Garlic Kuzhambu

Ingredients :

Garlic - 3/4 cup Peeled
Onion - 1 medium size ( cut in to pieces )
Tamarind - medium guava size
Turmeric powder - 1/2 tsp
Sesame oil - 1 tbsp
Curry leaves - few
Salt - as per required
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Channa dal - 1/2 tsp
Fenugreek seeds - 3/4 tsp
Hing - 1 pinch
Sambar powder - 2 tsp


Method :

Soak tamarind in 3 cups of hot water and extract thick juice from it. Keep it aside.

Heat oil in a heavy bottomed pan and add urad dal, channa dal, mustard seeds. When it splutters add fenugreek seeds, hing, turmeric powder, onion and garlic.

Saute for few minutes and then add sambar powder and curry leaves.

Mix it for a minute and add tamarind juice and salt. Let it boil in medium flame till it thickens and oil seperates.

Yummy and healthy Garlic kuzhambu is ready to taste :-)

Onion Vendhiya Kuzhambu or Onion Vatthakuzhambu

Ingredients :

Small onion - 1 cup ( Peeled )

Tamarind - 1 medium guava size

Turmeric powder - 1/2 tsp

Sesame oil - 2 tbsp

Mustard seeds - 1/2 tsp

Urad dal - 1/2 tsp

Channa dal - 1/2 tsp

Curry leaves - few

Fenugreek seeds - 1 tbsp

Sambar powder - 2 tsp

Red chillies - 2

Tomato - 1 ( cut it into pieces )


Method ::

Soak tamarind in 2 - 3 cups of hot water and extract thick juice from it. Keep it aside.

Heat oil in a non stick pan and add onions. Fry for 2 - 3 minutes in medium flame. switch off the stove and keep it aside.

Heat oil in a heavy bottommed pan and add red chillies, urad dal, channa dal, mustard seeds. When it splutters and dal turns golden brown, add Fenugreek seeds, curry leaves, hing, sambar powder. Sauté for a minute and add tamarind juice.

Add turmeric powder, tomato and salt. Let it boil for 5 min.

Add fried small onions and boil for another 5 - 10 min. Mix 1 tbsp rice flour and water and make it as idly batter consistency. Pour this mixture to the boiling kuzhambu and mix continuously for 2 min in medium flame. Switch off the stove.

Delicious onion vendhiya kuzhambu is ready to eat with rice and papads.




Note :

You can also use normal onions in pieces instead of small onions.

Tamarind Rice

Ingredients ::

Raw rice - 1 cup
Tamarind :: ball size
Turmeric powder - 1/2 tsp
Salt - as per required
Red chillies - 20 to 25
Roasted Peanuts - 1/2 cup
Fenugreek powder - 1 tsp
Curry leaves - few
Sesame oil - 50 ml
Urad dal - 3 tsp
Channa dal - 3 tsp
Hing - 1/4 tsp



Method::

• Cook rice in such a way that each grains are seperate. Keep it aside.

• Soak tamarind in 1 1/2 cup of hot water and extract 2 cups of thick juice from it. Discard the pulp.

• Heat oil in a heavy bottommed pan and add urad dal, channa dal, red chillies and mustard seeds. 

• When it splutters and dal turns golden brown add roasted peanuts, curry leaves, hing and tamarind juice that we have prepared earlier.

• Add turmeric powder, fenugreek powder and salt. Let it boil in medium flame.

• Switch it off when it thickens and oil seperates. Now pulikachal is ready for use. Keep it in an air tight container after it cools.

• Now add this pulikachal with raw rice and a tsp of sesame oil. Tamarind rice is ready to eat. Serve Puliyodharai with Mor kuzhambhu or papad of your taste.

Coconut Rice

Ingredients :

Coconut ( grated) -1 cup
Mustard seeds - 1 tsp
Urad dal - 1tsp
Hing - a pinch
Curry leaves - few
Oil - 1tbsp
Red chillies - 3
Channa dal - 1/2tsp
Cashew nuts - few
Salt - as per required
Cooked Rice - 2 cups heaped

Method :

• Cook rice in such a way that each grains are seperate. Spread rice in a plate to cool.

• Heat oil in a non stick pan and add mustard seeds, urad dal, channa dal, hing, red chillies, curry leaves and cashews. Fry till cashews turn golden brown.

• Add grated coconut and saute for few minutes. It is not necessary to fry the grated coconut until it turn brown.

• Add salt and mix this mixture with cooked rice.

• Enjoy with papads, pickle or kuzhambhu of your choice.

Note : You can also add ground nuts instead of cashews. 

Simple Morkuzhambhu Recipe

Ingredients:

Curd : 1 cup
Mustard : 1/2 tsp
Red chillies : 4
Coriander : few
Hing : a pinch
Turmeric powder : 1/2 tsp
Salt : as per required
Fenugreek ( roasted without oil & powdered in a mixer ) : 1 tsp
Oil : 1 tbsp
Curry leaves : few

Method ::

• Beat curd well and add salt. Keep aside.
• Heat Oil in deep kadai and splutter mustard seeds. Then add red chillies, hing, curry leaves and atlast turmeric powder and fenugreek powder. Switch off the flame.
• Add this to the prepared curd mixture. Mix well and add coriander for taste. No need to boil. It will be simply superb and healthy too...