Pathiya kozhambu/Herbal kozhambu

After all the heavy lunch & dinner we had last week both my husband & myself decided to have a light food for this weekend.So i made this pathiya kozhambu for lunch this Sunday.This does not have tamarind or tomatoes or onion.This kozhambu is suitable for people having homeopathy medicines where in they have to follow certain restrictions.This kozhambu is served for nursing mothers too.

This is how i made it
Ingredients
Mustard seeds 1 tsp
Jeera 1 tsp
Garlic 4 pods
Gingely oil 2-3 tsp
Brinjal 1/2cup

Grind to a fine paste
Parboiled rice 1cup
Jeera 1tsp
turmeric powder 1/2tsp
Garlic 10 pods
Redchillies 3
Curry leaves 1cup
Pepper 1 tsp
salt to taste

Cut brinjal into small pieces & cook them separately.Grind all the items given under"to grind" to a fine paste adding some water.Then dilute it.In a kadai add gingely oil.Splutter mustard seeds & jeera.When they pop add garlic pods & saute.Now add the cooked brinjal & saute.Then add the ground paste & mix well.Allow it to cook & thicken.When it reaches almost chutney consistency take off stove & serve with rice.

This goes to comfort food for illness hosted by recipe centre for all.

Channa masala

Channa masala is my all time favorite.This is one thing i can eat almost anytime.I made this for lunch & had it with bread for dinner.

This is how i made it
Ingredients
Channa 1cup(soaked over night & pressure cooked)
Onion 1 big
Garlic 3pods
Ginger small piece
tomatoes 4
Red chilli powder2 tsp
Garam masala powder 1 ts
coriander powder 1 tsp
Turmeric powder 1/4tsp
jeera powder 1tsp
oil 2 -3tsps
salt to tasteSoak channa over night & pressure cook it & set aside.In a kadai add oil.Add cut onions & garlic pod & saute a while.Cool & grind onion,garlic & ginger & set aside.Puree tomatoes separately.In the same kadai add oil.To this add the ground onion paste.Saute till oil separates.Now add the tomato puree & mix well.To this puree add all the powders,required salt.Allow this gravy to cook & thicken.When it thickness a bit add the cooked channa.Allow it to cook well & becomes a thick gravy.Serve hot with chapati,rice or bread.

Milagu jeera kozhambu

This is one tasty kozhambu i have ever prepared.It was a bit spicy still loved it.All ingredients are best for digestion.Pepper jeera kozhambu is an inspiration from Priya's easy n tasty recipes.U can find the original version here

Ingredients
Tamarind juice 1 cup
Tomato 1
Pearl onions 1 cup
Garlic 5 pods
Chilli powder 1 tsp
Pepper powder 1 tsp
Jeera powder 1/2 tsp
Coriander powder 1 tsp
Turmeric powder 1/4 tsp
Pinch of hing
Gingely oil 1/4 cup
Mustard seeds,Uradh dhal & fenugreek seeds 1 tsp
currry leaves few
salt to taste

Puree tomato & keep aside.In a kadai add oil & splutter mustard seeds,fenugreek seeds & uradhdhal.When it pops add curry leaves, pearl onions & garlic pods & saute till onions become translucent.Now add the tamarind juice.To this add tomato puree,chilli powder,pepper powder,jeera powder,coriander powder,salt,turmeric powder & hing.Mix well & allow it to cook.When the gravy thickness & oil separates & floats on top take off stove.Serve hot with rice.

Tomato kurma

Any thing made out of tomato makes an excellent combination .I love tomato kurma with idlies.It can be made in no time. So made it for breakfast.

Here we go for the recipe

Ingredients
Tomatoes 4
Onion 1
Jeera 1/4 tsp
ginger garlic paste 1tsp
chilli powder 1-2 tsp
turmeric powder 1/4tsp
salt to taste
coriander leaves few
oil 2-3 tsp

To grind
Coconut shredded 1/2cup
cashew nuts 10-15
poppy seeds 1/4tspGrind coconut,poppy seeds & cashewnuts to a fine paste & set aside.In a kadai add oil & splutter jeera.Add chopped onions & saute a while.Then add ginger garlic paste & mix well.Now add the chopped tomatoes,red chilli powder,turmeric powder & salt.Add enough water & mix well & allow the tomatoes to cook.When it is done add the ground coconut paste & allow the kurma to boil.Take off stove.Serve them with hot idlies.

This is my entry to WYF-side dishes hosted by EC of simple Indian food.

Dhal makhani

Dhal makhani is a Gujarati speciality.All Gujarati food tastes a little sweet.It tastes great when served with chapati.It is a very healthy side dish prepared with green gram.Its a rich source of protein.

This is how i made it
Ingredients
Green gram 1 cup
onion 1
tomatoes 2
jeera 1/4tsp
ginger a small piece
garlic 2
garam masala 1/2 tsp
chilli powder 1-2 tsp
coriander powder 1 tsp
jaggery 3tsp(shredded)
salt to taste
oil 2-3 tspIn a kadai add oil & add jeera.Then add chopped onion & saute.Now add ginger & garlic which are finely chopped as well.Now add cut tomatoes & saute.Now add the green gram & mix well.Now add all the powders & mix well.Now add enough water to submerge all the ingredients added.Pressure cook this mixture for 10-12 whistles.Check if green gram is cooked fully & mashy.If its not fully cooked pressure cook it for 2-3 whistles more.When ready now add salt & jaggery.Taste & adjust salt.Allow to boil & take off stove & serve hot with chappathi.

Iam sending this to WYF-side dishes hosted by EC of simple Indian food.

Bittergourd puli kozhambu

A little write up about bitter gourd will tell us how less bitter is this bitter gourd to our health.

The bitter gourd has excellent medicinal virtues. It is antidotal, antipyretic tonic, appetizing, stomachic, antibilious and laxative. The bitter gourd is also used in native medicines of Asia and Africa. The bitter gourd is specifically used as a folk medicine for diabetes. Recent researches have established that it contains a hypoglycaemic or insulin-like principle, designated as 'plant-insulin', which has been found highly beneficial in lowering the blood and urine sugar levels. It should, therefore, be included liberally in the diet of the diabetic. Bitter gourd being rich in all the essential vitamins and minerals, especially vitamin A, B1, B2, C and Iron, its regular use prevents many complications such as hypertension, eye complications, neuritis and defective metabolism of carbohydrates. It increases body's resistance against infection.

With all these informations i decided to include bitter gourd regularly in our diet.
This puli kozhambu is so tasty that any on who says they don't like to eat bitter gourd will end up finishing it.There was no bitterness in this kozhambu.This is a Thirunelveli speciality.

This is how i made it.
Ingrdients
Bitter gourd 1(cut into cubes)
onion 1(chopped)
Tomato 1(chopped)
Tamrind juice 1cup(diluted)
oil 2 tsp
mustard seeds 1/4 tsp
chilli powder 2-3 tsp
turmeric powder 1/4tsp
dhaniya powder 1/2 tsp
coconut shredded 3-4 tspIn a kadai add oil & mustard seeds & allow it to pop.Then add onions & saute(pearl onions tastes very gud).Now add chopped tomatoes & bitter gourd & saute till the gourd gets a bit tender.Now add tamarind juice & all the powders.Add salt to taste.Allow the kozhambu to cook & reach a particular consistency.Now grind coconut to fine paste & add to the kozhambu.Allow to boil.Take of stove.It tastes yummy.

Kara kozhambu

Yet another chettinad variety.As i have mentioned in my earlier post i always fancy chettinad food.This i tried this weekend.It came out so well we finished it the same day.

Here is the recipe.
Pearl onions 1 cup
Garlic 5-6 pods
tamarind juice 1 cup (diluted)
oil 3 tsp
Mustard seeds 1/4tsp
chilli powder 1-2tsp
turmeric powder 1/4tsp
coriander powder 1/2tsp
salt to taste
coconut milk 1/2 cup(diluted)
curry leaves fewIn a kadai add oil & splutter mustard.Add pearl onions & saute.Now add the garlic pods & saute some more.Now add the tamarind juice.Add chilli,tumeric & coriander powders.Add salt.Allow it to cook.When it reaches the required consistency lower ur flame & add coconut milk( i used store bought ready made coconut milk).When it starts to boil take off stove.Serve hot with hot hot rice.I loved it.Try for urself iam sure u will njoy as much as i did.

Vegetable kurma

Kurma is an excellent combo with chappatis.Its a hot favorite of all.It is a nice blend of all vegetables.I wanted to make this kurma in white color which is the usual one.Since i didnt have green chilli i used chilli powder to it.So i got this.

Here u go vegetable kurma recipe

Ingredients
Mixed vegetables - 1 cup
1 Onion - sliced into thin strips
Ginger - Garlic paste
Tomato -1 - chopped
chilli powder 1tsp
Turmeric powder 1/4tsp
Coriander powder 1/4 tsp
Coriander leaves
oil 2 tsp
salt to taste

To grind
Coconut - 1/4 cup
Yogurt - 1/2 cup
Cashews - 2 tbsp

Grind the above ingredients and keep it aside.In a kadai, heat a little oil and add the onions and fry till translucent.Now add the ginger garlic paste.Then, add the mixed vegetables, coriander powder, turmeric powder,chilli powder and salt and cook for a little while.Add some water and close and let the veggies cook until soft. (about 5-10 mins).Now add the ground paste . Check for salt and add more if necessary.


Let this boil on a very low flame for ONLY 5-7 mins. Do not over cook at this time.Remove from heat and add chopped coriander leaves.I made this with chappathis and some onion raita. Tasted really really great !!!

Kotsu

Kotsu & venpongal are a classic combination.I love venpongal.When teamed with brinjal gotsu no one jus stop eating.I got this kotsu recipe from Married to a desi by kanchana.I Should say this is the blog that introduced me to the world of blogging.

Here is the recipe....
Ingredients
Brinjal 1 cup(cut)
Onion 1
garlic 2 pods
ginger small piece
chilli powder 1 tsp
pinch of hing
oil 2 tsp
mustard seeds 1/4tsp
curry leaves few
tamarind juice 2-3 tsp

In a kadai add oil & splutter mustard seeds.When it pops add onions & chopped garlic pods & saute.Now add the chopped brinjal & ginger piece.Now add chili powder hing & salt.Mix well & add the tamarind juice.Add more water if u want.Allow it to cook.Garnish with curry leaves

Dhal

This is one of jatpat recipe that can be prepared as side dish to chappathi's or pongal or can even be had with rice.

Ingredients
Moong dhal 1 cup(cooked)
peas 1/4cup
onion 1(chopped)
tomato 1
oil 2 tsp
mustard seeds 1/4tsp
green chilli 1
turmeric powder1/4 tsp
chilli powder 1-2 tsp
sat totaste
coriander leaves few to garnish

Pressure cook dhal & set aside.Or u can cook mong dhal in microwave oven with out lid for 20mins.In a kadai add oil &then mustard seeds.When it pops add split chilli , onion & tomato & saute.Now add the cooked dhal.To this add chilli powder, turmeric powder & salt.Allow it to boil.Sprinkle coriander leaves & mix.Serve hot with chappathi,rice or pongal.

for variation u Can even add ginger garlic paste to this dhal.U can even avoid chilli powder.Instead add more green chillies & after taking of the stove add some lime juice to it.Reduce tomatoes if u r gonna add lime juice to dhal.

thakali kozhambu

I always fancied chetinadu food.it will be quite spice and very tasty.chettinadu is famous for their non-veg items.Since i dont eat non veg i am limited to explore only vegetarian items.We went for lunch to one of our friends house who is from karaikudi.She had prepared all chettinadu vegetarian varieties.One among the items she made is thakali kuzhambu.I loved it so much got the recipe from her the same day tried it out the very next day.It came out so well.So here is the recipe for you all.Malar ur recipe.

Ingredients
Tomatoes 4-5
onion 1
red chilli 4-5
Mustard seeds 1/4tsp
jeera 1/4tsp
grated coconut 3-4 tsp
cashewnuts 4-5
oil 2-3 tsp
turmeric powder 1/4 tsp
pinch of hing
salt to taste
cilantro
Grind grated coconut,cashewnuts & red chillies to a fine paste set aside.cut tomatoes into small pieces. In a kadai add oil,mustard seeds and jeera.when they start to pop add the cut tomatoes,saute a while.then add little water and mix.To these tomatoes add turmeric powder,salt & hing.allow the tomatoes to cook fully.when done add the coconut paste to the tomato puree.mix well & cook until oil separates.

this thakali kozhambu can be had with idlies, rice,venpongal &dosa.try it & lemme know.

Vetha kozhambu

vetha kozhambu is a mouth watering dish which goes well with rice, uppmas etc.the thought of it makes me feel hungry.it is a hot favourite for all.it is generally prepared with gingelly oil which gives it a special taste.

Ingredients
Gingelly oil 3-4tsps
mustard seeds 1/4tsp
feenugreek seeds 5-6 pieces
red chillies 2
few coriander leaves
onion or any veg of ur choice 1 cup
tamarind size of a lemon
sambar powder 2-3 tsp
turmeric powder1/4tsp
pinch of hing
salt to taste

Squeeze the tamarind and extract juice set aside In a kadai add gingelly oil.then add mustard seeds.when they pop add feenugreek seeds then chillies,coriander leaves,then the onion or veg(i prepared it with pumpkin).saute for a min then add the tamarind juice.then add the sambar powder,turmeric powder,hing,salt.let it boil untill the raw smell goes.if u do not get the required consistency mix a tsp of rice flour in water and add it to the gravy.when it thickness take it off the stove.yummy vetha kozhambu is ready.

keep all the items to splutter ready so that u can avoid burning red chilli and feenugreek seeds which if burns gives a bitter taste.so have feenugreek seeds,chillies & coriander leaves in a plate so that u can add them immediately when the mustard seeds pop and add veg immediately.

ginglley oil is good for health at the same time has a unique taste.so my mom always uses gingelly oil for this.i have tasted many yummy mouth watering vetha kozhambu but my mom's preparation is always my favourite.