White pumpkin buttermilk Kootu

Ingredients:

1.Thick Churned curd/Buttermilk     

2.White pumpkin- 1 slice

3.Moong dhal-6 spoons

4.Shredded coconut( 30 g)

5.Jeera ( 1 spoon)

6.Rice and chana dhal(Soak 1 spoon each in water for 20 min)

7.Green chillies(2-3)

8.Turmeric(1/2 spoon)

9.Coconut oil( 2 spoons)

10.Curry leaves

11.Mustard 

12.Asafoetida powder

Method:

1.Pressure cook the 1" pumpkin pieces and moong dhal together .Chayote can also be used instead of pumpkin.

2.To Grind:Add little water and grind Coconut+green chillies+Jeera+soaked rice & channa dhal to form a fine paste.

3.Add the paste to the churned curd/buttermilk.

4.Add the pressure cooked dhal+veg, salt,asafoetida and turmeric powder and keep it in stove in low flame for just 3-5 min.Turn off the stove.

5.DO NOT ALLOW IT TO BOIL FOR LONG as it will lose its consistency and turn like water.

6.Seasoning: Coconut oil+mustard+lots of curry leaves

Race Kozhambu

Ingredients:

1.Tamarind: 100 g

2.Lady's Finger- 8(Cut into medium sized pieces)

3.Brinjal-3 (Cut into medium sized pieces)

4.Sambar powder- 1 spoon

5.Curry leaves

6.Gingely oil- 2 tablespoons

7.Oil- 3 spoons

8.Sliced green chillies- 1

9.Mustard- 1/2 spoon

10.Salt

11.Turmeric powder- 1/4 spoon

Things to fry and grind to a fine powder without adding water:

                           

1.Chana dhal,Thoor dhal,urad dhal,moong dhal-1 spoon each

2.Red chillies-2

3.Piece of hing

4.Dhania seeds- 2 spoons

5.Curry leaves

6.Rice- 1 spoon

7.Fenugreek seeds-1/4 spoon

8.Black pepper-1/4 spoon

Method:

1. In a pan,roast the rice without oil and then the fenugreek seeds.

2.Next add oil and fry the dhal's till they just turn golden brown.

3.Now roast the redchillies, hing,curry leaves,black pepper & dhania seeds.

4.Grind all the above roasted ingredients to a fine powder without adding water.

5.Heat little gingely oil,add the chopped lady's finger,brinjal &Green chillies and saute well for 3 minutes.

6.Add oil in a hollow vessel,put mustard and wait for it to splutter.

7.Soak Tamarind in hot water and drain the water in the vessel.

8.Add salt,turmeric powder,sambar powder,sauted vegetables & a spring of curry leaves.

9.Allow the tamarind water to simmer till the raw flavour subsides. Then add the ground powder + 1 cup water.

10.Cook in low flame for around 10 minutes till it thickens.Serve hot with rice. 

Broccoli Sambar

Ingredients:

1.Broccoli- 100 g

2.Chopped Onion-1/2(Thin long pieces)

3.Red chillies( 1)
4.Sambar powder- 2-3 spoons

5.Thoor dhal ( 1 cup)

6.Tamarind-(100 g)

7.Turmeric( 1 pinch)

8.Fenugreek seeds-1/4 spoon

9.Mustard

10.Curry leaves
11.Salt 
12.Asafoetida

Method:

1.Pressure cook the thoor dhal for 3 whistles.Wash and cut the broccoli into small pieces and keep aside

2.Soak the tamarind beforehand in hot water.

3.Heat kadai,add 1 spoon of oil.Then add the fenugreek seeds,red chillies,onions and saute for 3-4 min

4.Then add the broccoli pieces,salt,sambar powder and turmeric and cook well till the broccoli is light brown in color.

5.After 5 minutes add the tamarind water and boil for 10 -12 min till the raw tamarind smell vanishes.

6.Now add the cooked thoor dhal & asafoetida ,keep in medium flame for another 5 minutes till the sambar thickens

7.Seasoning:Oil+Mustard+Curry leaves
8.Garnish with fresh cilantro.

Brinjal kutta kozhambu

This is named "Kutta" Kozhambu because the gravy has to boil well & thicken and finally should be only 1/4th of its original watery consistency.

Ingredients:

1.Brinjal-3-4

2.Chopped onion- (small-1)
3.Chana dhal- 1 spoon
4.Fenugreek seeds- 1/2 spoon
5.Red chillies -2 
6.Sambar powder- 2 spoons

7.Tamarind(100 g)

8.Turmeric powder-1/4 spoon
9.Dhania powder
10.Salt

11.Gingely Oil( 2 tablespoons)

12.Curry Leaves

13.Asafoetida

Method: 
1.Chop the brinjal into small pieces and keep aside.

2.Heat 2 tablespoons gingely oil in the Kadai. 

3.Add mustard.Wait for it to splutter and then add chana dhal,fenugreek seeds,red chillies sambar powder,turmeric powder & curry leaves.
4.Toss in the chopped onions and saute.Once it turns slightly brown add the chopped brinjal pieces
5.Nicely mix and saute till the sambar powder is well coated over the brinjal.

6.Soak the tamarind for 15 Min in hot water and add the drained water to the kadai.(Make sure its not very watery)

7.Add salt,asafoetida & dhania powder(If you dont have dhania powder,just grind 2-3 spoons of dhania seeds and add)

8.Keep the Stove in medium flame for 10-15 min till the raw tamarind smell vanishes and consistency thickens.Finally add a pinch of jaggery.

9.Serve with rice/dosa/pongal.

Coconut masala Kozhambu(Coconut+spices in tamarind sauce)

Ingredients:

1.Small Onions-6-8 whole ones

2.Chopped tomato (1)

3.Tamarind(100 g)

4.Turmeric powder

5.Salt

6.Gingelly Oil( 2 tablespoons)

7.Curry Leaves

8.Asafoetida

To fry and grind into powder:
Fry the below items in little oil till it turns brown,make a powder and keep.

1.Shredded Coconut-2 heaped spoons

2.Dhania seeds- 2 spoons

3.Chana dhal- 2 spoons

4.Urad dhal- 2 spoons

5.Red chillies- 3

Method: 

1.Heat 2 spoons gingelly Oil in the Kadai. 

2.Add mustard.Wait for it to splutter and then saute the small onions and tomato

3.Soak the tamarind for 15 Min in hot water and add the drained water to the kadai.(Make sure its not very watery)

4.Add salt,turmeric,asafoetida & curry leaves

5.After the raw smell of tamarind vanishes,add the ground spices powder and mix

6.Keep the Stove in medium flame till the kozhambu thickens to get a nice consistency & oil separates and floats on top.

7.Serve with rice/idly/dosa.Tastes really awesome!!

Paruppu Urundai Kozhambu(Lentil dumpling soaked in tamarind sauce)

Ingredients:

1. Thoor Dhal ( 1 cup)
2. Tamarind (100 g)
3. Red chillies(5)
4. Chopped green chillies (1)
5. Sambar powder( 2 spoons) 
6. Rice Flour( 1 spoon)
7. Refined oil( 2 spoons)
8. Salt
9. Fenugreek seeds(1/4 spoon)
10. Asafoetida
11. Curry leaves

Method:

1.Soak the Thoor dhal in water for 2 hrs.

2.Drain water,add red chillies,salt,asafoetida & curry leaves and grind coarsely in mixie(Dont add water)

3.Heat little oil,add mustard seeds and chopped green chillies.

4.Add the ground dhal paste and saute it for 5 min.

5.Once it cools,add 1 spoon rice flour and make 8-9 small lemon sized balls

6.Heat little oil in a vessel,add mustard,fenugreek seeds &curry leaves and then the drained tamarind water.

7.Add the needed salt,turmeric powder,Sambar powder and allow it to boil for 5 minutes.

8.Slowly add 4-5 dhal balls one by one and wait till the raw smell vanishes and the gravy thickens.Dont keep mixing as the balls will disintegrate.

9.Finally add the remaining balls and cook for sometime.As they cook in the tamarind gravy,they become soft and size increases.

10.Remove from stove and serve hot.

P.S:You can add finely chopped onions/grated coconut to the ground dhal and make balls for added taste

The balls can also be steamed  in Idly plate before adding it to the tamarind water.(If you have lots of time you can try this as well!!:)) I can tell you the time taken for this recipe is worth for its taste!

                                    

Pepper Kozhambu

Ingredients:

1.Gingely oil- 2 Table spoons

2.Thoor Dhal - 1.5 tablespoons

3.Urad Dhal- 1 spoon

4.Red chillies- 2

5.Whole black pepper - 1/2 spoon

6.Tamarind -( 50 g)

7.Curry leaves - 100 g

8.Salt

9.Turmeric

10.Mustard

Method:

1. Heat little gingely oil in a vessel and fry the thoor dhal,urad dhal &red chillies.Switch off stove and add the pepper seeds,curry leaves & tamarind ball.

2.Once it cools,grind the above adding little water & salt to form a smooth paste.

3.In the same vessel add 2 tablespoons of gingely oil,add mustard and wait for it to splutter.(if needed you can add small garlic pieces as well)

4.Add 1 glass of water to the paste and pour it in the vessel.

5.Add turmeric and wait for the colour to change to dark brown.

6.Then keep in low flame till it solidifies a bit.

7.Serve with rice.This is very effective for colds and body aches.

                                        

Irupuli Kozhambu (Sweet & Tangy Flavour)

Ingredients:

1.Tamarind-(100 g)

2.Thick Buttermilk -(250 ml)

3.Salt

4.Turmeric-1/4 spoon

5.Asafoetida

6.Curry leaves

7.Powdered Jaggery-(1 spoon)
8.Sambar powder -(2 spoons)
9.Drumstick - 6-7 pieces

To Fry,Grind and powder:

1.Urad Dhal-( 3 spoons)

2.Chana Dhal -( 2 spoons)

3.Red Chillies-2

4.Green chilly -1

5.Fenugreek seeds-( 1 spoon)

6.Shredded coconut-(1/2 cup)

Method:

1.Add 1 spoon oil and fry the above items till the dhal turns light brown.Then grind it into a fine powder in mixie along with shredded coconut.

2.Soak the tamarind in hot water and drain the water.
3.Put the drumstick pieces and cook till it turns soft

4.Then add 2 spoons of Sambar powder,asafoetida,salt &turmeric to the tamarind water &  boil for 10 minutes,till the raw tamarind smell fades away.

5.Keep in low flame & add the powder from the mixie.Mix well.
6.Add the powdered jaggery and boil till we you a thick consistency
7.Finally add the thick buttermilk,just cook for a few minutes and switch off stove.
8.Seasoning:Coconut oil+Mustard+curry leaves

Tip:
To make the dish thick:
Mix just 1 spoon of rice flour in 3 spoons of water, form a paste and add.(This tip can be used for Sambar/Vathakozhambu.Make sure you don't mix too much of flour as it might spoil the original taste.

Seppankazhangu Tamarind Kozhambu

                                                   
 Ingredients:

1.Seppankazhangu(Also known as Taro root/Colocasia)- 100 g

2.Shredded coconut( 1 cup)

3.Red chillies( 8)

4.Cumin/Dhania seeds(2 spoons)

5.Thoor dhal ( 1 spoon)

6.Tamarind-(100 g)

7.Turmeric( 1 pinch)

8.Coconut oil( 2 spoons)

9.Mustard

10.Curry leaves
11.Salt 
12.Asafoetida

Method:

1.Pressure cook the seppankazhangu for 1 whistle.Peel & cut it into small pieces and keep aside.

2.Heat kadai,add 1 spoon of coconut oil.Then add the shredded coconut,thoor dhal,red chillies,cumin seeds and fry for 3-4 min.

3.To grind: Grind the above ingredients, adding little water to form a fine paste.

4.Soak the tamarind beforehand and drain the water and heat it for 5-10 min till the raw tamarind smell vanishes.

5.Add salt,turmeric & the seppankazhangu/taro root pieces.

6.Then add the ground paste and mix well.

7.Allow it to heat in medium flame for 10 minutes till the kozhambu thickens to get a good consistency.

8.Seasoning:Coconut oil+Mustard+Curry leaves+ Asafoetida
9.Add a little fresh ground pepper if you want extra pep:)

10.Serve hot with rice and pappad.

Tomato Morkozhambu

Ingredients:

1.Thick Churned curd/Buttermilk     

2.Shredded coconut( 100 g)

3.Green chillies(2)

4.Dhania/Coriander seeds( 1 spoon)

5.Jeera ( 1 spoon)

6.Rice and chana dhal(Soak 1 spoon each in water for 20 min)

7.Tomato (1-cut into pieces)

8.Turmeric(1/2 spoon)

9.Coconut oil( 2 spoons)

10.Curry leaves

11.Mustard 

12.Asafoetida powder

Method:

1.To Grind:Add little water and grind Coconut+Dhania+Green chillies+Jeeragam+Soaked rice/channa dhal to form a fine paste.

2.Add the paste to the churned curd/buttermilk.

3.Add salt,asafoetida and turmeric powder and keep it in stove in low flame for just 3-5 min.Turn off the stove.

4.DO NOT ALLOW IT TO BOIL FOR LONG as it will lose its consistency and turn like water.

5.Saute the tomato pieces till it loses out its raw fresh smell and add it to the Morkozhambu.You can also put Ladys finger,Capsicum & White pumpkin

5.Seasoning: Coconut oil+mustard+curry leaves

                           

Chettinad Kaara Kozhambu

                                        

Ingredients:

1.Garlic (2 whole ones)

2.Small Onions( 100 g)
3.Big onion (1)
4.Tomato (1)
5.Tamarind(100 g)
6.Turmeric powder
7.Chilli powder- 2 spoons
8.Dhania powder-1 spoon
9.Jeera pepper powder-1 spoon
10.Gingelly Oil( 2 tablespoons)
11.Salt (as per taste)


Method: 
1.Heat Gingelly Oil in the Kadai. 
2.Add chopped garlic and the whole small onions
3.Then add the chopped big onions and tomato and saute till onion turns golden brown.
4.Add Chilli powder,turmeric powder,salt and jeera pepper powder.
5.Soak the tamarind for 10 Min in hot water and add the drained water to the kadai.
6.Keep the Stove in medium flame till the kozhambu thickens ,oil separates and floats on top.
7.Sprinkle dome fresh ground black pepper powder at the end to add a nice aroma.
8.Seasoning:Mustard seeds+curry leaves.
9.Serve Hot with rice.