Puli Kuzhambu Recipe - Puli Kuzhambu with Vegetables

Ingredients :

• Violet brinjals - 2 to 3 [ cut in ti big pieces ]
• Sambhar onions - 1 / 2 cup [ peeled ]
• Ladies finger - 5 [ cut into 1/ 2 inch lenth ] 
• Carrot - 1 [ cut in to pieces ]
• Chow chow - 1 / 4 cup [ cut in to big pieces ]
• Tomatoes - 2 [ optional ]
• Tamarind paste - 1 sp
• Salt - as required
• Sambhar powder - 2 sp
• Turmeric powder - 1/ 2 sp
• Sugar or jaggery - as per taste
• Rice flour - 2 sp

For seasoning :

•  Oil - 2 tsp
• Mustard seeds - 1 sp
• Bengal gram dal - 1 / 2 sp

To garnish :
Curry leaves, coriander leaves - little

Method :

Take one small pressure cooker, add  all the vegetables along with enough water. Mix tamarind paste, salt, turmeric, sambharpowder, jaggery. Then close the lid and wait for 2 whistle to come. After the pressure goes open the lid. If the gravy is watery ,add  little rice flour mixed with little cold water. Cook for 5  minutes. Heat oil, add seasonings and mix to the kuzambu. Garnish with curry leaves and chopped coriander leaves.

Note :
When serving this kuzambu  with  rice,  serve  little  cooked , mashed  thuar  dal to which salt is added.

Vethalai (Beatel Leaf) rasam

Ingredients :

• Toovar dal - 1 / 2 cup [ boiled and smashed ]
• Tamarind paste - 1 sp
• Tomato red - 2 [ cut in to small pieces ]
• Salt - as required
• Turmeric powder - 1 / 2 sp
• Rasam powder - 1 1 / 2 sp
• Asafoetida - 1 / 4 sp
• Curry leaves and chopped coriander leaves - little

For seasoning :

• Ghee - 2 sp
• Mustard seeds - 1 sp
• Cumin seeds - 1 sp
• Ajwain leaf [ omam llai, celery ] 2

Grind together :

• Vetrelai [ vethalai ] - 5
• Basil [ thulasi ] - 3 to 4
• Celery - 4 to 5
• Black pepper - 3 to 4
• Cumin seeds - 1 / 2 sp
• Coriander seeds - 1 / 2 sp
• Garlic flakes - 2
• Ginger - 1 / 2 inch piece

[ grind all together in mixie to smooth paste. ]

Method :

Take one deep bottom vessel. Mix  tamarind  paste  along  with  enough  water. Add salt, turmeric, rasam powder, asafoetida, cut tomatoes  and heat.   Boil for 10 mints in lower flame. Then mix the grounded  masala  in cooked dilute dal water. Add it to the rasam. Cheak salt and water if required. Allow to boil for some time till the raw smell goes in slow gas. Heat ghee, add seasoning and pour over the rasam. When starts boiling remove from fire immediately and close with a lid. Garnish with curry leaves, and chopped coriander leaves.

Ivy gourd little gourd [ kovakkai ] masala rice

Ingredients :

• Basmathi rice - 1 glass [ soaked in water ]
• Little gourd [ kovakkai ] - 250 g. m [ cut in to round  thin  pieces ]
• Onion - 2 [ cut into small pieces ]
• Potato small - 2 [ cut into small pieces ]
• Salt - as per taste
• Turmeric powder - 1 / 2 sp
• Red chilli powder - 3 / 4 sp
• Sugar - 1 / 2 sp
• Roasted peanuts - 1 handful
• Curry leaves - little
• Chopped coriander leaves - little
• Masala powder - 2 sp
• Oil - 3 tbl. sp
• Ghee - 2 tbl. sp

For seasoing :

• Mustard seeds - 1 sp
• Broken black gram dal - 1 / 2 sp
• Curry leaves - little

For masala powder - [ dry roast powder ] :

• Dhania seeds - 2 sp [ coriander seeds ]
• Bengal gram dal - 1 sp
• Dry red chillies - 4 to 5
• Broken black gram dal - 1 sp
• Grated fresh coconut - 1 / 2 cup
•  [ Dry roast all ingredients in little oil and grind coarsely and keep aside ]

Method :

First take one pressure cooker and boil the soaked basmathi rice. And allow to cool. Then take one deep bottom kadai, add oil to that. Heat it and add mustard seeds when it splutters, add black gram dal to that and fry till the dal change in to light brown colour. Then add cut onions to that, fry for 5 mints till transparent. Add cut little gourd, cut potato  to  that. Mix well, add salt, turmeric, red chilli, sugar, peanut. Close with a plate and fry for 5 mints in lower flame,  till the subji becomes tender. Mix the dry roast masala powder and add the rice to that. Pour 2 sp of ghee to that. Garnish with chopped coriander leaves. Serve hot with roasted papad.

Yam [ senai kilangu ] masala varuval

Ingredients :

• Yam [ senai kilangu ] - 1 / 4 k. g.
• Salt - as required
• Turmeric powder - 1 / 2 sp
• Red chilli powder - 1 sp
• Black pepper powder - 1 / 2 sp
• Garam masala powder - 1 / 2 sp
• Tamarind paste - 1 / 2 sp
• Oil - for deep frying
• Curry leaves - little
• Dhania jeera powder - 1 sp

Method :

First take one bowl. Mix all dry masala powder along with tamarind paste. Scrape outer skin and cut yam in to 1 / 2 inch squares of 1 /4 inch thickness. Mix the yam pieces in masala and keep for 2 hours. Then keep one kadai on the gas. Pour enough oil and heat it, and then deep fry till little dark brown [ or crisp ].Serve with sambhar rice and rasam bath. Tasty and crispy yam masala varuval  is  ready.

Boondhi kurma

Ingredients :

• Ready boondhi - 1 cup
• Onion - 2 [ cut into small pieces ]
• Grated fresh coconut - 2 tbl. sp
• Cashewnuts - 5 to 6
• Green chilli - 2
• Ginger garlic paste - 1 / 2 sp
• Salt - as per taste
• Turmeric powder - 1 / 2 sp
• Red chillli powder - 1 sp
• Oil - 2 tbl. sp
• Sugar - 1 / 2 sp
• Chopped coriander leaves - little

For seasoning :

• Cinnamon - 1 / 2 inch piece
• Cloves - 2
• Cardamom - 2

Grind together :

Grind coconut, green chilli, cashewnuts, and ginger garlic paste in mixer  to smooth paste and keep aside.

Method :

Take one deep bottom kadai, pour oil to that and season with cinnamon, clove, and cardamom. When nice aroma comes, add cut onion to that and fry for 5 mints in lower flame. Add ground masala along with dry masala powder  and fry  for some time till raw smell goes. Add 1 1 /2 of glass water to that. when it starts boiling add ready  boondhi  to that, mix well. When the gravy becomes thick, remove  from the fire. Garnish with chopped coriander leaves. It goes well with roti  and  parathas.

Vegetable [ karekai ] sagu

Ingredients :

• French beans - 1 / 2 cup [ cut in to pieces ]
• Carrot - 1 / 2  cup [ cut in to pieces ]
• Potato - 1 / 2 cup [ cut in to pieces ]
• Fresh green peas - 1 / 2 cup
• [ boil in enough water adding salt and turmeric ]
• Sugar - 1 / 2 sp
• Onion - 2 big [ finely chopped ]
• Oil - 2 tbl. sp 

For masala grind together :

• Fresh grated coconut - 2 tbl. sp
• Ginger garlic paste - 1 / 2 sp
• Coriander leaves - little
• Roasted gram - 2 tbl. sp [ pottu kadalai ]

 For dry masala powder :

• Coriander seeds - 1 sp [ dhania ]
• Cinnamon - 1 / 2 inch piece[ pattai ]
• Poppy seeds - 1 / 2 sp [ kasa kasa ]
• Red dry chillies - 3 to 4

 [ fry all ingredients in little oil pound it in a mixie to fine powder ]

Method :

Take one deep bottom kadai heat oil in that, add onion and fry for 5 mints in lower flame till the   raw  smell goes. Then add the wet ground  masala, boil vegetables, salt, little sugar  and  turmeric along with 1 glass of water, and add the dry masala powder. Allow to boil for 5 mints.  When the gravy becomes thick remove from the gas. It goes well with roti  and dosa.

Sindhi palak potato subji

Ingredients :

• Palak - 2 bunches [ cleaned and cut in to pieces ]
• Methi leaves - 1 / 2 cup [ cleaned and chopped ]
• Masoor dal - 1 / 2 cup
• Half broken green gram - 1 / 4 cup
• Potato - 2 big [ peel and cut into cubes ]
• Red tomato - 2 [ cut in to pieces ]
• Onion - 2 [ peel and cut in to pieces ] 
• Ginger garlic paste - 1 sp
• Turmeric powder - 1 / 2 sp
• Red chilli powder - 1 sp
• Sambhar powder - 1 1 / 2 sp
• Salt and sugar - as per taste
• Cumin seeds - 1 / 2 sp
• Oil - 2 tbl. sp.

Method :

Take one pressure cooker, add both dals, potato, tomato, palak, methi leaves, ginger garlic  paste, salt, sugar ,onion, and dry masala  powder  along  with  a  glass of  water.  Mix well and close the lid and wait for 3 whistle to come. After  the  pressure  leaves, open  the  lid  and  mashed  the subji  with  landle. Then heat oil  in a pan  and season with  cumin seeds. When it splutters  add  it to the  subji.  Remove from the fire. Serve with  hot  pulkas  and  hot  steamed  rice.