Capsicum Sambar

Ingredients


Capsicum - 1
Boiled Toor Dal - 1/2 Cup
Tamarind Paste - A Lemon Size
Chopped Tomato - 1 
Sambar Powder - 11/2 Tablespoons
Asafoetida - A Pinch
Mustard Seeds - 1 Teaspoon
Fenugreek Seeds - 1 Teaspoon
Curry Leaves - 5 To 6
Oil 
Salt

Capsicum Sambar
Learned From Mom's Corner

Preparation


1. In a pan, heat oil. Add mustard seeds and let it pop out. Now, add fenugreek seeds and once it splutters, add capsicum pieces.
2. Fry until capsicum is half cooked. Then, add tamarind paste, sambar powder, and salt.
3. Add toor dal and boil for 5 minutes. Finally, add curry leaves and boil for 2 more minutes.


Now, the Capsicum Sambar is ready!!!


Serve: Hot Rice, Dosa, and Idly.

Chennai Fish Kuzhambu

Ingredients

Fish - 5 
Chopped Onion - 1
Tamarind Water- 1 Cup
Garlic Pods - 6
Cumin Seeds - 1 Teaspoon
Mustard Seeds - 1 Teaspoon
Poppy Seeds (Kus Kus) - 3/4th of a Teaspoon
Turmeric Powder - Nearly 2 Teaspoons
Chilli Powder - 1 Teaspoon
Ghee - 2 Tablespoons (Do not substitute oil for ghee)
Salt

Chennai Fish Kuzhambu

Preparation

1. In a mixing bowl, put fish, onion, and tamarind water.
2. Grind cumin seeds, garlic pods, poppy seeds, mustard seeds, chilli powder, and turmeric powder into a fine paste. Add this paste to the mixing bowl. Stir once. Transfer the content to the frying pan and add salt. Stir once.
3. Heat the frying pan. Add ghee and little water and boil well until the kuzhambu thickens.  
Once the kuzhambu thickens, the taste would be very nice.

Now, Chennai Fish Kuzhambu is ready!

Serve: Hot Rice, Dosa, and Idly.

Murungakai Poricha Kuzhambu (Drumstick)

Ingredients

Drumstick - 2 (Cut Into Pieces)
Onion - 1/2 Cup
Tomato - 1 Cup
Garlic Pods - 2
Tamarind - 1 Lemon Size
Grated Coconut - 1/2 Cup
Cumin Seeds - 1/2 Teaspoon
Mustard Seeds - 1/2 Teaspoon
Fenugreek Seeds - 1 Teaspoon
Curry Leaves - 5 To 8
Chilli Powder - 2 Teaspoons
Turmeric Powder - 1/2 Teaspoon
Coriander Powder - 3 Teaspoons
Oil - 2 Tablespoons
Salt

Murungakai Poricha Kuzhambu
Learned From Chef Damu

Preparation

1. Grind coconut and cumin seeds to a paste.
2. In a frying pan, heat oil. Add mustard seeds and when it pops out, add fenugreek seeds. When the seeds turn golden color, add curry leaves and onion. Fry until the onions turn transparent color, then add tomato.
3. Fry for 2 minutes then add drumstick pieces. Then, add tamarind water, turmeric powder, chilli powder, and coriander powder in an order. Stir well.
4. When drumstick has cooked, add tamarind water and boil well. Now, sim the fire and add coconut and cumin powder paste. Add salt and stir well.

Now, Murungakai Poricha Kuzhambu is ready!

Serve: Hot Rice, Curd Rice, Idly, and Dosa.

Methi Moong Dal

Ingredients

Chopped Fenugreek/Methi Leaves - 1 Bunch

Cooked Moong Dal - 1/2 Cup

Chopped Onion - 1

Chopped Tomatoes - 2

Minced Ginger - 1 1/2 inch

Minced Green Chillies - 3

Cumin Seeds - 1 1/2 Teaspoon

Turmeric Powder - 1/4 Teaspoon

Oil - 2 Tablespoons

Salt

Methi Moong Dal

Preparation

1. In a pan, heat oil. Add the cumin seeds. When the seeds pop out, add ginger, turmeric 

powder, and green chillies.

2. Add the chopped onions and fry until they turn translucent. Now, add the tomatoes and

saute for few minutes.

3. Add methi leaves and fry for 3 minutes. Do not overcook the leaves. Now, add the

cooked moong dal, 2 cups of water, salt and mix well. Boil well for 5 more minutes. 

Now, Methi Moong Dal is ready!

Serve: Rice and Chappathi

Biriyani Brinjal Kuzhambu

Ingredients

Brinjal - 1/4 Kg

Sesame Oil - 3 Tablespoon

Mustard Seeds - 1/2 Teaspoon

Fenugreek Seeds - 1 Teaspoon

Cumin Seeds - 1 Teaspoon

Pepper - 1 Teaspoon

Chopped Onions - 2

Chopped Tomatoes - 3

Green Chillies - 3-4

Turmeric Powder - 1/2 Teaspoon

Coriander Powder - 2 Teaspoon

Chilli Powder - 1 Teaspoon

Ginger Garlic Paste - 1 Teaspoon

Tamarind - Lemon Size

Vinegar - 1 Teaspoon

Salt

Biriyani Brinjal Kuzhambu

Preparation

1.  Cut brinjal into big pieces.

2. In a small pan, fry fenugreek seeds, cumin seeds, and sesame seeds without adding oil. Grind it to a fine powder.

3. In a pan, heat oil. For this kuzhambu, you need lot of oil for good taste. Add mustard seeds. When mustard seeds crackle, add fenugreek seeds, cumin seeds, pepper, and onions.

4. Saute onions till they are transparent. Then, add salt, turmeric powder, and  ginger garlic paste. Fry till the raw smell of the paste goes off.

5. Then, add brinjal pieces and boil well. After few minutes, add tomatoes, green chillies, salt, vinegar, coriander powder, chilli powder, tamarind paste, and water in an order. Boil well.

6. Finally, add curry leaves and the ground powder. After 3-4 minutes, switch off the stove.

Now, Biriyani Brinjal Kuzhambu is ready!!!

Dry fish Lady's Finger Kuzhambu (Nethilli Vendeka)

Ingredients

Lady's Finger - 1/4 Kg

Dry Fish - 1/4 Kg

Chopped Onion - 2

Tomato - 200 Gm

Chilli Powder - 2 Teaspoon

Coriander Powder - 3 Teaspoon

Ginger Garlic Paste - 2 Teaspoon

Tamarind - Lemon Size

Turmeric Powder - 1/2 Teaspoon

Mustard Seeds - 1/2 Teaspoon

Urad dal - 1/2 Teaspoon

Fenugreek Seeds - 1/2 Teaspoon

Red Chillies - 3

Green Chillies - 2

Curry Leaves

Coriander Leaves

Salt

Oil

Dry fish Lady's Finger Kuzhambu
Learned From Chef Damu

Preparation

1. Marinade dry fish for 1/2 hour using turmeric powder and salt.

2. In a pan, heat oil. When oil is hot, put mustard seeds. When mustard seeds crackle, add urad dal, fenugreek seeds, red chillies, curry leaves, and onions in an order.

3.  When onions turn transparent in color, add green chillies, and ginger garlic paste. Fry until the raw smell goes off.

4. Now add lady's finger, tomato, chilli powder, coriander powder, and water. Fry well.

5. Then, add salt, coriander leaves, and tamarind water. Boil well. Finally, add dry fish and boil for 3 minutes. Garnish using coriander leaves and curry leaves.

Now, Dry Fish Lady's Finger (Nethilli Vendeka) Kuzhambu is ready!!!

Fish Kuzhambu

Ingredients

Chopped Onions - 1

Chopped Tomato - 1

Fish - 1/2 to 1 kg

Coconut - 1/2 

Tamarind Juice - 1-1 1/2 Cups

Turmeric Powder - 1/2 Teaspoon

Chili Powder - 2 Tablespoons

Coriander Powder - 4 Tablespoons

Fenugreek Seeds - 1 Teaspoon

Curry Leaves

Sesame Oil - 3 Tablespoons
Salt



Fish Kuzhambu



Preparation

1. Marinade fish using turmeric powder and salt. 

2. Grind 3/4th of chopped onions, tomato, and coconut to a fine paste. Add turmeric powder, chili powder, and coriander powder. Grind again. 

3. Add tamarind juice to the onion tomato paste. 

4. In a pan, heat sesame oil. Add fenugreek seeds and curry leaves. When fenugreek seeds turns golden brown, add onions and saute till the raw smell of onions go off. 

5. Then add the ground paste with some water. Boil for at least 15-20 minutes. Add little water if the curry is thick. Cook the curry till the fish is cooked. 

Now, Fish Kuzhambu is ready!!!