Aracha Meen Kuzhambu (Fish Curry)

Try this unique aracha meen kuzhambu once, you will tend to prepare it again and again. You can use any type of fish for this kuzhambu and it tastes and smells so good when prepared with Gingely oil. The recipe follows..

Recipe For : 2

Preparation Time : 40 minutes

Ingredients:

Fish                     - 4 pieces
Small Onion        - 4 (If small 6)
Green Chili          - 1
Tamarind             - a lemon size ball
Mustard Seeds     - 1/2 tsp
Fenugreek Seeds  - 1/2 tsp (Vendhayam)
Dry Red Chili       - 1
Salt                        - As required
Turmeric Powder  - 1/4 tsp
Curry leaves          - few
Cooking oil           - 2 tsp
Gingely Oil            - 2 tsp

To Saute in oil and Grind:

Small Onion        - 8 to 10
Tomato                - 1
Dry Red Chili      - 4
Coriander Seeds   - 1/2 tsp (Malli)
Cumin Seeds        - 1/2 tsp (Seeragam)

Procedure:

• Peel small onions. If its small use as such. If its big, chop it also into two. Slit Green Chili. Extract juice from tamarind. Saute in oil and grind everything under ' To Saute in oil and grind'. Wash well fish pieces.
• Heat cooking oil and Gingely oil in a pan. You can use full Gingely oil also. When its hot, add mustard seeds and fenugreek seeds.
• When they splutter add dry red chili and slit green chili to it.
• Saute for a second and then add small onions and curry leaves.
• After they turn translucent, add ground masala, salt and turmeric powder.
• Saute till raw flavor of masala goes off and then add tamarind extract.
• Add also enough water and when the curry boils add fish pieces to it. 
• Switch off the flame after fish is cooked. Enjoy your fish curry with hot steaming rice. 

Kondakadalai Thengai Paal Kuzahmbu (Chick Peas - Coconut Milk Kuzhambu)

Chickpeas are high in protein and insoluble fiber. Insoluble fibers help a lot in digestion and hence it controls blood sugar level. Today's recipe is tasty chick peas kuzhambu which is prepared with coconut milk. The recipe follows..

Recipe For : 2

Preparation Time : 30 minutes + Soaking time for Chick peas

Ingredients:

Kondakadalai           - 1/4 cup (Chick Peas)
Small Onion             - 6 to 8
Garlic Pods               - 2
Tomato                     - 1
Grated Coconut        - 1/4 cup
Tamarind                  - small lemon size ball
Green Chili               - 2
Salt                            - As required
Turmeric Powder      - 1/4 tsp
Chili Powder             - 1/2 tsp
Curry Leaves            - few
Oil                             - 2 tbsp
Mustard Seeds           - 1/4 tsp
Fenugreek Seeds        - 1/4 tsp (Vendhayam)

Dry Roast And Powder:

Fennel Seeds      - 1/4 tsp (Perunjeeragam / Sombu)
Sesame Seeds     - 1/4 tsp (Ellu)

Procedure:

• Soak Chick peas over night or soak in hot water for 3 to 4 hours. After that boil chickpeas with enough salt. Peel small onions. Chop onions and garlic vertically. Extract coconut milk from coconut. Click here for knowing how to extract coconut milk from coconut. Extract juice from tamarind. Chop tomato finely. Slit green chili. Dry roast and powder fennel seeds and sesame seeds.
• Heat oil in a pan. Add mustard seeds and fenugreek seeds to it. When they splutter, add chopped onions and garlic to it.
• After the onions turn translucent, add slit green chili and curry leaves to it.
• After a minute, add chopped tomatoes.
• Add also salt, turmeric powder and chili powder.  Cover with a lid and cook till both onions and tomatoes are cooked well together. After that add tamarind extract.
• when everything boils together, reduce the flame and add coconut milk. Adjust the consistency  as you like. Add boiled chick peas to kuzhambu.  
• Cook in medium flame till oil separates. Add ground powder at-last and switch off the flame. Enjoy with hot steaming rice and Poriyal of your choice.

Kathirikkai Kuzhambu (Brinjal Kuzhambu)

Nothing can beat the taste of this  Kathirikkai kuzhambu (Brinjal Kuzhambu) which has perfect spices. This kuzhambu is cooked in Gingely oil to enhance the taste. The recipe follows..

Recipe For : 2

Preparation Time : 30 minutes

Ingredients:

Brinjal                   - 3
Small Onion          - 8 to 10
Tamarind               - small lemon size ball
Salt                         - As required
Turmeric Powder   - 1/2 tsp
Mustard Seeds        - 1/2 tsp
Urad Dal                 - 1/2 tsp
Asafoetida               - a pinch
Curry Leaves           - few
Gingely Oil              - 2 tbsp  

For the Masala:

Dry Red Chili        - 3
Channa Dal            - 1 tsp (Kadalai Parupu)
Urad Dal                - 1/2 tsp
Coriander Seeds     - 1/2 tsp (Malli)
Grated Coconut      - 1/4 cup
Tomato                   - 1

Procedure:

• Dry roast dry red chili, coriander seeds, channa dal, urad dal and grated coconut. Take it out in a plate. Roast in gingely oil chopped tomato. After it cools down grind tomato with dry roasted items adding very little water. Your masala is ready now.
• Peel small onion. If its big, chop it also into two or use as such. Slit brinjal into four. Extract juice from tamarind.
• Heat oil in a pan. Add small onion to it. When they turn translucent add slit brinjals. Add also salt and turmeric powder. Cover with a lid and cook till brinjals are cooked 3/4 th.
• After that add ground masala. Saute till raw flavor goes off and then add tamarind extract.
• Cover with a lid and cook in medium flame till brinjals are cooked and oil leaves the sides of the pan.
• Heat oil in a pan. Add mustard seeds and Urad dal to it. When they splutter add curry leaves and add it to the cooked kuzhambu.
• Enjoy it with hot steaming rice!!

Poosanikkai Mor Kuzhambu (Ashgourd Mor Kuzhambu)

Ashgourd (Poosanikkai) as well as Yogurt helps to clear all the harmful bacteria in the stomach. Hence this kuzhambu is very good for stomach .Over to the healthy recipe..

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Curd                         - 1 cup

Ashgourd                - 200 gm (Poosanikkai)

Toor Dal                  - 2 tbsp   (Thuvaram Parupu)

Raw Rice                - 1 tbsp  

Coriander Seeds   - 2 tbsp   (Malli)

Fenugreek Seeds  - 1 tsp   (Vendhayam)

Cumin Seeds          - 1 tsp  (Seeragam)

Green Chilli             - 1

Dry Red Chilli          - 2      

Grated Coconut       - 4 tbsp 

Salt                            - As required

Turmeric powder      - 1 tsp

Asafoetida                 - a pinch (Perungayam)

Mustard Seeds         - 1 tsp

Curry Leaves            - few

Gingely Oil                - As required              

Procedure:

• Cut Ashgourd into bigger pieces. Cook it with enough salt for a whistle.
• Take 1 cup of curd.Whisk it without adding water.. You can blend for a while using blender. Add salt, turmeric powder and Asafoetida. Keep it aside.
• Set A: Soak Toor Dal, Coriander Seeds and Raw rice for 30 minutes.
• Set B: Add oil in a pan. Saute fenugreek seeds, green chilli and  dry red chillies for some time and then Take it out.
• Set C: Coconut and cumin seeds, Turmeric Powder.
• Grind Set A, Set B and Set C together. Use whisked curd itself for grinding. Don't add water, since the kulambu will become too watery.
• Add the ground paste to the curd and mix it well.
• Take a heavy bottomed pan.. Add Gingely Oil.. When the oil is hot add mustard seeds and curry leaves.
• When they splutter, add in the curd mix. Add enough salt and water.. Make sure that kulambu is thick. Add also cooked ashgourd along with its water.
• When the kulambu is about to boil switch it off.. Enjoy it with hot steaming rice!!!

Chinna Vengaya Kuzahmbu (Small Onion Kuzhambu)

Have you ever tried this tangy and tasteful small onion kuzhambu?? One of the best dishes to help you on busy days.. You can prepare it in 20 minutes with ingredients that are easily available at home. The interesting recipe follows..

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Small Onion           - 10
Green Chili             - 2
Tamarind                - small lemon size ball
Salt                         - As required
Turmeric Powder    - 1/4 tsp
Mustard Seeds        - 1/2 tsp
Urad Dal                 - 1/4 tsp
Fenugreek Seeds     - 1/2 tsp
Curry Leaves           - few
Oil                            - 1 tbsp

For Masala :

Grated Coconut       - 1/4 cup
Coriander Seeds      - 1/4 tsp (Malli)
Dry Red Chili          - 3
Cumin Seeds            - 1/4 tsp (Seeragam)

Procedure:

• Peel and chop small onions.Slit Green Chili. Dry roast coriander seeds, dry red chili, cumin seeds and grind it with grated coconut adding little water. Extract juice from tamarind.
• Heat oil in a pan. When its hot, add Mustard seeds, Urad dal and fenugreek seeds to it.
• When they splutter add chopped onions, slit green chili and curry leaves.
• Add ground masala after the onions turn translucent.
• After the raw flavor of masala goes off, add tamarind extract. Add also salt and turmeric powder.
• Add enough water and cook kuzhambu in low flame till oil leaves the sides of the pan.
• Serve it with hot steaming rice and Poriyal of your choice.

Vendhaya Kuzhambu (Fenugreek Seeds kuzhambu)

This is the authentic style of  vendhaya kulambu preparation. This kuzhambu is very easy to prepare and it requires just a handful of ingredients. Not having any vegetables at home?? Just prepare this kulambu and enjoy with pappad. Simple yet scrumptious lunch it will be!!

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Small Onion           - 8 to 10
Mustard Seeds        - 1/4 tsp (Kadugu)
Fenugreek Seeds     - 1/4 tsp (Vendhayam)
Tamarind                 - small lemon size ball
Salt                          - As required
Turmeric Powder    - 1/4 tsp
Asafoetida               - a pinch (hing)
Jaggery                    - 1/2 tsp (Vellam)
Curry Leaves           - few
Oil                            - 2 tbsp

To Dry Roast and Grind:

Dry Red Chili         - 3
Coriander Seeds      - 1/2 tsp (Malli)
Fenugreek Seeds     - 1/2 tsp (Vendhayam)
Channa Dal             - 1/2 tsp (kadalai Parupu)
Grated Coconut       - 1/4 cup

Procedure:

• Peel small onions. If the onions are big,  chop them also into two. Dry roast and grind everything under ' To Dry Roast and Grind' by adding little water. Extract tamarind juice from tamarind.
• Heat oil in a pan. Add mustard seeds, fenugreek seeds and asafoetida to it.
• When they splutter add onions and curry leaves.
• After the onions turn translucent, add tamarind extract. Add also salt, turmeric powder and ground masala.
• Mix everything well and cook the kuzhambu in medium flame till oil separates and it  reaches needed consistency.
• Switch off the flame and add jaggery. You can also add garlic to this kulambu. This kuzhambu tastes too good with gingely oil.
• Enjoy your kuzhambu with hot steaming rice and Poriyal of your choice.

Thattam Payaru Kuzhambu (Black Eyed Beans Kuzhambu)

I have already posted Chettinadu Thattam Payaru Kuzhambu, where as this method is different and equally tasty.  The recipe follows..

Recipe For : 2

Preparation Time : 15 minutes

Ingredients:

Thattam Payaru             - 1/4 cup  (Black eyed beans)
Big Onion                      - 1/2
Tamarind                       - small lemon size ball
Salt                                - As required
Turmeric Powder          - 1/4 tsp
Sambar Powder             - 1 tsp
Curry Leaves                 - few
Mustard Seeds               - 1/4 tsp (Kadugu)
Fenugreek Seeds            - 1/4 tsp (Vendhayam)
Oil                                  - 1 tbsp

To Grind:

Big  Onion                 - 1/2
Chopped Coconut      - 1/4 cup
Garlic Pods                - 3
Cinnamon Stick         - 1
Cloves                        - 2
Fennel Seeds              - 1/4 tsp

Procedure:

• Cook Thattam Payaru (Black eyed beans) for 5 whistles. Chop Big onion finely. Extract tamarind juice from tamarind. Grind everything under ' To Grind'.
• Heat oil in a cooker. Add mustard seeds and fenugreek seeds to it. When they splutter add chopped onions and curry leaves.
• After the onions turn translucent, add ground masala to it.
• Saute till the raw flavor of masala goes off, after that add cooked thattam payaru, salt, turmeric powder and sambar powder to it.
• Add tamarind extract, enough water and mix everything well. Cook it for a whistle.
• Enjoy with hot steaming rice and Poriyal of your choice.

Kathirikkai - Murungaikkai Kara Kuzhambu ( Brinjal -Drumstick curry)

This much spicy, restaurant style kuzhambu is one of  my favorites. Always Brinjal and Drumstick are perfect partners and this kuzhambu is the best example which proves it. Just have this kuzhambu along with rice and pappad for a divine experience..
The recipe follows..

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Brinjal                  - 3
Drumstick            - 1
Small Onion        - 5 to 7
Tomato                - 1
Garlic Cloves      - 3 to 5
Tamarind             - small lemon size ball
Turmeric Powder - 1/4 tsp
Chili Powder        - 1 tsp
Salt                       - As required
Mustard Seeds     - 1/4 tsp
Urad Dal              - 1/4 tsp
Fenugreek Seeds  - 1/4 tsp
Cumin Seeds        - 1/4 tsp
Curry Leaves       - few
Oil                        - 2 tbsp

To Dry roast and Powder:

Coriander Seeds      - 1/2 tsp (Malli)
Cumin Seeds           - 1/4 tsp (Seeragam)
Black Pepper           - 6 to 8
Urad Dal                 - 1/4 tsp
Fenugreek Seeds     - 1/4 tsp (Vendhayam)

Procedure:

• Chop small onion and garlic into two. Chop Brinjal and Drumstick into bigger pieces. Chop tomato finely. Extract tamarind juice from tamarind. Dry roast and powder everything under ' To Dry roast and Powder'.
• Heat oil in a cooker. When its hot, add mustard seeds, urad dal, cumin seeds and  fenugreek seeds. When they splutter add chopped onions, garlic and curry leaves.
• When they turn translucent, add chopped Brinjal and Drumstick.
• Saute for 3 more minutes so that vegetables are half cooked and after that add chopped tomatoes.
• Add salt, Turmeric powder and chili powder. Cover with a lid and cook until tomatoes are completely cooked.
• Add tamarind extract and powdered masala. Mix everything well together and cook it for a whistle. Your Kuzhambu is ready.
• Enjoy your kuzhambu with hot steaming rice..

Egg Omlette Kuzhambu

Humble Eggs are one of the super foods that are loaded fully with nutrients.Today's recipe is a Kuzhambu with Egg Omelette, an alternative to Boiled Egg kuzhambu. Always people prefer Omelettes than that of Boiled eggs. Think of the taste of omelette that is drenched in spicy gravy. Wow!! You will surely love it!! Here you go!!

Recipe For :2

Preparation Time : 30 minutes

Ingredients:

For Preparing Omelette:

Egg               - 2
Big Onion     - 1 (small)
Green Chili   - 2
Salt                - As required

To Grind:

Chopped Coconut     - 1/4 cup
Cumin Seeds             - 1 tsp (Seeragam)
Black Pepper            - 8 to 10 (Milagu)

For Kuzhambu:

Cinnamon Stick          - 1 (Pattai)
Cloves                         - 2 (Krambu)
Big Onion                   - 1
Tomato                       - 1
Ginger- Garlic paste   - 1 tsp
Salt                             - As required
Turmeric Powder       - 1/4 tsp
Chili Powder              - 1/2 tsp
Coriander Powder      - 1/2 tsp
Oil                              - As required

Procedure:

• Chop Big onion, Green chili and tomato finely.  Grind everything under ' To Grind' for masala. Beat eggs. Add chopped onions and chili to it. Add enough salt. Beat well and prepare Omelette with it. Chop Omelette into bigger pieces.
• Heat oil in  a pan. When its hot, add cinnamon sticks and cloves.
• After a minute add chopped onions. After the onions turn translucent, add Ginger- Garlic paste.
• Saute till raw flavor goes off and after that add chopped tomatoes.
• Add also salt, Turmeric powder. Chili powder and Coriander Powder.
• Cover with a lid and cook it well.
• Add in ground masala after both onions and tomatoes are cooked well.  Add enough water and cook kuzhambu in medium flame till the oil leaves the sides of the pan.
• Switch off the kuzhambu after it has reached needed consistency. Add chopped omellete pieces to it. By the time you eat kuzhambu, omellete would have soaked well in kuzhambu and it will give an extra ordinary taste. Enjoy your Egg omelette kuzhambu with rice.

Naatu kozhi Kuzhambu (Country Style Chicken Gravy)

This is the recipe which was sent to me by One of our Page members and my dear friend. She also mentioned that its her signature dish and when ever she prepares this dish it turns awesome.. The masala which we are adding is the reason behind this tasty gravy.. Thanks for revealing your secret masala ,dear deepa!!..

Would you also like to share your signature dish?? Please write me back, will write a post on it so that it benefits others too..

Here comes  Deepa's Signature dish recipe...

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Chicken - 250 gm
Bay Leaf - 1
Salt - As required
Turmeric Powder - 1/4 tsp
Sambar Powder - 2 tsp
Curry Leaves - few
Gingelly Oil - 2 tbsp

To Saute in oil and Grind:

Cloves - 2
Cardamom - 2
Cinnamon Stick - 1
Cumin seeds -1 tsp Black Pepper - 8 to 10
small onions -10 to 15
Chopped Coconut - 1/4 cup


Procedure:

• Peel and wash small onions. Wash chicken well.
• Saute in oil and grind everything under ' To Saute in oil and grind'.
• Add Gingelly oil to a cooker. When the oil is hot, add Bay leaf and curry leaves.
• After a minute, add washed chicken. Saute it for five more minutes.
• By now, chicken would have started oozing out water. And now, add ground masala.
• Add also enough salt, turmeric powder and Sambar powder.
• Saute till the raw flavor of masala goes off. Add enough water and cook for 3 whistles.
• If you think the kuzhambu is watery, transfer to a pan and cook in low flame, so that it become thick.

Anjarai Petti Kuzhambu

We can also call this kuzhambu as Medicinal Kuzhambu.. This is the kuzhambu, which is prepared using almost all the spices, and pulses. To give crunchiness to Kuzhambu, we can use either Ladies Finger or Brinjal. I have used Ladies Finger. It is really better if we could get the goodness of all spices and Pulses in just one kuzhambu.. Isn't it??
Here is the recipe for such kuzhambu..

Recipe For : 2

Preparation Time : 25 minutes

Ingredients:

To Roast in oil and Grind:

Toor Dal                - 1/4 tsp (Thuvaram Parupu)
Urad Dal                - 1/4 tsp (Ulundam Parupu)
Moong Dal             - 1/4 tsp (Pasi Parupu)
Channa Dal            - 1/4 tsp (Kadalai Parupu)
Red Chili               - 2
Corinader Seeds    - 1/4 tsp (Malli)
Black Pepper         - 3 to 6 (Milagu)
Fenugreek Seeds   - 1/4 tsp (Vendhayam)
Rice                       - 1/4 tsp

For Kuzhambu:

Ladies Finger          - 5 to 7
Green Chili              - 1
Tamarind                 - small lemon size ball
Mustard Seeds         - 1/4 tsp\
Salt                           - As required
Turmeric Powder     - a pinch
Asafoetida                - a pinch (Perungayam)
Curry Leaves            - few
Gingely Oil               - 2 tbsp

Procedure:

• Roast in oil and grind everything under 'To Roast in Oil and Grind'.
• Wash and chop Ladies Finger into little bigger pieces. Slit Green Chili.
• Extract Tamarind Juice from Tamarind.
• Heat oil in a pan. Add chopped Ladies Finger to the pan. Saute till it cooks well. After that take cooked vegetable in a plate.
• Add some more oil to the same pan. Add Mustard seeds and Asafoetida.
• When they splutter, add Green chili and curry leaves,
• Saute for a minute and then add Tamarind extract. Add also salt and turmeric powder.
• When the Tamarind extract boils, add cooked Ladies finger to it.
• Reduce the flame and add masala powder which we have ground.
• Cook in low flame, till the oil leaves the sides of the pan. Serve it with hot steaming rice,

Kadalai Parupu - Pudalangai Kuzhambu (Channa Dal - Snake Gourd Kuzhambu)

Nutritional value of Snack Gourd is unbeatable when compared to other vegetables. It acts as excellent Anti-Inflammatory.  Inflammation if left ignored, results in illness like Diabetes, cancer, stroke, Alzheimer and Heart diseases.

Try to include Snake Gourd in your diet for a healthy life style. Following is a kuzhambu recipe with Snake Gourd..

Here is that healthy Kuzhambu recipe..

Ingredients: (Recipe For 2)

Kadalai Parupu            - 1/4 cup  (Channa Dal)

Pudalangai                  - 1/4 cup (Chopped) (Snake Gourd)

Turmeric Powder        - 1/4 tsp

Mustard Seeds            - 1/2 tsp

Urad Dal                     - 1/2 tsp

Small Onions              - 5

Red Chilli                   - 1

Curry Leaves              - few

Salt                             - As required

Oil                              - As required

To Grind:

Chopped Coconut       - 3 tbsp

Cumin Seeds               - 1 tsp

Green Chilli                - 1

Procedure:

• Chop Snake Gourd into little pieces. Chop Small onions finely.
• Wash and Cook Well Channa Dal. I used to pressure cook Channa dal in high flame for 1 whistle and after that will cook in low flame for 10 more minutes. Channa Dal would have cooked well by now.
• Add Snake Gourd to cooked channa dal and cook for another whistle.
• Grind everything under ' To Grind'.
• Heat oil in  a pan. Add Mustard Seeds and Urad dal.
• When they splutter, add chopped Onions, Red chilli and curry leaves.
• Add cooked Dal and Snake Gourd after the onions are translucent.
• Add also the ground masala, turmeric powder and enough salt.
• Add enough water and cook the kuzhambu, till it gets thicker.
• Serve it with hot steaming rice.

Gramathu Meen Kuzhambu (Village Style Fish Curry)

I learnt this recipe two years ago from my neighborhood aunty who is an expert in preparing country style dishes.  All her dishes will be unique and it usually gives the feel of eating at my Grandma's house. 

This country style fish kuzhambu differs in many ways from that of our usual Fish kuzhambu. The masala which we are adding to the kulambu, makes it  stand unique and also the fish is roasted and added. Try this fish kulzmbu once and you will fall for it..

Here goes the recipe!!

Recipe For : 2

Preparation Time : 30 minutes + Extra time for Marination

Ingredients:

To Roast and Grind:

Grated Coconut             - 2 tbsp

Small Onion                  - 5

Garlic Pods                    - 2

Fennel Seeds                 - 1/2 tsp (Sombu)

Poppy Seeds                  - 1/4 tsp (Khas-Khas)

For Kuzhambu:

Big Onion              - 1 (small size)

Garlic pods            - 2

Tamarind               - a small lemon size ball

Dry Red Chili        - 1

Turmeric Powder  - 1/4 tsp

Chili Powder         - 1/2 tsp

Coriander Powder - 1/4 tsp (Malli Thool)

Salt                        - As required

Mustard Seeds      - 1/4 tsp (Kadugu)

Fenugreek Seeds   - 1/4 tsp (Vendhayam)

Curry Leaves         - few

Gingely Oil           - 2 tbsp

For Marinating the Fish:

Fish                        - 4 pieces

Salt                         - As required

Turmeric Powder   - a pinch

Chili Powder          - 1/2 tsp

Lemon Juice           - 1 tsp

Procedure:

• Marinate Fish with the things mentioned in 'For Marinating the Fish' . Marinate the fish for about an hour and after that shallow fry it in oil.
• Peel small onions and garlic. If they are very big, chop them also into two. If its small use as such. Chop Big onion finely. Extract juice from tamarind.
• Roast and grind everything under ' To Roast and Grind' in oil. Add little oil to a pan. Add fennel seeds and poppy seeds to it. When they splutter add small onions, and half of the garlic. Saute it for some time and then switch off the flame and add Grated coconut to the pan. Coconut will cook on the pan heat itself. Grind to a smooth paste after everything cools off.
• Heat oil in a pan. Add mustard seeds and Fenugreek seeds. When they splutter add chopped onions ,garlic and Dry Red Chili to it.
• After the onions are translucent, add in salt and all powders. 
• Saute for a minute, and then add Tamarind juice.
• Add enough water. cover with a lid and cook the kuzhambu well. After the kuzhmbu leaves oil in the sides of the pan, add fried fish to the kuzhambu and switch off the flame..
• After 10 minutes,  kuzhambu is ready to serve!! Enjoy your Gramathu Meen Kuzahmbu!!! 

Vazhai Poo Kuzhambu (Banana Flower Kuzhambu)

Vazhai Poo Kuzhambu (Banana Flower Kuzhambu)

Here is another healthy kuzhambu... Vazhai Poo Kuzhambu... I use outer big flowers of Vazhai Poo for this kuzhambu.. And this is the tasty and healthy kuzhambu recipe..

Ingredients: (Recipe For 2)

Vazhai Poo               - a handful (Banana Flower)

Big Onion                 - 1 (small)

Tomato                     - 1

Tamarind                  -  small lemon size ball

Salt                           - As required

Turmeric Powder     - 1/4 tsp

Curry Leaves            -few

Mustard Seeds          - 1/2 tsp (Kadugu)

Fenugreek Seeds      - 1/2 tsp (Vendhayam)

Gingely Oil            - 1 tbsp

To Roast And Grind:

Small Onion           - 5 to 7

Cumin Seeds          - 1/2 tsp (Seeragam)

Fennel Seeds          - 1/2 tsp (Sombu)

Dry Red Chilli       - 2

Chopped Coconut  - 3 tbsp

Procedure:

• Peel small onions. If its big, chop them also to two. Roast in oil and Grind everything under 'To Roast And Grind'.
• Extract Juice from Tamarind.
• Chop finely Big Onions and Tomato.
• Heat oil in a cooker. Add mustard seeds and Fenugreek seeds. When They splutter add chopped big onion and curry leaves.
• After the onions are translucent, add chopped tomatoes.
• Add Masala, after both onions and tomatoes are cooked.
• Add also tamarind extract, salt, turmeric powder and enough water.
• After the kuzhambu boils, add vazhai poo and close the lid.
• Cook for a whistle.
• Your kuzhambu is ready...

Urulai Kizhangu Kuzhambu (Potato Kuzhambu)

Urulai Kizhangu Kuzhambu (Potato Kuzhambu)

Potato has always been a favorite vegetable for everyone and this is one of the healthiest ways to include potato in our diet. 

I have seen people preparing this kuzhambu with boiled potato. Always boiling potato is not at all a good option.  Doing so , all the nutrients in the potato will get wasted in that water which we use for boiling.  In this recipe, we are cooking raw potato in masala paste and tamarind water. Hence this kuzhambu retains all the nutrients of potato. 

Here is that spicy and flavorsome recipe!!!

Ingredients: (Recipe For 2)

To Roast And Grind:

Red Chilli                        - 2

Coriander Seeds              - 1 tsp

Cumin Seeds                   - 1/2 tsp

Whole Black Pepper       - 1/2 tsp

Chopped Coconut           - 3 tbsp

For The Kuzhambu:

Potato                           - 2 (small If big 1)

Small Onion                 - around 8

Tomato                         - 1

Garlic Pods                   - 3

Tamarind                      - small lemon size ball

Turmeric Powder          - 1/4 tsp

Mustard Seeds              - 1/2 tsp

Fenugreek Seeds           - 1/2 tsp

Red Chilli                      - 1

Asafoetida                     - a pinch        

Curry Leaves                 - few

Salt                                 - As required

Oil                                  - As required

Procedure:

• Roast and Grind everything under 'To Roast And Grind'.
• Chop potato into big chunks. Peel small onions. If the onions are big, chop them also into two.
• Chop tomato and garlic finely.
• Extract tamarind juice from tamarind.
• Heat oil in a cooker. Add mustard seeds and fenugreek seeds.
• When they splutter, add asafoetida. After a second, add garlic, red chilli and curry leaves.
• Saute for a minute and then add onions. When the onions are translucent, add chopped tomatoes.
• After onions and tomatoes are cooked, add potato. 
• Saute them well and add masala.
• After the raw flavor of masala goes off, add tamarind extract ,enough water, salt and turmeric powder.
• Close the cooker and cook the kuzhambu for 1 whistle. After 1 whistle reduce the flame and switch it off in another 10 minutes.
• Your kuzhambu is ready. Serve it with Poriyal Of Your Choice.

Puli Illa Kondakadalai Kuzhambu (No Tamarind, Chick Pea Kuzhambu)

Puli Illa Kondakadalai Kuzhambu (No Tamarind, Chick Pea Kuzhambu)

Yes!! This is not usual Puli Kuzhambu (Tamarind Kuzhambu) recipe.. This kuzhambu is some what different.. Spices are perfectly combined and cooked in onion-tomato gravy.. Its indeed a highly aromatic and tasty kuzhambu, to have with rice.. 

Why don't you give a try to this kuzhambu, instead of usual puli kuzhambu??

Ingredients:

To Grind:

Cinnamon Stick                 - 1  (Pattai)

Cloves                                - 2  (Krambu)

Cardamom                         - 2   (Yelakai)

Cumin Seeds                      - 1/2 tsp  (Seeragam)

Fennel Seeds                      - 1/2 tsp  (Sombu)

Poppy Seeds                       - 1/4 tsp (Khus-Khus)

Red Chilli                           - 2

Big Onion                           - 1

Garlic Pods                         - 4

Tomato                                - 2

Chopped Coconut               - a handful

For Gravy:

Kondakadalai                   - 1/4 cup  (Chick Peas)

Mustard seeds                  - 1/2 tsp 

Fennel Seeds                    - 1/2 tsp  (Sombu)

Big Onion                         - 1

Curry Leaves                    - few

Salt                                    - As required

Turmeric Powder              - 1/4 tsp

Oil                                     - As required

Procedure:

• Soak kondakadalai overnight. If you forgot to soak it, you can soak in hot water for 2 hours.. 
• Cook kondakadalai in pressure cooker. I used to cook in high flame for a whistle, and then will cook in low flame for about 15 minutes.
• Chop Big onions, garlic and tomatoes finely.
• Heat oil in  pan. Add cinnamon sticks, cloves, cardamom, cumin seeds, fennel seeds, poppy seeds and red chilli.
• After a minute, add  half of chopped onions and garlic.
• Add tomatoes, after the onions are translucent.
• Saute till tomatoes are cooked well.
• Switch off the flame, and after they cool down grind the above along with coconut.
• Heat oil in the same pan. When the oil is hot,add mustard seeds and fennel seeds.
• When they splutter add  remaining chopped onions and curry leaves.
• Add the ground masala, after the onions are translucent.
• Add enough water, salt and Turmeric powder.
• When the water boils, add cooked kondakadalai.
• Switch off the flame, when the kuzhambu thickens.
• Serve it with hot steaming rice...

Kadalai Parupu - Sorakkai Kuzhambu ( Channa Dal - Bottle Gourd Kuzhambu)

Kadalai Parupu - Sorakkai Kuzhambu (Channa Dal - Bottle Gourd Kuzhambu)

Another tasty way to include Sorakkai in our diet. Adding Channa Dal improves the taste of the Kuzhambu. Here is the recipe..

Ingredients: (Recipe For 2)

Kadalai Parupu            - 1/4 cup  (Channa Dal)

Sorakkai                      - 1/4 cup (Chopped)

Turmeric Powder        - 1/4 tsp

Mustard Seeds            - 1/2 tsp

Urad Dal                     - 1/2 tsp

Small Onions              - 5

Red Chilli                   - 1

Curry Leaves              - few

Salt                             - As required

Oil                              - As required

To Grind:

Chopped Coconut       - 3 tbsp

Cumin Seeds               - 1 tsp

Green Chilli                - 1

Procedure:

• Chop Sorakkai into little pieces. Chop Small onions finely.
• Wash and Cook Well Channa Dal. I used to pressure cook Channa dal in high flame for 1 whistle and after that will cook in low flame for 10 more minutes. Channa Dal would have cooked well by now.
• Add Sorakkai to cooked channa dal and cook for another whistle.
• Grind everything under ' To Grind'.
• Heat oil in  a pan. Add Mustard Seeds and Urad dal.
• When they splutter, add chopped Onions, Red chilli and curry leaves.
• Add cooked Dal and Sorakkai after the onions are translucent.
• Add also the ground masala, turmeric powder and enough salt.
• Add enough water and cook the kuzhambu, till it gets thicker.
• Serve it with hot steaming rice.

Brinjal Kuzhambu For Koozh

Brinjal Kuzhambu For Koozh

This is the kuzhambu, which is prepared specially to have along with koozh.. Here its that easy and yummy recipe. Here is the recipe..

Ingredients:

Brinjal                    - 4

Tamarind               - small lemon size ball

Mustard Seeds       - 1 tsp

Fenugreek Seeds    - 1 tsp

Salt                         - As required

Oil                          - As required

Curry Leaves         - few

To Grind:

Small Onion        - 5

Tomato                - 1 (small)

Turmeric Powder - 1/4 tsp

Coriander Powder- 1 tsp

Procedure:

• Chop Brinjal into little bigger pieces. Grind everything under 'To Grind'. Extract juice from tamarind.
• Heat oil in a cooker. Add mustard seeds and fenugreek seeds.
• When they splutter add brinjal and curry leaves.
• Saute brinjals for some time and then add ground masala.
• After the raw flavor of masala goes off, add tamarind extract and salt.
• Add very little water and cook for a whistle.
• Your kuzhambu is ready.

Pachai Sundakkai Kuzhambu

Pachai Sundakkai Kuzhambu  (Raw Turkey Berry Gravy)

We can't separate kids and Sweets.. Eating lot of chocolates and sweets, creates germs in their stomach. Give this kuzhambu at-least once in a month. It will kill all such germs.. 

Pachai Sundakkai has lot of medicinal benefits. The first and foremost benefit is that it kills germs in stomach. It also controls Diabetes. Found this Pachai Sundakkai in stores recently, was very happy and prepared this kuzhambu. prepared this kuzhambu using tamarind.. Hence its very tasty indeed..

Here is that interesting recipe..

 

Ingredients:

Pachai Sundakkai                  - 200 gm

Garlic Pods                            - 4

Tamarind                               -  a small lemon size ball

Mustard Seeds                       - 1 tsp

Fenugreek Seeds                    - 1 tsp

Salt                                         - As required

Turmeric Powder                   - 1/4 tsp

Curry Leaves                          - few

Oil                                          - As required

To Grind: 

Small Onion                 - 5

Chopped Coconut        - 3 tbsp

Tomato                         - 1

Red Chilli                     - 2

Coriander Powder        - 1 tsp

Procedure:

• Wash sundakkai, wrap them in a plastic bag, Tap it with a small stone so that sundakkai breaks.
• Grind everything under ' To Grind'.
• Extract tamarind juice from tamarind.
• Heat oil in a pan. Add mustard seeds and Fenugreek seeds.
• When they splutter add garlic pods and curry leaves.
• After some time, add ground masala.
• After  raw smell goes off from masala, add tapped sundakkai.
• Add tamarind extract, enough salt and turmeric water.
• If you wish, add little water to obtain kuzhambu consistency.
• Switch off the flame, when oil leaves the sides of Kuzhambu.
• Serve it hot with steaming rice..

Pepper Kuzhambu

Pepper Kuzhambu

We all know, pepper gives good relief from cough,cold and helps with respiratory diseases. This pepper kuzhambu will help you to get better relief from cold. Add little ghee and you can give it also to toddlers!!

Don't ever worry about the taste. Its the best recipe which proves 'Healthy Foods Can Also Be Tasty'.. Here is that exciting recipe..

Ingredients: (Recipe For 2)

To Roast And Grind:

Toor Dal                - 1 tsp (Thuvaram Paruru)

Raw Rice               - 1/2  tsp (Paccharisi)

Channa Dal            - 1/2 tsp

Red Chillies           - 2

Coriander Seeds     - 1 tsp (Malli)

Cumin Seeds          - 1/2 tsp (Seeragam)

Whole Pepper         - 2 tsp (Milagu)

Garlic Cloves          - 2

Asafoetida               - a pinch

Curry Leaves           - few

For Kuzhambu:

Tamarind             - a lemon size ball

Mustard Seeds     - 1 tsp (Kadugu)

Fenugreek Seeds  - 1 tsp (vendhayam)

Salt                       - As required

Turmeric Powder - 1/4 tsp

Curry Leaves        - few

Gingely oil           - As required.

Procedure:

• Heat oil in a pan. Add everything under 'To Roast And Grind'. Saute well, cool it and grind to a smooth paste.
• Extract tamarind juice from tamarind.
• Add more oil to the same pan. Tamper it with mustard seeds, fenugreek seeds and curry leaves.
• When they splutter, add ground paste.. Saute for some time and then add salt, turmeric powder and tamarind extract.
• Add enough water and boil the kuzhambu in low flame, till oil floats on the top..
• Serve it with hot steaming rice and Parupu Thuvaiyal.