INSTANT PORICHA KULAMBU

INGREDIENTS:


FOR KULAMBU POWDER;

 Red chili                           12 noos

Black pepper                      1 cup

Cumin seed                        1 1/2 cup

Moong dhal                        3/4 cup

coconut scrpings                2 cup

Ghee                                    1 tea spoon


PROCEDURE:

Heat the ghee and put the Blackpepper and when it stars roasting add all other spices  and roast.uniformly.When it becomes cold dry grind in a mixer to the powder form.Store this in an air tight container.and deep freeze .

FOR MAKING PORICHA KULAMBU:

Roast 1/2 cup of green gram dhaland cook any one of  Ribbed gourdor Brinjal or Drumstick.When it is cooked add salt and instant powder. Allow it to simmer for 5 minutes.Remove the gravy and season with mustard and cumin seed.Serve with rice

Vattal Kozhambu or Vendiya kozhambu - contribution by Rama Soundararajan

Ingredients:

1. Tamarmind - ball size
2. Onions - 1 big cut into long pieces 
3. Oil - 2 spoons
4. Mustard - 2 spoons
5. Fenugreek / Vendiyam - 1 spoon
6. Red chilly - 3 - 5 pieces
7. Channa dhal - 1 spoon
8. Toor dhal - 2 spoons
9. Sambar powder
10. Rice flour - Mix with water and no lumps (this can be used to make the sambar thicker if it is too thin)
11. Jaggery - 1 small block
12. Asafoetida - 1/4 spoon

Procedure

USE LOW HEAT As ingredients will become black

1. Soak tamarind in water and create 3 - 4 cups of water from the tamarind
2. Heat oil and add asaefoetida, Mustard and red chillies in this order
3. Next add Vendiyam / fenurgreek and red chilly 
4. Once this is heated, add channa dhal and toor dhal till it becomes golden brown
5. Add your onions and fry till golden 
6. Add sambar powder and then the tamarind water. Let it boil nicely and add the rice flour mixture.
7. Add the piece of jaggery

Arachi vitta kozhambu - contribution by Rama Soundararajan

Ingredients

1. Tamarind - a small ball size
2. Green chilly - 2 pieces
3. Vegetables like carrot or potato (If onion, fry it separately)
4. boiled Toor dhal with turmeric powder - 0.5 cups
5. Rice flour - 3 tea spoons

For grinding

1. Coriander seeds - 3 spoons
2. Channa dhal - 2 spoons
3. Red chilly - 5 pieces
4. Coconut scrapings - 3 spoons

Seasoning: 

1. Perungayam (asafoetida) - 1/4 spoon
2. Mustard - 1 spoon
3. Curry leaf - 10 leaves
4. Bit of oil

For sambar

1. Take tamarind water, add salt and long slit green chilllies 
2. Let it boil. After it boils add the vegetable and let it boil to cook well
3. Add the boiled toor dhal along with the water and let it simmer
4. For seasoning heat the oil and add asafoetida, mustard and curry leaves till the mustard splutters. Add this to the sambar

For grinding powder

Fry coriander seeds (dhania), Channa dhal and red chilly nicely until dhal becomes golden brown. Add coconut scrapings and mix well. Grind well. Add this to sambar after the seasoning and let it boil with sambar for a few minutes