Zucchini Buttermilk Kuzhambu

Buttermilk Kuzhambu/Mor Kuzhambu is a traditional recipe of South India. It is made with Yogurt, coconut base and some veggies. This is a liquid curry recipe which is served with white or boiled rice, dosa. It has very rich in calcium and vitamin C and have low cholesterol.

Ingredients
Chopped Zucchini – 2 Cups
Yogurt/Curd – 1 cup
Water as required
Salt to taste
Turmeric Powder – ½ tsp
For Ground Masala
Grated Coconut – ½ cup
Green Chillies – 3
Shallots - 3
Ginger – 1 small piece
Channa Dhal – 2 tsp
Cumin Seeds – ½ tsp
To Temper
Mustard Seeds – ¼ tsp
Urad Dhal – ½ tsp
Hing – 1/8 tsp
Dry Red Chilly – 3
Curry Leaves – few
Coconut Oil – 3 tsp
Method
Cook zucchini in water until it turns transparent. Once the zucchini is fully cooked, add salt, turmeric powder and mix well.
Grind grated coconut, shallots, ginger, cumin seeds, green chilies and chana dal (Soak the chana dal for at least for 20 mins) with some water and make it into a very smooth paste.
Add the coconut base to the cooked vegetable and let it come to a boil. Once you see the kulambu boiling turn off the heat and keep it aside to cool a bit.
Heat oil in a pan and add mustard seeds, urad dal, curry leaves, dry red chilies and hing. once the dal changes it color to golden turn off the heat.
Once cooled add the yogurt (beat it well) and the tempering ingredients to the curry and mix well.

Raw Banana Skins Poriyal

Ingredients

Chopped Raw Banana Skins – 2 cups
Bengal Gram/Kadalai Paruppu – ¼ cup
Salt to taste – 1
Chopped Onion – 1
Grated Coconut - 3 tsp
Chilli Powder – ½ tsp
To Temper
Oil – 1 tsp
Mustard Seeds – ¼ tsp
Cumin Seeds – ¼ tsp
Urad Dhal – ½ tsp
Curry Leaves – few
Dry Red Chilli – 2
Method
In a pan, bring water to boil. Add Bengal gram, chopped raw banana skins, little salt and cook until it becomes soft.
Heat oil in a pan, add the tempering ingredients and saute it for few seconds.
Add chopped onions and fry for 2 to 3 minutes. Then add grated coconut, chilli powder and saute it well.
Transfer the cooked banana skins and mix well with sauted ingredients. Let it be for another 2 mins.
Switch off the flame and sever well.

Vambotu Curry (Sri Lankan Eggplant Curry)

It’s the tastiest preparation of Sri Lankan eggplant curry which goes very well with white rice. In this dish, eggplant is deep fried and cooked with some spices. This gives rich taste to the curry.

Ingredients
Eggplant – 1 lb
Turmeric Powder – ¼ tablespoon
Cayenne Pepper Powder – 2 tsp
Raw Curry Powder – 2 tsp
Ground Mustard Seeds – 1 tsp
Coconut Milk – ½ cup
Water – 1 cup
Salt to taste
To Saute
Oil – 2 tsp
Cinnamon Stick – 1 inch
Cloves - 3
Curry Leaves – 1 sprig
Sliced Onion – 1
Sliced Green Chilli - 3
For Paste
Chopped Garlic – 3 cloves
Chopped Ginger – a small piece
Sugar – 1 tablespoon
Apple Cider Vinegar – 1 tablespoon
Salt (few)
Water
Method

Wash eggplant and cut into thin slices. Rub with salt and a dash of turmeric powder.

Deep fry eggplant until golden brown. Drain on paper.


Blend all the ingredients which is listed under “for paste” and keep aside.
Heat oil in a pan, Add the ingredients one by one which is under ‘To Saute”. Cook for 2 to 3 mins. Then add curry powder, cayenne powder, and ground mustard seeds.
Add blended mixture paste and bring to a boil. Reduce heat and add fried eggplant, coconut milk and salt. Toss well and simmer for 3 to 5 mins. Switch off the flame and serve hot.

Traditional Sambar

Ingredients
Chopped Drumstick – 1 (full)
Chopped Indian Eggplant – 5 (Small)
Chopped Mango pieces – 6 (Small)
Chopped Tomato – 2 (Big)
Chilli Powder – 1 tsp
Sambar Powder – 2 tsp
To Temper
Oil – tsp
Ghee – 1 tsp
Mustard Seeds – ½ tsp
Curry Leaves – few
For Dhal
Soaked Toor Dhal – 1 Cup
Cumin Seeds – ½ tsp
Fenugreek Seeds – ¼ tsp
Chopped Shallots (Small Onions) – 7
Curry Leaves - few
Turmeric Powder – ½ tsp
Hing – 1/8 tsp
Salt to taste
To Garnish
Chopped Coriander Leaves - few
Method
In a pressure cooker, add the ingredients which are listed under “for Dhal” and cook it for 5 whistles. Then switch off the flame. Once it done, don’t mix the dhal, just make sure whether its cooked well.
In a blender add tomato pieces and grind it as fine paste. Bring water to boil. Add drumstick pieces and little salt, then keep cook for 7 to 10 mins. Switch off.
In a pan, heat oil and heat. Add mustard seeds and let it splutter. Add curry leaves, tomato paste and cook for 3 min. Now add eggplant pieces with required water, close the lid and keep cook.
It’s the time to add cooked drumstick pieces, chilli powder, sambar powder and cook continuously.
Now add mango pieces and cook for another 5 mins. Transfer dhal into the vessel. Switch off the flame and garnish with chopped coriander leaves.

Spinach with Dhal

This is a healthy, yummy Dhal keerai Kootu. It’s goes very with white rice, idli, dosa and chapatti.

Ingredients
Toor Dhal – 1 cup
Chopped Spinach – 2 cups / 250 g
Chopped Tomato – 1 big
Chopped Small Onions – 10
Peeled and Sliced Garlic – 10
Sliced green Chilli - 2
Turmeric Powder – 1/2 tsp
Sambar Powder – 2 tsp
Cumin Seeds – 1 tsp
Salt to taste
To Temper
Oil – 2 tsp
Mustard Seeds – 1 tsp
Dry Red Chilli – 3
Curry Leaves -few
Method
Soak toor dal at least 30 minutes. And pressure cook it for 3 to 5 whistles. Let it cool for few min and keep it aside.
In a kadai, heat oil. Add cumin seeds and saute it for few seconds, then add garlic cloves and onion, fry it well.
Add tomato pieces and cook until it becomes mushy. Then add chopped spinach, turmeric powder, sambar powder and enough water. Cook another 5 min.
Transfer dhal into kadai, add salt and mix well. Then keep cook for another 2 to 3 min. Then switch off the flame.
In a pan, heat oil. Add the tempering ingredients one by one and saute it for few seconds. And transfer into Spinal Dhal.
Serve with hot steamed rice and papad or any veggies.