Paruppu Urundai MoreKuzhambu

It's a specialist dish. Normally I love  morekuzhambu very much, by adding  paruppu urundai love more and more.

Some  prepares  Morekuzhambu by using Toor dal and some with  combination of Toor dal and channa dal.

Today I have choosen Toor dal. You can prepare with both combination to make paruppu urundai. Use Sour Butter Milk.

It came out very well. Let's move into the preparation.

Ingredients:

Butter Milk - 2 Cups
Turmeric - 2tbp
Chilli Powder - 1tbsp
Hing - 1tbsp
Coriander Leaves - Few
Salt - To taste

To Grind For Morekuzhambu:

Grated Coconut - 1/2 Cup
Jeera - 1 tbsp
Green Chilli - 2

To Grind For Paruppu Urundai :

Toor Dal - 1/2 Cup
Hing - 1tbsp
Red Chilli - 4

For Seasoning:

Coconut Oil - 1tbsp
Mustard Seeds - 1tbsp
Urad - 1tbsp
Hing - 1tbsp
Fenugreek Seeds - 1tbsp
Curry Leaves - Few

Method Of Preparation:

- Soak  toor dal for 2 hours. Drain the water and take it in a bowl. Put toor dal in a mixer with red chillies, hing and salt.

- Grind it. It should not be fully grinded. Don't add water.

- Now make a small ball.

- Keep it in a idli pot for 3minutes.

- Now urundai is ready for MoreKuzhambu.

- Come to Morekuzhambu part.

- Grind the grated coconut, jeera and green chillies well. Take it in a bowl.

- Beat the curd well.

- In curd add Turmeric, hing, salt, coriander leaves, chilli powder and the grinded items.

- Mix it well.

- Keep kadai in the gas stove and make the flame in low until the end. Drop oil and put the mustard seeds, urad, hing, curry leaves and red chillies. Fry well until it turns into golden brown in color. Now pour morekuzhambu.

- Mix it slowly. Dont mix again and again.

-  Now put the prepared paruppu urundai. Keep the flame in low. Boil it for 5 to 8 minutes in a low flame.

- Mouth watering Paruppu Urundai Morekuzhambu is ready to serve.

- Here is an one more clip of Paruppu Urundai Morekuzhambu.

Poondu Kuzhambu

Poondu Kuzhambu is a pakka South Indian recipe and also it's a very famous dish in "Karaikudi". I have prepared it in my own style.

Just reminds me of my Mom's Preparation.

This turned out very tasty.

Ingredients:

Garlic - 15
Small Onion - 5 to 6
Turmeric - 1tbsp
Kuzhambu Powder or Sambar powder - 1 laddle
Salt - To taste
Tamarind - 1Small lemon size
Gingelly Oil
Tomato - 1 (Optional)
Coconut Milk - 1 Cup (Optional)

For Seasoning:

Chopped Small Onion - Few
Mustard Seeds -1tbsp
Urad -1tbsp
Hing -1tbsp
Fenugreek Seeds - 1tbsp
Curry Leaves - Few

Method Of Preparation :

-  Soak  tamarind for 15minutes.

- Keep kadai in the gas stove. Pour 2 tbsp of oil and put garlic, onions and turmeric together. If you want to add tomato add it now.

- Saute it for 2 minutes.

- Now pour tamarind pulp. Add salt and boil it for 10 minutes.

- After 10 minutes add  kuzhambu powder or sambar powder.

- Let them boil for another 10minutes. If you want to add the coconut milk add it now.

- While removing from flame pour 1tbsp of gingelly oil and leave for 1minute.

- After it gets boiled pour boiled kuzhambu into the clean kadai or clean vessel.

- Now keep kadai in the gas stove drop oil and put mustard seeds, urad, hing, chopped onions, fenugreek seeds and curryleaves.

- Saute it well until it turn into golden brown in color.

- Put the fried items into the prepared kuzhambu.

- Mix it slightly.

- Now Poondu Kuzhambu is hot to serve.

Pakarkkai Kuzhambu

Bitter guard kuzhambu is good for health. It will kill the bad germs in the stomache.

So don't avoid "Bitter Guard".


Ingredients:

Big Pakarkkai -2
Garlic - Few
Small Onion - 6-7
Shredded Coconut - 1/2 Cup
Jeera - 1tbsp
Green chilli - 2
Salt -To Taste
Oil - 3tbsp
Fenugreek Seeds - 1tbsp
Mustard Seeds - 1tbsp
Urad - 1tbsp
Tamarind - Few
Turmeric Powder - A pinch
Sambar Powder - 2tbsp

Method Of Preparation:

- Soak tamarind for 15minutes, then extract the tamarind pulp without any dust.

- Peel onion skin. Make onion like two partition. First is take it as whole onion like 5 to 6. Second partition is cut the onion into small pieces.

- Cut the pakarkaai and take it in a plate.

- Grind the coconut, jeera and chilli together. Make a fine paste.

- Now keep kadai in the gas. Pour oil and add whole onion, pakarkkai, garlic and turmeric powder.Fry for a minute.

- Pour tamarind extract. Add salt now.

- Let it boil for 10 minutes.

- After 10minutes put the sambar powder. Allow kuzhambu to boil for another 5minutes, raw smell has to go.

- After 5minutes add the grinded items and let it be boil for another 5mintues.

- Remove kadai in the gas stove.

- Now keep another kadai in the gas stove.

- Add oil and put mustard seeds, urad, fenugreek seeds, curry leaves and chopped onion.

- Fry well until it becomes golden brown color.

-Now add the fried items to prepared kuzhambu. Mix it slightly.

- Pakarkkai Kuzhambu is ready is now.

Murukakaai Kuzhambu

Drumstick kuzhambu, its very easy but the procedure is long. 

Ingredients:

Drumstick - 2
Small Onion - 6-7
Shredded Coconut - 1/2 Cup
Jeera - 1tbsp
Green chilli - 2
Salt -To Taste
Oil - 3tbsp
Fenugreek Seeds - 1tbsp
Mustard Seeds - 1tbsp
Urad - 1tbsp
Tamarind - Few
Turmeric Powder - A pinch
Sambar Powder - 2tbsp

Method Of Preparation:

- Soak  tamarind for 15minutes, then extract the tamarind pulp without any dust.

- Peel onion skin. Make onion like two partition. First, take it as whole onion like 5 to 6. Second partition is cut onion into small pieces.

- Cut drumstick and take it in a plate.

- Grind coconut, jeera and chilli together. Make a fine paste.

- Now keep kadai in the gas. Pour oil and add whole onion,drumstick and turmeric powder.
Fry for a minute.

- Pour tamarind extract. Put the salt now.

- Let it boil for 10 minutes.

- After 10minutes put sambar powder. Allow kuzhambu to boil for another 5minutes,  raw smell has to go.

- After 5minutes put the grinded items and let it be boil for another 5mintues.

- Remove kadai in the gas stove.

- Now keep another kadai in the gas stove.

- Pour oil and add mustard seeds, urad, fenugreek seeds, curry leaves and chopped onion.

- Fry well until it becomes golden brown color.

-Now put the fried items to the prepared kuzhambu. Mix it slightly.

-Murunkakai Kuzhambu is ready is now.

- Same procedure for all types of kuzhambu like kathirikai kuzhambu, vendaikkai kuzhambu, sepankzhalangu kuzhambu, pakarkaai kuzhambu etc.

- If you want you can add extra veggies like potato and vendaikaai for murunkakaai kuzhambu.

Vathakuzhambu

Vathakuzhambu with potato is one of the excellent combinations to eat. Most of the time   I will do this dish. We can add vathakuzhambu as a side dish for curd rice too.

Ingredients:

Manathakali - 2 tbsp

Sundaikai - 2 tbsp

Fenugreek Seeds ( Vendhayam) - 1tbsp

Hing- 1 tbsp

Curry leaves - 10

Tamarind – Big Amla size

Salt - As you want

Method of preparation:

- Soak Tamarind for half an hour.  Smash it well.

- Keep  pan and add oil, mustard seeds, vendhayam, manathakali, sundaikai, hing, and curry leaves. Fry well until it comes golden brown.

- Humm put sambar podi or vathakuzhambu podi. Fry well for a minute.

- Now pour smashed tamarind water. Finally add salt to taste.

- It has to cook for 15 to 20 minutes until it comes like thick paste.

- Now vathakuzhambu is ready.

Araithuvita Sambar

Most of the time shiva asks me to prepare sambar. Today also he asked me to prepare sambar. I learnt this dish from my mom. For araithuvita sambar, I will put beans, potato, brinjal, drumstick and tomato, these veggies will give more taste to eat and healthier too.

It is a traditional recipe too. This goes very well with rice, idly and dosa.


Ingredients:

Thoor Dal - 1cup
Beans - 2
Carrot - 1
Drumstick - 1
Potato - 1
Tomato - 1
Curry Leaves - 10
Coriander Leaves - Few
Jeera - 3 tbsp
Shredded Coconut - 1 cup
Fenugreek Seeds - 1tbsp
Turmeric - 1tbsp
Tamarind - Few
Salt - As u want

Method of Preparation:

- Soak Tamarind for 15 minutes, and extract the juice.

- Grind  coconut and jeera and take it aside.

- Boil  thoor dal with jeera in a pressure cooker for 15 mintues and keep it aside.

- Cut  veggies in lengthwise order. Clean it well.

- Take pan and keep it in gas stove, put the veggies in the kadai and pours the smashed tamarind water and put the Turmeric powder.

- Boil this for 10 minutes.

- With the half boiled veggies put sambar podi and boil well, until the raw smells vanish.

- Now add boiled thoor dal and grinded coconut.

- Cook this for 3 mintues. Take it aside.

- Keep pan in the gas stove, add oil, hing, mustard seeds, vendhayam and curry leaves until it comes golden brownish color.

- Put this to the prepared sambar.




- Garnish sambar with coriander leaves.

- Serve with plain rice and a spoon of ghee; it will give special taste to sambar rice.

- Here is an one more clip.

Vendaikkai MoreKuzhambu

Morekuzhlambu is the traditional recipe. It is easy to prepare too. It’s good to prepare in summer time. This takes around 20 minutes, including the time of grinding and cutting the vegetables. There are different varities of MoreKuzhambu I have picked Ladies finger MoreKuzhambu. It is too tasty. This dish is usually served for lunch and the good combination of paruppu usilie, potato poriyal or papad as a side dish. My hubby likes this dish very much.

Usually he wants to prepare this dish. I will prepare once in a week.



Ingredients:

Curd - 2 to 3 cups.
Shredded Coconut - 1cup
Coriander seeds - 1 tbsp
Bengal Gram - 2 tbsp
Green chili - 2
Red Chili - 2
Turmeric - 1 tbsp
Jeera - 1 tbsp
Ladies Finger - 5
Mustard seeds - 1 tbsp
Hing - 1 tbsp
Curry leaves - 10
Coriander Leaves - Few
Salt - As you want


Method of Preparation:

- First soak the Bengal gram in warm water for 20 minutes.

- Fry the coriander seeds, and keep it aside.

- Now grind the coconut, bengal gram, jeera, green chili and coriander seeds.



- Pour the oil, turmeric powder and salt in the pan, put the ladies finger and fry well.

- Take it in a separate bowl.

- Take the curd in a separate bowl and put the salt, hing and turmeric powder, smash it well without any lumps.

- Keep the pan in a gas stove; pour oil (instead of gingely oil, if you want, you can add coconut oil).

- Put mustard seeds, curry leaves, and pour the beated curd items and add the fried vendaikkai.

- Cook for 30 seconds in a low flame.

- At last garnish with coriander leaves.

- Vendaikkai Morekuzhambu is ready to serve.