Pav Bhaji

Ingredients:

Mixture of vegetables ( Potato -2, cauliflower -1 C, carrots - 2, little beans, Peas - handful, Green capsicum - 1/2, Onion - 1 if using)
Tomatoes - 2 or 3 big
Spices (1 tbsp corriander powder, 1 tsp cumin powder, 1/2 tsp fennel powder, 1 tsp kasuri methi,1/4 tsp amchur powder, 1/4 tsp turmeric, pinch of asafoetida)
Make a paste of 4 green chillies and a big piece of ginger
Butter - 2 tbsp
Cilantro chopped for garnish
Pav buns

Method:
1)Pressure cook potato, cauliflower, carrots, beans
2) Heat little butter and add 1/2 tsp cumin seeds, add chopped onions and cook till translucent
3)Add chopped tomatoes,capsicum,peas, cumin powder, coriander powder, fennel powder, amchur powder, chilli ginger paste (or you can even grind whole spices along with chillies and ginger), turmeric and asafoetida. Cook until the tomatoes are soft
4) Add pressure cooked vegetables to this and mash nicely with a masher
5) Add required salt, crushed kasuri methi and cook for few minutes
6) Squeeze half a lemon into this mixture
6)Add a tbsp of butter to this in the end and garnish with lots of chopped cilantro

Spread little butter onto the buns and toast

Serve the buns with bhaji, little chopped onions, lime, cilantro.

Quick Quinoa vangi bath for lunch

Quinoa vangi bath is very healthy and takes only minutes to cook. This recipe works well when you are in a hurry especially in the mornings making lunch for office or school goers. To save time, you can as well cook quinoa the previous night and keep it in the fridge.

Ingredients: Serves 1

Quinoa - 1/3C
Small brinjal - 10
Red Chillies - 2
Curry leaves few
Cilantro chopped
Urad dal - 1 tsp
Channa dal - 1 tsp
Cashew nuts or peanuts - 1 tbsp
Mustard - 1/2 tsp
Turmeric, Asafoetida, salt
Tamarind juice - little

Method:

1) Boil 2/3 cup water and add 1/3c quinoa to boiling water. Simmer after 10 minutes. Switch off the heat and close the pan and let it cook for 10 more minutes.
2) Heat oil in a pan, add mustard, urad dal, channa dal, peanuts/cashew nuts, red chillies, curry leaves and roast for few minutes, add pinch turmeric, asafoetida
3) Add brinjal and cook over medium heat till veggies becomes soft
4) Add tamarind juice, salt, 2 tsp MTR vangi bath masala(quick version) and cook for few minutes
5) Add cooked quinoa to brinjal masala and mix everything together.
6) Switch off the heat and add chopped cilantro

Thin bagel sandwich --- Quick and Yummy

This sandwich recipe can be made in minutes with simple ingredients. Can be had for breakfast/ lunch or dinner. A versatile healthy sandwich. If you do not have hummus, use ground mustard.

Escarole is like other greens, can be sauteed, chopped into soups and stews, or as part of a green salad.

Ingredients:

Any Hummus of your choice either home made or store bought. (I used yellow lentil hummus from store)
Pair of thin Bagels
Sliced Tomatoes
Sliced Cucumber
Sliced Avocados
Any Cheese slice
Escarole leaves
Salt and pepper

Method:

1) Toast bagel in a bread toaster
2) On one side place cheese slice, cheese would melt and stick to the bagel if you put it as soon as you take the bagel out of the toaster
3) Put 1 or 2 escarole leaves on top of cheese, place 3 tomato slices, 3 cucumber slices, avocado slices, sprinkle salt and pepper on each layer
4) Apply generous amount of hummus on the other side of bagel and close the sandwich.

Enjoy with soup or salad.

Quinoa and Tofu stir fry with Spicy peanut butter sauce

Since Quinoa and tofu are bland, we can add colors to the dish by adding broccolli, spring onions, snow peas for green, red pepper and carrots for red, yellow bell pepper and corn for yellow.

Ingredients: (Serves 2 to 3)

1 Cup Quinoa
Half cup diced tofu
Half red pepper cut into 1 inch
1 Carrot cut into matchsticks
1/2 Yellow pepper cut into 1 inch
1/2 Cup broccoli flowers
4 Diced spring onions
1/2 Cup snow peas cut into half
1/4 Cup fresh or frozen corn
Handful bean sprouts

For Sauce:


1 tbsp peanut butter
2 tsp soy sauce
1 tbsp soy milk
1 tsp rice vinegar
1 tsp lime juice
couple of pinches red pepper flakes
2 inches minced ginger
If you are using garlic, 2 cloves minced garlic

For Garnish:

2 tbsp chopped cilantro
1 tbsp chopped roasted peanuts or roasted white sesame seeds


Method:


1) Heat 2 cups water and add quinoa, let it boil for 10 minutes and close for 5 minutes and cook until done
2) Heat a tsp olive oil in a pan and fry tofu
3) Once tofu is done, add carrots and stir fry for couple of minutes
4) Add red peppers, yellow peppers, broccoli and cook for couple of minutes
5) Add snow peas, green onions and corn and cook for couple of minutes
6) Add a handful bean sprouts. salt pepper and cook for couple of minutes and mix tofu with the veggies
7) Heat tsp olive oil and add ginger and garlic if using, red pepper flakes, fry for couple of minutes, add peanut butter, soy sauce, vinegar, lime juice
8) Add sauce to the stir fry veggies and serve over quinoa

Banana peach smoothie

Ingredients: (Makes 2 glasses)

1 Banana
2 Peaches
3 Wedges Pineapple
1 Big slice Papaya

Blend all the ingredients and enjoy the smoothie! Add honey if you need.

Berry Milkshake

Variety of berries are abundant in summer. Try this refreshing power packed berry milkshake for your breakfast and enjoy the day.

Ingredients: (1 serving)

4 to 6 Strawberries
Handful Raspberries
Handful Blueberries
1 Cup 2% or low fat milk or Soy milk

Method:

Blend all the berries with milk. You can even add 2 tsp sugar or honey and 1 tsp vanilla extract to it.

Tropical fruits smoothie

Fruits are very good for health but we cannot eat a lot everyday but smoothies are a good way to consume varieties of fruits. So heres one smoothie recipe that everyone would enjoy. If you are a person who doesn't like papaya, then you should try this recipe. You would want more believe me.

Ingredients: (Serves 2)

1 mango
3 wedges pineapple
1 big slice papaya
3 big strawberries
2 tsp honey

Blend all the above fruits and honey and serve with or without ice. Its sooooooo yummy!

Quinoa and Oats idlis

Ingredients Required: (Makes 20+ idlis)

Quinoa - 1 Cup

Oats - 1/2 Cup

Rice flour - 1/4 Cup 

Finely chopped green chillies - 2 or more

Grated ginger - 1 inch

Mustard seeds - 1/2 tsp

Channa dal - 1 tsp

Urad dal - 1 tsp

Curry leaves few

Asafoetida - 1/4 tsp

Yogurt - 1 Cup

Chopped Cilantro - handful

Grated Carrots - 2 ( can add handful peas as well)

1/2 tsp Eno salt

Method:

1) Grind oats and quinoa into coarse rava consistency

2) Heat 2 tsp oil and add mustard seeds, once it sputters add urad dal and channa dal, roast them, followed by ginger, chillies and curry leaves, finally add asafoetida

3) Add oats, quinoa and rice flour to this and roast for few minutes

3) Transfer the rava mix to a bowl, add  required salt and let it cool

4) Add yogurt, grated carrots, peas (if adding) to the mix to make it into a idli batter consistency

5) Set this aside for 1/2 hour

6) Add eno salt, pour into the idli plates and steam for 10 to 12 minutes

Serve with coconut chutney or any chutney that you prefer.

Coconut Chutney:

1) Heat oil and roast tsp urad dal, tsp channa dal, tbs peanuts

2) Grind this with 1/3 cup grated coconut, 1 tsp roasted dal, 2 sprigs cilantro, 1/2 inch ginger, 2 or more green chillies.

3) Heat oil, add 1/2 tsp mustard, 1/2 tsp asafoetida and add to the chutney

Note: If you prefer little tangy chutney, add lemon juice or tsp tamarind juice

Simple Mexican soup

Ingredients Required: Serves 2 - 4

1/2 cup Black beans
1/2 cup Brown rice
1 Green pepper diced
2 Tomatoes diced
1 Onion red or regular diced
1 chopped Jalapeno or 1 roasted poblano pepper
1/2 tsp Roasted cumin powder
1/2 tsp Dried oregano
Handful chopped cilantro
Juice of 1 lime

For Topping:

Sourcream, Chopped green onions, Diced avocado, Crushed tostitos, Cheddar or mexican cheese

Method:

1) Pressure cook black beans and brown rice together
2) Heat tsp oil in a pot, add diced green peppers, tomatoes, onion and cook for 5 mins
3) Add cooked beans and rice mix to the pot and stir in salt, roasted cumin powder, oregano and reduce heat and cook for 10 mins
4) If its too think add 1/2 cup water or vegetable stock
5) Stir in chopped cilantro and switch off the heat

To Serve:

Pour laddle of soup into bowl, mix in little lime juice, add as many or all of the above mentioned toppings and serve. I/ we love all the toppings in the soup.

Enjoy!

Barley and Lentil soup

Ingredients Required: Serves 4

Barley - 1/2 cup
Brown lentils - 1/2 cup
Diced vegetable mix ( 1 carrot, 1 large tomato, 1 celery, little onion or leeks (optional), 1 potato, handful peas)
Tsp grated ginger, Jalapeno or chillies
1 Tbs tomato paste ( if you dont have tomato paste, add juice of 1 tomato)
Handful chopped cilantro
1 tsp curry powder
1/2 tsp roasted cumin powder
A pinch yellow asafoetida
2 Bay leaves

Method:

1) Add bay leaves to barley and lentils and pressure cook with enough water
2) Heat tsp oil in a pot, add the chopped vegetable mix, ginger, chillies and cook
3) Add tbs tomato paste, curry powder, asafoetida
4) Add cooked barley and lentil to the pot, if its too thick, add enough vegetable stock or water, salt, roasted cumin powder and cook for few minutes
5) Add chopped corriander and turn off the heat.

Pitas or Flat bread with hummus

Ingredients Required:
Pitas or flat bread
Roasted Red peppers hummus:
Roasted red peppers - 1 small
1 cup cooked chick peas or canned
Olive oil - 2 tbs
Tahini - 2 tbs
Juice of 1/2 to 1 lime
Finely minced parsley
Salt and red chilli flakes for taste
Method:
1) Puree all the ingredients but for parsley into a smooth paste
2) Add finely chopped parsley
kalamata olives hummus:
Ingredients Required:
1/2 cup pitted kalamata olives
1 cup cooked chick peas or canned
Olive oil - 2 tbs
Tahini - 2 tbs
Juice of 1/2 to 1 lime
Handful cilantro
Salt and red chilli flakes or chilli sauce for taste
Method:
1) Puree all the above ingredients into a fine paste but for chilli flakes
2) Garnish with chopped olives and pinch of red pepper flakes.
Toast pita or flat bread and enjoy with any hummus.

Artichoke spinach pizza with Greek flat bread

Ingredients Required:
Greek flat bread
Spinach - frozen or fresh, a bunch
Roma tomato sliced
Artichoke hearts - store bought
Pinch of oregano and basil
Other Toppings - Roasted red bell peppers, olives, Jalapenos and cheese(any kind you prefer, I use soy cheese, lactose free and fat free)
Method:1) Cook spinach for couple of minutes with little olive oil, pinch of oregano, basil, salt and red pepper flakes
2) Brush little oil on flat bread, add spinach as the 1st layer, then arrange tomato slices on top of that.
3) Add artichoke hearts, roasted red peppers, olives and jalapenos
4) Spread a layer of cheese on top
5) Bake for 10 minutes and enjoy

Quinoa salad and Broccoli, leeks and Asparagus soup

Quinoa Salad:

Ingredients Required:

Quinoa - 2/3 Cup
Green and Red peppers diced - 1/2 if big or 1 if small
(Can add other color peppers as well if available)
Cucumber diced - 1/2
Small tomatoes diced - 2
Avocado diced - 1
Handful of lettuce (any kind)
Capers - chopped 1 tsp(optional)
Kalamata olives - 12
Red onions chopped - 1/2(optional)

Salad Dressing:

Balsamic vinegar - 2 tsps
Dijon mustard - 1 tsp
Grated ginger - 1 tsp
Red pepper flakes - pinch
Black pepper powder - 1/2 tsp
Salt required
Juice of 1 lemon
Olive oil - 3 tbs

Method:

1) Add 2/3 cup quinoa to 1 and 1/3 cup boiling water and cook at medium heat for 10 minutes. Switch off and close the lid and let it cook for 10 more minutes
2) Mix all the chopped veggies together
3) Whisk together balsamic vinegar, mustard, ginger, red pepper flakes, black pepper, salt, lemon juice. Add olive oil little by little and whisk together to make the dressing
4) Few minute before you are ready to serve put together cooked quinoa, veggies and salad dressing and mix together
5) Serve topped with croutons for extra crunch.

Broccoli, Leeks and Asparagus Soup:

Ingredients Required: (for 2)

Leeks chopped - 1/2 cup
Broccoli florets - 1 cup
Asparagus chopped - 1 cup
Potato chopped - 1
Juice of 1/2 lemon
Salt and Pepper for taste

Method:

1) Cook potatoes and keep aside since potatoes takes long time to cook
2) Heat olive oil and add leeks, once its cooked, add asparagus and broccoli. takes only few minutes to cook. Add water and close the pan and cook for a while.
3) Blend boiled potatoes and the cooked veggies in a blender into a smooth liquid
4) Transfer the soup back to pan, add salt, pepper
5) Add lemon juice when you are about to serve

Barley and Black beans(or any beans of your choice) stew....

Ingredients Required: (for 2)

Barley - 2/3 Cup
Black beans or any beans of your choice soaked overnight - 1/4 Cup
Carrots diced - 1
Celery stick chopped - 1
Leeks - little
Shallots - 4 (optional)
Potatoes diced - 1
Asparagus diced - 4
Zucchini diced - 1/2
Green beans diced - 6
Tomatoes diced - 2
Tomatoe paste - 1 tbs
Peas - little
Chopped Greens a small bunch (spinach or swiss chard)
Italian herb mix - 1/2 tsp or mix of basil, oregano, thyme
Chopped parsley - a handful
Salt and pepper for taste
1/2 tsp red pepper flakes
Juice of half a lemon
Olive oil

Method:

1) Pressure cook barley together with beans and keep aside
2) Heat oil in a pan and start cooking onions(if using) and leeks
3) Add chopped carrots, celery, potatoes, beans, tomatoes and cook
4) Add asparagus, zucchini, greens, tomato paste
5) Add cooked barley and beans to this stew, salt, pepper, red pepper flakes and the herb mixture
6) Once all the veggies are cooked switch off the heat and add lemon juice,chopped parsley

Note:

This stew is very hearty and refrigerates very well. Its a very good left over for lunch. Also takes less time to cook.

Wheat rava and oats Idlis

Last night, I was not in the mood to cook a big meal. I just looked into my pantry to see what i have and I found wheat rava. I thought why not make quick idlis with this. I also added some oats to make it more healthier. This dish is diabetic friendly as well. This can be a healthy replacement for regular rice idlis or rava idlis. Just try this recipe sometime and enjoy!

Ingredients Required: (Makes 12 idlis)

Wheat rava - 1 Cup
Oats - 1/2 Cup
Finely chopped green chillies - 2 or more
Grated ginger - 1 inch
Mustard seeds - 1/2 tsp
Channa dal - 1 tsp
Urad dal - 1 tsp
Curry leaves few
Asafoetida - 1/4 tsp
Yogurt - 1 Cup
Chopped Cilantro - handful

Method:

1) Heat 2 tsp oil and add mustard seeds, once it sputters add urad dal and channa dal, roast them, followed by ginger, chillies and curry leaves, finally add asafoetida
2) Add wheat rava to this and roast for few minutes
3) Transfer the rava mix to a bowl and add oats, cilantro and required salt and let it cool
4) Add yogurt to the mix to make it into a idli batter consistency
5) Set this aside for 1/2 hour
6) Pour into the idli plates and steam for 10 to 12 minutes

Side dish suggestions:

I made mixed vegetable sambhar since the idlis themself dont have veggies in it.
Or can make any spicy tangy chutney as side dish ( corriander chutney, peanut chutney or tomato chutney....)
If you wamt to make more nutritious idlies, add grated steamed veggies to the mix (carrots/ zucchini, peas, beetroot, cabbage)

Home made corn tortillas with black bean salad and Simple pumpkin soup

Home made corn tortillas:

Ingredients Required:

Masa Harina - 1 Cup ( can make 8 or more tortillas)

 

(Can use store bought Tostitos as well)

Salt - 1/2 tsp

warm water

Any oil - 1 tsp

Method:

1) Mix salt, oil to masa harina and warm water little by little to make a dough

2) Make small balls of dough

3) If you dont have tortilla press (available online) or I dont have one, so I use 2 zip loc covers, coat them with oil and keep a ball inbetween the zip locs and press hard with a plate. Helps in building upper body strength as well:)

4) Gently peel the tortilla from the sheet and cook it in a pan like rotis.

Black bean salad:

Ingredients Required:

1/2 cup black bean ( soak over night and cook in pressure cooker) or use canned black beans

Diced green peppers - 1/2 or 1

Seeded, diced tomatoes - 2 or 3

Diced Jalapeno pepper - 1

Diced red onion (optional)

Corn kernels steamed ( frozen/ fresh / canned) - 1/4 Cup

Finely chopped cilantro - a handful

Juice from one lime

Oregano - 1/2 tsp

Salt and pepper for taste

Method:

Mix all the ingredients together. Add lime juice when you are ready to put everything together.

Mix everything together. Add lime juice when you are ready to put together everything

Baked tortillas topped with the salad:

Grated cheese ( mexican, cheddar or anything you like) - required amount ( I use soy cheddar cheese, low fat option if you like to consider)

Method:

1) Preheat the oven to 350F

2) Place the corn tortillas on a cookie sheet, top each tortillas with a layer of black bean salad and finally top with grated cheese ( or if you are using store bought tostitos, arrange a layer of them on a cookie sheet and top with bean salad and cheese)

3) Bake for 5 minutes until the cheese melts

Can add avocadoes as toppings

Simple pumpkin soup:

Ingredients Required:

Pumpkin - 1/2 cup chopped pumpkins

Chopped carrot - 1

Celery stick - 1

Leeks - little

Shallots - 2 (optional)

Ginger - 1/2 inch

Nutmeg - a pinch

Salt and pepper to taste

Butter or olive oil

Milk or half and half cream - 1/4 cup ( optional)

Lemon - 1/2

Method:

1) Preheat oven to 350F

2) Coat chopped pumpkin and carrots with olive oil and bake for 30 minutes.

3) Heat little butter or olive oil in pan and cook celery, leeks , ginger and shallots( if using)

4) Puree all the veggies together in a blender and pour it back into the pan

5) Add required salt, pepper, nutmeg and milk( if adding) and heat for couple of minutes

6) Add some lemon juice to the soup while serving ( optional)

Paruppu Rasam

Ingredients Required:

Tamarind - small lemon size
Thuar dal - 1/4 cup
Tomatoes chopped - 1 or 2
Finely chopped ginger - 1/2 inch
Turmeric - 1/4 tsp
Asafoetida - 1/4 tsp or a small piece
Rasam powder - 2 to 2 1/2 tsps
Chopped cilantro - some
Ghee - 1 tsp

For tempering:

Mustard - 1/2 tsp
Cumin seeds - 1/4 tsp
Curry leaves - 2 sprigs

Method:

1) Cook thuar dal in pressure cooker
2) Soak tamarind in water and extract the juice
3) Cook cut tomatoes and ginger in a pan ( this process enchances the tanginess in tomatoes)
4) Once the tomatoes are completely cooked, add turmeric, asafoetida, rasam powder and cook for few minutes
5) Add tamarind water to this and cook for some time over medium heat till the raw tamarind smell goes off
6) Mash the cooked thuar dal and add to rasam, cook over medium heat till the rasam starts foaming
7)When rasam starts foaming switch off the heat, do not boil the rasam
8) Heat tsp of ghee, add mustard seeds, cumin seeds and curry leaves and pour over rasam
9) Add chopped cilantro in the end

Side dish:

Any curry goes well with this, thoyagals and kootu are also good matches for rasams.

I made podalangai / snake gourd curry today and I will share the recipe with you.

Heat oil in a pan, add mustard seeds, once it sputters add cumin seeds, curry leaves, red chilli flakes little for spice or broken red chillies, turmeric, asafoetida and finally add the veggies and cook over medium heat.
Add required salt. You can sprinkle water every now. Add tbsp of grated coconut in the end, cook for few minutes and switich off the heat.

Kuzhi Paniyaram

Ingredients Required:

For Batter/ Maavu:

Raw Rice - 1 Cup
Idli Rice - 1 Cup
Grated Coconut - 1/4 Cup
Sago/ Javvarisi - 1/4 Cup
Urad dal - 1/4 Cup
Green gram dal or Payaru - 1 tbsp
Channa dal - 1 tbsp
Methi - 1/2 tsp

For tempering:

Curry leaves - 2 sprigs

Mustard - 1/2 tsp

Giner - an inch

Green chillies 2 or more

Asafoetida - 1/4 tsp

Pearl onions or regular onion, or use grated carrots, beet root if you dont use onions

Method:

1) To make the batter/ maavu, soak all the ingredients listed for batter except grated coconut for 5 hours or overnight
2) Grind the batter, I use blender if I am making just for 2 other wise grinder
3) Add required salt and  ferment the batter overnight
4) When you are about to make paniyarams, heat a spoon of oil, add mustard, curry leaves, grated ginger, cut green chillies, asafoetida, onions or grated veggies
5) Mix this to the batter
6) Non stick paniyaram pan uses little oil, i just use pastry brush and brush the cups with little oil to make it less fat
7) Fill the cups with the batter, close the pan with a lid and cook for few minutes
8) Turn over the paniyarams with a wooden stick and cook the other side for few minutes
  Use more oil if you dont mind. I am frugal when it comes to oil

Side dish suggestions:

Tomato chutney, mint or corriander chutney, peanut chutney anything tangy goes well with this.

Neer Mor, good accompaniment to paniyarams:

Neer mor is very well known to aid with digestion. So its always good to have neer mor after a heavy meal like paniyaram or bajjis. Make a pot of neer mor as an accompaniment to paniyarams. There are many methods to make this one but i will share a couple...

1 : 4 is the proportion for Curd: water for making neer mor. Wisk 4 cups of water to 1 cup of curd. Add required salt, roasted cumin powder 1/2 tsp, Lemon juice little, a tsp of Jal jeera ( you can get this digestive powder in indian groceries). Mix everything well and drink as much as you want.

Another method: Same 1:4 proportion. Grind 1 green chilli, 1/2 inch ginger, some chopped cilantro, little cucumber, and little raw mango if you have into a paste and mix to buttlemilk. Add 1/2 tsp cumin powder, 1/4 tsp asafoetida, little lemon juice, salt and enjoy with heavy meals.

About Amma's Thaligai blog....

Birth of this blog...
What to cook for the next meal? A million dollar question that everyone has esp when you are new in kitchen. I had this question every time i thought about the next meal. When I got married, my aunty wrote down all our grand mothers recipes in a book for me and thats how i started developing my cooking skills. She’s my saver. When my mother got married and went off to inlaws, she had to write letters to my grandmother for recipes since they dint have phone or internet those days. Thanks to technology now we are lucky enough to find numerous wonderful recipes on the web. My brother in law (very good cook as well) and I decided to share all the good ones with the world hence the blog. My sister is the backbone for this work.
This blog is all about Authentic South Indian cuisine,  most of them are our family's Iyengar recipes but it doesn’t stop there. We would slowly move into other regional cuisines and baking as well.
Please be patient since all of us are busy with our own lives, we promise to add recipes as frequent as possible. Hope you enjoy the site.....

Puli keerai

Ingredients Required:
Spinach or any greens of your choice - 1 bunch
Tamarind - 1 small lemon size
Channa dal - 1 tsp
Urad dal - 1 tsp
Red chillies - 1 or more
Green chillies - 1 or more
Turmeric - 1/4 tsp
Asafoetida - 1/4 tsp
Mustard - 1/2 tsp
Jaggery - small piece (optional)
Method:
1) Soak tamarind in water and extract the juice
2) Heat oil, add urad dal, channa dal, red chillies, green chillies, asafoetida, mustard, turmeric  and fry
3) Add tamarind juice to the above and cook till the raw tamarind smell goes
4) Add chopped spinach and cook for few minutes and add required salt and jaggery if using
5) Cook for few minutes, if its too watery, mix a spoon of rice flour with little water and add to the kozhambu
6) Cook for few minutes until the kozhambu thickens

Pachai thayir kuzhambu

Ingredients Required:
Yogurt - 1 cup
Methi seeds - 1/2 tsp
Urad dal - 1 tsp
Red chillies - 1 or 2
Turmeric - 1/4 tsp
Asafoetida - 1/4 tsp or small piece
Mustard - 1/2 tsp
Curry leaves - 2 sprigs
Method:
1) Heat oil and add methi seeds, urad dal, chillies and grind into a paste
2) Heat oil and add mustard, curry leaves, turmeric and asafoetida and add to yogurt
3) Add salt, ground paste to yogurt mixture and serve over hot rice.

Kariveppillai / curry leaves kuzhambu

Ingredients Required:

Tamarind - small lemon size
Curry leaves - Handful
Thuar dal - 1 tbsp
Urad dal - 1 tsp
Pepper - 1 tsp
Red chillies - 2 or more
Asafoetida - 1/2 tsp or a small piece
Turmeric - 1/2 tsp
Mustard - 1/2 tsp
Gingilly oil - 2 tbsp

Method:

1) Soak tamarind in water and extract the juice
2) Heat a spoon of oil, and fry all the above ingredients except mustard and tamarind and grind into a paste
3) Cook Tamarind water, salt, turmeric till the raw tamarind smell goes
4) Add the ground curry leaves paste to kuzhambu and cook over medium heat for a while
5) Heat oil, mustard seeds and add to kuzhambu and switch off the heat

Mor Kuzhambu

Ingredients:
Thuar dal - 1 tbsp
Channa dal - 1 tbsp
Green chillies - 3 or more according to spice tolerance
Cumin seeds - 2 tsps
Grated Coconut - 2 tbsps
Asafoetida - 1/4 tsp or a small piece
Curry leaves - 2 sprigs
Coconut oil - 2 tsps
Turmeric - 1/4 tsp
Sour buttermilk - 2 or 3 cups
Veggies steamed (pumpkin, okra, taro root goes well with this, use anything you prefer)
Chopped Cilantro  - some
Method:
1) Soak thuar dal, channa dal in water for half hour
2) Mix sour buttermilk, turmeric, salt, steamed veggies  and heat on medium flame
3) Grind soaked thuar dal, channa dal, coconut, cumin seeds, Green chillies into a paste
4) Add the ground paste to kuzhambu and cook on medium heat till it foams
5) Heat coconut oil, add mustard, curry leaves, asafoetida and add to the kuzhambu
6) Add chopped cilantro and switch off the heat
Roasted Taro root, paruppu usili, goes well with mor kuzhambu. Just some suggestions:)
Variation tips:
Can soak 1 tsp corriander seeds, 1/2 tsp methi seeds along with the dals.

Paavakai Pitlai

Ingredients Required:
Tamarind - A small lemon size
Channa dal - 1/4 cup
Thuar dal - 1/4 cup
Chick peas soaked overnight - 1/4 cup (can used canned also)
Turmeric - 1/4 tsp
Jaggery - small piece (optional)
Paavakai- 1 or 2 if small (bitter guard) - cut into small pieces
For powder:
Corriander seeds - 1 tbsp
Channa dal - 1 tbsp
Red chillies - 2 ( or more)
Grated coconut - 1 tbsp
Asafoetida - 1/4 tsp or small piece
Curry leaves - few
Ghee - 1 tsp
For tempering:
Mustard - 1/2 tsp
Curry leaves - 2 sprigs
Method:
1) Cook channa dhal, thuar dal and chick peas in pressure cooker and keep aside
2) Soak tamarind in water and extract juice
3) Boil tamarind water, salt, turmeric, bitter guard pieces
4) Dry roast all the powder ingredients mentioned above and grind
5) Add the cooked dals and chick peas to kuzhambu and add the ground powder as well
6) Cook for a while until it all comes together, add jaggery piece if needed
7) Heat tsp ghee, add mustard and curry leaves and add to kuzhambu
8) Switch off the heat and enjoy

Poricha kuzhambu

Ingredients Required:
Tamarind - 1 small lemon size
Kuzhambu powder - 1 tbsp
Urad dal - 1 tsp
Channa dal - 1 tsp
Dry red chillies - 1 or 2 (or more if required)
Black pepper - 1/2 tsp
Grated coconut - 1 tsp
Curry leaves - 2 sprigs
Mustard seeds - 1/2 tsp
Turmeric - 1/2 tsp
Asafoetida - 1/2 tsp or a small piece
Veggies (chow chow goes well with this)
Rice flour - 1 tsp
Jaggery - a small piece (optional)
Method:
1) Soak tamarind in water and extract juice
2) Add salt to tamarind water, asafoetida, veggies, turmeric, kuzhambu powder and boil
3) Dry roast urad dal, channa dal, red chillies and grind along with coconut, curry leaves and pepper
4) Add the ground mixture to kuzhambu and boil
5) Mix rice flour with couple of spoons of water and add to kuzhambu, also add jaggery if using
6) Switch off heat when the kuzhambu comes together

Masiyal Kuzhambu

Ingredients Required:
Tamarind - 1 small lemon size
Channa dal - 1 tsp
Urad dal - 1 tsp
Green chillies - 1 or 2
Red chillies - 1 or 2
Mustard - 1/2 tsp
Turmeric - 1/4 tsp
Asafoetida - 1/4 tsp or 1 small piece
Rice flour - 1 tsp
Jaggery - 1 small piece ( optional)
Cut veggies - (Chow Chow or brinjal or okra goes well)
Method:
1) Soak tamarind in water and extract juice
2) Heat oil, add channa dal, urad dal, red chilli, mustard and fry
3) Add turmeric, asafoetida, curry leaves and fry
4) Add to the above tamarind juice, salt and split green chilli, veggies and boil
5) In the end add little piece of jaggery and mix rice flour to couple of spoons of water and add to kuzhambu
6) Cook for few minutes and switch off when kuzhambu comes together.
This kuzhambu is a good match for upmas, pongal

Uppu Char (Tirunelveli special kuzhambu)

Ingredients Required:

Tamarind - small lemon size

Thuar dal - 1 tbsp

Channa dal - 1 tbsp

Urad dal - 1 tbsp

Black sesame seeds - 1/2 tsp

Raw rice - 1/2 tsp

Dry red chillies - 2 ( or more according to spice requirement)

Asafoetida - 1/4 tsp or small piece

Curry leaves - 2 sprigs

Turmeric - 1/4 tsp

Cut veggies of your choice

Method:

1) Soak tamarind in water and extract juice

2) Boil tamarind water with turmeric, salt, asafoetida and veggies

3) Dry roast thuar dal, urad dal, channa dal, sesame seeds, raw rice, chillies and little curry leaves and grind into a powder

4) Add the ground powder to the kuzhambu and cook over medium heat

5) Heat oil, add mustard, once it sputters, add curry leaves and add to kuzhambu

6) Switch off heat once kuzhambu comes together

Podi Kuzhambu

Ingredients Required:
Tamarind - 1 small lemon size
Corriander seeds - 2 tsps
Thuar dal - 11/2 tsps
Channa dal - 1 1/2 tsps
Urad dal - 1 1/2 tsps
Methi seeds - 1/2 tsps
Black Pepper - 1/2 tsps
Dry red chillies - 2 or more according to spice tolerance
Grated coconut - 1 tbsp
Turmeric - 1/4 tsp
Cut veggie mix (root veggies like potatoes, yam, taro root, carrot, beans, peas, okra, brinjal)
--can include onion and drumstick if needed
For tempering:
Asafoetida - 1/4 tsp or a small piece
Curry leaves - 2 sprigs
Mustard - 1/2 tsp
Method:
1) Soak tamarind in water and extract the juice
2) Boil tamarind water with salt, turmeric, asafoetida, veggies
3)  Heat oil, add channa dal, urad dal, thuar dal, methi seeds, black pepper, chillies, little curry leaves and fry till golden
4) Grind the fried stuff with a spoon of coconut and add to kuzhambu
5) Heat oil, add mustard and curry leaves and add to kuzhambu
6) Switch off heat when kuzhambu comes together

Vendhaya Kuzhambu

Ingredients Required:
Tamarind - Medium lemon size
Sambhar powder - 1 tbsp
Methi seeds - 1 tsp
Channa dhal - 1 tsp
Thuar dhal - 1 tsp
Mustard - 1/2 tsp
Asafoetida - 1/4 tsp
Turmeric - 1/4 tsp
Few sprigs curry leaves.
Cut veggies or sundaka vathal or manathakali vathal (pearl onions or drumstick or lady's finger or guar beans or just vathal)
Method:
1) Soak tamarind in water and extract the juice
2) Heat 1 tbsp oil (gingilly oil adds good taste) and add methi , thuar dhal and channa dhal , fry
3) Add to the above turmeric, asafoetida,sambhar powder and the veggies of your choice and cook for few minutes
4) Add tamarind extract to this and let it boil over medium heat for 10 to 15 minutes.
5) Heat oil, add mustard, curry leaves and add to the kuzhambu.
Enjoy with hot rice, Appalam or pappad goes very well with this. Potato curry is also a very good match.
Variation tips:
1) I dont like the whole dhal in kuzhambu so i sometimes grind the fried methi, thuar dhal and channa dhal into a paste.
2) If using manathakali vathal or other dry vathal instead of veggies, fry the vathal in oil and add to kuzhambu while boiling.

Arachu vitta kuzhambu

Same as paruppu kuzhambu but the powder if different.
Follow the same recipe as paruppu kuzhambu but add freshly made powder after the veggies are cooked in tamarind water.
Fresh Kuzhambu powder recipe:
Required Ingredients:
Channa dhal - 1 1/2 tbsp
Corriander seeds - 1 tbsp
Methi seeds - 1/4 tsp
Dry red chillies - 2 ( or add more if you like it spicy)
Asafoetida - 1/2 tsp
Grated coconut - 1 tbsp
Method:
Heat tsp ghee and fry all the above ingredients and grind. Use this powder for arachu vitta kuzhambu. rest of the recipe -- follow that same as paruppu kuzhambu.

Paruppu Kuzhambu

This is basic paruppu Kuzhambu recipe.....

 Ingredients Required: (for 2 people)

Tamarind  - Small lemon size
Kuzhambu powder - 2 1/2 tsp  

Thuar Dhal - 1/2 cup
Turmeric powder - 1/2 tsp
Any veggies of your choice..
You can add any vegetable / veggie mix for this type.

For Tempering:

Ghee /oil - 1 tsp
mustard - 1/2 tsp
Methi seeds - 1 tsp
2 sprigs curry leaves
dry chilli - 1 ( if you need more spice)
asafotida powder - 1/2 tsp or a small peice asafotida cake




Method:

1) Wash thuar dhal and cook in pressure cooker
2) Soak tamarind in water and make into a paste.
3)Add required salt, turmeric, kuzhambu powder to tamarind water and the cut veggies and boil till the veggies are cooked
4)Add cooked thuar dhal to the kuzhambu and cook for another 5 to 10 mins over medium heat
5)Heat ghee and add mustard, once it sputters, add rest of the tempering ingredients and add to kuzhambu and switch off the heat
6)IF the kuzhambu is too watery, mix a tsp of rice flour in couple of spoons of water and add to kuzhambu and cook for 5 minutes to thicken

Enjoy with hot rice, ghee and side dish of your choice......