Yennai Kathirikkai Kuzhambu/Eggplants in Tamarind Sauce

Day before yesterday I prepared this kuzhambu for lunch with crispy yam fry and microwaved appalams. It's my parents' favourite kuzhambu.

Ingredients:
Brinjal/eggplants (medium-sized) - 10
Shallots (peeled) - 12 (sliced)
Garlic (peeled) - 6 cloves (crushed)
Tomato - 1 (chopped)
Mustard seeds - 1 tsp.
Fenugreek seeds - 1 pinch
Curry leaves - 2 sprigs
Tamarind - lemon sized
Turmeric powder - 1/4 tsp.
Salt (to taste)
Sesame oil - 6 tbsp.

To roast and grind:
White whole black gram - 1 tbsp.
Bengal gram - 1 tbsp.
Red chillies - 6 (or as per taste)
Coriander seeds - 1 tsp.
Asafoetida - a pinch
Fenugreek seeds - a pinch
Cumin seeds - 1 tsp.
Grated coconut - 2 tbsp.

Method:
Soak the tamarind in 1 cup of warm water.
Stir-fry all ingredients in 1 tsp. of oil except asafoetida, red chillies and grated coconut.
When the spices are 75% roasted, add the remaining ingredients (asafoetida, red chillies and grated coconut).
Fry till the spices and grams turn golden in colour. Remove and place them on a plate. Let them cool.
Grind them into a powder.
Make an 'X' incision on the base of eggplants till 3/4th.
Stuff the powder inside each eggplant. Set aside.
Crush the tamarind and squeeze out the pulp.
Heat 6 tbsp. of oil and add mustard seeds and fenugreek seeds. When the mustard seeds crackle, add garlic, shallots and curry leaves.
When the onions become light golden colour, add tomatoes and required salt.
When the tomatoes become pulpy, add stuffed eggplants and sauté now and then without breaking them.
Once the eggplants change colour and become half tender, add the remaining powder and mix.
Now pour the tamarind extract. Pour the required water (I poured 2 cups of water).
Sprinkle the turmeric powder and mix.
Cover and cook till the eggplants become fully tender. Stir in between.
When the oil releases from the tamarind sauce, remove the kadai from fire. Tamarind sauce will be thick at this stage.
Enjoy with hot steaming white rice.
Goes well with soft dosai also.

Note:
When the kuzhambhu cools down, it becomes very thick.

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Karunai Kizhangu Kuzhambu/கருணைக் கிழங்கு குழம்பு

Ingredients:
Karunai Kizhangu/Yam - 4
Tamarind extract - 1 cup
Onion - 1 (chopped)
Tomato (small) - 1 (chopped)
Curry leaves - 1 sprig
Salt (to taste)
Oil - 2 tbsp.
Sambar powder - 1 tsp.
Coriander powder - 3 tsp.
Turmeric powder - 1/4 tsp.
Mustard seeds - 3/4 tsp.

To roast and grind:
Jeera - 1 tsp.
Urad dal - 1 tsp.
Chana dal - 1 tsp.
Rice - 1 tsp.
Grated coconut - 3/4 tbsp.
Fenugreek seeds - a pinch
Dry whole red chilli - 4

Method:
Wash the yam well. Cut into four pieces and pressure cook them.
Roast the given ingredients and grind into paste by adding little water. Keep aside.
Heat the oil in a kadai and add mustard seeds.
When the seeds crackle, add the onion pieces and saute till translucent.
Add tomatoes and saute till mushy.
Now add the sambar powder and coriander powder and mix well.
Pour the tamarind extract, salt to taste, required water and turmeric powder.
Bring it to a boil and cook till the raw smell fades.
Add the paste and mix.
Meanwhile peel the yam and mash well.
Let the kuzhambu cook for 3-4 minutes. Add the mashed yam and mix.
Let it cook for 5 minutes and stir in between to avoid sticking in the kadai. Add curry leaves and stir.
Remove from heat and enjoy with hot rice.

Note:
While grinding the dals and spices, first powder them and then add little water to make a paste.
If you want, you can also add a little bit of jaggery for an extra kick.
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தேவையான பொருட்கள்:
கருணைக்கிழங்கு - 4
வெங்காயம் - 1 (நறுக்கியது)
தக்காளி - 1 (நறுக்கியது)
உப்பு - ருசிகேற்ப
எண்ணெய் - 2 மேஜைக்கரண்டி
சாம்பார் பொடி - 1 தேக்கரண்டி
தனியாப்பொடி - 3 தேக்கரண்டி
மஞ்சள் பொடி - 1/4 தேக்கரண்டி
கடுகு - 3/4 தேக்கரண்டி
கறிவேப்பில்லை - 10 இலைகள்
புளித்தண்ணீர் - 1 கப்

வறுத்து அரைப்பதற்கு:
சீரகம் - 1 தேக்கரண்டி
உளுந்து - 1 தேக்கரண்டி
கடலைபருப்பு - 1 தேக்கரண்டி
வரமிளகாய் - 4
அரிசி - 1 தேக்கரண்டி
வெந்தயம் - 1 சிட்டிகை
துருவிய தேங்காய் - 3/4 மேஜைக்கரண்டி

செய்முறை:
கருணைக்கிழங்கை நன்றாக கழுவவும்.
நான்காக நறுக்கி குக்கரில் வேக வைக்கவும்.
'வறுத்து அரைபதற்கு' கொடுத்துள்ள பொருட்களை வாசனை வரும் வரை வறுத்து சிறிது தண்ணீர் ஊற்றி அரைத்து கொள்ளவும்.

கடாயில் எண்ணெய் ஊற்றி கடுகை தாளிக்கவும்.

வெங்காயம் சேர்த்து நிறம் மாறும் வரை வதக்கவும்.
பிறகு தக்காளியை சேர்த்து வதக்கவும்.
சாம்பார் பொடி மற்றும் தனியா பொடி சேர்க்கவும்.
புளித்தண்ணீர், உப்பு, மஞ்சள் பொடி, தேவையான தண்ணீர் ஊற்றி கிளறவும்.
புளியின் பச்சை வாசனை போகும் வரை கொதிக்க விடவும்.
பிறகு அரைத்து வைத்துள்ள விழுதை ஊற்றவும்.
3 முதல் 5 நிமிடம் வரை கொதிக்க விடவும்.
கிழங்கின் தோலை உரித்து, கிழங்கை மசிக்கவும்.
மசித்த கிழங்கை குழம்பில் சேர்த்து கலக்கவும்.
5 நிமிடம் கொதிக்க விடவும். அடி பிடிக்காமல் இருக்க இடையே அடிக்கடி கிளறவும்.
பிறகு கறிவேப்பில்லை தூவி அடுப்பிலிருந்து கீழே இறக்கி வைக்கவும்.
சூடான சத்தத்துடன் பரிமாறவும். ருசியாக இருக்கும்.

குறிப்பு:
வறுத்து அரைக்கும் பொருட்களை முதலில் பொடி செய்துவிட்டு பிறகு தண்ணீர் ஊற்றி அரைக்கவும்.

ருசிக்காக வெல்லம் குறைந்த அளவில் போடவும்.

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Brinjal Kuzhambu

Ingredients:
Brinjal/small eggplants - 250 gm (sliced vertically)
Onions - 2 (chopped)
Garlic - 1 bulb
Tomato (big) - 1 (chopped)
Dry red chillies - 5
Coriander seeds - 1 tbsp.
Arhar/toor dal - 1.5 tsp.
Black peppercorns - 3/4 tsp.
Cumin seeds - 1 tsp.
Fenugreek seeds - a pinch
Grated coconut - 1.5 tbsp.
Curry leaves - few
Tamarind - key lime size
Turmeric powder - a pinch
Sesame oil
Salt (to taste)

For tempering:
Mustard seeds - 1 tsp.
Fenugreek seeds - a pinch
Fennel seeds - 3/4 tsp.

Method:
Soak tamarind in 2.5 cups to 3 cups of water for an hour or two. Squeeze the tamarind and strain. Collect the tamarind water and keep aside.
Heat oil and add the seeds. Immediately seeds will crackle. Now add garlic and fry till light golden color.
Add onion pieces and sauté till golden color. Add tomatoes and salt (to taste) and sauté till half mushy.
Now add the sliced eggplants and sauté for 5 minutes without burning.
Now add the tamarind water and turmeric powder and cook till the veggies are tender.
Meanwhile heat 1.5 tsp of oil and add the arhar dal, coriander seeds, cumin seeds, peppercorns and fenugreek seeds and sauté till golden color in low flame.
Finally add the curry leaves, dry red chillies and grated coconut. Sauté for few seconds. Cool and powder them.
Add this powder to the kuzhambu and stir well. If the gravy is too thick, add required water to make it thinner or according to your taste. Cook again for 4 to 5 minutes without burning in low flame. Stir in between. Check for salt.
Enjoy with rice.
R.C.

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Vendakkai Kuzhambu/ Okra in Tamarind Sauce

Ingredients:
Vendakkai/Lady's Fingers/Okra - 250 gm
Onions - 2 (Sliced)
Tamarind - Lemon size
Salt (to taste)
Sesame oil
Turmeric powder - 1/4 tsp.

To fry and powder:
Fenugreek Seeds - 1/2 tsp.
Mustard seeds - 1/4 tsp.
Bengal gram - 1 tsp.
Coconut flakes - 1 tbsp.
Byadgi chillies - 6

To Temper:
Mustard seeds - 1/4 tsp.
Fenugreek seeds - 1/4 tsp.
Curry leaves - 2 sprigs

Method:
Soak tamarind in 1 cup of water and extract the pulp.
Add 2 to 3 cups (or required water) of water to the extract and keep aside.
Wash the okras and pat dry.
Cut the okras into 1 inch size.
Heat oil and add onions.
Saute till translucent.
Add okra pieces and saute for few minutes.
Add tamarind water, turmeric powder and salt.
Cook the okra till tender and add the powder.
Stir for 2 to 4 minutes.
Keep aside.
Temper the given ingredients and add it to the kuzhambu.
Serve with white rice and appalam.

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Chicken Kuzhambu

Ingredients:
Chicken - 1/2 kg (cut into pieces)
Onions - 3 (chopped)
Garlic - 5 (crushed)
Ginger - 1.5 inches (crushed)
Tomatoes - 2 (chopped)
Curry leaves - 2 sprigs
Coriander leaves - a small bunch (chopped)
Kashmiri Red chilli powder - 1 tbsp.
Coriander powder - 2 tbsp.
Turmeric powder - 1/4 tsp.
Salt (to taste)
Oil

To powder:
Cinnamon - 1 stick
Cloves - 2
Green cardamom - 2
Cumin seeds - 1 tsp.
Black Peppercorn - 1 tsp.
Poppy seeds - 1 tsp.
Fennel seeds - 1 tsp.
Kalpasi - 1/2 tsp.
Pottukadalai/chutney dal - 1 tbsp.
Coconut flakes - 1 tbsp.

Method:
Powder the given ingredients without adding any water.
Heat oil and add onions, curry leaves and saute till golden color.
Add ginger garlic and saute till the raw smell goes off.
Add tomatoes, salt and saute for a few minutes.
Add chicken and saute.
Now add the kashmiri red chilli, coriander and turmeric powder.
Saute for a few seconds.
Now add water (3 to 4 cups) and cover it with a lid.
After few minutes, when the chicken is cooked, add the spice powder and stir gently.
Bring it to a boil and simmer it.
After a few minutes, add coriander leaves and remove from heat.
Enjoy with chapathi, idli or dosai.

Note:
Adjust the spices and chillies according to your taste.

Semt off to "CWS-Pepper" (hosted by Padma and started by Priya).

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Murungakkai Milagu Kuzhambu/Drumsticks in Pepper Sauce

Ingredients:
Drumstick (medium and long) - 1 (chopped 1.5 inches)
Onion - 2 (chopped)
Garlic - 2 big cloves (peeled and chopped)
Salt (to taste)
Tamarind - lemon size
Curry leaves - 2 sprigs
Turmeric powder - 1/4 tsp.
Oil
Mustard seeds - 1 tsp.

To fry and powder:
Urad dal - 1 tsp.
Arhar/tuvar dal - 1 tsp.
Coriander seeds - 2 tsp.
Peppercorn - 1 tsp.
Fenugreek seeds - 10 seeds
Byadgi chillies - 5
Curry leaves - 3 sprigs
Oil
Asafetida - a pinch

Method:
Soak tamarind in 1 cup of water.
Fry and powder the given ingredients.
Heat oil in a pan and add mustard seeds.
When mustard seeds crackle, add the onion pieces and saute till they turn golden color.
Add the garlic and saute till raw smell fades.
Add 1 to 1.5 cups of water (or required water to boil drumsticks) and the chopped drumsticks.
Allow the drumsticks to cook.
When the veggie are tender add the tamarind extract, salt and turmeric powder.
Let the tamarind water boil till the raw smell fades away.
Now add the powder and stir well.
Cook till oil separates in simmer mode, remove from heat and add the curry leaves.
Enjoy with plain rice.

Note:
I didn't boil the drumsticks directly in tamarind water as it takes a lot of time.

Sent off to "CWS-Pepper" event (hosted by Padma and started by Priya).

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Sundakkai Kuzhambu

Ingredients:
Sundakkai/Turkey berries - 1 cup
Shallots - 10-15 (peeled and sliced)
Garlic - 10-12 cloves (small)
Tamarind - Indian lemon size
Red chilli powder - 1 tsp.
Coriander powder - 2 tsp.
Turmeric powder - 1/4 tsp.
Salt - to taste
Sesame oil
Curry leaves - 1 sprig

To powder:
Mustard seeds - 1/2 tsp.
Fenugreek seeds - 1/2 tsp.
Cumin seeds - 1 tsp.

Method:
Soak tamarind in 2 cups of water.
Crush the berries with mortar and pestle.
Wash the berries 2 to 3 times to remove seeds.
Heat oil and add garlic.
Fry till they turn golden.
Add the shallots and fry till they change color.
Add berries and saute for 3-4 minutes.
Add turmeric, chilli, coriander powder and saute for a minute.
Add the tamarind juice, a cup of water, salt and mix well.
Meanwhile, dry roast the mustard, fenugreek and cumin seeds.
Powder them.
Once the berries are cooked (at this stage the gravy's thickened), add the powder and mix well.
After 2 minutes, remove from heat.
Serve with white rice.

Sent off to "CWS-Cumin Seeds" (hosted by Saraswathi Iyer and started by Priya).

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Meen Kuzhambu (Version-3.0) - Fish in Tamarind Sauce

(Brinjals got submerged in kuzhambu so they're not visible in the picture)

Ingredients:
Fish pieces - ½ kg
Shallots - 1 cup (chopped)
Ginger-garlic paste - 1 ½ tsp.
Tomatoes - 4 (medium-chopped)
Brinjals - 3 (chopped)
Green chilies - 3 (slit-half lengthily)
Tamarind - 50 gm
Coconut milk - ½ cup
Red chili powder - 2 tsp.
Coriander powder - 2 tsp.
Turmeric powder - ¼ tsp.
Salt (to taste)
Curry leaves (few)
Coriander leaves - 2 tbsp.
Oil
Fenugreek seeds - ¼ tsp.

Method:
Soak the tamarind in 2 cups of warm water for an hour.
Heat the oil and add the fenugreek seeds and sauté it.
Add the onions and fry till they turn light golden color.
Add the ginger-garlic paste and green chilies. Fry till the raw smell fades away.
Add the tomatoes and fry till pulpy.
Add the brinjals and fry for 4-6 minutes.
Add the red chili, coriander, turmeric powder and salt.
Mix well.
Now add the tamarind extract plus 2 cups of water and bring it to a boil.
When the sauce reduces to 3/4, add the fish pieces and reduce the heat.
Cover it with a lid and cook till the fishes and brinjals are done.
Add the coconut milk, curry leaves and coriander leaves.
Serve hot with rice.

Note: Adjust the tamarind and chilies according to your taste.
You can also add the mango pieces by reducing the tamarind.

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Green Chili Sambar

The name is chili sambar but it has no sambar powder. The original recipe has tamarind water but I didn’t add it. It looks like dal but it’s a good side dish for hot steaming idlis and rice. So call it for neutrality; it’s neither dal nor sambar. When green chilies were added to this sambar, they didn’t give much hotness. May be my tongue was already hot and I didn’t feel it…

Ingredients:
Toor dal - ½ cup
Onion - 2 (medium-chopped)
Green chilis - 8 (cut into half)
Tomatoes (ripe) - 2
Turmeric powder - ¾ tsp.
Curry leaves - 5
Coriander leaves few (chopped)
Salt

Tempering:
Mustard seeds - ½ tsp.
Urad dal - ½ tsp.
Fennel seeds - ½ tsp.
Oil - 1 ½ tsp.

Method:
Boil the dal with turmeric powder.
Heat oil. Add all the tempering ingredients.
Now add the onion, green chilies and fry.
Add the tomatoes and sauté.
Add the boiled dal and salt.
Bring it to a boil. Now add the curry leaves and coriander leaves.
Serve hot with idlis.
R.S: R.B

Sent off to 'Think Spice: Think Turmeric' hosted by Sudeshna Banerjee. Think Spice series originally started by Sunita Bhuyan.

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Vatha(l) Kuzhambu

Ingredients:
Tamarind water - 1 ½ cups
Manathakkali vatral/solanum nigrum/black nightshade - 2 tbsp.
Red chili powder - 1 tsp.
Coriander powder - 2 tsp.
Salt
Sesame oil
Mustard seeds - ¼ tsp.
Toor dal - ½ tsp.
Turmeric powder - 2 pinches

For powder:
Urad dal - 1 tsp.
Cumin seeds - ½ tsp.
Peppercorn - ¼ tsp.
Fenugreek seeds - ¼ tsp.
Rice - 1 tsp.

Method:
1. Dry roast all the ingredients in “for powder”. Powder them and keep aside.
2. Heat oil and add mustard seeds and toor dal.
3. When the mustard crackles, add the tamarind water & turmeric powder and let it boil.
4. Meanwhile in a small pan, add oil and shallow fry the vathal.
5. When 1½ tamarind water reduces to 1 cup, add the fried vathal.
6. Then add salt, chili powder & coriander powder and mix well.
7. After 2 minutes, add the powder.
8. Mix continuously and remove from heat.
9. Enjoy with hot rice and appalam.

Note:
You can also use sundakkai vatral, cut fresh brinjals.
For variation add garlic and shallots.
Sambar powder can also be added instead of spice powder.

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Coconut-Free Kurma

Whenever there is no time left to cook breakfast, my mom cooks this kurma in a jiffy. It’s my mom’s favorite. This is one of the fast-paced kurmas and saves a lot of time. It’s a good side dish for idli, dosa, idiyappam and roti. If you like meat, you can add them in this kurma.

Ingredients:
Onions (medium) - 2 (thinly sliced)
Ginger (finely chopped) - 1 ½ tsp.
Garlic (finely chopped) - 1 ½ tsp.
Tomatoes (chopped) - 2
Green Chilies (slit into halves) - 2
Red chili powder -1 tsp.
Coriander powder - 2 tbsp.
Pottukadalai powder - 1 ½ tbsp.
Turmeric powder - 2 pinches
Fennel seeds - ½ tsp.
Cinnamon sticks - 2 inches
Cloves - 2
Oil
Salt (to taste)
Curry leaves - few
Coriander leaves (chopped)

Method:
Heat the oil in a pan and add fennel seeds, cloves and cinnamon sticks.
When they start shaking, add the onions and fry till they become golden color.
Add ginger, garlic and green chilies and fry for a minute in medium-low flame.
Add the tomatoes and fry well.
Now add green chili powder, coriander powder and turmeric powder and mix well for 30 seconds.
Add 3 cups of water and mix well.
Add salt and mix well.
Let it boil for 7-8 minutes.
Now add the pottukadalai powder and mix without any lumps.
Let it cook for 2 minutes in low flame.
Finally add the curry leaves and coriander leaves.

Notes:
Adjust the green chilies and red chili powder according to your taste (whether you have a taste for extremely hot or mild ones).

Sent off to Priya's "Think Spice: Think Coriander Seeds" event. Think Spice series is originally started by Sunita Bhuyan.

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Dhansak

Parsi cuisine is one of the North-west Indian cuisines which is native to the Parsis. Parsis are actually Zorastrians/Persians who migrated from the country to India. Their basic lunch is rice eaten with lentils or some curry. Some desserts like Falooda and Kulfi fall in this cuisine.

Okay, enough of history and other oldie stuff! This post is about Dhansak, which is one of the curries to be lapped up with rice in the Parsi cuisine. It can be cooked with meat added with mint to enhance the taste. Here is the recipe in veggie version.

Ingredients:
Mixed dals - 1 cup (toor, masoor & moong dal)
Red pumpkin - 1/2 cup (cubed)
Potatoes - 1/2 cup (cubed)
Onions - 1/2 cup (chopped)
Tomatoes - 2 (chopped)
Fenugreek leaves - 1/2 cup
Turmeric powder - 1/4 tsp.
Sugar - 1/2 tsp.
Salt
Tamarind extract - 2 tbsp.
Oil

Dhansak masala (Got from here):
Garlic - 6 cloves
Ginger - 1 inch
Red chillies - 7
Coriander seeds - 1 tsp.
Cumin seeds - 1 tsp.
Peppercorn - 4 (in number)
Fenufreek seeds - 1/4 tsp.
Cinnamon - 1 stick
Nutmeg - 1 pinch
Green cardamom - 2

Method:
Saute all the ingredients in dhansak masala except garlic and ginger.
Grind it into paste with garlic and ginger by adding water.
Pressure cook the dals along with pumpkin and potato.
Heat the oil in a pan and add the onions.
Add sugar and fry till they change to brown colour.
Add the fenugreek leaves and saute.
Add the tomatoes and saute.
When the leaves start to wilt and the tomatoes softens, add the dhansak masala,turmeric powder and mix well.
Add the boiled dal and salt.Simmer for 5 to 6 minutes.
Now add the tamarind extract and let it simmer for 4 minutes.
Remove from heat and serve with brown rice or white rice.

Note:
Mutton or chicken can be added along with the veggies to make mutton or chicken dhansak.
Add mint leaves for the non-veg version.

Sent off to Meera's "RCI-Parsi cuisine" event in which the RCI series is originally started by Lakshmi's Veggie Cuisine.

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Spicy Tomato Curry (Tomato Kozhumbhu)

This curry is one of the dishes belonging to the Kongunadu cuisine. I cooked this dish following the instructions given here by indosungod. When I was searching for dry red chillies in my kitchen pantry, I realized that I ran out of it. So for a replacement, I used sambar powder. We loved the sour taste and enjoyed it with hot, soft and fluffy idlis.

Ingredients:
Tomatoes - 3 (medium-diced)
Sambar powder - 2 tsp
Shallots/Pearl onions - 15 (peeled and sliced)
Curry leaves - 6
Mustard seeds - 1/4 tsp
Coriander leaves - 2 tsp (chopped)
Oil
Salt (to taste)

To Blend:
Coconut (grated) - 2 tbsp
Red onions - 1/2 (chopped)

Method:
Heat 1/2 tsp of oil and fry the chopped red onions till it becomes brown.
Add the grated coconut and mix well and fry for a minute.
Blend them into a smooth paste.
In a kadai, heat oil and add the mustard seeds.
When the mustard seeds crackle, add the sliced pearl onions and fry till brown.
Add the curry leaves.
Add the diced tomatoes and saute till it becomes half mushy.
Now add the blended paste, sambar powder and mix.
Add 2 cups of water and bring it to a boil.
Finally, add the salt and coriander leaves.
Serves as a good side dish for idlis, dosas and paniyarams.

Sent off to Priya's "RCI-Kongunadu Cuisine".

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Kuzhambu and Fry

It always feels good when you recollect interesting nostalgic events. This interesting incident happened in my life during 8th standard. It was a weekend. My mom had to visit one of our relatives in the neighbouring town. My dad was working in the morning shift. My mom said she will return by the end of the day. She told me to take care of myself and left. I was reading comics all day long till I realized that I was hungry. When I went to the kitchen to grab something to munch, nothing was there. My mom also had not returned till then. But I desperately needed something to eat. So I had to make whatever possible. This was my starting point in my culinary expedition. I took some rice and potato and cooked in the pressure cooker. That was the first time ever I cooked a dish in my life. I soaked tamarind for kozhumbu and the hardest part was peeling the shallot skin. I hardly finished peeling one shallot and tears came rolling down my cheeks. Then I chopped some brinjals which was very difficult. Somehow I finished cooking brinjal kozhumbu and potato fry. By the time my dad came and I served him food. He finished the food silently and smiled at me. And then he started to watch TV. After sometime, my mom came back with some unexpected guests-my uncle and my aunt. My mom was surprised at first when I told her I cooked food. She was proud of me. When my aunt and uncle started to eat they were LOL. The kozumbu was watery and spicy. My mom told them not to make fun of me. She said that at least I tried to cook. Whenever I think of that incident, I smile. At that time it was hard, and now it's easy for me to cook these dishes.
Now I added black chickpeas and amaranth stems with brinjal.

Ingredients:
Brinjal (small) - 4
Black chickpeas - 1/3 cup
Amaranth stems - 1/4 cup (cut into pieces)
Onion - 1 (medium - thinly sliced)
Garlic - 3 cloves (crushed & chopped)
Tomato - 1 (diced)
Tamarind - lime size
Sambhar powder - 1 tsp
Salt (as required)
Sesame oil
Mustard seeds - 1/4 tsp
Fenugreek seeds - 1/4 tsp (crushed coarsely)
Cumin seeds - 1/4 tsp
Asafoetida powder - 1/4 tsp
Curry leaves - 10

Method:
Cut the brinjals and drop them into a bowl of water.
Soak the chickpeas overnight and pressure-cook them.
Cut the Amaranth stems about 1 1/2 (one-and-a-half) inch length.
Soak the tamarind in 2 cups of water for 2 hours.
Heat the oil in a pan.
To the oil add mustard seeds, fenugreek seeds, cumin seeds & asafoetida.
When the mustards crackle, add the garlic and fry.
Add the onion, curry leaves and fry.
Add the tomato and fry.
Add salt.
Now add the brinjals and fry. Then add the amaranth stems.
Add the sambhar powder and saute for a minute.
Now extract the tamarind juice and pour.
Mix well.
Let it boil.
When the gravy comes to half, add the boiled chickpeas .
Let it boil for another 5 minutes.
Serve with hot rice.

Potato fry:

Potatoes - 5 (medium)
Garlic - 4 cloves (finely chopped)
Fennel seeds - 1/4 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Salt
Oil
Sambhar powder - 1 tsp
Curry leaves

Method:
Cut all the potatoes into halves.
Boil them in a pressure cooker.
Peel the skin.
Cut them into any desired shape.
Heat the oil in pan.
To the oil add the mustard, cumin, fennel seeds.
Add the garlic and fry.
Now add the potato pieces and saute.
Add the sambhar powder, salt and mix well.
Finally, add the curry leaves .

This is sent off to Shama's "First Cooked Food Event".

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Vegetable Kozhumbu and an Invitation!

Ingredients:
White Radish – 1 (medium-cut into cubes)
Broad beans – 10 (cut into half)
Brinjals – 2 (cut lengthwise)
Carrot- 2 (chopped)
Drumsticks – 1 (cut into 1 ½ inch)
Red chili powder – 1 teaspoon
Coriander powder- 2 teaspoon
Turmeric powder – ¼ teaspoon
Salt
Tamarind extract – ½ teaspoon
Onion – ½ (finely chopped)
Oil

To grind:
Grated coconut – ¼ cup

Seasoning:
Mustard seeds – ¼ teaspoon
Chana dal – ¼ teaspoon
Urad dal – ¼ teaspoon
Cumin seeds – 2 pinch
Fenugreek seeds – 10 seeds
Curry leaves
Oil

Method:
Add 1 cup of water to the tamarind extract, mix well and keep it aside.
Grind the coconut into a paste.
Pressure cook the vegetables by adding little salt and water.
In a thick sauce pan, heat the oil.
To the oil, add onions and sauté it becomes translucent.
Add the turmeric powder, red chili powder and coriander powder.
Sauté for 1 minute.
Add the tamarind water and let it boil till the raw smell goes off.
Add the boiled vegetables (with water), if required add some salt, and mix well.
After 3 to 4 minutes, add the coconut paste and mix well.
Finally, season the kozhumbu.
Serve with idlis or dosas.

Source: Recipe Book.

The Award
I received this award from Trupti! Thank you, Trupti!

Look at this. It's very old...Just for fun! I received this in a mail from my husband's colleague.

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Kaara kozhambu

காரக் குழம்பு
Kaara kozhambu is a hot and spicy gravy. Vegetables like brinjal, lady's finger (okra), drumsticks, mochcha kottai are added. The taste is enhanced by adding sambar onions and gingelly oil. But I don't get those items here. I used 'monster' red onion.
In Tamilnadu meals or "south indian thali," this kozhambu is one of the tastier gravies. This version of kaara kuzhambu is my hubby's favorite.



Ingredients:
Brinjal - 5
Red onion - 1 ( chopped)
Garlic- 6 cloves
Tomatoes - 2 (medium-chopped)
Green chilies - 4 (slit lengthly)
Sambhar powder - 1 teaspoon
Turmeric powder - 2 pinch
Tamarind - lime size
Fenugreek seeds - 1/4 tea spoon
Salt as required
Oil

For Grinding into paste:
Coconut - 1/4 cup
Poppy seeds -2 teaspoon

For Seasoning:
Mustard seeds - 1/4 teaspoon
Channa dal - 1/4 teaspoon
Urad dal - 1/4 teaspoon
Cumin seeds - 1/4 spoon
Curry leaves - 6


Method:
Extract tamarind pulp as I did in any other kuzhambu variety http://ushanandini.blogspot.com/search/label/Kuzhambu.
Soak the poppy seeds in hot water.
Cut the vegetables in desired shapes.
Chop the garlic lengthwise.
Heat the oil in a medium saucepan.
Season by adding the channa dal and fry till golden color. Then add the urad dal,cumin seeds and mustard seeds.
When the mustard seeds starts to crackle,add the chopped garlic and fry till golden colour.
Add the onion and fry. Add the green chillies, brinjal and fry for sometime.(you can also fry the brinjal in oil separately in another small kadai and add. this saves the time )
Add the chopped tomatoes and fry.
Now add the sambhar powder, turmeric powder and salt. Mix well (1 minute)
Add the tamarind pulp and let it boil.
In the mean time grind the coconut and poppy seeds into paste.
After the gravy thickens and vegetables boiled add the coconut paste.
Let it boil for 3 to 5 minutes in simmer.
Finally add the curry leaves.
Serve hot with serve rice.

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Poondu Kuzhambu - பூண்டு குழம்பு

Garlic Kuzhambu: பூண்டு குழம்பு
Ingredients:
Garlic - 1 pod (or) 14 cloves
Onion - 1/2( chopped)
Tomato - 1 ( small -chopped)
Salt
Turmeric powder - 1/4 teaspoon
Tamarind - Lime size
Oil

For Dry grinding:
Dry red chilli - 4
Coriander seeds - 1 teaspoon
Cumin seeds - 1/2 teaspoon
Peppercorns - 1/2 teaspoon
Fenugreek seeds - 1/2 teaspoon

Seasoning:
Mustard seeds - 1/4 teaspoon
Cumin seeds - 1/4 teaspoon
Urud dal - 1/4 teaspoon
Bengal gram - 1/4 teaspoon
Curry leaves - 8
Asafoetida - pinch

Method:
Soak the tamarind in hot water for 30 minutes.
To extract the tamarind pulp - Using fingers or a strong spoon, crush the soaked tamarind thoroughly. Use a strainer and get the extracted pulp.
Dry roast fenugreek seeds, peppercorns, coriander seeds, cumin seeds, and dry red chilli.
Grind in spice jar.
Heat oil in saucepan and add urad dal, bengal gram, cumin seeds, curry leaves, asafoetida.
When the mustard seeds starts to crackle, add the garlic cloves and fry them till it changes to light brown color.
Add the onion pieces and fry.
Add the tomato pieces, salt and fry.
Add the tamarind pulp and turmeric powder. Let it boil till the raw smell goes off. When the liquid reduces to half the quantity, add the ground spices and mix.
Now cook in low flame.

Mix occasionally or else it will stick in the vessel.
After 5 to 8 minutes remove from burner.

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Fried Mackerel Curry வறுத்த மீன் கறி

Ingredients:
Spanish mackerel - 6 cut pieces
Onion - 1 (chopped)
Ginger garlic paste - 1tsp
Tamarind - lime size
Tomato -1 ( medium)
Green chilli - 2 ( sliced)
Red chilli powder - 1 tsp
Cumin seeds - 1/2 tsp ( crushed )
Pepper corn- 1/4 tsp ( crushed )
Coconut milk - 1/2 cup
Oil
Salt

For fish marination:
Garlic -2 cloves grated
Red chilli powder -2 tsp
Corainder powder -1 tsp
Trumeric powder - 1/4 tsp
Lime juice -1tsp
Salt

Method for frying the fish:
Have the fish sliced into horizontal pieces.
Mix all the ingredients for marination except oil.
Cover and keep it aside for 30 minutes.
After marination, all the masala would have soaked in the fish. Deep fry the fish pieces in a medium flame.

Method for making the curry:
Soak the tamarind and take the extract.
Heat the oil in a kadai.Add chopped onion and green chilli and fry.
Add ginger, garlic paste .Add tomoto pieces and fry till it becomes paste.
Add crushed cumin, pepper, red chilli powder and fry.
Add the tamarind extract, salt and let it boil.
Deep fry the fish.Add the fried fish in the gravy.
After some time add coconut milk and let it cook for 5 minutes and remove.

P.S adjust the green chilli, pepper,red chilli accoridng to your taste.

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Mor Kozhambu

Ingredients:
White pumpkin - 2 cups (cut into cubes)
Yogurt - 1 1/2 cup
Turmeric - 2 pinch
Salt

Grind into paste:
Rice - 3 tsp
Grated coconut - 4 tsp
Cumin seeds - 1 tsp
Green chilli - 2 (big)
Ginger -1 inch (peel the skin)

Seasoning:
Mustard seeds
Curry leaves
Asafoetida
Whole dried red chilli - 1 (optional)

Method:
Soak rice, cumin seeds in a small bowl for 1 hour.
Cook the white pumpkin with salt and turmeric powder (seperately).
Whisk the curd with little salt in blender.
Grind the soaked rice, cumin seeds withgrated coconut, ginger and green chilli into nice paste.
In a pan add the whisked curd, cooked white pumpkin, and the paste.
Stir and Keep it in low heat.
When foam comes up remove from stove.
In a small kadai add oil, mustard seeds, curry leaves, and asfoetida .
When mustard seeds starts to crackle add the whole red chilli (optional).
Mix this with mor kozhambu.

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Meen Kozhambu

Ingredients:
Red snapper - 3 fillets (wash & cut into pieces)
Tamarind - lime size (soak in warm water for 30 mts)
onion -1 ( cut in to long thin slices)
Garlic - 6 cloves ( crushed )
tomato - 1/2 ( cut into small pieces)
Mango - 6 cut pieces
green chilli _ 2 (slit)
chilli powder -1& 1/2 tsp
coriander pwdr- 1 tsp
turmeric pwdr- 2 pinch
mustard seeds - 1/4 tsp
fenugreek seeds- 1/4 tsp
cumin seed - 1/4 tsp
pepper - 1/4 ( crushed coarsely)
curry leaves - 8 leaves
salt to taste
gingely oil

Method:


Add oil to the kadai or whatever cooking vessel for kozhambu. To the oil add mustard seeds, fenugreek seed, cumin seed, crushed pepper. When the mustard seeds starts to splutter add crushed garlic and stir . Fry it till the garlic becomes light golden colour. Add onion and stir.

When onion changes colour , add tomato and add little bit salt.
When tomato is cooked add chilli pwdr, coriander pwdr, turmeric pwdr and stir.
Now extract the pulp from tamarind and pour into this mixture and let it boil.
Already we have added little salt.
So now add some salt carefully in the kozhambu.
When the kozhambu reduces to half, add fish pieces, mango pieces, curry leaves and cover it.
Cook in a small flame. When fish is cooked, remove the vessel from stove.

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