VEG -- KUZHAMBU

KADALAI KUZHAMBU

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

 

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

     

 CLEAN AND CHOP VALAIPPU -B

 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

           HEAT OIL IN KADAI , SEASON  FENUGRUK , CUMIN SAUTE S.ONION (7)  , GARLIC (6) , TOMATO (1/2) , CURRY LEAVES , ADD PUMPKIN (WITH SKIN) , 
       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

        SOAK BENGAL GRAM DAL (100g)  FOR 1 HOUR , THEN GRID WITH ANISE (1s) , R.CHILLI (3) , GINGER (little )  , GARLIC (2) , COCONUT (1s)  -BLEND COURSELY  AND ADD SALT , CHOPPED S.ONION , CURRY LEAVES , CORRIANDER LEAVES ----MIX WELL  --A

     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 

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

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

urundai kuzhambu

       THOOR DAL (1cup) , BENGAL GRAM DAL (1/4cup) -SOAK TOGETHER FOR 1 HOUR -A

      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

MOOR KUZHAMBU

           BUTTER MILK --2 cups (little watery)--A

    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

                    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 

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

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

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

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

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

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

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

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)