Karamani Kara Kuzambu

Ingredients:

Tamarind lemon sized ball

Small onions 1 cup
Garlic 5 small cloves
Tomato 1 (finely chopped)
Drumstick 1 (cut into finger sized pieces)
Karamani (Black eyed peas) a handful
Sambar powder 3 teaspoons
Sesame oil 1 table spoon
Mustard seeds teaspoon

Cumin seeds teaspoon

Curry leaves 5 or 6
Turmeric powder - teaspoon
Salt - 2 teaspoons

Grind to paste:
Coconut 3 to 4 teaspoons (grated)
Saunf (fennel seeds) 1 teaspoon
Curry leaves - 10

Method:
1. Prepare tamarind extract with 2 glasses of water.
2. Soak karamani overnight & pressure cook for 2 whistles.
3. Heat sesame oil in a non-stick pan.
4. Add mustard seeds, cumin seeds, curry leaves & allow spluttering.
5. Add garlic, small onions, sambar powder, turmeric powder & fry till golden brown.
6. Add tomato pieces & salt, fry for one more minute.
7. Add drumstick pieces, soaked karamani& tamarind extract.
8. Allow boiling until raw smell vanishes.
9. Add ground paste once raw smell vanishes & allow boiling for 5 to 7 minutes in low flame.
10.Add a teaspoon of sesame oil & mix well, remove from flame.
11.Serve hot with rice.

Onion & Garlic VathaKuzhambu

Ingredients:

Tamarind lemon sized ball

Gingerly oil 4 teaspoons
Mustard seeds 1 teaspoon
Fenugreek seeds 1 teaspoon
Curry leaves 10
Sambar powder 2 teaspoons
Rice flour 1 teaspoon
Red chillies 2
Salt 2 teaspoons

Onion 1 (finely cut)

Garlic 10 cloves (cut into halves)
Method:
1. Soak tamarind in water for half hour in 2 glasses of water
2. Squeeze tamarind with hand & filter the water (Throw away the squeezed tamarind)
3. Heat 4 teaspoons of gingerly (sesame) oil in a kadai.
4. Add mustard seeds & allow spluttering.
5. Add fenugreek seeds & wait till they turn golden brown.
6. Add curry leaves, red chillies (break into half).
7. Add onion & garlic pieces & fry for a minute.
8. Add sambar powder & fry until it turns brown in colour.
9. Add tamarind water & allow boiling.
10.Wait until oil separates.
11.Mix rice flour with water to a smooth paste without lumps.
12.Add this to the kuzhambhu.
13.Allow boiling for 5-7 more minutes.
14.Garnish with curry leaves & serve hot with rice.

VendayaKuzambu

Ingredients:
Shallots (small onions) 15 nos
Tamarind lemon sized ball
Salt 1 teaspoon
Jaggery 1 teaspoon
Turmeric powder teaspoon
Seasoning:
Sesame oil (nallennai) 2 to 3 teaspoons
Mustard seeds 1 teaspoon
Curry leaves 5
Roast and Grind:
Fenugreek seeds 1 teaspoon
Coriander seeds 1 teaspoon
Coconut 2 teaspoons

Red Chillies 2
Curry leaves - 5
Channa Dal 1 teaspoon
Method:
1. Prepare 2 cups of tamarind extract.
2. Roast and grind to paste ingredients mentioned.
3. Heat oil in a non-stick pan, add mustard seeds and allow spluttering.
4. Add fenugreek seeds and fry till golden brown.
5. Add curry leaves & shallots and fry till transparency.
6. Add tamarind extract, salt, jaggery and turmeric powder and allow boiling until raw smell vanishes.
7. Add the ground paste and allow boiling for 5 more minutes.
8. Serve hot with rice & ghee.

ArachuvittaSambar

Ingredients:
Onion 1
Drumstick 1 (cut into inch long pieces)
Tamarind lemon sized ball
Sambar powder 2 teaspoons
Sesame Oil 2 teaspoons
Mustard seeds 1 teaspoon
Fenugreek seeds teaspoon
Hing - teaspoon
Turmeric powder teaspoon
Cooked tuar dal 2 tablespoons
Salt 2 teaspoons
To fry & grind:
Coconut 1 tablespoon (grated)

Dhania 3 teaspoons
Channa dal 4 teaspoons
Red chillies 3
Curry leaves 10
Method:
1. Soak tamarind in water for half hour in 2 glasses of water
2. Squeeze tamarind with hand & filter the water (Throw away the squeezed tamarind)
3. Heat oil in a pan; add hing& onions fry for 2 minutes.
4. Add tamarind extract, sambar powder, salt, turmeric powder & drumsticks.
5. Allow boiling till raw smell vanishes.
6. Mash the cooked tuar dal & add it.
7. Add the ground paste.
8. Allow boiling for 5-7 minutes.
9. Season mustard seeds in a teaspoon of sesame oil
10. Add fenugreek seeds, fry until golden brown.
11. Add seasoning to sambar& serve hot.

Nanjil Nattu Vendhaya (Fenugreek) Kuzhambu

By Kamala, November 18, 2013, In Kuzhambu
6 Servings~ 25 minutes
Home Kuzhambu Nanjil Nattu Vendhaya (Fenugreek) Kuzhambu

Tamarind - A small lemon size

Red Chilli Powder - 1 teaspoon

Coriander Powder - 1 teaspoon

Turmeric powder - 1/4 teaspoon

Salt - 1 teaspoon or as per taste

To fry and grind:

Sambar Onion - 4

Green Chillies - 2

Coconut gratings - 1 cup

Jeeragam (cumin) - 1 teaspoon

To dry fry and powder:

Fenugreek seeds - 1 teaspoon

Rice - 1/2 teaspoon

For Seasoning:

Oil - 4 to 5 tablespoons

Mustard - 1/2 teaspoon

Fenugreek - 1/2 teaspoon

Big Onion (medium size) - 1

Tomato - 1

Curry leaves - few

Method:
Soak tamarind and salt in water and extract the juice. Add enough water and make 3
cups of tamarind water.
Chop big onion and tomato finely. Slit the green chillies lengthwise.
In a kadai put the fenugreek and rice separately and dry fry till it changes its colour to
light brown. Remove, cool it and powder it.
Same kadai put a teaspoon of oil and add coconut gratings, sambar onion, slit green
chillies. Fry till nice aroma comes out. Add red chilli powder, coriander powder and

turmeric powder and mix well and fry for few more seconds. Remove, cool it and grind it
to a fine paste.
In a thick bottomed kadai, put the oil. When it is hot add mustard. When it starts pops
up add fenugreek. Fry till it become light brown. Add chopped onion and fry till it
become transparent. Add tomato pieces and fry till it mashed well. Add tamarind water.
Stir well and allow to boil. When it starts boiling, add the coconut paste and stir well.
Add curry leaves. If required add little water and again allow to boil. When the
kuzhambu starts boiling well, reduce the heat ad sprinkle fenugreek powder. Mix well
and remove from stove.
Note: Instead of chilli/coriander powders, you can fry 5 to 6 red chillies and a
tablespoon of coriander in a teaspoon of oil and grind it along with coconut and add.

Shahi Paneer recipe

Prep Time: 10 mins

| Cook time: 25 mins

| Serves: 4

Ingredients
Paneer, cubed

1 cup

Onion `

Tomato

Green chilli

Ginger

1 inch

Moti elachi

Red chilli powder

1 tsp

Garam masala powder

1/2 tsp

Pepper powder

1/2 tsp

Milk

1/4 cup

Tomato sauce
Oil/ghee

1 tblsp
3-4 tblsp

Salt

as needed

Coriander leaves

2 tblsp

Method
1.
Cube onion and tomato,chop ginger,green chillies. Heat a pan with a tblsp of oil/ghee and add
moti elachi,green chilli and chopped ginger followed by onion. Fry till transparent. Add chopped
tomatoes and cook covered until mushy.

2.
Cool and blend in a mixer and strain it. Mean while boil water and keep the paneer immersed
in the hot water until use.

3.
Heat pan with remaining oil/ghee and add the strained mixture. Add tomato sauce,salt,red
chilli,garam masala,pepper powders.

4.

Fry till oil separates and forms like a thick paste.Add paneer cubes drained from water.

5.
Add milk slowly with constant stirring and heat in low flame for 2-3 minutes. No need to boil
for more time.

Notes

DO strain the mixture after grinding(step 3) .

The moti elachi has too much of fragrance,so 2 alone can make your gravy smell rich!

You can use thin cream in place of milk.

You should add the spice powder (red chilli powder) correctly so that it balances the acidity of
tomatoes (tangy-ness). Also milk or cream should not be omitted. Use as mentioned.
Use a deep dish preferably with lid to prepare this, as while frying, it spills a lot!
Garnish with the chopped coriander leaves and serve as accompaniment for roti or mild pulavs.

Paneer bhurji recipe

Prep Time: 5 mins

| Cook time: 10 mins

| Serves: 3

Ingredients
Paneer cubes

2 cups

Onion

Capsicum

Red chilli powder/ pepper

powder

1/2 tsp

Garam masala powder

1/2 tsp

Dhaniya/ coriander seeds

powder

1 tsp

Lemon juice

1 tsp

Milk

2 tblsp

Ginger, finely chopped

1 tblsp

Green chillies

Coriander leaves, finely

chopped

2 tblsp

Jeera

1 tsp

Oil

1 tblsp

Method
1.
If you are using frozen paneer, either thaw it until room temperature or boil water and keep
immersed for 10 minutes. Drain the water completely and crumble it in a mixer(just add in two batches
and give it a run)

2.
Heat a pan with oil and splutter jeera, add finely chopped ginger and green chillies, followed
by finely chopped onion. Fry till transparent and add the chopped capsicum.

3.
Fry for a minute without changing its crispiness and add coriander leaves, all the powders and
give it a quick stir without burning them. Add milk, salt and cook for 2 minutes until the milk
evaporates.

4.
Now lastly add crumbled paneer and mix well. Fry for 2 minutes or until dry and add the lemon
juice and mix well.

Notes

If you want to add frozen peas, cook it in microwave and add it in the end of step 2. For
carrots, just add it after onion and fry along.

You can omit lemon juice and add a tomato chopped along with capsicum.

I used tri coloured capsicum.

You can skip ginger too!