Mor Kuzhambu

Ingredients:

Thick and sour butter milk - 2 cups

White pumpkin - 1 cup sliced

Turmeric powder -1/2 tsp
Salt- to taste
Oil - 2 tsp
Mustard seeds - 1/2 tsp
Redchillies - 2
Curry leaves
Coriander leaves

Soak in water for 20 mins:
Toor dal - 2 tsp
Raw rice - 2 tsp

Grind:
Grated coconut - 2 tsp
Ginger - 1 small piece
Cumin seeds - 1/2 tsp
Green chillies - 4
Soaked dal and rice

Method:

1. Heat oil in a thick pan, splutter mustards and red chillies. Add curry leaves
2. Immediately add the ground paste and boil for 2 minutes in low flame to avoid any sticking to the bottom. Add turmeric powder and the veg. Add a little water if the paste gets too thick and bring it to a boil
3. Add the butter milk to the boiling paste. Add salt. Do not cook for long time
4. The curry should be semi-thick. Garnish with coriander leaves

Note:

Okra (Bhendi) can be fried and added instead of white pumpkin

Chow Chow Kootu

Ingredients:

Chow chow (Chayote) -1 diced
Moong dal - 1/4 cup
Channa dal - 1/4 cup
Turmeric powder -1/4 tsp
Salt - to taste
Chilly powder -1/4 tsp
Gr.chillies - 2
Ghee/Oil - 2 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Curry leaves
Asafoetida - a pinch
Coriander leaves

Method:

1. Pressure cook the dals along with some salt, turmeric and asafoetida
2. Cook the chowchow with some salt and water
3. Heat ghee, splutter the mustard seeds. Add cumin seeds, gr.chillies, curry leaves
4. Add the cooked dal and the cooked vegetable. Bring it to boil
5. Garnish with coriander leaves

Milagu Kuzhambu

Ingredients:

Black peppercorns(Milagu) - 2 tsp
Cumin seeds - 1 tsp
Toor dal - 1 tsp
Coriander seeds -2 tsp
Asafoetida  - 1 pinch
Curry leaves
Red chillies - 4
Tamarind paste - 1 tsp
Salt - to taste
Sesame oil - 1 tsp (Nallennai)
Ghee - 1 tsp
Turmeric powder - 1/4 tsp
Mustard seeds - 1/4 tsp
Urad dal - 1/2 tsp


Method:

1. Heat 1 tsp oil in a pan, add the peppercorns, toor dal, cumin seeds, coriander seeds, turmeric powder, curry leaves, red chillies and fry
2. Grind the roasted ingredients to a fine paste
3. Heat the ghee in a pan, add the mustard seeds, urad dal, and asafoetida 
4. Add the ground paste and salt and fry until the raw smell goes off
5. Add the tamarind paste. Add water
6. Let the gravy come to a boil , then simmer on medium heat for 5 min

Serve hot with white rice

Ennai Kathrikkai Kuzhambu/Stuffed Brinjal curry

Ingredients:

Small brinjals - 8
Oil - 6 tsp
Tamarind paste - 1 tsp
Mustard - 1/4 tsp
Fenugreek pdr(Vendaya podi) - a pinch
Onion - 1/2 chopped
Garlic - 2 cloves
Salt to taste

For masala:
Coriander seeds - 1 tsp
Cumin - 1 tsp
Urad dal - 1 tsp
Channa dal - 1 tsp
Pepper - 1 tsp
garam masala pdr - 1 tsp
Red chillies - 8
Coconut - 3 tsp

Method:

1. Roast cumin, coriander seeds, urad dal, channa dal, red chillies, pepper
2. Grind all the above ingredients with coconut, garam masala pdr and a little salt
3. Make criss-cross cuts into the brinjals from the base almost upto the stalks
4. Stuff the brinjals with the masala and keep the remaining masala aside
5. Fry the stuffed brinjals in 4 tsp of oil
6. Now heat 2 tsp of oil in a pan, add mustard and vendaya podi. Add onion,garlic,curry leaves followed by the fried brinjals
7. Add the remaining masala and fry till the raw smell goes off. Add tamarind paste
8. Add little water and cook till oil comes out of the gravy

Serve with white rice

Poondu Kuzhambu

Ingredients:

Garlic (Poondu) - 8 cloves cut into thin pieces

Onion - 1 chopped
Tomato - 1/2 chopped
Red chilly - 1
Coriander pdr - 1 tsp
Red chilly pdr - 1 tsp
Tamarind paste - 1 tsp
Salt - to taste
Sesame Oil (Nallennai) - 2 tsp

Turmeric pdr - 1/4 tsp
Mustard seeds - 1/4 tsp
Cumin - 1/4 tsp
Fenugreek pdr (Vendaya podi) - a pinch

Method:

1. Heat oil in a pan, splutter the mustard and cumin seeds. Add vendaya podi
2. Add the redchilly,onion, garlic and saute

3. Add tomato, redchilli pdr, coriander pdr, turmeric pdr, salt and saute well

4. Add the tamarind paste. Add little water
5. Cook till the oil oozes out

Serve with hot rice

Arachu vitta Sambar

Ingredients:

Toor Dal - 1 cup
Asafoetida pdr - a pinch
Tamarind Paste - 1 tsp
Turmeric pdr - 1/4 tsp
Sambar pdr - 1/2 tsp
Salt to taste
Vendaikkai (Okra) - 1/4 kg (Brinjal/Drumstick can be used)
Onion - 1/2 chopped
Tomato - 1 chopped
Oil - 2 tsp
Mustard - 1/4 tsp
curry leaves
coriander leaves
ghee - 2 tsp optional

Grind:
Fresh coconut - 3 tsp
Coriander pdr - 1 tsp
Channa dal - 2 tsp
Vendaya podi (Fenugreek) - a pinch
Red chillies - 4
cumin seeds - 1/4 tsp
pepper - 1/4 tsp

Method:

 1. First pressure cook the toor dal with a pinch of turmeric powder and Asafoetida.Fry the vendaikkai in a pan with little oil

2. In a pan roast channa dal, red chillies, coconut, cumin seeds and pepper3. Grind the roasted ingredients along with vendaya podi,coriander pdr to a fine paste

4. Heat oil in a pan, add mustard seeds when it splutters add onion, curry leaves, salt and fry well
5. Add the ground paste and fry till the raw smell goes off. Now add tomato and the veg
6. Add the cooked dal to this, add the tamarind paste and bring it to a boil
7. Garnish with coriander leaves. Adding ghee in the end gives a nice flavor