KADALAI KUZHAMBU
BOIL DAL WITH GARLIC AND TURMERIC POWDER , ONCE IT BOILED MASH IT FINELY -A
ADD WATER WITH A AND ALLOW TO BOIL , IN THAT ADD BOILED GROUNDNUT , NEEDED VEGETABLES (OPTIONAL) , CHILLI POWDER , SAMBAR POWDER , SALT , TOMATO , G.CHIILI , S.ONION
ONCE VEGETABLES BOILED ADD TAMARID WATER
THEN SEASON IT WITH FENUGRUK , CUMIN , MASTARD SEEDS
MIX AND MAKE IT TO BOIL A MINUTE , OFF THE STOVE
ADD FEW CURRY LEAVES AND CORIANDER LEAVES
BITTER GUARD PULI KUZHAMBU
KADALAI KUZHAMBU |
ADD WATER WITH A AND ALLOW TO BOIL , IN THAT ADD BOILED GROUNDNUT , NEEDED VEGETABLES (OPTIONAL) , CHILLI POWDER , SAMBAR POWDER , SALT , TOMATO , G.CHIILI , S.ONION
ONCE VEGETABLES BOILED ADD TAMARID WATER
THEN SEASON IT WITH FENUGRUK , CUMIN , MASTARD SEEDS
MIX AND MAKE IT TO BOIL A MINUTE , OFF THE STOVE
ADD FEW CURRY LEAVES AND CORIANDER LEAVES
BITTER GUARD PULI KUZHAMBU
CLEAN AND CUT BITTER GUARD IN REQUIRED SHAPE -A
HEAT KADAI AND ADD OIL , ONCE IT GETS HEATED SEASON FENUGRUK , CUMIN , THEN SAUTE S.ONION , TOMATO , CURRY LEAVES , BITTER GUARD
SAUTE UNTIL BITTER GUARD RAW SMELL GOES , THEN ADD CHILLI POWDER , TURMERIC POWDER , DHANYA POWDER , SALT , TAMRIND WATER
SAUTE AND ALLOW TO BOIL , ONCE OIL SEPARTES ADD COCONUT MILK (1s)
IF NEEDED -ADD BRUMSTICK AND BRINJAL
VALLAIPOO KUZHAMBU
VALLAIPOO KUZHAMBU
BOIL MOONG DALL (1 CUP) --A
IN A ADD B, CHOPPED ONIONS, TOMATO, G. CHILLI (1) , CHILLI POWDER, SAMBAR POWDER, TURMERIC POWDER, SALT - mix everything and allow to boil for one vissel -c
After vissel reduces, open the lid and allow to boil by adding coconut paste (1s) , tamarid water
Allow to boil untill it gets kuzhambu constancy , then season it mustard seeds and fenugreek, curryleaves
PUMPKIN PULI KUZHAMBU
pumpkin puli kuzhambu |
SAUTE THEN ADD SAMBAR POWDER (1s) , CHILLI POWDER (2s) , DHANYA POWDER (4s) , TURMERIC POWDER (1/4s) , MIX THEN ADD TAMARIND WATER AND SALT
ONCE KUZHAMBU STARTS BOILING AND OILS COMES TO SEPARATE ADD COCONUT MILK
POKADA KUZHAMBU
pokada kuzhambu |
HEAT A KADAI WITH NEEDED OIL AND FRY A LITTLE BY LITTLE IN REQUIRED SHAPE ----B
AGAIN HEAT KADAI WITH OIL , SEASON CUMIN , FENUGRUK , SAUTE ONION , TOMATO , MASHED GARLIC , CURRY LEAVES
TURMERIC POWDER , CHILLI POWDER , DHANYA POWDER , COCONUT PASTE , SALT , SAUTE WELL UNTIL RAW SMELL GOES , ADD TAMARID WATER
ONCE OIL SEPARATES FROM KUZHAMBU
ADD B WITH IT , ALLOW TO BOIL FOR FEW SECONDS AND OFF THE STOVE
EDICHA KUZHAMBU
R.CHILLI (5) , FULL DHANYA (3s) , GRAM DAL (1s) , URAD DAL(1s) , FENUGRUK (1/2s) , CUMIN (1/2s) --ROAST IN LITTLE OIL -POWDER IT AND ADD GARLIC , S.ONION , TOMATO -BLEND AND KEEP AS FINE PASTE --A
HEAT A KADAI WITH MORE GINGERLY OIL , SEASON MUSTARD SEEDS , SAUTE S.ONION , GARLIC AND TOMATO
THEN ADD TAMARIND WATER , ALLOW TO BOIL A MINUTE AND ADD A WITH IT , AND ADD NEEDED SALT
ONCE IT GETS THICK AND OIL STARTS SEPARATING OFF THE STOVE
PIRANDAI KUZHAMBU
CLEAN PIRANDAI LEAVES AND CUT IN SMALL SIZE --FINELY SAUTE (UNTIL COLOUR CHANGES) WITH SESAME OIL -A
HEAT SESAME OIL , SEASON FENUGRUK , CUMIN SEEDS , SAUTE S.ONION , GARLIC , TOMATO , CURRY LEAVES , CHILLI POWDER (2s), DHANYA POWDER (4s), TURMERIC POWDER , COCONUT PASTE (1s) , SALT , TAMARIND WATER (MORE)-SAUTE THEN MAKE IT BOIL UNTIL OIL SEPARATES
NOTE ;THIS KUZHAMBU GOOD WHEN GRAVY COMES THICK
IF NEEDED ADD DRUMSTICK WITH IT
KEERAI KUZHAMBU
BOIL TOOR DAL WITH GARLIC AND TURMERIC POWDER , THEN ADD CLEAN KEERAI , B.ONION , CHILLI POWDER , SALT , COCONUT PASTE -KEEP 1 VISSEL OR ALLOW UNTIL KEERAI GOT BOIL
THEN SEASON WITH MUSTARD SEEDS . HING , CUMIN SEEDS
ADD FEW DROPS TAMARIND WATER
URUNDAI KUZHAMBU
PIRANDAI KUZHAMBU
PIRANDAI KUZHAMBU |
HEAT SESAME OIL , SEASON FENUGRUK , CUMIN SEEDS , SAUTE S.ONION , GARLIC , TOMATO , CURRY LEAVES , CHILLI POWDER (2s), DHANYA POWDER (4s), TURMERIC POWDER , COCONUT PASTE (1s) , SALT , TAMARIND WATER (MORE)-SAUTE THEN MAKE IT BOIL UNTIL OIL SEPARATES
NOTE ;THIS KUZHAMBU GOOD WHEN GRAVY COMES THICK
IF NEEDED ADD DRUMSTICK WITH IT
KEERAI KUZHAMBU
KEERAI KUZHAMBU |
BOIL TOOR DAL WITH GARLIC AND TURMERIC POWDER , THEN ADD CLEAN KEERAI , B.ONION , CHILLI POWDER , SALT , COCONUT PASTE -KEEP 1 VISSEL OR ALLOW UNTIL KEERAI GOT BOIL
THEN SEASON WITH MUSTARD SEEDS . HING , CUMIN SEEDS
ADD FEW DROPS TAMARIND WATER
URUNDAI KUZHAMBU
WITH A ADD ANISE (1s) -BLEND IT AS COARSE -B
WITH B ADD CHOPPED ONION , GARLIC , GINGER , GRATED COCONUT , CHILLI POWDER , SALT - MIX TOGETHER AND MAKE IT AS SMALL BALLS --C
TAMARIND WATER (2cup) , CHILLI POWDER (2s), DHANYA POWDER(4s) , TURMERIC POWDER(1/2s) , SALT ,COCONUT PASTE (1s) -MIX ALL AS WATERY -D
HEAT OIL IN A KADAI SEASON ANISE , FENUGRUK , SAUTE ONION , TAMATO , CURRY LEAVES , ADD D WITH THIS
WHEN KUZHAMBU STARTS BOILING ADD C AND ALLOW EVEYTHING TO BOIL
WHEN OIL SEPARATES OFF THE STOVE
MOOR KUZHAMBU
PEPPER (3s) , FULL DHANYA (2s) , CUMIN SEEDS (1s) , R.CHILLI (2) , GRATED COCONUT (2s) , P.RICE (1/2s) --DRY ROAST AND GRIND AS PASTE -- -A
HEAT SESAME OIL IN KADAI , SEASON FENUGRUK , CUMIN , THEN SAUTE ONION (7) , GARLIC (5) , C.LEAVES --THEN ADD TAMARIND WATER (2 cups) , SALT , TURMERIC POWDER
ONCE EVERYTHING STARTS BOILING ADD A AND MIX IT
ALLOW EVERYTHING TO BOIL UNTIL OIL SEPARATES AND
KUZHAMBU BECOMES THICK
IN OIL SEOSON FENUGRUK , CUMIN THEN SAUTE , S.ONION , GARLIC , TOMATO , CURRY LEAF , MARAVELI , AFTER FRYING ADD TURMERIC POWDER (1/4s) , CHILLI POWDER (2s) , SAMBAR POWDER(1s) , DHANYA POWDER (4s)
, SALT , TAMARIND WATER , MAKE EVERYTHING TO BOIL , AFTER OIL SEPARATES ,OFF THE STOVE, ADD COCONUT MILK(1s) ,THEN JAGGERY (1 PINCH)
TOMATO SOUP
BOIL GRAM DAL -- A--------
HEAT OIL SEASON CINNAMON , CARDOMAN , BAY LEAF , ANISE , THEN SAUTE B.ONION (1) , TOMATO (3) , G.CHILLI (5) , GINGER + GARLIC PASTE , NICELY SAUTE ,,THEN ADD PEPPER POWDER , CUMIN POWDER , ANISE POWDER , SALT ,, LATER ADD A ,,, WHEN EVERYTHING BOILS ADD COCONUT MILK ( 3s) , LEMON JUICE (3 drops) , GARNISH WITH CORIANDER LEAFS
CHANNA KUZHAMBU
BOIL SOAK CHANNA (50g) IN RICE WASHED WATER WITH HALF SALT , ONCE CHANNA HALF BOILED ADD S.ONION (10) , TOMATA (1/2) , G.CHILLI (9) , TURMERIC POWDER (1/4s) , SALT , DHANYA POWDER (3s) , COCONUT PASTE (2s) , TAMARIND WATER (5s) -----MAKE EVERYTHING TO BOIL ,THEN SEASON IT WITH FENUGRUK , CUMIN , MASHED GARLIC , CURRY LEAF
LADIESFIGURE SOUR KUZHAMBU
FRY THE CUTTED LADIES FIGURE IN EMPTY PAN , WHEN IT COMES TO DRY FORM KEEP IT ASIDE ------ HEAT OIL FRY FENUGRUK , CUMIN , B.ONION , TOMATO , CURRY LEAF , LADIES FIGURE , MANGO , CHILL POWDER , TURMERIC POWDER , DHANYA POWDER , SALT , SAMBAR POWDER , FRY WELL ADD TAMARIND WATER ( MASH THE TAMARIND IN RICE WASHED WATER )- LET IT BOIL UNTIL OIL SEPARATES
FENUGRUK KUZHAMBU
FRY FENUGRUK IN EMPTY PAN FOR FEW MIN --- MAKE IT POWDER (*) ---------- -HEAT THE OIL IN PAN FRY CUMIN , FENUGRUK , CUTTED S.ONION (20) , TOMATO , CURRY LEAF , THEN ADD TURMERIC POWDER , CHILL POWDER , DHANYA POWDER , SALT , TAMARIND WATER , , LET IT BOIL , WHEN OIL SEPARATES , ADD COCONUT MILK (1s) , WITHIN A SEC OFF THE STOVE ADD (*) , AND PINCH OF JAGGERY
DRY MANGO ADDED KUZHAMBU
SOAK THE DRY MANGO FOR 20 MIN IN HOT WATER -------- HEAT THE OIL , FRY FENUGRUK , CUMIN , S.ONION , TOMATO , GARLIC , CURRY LEAF , DRUMSTICK , POTATO , BRINJAL , DRIED MANGO , FRY WELL ADD CHILL POWDER (2S) , DHANYA POWDER (3S) , TURMERIC POWDER (1/4S) , SAMBAR POWDER (1S) , SALT , TAMARIND WATER ,MAKE IT BOIL , AFTER OIL SEPARATES ADD COCONUT MILK ( 1s)
THATTA PAYIRU KUZHAMBU
FRY THE PAYIRU IN EMPTY PAN , MAKE IT BOIL IN RICE WASHED WATER AND SALT , LATER ADD S.ONION , TOMATO , G.CHILL , DHANYA POWDER , TURMERIC POWDER , COCONUT PASTE , TAMARIND WATER , THEN SEASON WITH CUMIN , FENUGRUK , GARLIC ,CURRY LEAF
VEG KURUMA
- COCONUT , G.CHILLI , ANISE , BENGAL GRAM , GINGER , GARLIC , S.ONION - FRY AND BLEND-
- - MIX THE BLENDED PASTE WITH WATER , SALT , DHANYA POWDER (1/2s) -KUZHAMBU
---- HEAT THE OIL , FRY CINNAMON , CARDAMON , CLOVE , ANISE , BAY LEAF , B.ONION , TOMATO , CURRYLEAF , NEEDED VEGETABLES , FRY WELL ADD KUZHAMBU , AFTER OIL SEPARATES , OFF THE STOVE ADD LEMON JUICE
DUPLICATE MUTTON KUZHAMBU
GARLIC KUZHAMBU
- IN OIL PUT FENUGRUK, CUMIN THEN FRY , S.ONION , MORE GARLIC , TOMATO ,CURRY LEAF , ,AFTER FRYING ADD TURMERIC POWDER , CHILLI POWDER , SAMBAR POWDER, THANYA POWDER , SALT , TAMARIND WATER , MAKE EVERYTHING TO BOIL , AFTER OIL SEPARATES ,OFF THE STOVE, ADD COCONUT MILK(1s) ,THEN JAGGERY (1 PINCH)
FULL DHANYA-(3s) , GRATED COCONUT (1s) , G.CHILLI (3) , CUMIN (1S) , GINGER , SOAKED BENGAL GRAM DAL (1s) , SOAKED DOOR DAL (1s) --BLEND NICELY --B
ADD B IN A WITH SALT --C
HEAT A EMPTY KADAI , PUT LADIES FINGURE AND HEAT UNTIL STICKY GOES , THEN ADD WATER WITH LITTLE SALT , ONCE IT BOILED , REMOVE LADIES FINGURE AND ADD IN C
HEAT A KADAI WITH OIL , SEASON MUSTARD SEEDS AND RED.CHILLIES THEN ADD C
ONCE IT STARTS BOILING WITH FOAM , OFF THE STOVE AND ADD CURRY LEAVES AND CORRIANDER LEAVES
PEPPER KUZHAMBU
PEPPER KUZHAMBU |
PEPPER (3s) , FULL DHANYA (2s) , CUMIN SEEDS (1s) , R.CHILLI (2) , GRATED COCONUT (2s) , P.RICE (1/2s) --DRY ROAST AND GRIND AS PASTE -- -A
HEAT SESAME OIL IN KADAI , SEASON FENUGRUK , CUMIN , THEN SAUTE ONION (7) , GARLIC (5) , C.LEAVES --THEN ADD TAMARIND WATER (2 cups) , SALT , TURMERIC POWDER
ONCE EVERYTHING STARTS BOILING ADD A AND MIX IT
ALLOW EVERYTHING TO BOIL UNTIL OIL SEPARATES AND
KUZHAMBU BECOMES THICK
MARAVELI KUZHAMBU
MARAVELI KUZHAMBU |
, SALT , TAMARIND WATER , MAKE EVERYTHING TO BOIL , AFTER OIL SEPARATES ,OFF THE STOVE, ADD COCONUT MILK(1s) ,THEN JAGGERY (1 PINCH)
TOMATO SOUP
TOMATO SOUP |
HEAT OIL SEASON CINNAMON , CARDOMAN , BAY LEAF , ANISE , THEN SAUTE B.ONION (1) , TOMATO (3) , G.CHILLI (5) , GINGER + GARLIC PASTE , NICELY SAUTE ,,THEN ADD PEPPER POWDER , CUMIN POWDER , ANISE POWDER , SALT ,, LATER ADD A ,,, WHEN EVERYTHING BOILS ADD COCONUT MILK ( 3s) , LEMON JUICE (3 drops) , GARNISH WITH CORIANDER LEAFS
CHANNA KUZHAMBU
CHANNA KUZHAMBU |
BOIL SOAK CHANNA (50g) IN RICE WASHED WATER WITH HALF SALT , ONCE CHANNA HALF BOILED ADD S.ONION (10) , TOMATA (1/2) , G.CHILLI (9) , TURMERIC POWDER (1/4s) , SALT , DHANYA POWDER (3s) , COCONUT PASTE (2s) , TAMARIND WATER (5s) -----MAKE EVERYTHING TO BOIL ,THEN SEASON IT WITH FENUGRUK , CUMIN , MASHED GARLIC , CURRY LEAF
LADIESFIGURE SOUR KUZHAMBU
LADIESFIGURE SOUR KUZHAMBU |
FENUGRUK KUZHAMBU
FENUGRUK KUZHAMBU |
DRY MANGO ADDED KUZHAMBU
DRY MANGO ADDED KUZHAMBU |
SOAK THE DRY MANGO FOR 20 MIN IN HOT WATER -------- HEAT THE OIL , FRY FENUGRUK , CUMIN , S.ONION , TOMATO , GARLIC , CURRY LEAF , DRUMSTICK , POTATO , BRINJAL , DRIED MANGO , FRY WELL ADD CHILL POWDER (2S) , DHANYA POWDER (3S) , TURMERIC POWDER (1/4S) , SAMBAR POWDER (1S) , SALT , TAMARIND WATER ,MAKE IT BOIL , AFTER OIL SEPARATES ADD COCONUT MILK ( 1s)
THATTA PAYIRU KUZHAMBU
THATTA PAYIRU KUZHAMBU |
VEG KURUMA
VEG KURUMA |
- - MIX THE BLENDED PASTE WITH WATER , SALT , DHANYA POWDER (1/2s) -KUZHAMBU
---- HEAT THE OIL , FRY CINNAMON , CARDAMON , CLOVE , ANISE , BAY LEAF , B.ONION , TOMATO , CURRYLEAF , NEEDED VEGETABLES , FRY WELL ADD KUZHAMBU , AFTER OIL SEPARATES , OFF THE STOVE ADD LEMON JUICE
DUPLICATE MUTTON KUZHAMBU
DUPLICATE MUTTON KUZHAMBU |
---BOILING WATER ADD MORE SLICED TOMATO , AFTER BOILING ADD POTATO OR RADISH OR BRINJAL , ADD CHILLI POWDER , DHANYA POWDER , SALT , PASTE(COCONUT,ANISE,BENGAL GRAM), ONCE VEGETABLES BOILED SEOSON WITH CINNAMON , FENUGRUK,CURRY LEAF, B.ONION , GARLIC
GARLIC KUZHAMBU
GARLIC KUZHAMBU |
- IN OIL PUT FENUGRUK, CUMIN THEN FRY , S.ONION , MORE GARLIC , TOMATO ,CURRY LEAF , ,AFTER FRYING ADD TURMERIC POWDER , CHILLI POWDER , SAMBAR POWDER, THANYA POWDER , SALT , TAMARIND WATER , MAKE EVERYTHING TO BOIL , AFTER OIL SEPARATES ,OFF THE STOVE, ADD COCONUT MILK(1s) ,THEN JAGGERY (1 PINCH)
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