Vathal Kuzhambu

Vathal Kuzhambu is a very traditional and authentic south indian recipe. We can prepare this with Manathakkali Vathal or Sundaikkai Vathal.

Ingredients:

Tamarind - lemon size ball
Sambar Pwdr - 2 tspn ( i used homemade sambar pwdr)
Sundaikkai Vathal - 3 tspn
Mustard Seeds - 1 tspn
Fenugreek Seeds - 1/2 tspn
Hing - 1/4 tspn
Curry Leaves - few
Sesame Oil - 3 tspn
Salt as required.
Sugar a pinch.

Method:

1. Soak tamarind in warm water and extract thick juice.

2. Heat oil in a kadai,add mustard seeds when it splutters,add fenugreek seeds,hing,curry leaves and sundaikkai vathal and saute for few mins.

3. Add tamarind juice,sambar pwdr, salt and sugar.

4. Let it boil till the raw smell of tamarind goes and the gravy reaches thick consistency.

Note: You can replace sundaikkai vathal with manathakkali vathal or garlic or small onions or drumstick, brinjal.

Paruppu urundai Kuzhambu

Paruppu Urundai Kuzhambu is a famous South Indian Dish.When i try to make this kuzhambu sometimes the lentil balls will dissolve so for the safer side i will cook them before dropping in the kuzhambu.

Ingredients:

Tamarind  - small lemon size
Hing - a pinch
Sambar Powder - 2 tspn
Turmeric Powder - 1/4 tspn
Mustard Seeds - 1 tspn
Urad Dal - 1/4 tspn (split)
Fenugreek Seeds - 1/4 tspn
Jeera - 1/4 tspn
Curry leaves - few
Coriander leaves - few
Salt as required

To Grind: 

Toor Dal- 1/2 Cup
Channa Dal - 1/4 Cup
Rice - 1 tspn
Red chilli - 2


Method:

1. Soak toor dal,rice and Channa dal for 1 hour with red chilly.

2. Soak tamarind and extract the juice.

3. After one hour grind toor dal,channa dal, rice ,red chilly with hing and salt.

4. Add turmeric powder and curry leaves with the grounded dal and mix well.

5. Now make small balls out of dal paste and cook it in the idli plate and keep it aside.

6. Add oil in a pan and heat it. when it is hot add mustard seeds when it splutters, add urad dal, fenugreek seeds and curry leaves.

7. Add 2 tspn of sambar powder and fry a min. Now add tamarind juice,salt and allow it to boil.

8. Once it boils add the cooked lentils balls and allow it to cook for 5 mins.

9.Add Chopped coriander leaves and switch off the flame.

10. Paruppu urundai kuzhambu is ready to serve with white rice.

Sambar

Sambar is a very popular dish in South India. It is served with white rice or even as a side dish for idli, dosa and pongal.My mothers sambar is the best, I dont know whether its because of the affection with her.I learned this recipe from her.
  

Ingredients:

Toor dal - 1/4 cup
Tamarind - small lemon size
Tomato - 1 
Sambar Onion - 4
Mixed Vegetables - 1 cup ( I used carrot, potato,beans)
Turmeric powder - 1/4 tsp
Sambar Powder - 2 tsp or (Chilli pwdr-1tsp,Coriander pwdr-2 tsp,Jeera pwdr- 1/2 tsp)
Hing - a pinch
Salt as required 
Mustard - 1 tsp
Urad dhal - 1 tsp (split)
Curry leaves few
Coriander leaves
Coconut flakes - 1 tsp
Oil - 2 tsp
Salt as required 

Method:


1. Soak tamarind in hot water and extract 1 1/2 cups of tamarind juice and discard the pulp.

2. Pressure cook the dal with turmeric powder, hing and shallots.

3. Heat a tbsp of oil in a vessel, add mustard seeds,when it splutters,add urad dhal,curry leaves.and vegetables saute for a few minutes.

4. Then add tamarind water,turmeric powder,salt as needed,sambar powder and water as required.

5. Let it boil until the vegetables are cooked well.

6. Mash the dal well and add to the sambar.

7. Garnish with coriander leaves, coconut flakes and serve with steamed rice.