PARUPU URUNDAI KUZHAMBU

NEEDED

Toovar dal - 1/2 cup 

channa dal - 1/4 cup 

green chilly -3 (add to ur taste)

salt

hing 

little curry leaves

tamarind water - 2 cups (take 1 small lemon size tamarind )

grated coconut - 1 tbsp (opt)

turmeric powder - 1/4  tsp

sambar powder - 2 tsp 

little jaggery (opt)

1 tsp - oil 

1 tsp mustard 

METHOD

• soak toovar dal and channa dal together in a bowl for an hr.
• drain the water ,add curry leaves , hing, turmeric, green chilly ,salt  and grind to a paste .
• (add water if required for grinding)
• remove , add little coconut ,mix well .
• make small balls and keep aside .
• (if the paste is very sticky and not able to make balls , u can drop small balls directly in the boiling kuzhambu.)
• in a wok add 1 tsp oil and temper mustard .
• add the tamarind water , hing , turmeric , sambar powder.
• add salt.and little jaggery .
• when it starts boiling ,reduce the flame  and gently drop the dal balls .
• now allow it to cook , dont keep turning the balls .
• once the balls are cooked it will become firm.
• see to the kuzhambu consistency also .remove and garnish with chopped corriander.
• good with rice , idly , dosa................

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MASOOR DAL SAMBAR

THIS IS SAME AS OUR NORMAL SAMBAR , BUT INSTEAD OF  TOOVAR DAL  WE USE MASOOR DAL.

NEEDED
1 cup masoor dal - pressure cooked
Any vegetable- ( capsicum or  onion or pumpkin .......) -  cut medium size
1 tomato- big piece(opt)
Sambar powder
Hing
Turmeric powder
Tamarind water
Salt
Curry leaves
Tempering - 1 tsp oil , mustard - 1 tsp

METHOD

• Pressure cook masoor dal and keep aside.
• In a wok add tamarind water( add water ,1 cup-  if the tamarind water is too thick )
• Add sambar powder,  hing , turmeric.
• Add the vegetable and the tomato .
• Cook on medium flame.
• Add salt .
•  if the vegetableis cooked , then add the masoor dal .
• Bring it to a boil .
• ( if the sambar is too watery add 1 tsp rice flour mixed in little water and cook for few minutes. )
• Temper mustard, curry leaves in 1 tsp oil  and add to the sambar.

NOTE
I always reduce the tamarind and add 1 tomato .if u want u can avoid tomato .
Can add little jaggery to the sambar if u want.

ORANGE SKIN KUZHAMBU

THIS KUZHAMBU IS SAME AS V MAKE VATHA KUZHAMBU , BUT WITHOUT ANY VATHAL . IT HAS A STRONG ORANGE FLAVOUR .

NEEDED
orange skin - (slightly scrap the inner white layer ) - cut - 1/2 cup
tamarind water
salt
hing
turmeric powder
sambar powder
little jaggery
1 tbsp til oil, mustard , 1 tsp ground nut, 1 tsp urad dal .
curry leaves

METHOD 

• in a wok add oil and temper , mustard , urad dal , ground nut .
• add the chopped orange skin , curry leaves .
• fry for few minutes .
• then add the tamarind water , add water as required .
• add hing , turmeric powder, salt , sambar powder. 
• add little jaggery .
• cook till it slightly thickens.
• if its too watery add 1 tsp rice flour with little water . 
• cook for few minutes and remove . 

ELANG CORRIANDER KUZHAMBU

NEEDED
toovar dal  - 1/2 cup
small onion - 20
urad dal , mustard, 2 tsp oil
corriander
tomato - 1
1 green chilly
tamarind paste  or tamarind water
samdar powder
hing
turmeric powder
jaggery - 1/4 tsp
1 tsp jeera

METHOD

• pressure cook toovar dal , along with 14 onion , green chilly , tomato , corriander .
• add water as required and cook . (3 whistle.
• grind the remaining onion and jeera to a paste.
• in a kadai add 2 tsp oil , temper mustard , urad dal , hing ,curry leaves.
• add tamarind water and turmeric . sambar powder.
• then add pressure cooked items , and onion jeera paste .
• add salt and little jaggery . 
• bring it to a boil and remove.

ADALAKAI KULAMBU

NEEDED
adalakai- little (discard the seed)
Fresh tatampayar / chawli / matki dal - 1 tbsp
Turmeric powder
salt
hing
Tamarind water
sambar powder
little jaggery
toovar dal - (pressure cooked) little
2tsp oil, mustard,  curry leaves- for tempering

METHOD

• In a pan add 2 tsp oil and fry the adalakai for 2 min , adding little salt.
• Then remove and pressure  cook the adalakai and tatampayar together.
• Then transfer this to a pan , add tamarind water , sambar powder,  salt hing , turmeric powder.
• Cook on a medium flame.
• Add little jaggery.
• At last add the cooked toovar dal , and bring it to a boil.
• Temper mustard in 2 tsp oil and and to the kulumbu.  Add curry leaves and remove.

NOTE
if using dry matki soak over night.
Pressure cook leaving 2,3 whistle.

VALAIPOO SAMBAR

NEEDED:
valaipoo \ plantain flower - discard the stem from the middle and chop
karamani / matki  - 1\4 cup
1 tbsp toovar dal
tamarind water - 1 cup
salt
sambar powder
hing
turmeric powder
1/2 tsp jaggery

METHOD:

• in a bowl put the matki and above put the valaipoo . add water as required.
• then keep toovar dal in a seperate bowl, adding water, turmeric powder . 
• keep this  both in a cooker and pressure cook , leave 2 whistle.
• remove and keep aside.
• in a wok temper mustard and add the cooked matki, valaipoo. 
• add tamarind water and cook for few min.
• add salt, hing, sambar powder.
• add the cooked toovar dal , mix well .
• add 1/2 tsp jaggery .
• cook for few min and bring it to a boil . 
• add curryleaves and remove. 

PONAGANI KEERAI KUZHAMBU

NEEDED:

Ponnagani keerai - finely chopped
Onion-  1 chopped
Tamarind water
Toovar dal - 1 /2  cup
Hing
Turmeric powder
Salt
Sambar powder
1/2 tsp jaggery
1 tsp oil, mustard

METHOD

• Wash nicely the keerai and in a bowl . Add the chopped onion to the keerai . Add little water.
• Take another bowl and put toovar dal, turmeric powder  . Pour water as required.  
• Arrange both in a cooker and pressure cook leaving 2 - 3 whistle.
• Remove and keep aside.
• In a wok temper mustard and add tamarind water.  
• When it boils add the cooked keerai .
• Add salt , sambar powder,  hing . 
• Cook for few minutes. 
• Then add the cooked toovar dal.  
• Add 1/2 tsp jaggery.  
• Bring it to a boil, add curry leaves and remove.

VAALA KAACHAL KUZHAMBU

NEEDED:

Vaala kacal/  bady raw banana- 10 ( peel skin and cut to small pieces)
Tamarind water - 1 cup
Salt
Sambar powder
Hing
Turmeric powder
1/2 tsp jaggery
2 tbsp toovar dal ( pressure cooked)
2 tsp oil,  mustard,  urad dal,  curry leaves.
2 tsp -grated coconut
Wadiyan - 10 ( opt)

METHOD

• Take a wok and Boil the vala chacal in tamarind water. 
• Add salt, sambar powder, hing, turmeric powder .
• Close the lid and  Cook till soft. 
• Now add the cooked toovar dal.  
• temper mustard,  urad dal,  curry leaves in to tsp oil , then  add the coconut and fry for a minute.  
• Add this to the kuzhambu.
• Add little jaggery.  
• Mix well and cook for few minutes and remove. Can add the fried wadiyan at last.

NOTE
If going to add wadiyan,  1st fry in oil till brown and then add .

THUTHUVALAI KULAMBU

NEEDED:

sundaikai vathal - 1 tbsp
Thuthuvalai leaves - 10
Tamarind water
Sambar powder
Hing
1 tbsp oil ,
1 tsp mustard
1 tsp urad dal
1 tsp methi seeds
1 red chilly
Little jaggery
Salt

METHOD

• In a wok add oil and temper mustard , urad dal,  methi seeds, red chilly. 
• Then add sundaikai vathal , and thuthuvalai leaves. 
• Fry well and add tamarind water.
• Add salt, hing ,  sambar powder , little jaggery .
• Cook on a medium flame, till it thickens a little.  
• Add curry leaves and remove.

NOTE
If too watery , mix 1 tsp rice flour in little water and add. It will thicken.

PARANGIKAI (RED PUMKIN) ARACHA SAMBAR

 

NEEDED:

Red pumpkin
Tamarind water
Salt
little jaggery

TO ROAST AND GRIND

1 Tbsp toovar dal
1 tsp plain rice
1/4 tsp methi seeds
2 red chilly
Coconut grated ( handful)
1/2 tsp urad dal
Curry leaves
Roast and grind to a paste adding water as required.

METHOD

• In a pan add little oil and fry the pumpkin.
• Then add tamarind water. Let it boil.
• cook for few minutes.
• Add salt and ground paste. 
• Add little jaggery. 
• Cook for few min and remove.

METHI KUZHAMBU

NEEDED:
methi leaves ( small r big  any ) - chopped
Sambar powder
Salt
Tamarind water
Haldi
Hing
Pressure cooked toovar dal
Little jaggery ( 1/2 tsp)
1 tsp oil, mustard

METHOD:

• in a wok add 2 tsp oil and add the methi leaves.  
• Fry for 2 min  and add tamarind water. 
• Then add samabar powder, hing , turmeric , salt, and cook for few minutes.  
• Then add  the cooked toovar dal .
• Add little jaggery. 
• Cook for few minutes and remove. 
• Temper mustard in 1 tsp oil  and add to this.

BRINJAL VATHAL MATKI KULAMBU

NEEDED:
Brinjal vathal- 1 cup
matki / Karamani - 1/4 cup
Tamarind water
Salt
Hing
toovar dal - little
Sambar powder
1/2 tsp jaggery
1 tsp oil, 2 tsp mustard

METHOD:

• in a cooker keep the brinjal vathal , karamani and toovar in separate vessels. 
• Pressure cook leaving 2 whistle. 
• Then in a kadai temper mustard . 
• Add the brinjal vathal, karamani and tamarind water.  
• Add salt , sambar powder  , hing, and jaggery.  
• Cook for few minutes and add the toovar dal .
• Bring to a boil and remove.

NOTE:
can make without adding toovar dal also.

GARLIC KULAMBU

NEEDED:

garlic - peel skin 

2 tsp oil

1 tsp mustard 

 tamarind water 

sambar powder

salt 

little jaggery -(1/2 tsp)- opt

METHOD:

• temper mustard  and slightly fry the garlic.
• then add the tamarind water.(add water as req)
• add sambar powder, salt .
• cook till the kuzhambu is thick  and the garlic is soft.
• add little jaggery , cook for 2 min and remove. 

NOTE:

IF THE KUZHAMBU IS TOO WATERY ADD RICE FLOUR 1 TSP MIXED IN LITTLE WATER. 

THIS WILL THICKEN THE KUZHAMBU.

APPLAM KUZHAMBU

NEEDED:
papad / applam - 4 - fry,  break to big pieces and keep aside .
sambar powder
tamarind water
salt
little jaggery - 1/2 tsp
hing
3-4 tsp oil, mustard , methi seeds 1/2 tsp

METHOD:

• temper mustard , methi seeds in little oil , add the sambar powder, fry for a sec.
• add the tamarind water . add salt, hing , little  jaggery  .
• cook for few min .
• then add the fried papad , cook till the kulumbu is little thick.
• add curry leaves and remove .

ONION PULI KULAMBU

NEEDED:

small onion - 15- remove  skin

1 tomato (if big) - chopped

tamarind water- 1 cup

sambar powder

salt

haldi 

hing

jaggery little

2 tsp oil, jeera,  methi seeds - for tempering 

METHOD:

temper jeera  and methi seeds in 2 tsp oil .

add the onion and fry for few min . 

then add the tomato. 

saute for few minutes.

add tamarind puree to it,  with 1spoon sambar powder., haldi, hing .

add salt. cook till the raw tamarind  smell goes. 

add little jaggery and curry leaves.

cook for 2 min and remove.

TOMATO KUZHAMBU

NEEDED:
tomato - 2 big  chopped
1 tsp methi seeds/ fenugreek
curry leaves
sambar powder
tamarind water
pepper powder - little ( for flavour)
til oil - 1 tbsp
salt
1 tsp ghee , jeera , hing , curry leaves - for tempering

METHOD:
in a wok add til oil and; temper methi seeds, curry leaves.
add the tomato , cook for few min .
then add salt, sambar powder. fry well .
now add the tamarind water.
add pepper powder and; cook till its thick .
then temper jeera , hing , curry leaves and add to this kuzhambu.

NOTE :
If its too watery,   add rice atta mixed with little water, cook for few min ,it will thicken .

WADIYAN KUZHAMBU

NEEDED:

Wadiyan/ karuvadam- 1 cup ( deep fry in oil till golden & keep aside)
Tamarind water - 2 cups
Sambar powder
Salt
1tbsp til oil
Fenugreek/ vandayam - 1 tsp
Channa dal - 2 tsp
Mustard 1 tsp
Groundnut- 2 tsp
Urad dal- 1 tsp
Haldi
Hing
Little jaggery
Curry leaves

Method :

• Temper mustard, urad dal, channa dal, Groundnut, fenugreek,  curry leaves in til oil. 
• Then add the tamarind water.  
• Add haldi, hing, sambar powder, salt.
• Add the fried wadiyan.
• Cook till it reduces a little & thick.
• Add little jaggery . Cook for few minutes & remove.

Note: 

if its 2 watery add rice atta mixed with little water & add. Cook for few minutes & remove.

CURRY LEAVES KUZHAMBU/ KARUVEPPILAI KUZHAMBU

NEEDED:

mustard   1 tsp - for tempering
til oil- 2 tbsp
water as req

TO ROAST & GRIND:
toovar dal - 1 tbsp
pepper - 1 tsp
jeera - 1 tsp
red chilly
dhaniya - 2 tsp
hing
tamarind - big  lemon size ( soak in warm water , it will be easy to grind)
1 handful curry leaves

METHOD :

• in 2 tsp oil ,roast toovar dal, pepper, jeera, red chilly, dhaniya  & hing, till the dal turns golden brown.
• switch off the flame & add the curry leaves. toss it in pan heat  itself.
• then grind this to a smooth paste , adding tamarind with water, salt & grind to a smooth paste. 
• heat  the til oil & add the mustard,  when it splutters , add the ground paste & water  as req.
• keep in medium flame & bring it to a boil.
• this kuzhambu will be thick ,  tastes  delicious with hot rice, & pongal............

note:
if ur adding the paste to the tamarind  water , it will take time to thicken .
so grind the tamarind  with toovar , add  little water & keep in flame . since the mixture is aleady thick , it will be done in 5 min .



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