Kalyana Vatha Kuzhambu | South Indian Kuzhambu Recipe

 Kalyana Vatha Kuzhambu --Slurrp ,This would be my 1st choice  whenever i go to wedding functions.Its famous south Indian kuzhambu  usually served in hindu marriages and even other family functions.

Learnt this recipe from my SIL.Its very tangy and tasty curry goes well with steamed rice ,Served with any curry or thuvaiyal or sutta appalam.

Preparation Time - 15 mins
Cooking Time -20-25 mins
Serves - 6

Ingredients

Tamarind - 1 Lemon size ball
Pearl onions - 15 nos
Garlic Pods - 10
Tomato - 2 small
Sambar Powder - 2 tspn
Kuzhambu Milaga Powder - 1 1/2 tspn
Dried Manathakkali Vathal /Black night shades - 1 hand fistful
Jaggery - a small blueberry size
Salt - To taste

To Grind

Grated Coconut - 2 Tbspn
Poppy Seeds - 1 tspn

To Temper

Gingelly oil - 1/4 cup
Fenugreek seeds -1/4 tspn
Mustard Seeds - 1/2 tspn
Urad Dal - 1/2 tspn
Cumin Seeds - 1/4 tspn
Toor dal - 1 tspn
Curry leaves -2 sprig
Hing - 1/2 tspn

Method

*Grind the coconut and poppy seeds to a very smooth paste.

*Grind 1 tomato to a coarse paste without adding water.

*Soak the tamarind in hot water & extract 2 cups of  tamarind water.

*In this water add ground tomato paste+sambar pdr+kuzhambu milagai pdr+salt and mix well.

 *In a vessel add oil and temper the ingredients under 'To temper ',then add the manathakkalai vathal and fry it.

 *Then add garlic pods+pearl onions,saute well.then add 1 chopped tomato,saute it well until the tomato turns mushy.

 *Now add the tamarind water,boil it well

 *Once the raw smell goes,add the coconut paste,boil it for another 10 mins in low flame.

 *Put the flame in very low,the oil will be floats on top,once the gravy starts to thick,add the jaggery  mix well and switch off the flame.

*Serve with hot rice & Sutta Appalam..Its Divine combo..

*Its can be stored upto 1 week at room temperature.

MY NOTES

*It also goes well with Idli & Dosa.

*Try to use pearl onion & gingelly oil for authentic taste.

*Instead of Manathakkali vathal you can replace with dried turkey berry vathal (sundakkai vathal) / any other dried vathal / Drumstick / Brinjal etc..

*Dont skip the jaggery,it enhances the taste.

*Here i used storebought sambar pdr & homemade kuzhambu milagai pdr.

*Instead of kuzhambu milagai pdr you can replace with red chilly pdr & dhania pdr.

Kalyana Sambar | Arachuvitta Sambar | Iyengar Spl | South Indian Sambar Recipes | No Onion No Garlic Recipe

In South Indian Marriage especially in Tamil Brahmin weddings this arachuvitta sambar is served on wedding feast. The aroma of spices and the taste of sambar cant determined it.Its paired with simply potato fry or appalam or pickle.Also learnt this from FB friend.

Mainly they used only ashgourd or mixed veg.

I used White pumpkin or ash gourd,carrot,beans,brinjal .

Preparation time : 15 mins
Cooking Time : 20 mins
Serves : 3-4

Ingredients

Toor Dal - 1/4 cup
Mixed Veg - 1 Cup
Turmeric powder - 1/2 tsp
Tamarind - a small lemon size
Salt -to taste

To Roast and Grind
Dry Red Chilli - 5
Dhania / Coriander Seeds -  1 1/2 Tbspn
Channa Dal - 1 Tbspn
Fenugreek seeds - 1/4 tspn
Grated Coconut - 1 1/2 tbspn
Oil -1 tspn

To Temper
Ghee - 1 tspn
Oil - 1 tspn
Mustard seeds - 1/2 tspn
Jeera - 1/4 tspn
Hing/Asafoetida - 1/4 tspn
Curry leaves -few

Method

*Cook the toor dal  by adding enough water and  turmeric pdr and mash it well.

*Soak the tamarind and extract the juice from it.

*Roast the ingredients except coconut given under 'to roast&grind'. Grind this along coconut with little water to a smooth paste.

*In a vessel add little oil saute carrot,beans& brinjal.cook it for half boil.

*once it cooked then add ash gourd and tamarind water.

*The raw smell of tamarind goes away add the ground paste and salt.

*Once it boil well add the mashed toor dal +required water.mix it well.

*Give a nice boil for further more mins & Swith off the flame

*Finally temper with the items given under'to temper' and add it to sambar.

MY NOTES

*Dont skip ghee while temper,it gives nice taste.

*The sambar will be thick  once it cooled,so add the water accordingly..

Chidambaram Gotsu / Authentic Chidambaram Brinjal Gotsu | Side Dish For Idli,Dosa &Pongal

Learnt this recipe also from one of my friend who is came from chidambaram.actually this dish is famous by DHIKSHITARS of Chidambaram temple.They prepared this gotsu with SAMBA SADHAM(RICE) as an offering to Lord Nataraja.The taste must be incredibly divine.

Later will share the Samba Sadam recipe.

In temple they dont add pearl onions,if u wish u can add ...

Preparation Time : 20 mins
Cooking Time : 15 mins
Serves : 2-3

Ingredients
Baby Brinjal - 6
Curry leaves - 2 sprig
Turmerice Powder / Haldi - 1/4 tspn
Tamarind Pulp - 1 tbspn
Jaggery - 1/2 Tspn
Oil - 1/4 cup
Salt - To taste
Mustard Seeds - 1/2 tspn

For Gotsu Podi

Coriander Seeds/Dhaniya - 2 tbspn
Cumin Seeds  /Jeera - 1/2 tspn
Fenugreek Seeds - 14 tspn
Channa dal - 1 tbspn
hing - 1/8 tspn
Dry Red Chillies - 2

Method

*Heat oil in a pan  & dry roast them seperately.after it cools down,grind them to a nice powder.

*Cut the brinjals slightly lenghtwise & soak them in  water +turmeric pdr to avoid discolouration.

*Heat Oil in kadai add mustard seeds,once it crackle add the brinjals 

*Saute it well.they cook in the oil for 5 mins.

*Once it cooked add gotsu podi  & tamaring pulp,salt.

*Slightly mash the brinjal.now add the jaggery & curry leaves.

Let it cook for anither 5 mins in low flame.

*Once the oil floats on top of the gotsu,swith off the flame.

*Goes well with Idli,Dosa,Pongal,Samba Sadam &Arisi Upma.

MY NOTES

*Dont add too much water while u extract the tamarind juice.

*If u want to add pearl onion,add it while seasoning..

*Dont forget to add jaggery it gives nice taste to gotsu.

*The gotsu consistency will be thick.

*Always use Baby brinjal for this recipe.

*Adjust the spiciness according to your taste.

Kalyana Rasam | Iyengar Spl | South Indian Rasam Recipes

 Learnt this recipe from one of my FB friend.it has a wonderful taste &flavor.This special rasam being served in marriages.the secret behind the rasam is temper with ghee & freshly ground the masala.This recipe is big hit from my family members.

Preparation Time - 10 mins
Cooking Time - 15 mins
Serves - 4

Ingredients

Tamarind - a small lemon size
Tomato - 2 large
Cooked Toor dal - 1/4 cup
Curry leaves - 1 sprig
Chopped coriander leaves - 2 Tbspn
Jeera / Cumin seeds - 1/2 tspn
Green chilli - 1
Turmeric pdr / Haldi - 1/2 tspn
Salt - to taste

For Grinding

Ghee - 1 tspn
Coriander seeds /Dhania - 2 tspn
Dry Red Chillies - 2
Pepper - 1 tspn
Toor dal - 2 tspn

To Temper
Ghee - 1 tspn
Mustard seeds -1/2 tspn
Jeera/Cumin seeds - 1/4 tspn
Curry leaves -few
Hing / Asafoetida - 1/4 tspn

Method

*Soak the tamarind in hot water &extract the juice.

*In a pan add ghee  and grinding ingredients.Fry it till the dal turns golden brown colour.keep it aside.

 *Grind it along 1 tomato +Jeera to a coarse paste.

 *In a vessel add the tamarind juice+salt+turmeric pdr+slit green chilli+1 chopped tomato.

 *Boil it till the raw smell of tamarind goes away  add the ground masalaMix it for a minute.

 *Add required water mixed with cooked toor dal to the mixture.

 *Boil till it becomes frothy from all the sides, add curry leaves+coriander leaves.swith off the flame.

*Finally temper with the items given under 'to temper' and add it to the rasam.

MY NOTES

*Dont boil the rasam once it starts to frothy .otherwise the taste must be different.

*For best taste use ghee for roast & temper.

Butter Murukku | Diwali Snacks

 Love this murukku for its soft & melt in mouth.First i tried with my own ratio it becomes brown colour,later i realized about flour ratio.after many trials i got that white colour.

Ingredients

Rice flour - 1 cup
Roasted gram dal flour / Pottukadalai maavu - 2 tbspn
Gram flour / Kadalai Maavu / Besan - 2 tbspn
Melted butter - 1 tbspn
Jeera / Cumin seeds - 1/2 tspn
Hing / Asafoetida - 1/4 tspn
Salt - 1/2 tspn
Oil -to deep fry

Method

*In a wide bowl Mix the given ingredients except oil.

 *Then slowly add the water to make smooth dough.

*Here i used single star plate to make the murukku.

 *Heat oil in a kadai  and squeeze the murukku in press.

*Stir in between and cook it on both sides.

*Cook until the bubbles sound ceases.

*Drain it in a paper towel & completely cool down before store it in a airtight container.

MY NOTES

*Dont overcrowd the murukku, otherwise they wont cook.

*Here i used homemade flour,if using storebought one  dry roast it for 5 mins cool it &further continue the procedure.

*For roasted gram dal pdr, first grind the roasted gram in mixie & sieve it

*Dough will be slightly tight becoz we want the murukku in small and broken  trips.

*Always use 1 cup flour = 1/2 tspn salt.dont add more than mentioned it.

Akkaravadisal | Temple Style Akkaravadisal | Iyengar Spl

 Akkaravadisal  is similar to sweet pongal but with slight differences.In temple its prepared in open pot,add lots of milk & ghee.they dont add cashews or raisins.iy u wish u can add it.

Ingredients

Raw rice -1/3 cup
Moongdal (Paasi Paruppu)- 1 Tbspn
Milk - 3 Cups
Water  -1/2 cup
Jaggery - 1/2 cup+1 tbspn
Cardamom Pdr- 1/4 tpn
Edible Camphor - a generous pinch
Ghee - 1/4 cup+1 tbspn

Method

*Wash the rice & drained the water from it.

*In a pressure cooker add a 1 tspn ghee,dry roast the moong dal until it turns golden brown.

 *Then add  the rice,roast it for 2 mins.

 *Add 1 1/2 cup milk+1/2 cup water.pressure cook upto 4 whistle in low flame.

 

 *Once the pressure released,open the cooker & mash the rice well.

 *Add the remaining milk ,stir it occasionally in low flame.In mean time  add the jaggery in a vessel &little water,boil it.strained it .keep it aside

 *Once the milk starts to boil alowly add the jaggery syrup+little ghee.

 *Stir well for 5 mins,finally add the remaing ghee+cardamom pdr+crushed ediple camphor.

*Always serve it hot to get better taste.

My Notes

*For better taste use full fat milk.

*Dont compromise in adding milk & ghee.

*Dont forget to add ediple camphor,its the key ingredient of the recipe. also gives authentic taste.

*Always cook in low flame else it may be burnt.