
Remove and serve with rice or roti.

ASHGOURD MORKULAMBU (Kugan )

ASHGOURD MORKULAMBU

Ingredients:

(A)
1 tsp oil
½ tsp mustard seeds
½ tsp cumin seeds
5 dried chillies cut into pieces
1 sprig curry leaves
250 grms ashgourd cut into slightly big cubes
¼ tsp tumeric powder
1 cup of water
Salt to taste

(B)
Masala To Grind:
¼ cup of grated coconut
1 tbs raw rice
1 tbs cumin seeds
2 green chillies

(C)
3 green chillies slit
1 tbs roasted urad dal powder
2 cups well beaten sour curds

(D)
2 tbs cut coriander leaves
1 ½ tsp of coconut oil

Method:

Heat a pan and add in oil, mustard seeds, cumin seeds curry leaves and dried chillies.
Saute well, now add in the ashgourd, tumeric powder and stir well.
Add in the water and salt and let it cook.

Now add in the ground masala and the slit green chillies.
Cook well again for about 5 minutes. It should boil well.
Add in the roasted urad dal flour, give a good stir.

Add in the beaten curds, and boil well for 5 minutes.
Lastly add in the cut coriander leaves, remove.
Pour in the coconut oil lastly on top of the gravy.
The gravy should be a little thick.

VALAIPOO URUNDAI KULAMBU (kugan )

VALAIPOO URUNDAI KULAMBU

Ingredients for valaipoo urundai:

½ cup channa dal soaked for 2 hours
1 cup valaipoo chopped and soaked in mooru
1 onion chopped fine
1 green chillie chopped fine
½ tsp aniseeds
½ tsp ginger chopped fine
Little coriander leaves chopped
Salt to taste.

Method:

In a pan, add few drops of oil, saute the squeezed valaipoo till lightly cooked
Drain and grind the channa dal to a coarse paste.
Now add together, the valaipoo, channa dal, chopped onion.
chopped green chillie, aniseeds, ginger, coriander leaves and salt to taste.

Now mix every thing nicely with your fingers.
Take small portions and shape them into small balls.
Now steam the balls in a steamer till cooked for about 10 minutes.
Remove and add it to the kulambu you are making.

As for the kulambu, I followed Dev,s recipe.
When the kulambu boils, lastly add in the valaipoo urundais.
Cook in simmer for about 10 minutes.
Remove and serve. 


DEV,S KULAMBU RECIPE:


Heat oil... add in kadalai paruppu(1 tbsp), cori seeds(32 tbsp),jeera(1 tsp),dry red chillies...remove them once golden. 
Heat oil again... add like 20 pearl onions, 2-3 garlic and fry till golden brown. you can also add a small tomato now and cook a bit.
Add grated coconut,turmeric, salt and cook for a minute.
grind both these together to a paste.

Add req tamarind extract to the paste and mix well.

This is the basic kuzhambu paste .

Heat oil. splutter mustard and add curry leaves. add chopped onion n saute for a while. 
Add the vazhaipoo and saute for few mins.
Add the kuzhambu paste and let it cook till the poo is thorougly cooked.
Add lil jaggery towards the end(optional but we add it for vazhaipoo. bittergourd, sundakkai kuzhambu)
Done

BASIC KULAMBU (Dev)

Suvai,u can cut the vazhaipoo into 2 or add it whole whilemaking kuzhambu... We make kuzhambu like this...

Heat oil... add in kadalai paruppu(1 tbsp), cori seeds(2 tbsp),jeera(1 tsp),dry red chillies...remove them once golden. 
Heat oil again... add like 20 pearl onions, 2-3 garlic and fry till golden brown. you can also add a small tomato now and cook a bit.
Add grated coconut,turmeric, salt and cook for a minute.
grind both these together to a paste.

Add req tamarind extract to the paste and mix well.

This is the basic kuzhambu paste .

Heat oil. splutter mustard and add curry leaves. add chopped onion n saute for a while. 
Add the vazhaipoo and saute for few mins.
Add the kuzhambu paste and let it cook till the poo is thorougly cooked.
Add lil jaggery towards the end(optional but we add it for vazhaipoo. bittergourd, sundakkai kuzhambu)
Done