Chakkarakutti sambar recipe/Sugar baby mango sambar/Mambazha sambar recipe

Mango season!  Seasonal delicacy! 

Chakkarakutti mambazha (sugarbaby mango) sambar. This is an easy to make sweet & sour sambar. These mangoes are very tiny mangoes available only for a few months during summer.

INGREDIENTS:

Chakkarakutti ripe mangoes - 6 (slit into 4 pieces with seeds intact)

Tur dhal - 1/2 cup
Tamarind - a lemon sized ball
Salt - to taste
Turmeric powder - 1/2 tsp.
Sambar powder - 2 tsp

Jaggery - optional

To fry in oil and grind:

Oil - 2 tsp.

Coriander seeds - 1 tablespoon

Methi seeds - 1/4 tsp.

Gram dhal - 2 tsp.

Dry red chillies - 2

Bedige chilli - 1

Hing

Scraped coconut - 2 tablespoons

To temper:
Oil - 1 spoon
Mustard seeds - 1/4 tsp.
Methi seeds - 1/8 tsp.
Curry leaves - few

To garnish:
Coriander leaves - few

METHOD:

Wash and remove the stalk from the mango. Slit it into four pieces. Do not remove from the seed.

Heat a kadai, add little water, cook the whole, slit mango with seed until soft along with turmeric and salt. Do not discard the water.

Pressure cook tur dhal with turmeric powder, mash well and keep aside.

Soak tamarind in lukewarm water and extract pulp.

In a kadai, heat a spoon of oil and fry the coriander seeds, methi seeds, gram dhal, hing and dry chillies until golden brown. Add scraped coconut and grind it in a mixie to a thick paste (slightly coarse) using little water.

In the same kadai, heat oil, add mustard seeds, when they splutter, add curry leaves and pour in the cooked mango with water. Now add the sambar powder, required amount of salt, and tamarind extract. Allow it to boil till the raw smell of tamarind goes. Now, add the mashed tur dhal and ground paste. Let it boil until thick. Add water to get the desired consistency.

Heat a spoon of oil add mustard, when mustard seeds splutter, add methi seeds, and curry leaves. Add this tempering to sambar, transfer it to a bowl and garnish with coriander leaves.

Serve with hot rice and a spoon of ghee.

VAZHAIPOO PITLAI RECIPE / BANANA BLOSSOM PITLAI RECIPE / BANANA FLOWER PITLAI RECIPE

Vazhaipoo (banana flower) is a super food with excellent source of dietary fibres and has many health benefits. These flowers are loaded with magnesium, which improves mood swings and brings down stress levels. It is packed with essential minerals like protein, potassium, calcium, copper, phosphorus and iron. 

INGREDIENTS:

• Vazhaipoo (Banana blossom) - 3 cups chopped
• Tamarind - half the size of a lemon
• Cooked black channa dhal - 1/2 cup
• Toor dhal - 1/4 cup
• Cooked gram dhal (kadalai paruppu) - 2 tablespoons
• Turmeric powder - 1/4 tsp.
• Salt - to taste

To fry in oil and dry grind to a powder:

• Oil - 1 teaspoon
• Black pepper - 6 nos.
• Gram dhal - 1 tablespoon
• Urad dhal - 1 tablespoon
• Dry red chillies - 2 or 3
• Coconut scraped - 3 tablespoons
• Hing - a small berry sized

To temper:

• Oil - 1 tsp.
• Mustard seeds - 1/4 tsp.
• Split urad dhal - 1/2 tsp.
• Curry leaves - a sprig

 

METHOD:

Clean and chop banana blossoms as said here. Pressure cook toor dhal, mash and keep aside. Cook black chenna dal and gram dhal separately with turmeric powder. When cooked, drain the water completely and keep aside. Soak tamarind in water and extract juice from it. Keep aside.

Fry the items(except coconut) given in "To fry in oil and grind to a paste". Dry grind to a coarse powder.

Heat oil in the same kadai, add tempering items, when golden brown, add squeezed banana blossoms, add turmeric powder, salt and mix well. Add little water, cook covered and when half done, add mashed tur dhal, cooked kala chenna and gram dal, pour in the tamarind extract and allow it to boil for a while until raw smell diffuses. Now add ground powder. Allow it to boil until thick.

Vazhaipoo pitlai (Banana blossom) pitlai is ready to be served with hot rice and ghee.

PULINKARI / MATHANGA PULINKARI / PULINCURRY / PULINKARI RECIPE

Pulinkari means a curry with tamarind. Mathanga Pulinkari is a Kerala style curry in which diced pumpkin is cooked in tamarind sauce alongwith some ground spices. The temperings in coconut oil gives additional flavour to the curry. This is one of the must have dishes in Onasadya (Onam feast) of Kerala.This is a simple to make pulincurry. There are many variations to this recipe. I have also mentioned the variations at the end of this post. 

INGREDIENTS:

Yellow pumpkin - 2 cups
Turmeric powder -1/4 tsp.
Chilli powder - 1/4 tsp.
Green chilli -1
Tamarind paste - 1 tablespoon OR tamarind extract from key lime sized tamarind.
Hing - a generous pinch
Grated coconut - 1/4 cup
Cumin seeds - 1/2 tsp.
Dry red chilli - 1
Salt - to taste
Oil - 1 tsp. (preferably coconut oil)

To temper:
Coconut oil - 2 tsp.
Mustard seeds - 1/4 tsp.
Curry leaves - 2 sprigs

METHOD:

Cut pumpkin into medium sized cubes. Need not peel the skin.

In a kadai, roast the coconut in low heat until golden brown and grind alongwith cumin seeds and red chilli to a smooth paste.

Cook pumpkin pieces in water alongwith salt, green chilli and turmeric powder. When half done, add tamarind extract ,hing and chilli powder and cook until raw smell diffuses. Now add the ground paste and cook for a few minutes in medium flame. Temper with the given ingredients. Serve with rice.

NOTE: Roasted coconut gives the flavour. If health conscious, just add grated coconut.

Variations:
1. Sauteed shallots are added.
2. Coriander seeds, methi seeds, tur dhal, urad dhal are roasted in oil and ground with coconut to a powder. This is called podi podicha pulinkari. These ingredients can also be ground to a paste.
3. Cooked tur dhal is added.

DOUBLE BEANS KARA KUZHAMBU / KARA KUZHAMBU RECIPE / FRESH DOUBLE BEANS KARA KUZHAMBU RECIPE

Kara kuzhambu is an aromatic, spicy and tasty kuzhambu. There are many variations, but this is an easy to make kara kuzhambu. Though it is made with shallots and garlic, mine is a No onion No garlic version. Those who use onion and garlic in their food can use it. Another version of vegetable kara kuzhambu can be seen here. 

INGREDIENTS:

Fresh double beans - 1 cup
Tamarind - amla sized
Coriander powder- 2 tsp.
Turmeric powder - a pinch
Chilli powder - 1/2 tsp.
Salt - to taste
Oil - 2 tsp.

To fry and grind :
Oil - 1 tsp.
Fennel seeds (Saunf) - 1/2 tsp.
Dry red chillies - 2
Black pepper - 1/8 tsp.
Poppy seeds - 1/4 tsp. (dry roast first)
Fenugreek seeds - 1/8 tsp.
Tomato - 1
Sambar powder - 1 tsp.
Scraped coconut - 1/4 cup

To temper:
Gingelly oil - 1 tsp.
Mustard seeds - 1/2 tsp.
Curry leaves - 2 sprigs
Hing - a generous pinch

METHOD:

Cook fresh double beans with little salt and water until soft.

Soak tamarind in a cup of water and extract pulp.

In a kadai, heat a spoon of oil and fry the items given in 'to grind', in the given order, and grind to a paste. Keep aside.

In the same kadai, add a spoon of gingelly oil and temper with the given ingredients. Add turmeric, chilli and coriander powders give a quick saute without burning and add the tamarind extract and salt. Allow it to boil until the raw smell diffuses. Now add the cooked double beans and ground paste. Mix well, add water to get the desired consistency and allow it to boil until thick. Switch off the stove, add a spoon of gingelly oil to the kuzhambu and mix well. Double beans kara kuzhambu is ready. Tastes best when mixed with hot rice and a dollop of ghee. It can also be served with idli and dosa.   

NOTE: If you do not like saunf taste, garam masala can be used.

ERICHA KUZHAMBU / YERICHA KUZHAMBU

Ericha kozhambu is a left-over special kuzhambu. This is made with leftovers after any functions, shraddham, festivals or any special occasions. My grandma makes this in a kalchatti.  She says, if generous oil is used and properly heated, it can be preserved for a couple of days (in those days there was no fridge at home). As everything is re-heated, it gets the name 'erichcha' kuzhambu. The leftovers transform to a kuzhambu with unique taste thus preventing wastage. As the shraaddha leftovers are not given to anyone, this procedure is followed.

Generally, in any household, nothing is checked for the taste before offering to GOD. In Iyengar household, offering to bhagavan is said as 'kandarulap pannudhal'(கண்டருளப் பண்ணுதல்), which means everything cooked for the day is presented before bhagavan, so that he can mercifully glance them with his divine vision to purify the same. So, nothing is tasted while cooking.

But as the ingredients in this kuzhambu are already offered and tasted, you are at liberty to check for the taste and add salt, chilli powder or sambar powder if needed.

This kuzhambu has a unique taste. It can be mixed with hot cooked rice and ghee and goes well with adai, dosai, idlies too. Tastes excellent with curd rice. It is almost a forgotten grandma's recipe.

Some people say ezhu kari koottu/ thalagam which is made on Tiruvadhirai as erichcha kuzhambu. But this is different from that, with very little ingredients, heated and heated in oil until it becomes thick . Click here for ezhu kari koottu.

NOTE: DON'TS

* DO NOT ADD* leftover raitha/thayir pachadi, sweet pachadi, payasam, pradhaman or anything which has jaggery or sugar, milk, buttermilk or curd in it.

INGREDIENTS:

Leftover kariamudhu(roast,curry/poriyal), kootu, sambar/kuzhambu, thogayal and rasam
Oil - one /two ladles or more depending on the leftovers

METHOD:

Heat a generous quantity of oil in a kadai, add all the items mentioned in the ingredients, mix everything and allow it to boil in medium flame until thick.

NO TEMPERING NEEDED. GENEROUS QUANTITY OF OIL IS A MUST.

KARUNAIKIZHANGU MASIYAL / MASHED YAM / PIDI KARUNAI MASIYAL

Masiyal in Tamil means mashed. Pidi karunai masiyal is a traditional tamil brahmin recipe. This masiyal is made from a variety of yam which is fist shaped. The regular elephant foot yam is senai kizhangu (In chennai, people call senai kizhangu as karunai kizhangu). So check for the fist shaped karunai kizhangu, we call it as 'pidi karunai / pidi karanai' as it is fist sized. I do not know the english name for this.This cures piles and good for constipation problems. This is mixed with hot rice and ghee and a great side dish for dosa, idli, poori and chappathi.

Also, use this yam after atleast 10 days of buying it, to ensure the kizhangu is well dried.

INGREDIENTS:

Karunai kizhangu / Pidi karanai - 4 (fist sized)
Tamarind - amla sized ball
Toor dal - 3 tablespoons
Sambar powder - 1 tsp.
Oil - 4 tsp.(preferably gingelly oil)
Mustard seeds - 1/4 tsp
Urad dal - 1/2 tsp
Bengal gram - 1/2 tsp.
Turmeric powder -1/4 tsp
Asafoetida - a generous pinch
Red chillies - 2
Green chillies - 2
Ginger - 1" piece
Curry leaves - few
Salt - to taste

METHOD:

Wash yam well. Soak tamarind in water and extract juice. Discard the pulp. Finely chop green chillies and grate ginger.

Take yam and toor dhal in separate containers. Add turmeric powder to toor dhal alongwith required water. Pressure cook for 3 or 4 whistles or until soft.

When pressure subsides, remove the skin of yam, mash well and keep it aside. Alternatively, you can peel the skin, cut into chunks and pressure cook until soft. Mash toor dhal well and keep aside.

Heat oil in a kadai, add mustard seeds, urad dhal, bengal gram, red chillies, asafoetida, green chillies, ginger and curry leaves. Saute a while. Add tamarind extract, little turmeric powder, sambar powder and allow it to boil until the raw smell diffuses. Now add mashed yam and dhal, required salt and mix well. Add water if necessary. Allow it to boil for few more minutes and when thick, switch off the flame. Serve with hot rice and a dollop of ghee.

NOTE:
Ensure the kizhangu is well dried for atleast 10 days before using it.
Cook karunaikizhangu well, else it will be itchy.
Lemon juice can be substituted for tamarind.

VALLARAI MILAGU KUZHAMBU / PENNYWORT PEPPER KUZHAMBU / VALLARAI KEERAI MILAGU KUZHAMBU

Vallarai/brahmi/gotu kola also known as pennywort, is a herb which has many medicinal benefits. The leaves and roots are used widely in ayurveda and siddha to treat and cure many diseases. It has all the necessary nutrients needed for blood in a balanced scale. It improves memory power. It is used to regulate menstrual cycle, and strengthens nerves. It is helpful in reducing anxiety and provides good sleep for people suffering from mental fatigue. It has been proven effective in the treatment of varicose veins and skin problems. Google to know more.

INGREDIENTS:

Vallarai leaves - 1 cup
Curry leaves - 1 cup
Tamarind - size of a key lime
Turmeric powder- 1/4 tsp.
Pepper - 3/4 tsp.
Dry red chillies - 1 or 2
Urad dal - 2 tsp.
Toor dhal - 1 tsp.
Sesame oil - 3 tablespoons
Mustard - 1/2 tsp.
Asafoetida - 1/4 tsp.
Salt - to taste

METHOD:

Wash the greens, take out only the leaves and keep aside.

Soak tamarind in warm water and extract juice. Filter it and discard the fibres. Keep aside.

In a heavy-bottomed pan, heat a spoon of oil and fry pepper, urad dal, tur dal, chillies until golden brown. Transfer it to a plate. In the same pan, again add a  spoon of oil and saute the curry leaves and vallarai well. When cool, grind it alongwith the dhals in a mixie to a paste.

In the same pan, heat the remaining oil, add mustard seeds and hing. When it splutters, pour in the tamarind extract, turmeric powder and salt and allow it to boil until the raw smell goes. Now add the ground paste, mix well and allow it boil until it thickens. 

Delicious and healthy Vallarai milagu kuzhambu is ready. Mix with hot rice and a dollop of ghee. 

VEGETABLE KARA KUZHAMBU

This is an aromatic and tasty kara kuzhambu without  onion and garlic, which can be mixed with rice and also served as a side dish for idli and dosas. Naattu karikaai, i.e., vegetables like broad beans, brinjal, ladysfinger, cluster beans, sweet potato, ash gourd, pumpkin, raw banana, potato, and colocassia are used for this kuzhambu. 

INGREDIENTS:

Mixed vegetables - 2 or 3 cups 
(any of the above said vegetables)

Tomato - 1
Tamarind - amla sized
Sambhar powder - 2 tsp.
Turmeric powder - a pinch
Hing - a generous pinch
Salt - to taste
Oil - 2 tsp.
Toor dhal - 1 tablespoon
Dry red chillies - 2 or 3
Black pepper - 1/8 tsp.
Scraped coconut - 1/2 cup
Black sesame seeds - 11/2 tsp. (dry roast)

To temper:
Gingelly oil - 1 tsp.
Mustard seeds - 1/2 tsp.
Fenugreek seeds - 1/4 tsp.
Curry leaves - 2 sprigs

METHOD:

Peel the skin of raw banana. If using colocassia, boil it separately and peel the skin. Chop all vegetables to medium-sized pieces. 

Soak tamarind in a cup of water and extract pulp.

In a kadai, dry roast sesame seeds until they splutter. Transfer to a plate. In the same kadai, add a spoon of oil and fry chillies, pepper and toor dhal until golden brown. Grind it alongwith roasted sesame seeds and scraped coconut to a fine powder.

Heat gingelly oil in the kadai, add the temperings and when they splutter add the chopped veggies, turmeric powder and hing. Saute for a minute, add a cup of water and cook it covered until half done. Now add the tamarind extract, sambhar powder and salt. Allow it to boil until the raw smell diffuses. Now add the ground powder, add water to get the desired consistency and allow it to boil until thick. Switch off the stove, add a spoon of gingelly oil to the kuzhambu and mix well. Tastes best when mixed with hot rice and a dollop of ghee. It can also be used as a side dish for idli, dosa and any south indian breakfast food.

PIRANDAI KUZHAMBU

The above picture  is the pirandai plant in my mom's home. Usually we make only pirandai thogayal at home.  We have never made pirandai kuzhambu. As the pirandai was very tender, I was tempted and plucked some. I thought,  "Why don't I try a kuzhambu with it?". I just had some ingredients in mind which I thought  would go well with pirandai kuzhambu and which will also neutralise the itch. I tried with those and it was worth the try. Now I am sharing this with you.

MEDICINAL BENEFITS OF PIRANDAI :

Pirandai has enormous medicinal benefits. It is useful in curing digestive problems , breathing problems, cough, piles, nausea, flatulence (vaayu or gas in digestive track, stomach and bowels). It acts as an appetiser.

IMPORTANT NOTE WHILE CLEANING PIRANDAI:

1. Pirandai makes the hand a little itchy. So, do not use your hand while washing the stem. Run under tap water.

2. Apply little gingelly oil to hand before cleaning and chopping. After chopping or cleaning again apply gingelly oil, rub a little salt over your hands and rinse your hand OR USE A GLOVES OR use scissors to cut.

3. Adding tamarind to pirandai dishes is a must as it neutralises the itching tendency of this stem.

4. If the pirandai is not sauteed well, it will itch. So saute well.

INGREDIENTS:

Tender pirandai - 1/2 cup (chopped)
Tomato - 1 big
Tamarind - lemon sized ball
Salt - to taste
Black pepper - 1/2 tsp.
Toor dhal - 1 tablespoon
Black sesame seeds - 1/2 tsp.
Asafoetida - 1/8 tsp.
Mustard seeds - 1/8 tsp.
Turmeric powder - 1/4 tsp.
Curry leaves - 2 sprigs
Gingelly oil - 2 tablespoons

METHOD:

Clean pirandai and chop roughly. Puree tomatoes. Soak tamarind in little water and extract juice.

In a pan, heat a tablespoon of oil and fry black pepper, toor dhal and sesame seeds until golden brown. Now add the chopped pirandai and saute well until you hear crackling sound.

When cool, add little water and grind to a paste. Keep aside.

In the same kadai, heat the remaining oil and add hing, turmeric powder and the pureed tomatoes. Saute well. Now add the tamarind extract, ground paste and allow it to boil until the raw smell diffuses and oil leaves the sides.

Temper with mustard seeds and curry leaves.  Pirandai kuzhambu is ready to be served with hot rice and elai vadam.

CHETTINAD MASALA KUZHAMBU / CAPSICUM KUZHAMBU

INGREDIENTS:

Capsicum & tomato OR Any vegetable of your choice - 1/2 cup
Shallots (small onions) - 10
Tamarind - a small lemon sized ball
(or) tamarind paste - 1 tbsp.
Sambhar powder - 1 1/2 tsp.
Coriander powder - 1 tsp.
Turmeric powder - a pinch
Salt - as per taste
Oil - 1 tablespoon
Curry leaves - few

To roast & grind:
Coriander seeds - 1 tablespoon
Dry red chillies - 2
Fennel seeds - 1 tsp.
Tomato -1
Grated coconut - 1/4 cup

To temper:

Oil - 2 tsp.
Mustard seeds - 1/2 tsp.
Fennel seeds - 1/2 tsp.

Bay leaf - 1

Cinnamon - 1" piece

Clove - 2
Curry leaves - a sprig
Hing

METHOD:

Soak tamarind in water and extract pulp.

In a pan, heat a spoon of oil and fry the items given in "to roast & grind" in order. Grind it to a smooth paste. Keep aside.

In the same pan, heat oil, add the items given in "to temper". Saute until golden brown. Now, add small onions and saute until golden brown. Add capsicum and tomato and saute for a while. Pour in the tamarind extract alongwith salt, coriander powder and sambhar powder. Allow it to boil until the vegetables are cooked and the raw smell of tamarind goes. Now, add the ground paste, mix well and allow it to boil until thick. Transfer it to a bowl and serve hot with rice.

MAAVATTAL KUZHAMBU / MANGAI VATRAL KUZHAMBU / MANGAI VATHAL KUZHAMBU

This is a traditional kuzhambu made with sun-dried raw mango which is called as mangai vathal/mangai vatral/maavattal useful in treating nausea and morning sickness.

INGREDIENTS:

Mangai vatral / Maavattal - 1/2 cup
Tamarind - a marble sized ball
Pepper - 3/4 tsp.
Dry red chillies - 1 or 2
Urad dhal - 2 tsp.
Curry leaves - a fistful

Grated coconut-1 tablespoon
Mustard seeds - 1/2 tsp.
Turmeric powder - 1/2 tsp.
Gingelly oil - 3 tablespoons
Hing
Salt

METHOD:

Cook maavattal in boiling water until soft. Mash it gently.

Soak tamarind in lukewarm water and extract pulp.(use tamarind depending on the sourness of the vatral)

In a heavy-bottomed pan, heat a spoon of gingelly oil and fry pepper, chillies, and urad dhal until golden brown. Now add, curry leaves and saute well till it changes its colour. When cool grind it alongwith grated coconut, in a mixie, to a paste.

In the same pan, heat the remaining oil, add mustard seeds. When it splutters, pour in the cooked mangai vatral alongwith water, tamarind extract,turmeric powder, hing and allow it to boil for five minutes. Now add the ground paste and let it boil till it thickens. Maavattal kuzhambu is ready.

NOTE:This  kuzhambu is made  with gingelly oil.

METHI DHAL / METHIWALI DAL / METHI DAL

This is a simple and healthy dhal with the aroma of methi leaves and good for diabetes, and controls blood sugar.

INGREDIENTS:

Masoor dhal OR Toor dhal - 1/2 cup
Methi leaves - 1 bunch
Cumin seeds - 1 tsp.
Dry red chilly - 1
Green chillies -1

Tomato - 1
Grated ginger - 1/2 tsp.
Fresh peas  - 2 tablespoons (optional)

Turmeric powder - 1/4 tsp.
Jeera powder - 1/4 tsp.
Chilli powder - 1/4 tsp.
Garam Masala - 1/2 tsp. (optional)
Hing - a pinch
Butter / Oil - 2 tablespoons
Salt - as per taste

METHOD:

Pressure cook dhal with turmeric powder. Mash well. Keep aside.

Chop tomatoes into small pieces. Chop methi leaves roughly. Chop green chillies. Grate ginger.

In a pan, melt butter. When hot, add cumin seeds. When it sizzles, add the red chillies, and hing. Add in the chopped green chillies, ginger and tomatoes. Saute for 2 minutes. Now add the chopped methi leaves and peas alongwith salt. When the leaves wilt, add all the powders. Saute for 1 minute and add the pressure cooked dhal. Pour in 1/2 cup of water and allow it to boil till the masala flavours are infused in the dhal. Mix well and serve hot with rotis or parathas.

It can also be mixed with hot cooked rice and ghee.

PARUPPU URUNDAI KUZHAMBU RECIPE

INGREDIENTS:

For paruppu urundai:

• Toor dhal - 1 cup (1/2 cup bengal gram and 1/2 cup tur dal can also be used)
• Dry red chillies - 3 or 4
• Rice flour - 1 tablespoon
• Curry leaves - 2 sprigs
• Salt - as per taste

Other ingredients for kuzhambu:

• Tamarind - lemon sized ball
• Sambhar powder - 1 1/2 tsp.
• Turmeric powder - 1/4 tsp.
• Gingelly oil - 2 tsp.
• Hing

To temper:

• Ghee - 1 tsp.
• Gingelly oil
• Mustard seeds - 1/4 tsp.
• Curry leaves - a sprig

METHOD:

For the urundais (balls):

• Soak toor dhal and red chillies in water for 1 hour. Drain the water completely and grind to a coarse paste with salt. Add rice flour, curry leaves, mix well and shape into small balls. Keep aside.

For the kuzhambu:

• Soak tamarind in 3 cups of water and extract juice from it. 
• In a kadai, pour in the tamarind extract, salt, turmeric powder and hing. When it boils, add sambhar powder. Allow it to boil till the raw smell is diffused. 
• When it starts boiling, 'simmer the stove' and add the balls (koftas) one by one gently. 
• Now, cook in 'medium flame' until the balls float on top ( approx. 6-7 minutes). By this time, the tamarind water will also thicken.
• Transfer to a serving dish and temper with mustard seeds and curry leaves.
• Serve hot with rice.

NOTE: Do not put all the balls at the same time. Put only 3 to 4 balls at a time. When it floats on top, repeat the procedure till all the balls are done.

VARIATIONS:
1. Scraped coconut can be added to the ground paste.
2. Onions slightly sauteed can be added to the ground mixture.

PALAKKOTTAI (JACKFRUIT SEED) KUZHAMBU

INGREDIENTS:

Jackfruit seeds - 10
Tamarind - a lemon sized ball
Sambhar powder  - 1 tsp.
Turmeric powder - a pinch
Asafoetida(hing)
Mustard seeds - 1/2 tsp.
Cumin seeds - 1/4 tsp.
Urad dhal - 1/2 tsp.
Methi seeds - 1/2 tsp.
Oil - 3 tablespoons
Salt - as per taste
Curry leaves - few

METHOD:

Soak tamarind in water and extract pulp. Keep aside.

Crush the jackfruit seeds slightly using a stone crusher, de-skin and pressure cook alongwith water for two whistles. Drain the water.  Keep aside.

In a heavy bottomed pan, heat oil and add mustard seeds. When it splutters, add urad dhal.  When  it turns golden brown, add methi seeds, cumin seeds, hing, turmeric powder, and curry leaves .  Now add the cooked jackfruit seeds, sambhar powder and slightly saute it being careful not to burn it. Immediately pour in the tamarind extract alongwith salt. Allow it to boil till thick.

Palakkottai kozhambu is ready to serve with rice and goes well poricha appalam.

NOTE:  The seeds can be de-skinned easily after crushing the seeds. 

KARUVEPPILAI (CURRY LEAVES)KUZHAMBU - TWO VERSIONS

This is very good for digestion. This recipe is a "pathiya samayal" given to ladies after child birth. This kozhambu can be mixed with rice and best with curd rice also. I have given here two methods of preparing this kozhambu.

The best combination for this is Daangar pachadi and sutta appalam.

INGREDIENTS:

Tamarind - a lemon sized ball
Pepper - 3/4 tsp.
Dry red chillies - 1 or 2
Urad dhal - 2 tsp.
Toor dhal - 1 tsp.
Curry leaves - 1 cup (tightly packed)
Mustard seeds - 1/2 tsp.
Gingelly oil - 3 tablespoons
Hing - a pinch
Salt - as per taste

VERSION 1:

METHOD:

Soak tamarind in lukewarm water and extract thick pulp.

In a heavy-bottomed pan, heat a spoon of oil and fry pepper, chillies, hing, urad dhal and toor dhal till golden brown. Now add, curry leaves and saute well till it changes its colour. When cool grind everything in a mixie to a paste.

In the same pan, heat the remaining oil, add mustard seeds. When it splutters, pour in the tamarind extract and allow it to boil for five minutes. Now add the ground paste and let it boil till it thickens.

VERSION 2:

INGREDIENTS:

Tamarind - a lemon sized ball
Pepper - 1 tsp.
Cumin seeds - 1/2 tsp.
Dry red chillies - 1 or 2
Curry leaves - 1 cup (tightly packed)
Mustard seeds - 1/2 tsp.
Gingelly oil - 3 tablespoons
Hing - a pinch
Salt - as per taste

METHOD:

Heat a spoon of oil in a pan and fry pepper and chillies. When pepper splutters, add cumin seeds and saute for 5 seconds. When cool, grind this in a mixie, alongwith curry leaves, hing , tamarind and salt. Add a cup of water and grind again to a fine paste.

Heat the remaining oil, temper with mustard seeds and add the ground paste. Pour one more cup of water and mix well. Allow it to boil in a medium heat, till it reduces to half and thick.

MALAI SUNDAKKAI VENDAYA KUZHAMBU

Sundakkai(Bhankatiya, in Hindi) is known for its healing properties. It is slightly bitter in taste and helps in proper digestion. It destroys intestinal worms and bacteria. Malai sundakkais are less bitter than naatu sundakkais.

NOTE: Turkey berries (Sundakkai) should be cleaned and de-seeded before cooking. This kozhambu is made with raw sundakkais and not with the dried sundakkai vathal. A separate post on cleaning sundakkais will follow.

This kozhambu is mixed with rice alongwith gingelly oil and packed for travel. THIS KOZHAMBU WILL NOT TASTE BITTER,***AS WE SAUTE BEFORE & ARE ADDING THE BERRIES ONLY WHEN HALF DONE.

INGREDIENTS:

Raw turkey berry (sundakkai) - 1/2 cup
Tamarind - a lemon sized ball
Sambhar powder - 1 tsp.
Fenugreek seeds powder - 1/2 tsp.
Toor dhal - 1/2 tsp.
Turmeric powder - a pinch
Asafoetida(hing)
Mustard seeds - 1/2 tsp.
Oil - 2 tablespoons
Salt - as per taste
Curry leaves - few

METHOD:

Dry roast a handful of fenugreek seeds and powder it. (This can be preserved & used while making vendaya kozhambu). We need only half a spoon of this for this kozhambu.

Soak tamarind in water and extract pulp. Keep aside.

Heat a spoon of oil in a pan, saute the raw sundakkai with little salt and keep it aside.***

In a heavy bottomed pan, heat oil and add mustard seeds. When it splutters, hing, turmeric powder, toor dhal, and curry leaves . Now add the sambhar powder, vendaya powder and slightly saute it being careful not to burn it. Immediately pour in tamarind extract alongwith salt. Allow it to boil. When the raw smell of the tamarind is diffused,*** add the sauteed sundakkais and again boil it till thick.

Malai sundakkai vendaya kozhambu is ready to serve with rice and goes well with roasted papad or appalam.

DAL MAKHNI / DHAL MAKHANI

INGREDIENTS:

Sabut urad dal (Whole black gram) - 3/4 cup
Rajma - 1/2 cup
Onion - 2 (medium - sized)
Grated ginger - 1 tsp.
Grated garlic - 1/2 tsp.
Green chillies - 2 ( finely chopped)
Tomatoes - 2 large
Salt - as per taste
Butter - 3 tablespoons
Cumin seeds - 1 tsp.
Garam masala - 1 tsp.
Red chilli powder - 1 teaspoon
Fresh cream - 1/4 cup
Chopped coriander leaves - 2 tablespoons
Ginger juliennes - few

NOTE: Dry ginger powder (sukku powder, soonth) - 1/4 teaspoon can be substituted for fresh ginger. If adding soonth (sukku powder) add it when you add garam masala. However, fresh ginger gives a better aroma than sukku powder.

METHOD:

Soak sabut urad dhal and rajma together overnight. Wash well and pressure cook for four to five whistles and simmer for 10 minutes. The dhals should be completely cooked and soft. When the pressure has reduced take out, and slightly mash the dhals with the back of a ladle.

Puree the tomatoes. Chop the onions finely.

Whisk fresh cream. Keep aside.

Heat butter in a heavy-bottomed pan and add cumin seeds. When they sizzle add green chillies, grated ginger and garlic. Add chopped onions and tomato puree and saute on medium heat till the oil begins to separate from the masala. Now add red chilli powder. Saute for a minute. Add the dhal mixture, salt and garam masala. Mix well. Simmer for ten minutes or till the required consistency is reached. Add fresh cream(reserve a little for topping) and mix well. Garnish with coriander leaves, ginger juliennes and top with the remaining cream. Serve hot. Goes well with parathas, rotis, naan, kulchas and rice.

MINI IDLI SAMBAR (RESTAURANT STYLE) / HOTEL SAMBAR

An easy to make, healthy breakfast with mini idlies dunked in hotel sambar. Mini idli and hotel sambar? Its just a different way of presenting things. A small variation alongwith the usual things gives the unique taste like hotel sambar. Read further on making hotel sambar. It took more time for me to type this recipe than to make this. Haha..

FOR THE MINI IDLIES:

Pour idli batter (click here for the idli batter) into the mini idli mould using a spoon and steam cook for 8 minutes. Take out from the mould and keep aside.
SAMBAR RESTAURANT STYLE (HOTEL SAMBAR):

INGREDIENTS:
Toor dhal - 1/2 cup
Tamarind - half the lemon-sized ball
Pearl onions - 1/2 cup
Tomato - 2
Salt - as per taste
Turmeric powder - 1/2 tsp.
Sambar powder - 1 tablespoon
Mustard seeds - 1/4 tsp.
Hing
Oil
Curry leaves - few
Coriander leaves - few

To fry in oil and grind to a paste:
Coriander seeds - 2 tablespoons
Methi seeds - 1/4 tsp.
Chenna dal( to be fried) or Pottukadalai( need not be fried) - 1 tsp.
Poppy seeds - 1/4 tsp.
Dry red chillies / green chillies - 2
Pearl onions - 6(raw) (Grinding the pearl onions raw alongwith the given ingredients gives the hotel flavour).
Scraped coconut - 2 tablespoons

METHOD:

Pressure toor dhal with turmeric powder, mash well and keep aside.
Soak tamarind in lukewarm water and extract juice.
In a kadai, heat a spoon of oil and fry the items given in "To fry in oil and grind to a paste" (except pearl onions and scraped coconut) until golden brown. Add scraped coconut and raw pearl onions to it and grind to a thick paste using little water.

In the same kadai, heat oil, add mustard seeds, when they splutter, add curry leaves and pearl onions alongwith a pinch of salt and hing. Saute till translucent. Now add the chopped tomatoes, sambar powder, required amount of salt, and tamarind extract. Allow it to boil. Now, add the mashed toor dhal and ground paste. Let it boil unil the raw smell is diffused and semi - thick. Transfer it to a bowl. Hotel sambar is ready at home.

HOW TO SERVE MINI IDLI SAMBHR (RESTAURANT STYLE):
INGREDIENTS:

Mini idlis - 10
Hotel Sambar - 1 cup
Carrot grated - 1 tablespoon
Coriander leaves finely chopped - 1 tablespoon

FOR TEMPERING :
Mustard seeds - 1/4 tsp.
Ghee - 1 tsp.

METHOD:

Arrange mini idlies in an oval plate, pour hot hotel restaurant style sambar over the idlies. The sambar should neither be too thick nor too watery. Add the tempering. Garnish with grated carrots and coriander leaves. Add little melted ghee on top. Serve hot.

Variation: Finely chopped onions for topping.

SIMPLE DHAL

INGREDIENTS:

Toor dal - 1/2 cup
Turmeric powder - a pinch
Tomatoes - 2
Dhania powder - 1 tsp.
Sambhar powder - 1/2 tsp.
Green chillies - 2
Grated ginger - 1 tsp.
Curry leaves - few
Coriander leaves - few
Hing - a pinch
Cumin seeds - 1/2 tsp.
Lime - 1
Oil - 1 tablespoon
Onion - 1 (optional)
Salt - as per taste

METHOD:

Pressure cook toor dal with turmeric powder and hing.

In a pan, heat oil, temper with jeera, chopped green chillies,ginger and curry leaves (if adding onions add in this stage). Add chopped tomatoes and sambhar powder. Saute till the raw smell is diffused. Add pressure cooked dhal alongwith salt and coriander powder. Mash well and allow it to boil. Turn off the stove, transfer it to a bowl and squeeze a lime. Mix well. Garnish with coriander leaves. Serve hot with phulka. Can also be had with rice.

POOSHANIKAI PULIKKOOTU

This is another tasty kootu made on Iyengar marriages and festivals.

INGREDIENTS:

Ash gourd (Pooshanikkai) - 1/2 kg.
Peas - 2 tablespoon
Kozhambu vadaam - 8
Toor dhal - 1/4 cup
Turmeric powder - 1/4 tsp.
Tamarind - lemon size
Salt - as per taste
Hing - a pinch
Oil - 1/2 ladle

To fry in oil and powder:

Gram dhal - 1 tsp.
Coriander seeds - 3 tsp.
Dry red chilli - 3
Scraped coconut - 1/4 cup

To season:

Mustard seeds - 1/4 tsp.
Urad dhal - 1/2 tsp.
Coriander leaves - few
Curry leaves - few

METHOD:

Soak peas overnight and pressure cook.

Pressure cook toor dhal with turmeric powder , mash and keep aside.

Soak tamarind in water and squeeze out the pulp.

Wash and chop ash gourd into small pieces.

Heat oil in a kadai. Fry & powder coarsely the items given in "To fry in oil and powder". Keep aside.

In the same kadai, heat a tablespoon of oil and fry the kozhambu vadaam till golden brown. Keep aside.

Cook ash gourd in water with salt, hing and turmeric powder. When half done, add the fried kozhambu vadaam, peas, & tamarind water. When cooked, add the mashed dhal. Let it boil till thick. Finally add the coarsely ground powder and give it a boil. Season with the items "To season".

This tastes great when mixed with rice + little ghee. Can also be had as a side dish for southindian meals.