Category Archives: Kuzhambu

Keerai (Greens) Maanga (Raw Mango) Kuzhambu

Keerai Maanga Kuzhambu 

A dish loaded with benefits, high in nutrition. Greens ( I have used Delhi Palak )  is full of iron, minerals, vitamins and raw mangoes are high in Vitamin-C and raw mangoes help clean the intestines from bacterial infections. We have been enjoying this kuzhambu from childhood. My mother’s special recipe. Goes well with rava pongal, crispy dosas, upma, curd rice and plain rice with raw banana fry and appalam( pappad ). This kuzhambu has a nice aroma. Please try and post your valuable feedback.

Ingredients

Cleaned, washed and chopped greens – 4 cups

Raw mangoes ( do not peel them ) – chopped to slices – 2 mangoes

Slit green chillies -3

Tamarind paste – 1/2 teaspoon

Rice flour – 1 and 1/2 teaspoons

Salt to taste

Grated jaggery – little

Dry roasted and finely powdered Methi seeds powder – 1/2 teaspoon

Water – 2 and 1/2 cups

To Season

Oil – 2 tablespoons

Mustard seeds – 1 teaspoon

Broken red chilli – 2

Asafoetida powder – 1/2 teaspoon

Jeera ( cumin seeds ) – 1/2 teaspoon

Keerai Maanga Kuzhambu served with Rava Pongal 

Method

Heat a pan. Add water. When the water starts to boil, add the sliced mango pieces. Cook on medium flame. When the mangoes are 3/4 cooked add the chopped greens, slit green chillies and the tamarind paste. Cook on medium flame for 5 minutes. Add salt to taste and the  grated jaggery and the methi powder. Mix well. Cook on sim flame for 3 minutes. Add the rice flour mixed with little water. Simmer for 3 minutes. By now, the Kuzhambu would have thickened.  Switch off the stove. Season. Mix gently. Serve hot.

Chef’s Tips

1) Can use mulai keerai ( amaranth ), tastes good.

2) Mix the Kuzhambu gently, do not break the mango pieces.

3) The Kuzhambu tastes good if it is thick.

4) This Kuzhambu goes well with hot phulkas and thick curds too.

 

 

 

 

 

 

Spinach Milagu( pepper ) Poricha Kuzhambu

Spinach Milagu (pepper ) Poricha Kuzhambu

Spinach Milagu Poricha Kuzhambu with Vatral Kuzhambu Podi

All of us make poricha kuzhambu with various veggies, my mil also makes poricha kuzhambu with spinach ( Palak). She uses Vatral Kuzhambu Podi. Raw Banana fry is a good combination with this Kuzhambu. Goes well with hot, hot phulkas, puri, plain rice and curd rice. Refreshing. Do give a try.

Ingredients

Broken moong dhal ( Paasi paruppu ) – 1 cup ( washed, soaked in water for 1/2 an hour and drained )

Cleaned, washed and chopped spinach – 5 cups

Water – 3 cups

Turmeric powder – 1/4 teaspoon

Salt to taste

Grated jaggery – 1 teaspoon

To mix in 1/4 cup of water

Vatral kuzhambu podi – 1 tablespoon

Rice flour –  2 teaspoons

Asafoetida powder – 1/2 teaspoon

To Season

Ghee – 2 tablespoons

Coconut oil – 1 tablespoon

Mustard seeds – 1 teaspoon

Urad dhal – 2 teaspoons

Jeera – 1 teaspoon

Coarsely crushed black pepper powder – 1/4 teaspoon

Finely chopped curry leaves –  little

Method

Heat a pan. Add 3 cups of water. When the water boils, add the drained dhal. Cook on sim flame. When the dhal is almost cooked, add the spinach. Cook on sim flame for 5 minutes. Add the salt to taste, jaggery and the spice powder that is mixed in water. Simmer for 5 minutes. By now the poricha kuzhambu would have thickened. The consistency of the kuzhambu has to be like dosa batter. Switch off the stove. Season. Mix and serve hot.

Chef’s Tips

1) Instead of broken yellow moong dhal, you can use Toovar Dhal ( 1 and cup )

2) The Poricha Kuzhambu tastes good if it is nice and thick.

Kalavai Uppadan

Kalavai Uppadan

img_0879

A little cousin to the Vatral Kuzhambu, Venthiya Kuzhambu and Race Kuzhambu. The flavours are just just unbelievable. Kalavai means a mixture of veggies and Uppadan is a Tangy Kuzhambu very popular in Kerala. This is a favourite Kuzhambu at our place. This is a  recipe that I  learnt at my friend’s place at Pattambi. Uppadan goes well with plain rice, rice upma, adai and  ven pongal. Tastes just delicious with soft dosai and curds. When you finish the Kuzhambu you will simply love the aroma .

Ingredients

Iadies finger ( cut to pieces and deep fried in oil to a golden colour) – 1/2 cup

Brinjal ( cut  to cubes and deep fried in oil to a golden colour ) – 1/2 cup

Yellow pumpkin (  peeled and cut to little chunks ) – 1/2 cup

Tamarind paste –  1 and 1/4 teaspoon

Turmeric powder –  1 pinch

Salt to taste

Grated jaggery –  1 teaspoon

Manathakkali Vatral ( Black night shade berries ) – 1 teaspoon

( Fry the Manathakkali  Vatral in little oil to a nice golden colour )

water – 3 cups

Dry roast and powder 

Raw rice –  1 tablespoon

Dry red chillies – 4

Methi seeds ( fenugreek seeds ) –  1/4 teaspoon

White sesame seeds – 2 pinches

Dry roast in a pan to a golden colour,  cool and powder  finely.

To Season

Oil – 2 tablespoons

Mustard seeds – 1 teaspoon

Asafoetida powder –  3/4 teaspoon

Torn curry leaves – little

Method

Heat a pan. Add 2 cups water.  When the water boils, add the cubed pieces of yellow pumpkin. Sim the flame. Cook till done. Now, add the tamarind paste, turmeric powder, salt to taste and jaggery. Cook on sim flame for 5  minutes. Add the fried pieces of ladies finger and brinjal. Mix the ground spice powder with little water and add it to the kuzhambu. Simmer for 3 minutes. Switch off the stove. Season.

Last, add the fried manathakkali vatral to the kuzhambu. Mix  and serve hot.

Chef s Tips

1) Uppadan also goes well with our  ever favourite curd rice.

2) If the kuzhambu becomes a little thick, dilute it with little hot water .

 

 

Small Onion Venthiya Kuzhambu

Small Onion Venthiya Kuzhambu

img_0688

Venthiya Kuzhambu is  a South Indian Speciality. Venthiyam is Methi seeds or Fenugreek seeds, the flavour of Venthiyam is just subtle and  also acts as a coolant for the body.

Who does not like this Kuzhambu . A very tangy, aromatic , thoroughly refreshing dish. Everyone ‘s  favourite. Prepare this Kuzhambu and leave it aside to sit for a couple of hours. The taste definitely improves. Best served with plain rice, mixture and ChowChow Kootu. Also goes well with Pongal, Adai, Rice Upma, Pidi Kozhukattai, Crisp dosai and Mor Kali.

Ingredients

Peeled Small Onions – 1 cup

Tamarind paste – 1 teaspoon

Water –  1 cup

Sambhar powder –  1 and 1/2 tablespoons

Salt to taste

Grated jaggery – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Asafoetida powder – 1/4 teaspoon

Rice flour – 1 teaspoon

Water to mix the rice flour – 1/4 cup

To Season

Gingelly oil ( sesame oil ) – 4 tablespoons

Mustard seeds – 1 teaspoon

Channa dhal – 1 teaspoon ( Bengal gram dhal )

Jeera – 1/4 teaspoon

Methi seeds – 1/4 teaspoon

Broken red chilli – 2

To Garnish

Torn Curry Leaves – little

Method

Heat a pan. Season. First fry the small onions on medium flame till golden. Add the sambhar powder, jaggery, asafoetida powder, turmeric powder and salt. Sauté on sim flame for 3 minutes. Mix the tamarind paste with 1 cup of water. Add this to the pan.  Simmer for 3 minutes. Next, mix rice flour with 1/4 cup of water. Add this to the Kuzhambu. Again simmer for 4 minutes till thick. Switch off the stove. Garnish. Serve hot.

Chef’s Tips

1) After adding the tamarind mix , do not boil the Kuzhambu for a long time.

2) Can store in the fridge for 2 or 3  days.

Kariveppilai ( curry leaves) Kuzhambu

Kariveppilai Kuzhambu

img_0716

Kariveppilai is Curry leaf.  The humble curry leaf is a store house of  folic acid, calcium, vitamins, iron and phosphorus. Improves digestion  and prevents greying hair. This Kuzhambu is very appetising. I learnt this recipe from my mother’s  cook Sampoorna. We have been making this Kuzhambu for decades. Goes well with plain rice and ghee, roasted pappad and a vegetable dish. Also goes well with Pongal, Crisp dosai, Adai, Upma, Curd rice and Puri.

Ingredients

To roast and grind in oil  –  Paste 1

Curry leaves ( washed and wiped well ) – 2 handfuls

Gingelly oil – 1 teaspoon

Heat gingelly oil in a pan. Sauté the curry leaves for 3  minutes on medium flame till crispy. Remove and keep aside. Cool. Grind it with little water to a nice paste.

Roast in oil and blend to a paste – Paste 2 

Gingelly oil – 2tablespoons

Channa dhal ( Bengal gram dhal ) – 2 tablespoons

Urad dhal – 1 teaspoon

Black pepper – 4

Cumin seeds ( jeera ) – 2 teaspoons

Coriander seeds – 1 teaspoon

Dry red chillies –  4

Asafoetida powder – 3/4 teaspoon

Tamarind paste – 1 teaspoon

Turmeric powder – 1 pinch

Grind all the golden roasted ingredients with little water to a fine paste.

Other Ingredients

Salt to taste

Grated jaggery – 1 tablespoon

Water – 1/4 cup

To Season

Gingelly oil –  2 tablespoons

Mustard seeds  –  1 teaspoon

Jeera – 1 teaspoon

To Garnish

Sundaikkai ( Turkey berry) – 6 , fry in oil  till golden. Keep aside.

Method

Heat a pan. Add gingelly oil . Season.First fry paste 2 for 3 minutes on sim flame. Next fry  paste 1 on sim flame for 3 minutes . Add salt to taste, jaggery and water. Simmer till the Kuzhambu thickens and the oil seeps.

Garnish and serve hot.

Chef’s Tips

1) Can store the Kariveppilai Kuzhambu for 1 week in the fridge.

2) Use only gingelly oil for best flavour.