Curry leaves kuzhambu - Karuvepilai kuzhambu

Ingredients:

Curry leaves - Karuvepilai - 1 bunch
Tamarind - Puli - lemon size
Red gram - Thuvaram paruppu - 1 table spoon
Bengal gram dal - Kadalai paruppu - 1 table spoon
Red chillies - Kaintha milagai - 5 nos.
Black pepper - Karuppu milagu - 1 table spoon
Mustard seeds - Kadugu - 1 tea spoon
Fenugreek seeds - Vendayam - 1 tea spoon
Asafoetida - Perungayam - a pinch
Turmeric powder - Manjal thul - a pinch
Grated/Shredded coconut - Thuriviya thengai - 2 table spoons
Oil for frying
Salt to taste

Method:

1. Soak tamarind in hot water and make a paste out of it. Dust particles has to be removed using filter. Keep other ingredients ready.
2. Heat oil in a pan/kadai, fry asafoetida, fenugreek seeds, red gram, bengal gram dal, curry leaves and grind them to a powder once it is cooled. Grind coconut to a paste. Care must be taken not to fry fenugreek for long since it will taste bitter.
3. Heat oil in a pan/kadai, splutter mustard seeds, add asafoetida, curry leaves, red chilly and add tamarind paste and required water and salt. Mix them well, add turmeric powder and the grinded powder. Finally add grinded coconut.

Hot curry leaves kuzhambu is delicious and ready to be served. It can be served with white rice. It can be served for 3 persons. It requires some 20 minutes to cook.

Note: Remove dust particles from tamarind. Wash curry leaves before using.

Optional: Ingredients can be added/removed. Pearl onions and garlic can be added while frying.

Nobody seems more obsessed by diet than our anti-materialistic, other wordly. New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime
Edward Abbey

Ladies finger/Okra/Bindi kuzhambu - Vendakkai kuzhambu

Ingredients:

Ladies finger/Okra/Bindi - Vendakkai - 1/4 kg
Onion - Vengayam - 1 no.
Thakkali - Tomato - 2 nos. (Medium size)
Tamarind - Puli - lemon size
Garlic - Poondu - 5 nos.
Red chilly - Kaintha milagai - 2 nos.
Mustard seeds - Kadugu - 1 tea spoon
Cumin seeds - Jeeragam - 1 tea spoon
Asafoetida - Perungayam - a pinch
Black gram dal - Ulutham paruppu - 1 table spoon
Bengal gram dal - Kadalai paruppu - 1 table spoon
Curry leaves - Karuvepilai - small quantity
Grated/shredded coconut - Thuriviya thengai - small quantity
Red chilly powder - Kaintha milagai thul - 1/2 table spoon
Coriander powder - Dhania thul - 1 table spoon
Turmeric powder - Manjal podi - 1 tea spoon
Oil for frying
Salt to taste

Method:

1. Chopp onions and tomatoes. Make tamarind paste. Peel off the skin from garlic, grind coconut to a paste and keep other ingredients ready.
2. Heat oil in a pan/kadai, add asafoetida, splutter mustard seeds, add cumin seeds, black gram dal, bengal gram dal, curry leaves and red chilly and fry for some time. Then add chopped onions and garlic (whole), then add tomatoes (Squeezed), allow it to boil for some time.
3. Now add red chilly powder, coriander powder, turmeric powder, little salt, then tamarind paste and add water so that it becomes like a soup. Wash and cut ladies finger and keep in oven for some 4 minutes, add this to the boiling kuzhambu. Let it boil so that thickness comes to more than a little half. Finally add coconut paste.

Mirchi/Spicy okra kuzhambu is ready to be served. This can be served for 4 people. This requires hardly 20 minutes to cook. This can be served along with white rice.

Note: Remove dust particles from tamarind using filter. Always use fresh vegetables.

Optional: Ingredients can be added/removed.

http://en.wikipedia.org/wiki/Okra

We are living in a world today where lemonade is made of artifical flavors and furniture polish is made from real lemons
Alfred E. Newman

Dal ball Kuzhambu - Paruppu urundai kuzhambu

Ingredients:

Red gram dal - Thuvaram paruppu - 1 cup
Red chillies - Kaintha milagai - 4 nos.
Tamarind - Puli - lemon size
Onion - vengayam - 1 no. (Large)
Tomato - Thakkali - 2 nos.
Red chilly powder - Kaintha milagai thul - 1 table spoon
Corriander powder - Dhania thul - 2 table spoons
Turmeric powder - Manjal Podi - 1 tea spoon
Garlic - Poondu - 3 flakes (Medium)
Grated/Shredded coconut - Thuriviya thengai - 1/2 cup
Curry leaves - Karuvepilai - small quantity
Mustard - Kadugu - 1 tea spoon
Cumin seeds - Jeeragam - 1 tea spoon
Sambar powder - Sambar podi - 1 table spoon
Salt to taste
Oil for frying

Method:

1. Wash and soak red gram dal for 2 hours alongwith red chillies and cumin seeds. Grind them to a smooth paste and now add sambar powder, little turmeric powder, little salt and keep it in idly plate and boil it for some 3 minutes if kept in oven and 10-12 minutes if kept in pressure cooker. Make them to small balls.
2. Heat oil in pan/kadai (Preferably sesame oil), splutter mustard seeds, cumin seeds, red chilly, curry leaves, garlic flakes, now fry onions, then tomatoes and tamarind paste (After removing dust particles). Now add red chilly powder, coriander powder, turmeric powder and little salt. Let it boil for some 10 mintues. Transfer the dal balls to this boiling kuzhambu. Finally add coconut paste to this.

Paruppu urundai kuzhambu is delicious and ready to be served. This can be served for 2 people. This requires 30 minutes to prepare.

Note: Always soak dal for 2-3 hours before preparation. Remove dust particles from tamarind

Optional: Ingredients can be added/removed

It's bizarre that the produce manager is more important to my children's health than the pediatrician

Meryl Streep

Garlic Kuzhambu - Poondu Kuzhambu

Ingredients:

Garlic - Poondu - 10 nos. Tamarind - Puli - Lemon size Onion - Vengayam - 1 no. Tomatoe - Thakkali - 1 no. Ginger - Inji - small quantity Grated/Shredded coconut - Thuriviya thengai - 2 table spoons Black pepper - Milagu - 1 table spoon Cumin seeds - Jeeragam - 1 table spoon Fenugreek - Vendayam - 1 table spoon Red chilly - Kaintha milagai - 2 nos. Red chilly powder - Kaintha milagai thul - 2 table spoons Coriander powder - Dhania thul - 3 table spoons Bengal gram dal - Kadalai parupu - 1 table spoon Black gram dal - Ulutham parupu - 1 table spoon Asafoetida - Perungayam - a pinch Mustard - Kadugu - 1 tea spoon Curry leaves - Karuvepilai - small quantity Salt to taste Oil for frying

Method:

1. Fry the following items and grind them in a mixie:Heat 1 tea spoon of oil in a pan/kadai and fry ginger, black gram dal, bengal gram dal, fenugreek seeds, red chilly, grated coconut, black pepper and cumin seeds.
2. Peel off the skin from garlic and keep them ready. Chopp onions and tomatoes and keep them along with garlic.
3. Soak tamarind in hot water, make them to a paste, filter all the dust particles using filter.
4. Heat oil in pan/kadai, splutter mustard, cumin seeds, fenugreek, curry leaves, garlic, onions followed by tomatoes. Add a pinch of asafoetida, salt, red chilly powder, coriander powder and mix them well. Allow it to boil for some 30 minutes. Remember that it should become half of the quantity to become thick.
5. Then finally add the masala powder which is grinded in mixie. Allow it to boil for some 5 minutes.

Hot and tasty Poondu kuzhambu is ready to be served. This is called as poondu kuzhambu because the core ingredient here is garlic. It can be served along with white rice, idly, dosa. Serve with ghee. It can be served for 4 people. It requires 40 minutes to cook.

Note: Always filter the dust particles from tamarind using filter.

Optional: Ingredients can be added/removed. Any vegetables like brinjal, ladies finger can be fried and added to this kuzhambu.

Ask not what you can do for your country. Ask what's for lunch.
Orson Welles.

Mirchi kuzhambu - Kara kuzhambu

Ingredients:

Tamarind - Puli - lemon size
Pearl onion - Sambar vengayam - 5 nos.
Tomatoes - Thakkali - 2 nos. (Medium size)
Garlic - Poondu - 5 nos.
Curry leaves - Karuvepilai - small quantity
Black gram dal - Ulutham paruppu - small quantity
Bengal gram dal - Kadalai paruppu - small quantity
Mustard - Kadugu - small quantity
Fenugreek seeds - Vendayam - small quantity
Chilli powder - Kaintha milagai thul - 1 table spoon
Coriander powder - Dhania thul - 2 table spoons.
Red chillies - Kaintha milagai - 4 nos.
Turmeric powder - Manjal podi - small quantity
Asafoetida - Perungayam - small quantity
Sesame oil - Nalenai - 3 tabel spoons
Salt to taste

Method:

1. Soak tamarind in hot water for 10 minutes, then filter all the dust particles and make it a paste.
2. Cut onions, tomatoes, garlic and keep other ingredients ready. Fry fenugreek for a minute and make it powdered.
3. Heat oil in kadai, splutter mustard, fry red chillies, curry leaves, black gram dal, bengal gram dal, onions followed by tomatoes, garlic, then add red chiili powder, coriander powder, asafoetida, turmeric powder, and little salt.
4. Pour tamarind paste to this mixture. Mix them well. The content has to boil and come to half. It has to be boiled atleast for 30 minutes. Finally add fenugreek powder and mix it well.

Mirchi kuzhambu is hot and delicious. Yummy!!! Yummy!!! It can be served for 3 persons. It takes some 45 minutes to cook.

Note: Tamarind will have dust particles which must be removed before cooking. Any vegetables can be boiled and added to this.

Optional: Ingredients can be added or removed according to individuals choice.

http://en.wikipedia.org/wiki/Tamarind

My favourite animal is steak

Fran Lebouritz