Erivali Kulumbu

Ingredients

2 Cups of chopped mixed vegetables
(Carrots, White pumpkin, Okra, Eggplant, Capsicum)
1/2 tsp turmeric powder.

Fry and Grind
1 Tbsp Channa dhal
1 tsp Methi Seeds
6-7 Red Chili
1/4 cup shredded coconut
1 small piece of tamarind softened.
2 cups butter milk or fat free sour cream

Grind all the ingredients to a fine paste. Add the butter milk or sour cream in the end.

Seasoning
1/2 tsp mustard seeds, methi seeds, curry leaves.


Method

1. Boil all the vegi in a little bit of water with salt and turmeric.
2. Once the vegetables are tender add the ground mixture. Turn down the heat to medium low. It should not boil too much or the curd will separate.
3. Temper with mustard seeds, methi seeds and curry leaves.

Tastes great with hot rice

Variations:
1. While frying add 1 tbsp coriander seeds to it. Boil one tomatoe with other vegetables. Follow the same procedure.

Parupurandail kulambu

Ingredients

• 1 cup thoor dhal


• 3-4 red chillis


• 1 teaspoon hing


• 1 lemon sized tamarind (extract the juice in 2 cups water)


• 1-2 teaspoon Sambar powder


• 1/4 teaspoon Turmeric powder


• salt to taste


• 2 tblspoon of oil

For thaduka


• Curry leaves, 1/4 teaspoon of Mustard seeds, Methi seeds, Hing

Method

1. Soak thoor dhal for 1 hour. Grind the dhal with red chillies and hing into a smooth paste. Do not add too much water.


2. Make small balls out of the ground thoor dhal and keep it aside. If the balls do not form properly pour a tablespoon of oil in a heavy pan and pour the ground mixture . Fry till the water evoprates.


3. Boil tamarind extract, salt, turmeric powder and sambar powder in a heavy vessel. Once the raw smell is gone drop the balls and reduce the heat to medium low. If the heat is too high it might break the balls. Cook for 10 minutes.


4. Heat oil a separate pan, add the mustard seeds and let them splutter. Add the Methi seeds hing powder Fry till they turn brown. Add curry leaves and mix it with the kulumbu.

Tastes very good with rice

Varthericha kulambu

Ingredients:

• 1 cup Squash cut into cubes


• 1 plantain cut lenthewise


• 3 cups of vegetables cut lengthwise (potatoes, okra, chepankilangu(yam), bringal, snake gourd, carrots)

Ingredients to fry and grind

• 1 lemon sized tamarind (extract the juice in 1 cup water)


• 1 tablespoon of Jaggary or Brown Sugar


• Rice 2 tbl spoon


• Red Chillies 10 nos


• Urad dhal 1 tbl spoon


• Thoor dhal 1 tbl spoon


• Methi seeds 1/2 tsp


• Seasme seeds 1 tsp

For Thalipu

• 1 sprig of Curry leaves


• 1 tspn Mustard seeds


• 1/2 tspn Methi seeds

1. Boil all the vegetables except okra and squash for about 10 min in water. Add salt and turmeric powder.


2. Add tamarind juice. Now add okra and squash and boil for another 5 minutes


3. Now add the ground powder and jagary. Let it boil for 2 - 3 minutes.


4. Heat oil a separate pan, add the mustard seeds and let them splutter. Add the Methi seeds till they turn brown. Lastly add curry leaves and immediately add to the boiling kuzambu. Serve it hot

We make this kulambu during thiruvadari day. We make it with thiruvadari kali. Although kali is sweet the combination is really good.

Vetral kuzambu

Ingredients

• 1 tblspn Corriander seeds


• 2 tblspn channa dhal


• 2 tblspn urad dhal


• 5 red chillies


• 1 tblspoon peppercorns


• 1/2 teaspoon methi seeds


• 1 teaspoon jeera


• 4-5 sprigs of curry leaves


• Tamarind (size of lemon)


• 1/4 teaspoon Turmeric


• 3 tblspn oil

For thaduka

Curry leaves, 1/4 teaspoon of Mustard seeds, Methi seeds, Hing, turmeric

Method

1. In a tablespoon of oil fry corriander seeds, channa dhal, urad dhal, red chillies, peppercorns, jeera and methi seeds. Once they are all golden brown turn off the stove and add the curry leaves.


2. Soak tamarind in hot water till it is soft


3. Grind tamarind and the fried mixture into a smooth paste


4. In a heavy bottom pan add 2 tblspoon oil and put the mustard seeds. Once the mustard seeds starts spluttering add methi seeds. Once it becomes brown add Hing, turmeric powder and curry leaves. Then pour the ground mixture in the pan.


5. Let it boil for 10 to 15 minutes or until the kuzhambu becomes thick.

This recipe serves four. You can double the recipe and store the excess in the refrigerator. It will taste good for about a month.

Serve it hot with rice.