More kulambu/ Majiga pulusu

Ingredients:

Thick curd : 1 cup

Vegetable (ladies finger, white pumpkin or any of your choice ): 1 cup

Thoor dhal: 2 tsps

Rice:1 tsp

Cumin seeds:1 tsp

Green chillies:2

Coriander leaves:2 stems

Grated coconut : 2 tbsp

Chopped ginger: 1 tsp

Mustard:1/4 tsp

Fenugreek: 1/4 tsp

Red chilly : 1

Tufrmeric Power : 1 tsp

Curry leaves: 4

oil

Salt

Procedure:

Soak thoor dhal, rice for about 20 mins

Cut the vegetable into about 2 inch pieces.

Make the curd into a smooth paste without any lumps. Water can be added if needed.

Grind the thoor dal, rice, cumin seeds, green chillies, ginger, gratedcoconut and coriander leaves into a smooth paste. Add half a cup of water to this paste and keep aside.

Place the wok on the flame. Add oil when it is hot and season using mustard seeds, fenugreek seeds, turmeric power and curry leaves. Then add the cut vegetable and saute them for about 5 mins. When the vegetable is cooked, add the ground paste. when the mixture is boiled , add the curd and salt. Boil for about 1 min and turn off the flame.

This is a good gravy for hot rice

The vegetables can be substituted with vada.

Ennai kathirikai kolumbu

Ennai kathirikai kolumbu

Ingredients:

Brinjal/Egg plant : 4 or 5

small onions :10

onion : 1

tomatoes : 2

Fenugreek seeds : 1 tsp

Cumin seeds : 1 tsp

Green chillies : 2

Chilli powder : 2 tsp

Coriander powder: 3 tsp

Turmeric powder: 1tsp

Asoefatida : 1/2 tsp

Oil :3 tbsp

To Grind:

Grated coconut : 2 Tbsp

cumin seeds : 1 tsp

Pepper : 1 tsp

Preparation:

Chop onions, garlic and tomatoes. Cut brinjals into four. Grind the grated coconut, cumin seeds and pepper with little water and keep aside.

Place the pan on flame and pour oil. When the oil is hot add fenugreek seeds, cumin seeds, asoefatida, curry leaves, slit green chillies and chopped onions. When the onions turn transparent, add the brinjals. Later when the brinjals turn soft add chilli powder, coriander powder, salt and turmeric powder along with the chopped tomatoes. Saute for a few seconds and add a cup of water. The taste can be checked now and altered accordingly.

When the raw smell diminishes, add the coconut paste. After a few minutes when the oil leaves the sides, switch off the flame .

The gravy is now ready to serve with hot rice.

Options:

Using gingelly oil improves the taste.

1 or 2 tsps of tamarind paste can be added for tangy taste.

Muttai kulambu / Guddu Pulusu

Muttai Kulambu/Guddu Pulusu

Ingredients:

Eggs : 4

Onion : 2

Tomato : 2

Green chillies : 2

Chilli Powder : 1 tsp

Coriander powder : 1 tsp

Tamarind paste : 1/2 cup

Garlic : 4 pods

Grated coconut : 3 tbsp

Fenugreek Seeds : 1 tsp

Fennel seeds: 1 tsp

Poppy seeds: 1 tsp

Curry Leaves : 4 or 5

Mustard : 1 tsp

Peppercorn : 1 tsp

Salt

oil

Procedure:

Chop the onion, tomato, garlic and green chillies. Grind fennel seeds, pepper corns, poppy seeds along with grated coconut.

Place the pan on flame, pour oil, add mustard, fenugreek seeds, cumin seeds, onion, garlic and curry leaves.

Once the onion turns transparent, add tomatoes and salt. Then add chilli powder, turmeric powder and coriander powder. Once the tomatoes becomes soft, add a cup of water along with tamarind paste. Then add the ground paste. When the raw smell diminishes, break the eggs and pour it into the gravy. Once the eggs are cooked, switch off the flame and garnish with coriander leaves.

The kolumbu with hot rice can now be served.

Murungakkai PuzhiKolumbu/Munagakaya Kara pulusu

Murungakkai PuzhiKolumbu/Munagakaya Kara pulusu

Ingredients:

Drumstick : 1

Small onions : 10

Onion : 1

tomato : 1

Fenugreek Seeds : 1 tsp

Green chillies: 2

Cumin Seeds : 1 tsp

Chilli Powder : 1 tsp

Coriander Powder: 1 tsp

Garlic : 4 pods

Tamarind Paste : 1/2 cup

Curry leaves : few

salt

Oil

Procedure:

Chop Onions, tomato, Garlic and chillies.

Place the pan on flame. Pour oil , add fenugreek seeds. Add onions, curry leaves and garlic. Once the onions turn transparent, add drumstick and tomatoes. When the tomatoes turn soft, add chilli powder, turmeric powder, coriander powder and salt. Then add 2 cups of water along with the tamarind paste. Let this mixture boil until the oil leaves out on sides.