SURAIKKAI PAAL KOOTU

Ingredients:

Mustard seeds-1 tsp
Red chilllies-5
Black gram-1 tsp
Curry leaves
Coriander leaves
Bottle gourd-a small one
Shredded coconut- a handful
Fennel seeds-1/2 tsp
Thick milk- half cup
Enough salt
Oil- 2 tbsp

Procedure:

Heat a pan and pour the oil. When it becomes hot, add the mustards. When they splutter, add the black gram, red chillies, curry leaves and chopped coriander leaves and fry for a few minutes. Cut the bottle gourd in to small pieces and add them to the pan. Fry them for a few seconds. Extract thick milk from the coconut and add this to the bottle gourd with enough salt. Powder the fennel seeds and add it to the pan. When the vegetable is cooked well, add the milk and allow it to simmer for a few minutes until it is blended well with the vegetable.

RADISH MASALA CURRY

INGREDIENTS:

Radish- 250gms
Green gram-3 tbsp [cook it until it is almost cooked]
Sambar onions-10
Crushed tomato- 1/2 cup
Shredded coconut- 2 tbsp
Turmeric powder- 1/2 tsp
Curry leaves- a few
Mustard seeds- 1 tsp
Black gram- 1 tsp
Chopped coriander- 2 tbsp
Shredded ginger- 1 tsp
Chopped garlic- 1 tsp
Oil- 2 tbsp
Salt to taste

Dry roast these ingredients and grind them into a fine powder:

Red chillies-a handful, cinnamon- 3 pieces, fennel seeds- 2 tsp, poppy seeds- 2 tsp, cloves-10, cardamom-10, star anise- 1 , coriander seeds- 4 tbsp

Procedure:

Either shred or chop the radish finely. Steam them for 10 minutes. Squeeze out the excessive water. Heat a pan and pour the oil. Add the mustard seeds and the black gram. When they splutter add the chopped sambar onions and fry them until they change their colour lightly. Add the tomatoes with the garlic, turmeric powder and the ginger and fry them till they are well cooked. Add the radish and fry for a few minutes. Add the coconut, the greens, green gram and 1 tsp of ground masala powder. Cook the curry on slow fire until it is well done. You can reduce the quantity of masala powder according to yr taste.

ENNAI KATHTHARIKAI CURRY

Ingredients:
groundnuts-2tbsp,
kuskus-1sp,
methi seeds[fenugreek seeds]-1/2sp,
white sesame seeds-1sp,
cummin seeds-3/4sp,
small sambar onions-15.
tomato pieces-11/2 cups,
garlic flakes-6,
coriander powder-11/2sp,
chilli powder-1 tbsp,
turmeric powder-1sp
kaththarikai[brinjal]-8 to 10[small size],
gingelly oil- 4tbsp,
mustard seeds-1sp,
peppercorns-1sp,
green chillies-5,[slit them lengthwise]
tamarind-a lime size
enough salt to taste.
Method:
Dry roast groundnuts,cummin seeds,kuskus, sesame seeds,fenugreeks seeds to a golden brown colour and grind them with onions, tomatoes and garlic without adding water.Add the turperic powder,chilli powder, and the coriander powder and mix well. Cut each brinjal in to 8 pieces lengthwise, add enough salt and the mixed masala to this,mix well and keep them covered for 1/2 hour.
Heat the oil in a kadai and add mustard seeds. When it splutters, add the green chillies and the peppercorns and fry for two minutes. Now add the brinjal with masasla and cook on a medium fire until the oil comes on the top. Extract a thick juice from the tamarind and add to the brinjal.When all the water is absorbed and the oil floats on the top,put off the fire.The gravy must be thick.

MUSHROOM CURRY

MASHROOM CURRY-I

Ingredients:Mushrooms- 250 kg

Turmeric powder- 1/2 tsp
Salt to taste
Oil- 5 tbsp
Chopped onion-1 cup
Tomato juice- 3 tbsp
Chopped coriander- 2tbsp
Mint leaves-a handful
Coconut milk- 1/2 cup
Ground the following ingredients to a fine paste:
Shredded coconut- 1 cup
Green chilllies- 5
Cashew nuts-5
Almonds- 5
Poppy seeds- 1 tbsp
Fennel seeds-1 tsp
Garlic flakes-5
Shredded ginger- 1 tsp
Cinnamon-1 piece
Cardamom-4

Procedure:

Heat a pan and pour the oil. Add the onion and fry them until they become golden brown. Add the mushroom with the ground paste, tomato juice, turmeric powder and enough salt. Cook the mushroom until the masala is slightly thickened. Add the coconut milk with the greens. Cook for a few seconds.

MUSHROOM CURRY-II

Ingredients
10 large button mushrooms, quartered
1 teaspoon ginger-garlic paste
2 tablespoons onion paste
1 teaspoon tomato puree
1/4 teaspoon chilli powder
3 tablespoons curds
1/4 teaspoon garam masala
1 tablespoon oil
Salt to taste
For garnish
2 tablespoons chopped coriander

Method
1. Heat the oil in a pan, add the ginger-garlic paste and the onion paste and saute for some time.
2. Add the tomato puree and chilli powder and stir for some time.
3. Add the mushrooms and saute till they are tender.
4. Finally, add the curd, garam masala and salt. Mix well.
5. Garnish with coriander and serve hot with chapathi

PALAK CHICKPEAS CURRY[கீரை கொண்டக்கடலை கறி]

There are so many side dishes for chappathi. This dish with the combination of keerai, potato and chick peas is a best accompaniment for chappathi.

Ingredients:

Mustard seeds- 1 tsp
Finely chopped Onion-3
Finely chopped tomato- 250 gm
Finely chopped palak- 2 cups
Soaked and cooked chick peas- 1 cup
Mashed potato- 200 gms
Salt to taste
Oil- 5 tbsp
Turmeric powder- half sp

Grind the following to a slightly coarse paste:

Shredded ginger- 1 tsp, mint- 15 leaves, green chillies-10, fennel seeds- 2 tsp, coriander leaves- a handful

Procedure:

Heat a pan and pour the oil.
Add the mustard seeds and when they splutter add the onion and fry them to golden brown.
Now add the ground paste and fry for a few minutes.
Then add the tomatoes with the turmeric powder and fry well until they are mashed well and the oil floats on the surface.
Add 2 cups of water with the chick peas.
Boil them for some minutes with enough salt.
Then add the palak and boil until they are cooked but still in green colour.
Finally add the mashed potato and cook the curry on slow fire for a few minutes.
The delicious palak chickpeas curry is ready now to serve!!

THENGAIPAAL KUZAMBU

Ingredients:

Drumsticks-2
Brinjals-2
Carrot-1
Small potato-1
Beans- a handful
Tomato-2
Onion-1
Ginger and garlic paste- 1 tsp
Ghee- 1 tbsp
Salt to taste
Coconut-1/2
oil-3 tbsp

For tempering:

Mustard seeds- 1 tsp
Fenugreek seeds- half tsp
Black gram- 1 tsp
Curry leaves- 1 arc
Chopped coriander- 2 tbsp

Fry the following ingredients in ghee to golden brown and then grind them to a fine paste:

Coconut-1/2
Green chillies-6
Gram dal-1 tbsp

Procedure:

Heat a broad pan and pour the oil.
Add the ingredients for the tempering and fry them for a few seconds.
Now add the onion, tomato and the ginger garlic paste and fry them well.
Cut all the vegetables in to small pieces and add to the onion mixture.
Fry them for a few minutes.
Pour the thin coconut milk and add enough salt.
Boil the vegetables.
Add the ground paste and cook well.
When the vegetables are cooked enough, add the thick coconut milk.
Cook for a few seconds.

KUZHAMBU VAGAIKAL

VENGHAYA PULI KUZHAMBU:

Soak a small orange- sized tamarind in water and extract the thick juice out of it after 1 hour.

Pour ¼ cup of gingelly oil in a kadai and heat it.

Add 1 cup of small [sambar] onions to the oil and fry them to a soft brown colour under low flame.

Then add 1 cup of chopped tomatoes, 2 spring curry leaves and 1sp turmeric powder.

Cook till the tomatoes are mashed well and the oil floats on the top.

Then add 1sp fenugreek power and fry for a few minutes.

 Then pour the tamarind extract, with 2tbsp chilli powder and 3tbsp coriander power.

Let the kuzhambu simmer for 10 minutes.

Add enough salt, and 1sp gingelly oil.

 Let the kuzhambu simmer for a few minutes.

You can add either Drumsticks, or ladyfingers to this kuzhambu.

POONDU KUZHAMBU:

The method is the same as above.

 But, when you fry the onions, add small garlic flakes[1/2 to 1 cup] before adding the tomatoes.

When adding the fenugreek powder, add 1sp coarsely ground black pepper and fry. It will be more delicious if we add raw pappad pieces [especially garlic pappad] when the kuzhambu is simmering.

VATHAL KUZHAMBU: In the same poondu [garlic] kuzhambu, you can add dry vegetable vathals like katharikkai vathal, avaraikkai vathal, vendaikkai vathal etc.

VATHAL KUZHAMBU[TYPICAL BRAHMIN STYLE]

Soak a lemon-sized tamarind in water and extract the thick juice out of it after half an hour.

Pour 2tbsp gingelly oil in a kadai and heat it.

Add 1sp mustard seeds and when they splutter, add 1sp fenugreek seeds, 2tbsp Bengal gram, 2 spring curry leaves, a small piece of asafoetida and 5 red chillies. Fry them on slow fire for a few minutes.

Pour the tamarind extract, with enough salt, 1sp turmeric powder and 2 sp sambar powder.

Mix well and let the kuzhambu simmer for some minutes until the desired consistency.

VENTHAYA KUZHAMBU:

Soak a big lemon-sized tamarind in water and extract its thick juice after half an hour.

Fry 1sp fenugreek seeds to a golden colour and powder it.

Pour 3tbsp gingelly oil in a kadai and add 1sp mustard seeds.

When they splutter, add 1sp fenugreek seeds, ½ sp cumin seeds, with ½ sp fennel seeds.

When they turn to a golden colour, add 7 sambar onions and a big tomato which is finely crushed.

Fry for a few minutes until the tomato is well mashed.

Add 3sp chilli powder and 1sp turmeric powder.

Cook until the oil floats on the top. Add the tamarind extract with enough salt and let the kuzhambu simmer for some minutes until it is thickened.

Add the fried fenugreek powder, mix well and put off the fire.

Close with a lid and use it after half an hour.

INJI KUZHAMBU:

In a tbsp gingelly oil, fry 1sp coriander seeds, 1sp fenugreek seeds, 1sp cumin seeds, 5 sambar onions, 1 handful of shredded coconut and 3tbsp shredded ginger to a light brown colour. [These must be fried under slow fire]

Grind them with 2 spring curry leaves to a fine paste.

Soak a lemon-sized tamarind in water and extract its juice.

Add 1tsp of turmeric powder and the ground paste to the tamarind juice and mix well.

Pour 2tbsp gingelly oil in a kadai and heat it.

Add 1sp mustard seeds and 8 red chillies.

When they splutter add the prepared kuzhambu with enough salt and let it simmer for some minutes until it thickens to a desired consistency.

MOR KUZHAMBU:

Soak 1tbsp lentils for half an hour in a cup of water..

Heat a kadai and pour 1tbsp oil.

Add 1sp fenugreek seeds, ½ sp cumin seeds, 1sp split black gram, 8 green chillies and fry for a few minutes under slow fire.

Then add the soaked dhal, ½ sp shredded ginger and one handful of shredded coconut and fry for a few seconds.

Grind these ingredients coarsely with 1 cup of thick fresh curd and 1 cup of thick butter milk.

Heat the kadai again and pour 3tbsp oil.

Add 1sp mustard seeds and when they splutter add 5 red chillies, 1sp turmeric powder and 1 cup of crushed tomatoes.

Cook under medium fire until oil floats on the surface.

Pour the prepared mor kuzhambu with enough salt.

When it starts to simmer, put off the fire and add ½ cup of thick butter milk.

Add chopped coriander and curry leaves.

If you want to add vegetables, then white pumpkin [poosanikkai], ladies fingers and seeppankizhangu are suitable for this mor kuzhambu.

Like urundai kuzhambu, small urundias are steamed and added to this mor kuzhambu.

KARUVEPPILAI KUZHAMBU:

Heat a kadai and add one handful of curry leaves.

Fry for a few seconds and take them away.

The colour of the curry leaves should not be changed.

Then grind them with ½ sp cumin seeds, 1sp fennel seeds, ½ sp peppercorns, a small piece of ginger, 4 garlic flakes, 6 sambar onions, 1sp kuskus, 1sp shredded coconut and ½ cup of chopped tomatoes to a fine paste.

Heat the kadai again and pour 2tbsp oil.

Add 1sp karuvadagam and when they change into a brown colour, add 2tbsp chopped onions and ¼ cup of chopped tomatoes.

When the tomatoes are well mashed, add 1sp coriander powder, 1sp chilli powder and 1sp turmeric powder.

Then add the ground paste with enough water to a desired consistency. Let it simmer for 5 minutes

KARAMANI KARA KUZHAMBU[Chettinadu style]:

Ingredients:

Karamani paruppu- ¾ cup

Tamarind- a small lime size

Mustard seeds- 1 tsp

Cumin seeds- ½ tsp

Fenugreek seeds- ½ tsp

Garlic fales-5

Small onions- 1 cup

Finely chopped tomatoes- ¾ cup

Turmeric powder- ½ tsp

Chilli powder- ½ tsp

Coriander powder- 2tsp

Drumstick pieces-8

Grind to a paste: shredded coconut-4tbsp, sambar onions-3, fennel seeds- ½ tsp

Enough gingelly oil

Salt to taste

Procedure:

Soak the Karamani paruppu for 4 hours and then drain the water.

Add 1 cup of fresh water and cook the karamani in a pressure cooker for 4 whistles. Soak the tamarind in water for ½ hour and then extract its juice.

Heat a kadai and pour enough gingelly oil.

Add the mustards seeds and when they splutter add the cumin seeds, fenugreek seeds and the garlic flakes.

Then add the sambar onions with the tomatoes and cook under moderate fire until they are well mashed.

Pour the tamarind extract, with the turmeric powder, chilli powder,coriander powde, drumstick pieces and enough salt.

Let the kuzhambu simmer for 15 minutes.

The add the ground paste to the kuzhambu and allow it to simmer for a few minutes.

PARUPPU URUNDAI KUZHAMBU:

Ingredients:

Tamarind- a small orange size

Lentils- 1 cup

Bengal gram- a handful

Red chillies-3

Green chillies-2

Fennel seeds- 1 tsp

Chopped onions- 1 cup

Chopped garlic flakes- 2tbsp

Curry leaves- a handful

Shredded coconut- ½ cup

Turmeric powder- 1 tsp

Coriander powder- 3 tbsp

Chilli powder- 2 tbsp

Fenugreek powder- 1tsp

Enough gingelly oil

Salt to taste

Procedure:

Soak the tamarind for ½ hour and then extract the thick juice out of it.

Soak the lentils with the bengal gram for 2 hours and then grind with the fennel seeds, red chillies, salt and green chillies coarsely like we grind for ‘Masal vadai’.

Add the chopped onions, chopped garlic flakes, curry leaves and shredded coconut to the ground paste and mix well.

Make lime sized balls.

In a deep vessel pour gingelly oil.

When the oil becomes hot, add the chopped sambar onions and the tomatoes.

Cook on moderate fire until they are well mashed and the oil floats on the surface. Add the fenugreek powder and some curry leaves to the tomatoes and fry for a few minutes.

Pour the tamarind extract with the turmeric powder, chilli powder, coriander powder and enough salt.

Let the kuzhambu simmer for a few minutes.

Now add the balls 5 at a time and when they come on the surface after they are cooked, then add the next portion of balls again.

Thus complete all the balls.

When dropping the balls in the kuzhambu, the consistency of it must be watery and the fire should not be very high.

After completing the balls the kuzhambu must simmer for a few minutes.

The kuzhambu will thicken when we finish the cooking.

You can add pieces of drumstick and it will enhance the taste and the flavour.

It must be added and cooked well before dropping the balls.

FISH KUZHAMBU/PRAWN KUZHAMBU

FISH KUZHAMBU/PRAWN KUZHAMBU:

Ingredients:

Tamarind- ornage size

Gingelly oil- 6 tbsp

Small onion-1 cup [finely chopped]

Curry leaves- a handful

Crushed tomatoes- 1 cup

Turmeric powder- 1 tsp

Fenugreek powder- 2 tsp

Chilli powder- 2 tbsp

Coriander powder- 3 tbsp

Fish pieces/prawns

Salt to taste

Procedure:

Soak the tamarind in water and extract the juice out of it after half an hour.

Heat a kadai and pour the gingelly oil.

When it becomes hot, add the onions and fry them to a light brown colour.

Then add the curry leaves and the tomatoes.

Cook them until the oil floats on the top and the tomatoes are mashed well.

Add the fenugreek powder and fry for a few minutes under slow fire.

Then add the tamarind extract, turmeric powder, chilli powder and the coriander powder.

Let the kuzhambu simmer for some minutes.

Then add the fish pieces or prawns and enough salt. Allow the gravy to simmer for 10 minutes.

CHICKEN URUNDAI KUZHAMBU: [chicken balls gravy]

CHICKEN URUNDAI KUZHAMBU: [chicken balls gravy]

For the chicken balls:

Chicken- 1 breast piece and 2 thigh pieces

Shredded coconut- 2 tbsp

Ginger paste- 1 tsp

Garlic paste- 1 tsp

Chilli powder- 1 tsp

Turmeric powder- 1 tsp

Cinnamon powder- a pinch

Green chilli- 1

Clove powder- a pinch

Coriander powder- ½ tsp

Chopped coriander leaves- a handful

Curry leaves-1 spring

Enough salt

For gravy:

Oil- 4 tbsp

Mustard seeds- 1 tsp

Chopped onion- 1

Chopped tomatoes- 1 cup

Curry leaves- 1 spring

Turmeric powder- 1 tsp

Garlic paste- 1 tsp

 Ginger paste- 1 tsp

Potatoes- 2

Salt to taste

Grind to a paste:

Onion-1

Green chillies-1

Shredded coconut- 4 tbsp

Ginger paste- 1 tsp

Garlic paste- 1 tsp

Coriander powder- 1 tbsp

Chilli powder- 1 tbsp

Cinnamon- 1 piece

Cloves-2

Procedure:
Mince the chicken in a food processor for 1 minute.

Then add all the ingredients for the balls and mince all of them finely with enough salt.

Add chopped coriander leaves and curry leaves.

Make small lemon-sized balls out of them and keep them in fridge for ½ hour.
In a kadai, pour the oil and heat it.

Add the mustard seeds and when they splutter, add the chopped onion, tomatoes which are finely mashed, curry leaves, turmeric powder, garlic paste and ginger paste.

Cook them on medium fire until all of them are well mashed and the oil floats on the top.

Add 3 or 4 cups of water.

When it starts to boil, add the potatoes which are cubed.

Let them simmer for some minutes.

When the potatoes are cooked up to 3/4^th, add this ground paste with enough salt.

When the kuzhambu is simmering, add the balls- four at a time.

When they start to come up and float, add the second portion.

Thus complete all the balls.

Let the kuzhambu[gravy] simmer for some time until the desired consistency.

TOMATO MUTTON CURRY

TOMATO MUTTON CURRY:

Ingredients:

Oil- 3tbsp

Ghee- 3tbsp

Mutton pieces- ½ kilo

Turmeric powder- 1 tsp

Salt to tatse

Grind to a paste:

Chopped tomatoes- 1 cup

Small onions-8

Garlic flakes-10

Ginger- 1 piece

Chopped coriander leaves- ½ cup

Shredded coconut- 2tbsp

Powder the following:

Fennel seeds- 1tsp

Red chillies-8

Cumin seeds- 1tsp

Cinnamon- 1 piece

Cardamom-2

Poppy seeds- 1 tsp

Fennel seeds- 2tsp

Procedure:

Add the ground paste with the mutton pieces and mix well with enough salt and the turmeric powder. .

Pressure cook this mutton for 5 or 6 whistles.

Heat a kadai and pour the oil and the ghee.

Add the ground powder to the ghee and fry for a few minutes on slow fire.

Add the cooked mutton masala and cook until the gravy thickens.

Add chopped coriander and curry leaves.

MUTTON KUZHAMBU-2

MUTTON KUZHAMBU-2:

Ingredients:

Onion- 2 [finely chopped]

Chopped tomatoes- 1 cup

Mutton pieces- 1 kilo

Coriander powder-3 tsp

Chilli powder- 2 tsp

Turmeric powder- 1 tsp

Shredded ginger- 1 tbsp

Garlic flakes-8

Shredded coconut- ½ cup

Fennel seeds- 2 tsp

Small onions - a handful

Chopped coriander and curry leaves

Salt to taste

Oil-5tbsp

Powder the following ingredients:

Fennel powder- 1 tsp

Poppy seeds- 1 tsp

1 big Bay leaf

Procedure:

In a kadai, pour the oil and heat it.

Add the onions and the tomatoes and fry well.

When the vegetables are cooked, add the mutton pieces and fry for a few minutes. Add enough water, salt, the coriander powder, chilli powder, the spices powder, and the turmeric powder and cook for some minutes.

Grind the ginger, garlic flakes, the shredded coconut, fennel seeds and the small onions.

Add this paste to the kuzhambu and cook for some minutes.

When the mutton is fully cooked put off the fire.

Add the chopped coriander and curry leaves.

DRIED PRAWN CURRY/FISH CURRY

DRIED PRAWN CURRY/FISH CURRY:
Wash the prawns two or three times.

Marinate them with enough chilli powder, turmeric powder and with little salt for 15 minutes.

 In a kadai pour some oil.

Add chopped sambar onions and tomatoes and cook till the tomatoes are mashed well.

Add 5 or 6 garlic flakes which are chopped.

Then add the prawns and fry for some times.

Grind a small piece of ginger, 1sp fennel seeds, and 1tbsp coconut shreds.

Add this to the prawns and cook until the prawns are done.

DRIED PRAWN CURRY/FISH CURRY

DRIED PRAWN CURRY/FISH CURRY:
Wash the prawns two or three times.

Marinate them with enough chilli powder, turmeric powder and with little salt for 15 minutes.

 In a kadai pour some oil.

Add chopped sambar onions and tomatoes and cook till the tomatoes are mashed well.

Add 5 or 6 garlic flakes which are chopped.

Then add the prawns and fry for some times.

Grind a small piece of ginger, 1sp fennel seeds, and 1tbsp coconut shreds.

Add this to the prawns and cook until the prawns are done.

MUTTON URUNDAI KUZAMBU

MUTTON URUNDAI KUZAMBU:

Ingredients:

Shredded coconut-2 cups

Mutton mince- ½ kilo

Ginger- 1tbsp

Garlic flakes-10

Pottukkadalai[gram dal]- ½ cup

Cinnamon- 2 pieces

Clove- 3

Fennel seeds- 1 tsp

Onion-1

Poppy seeds- 1 tsp

Green chillies- 2

Red chillies-4

Turmeric powder- 1tsp

Chopped onion-1 cup

Garlic paste-2tsp

Ginger paste- 2 tsp

Chopped tomatoes- 2 cups

Coriander powder- 3 tsp

Chilli powder- 3 tsp

Curry leaves- 2 springs

Chopped coriander leaves- a handful

 Enough oil

Salt to taste

Method:

Dry grind the pottukkadalai, cinnamon piece, 1 clove, 4 red chillies and 1 tsp fennel seeds to a fine powder.

Then Grind 1 cup shredded coconut with the ginger, garlic flakes, ¼ cup onion, 2 green chillies, 1sp turmeric powder, the masala powder,the chicken mince and enough salt and make small balls out of it.

Heat a kadai and add enough oil.

Add the chopped onion and fry well.

Then add the garlic paste and the ginger paste and fry well.

Then add the chopped tomatoes, coriander powder with the chilli powder and fry them for some more minutes.

Grind 1cup shredded cococnut with the poppy seeds to a fine paste.

Add this masala to the kadai with enough water.

Simmer for 15 minutes.

Add the balls 5 at a time and when they come up and float on the surface add the second portion.

Like this complete all the balls.

Simmer for some minutes.

In a small kadai heat 2tbsp of oil.

When the oil becomes hot, add 1 cinnamon, 2 cloves, 1 chopped onion and a few curry leaves.

Pour this tempering on the kuzhambu and let it simmer for a few minutes.

MUTTON KUZHAMBU

MUTTON KUZHAMBU:

Ingredients:

Small onions-1 cup [finely chopped]

Garlic flakes-8

Cumin seeds- 1 sp

Peppercorns-1tsp

Curry leaves- 2 springs

Coriander powder-3 tbsp

Chilli powder- 1 tbsp

Turmeric powder-1sp

Mutton pieces- 1 kilo

Big onion- 1 [finely chopped]

Tomato-2 cups [finely crushed]

Shredded coconut- 2 handfuls

Fennel seeds-2 sp

Poppy seeds- 1 sp

Gram dal [pottukkadalai] - 2 tsp

Cinnamon- ½ tsp

Cloves-2

Coriander leaves- a handful

Salt to taste

Enough oil

Method:

Heat a kadai and pour 3 tbsp oil.

Fry the small onions, garlic flakes, peppercorns, cumin seeds, and the curry leaves to a light brown colour.

Grind this with the coriander powder, turmeric powder and chilli powder to a nice paste.

Clean and wash the mutton pieces.

Again heat the kadai and add 2tbsp oil.

Fry the onion and the chopped tomatoes until the tomatoes are cooked well.

Add the mutton pieces and fry for a few minutes.

Add a little water, enough salt and the ground masala and mix well.

Cook this in a pressure cooker.

Pour the mutton masala in a vessel and heat it.

Now grind the coconut, with the fennel seeds, kuskus, cinnamon, cloves and pottu kadalai to a fine paste and add this to the mutton masala.

Let the kuzhambu simmer for 5 minutes and put off the fire.

Add chopped coriander leaves and curry leaves.

MEEN KUZHAMBU

MEEN KUZHAMBU:

Ingredients needed:

Tamarind -a small orange size.

Chilli powder-2tbsp

Coriander powder-3 tbsp

Turmeric powder-1sp

Small onions- 1 or 1 ½ cups [chopped nicely]

Tomatoes-1 cup [finely chopped]

Curry leaves-1 spring

Fenugreek seeds-1sp

Salt

Gingelly oil- 3tbsp to 5tbsp

Fish pieces-10 to 12

METHOD:

Pour the oil in a kadai and heat it.

Gingelly oil is more suitable for meen kuzhambu than any other oil because of its flavour.

Add the chopped onions and fry on a medium fire until they turn to a light brown colour.

Add the tomatoes, turmeric powder and curry leaves and fry well until the oil floats on the surface and the tomatoes are mashed well.

Powder the fenugreek seeds and add that to the tomatoes and fry for a few minutes. Add the tamarind extract, the dry powders and enough salt.

Let the kuzhambu simmer for 10 minutes.

After checking its consistency, add the fish pieces and allow the kuzhambu simmer for another 10 minutes on medium fire.

Before putting off the fire add 1tbsp gingelly oil and mix well.

TOMATO COCONUT KUZHAMBU

TOMATO COCONUT KUZHAMBU:

In 2tbsps oil. Add 1sp mustard seeds. When they splutter, add 1cup of onion and 1 cup of tomato which are chopped nicely. Fry well until they are mashed and oil floats on the top. Add 2sps chilli powder, 1sp coriander powder and 1sp turmeric powder and fry for a few minutes. Grind 1 cup of shredded coconut with 1sp ginger to a fine paste. Add this to the masala with 1 cup of water and enough salt. Cook untilit is well blended

PONGAL KUZHAMBU

PONGAL KUZHAMBU:

Ingredients:

Lentils-1 cup

Tamarind- a small orange size

Boiled rice-1 handful

Raw rice-1 tbsp

Peppercorns-1 sp

Cumin seeds- 1 tsp

Fennel seeds-2 sp

Chopped tomatoes-1 cup

Avaraikkai- a handful [cut into halves]

Red pumpkin- a handfuls [cut into 1” pieces]

Sweet potato- 2 handfuls [cut into cubes]

Brinjal- 1 handful [cut into medium pieces]

Raw banana-2 [cut into cubes]

Green mochaikkai-2 cups

Turmeric powder-1sp

Chilli powder-2tbsp

Coriander powder-1 tbsp

Shredded coconut- 1 cup

Curry leaves- a handful

Chopped coriander leaves-a handful

Salt to tatse

Method:

Cook the lentils in a cooker. Soak the tamarind in warm water and then extract the juice after ½ hour. Dry roast the boiled rice, raw rice, cumin seeds, peppercorns and aniseeds to a nice brown colourand powder them finely. Add the chopped tomatoes, avaraikkai, red pumpkin pieces, sweet potatoes pieces, brinjal pieces, raw banana cubes and the mochaikkai in a cooking vessel and add enough water to cover it. Cook them with enough salt the turmeric powder. When the vegetables are half done, add the tamarind juice, the chilli powder and the coriander powder. After cooking them for some minutes add the dhal and again cook for a few minutes. Now add the powder, the greens and the shredded coconut. Cook under slow fire for 5 minutes.

VADAI CURRY

VADAI CURRY

Ingredients:

Onions-3[nicely sliced]

Tomatoes-1/2 kilo [crushed]

Garlic flakes-12

Garlic paste-1sp

Ginger paste-1sp

Turmeric powder-1sp

Enough salt to taste

Shredded coconut-1 cup

Cardamom-1

Clove-1

Oil-3 or 4 tbsps

FOR VADAI:

Bengal gram-1/2 cup

Thur dal-1/2 cup

Red chillies-2

Green chillies-2

Aniseed-1/2 sp

Sliced onion-1 cup

Coriander leaves and curry leaves-1/4 cup

METHOD:

Soak the dhals for an hour and grind coarsely with the chillies, enough salt and the aniseeds. Do not add much water. The batter should be thick.

Mix the onions, curry leaves and the coriander leaves with the batter.

Pour the batter in an oil coated idli plate and steam them for 15 minutes. Let it cool for some time and then cut it into small, even pieces.

Grind the coconut with the cardamom, clove and 2 cups of water, and then extract the milk from it.

In a hot pan, pour the oil. When it is heated, add the onions, ginger and garlic pastes, garlic flakes and the tomatoes.

When they are cooked and the oil floats on the surface, add the coconut milk, turmeric powder, enough salt and 3 cups of water.

When the gravy is thickened slightly, add the vadai pieces and cook for some more minutes.

MASALA KOZHI KUZAMBU.(Chicken curry)

MASALA KOZHI KUZAMBU.

Ingredients:

Onions-2[thinly sliced]

Tomatoes-1 cup [nicely cut]

Chicken-1 kilo [cleaned, washed and cut into very small pieces]

Coriander powder-2sps

Chilli powder-2sps

Ginger paste-1tbsp

Garlic paste-1tbsp

Turmeric powder-1sp

Salt to taste

Oil-6 tbsps

Curry leaves- a handful [chopped finely]

Coriander leaves-a handful, [chopped finely]

Finely chopped onion-`

Coarse fennel powder- 1 tsp

Masala-I :

Grind 4tbsp shredded coconut, aniseed 1sp, and 1 onion with a little water to a thick paste]

Masala-2

Grind 2 bay leaves, 11/2sp kuskus and 1sp aniseed to a fine powder

Method:

Heat a kadai with the oil.

Add the onion and the tomatoes.

When they are well cooked and the oil comes on the top, add all the powders including the masala-2. .

Fry them for a few minutes under medium fire.

Then add the ginger and garlic pastes.

After a few minutes add the masdala-I, enough salt, the chicken pieces and 2 cups of water and mix well.

More water can be added according to the concictency of the kuzambu.

Cover the lid and cook until the chicken pieces are well cooked and nice aroma floats on the air.

The kuzambu must not be very thick.

Now heat a small kadai and pour the oil.

Fry the onions to a brown colour, then add the aniseed powder and mix well.Then add the curry leaves and the coriander leaves and fry for a minute.

Now pour it over the kuzambu and mix well. Keep the kuzambu for a few minutes on a very slow fire and then take it off from the fire.