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Yennai Kathrikai Kuzhambu

Yennai Kathrikai Kuzhambu

For those of you who don’t know what the “Yennai Kathrikai Kuzhambu” means … it is a spicy fried aubergine in a tangy onion-tomato gravy.

The Yennai Kathrikai Kuzhambu as the name suggests has the aubergines/ brinjals fried in oil before being added to the gravy. Many variations to the kuzhambu are there. This is a cheats method to the original version but with no compromise to the taste.

The masala powder to be roast and ground for the kuzhambu can be made ahead and stored in an airtight container. The same masala powder can be added for other dished also, to enhance their flavour.

The kuzhambu tastes absolutely divine with just plain steamed rice.

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Ingredients:

Onions                                                                                     –              1 no

Tomato                                                                                    –              1 no

Coconut (grated)                                                                       –              ¼ cup

Small Brinjals (whole slit in 4)                                                    –              4-5 nos

Tamarind puree                                                                         –              2 tbsps

Kuzhambu milaga powder/ sambar powder                                  –              1 ½-2 tbsps

Turmeric powder                                                                        –              ½ tsp

Saunf seeds                                                                              –              ½ tsp

Curry leaves                                                                              –              1-2 sprigs

Small onions(chopped)                                                               –              4-5 nos

Garlic(sliced)                                                                             –              4-5 nos

Thalikare vadagam                                                                     –              1 tbsp

Or

mustard seeds                                                                          –              ½ tsp

fenugreek seeds/ vendhayam                                                      –              ½ tsp

To roast and grind:

Red chilies                                                                               –              4-5 nos

Coriander seeds                                                                      –              2 tbsps

Cinnamon stick                                                                       –              1” piece

Saunf                                                                                     –              ½ tsp

Jeera                                                                                     –               1 tsp

Pepper                                                                                   –              ½ tsp

Channa Dhal                                                                           –              1 tbsp

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Method:

Grind together the big onion, tomato, coconut, tamarind puree, turmeric powder, chilli powder(kuzhambu milaga powder) and salt to a paste in a grinder and keep aside.

Dry roast red chillies, channa dhal, coriander seeds, pepper, fenugreek seeds, saunf, jeera and cinnamon together and grind to a powder. Keep aside.

In a medium pan, heat oil and fry the slit brinjals. Shallow fry them in oil till they change color. Drain on absorbent paper and keep aside.

In the same pan, add the talikare vadam or the mustard seeds and fenugreek seeds and wait for them to sputter.

When they do, add the ground onion –tomato masala paste. Sauté them on medium heat till oil starts to appear on the sides of the pan.

Add the already sautéed brinjals and check the consistency of the kuzhambu. (You may have to add half a cup of water)

Close and cook for a further 5 minutes.

Remove the lid, add a tablespoon of the roast and ground masala powder, mix it well into the kuzhambu and cover again.

Cook the kuzhambu on slow heat for 5 minutes and turn the heat off.

In another pan, heat a tablespoon of oil, sauté the chopped small onions, garlic and sprig of curry leaf.

Sauté the onions and garlic till they turn slightly brown.

Pour the entire mixture over the kuzhambu and mix it well.

Serve hot with steamed rice.

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Posted by on August 25, 2014 in Kuzhambus, Vegetarian Dishes

 

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Paruppu Urundai Kuzhambu

Paruppu Urundai Kuzhambu

This is the paruppu urundai kuzhambu or the lentil balls in a tomato gravy. They taste absolutely divine, especially when the same sambar and poricha kuzhambus get boring. It not very difficult, just that you need to soak the lentils before you make them. The lentil balls when cooked in the tomato gravy turns out soft and as they are cooked in the gravy itself are very tasty.

There are many ways to make the lentil balls. I have made mine with Bengal gram, but the same can be done with tuvar dhal too. The lentils can also be steamed before you add them in the tomato gravy. This should easy for someone making it the first time.

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Ingredient for the urundai:

Bengal gram                                                          –              ¾ cup

Onion (diced finely)                                           –              1 no

Red chillies                                                             –              3-4 nos

Jeera                                                                        –              1 tsp

Saunf                                                                        –              ½ tsp

Coconut (grated)                                                 –              2 tbsps

Salt to taste

Coriander leaves(chopped)                           –              4 -5 tbsps

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Method:

Soak the gram dhal for 2 hour min. in a mixer grinder, grind the jeera, saunf, coconut and red chillies to a coarse powder first. Drain the water and grind the dhal to a coarse mixture, not very coarse but very smooth either. Grind the dhal without adding any water. Mix the diced onions and coriander to this mixture and keep aside.

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Ingredients for the kuzhambu:

Onions (diced finely)                                         –              2 nos

Tomato                                                                    –              2 nos

Garlic                                                                        –              5-6 flakes

Tamarind pulp                                                      –              from 1 lemon size ball

Sambar powder                                                   –              2 tbsps

Turmeric powder                                               –              ½ tsp

Salt                                                                            –              to taste

Thaalikare vadam

(or mustard, fenugreek seeds,

jeera&curry leaves)                                           –              1 tbsp

To grind:

Coconut                                                                  –              ½ cup

Saunf                                                                        –              ½ tsp

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Method:

Heat oil in a deep kadai and add the thalikare vadam or the mustard seeds, fenugreek seeds, jeera and curry leaves. Add the onions and the garlic and fry till the onions are soft. Now, add the tomatoes and fry well. The tomatoes should get soft and mix well with the onions and tomatoes. Now, add the sambar powder, turmeric powder and fry for a minute. Add the tamarind pulp and enough water(1/2 cup) and mix well. Cover and let the gravy come to a boil. While the gravy is coming to a boil, grind the coconut with the saunf to a fine paste. When the gravy has boiled well for 5-6 mins, add the ground coconut and keep the heat on medium. When it comes to a slight boil again, make balls from the urundai mixture and add to the kuzhambu. Close and let them cook for another 5-10 mins on a medium heat. You will know the urundais are ready when they start to float on top.

Serve hot with rice and potato curry.

ENJOY!!!

NOTE:

If you are doing this for the first time and are scared to handle the lentil balls, make balls out of them and steam them for 5 mins before adding them into the gravy.

The lentil ball can be made with tuvar dhal also or a mix of both. They all taste the same.

Also if you do not like the smell of saunf like many people, you can leave them and grind the coconut with jeera instead.

 
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Posted by on June 18, 2014 in Kuzhambus

 

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