More Kozhambu

மோர் கொழம்பு

Ingredients

1. Butter Milk or Sour Yogurt - 3 cups
2. Coconut scrapings - 2 tablespoons
3. Rice - 3 tablespoons
4. Toor Dhal - 1 tablespoon
5. Coriander seeds - 2 teaspoons
6. Cumin seeds - 2 teaspoons
7. Ginger - 1/2 inch bit
8. Green chillies (or Thai chillies) - 7 numbers
9. Coriander leaves chopped - 3 teaspoons
10. White pumpkin புஷநிகை or Chayote Squash Peeled and cut into 2 inch cubes - 2 cups
11. Curry leaves - 7 nos
12. Oil - 1 tablespoon
13. Mustard seeds - 2 teaspoons
14. Urad dhal - 2 teaspoon
15. Red chilli - 2 nos
16. Asafoetida - 3/4 teaspooon
17. Turmeric powder - 3/4 teaspoon
18. Salt - to taste
19. Chopped onion  1 tablespoon
20. Asafoetida - a pinch

Procedure

• Grind ginger, rice, coriander seeds, green chillies, coconut scrapings, chopped onions and toor dhal to a paste
• Mix well and add this to the yogurt with turmeric powder, asafoetida and salt.
• Keep this on the stove and allow this mixture to raise up and immediately remove from fire
• Steam the cut vegetables separately and add this to the gravy.
• Season mustard, urad dhal, red chilly and curry leaves with a little oil
• Add the seasoning to the more kozhambu
• Garnish with coriander leaves
• If using okra, sautee the okra with oil and little salt till it cooks well and add to the gravy in the place of the pumpkin
• You can also add 10 masala vadais instead of vegetables to the gravy

Keerai charu

கீரை சாறு

Ingredients:

• Fresh Greens(Spinach)-1 bundle
• Fenugreek-1/2 teaspoon
• Chopped onion-1 cup
• Asafoeditta-1/2 teaspoon
• Red chilli (broken)-15 nos
• Turmeric powder-1/2 teaspoon
• Tamarind-1 lime size ball
• Uraddhall--2teaspoon
• Oil-for seasoning
• Mustard-1 teaspoon
• Jaggery-1/2 teaspoon

Procedure:

1. Wash and cut the greens to fine pieces and keep aside.
2. Heat one table spoon of oil and add broken chilli ,fenugreek and asafoeditta.
3. When roasted add the chopped onion and saute for 5 minutes.
4. When onion is glossy add the washed greens and salt.
5. Take the extract from the tamarind for about 3 to 4 cups.
6. Add to the sauted onion mixture
7. Allow it to boil by adding very little  jaggery till the greens are cooked thoroughly.
8. Remove from the stove
9. Season with mustard and urad dhall by heating oil in a pan
10. Add this to the gravy 

Application:
This will go well with rice and puri

Avial (Vegetable mix coconut curry)

Ingredients:

1. Carrot - 1 big
2. Drumstick - 1
3. White pumpkin (white pushanikai) - 1/4 kg
4. Beans - 15 nos
5. Snow peas or Avarakkai - 15 nos
6. Small brinjal - 4 or 5 nos
7. Mango - 1/2 nos
8. Coconut scraping - 1 cup
9. Green thai chilly - 7 nos
10. Jeera - 1 heap teaspoon
11. Cut onion - 1 teaspoon
12. Sour curd (yogurt) - 1/2 cup
13. Coconut oil - 2 tablespoons
14. For seasoning Mustard - 1 teaspoon, urad dhal - 1 teaspoon, curry leaves - 15 leaves
15. Potato or sweet potato - 1 nos (optional)
16. Yam - 1/4 kg
17. Cluster beans (Kothavarangai) or string beans (Karamani) - 15 nos (optional)
18. Raw Banana - 1 nos
19. Salt to taste

Note: You can use whatever is available from the list above for your avial. Good to have at least 4 to 6 vegetables from the list above.

Procedure:

•  Wash and cut all the vegetables to 2.5 to 3 inches in length
• Boil 3 cups of water in a vessel and add drumstick, beans, carrot, yam, potato,snowpeas/avarakkai with half teaspoon of turmeric powder and salt
• Cover the vessel to boil the vegetables
• When it is half cooked, add mango, raw banana, white pumpkin as these vegetables boil cookly
• Stir and cook using low flame
• Meanwhile grind coconut, green chilly, jeera and onion coarsely
• When all the vegetables are cooked uniformly, add the ground mixture to the vegetables
• Add curd, coconut oil and curry leaves
• Mix well and allow to simmer for 5 minutes
• Season the avial with urad dhal and mustard seeds

CAUTION: Do not overcook the vegetables and do not over stir the mixture to avoid breakage

Molagai Pachidi

Ingredients:

1. Green chillies - 5 to 6 nos
2. Asofoetida - 1/4 teaspoon
3. Brinjal - 50 grams
4. Tamarind - small size ball
5. Jaggery - 1 teaspoon

Procedure:

• Make a paste of 5 - 6 green chillies
• Heat a pan and pour oil, mustard and asoefitida powder in it
• Add the green chilli paste to this mixture and heat it
• Add the cut cubes (1/2 inch-3/4 cubes) of brinjal in this mixture with some tamarind water and let it boil
• Add salt and jaggery to this boiling mixture

Andhra Pulusu

Ingredients:
 

1. Bottle gourd-  9" long
2. Brinjal small- 3 nos
3. Drumstick-1no
4. Tomato-1no
5. Sugar-1 teaspoon
6. Tamarind extract-3 cups
7. Salt- to taste
8. Turmeric Powder-1/2 teaspoon
9. Chillipowder-2 tea spoon
10. Cuminseed - 1/2 teaspoon
11. A pinch of asafoedita
12. Mustard - 1 teaspoon
13. Red chillies - 2 nos
14. Curry leaf - few

Procedure

• Cut the vegetable into 2 " length 
• Add the cut vegetables with tamarind extract.
• Add salt,chillipowder,turmeric and boil till the vegetables get cooked.Before removing from the stove add sugar
• Heat two tablespoon of cooking oil and season with 1/2 teaspoon cuminseed, a pinch of asafoedita,  1 teaspoon of mustard , 2 red chillyies and curryleaf

Brinjal with coconut milk Gravy.

Ingredients:

1.     Brinjal-small-10nos

2.     Coriander seeds-1 tablespoon

3.     Cumin seed-1teaspoon

4.     Chilli powder-1 1/2 teaspoon

5.     Salt -to taste

6.     Cutonion -5tablespoon

7.     Coconut milk-300ml

8.     Cooking oil-4 tablespoon

Procedure:

·         Grind all masala ingredients including onion.

·         Slit the Brinjal and stuff the ground masala.

·         Heat the cooking oil in a pan and add the stuffed Brinjal and cook in slow heat

·         When the brinjal is done add the coconut milk and curry leafs,

·         Allow it to simmer for 3-5 minutes.

·         Remove and serve with chappathi or with any cooked rice.

Kadanja keerai (Spinach gravy)

Ingredients:

• Garlic- 5 pods
• Asoefetida powder - a pinch
• Spinach - small bunch
• Sugar - a pinch
• Water - 1/2 cup
• Urad dhal, mustard seeds - for seasoning (vagar)
• Red chillies - 4 to 5 pieces

 Procedure:

• Boil half a cup of water and add Asoefitida powder, salt as needed and 5 pods of garlic to this water
• Add a pinch of sugar to this
• Let it boil well
• Cut spinach and add it to this boiling water
• Squeeze the spinach inside and cover the vessel
• Let it boil on medium heat (make sure the water does not dry up)
• Grind the spinach mixture

Variation:

Add narthanga pickle one piece and 1 tablespoon of chopped, sauteed onions to the boiling spinach mixture before adding spinach

• For vagar/thallipu - add urad dhal, mustard, asoefitida powder, 4-5 red chillies and the black vadam (optional) to a bit of oil
• Let the mustard splutter and add it to the ground spinach.

Onion sambar

                

Ingredients

1. Red chillies----10 Nos
2. Coriander seeds---3 Table spoon
3. Channa dhal---1 Tablelspoon,
4. Fenugreek seeds---1Teaspoon,
5. Wet coconut scrapings---3Tablespoon
6. Tamarind powder---3Teaspoon
7. Turmeric powder---1/2 Teaspoon
8. Salt---To taste,
9. Toor dhal---3/4 Cup
10. Peeled pearl onions---150 Gms,
11. Green chillies---3 Nos,
12. Mustard seeds---1 Teaspoon
13. Urad dhal---2 Teaspoon,
14. Cooking oil---3 Tablespoon
15. Curry leaves---1 2 Leaves,
16. Coriander leaves--- For dressing.

Procedure

• Cook dhal in a cooker with ½ teasp of asafetida and keep aside.
• Heat 2 tblsp of oil and sauté the onions with green chilies to golden colour and add to the dhal.
• Add  tamarind powder, turmeric powder, and salt
• Allow the onions to cook for 5 minutes.
• Heat a pan and roast all spices except urad dhal and mustard seeds to golden colour and grind them to a fine paste.
• Add this paste to the gravy and allow it to simmer for 10 minutes.
• Season with urad dhal and mustard seeds and coriander leaves, with 1table spoon of oil.
• Garnish with coriander leaves
• 1/2 Teasp of jaggery can be added to enhance the taste.
• In the place of onions vegetables like drumstick, brinjal, pumpkins and capsicums can be used.
• serve hot with rice.

Poricha kozhambu

                                 

Ingredients:

1.      Red chilli—2 nos,

2.      Black pepper-- 3Teasp

3.      Cumin seeds---2 Teasp

4.      Green gram dhal (paasip paruppu - kootu paruppu)---1/2 Cup

5.      Ghee---1 Teasp,

6.      Coconut scrappings---3 Tablesp,

7.      Small onions---5Nos

          Procedure

·         Except onions,coconut,and green gram dhal

·         Roast all ingredients with ghee to goldenbrown colour.

·         Then grind them to a fine paste with coconut,onions and keep itaside.

·         Now keep a pan on stove and roast green gram dhal mildly and cook                                   for 15Minutes.

·         Add cut Drumsticks or Ribbed gourd or Brinjals to the desired amount.

·         Add salt,turmeric powder,and ground masala.,and allow it to simmer for                                        20 Minutes

·         Remove from fire and season with 1 Teasp of mustard seeds ½ Teasp of                                         Cumin seeds and 10 numbers of Curry leaves.

·         Remove from fire and serve hot with Rice. 

Sodhi

Serving size - for 6 people

Ingredients:

1. Coconut Milk:    2 tins,
2. Beans:             15nos,
3. Carrot:              2 nos,
4. Cauliflower:        10 Florets,
5. Drumstick:         2 nos(if Available)
6. Potato:              2 nos
7. Cashew:        25 gms * to grind
8. Green chillies:     10Nos *  to grind 
9. Ginger:              25 gems * to grind
10. Lemon:              2-medium size 
11. Salt:                  to taste,
12. Oil:                    For Seasoning,
13. Urad Dhal           2 Teaspoon,

* ingredients to grind

Procedure:

• Heat 2 teaspoon oil & add cut onions. Fry to golden color & keep aside.
• Cut all other vegetables to 2inches long & boil with little water .
• When finished add cashew ,ginger,chili paste,fried onion,salt and coconutmilk.
• Don't allow the gravy to boil. It should be like Morekolambu
• Remove from fire
• Heat little oil and season with Mustard, Urad dhal & Curryleaves.
• After 5 minutes add Lime juice

Vathal Kuzhambu

Ingredients:

Tamarind - 1 tablespoon

Cut onions - 3 tablespoons

Curry leaves - 4 tablespoons

Sundakkai vathal - 1 tablespoon

Garlic - 20 pods

Fenugreek - 1 teaspoon

Gingelly oil - 5 table spoons

Procedure: 

• Mix tamarind with 3 cups of water
• Add salt to taste 
• Heat 3 Tblsp of oil and add garlic,sundakkai vathal,fenugreek ,and fry to golden color
• Now add this to tamarind extract, and add 2 Tblsp of  vathal kuzhambu powder
• Now grind cut onion and curry leaves  to a  fine paste.
• Add this to the gravy and allow the gravy to become thick
• When it is done  heat  2 table spoons of oil and season with mustard seed and urad dhal

Peerkangai Kootu (Ribbed Gourd)

Ingredients:

1. Ribbed gourd - 2 nos
2. Moong Dhal - 2 tablespoons
3. Green chilli - 2
4. Jeera - 1 teaspoon
5. Cococnut scraping - 2 tablespoons
6. Salt to taste
7. Turmeric powder -1/2 teaspoon
8. Onion - 1 inch piece
9. Urad dhal - 2 teaspoon
10. Mustard - 1 teaspoon
11. Oil - 1 tablespoon

Procedure:

• Pressure cook dhal & cut ribbed gourd with salt, turmeric powder
• Then grind the coconut, chilli, jeera and onion to paste (coarsely)
• Add this mixture to the cooked vegetable and add 1/2 cup of water and allow it to simmer for 3 to 4 minutes
• Season it and remove from fire 
• Garnish with curry leaves and serve hot

Chettinad Kozhambu

Cooking time - 30 minutes. Serving size - 4 servings

Ingredients:

1. Tamarind - 3 tablespoons
2. Red Chilli powder - 2 teaspoons
3. Dhania powder (Coriander seeds) - 1 teaspoon
4. Jeera powder - 1/2 teaspoon
5. Pepper powder - 1 teaspoon
6. Turmeric powder - 1/2 teaspoon
7. Oil - 2 tablespoon
8. Mustaard - 1 teaspoon
9. Urad dhal - 2 teaspoon
10. Curry leaves - few
11. Tomato - 2 small cut
12. Small brinjal - 4 cut into four
13. Salt to taste, onion - 1/2 cut to 1 inch pieces

Procedure:

• Sautee onion, brinjal, tomators till onion becomes transparent
• Then add all the powders and stir for 5 minutes
• Add salt, tamarind and 2 glasses of water and simmer for 10 minutes
• Season with oil, urad dhal, mustard and curry leaves and add to gravy
• Remove from fire

Parangikai (Yellow Pumpkin) Kootu

Cooking time is 15 minutes with 2 hours to soak the dhal (lentil). Serving size - 4 servings

Ingredients

1. Yellow Pumpkin - 1/2 kg
2. Channa dhal - 2 tablespoon (Soaked already for 2 hours)
3. Green chillies - 2 medium
4. Coconut scrapings - 2 tablespoon
5. Jeera - 1 teaspoon
6. Onion - 1 inch bit
7. Turmeric powder - 1/2 teaspoon
8. Salt - To taste
9. Jaggery - 1 teaspoon (optional)
10. Curry leaves - few pieces
11. Urad dhal - 2 Teaspoon
12. Mustard - 3/4 Teaspoon
13. Oil - 1 Tablespoon
14. Milk - 4 Tablespoon

Procedure:

• Wash pumpkin and channa dhal.Add salt, turmeric powder and keep it in the cooker for 5 minutes
• Grind Coconut, Jeera, Green chilli, Onion to a paste and add to the cooked vegetable
• Allow it to boil for 3 minutes
• Heat oil and season with mustard and urad dhal, curry leaves.
• After removing from the fire, you can add milk (optional)

Note: The above recipe can be used for Ashgourd (white pumpkin) kootu.

For dhoodi Kootu use moong dhal instead of channa dhal (same measurement)