Karakuzhambu

Karakuzhambu Ingredients 1 Onion
1 Tomato (Small)
4-5 Garlic pieces
Small lemon size Tamarind (Soak it in water)
Coriander leaves
Karipatha
1 tsp Jeera
3-4 Pepper corn
A Pinch Asafoetida
1/4 tsp Mustard seeds
Any vegetable (Brinjal(2-3), Ladys finger (5-6), Drumstick (2-3)
1/2 cup Coconut Juice.( Coconut crushed with water in a mixer)
3 tsp Vegatable Oil
1 1/2 tsp Chilli Powder
1 1/2 tsp Coriander Powder. Method: 1.       Put kadai on stove, pour oil on kadai. 2.       Put mustard let the mustard splutter. 3.       Put jeera, Pepper corn, sliced onion, sliced tomato, Karipatta and a pinch of Asafoetida. Saute for 3-5 minutes. 4.       Put the cut vegatable and saute it again. 5.       Pour the Tamarind Juice. 6.       Put the Chilli and Coriander Powder and Saute it. Let it boil till the vegetable is cooked. 7.       Pour the Coconut juice and allow it to boil for 5-10 minutes. 8.       Garnish it with Coriander leaves. Ready to serve with Rice.

Morkuzhambu

1 container Yoghurt (big one) 4-5 Green Chillies 1/2 cup Grated Coconut (dessicated can be used) 1/4 tsp Cumin seeds 1/2 tsp Turmeric powder 1/4 tsp Methi seeds Curry leaves Salt to taste Mustard seeds, Cumin seeds and Coriander Leaves for seasoning

1.       Take the Yoghurt in a container and add little water and make it like like a uniform paste. Add methi seeds, turmeric powder, salt and keep it aside. 2.       Grind coconut, cumin seeds and green chilies in a blender and make a paste. 3.       Add the paste to the yoghurt. Keep it in the stove for a little while until nice foam comes up on the surface. Switch the stove off. (if you over cook it youghurt will get denaturated in to water) then season it with musterd seeds, cumin seeds, curry leaves and coriander leeaves.

Vengaya Sambar

Vengaya sambar.

Ingredients

Method

Sambar vengayam – 250 gm Murungakkai – 2 (slender) Thuvaram parrupu – 50 gm Kadalai paruppu – 3 tbsp Coriander seeds – 1 tbsp Asafoetida powder – as per your requirement Vendayam – 2 tbsp Red chillies – 5-6 Tamarind – A little Mustard seeds – A little Ground coconut – 1 handful

First peel the skin of sambar vengayam (small onions) and also cut the murungaikkai into small pieces. Steam cook the thuvaram paruppu in a cooker. Pour cooking oil in a frying pan and after it heats up, add kadalai paruppu, coriander seeds, vendayam, red chillies, asafoetida powder and fry the mixture. After this add the ground coconut with the mixture.When the paruppu varities turn gold in colour, stop the frying. Put the vengayam and murungakkai in a big vessel, pour water and cook them for sometime. Add tamarind water and heat it for sometime.In the meantime, grind the mixture of paruppu, coriander seeds, vendayam and red chillies and add it to the chinna vengayam mix after the tamarind is cooked well enough to lose its raw smell. Add the thuvaram paruppu. Cook the mixture in low flame. Add salt to it. The delicious aroma of the vengaya sambar will draw people to the dining table without your inviting them.