Kathirikai Rasavangi - Brinjal Rasavangi

This is the first time I am trying this rasavangi. This has been in my to-try list for a very long time. I haven't tasted this before. I came to know about this recipe couple of years back when I used to browse for a variation to our regular sambars and rasams. When I decided to make this few days back I pinged all of my brahmin friends to get the recipe :-) As always there are a number of ways to make the same dish and I got different versions too. From that I had to adopt my own version. Rasavangi is one of the traditional and authentic Tamil Brahmin recipe made using brinjals or ash gourd. I would say this is very much close to the way we prepare arachu vita sambar with a slight twist in the ingredients and you end up in different taste. A perfect alternative for the regular sambars. I prepared bitter gourd poriyal for side and it matched perfectly with the rasavangi. This is a no onion-no garlic recipe too. 

Ingredients

Toor dal - 1/2 cup
Brinjal - 1/4 kg
Tamarind - a small gooseberry size, soaked and extracted
Turmeric powder - a pinch
Hing - a pinch
Black channa - 2 tbsp, soaked overnight (optional)
Jaggery - 1/2 tsp
Salt as per taste

To Grind

Coriander seeds -1 tbsp
Bengal gram/Kadalai paruppu - 2 tsp
Pepper - 1/4 tsp or some 10 peppercorns
Red chillies - 2 or 3 ( adjust as per your spice level)
Grated coconut - 3 tbsp

For seasoning

Coconut oil - 2 tsp
Mustard seeds, urad dal, red chillies and curry leaves as per taste

Method

1. Pressure cook the dal along with turmeric powder, mash it and set aside. Also pressure cook the black channa until soft.
2. Meanwhile dry roast all the ingredients mentioned under "To Grind" section one by one, allow to cool down and grind to a smooth paste by adding very little water.
3. Wash and cut brinjals lengthwise or into bite sized pieces. Keep them soaked in water until we cook them to avoid discoloration.
4. In a broad vessel or pan take the cut brinjals and add water, turmeric powder and salt and allow the brinjals to get cooked. Once half cooked add the tamarind extract and allow to get cooked until soft. Now add the mashed dal and boiled black channa. 
5. Then add the ground paste, jaggery and mix well. Allow this to cook for few more minutes until everything blends together. Once done, turn off the flame.
6. Now do the seasoning. Heat 2 tsps of coconut oil, add mustard seeds, when it splutters, add urad dal, red chilli and curry leaves and pour it over the rasavangi.  Mix well and enjoy with rice.

Mushroom Kuzhambu - Kaalaan Kuzhambu

Mushrooms have wonderful health benefits . It is been said that Mushrooms contain some of the most powerful natural medicines on the planet. They are a low-calorie food (i.e no fat, no cholestrol), high in proteins, vitamins and minerals, fiber rich etc. And so, eventually they are natural disease fighters. Including mushrooms in our diet regularly boosts our immune system and keeps the body healthy.
This mushroom kuzhambu is a wonderful combination for plain rice or with idly, dosas. Here comes the recipe.

Ingredients

Mushroom - 1 pack
Onions - 2
Red Chilli Powder - 1 tsp
Cumin Powder - 2 tsp
Turmeric Powder - 1/4 tsp
Coconut Milk - 1 cup
Salt as per taste

To Temper

Oil - 2 tsp
Mustard seeds - 1 tsp
Urad dal - 1/2 tsp
Curry leaves - few

Method

Extract Coconut Milk -Take gratings of 1/4th of a medium sized coconut in a mixie jar, grind for few seconds. Then, add about 1/4 to 1/2 cup of water and grind to a smooth paste. Strain the ground coconut using a tea strainer or a soft cloth. Press it with a ladle or squeeze to extract as much milk as possible. For this recipe the coconut milk should be thick, only then you will get a nice flavor and taste. So do not add more water for extracting more milk. Coconut milk is ready. Set aside.


Clean the mushrooms well and cut into 2 halves.Chop the onions. Set aside.

1.  Take a pressure cooker, add oil, once it is hot enough add the mustard seeds and allow to splutter.  Add urad dal and curry leaves, fry until dal turns golden brown.
2. Add the chopped onions and fry until they turn transparent.
3. Then add the chopped mushrooms and all the spice powders along with the salt. Saute for 3-4 minutes.
4. Then add the coconut milk and a little less than 1/4 cups of water. Stir well. Cover the pressure cooker and cook for 3 whistles. Turn off and allow the pressure to release on its own. Serve hot with plain rice along with papads or with idly or dosa.

Appalam Kuzhambu - Papad Curry

Appalam kuzhambu is a simple recipe prepared with appalam/papad in tamarind gravy. It is very easy and quick to prepare. We can prepare this kuzhambu when we do not have vegetables at home. The process is almost same as we prepare VathaKuzhambu.

Ingredients

Tamarind - small gooseberry size, soaked and extracted
Sambar powder - 1 tbsp
Ulundhu Appalam - 2 or 3
Jaggery - 1 tsp
Salt, hing, turmeric powder as per taste

For Seasoning

Gingelly oil - 2 tsp
Mustard seeds, fenugreek seeds, channa dal, curry leaves and red chilli - as per preference

Method

Heat oil in pan, add mustard seeds and when the mustard seeds starts to splutter, add channa dal, fenugreek seeds, curry leaves, broken red chilli and fry till dal turns golden brown color. To this add broken ulundhu appalam and fry for a minute.

Then add the tamarind extract, sambar powder, hing and salt and allow the mixture to boil till the raw smell of sambar powder goes off completely.  Add jaggery and mix well.

If the kuzhambu is very dilute in consistency, we can mix 1 teaspoon of rice flour with water and add this to the kuzhambu to make it thicker. Appala kuzhambu is ready, enjoy with hot steaming rice and potato poriyal. 

Note - You can also use the readymade vathakuzhambu powder instead of sambar powder.
Also, you can use either fried papads or the unfried ones. If using unfried ones, you have to add them while doing the seasoning and saute for couple of minutes. If using fried papads, just add them while adding the jaggery.

Kollu Rasam - HorseGram Rasam - Kollu Recipes

Here is another recipe made with Kollu. After learning the benefits of horsegram this has become a part of our regular menu. The process for making kollu rasam is very easy, tastes good and healthier too. So, is there any reason to avoid this? Also check the recipe for Kollu Masiyal here.

Ingredients

Kollu (HorseGram) - 2 tbsp
Tomato - 1, crushed
Tamarind - gooseberry size, soaked and extracted
Coriander leaves - few, finely chopped
Salt and hing as per taste

To Temper

Ghee - 1 tsp
Mustard seeds, methi seeds, curry leaves and red chilli as per taste and preference

To Grind to a coarse powder

Garlic - 2 or 3 cloves
Jeera - 1 tsp
Pepper - 1/2 tsp

Method

• Soak kollu overnight with enough water. Drain the soaked water, add fresh water and pressure cook for 3 whistles in high flame and simmer for 7-10 mins. Mash it well and set aside.
• Grind Garlic, jeera and pepper to a coarse powder.
• In a pan or vessel add the crushed tomato with enough water and add the coarsely ground powder, salt, hing and bring it to a boil. Then add the extracted tamarind water. When it starts to boil add the mashed kollu and the water along with it. Add chopped coriander leaves. Bring it to a rolling boil (i.e it should just start boiling) and turn off the flame.
• Do the tempering and pour it to the rasam. Serve hot with steaming rice.

Chow Chow Thengai Paal Kuzhambu - Chayote Coconut Milk Kuzhambu

My mom and sister used to make this chow chow kuzhambu very frequently. This is not a widely prepared curry thoughThis is an alternative to the usual tamarind based kuzhambu varieties. Coconut milk has got lot of health benefits. They are extensively rich in Iron, calcium, potassium, magnesium and zinc. They improve the digestive system and promotes digestion. They also boosts up the immune system. On the other hand Chow Chow/Chayote is also low in calories and high on nutrition. So they make the best pair. Chow chow has a kind of mild sweet taste and so the coconut milk. While consuming, add a tsp of ghee to the white rice and mix this kuzhambu with the rice. Papads are the best combination. Any dried bean poriyal will go well as an accompaniment. I made this along with Red Lobia (Black eyed Beans) Poriyal.

How to choose a chow chow?

Choose chow chow that is green, firm and with no brown spots or no signs of sprouting.  They should have firm round edges, with a bright to dark green color.

Now to the recipe!

Ingredients

Chow Chow - 1
Onion - 1
Tomato - 1
Red Chilli Powder - 1 tsp
Cumin Powder - 2 tsp
Turmeric Powder - 1/4 tsp
Coconut Milk - 1/2 cup
Salt as per taste

To Temper

Oil - 2 tsp
Mustard seeds - 1 tsp
Curry leaves - few

Method

Extract Coconut Milk -Take 3-4 tbsp of grated coconut in a mixie jar, grind for few seconds. Then, add about 1/4 to 1/2 cup of water and grind to a smooth paste. Strain the ground coconut using a tea strainer or a soft cloth. Press it with a ladle or squeeze to extract as much milk as possible. For this recipe the coconut milk should be thick, so do not add more water for extracting more milk. Coconut milk is ready. Set aside.

Cut the onions and tomatoes. Peel the chow chow and cut them into small cubes.

Take a pressure cooker, add oil and do the tempering. Then add the onions and saute until they turn transparent. Now add the chopped tomatoes and fry for few seconds.

Then add the cubed chow chow and add salt, turmeric powder, red chilli powder and cumin powder and stir well. Add enough water to pressure cook the vegetable, say 1/2 cup of water. Close the lid and cook for 1 whistle and simmer for 2 mins. Turn off the flame.

Once the pressure subsides, add the extracted coconut milk and bring to a boil. Allow this to boil and thicken for couple of minutes. Turn off the flame once the gravy thickens. Do not boil for long time. Healthy and yummy chow chow kuzhambu is ready to be served. Enjoy along with hot rice, ghee and papad.

Vendakkai More Kuzhambu - Buttermilk Kuzhambu

More kuzhambu is another common kuzhambu prepared in South Indian.  It is also one of the gravies in lunch meal in hotels or any brahmin wedding ceremonies. 

Ingredients

Ladies finger/Okra/Vendakkai - 5 or 6, cut into 2 inch pieces
Thick Buttermilk- 1 cups
Water - 2 cups or little less
Turmeric Powder -1/2 tsp
Oil - 2 tsp
Salt as required

To Grind
 
Toor dal -1 tsp
Coriander seeds- 2 tsp
Cumin seeds -1 tsp
Raw rice -1/4 tsp
Green chillies - 2 or 3, adjust as per taste
Grated Coconut -2 tbsp

For seasoning

Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Curry leaves-little
Coconut oil -1 tsp


Method

1. Soak toor dal, coriander seeds, cumin seeds and raw rice in little water for 10-15 minutes. Grind the ingredients along with green chillies and coconut into a smooth paste.
2. Heat 2 tsp of oil in a pan and add the cut okra's. Fry them over medium heat until it changes color and is well cooked.
3. To the thick curd, add water, turmeric powder, salt and the ground paste. Mix well. Pour this to the pan containing ladies finger. Bring to a rolling boil. And turn off. 
4. Transfer it to a bowl and do the seasoning and pour it to the more kuzhambu. Serve it with hot rice or even upma.

Note   

* Vegetables like chow chow, poosanikkai (ash guard/white pumpkin), brinjal, potato or sepankizhangu (arbi/colacasia) can also be used.
* Do not boil the kuzhambu, just turn it off when it starts to boil.
* Do the seasoning with coconut oil for the best taste.

Milagu Rasam/Pepper Rasam (With step by step pictures)

Pepper rasam, a bliss for cold and cough. Pepper and garlic do wonders to your sore throat when you take this along with hot steaming rice. You can also drink this like a soup that too when it is piping hot. When you prepare pepper rasam, it is advisable to use ghee for the tempering. Because pepper and tamarind induces a lot of heat to your body. Ghee helps subsiding the heat and the spice of the pepper. Also it helps in curing the ulcers that might have formed because of the sore throat. Tomatoes are optional ingredient for pepper rasam. You can add or omit them depending on your preference. Try this when you have to fight cold/cough or on any rainy day and I am sure you're gonna love it!!

Ingredients

Tamarind - a gooseberry sized ball, soaked and extracted
Tomato - a small one, chopped or mashed using your hand
Coriander leaves - a handful
Salt - as per taste
Jaggery - 1 tsp

Dry roast and grind

Pepper - 1 tsp
Cumin seeds - 1 tsp
Garlic - 1
Red chilli - 1 or 2, as per taste
Toor dal - 1 tbsp

For tempering

Ghee - 1 tsp
Mustard seeds - 1 tsp
Methi seeds - 1/2 tsp
Curry leaves - a few
Hing - a small pinch

Method

1. Heat a pan and dry roast the ingredients mentioned above. Allow to cool down and grind to a coarse powder.  
   
   
2. In a bowl, take the tamarind extract and add some water to it, may be 1/2 a cup of water. Add the chopped/mashed tomato and salt to it. Bring it to a boil until the raw smell of the tomato goes off.                               
3. Then add the ground jeera-pepper powder and allow to boil for 2 mins. Then add the jaggery to it.
   
   
   
   
4. Meantime do the tempering. Heat a small pan, add a tsp of ghee, once the ghee is hot enough add mustard seeds, when it starts spluttering add in the methi seeds, curry leaves and hing. Switch off the flame and pour this tempering to the boiling rasam. Add the coriander leaves and switch off.  
5. 
6. Enjoy with steamed hot rice!!

** You can also skip garlic in this. But garlic is one natural remedy for cold and flu. 

Poondu kuzhambu - Vengaya kuzhambu - Onion Garlic kuzhambu

I love the flavor of garlic in my dishes and so this kuzhambu is my all time favorite. This is very much similar to vathakuzhambu, the major difference being shallots and garlic are the main ingredients of this kuzhambu. Perfectly pairs with steamed rice, idly or dosa. This stays fresh even for 2-3 days in room temperature. Please check below for the recipe!

Ingredients

Shallots/Small onion - 10 to 12 nos. approximately (you can also use big onion, but shallots gives you the exact taste)
Garlic - 12 to 15 cloves
Tamarind - lemon sized, soaked and extracted
Sambar powder - 1&1/2 to 2 tbsp, adjust as per taste
Jaggery - 1 tsp
Salt and turmeric powder

For seasoning

Sesame oil - 1 tbsp
Fenugreek seeds - 1 tsp
Curry leaves - one strand
Hing - 1/4 tsp

Method

Peel the onions and garlic and cut into halves. You can also chop them to smaller pieces.

Heat the oil in a pan and do the seasoning, then add the garlic and onions and saute well for few mnutes. Saute until they are lightly browned.

Add tamarind water, salt, turmeric powder and sambar powder and bring it to a boil. Add jaggery and cook in medium flame until oil oozes out of the kuzhambu and it thickens. Switch off and serve with steamed rice, papad and thengai(coconut) thuvayal . The best ever combination I have tasted :-)

Note

• Use sesame oil as it enhances the taste and flavor.
• You can also use big onions instead of shallots, but shallots gives you the exact and nice taste. 
• Adding jaggery gives you a nice tangy and sweet taste, you can skip this ingredient and still your kuzhambu will taste great

Murungaikkai Kaarakuzhambu

The first vegetable that comes in mind for making kaarakuzhambu is drumstick. Brinjal and drumstick makes a wonderful pair for sambar or kaarakuzhambu. I have not used brinjal as I did not have them handy. Don't miss to add garlic and shallots for they enhance the taste of the kuzhambu.

Ingredients

Murungaikkai - 10 pieces, cooked
Pearl onions/shallots - 10
Tomato - 1 small size
Garlic - 4 or 5 cloves
Coriander powder - 2 tbsp
Jaggery - 1 tsp
Tamarind - lemon size, soaked and extracted
Salt, turmeric powder, hing as per taste

To Temper
Oil, mustard seeds, fenugreek seeds, cumin seeds, curry leaves and dry chillies as per taste

To Grind
Grated coconut - 3-4 tbsp
Pearl Onion/shallots -3
Fennel seeds - 1 tsp

Method

1. Grind the coconut, onion and fennel seeds into a smooth paste adding required amount of water
2. Heat oil, do the tempering, add the garlic and saute for a min. Add in the onions and fry for few minutes until they start turning translucent.Now add the tomato and saute till oil oozes out from the mixture
3. Then add the tamarind paste, coriander powder, salt, hing, turmeric powder and the ground paste. Add the cooked drumstick and add about a cup of water, cover with a lid and cook for 10 mins over medium flame.
4. Once the raw smell goes off add the jaggery and give a quick stir. Simmer for 5 mins and turn off the stove

Note Can also be prepared using vegetables like brinjal, ladies finger or just with shallots (small onion)

Vathakuzhambu

Before my marriage I have tasted this vathakuzhambu only in restaurants. My mom never prepares this at home. But we all love this when we eat at restaurants. After marriage I started making it myself. During the initial attemps it won't turn perfect. Slowly I started learning the tricks. Just allow 
the kuzhambu to boil well until oil oozes out the corners and adding a bit of jaggery at the end. Now to the most delicious recipe.

Ingredients

Onion - 1
Tamarind paste - 1/2 tsp or lemon sized ball, soak and extract the juice
Sambar powder - 2 tsp
Sundakkai or manathakali vathal - 3 tbsp
Jaggery - 1 tsp
Salt, turmeric powder, hing as per taste

To Temper
Oil, mustard seed, fenugreek seeds, channa dal, cumin seeds, curry leaves and red chillies as per taste

  Method

• Heat oil in a pan, do the tempering with the tempering ingredients. Add sundakkai/manathakali vathal and fry until they turn golden brown. 
• Add the onions and saute till they turn translucent. Add the tamarind extract, sambar powder, salt, turmeric powder and hing and allow to boil until the raw smell goes off. 
• Once the oil starts separating add the jaggery and allow the gravy to thicken. Switch off the flame and enjoy with hot rice and appalam or with any kootu.

 Note - You can also replace sundakkai with other vegetables like drumstick, brinjals, ladies finger, broad beans,butter beans etc to make this spicy South Indian kuzhambu. You can also prepare this with pearl onions too. Be cautious while adding salt, the vathal itself will have some salt. So add salt accordingly

Bitter Gourd/Karela/Paakarkai Gojju

Gojju is a classic Karnataka dish, which goes well with white rice, dosa, idly or chapati. Its a thick gravy that tastes sweet, spicy and sour too.  Gojju can be prepared with vegetables like bitter gourd, okra, mango, tomato or even with mixed vegetables.

Ingredients

Bitter gourd - 1 medium size, discard the seeds and cut into small pieces
Tamarind paste - 1/2 tsp or gooseberry size tamarind soaked and extracted
Jaggery - 1 tbsp apprx
turmeric powder, salt and hing as per taste

Dry roast and grind

Gram dal - 2tsp
Cumin seeds - 1 tsp
Fenugreek seeds - 1/2 tsp
Sesame seeds - 2 tsp
Dry red chillies - 2-3 (adjust per taste)

To Temper

Oil, mustard seeds, fenugreek seeds, curry leaves

Method

1.  Heat a pan, dry roast the ingredients given under "Dry roast and grind". Allow to cool and grind to a coarse powder.
2. Cook the bitter gourd seperately in a vessel or pressure cooker adding salt and turmeric powder. Adding turmeric while cooking vegetables allows retaining the nutrients of the vegetable.
3. Heat oil, do the tempering, add the tamarind extract and the ground mixture. Add in the bitter gourd, salt, hing and turmeric powder. Add in some water if required and allow to boil for few mins. You could see the gojju thickening, at this stage add jaggery, give a quick stir and turn off the stove.
4. Gojju is ready. Enjoy with hot rice!