Keerai masiyal | methi dal

Ingredients

1 bunch methi leaves
1 big onion
1 big tomato
Small ball of tamarind
1/2 cup toor dal
1/2 tsp turmeric powder
2 green chilli
1 tsp jeera
2 cloves garlic

For seasoning
1 tsp oil
1/2 tsp mustard seeds
1/2 tsp broken urad dal
2 red chilli
1/2 tsp jeera
Little vadagam
Curry leaves

Method

1. Wash and clean methi leaves. Pressure cook toor dal for three whistle.
2.Open the lid and put washed methi leaves,chopped onion ,tomato ,green chilli, tamarind ball, turmeric powder,garlic and jeera to the cooked dal.Again pressurer 5-6 whistle or until methi cooks completely.
3.wait for pressure release and smash the  methi Dal. Make tadka (seasoning) and add to it.
4. Add required salt and give a mix.

Serve with hot rice .

Vegetable sambar

Ingredients

1/2 cup toor dal
Small ball size tamarind
1 big onion
2 small tomato
Few shallots
1 cup veggies like drumsticks, raddish, carrot,beans,brinjal,
bottle guard,tindora,potato
2 green chilli
1 tsp chilli powder
1/2 tsp turmeric powder
1 tsp sambar masala
1/2 tsp of sugar
Dash of hing
Salt

For seasoning
1 tsp oil
1/2 tsp mustard seeds
1/2 tsp jeera
3 cloves garlic
2 red chilli
Few curry leaves
Coriander leaves for garnishing

Method

1.Wash and soak toor dal. Pressure cook dal with turmeric powder and hing for 3 whistle. Smash well.
2. Now add all veggies, tomato,green chilli and onion to the cooked dal. Add required water and allow it to cook along with dal.
3. Once veggies half cooked add chilli powder,sambar masala and salt. Add sugar too. Allow it to boil again in medium flame.
4. Now add tamarind water and additional water if required. Chk for salt and spice. Close the lid and boil for 10-15 mins in medium flame.
5. Meanwhile make tadka and add to the boiling sambar. Once done switch off and add coriander leaves.
Serve with rice or idly dosa pongal.
Since all the vegetables are cooked in Dal it adds more taste to the sambar.

Source: attama tv

Panchavarna kuzhambu

Do u have cold ? try this panchavarna kuzhambu in your diet.  Whenever we are ill with cold my MIL makes this panchavarna kuzhambu and give to us. Its a natural home remedy in our diet. And it also tastes good. Atleast we all should add this kind of  recipe once in a month. 

Ingredients

Cumin seeds/Jeera  1 Tbsp
Whole pepper           1 Tbsp
Fenugreek seeds/methi   1/2 Tsp
Garlic                       10 pods
Curry leaves              2 spring

Onion                  2  or shallot  -10 no's

Tomato                2
Tamarind             lemon size ball
Oil                       3 Tbsp
Mustard seeds     1/2 Tsp
Chilli powder       2 1/2 Tsp
Turmeric powder  1/2 Tsp
Salt

Hint Procedure

Dry roast cumin seeds,pepper,methi seeds,garlic and curry leaves-grind-heat oil-mustard-onion-tomato-turmeric-chilli powder-salt-tamarind water-grounded masala- let it boil till it becomes thick-ready

Detailed procedure

1.Dry roast the first five ingredients mentioned above. transfer to a mixerjar and grind with two Tbsp of water.
2.Dissolve the tamarind in required water nearly 2-3 cups. Add the grounded masala to it.
3.Heat oil in large pan, add mustard seeds.
4. Add chopped onions and tomato and saute well.
5.Now add the tamarind water and add turmeric powder,chilli powder and salt. Stir well. Keep in medium flame and let it boil for 20 mins plus. It should be thick in consistency.
Switch off the flame and transfer to a serving bowl. Serve along with white rice and appalam or as you wish.

Poondu kuzhambu | Garlic Kuzhambu

Ingredients

Garlic                  4 whole (2 handfull)
Onion                  2
Tomato                2
Tamarind             lemon size ball
Oil                       3 Tbsp
Mustard seeds     1/2 Tsp
Methi seeds         10 no's
Vadagam              Little(Optional)
Jeera                    1/4 Tsp
Chilli powder       2 1/2 Tsp
Turmeric powder  1/2 Tsp
Salt

Hint Procedure

peel garlic-boil garlic in water-smash-heat oil-mustard-methi-vadagam-curry leaves-jeera-onion-tomato-turmeric-chilli powder-salt-tamarind water-smashed garlic- let it boil till it becomes thick-ready

Detailed Procedure

1.Peel the garlic. In a pan add 1 cup of water and add the peeled garlic. let it cook for 15 mins in medium flame. Smash it once it done.
2.Dissolve the tamarind in required water nearly 2-3 cups. Mix the smashed garlic with it.
3.Heat oil in large pan, add mustard seeds,vadagam,methi seeds and jeera.
4. Add chopped onions and tomato and saute well.
5.Now add the tamarind water and add turmeric powder,chilli powder and salt. Stir well. Keep in medium flame and let it boil for 20 mins plus. It should be thick in consistency.
Switch off the flame and transfer to a serving bowl. Serve along with white rice and beans poriyal or as you wish.

Notes

1.This kuzhambu will be little bit naturally sweet because of adding more garlic to it. Taste will be too awesome if garlic is boiled first.

Meen Kuzhambhu | Fish Curry

This method of meen kuzhambhu i learnt form my MIL. Try this. It will a sooper dooper hit show in your home.

 Source: Mother-in-law
 Serves: 5 People
 Time : 45 mins

Ingredients

Any Fish(Medium sized)	6
Onion	1 Big
Tomato	2 Small
Tamarind	Lemon sized ball
Chilli powder	3 Tbsp
Turmeric powder	1 Tsp
Oil	3 Tbsp
Mustard seeds	1 Tsp
Vadagam(optional)	few
Salt	For taste

To grind

Onion	1/2
Curry leaves	1 string
Coriander leaves	½ bunch
Garlic	5 pods

To roast and grind

Pepper corns	1 Tsp
Jeera	1 Tsp

Method

1.Clean the fish and wash with rock salt.I took butter fish for today.

2.Grind all the ingredients which is mentioned above "To grind" table. Dissolve the tamarind with required amount of water.

3.In a deep vessel or pan heat oil and add mustard seeds and vadagam.

4.Add chopped onion and tomato. Saute well. Now add grounded masala. Saute well for 5 mins until raw smell goes off.

 

5.Add chilli powder,turmeric powder and required salt.Add the tamarind water. Water level should be full. Close the lid and let it to boil for 20-25mins in medium high flame.

6.In a pan roast the pepper and jeera. Ground finely

7.After boiling for nearly 20 mins the water level should have reduced to 3/4th and got thick consistancy. At this stage add roasted powder and check for salt.

 

8.Finally add cleaned fish and allow it to cook for 5 mins not more than it.

Meen kuzhambu is ready to serve. Perfect side dish would be Royallu igguru. 

Notes.

1.If your gravy is tangy add extra soon of chilli powder.

2.I would recommend to do this fish curry before day night. Awesome taste on next day.

3.Do not skip roasted powder.

Brinjal Gojju

Source:Mom
Time:20 mins
Yields:4 person

Ingredients

Main Ingredients

Brinjal	4 medium size
Toor dal	½ cup
Onion	1 no
Tomato	2 no
Green chilli	2 no  slit
Garlic	4 Pods
Jeera	½ Tsp
Tamarind	Small piece
Asafoetida	Pinch
Turmeric powder	½ Tsp
Oil	Few drops

For tempering

Oil	1 Tsp
Mustard seeds	½ Tsp
Jeera	½ Tsp
Dry red chilli	2
Curry leaves	few
Vadagam	Few
Broken urad dal	½ Tsp

Method

1.Wash and soak the toor dal in the pressure cooker itself

2.Chop the veggies into small cubed. Add all the ingredients mentioned in the main ingredients to the pressure cooker.Pressure cook for 4-5 whistle or until the dal and veggies become smashy. 

3.Now lets temper with all the ingredients mentioned above.

 

4.Transfer to the cooked dal and mix well. Add salt for taste. Add some coriander leaves final.

Enjoy with hot rice or with pongal. We had with rice and banana fry.

Note:

1.You can also add 1/2 tsp of chilli powder. But here i haven't added. Mom used to add.

Hotel style Vatha Kuzhambhu

Ingredients

Dry Manathakkali Vathal/brinjal Vathal (as ur choice)- 1 handful
Small Onion-10 no
Tomato -1 medium size
Tamarind lemon sized ball
Turmeric powder- 1/2 tsp
Chili powder- 1 tsp
Jaggery- a little/as per taste.
Nallennai-1/2 cup (i used vegetable oil)

To Roast and grind

Dry Coconut-5-10 pieces
Urad dal -2 tsp
Coriander seeds- 5 tsp
kasakasa -1 tsp
Fenugreek seeds- A pinch
Dry red chilli - 6
Sesame seed-1 tsp

Seasoning

Mustard seeds- 1/2 tsp
Curry leaves - a stick
Asafoetida - a pinch
Chana dal -1 tbsp
Red chilli -6 numbers
Fenugreek seeds -a pinch

Method

1. Dry roast and grind all the above ingredients mentioned in "To roast and grind"
2. In a heavy bottomed kadai heat oil and fry the vathal till it becomes dark .Remove from oil and set aside.
3. In the same kadai add mustard seeds,chana dal,fenugreek seed,red chilli,asafoetida,curry leaves,onion and tomato. Saute for 2-3 min till tomato gets cooked.
4. At this stage add chilli powder,turmeric powder and salt. Add tamarind water along with required water.
5.  Check for salt and cover with lid. Cook for 15 min in medium-high heat.
6. After 15 min add grounded powder and fried vathal. Allow it to cook for another 10 min or until oil oozes out without  lid in medium flame.Finally add jaggery as per your taste.                                                                                                                     Authentic Iyengar / hotel style vatha kuzhambu is ready to serve along with white rice. Serve with appalam/pappad/any curries.

Note:

Fresh coconut can be replaced by dry coconut.
Red onions can also be used.
Follow tsp measurement as mentioned - try not to reduce measurement for perfect vatha kuzhambu powder.
Always use fresh grounded masala. Don't store for long days since it has the coconut. If you wish to store you can store in freezer.

Karamani Sundal Kuzhambu

Ingredients

Cow peas/Karamani-1/2 cup
Chick peas(brown)/Karrupu kadalai-1/2 cup
Brinjal- 4 no
Onion- 1 chopped
Tomato-1 chopped
Curry leaves few
Chilli powder- 2 tsp
Turmeric powder-1/2 tsp
Tamarind - small lemon size(soaked in hot water)
Mustard seeds- 1/4 tsp
Oil- 2 tbsp
Chopped coriander leaves
Salt

For Grinding

Onion-1 big cubed
Coriander powder-2 tsp
Coconut scraps-1/2 cup

Method

1.Soak karamani and kadalai overnight. Wash and pressure cook for 2 whistle. Keep aside.
2.Grind the masala as mentioned above by adding little water.
3.In a bottomed vessel heat oil and crackle some mustard seeds. Add chopped onion,tomato,curry leaves,brinjal and saute for a min.
4.Add turmeric powder,chilli powder ,grounded masala and salt. Add tamarind water + Required water. Check for salt and close the lid and allow it to boil for 7 min.
5. Last add pressure cooked grains and mix well. Allow it to cook for another 5-7 min. Yummy karamani sundal kuzhambu is ready to serve hot. Garnish with coriander leaves.