Vendaikkai Puli Kuzhambu

Ingredients
Ladies Finger(Vendakka) - 10 nos
Tamarind(Puli) - 1 lemon sized
Tomato - 2 nos
Chilli powder - 2 spoons
Turmeric powder - 1/4 spoon
Small onion(Kunjulli) - 10 nos
Garlic pods - 4 nos
Coconut - 1/2 of one
Curry leaves - As reqd
Salt - As reqd
Mustard seeds - 1/2 spoon
Fenugreek(Uluva) - 1/4 spoon
Cumin seeds(Jeerakam) - 1/2 spoon
Oil - As reqd
Preparation
Cut onion, garlic and ladies finger into pieces.
Heat oil in a kadai.
Splutter mustard seeds.
Saute fenugreek seeds and cumin seeds.
Add onion, garlic and ladies finger and fry well.
Make tamarind paste using 2 cups of water and add to it.
Grind coconut with tomato and add to it.
Add chilli powder, turmeric powder and required salt and cook well.
When the raw smell goes down, add curry leaves to it.

Mochai Puli Kuzhambu

Ingredients:
Brinjal- 4 or 5 (slit it into 4,but do not remove the top)
vellai mochai- 1 cup cooked
small onions- 10 (peeled & sliced)
garlic- 4 pods
tomato - 1
tamarind paste- 1 1/2 tsp(or more if you need)
turmeric- 1/4 tsp
sambar powder- 1 1/2 tsp
coconut milk- 1/2 cup
curry leaves
vadagam- 2 tsp

Procedure:
Pressure cook field beans with some turmeric and salt for 2 whistles.
Heat oil in kadai and fry onions , garlic and curry leaves .
Then add brinjal and cook till half done.
Now add tomato,turmeric and salt.
After sometime add sambar powder and tamarind paste.
Add 1 cup water and boil for 10 minutes.
Then add mochai and coconut milk. Blend well and boil again for 5 more minutes.
Cook till the right consistency (not too thick,not too thin). Finally add fried vadagam and add to curry.
Serve with hot rice.

Kathirikkai Puli Kuzhambu

Ingredients:
Brinjal/eggplant - 6 to 8
Onion small size - 1 chopped
Garlic - 5 cloves chopped
Green chillies - 5 chopped
Tomato - 2 chopped
Tamarind - cherry size
Turmeric powder - 1/2 tsp
Red chilli powder - 1 tsp
Sambar powder - 1 tsp
Brown Sugar - 1 tsp
Oil - 1tblspn
Salt to taste.

For Tempering:

Mustard seeds - 1 tsp
Urid,channa dal - 1 tsp
Curry leaves - few
Methi seeds - 1/2 tsp
Asafoetida/perungayam - a pinch

Preparation:
Cut the eggplants into bite size pieces and keep it in a bowl of water till you cook to prevent turning brown/bitter.
Temper the ingredients and add chopped green chillies, onion, garlic. Saute it in the same oil till it turns light brown.
Add chopped tomato, fry well and add brinjal, sambar powder,chilli powder, turmeric, salt, sugar and tamarind.
Pour a cup of water let it simmer in medium heat till it cooked. Serve hot with rice.

Parrupu Urundai Kuzhambu

Ingredients:
Toor Dhal – 1 cup
onion- 1/2 (finely chopped)
Sambar Powder – 1 tsp
corriander leaves- 3 tbsp
Salt – 2 teaspoon

Mustard – 1 teaspoon
urad dal -1/4 tsp
small onions – 10 chopped finely
tomato- 1 small
Curry leaves – few
tamarind- 2 spoons
sambar powder- 1 heaped tbsp
coconut- 1/4 cup(grind to a paste)

Preparation:
Soak toor dal in water for about 2 hours. Wash the dal and drain out the water completely. Put it in a mixie and grind to a thick coarse paste (as you do for vadai). Add ½ teaspoon salt, sambar powder, a pinch of turmeric powder, chopped onions, one tablespoon coconut gratings and few curry leaves chopped to the dal paste. Mix well. Make a small lemon size balls. Set aside.
Heat oil in kadai and splutter mustard seeds, urad dal. Then add onions and curry leaves. After sometime add tomatoes and fry till soft. Add the tamarind paste and sambar powder. Add 3 cups water. Bring to boil. When it starts boiling, add two to three dhal balls and reduce to heat to medium. Allow to boil. When it starts boiling again, then add three more balls. Again wait for the Kuzhambu to start boiling. Add three more balls and finish all the balls like this. Once you finished all the dal urundais, gently turn them with a spoon. Keep the flame to low. Add ground coconut to the boiling kuzhambu.

Kara kuzhambu

Ingredients needed:
1. Small Onion 6 to 7 sliced.
2. One Tomato chopped
3. Garlic pods 4 to 5
4. Any One vegetable (lady’s finger, brinjal, bitter guard or drumstick)
5. Tamarind Paste 3 tsp or One lemon size. (To dilute in ¾ cup).
6. Hing little.
7. Red Chilli Powder 1 ½ tsp to 2 tsp
8. Coriander Powder 1 ½ tsp to 2 tsp.
9. Sambar Powder ½ tsp.
10.Turmeric powder little

For grinding:
1. Coconut 1 table spoon or coconut milk 1 table spoon. This takes out the extra hot and extra sour out of the dish.
2. ½ tsp Poppy seeds.

For seasoning:
1. Oil 2 table spoons.
2. Mustard seeds ½ tsp
3. Cumin seeds ¼ tsp
4. Fenugreek seeds ¼ tsp
5. Fennel seeds ¼ tsp
6. Urad dal and Channa dal ½ tsp.
7. Curry leaves one string

Preparation:
Heat oil in a pan or kadai and season with the above and fry onion and garlic till Golden brown.
Now add chopped tomato and fry till it becomes pulp and next goes the vegetables for few minutes (4-5 mins) of frying.
Add all powders, mix well and pour tamarind diluted water.
Bring it to a boil, till Oil floats on top.
Add the grinded Coconut or Coconut Milk and bring it to a boil for few minutes.
Tasty and Spicy Kulambu is ready.

Tomato Kuzhambu

Ingredients:
Ripe red tomatoes-4 chopped finely
Onions-1 cut into thin strips
Green chillie-1
Potato – 1 small cut into medium pieces
Drumstick- 3 small pieces(3 inches length) slit half
Curry leaves- a few
Mustard seeds- ¼ tsp
Coconut milk- 4 to 5 tsp

To grind:
Coconut-3 tsp
Red chillies-2 if long or acc to taste
Ginger- 1 small piece
Khus khus- ½ to 1 tsp
Jeera-1/2 to 1tsp
Coriander seeds-1 tsp

Preparation:
Heat oil in a kadai and add mustard seeds. When it splutters add onions, green chillie& curryleaves. Saute till the onions become transparent and add the tomatoes. Saute till it becomes soft and add the ground masala. Add 1 glass of water . when it boils add the potato pieces and drumstick pieces. Cook in a medium flame covered. After 5 mins add the coconut milk. Cook till the vegetables are cooked and the oil seperates. Serve hot with rice.

Milagu kuzhambu

Ingredients:
Peppercorns - 1 1/2 tbsp
Bengal gram dal - 1 1/2 tbsp
Coriander seeds - 1 tbsp
Red chillies - 4
Tamarind pulp - 2 1/2 tbsp
Mustard seeds - 1 tsp
Asafoetida
Oil
Salt - To taste
A few Curry leaves

Preparation:
Dry roast the peppercorns, bengal gram dal, coriander seeds, red chillies and grind them to a smooth paste along with asafoetida and little water.
Heat oil in a kadai and add the mustard seeds and allow it to splutter.
Add the tamarind paste and salt. Cover, simmer and cook till the raw smell of tamarind disappears.
Then add the ground paste and a cup water and allow it to boil.
Simmer it for 3-4 minutes and finally add 2 tbsp of oil and chopped curry leaves.
This gravy has a little bitter taste.