Ingredients
Brinjal/ Sorakkai cut into small cubes 1 part
Onions finely chopped 2 parts
Moong dal 1 part
Tamarind extract (say from a ball of size of “nellikai”/ marble)
Sambar Powder
Slit green chillies
Salt
Mustard seeds
Curry leaves
Oil
Get Cooking!
1. Boil the moong dal in the tamarind water.
2. Add the vegetables, onions, chillies, sambar powder, salt and boil well.
3. Season with mustard seeds and [...]
Another variation for mor kozhambu
IngredientsCoriander seeds 2 tspChenna Dal 1 tspTuvar Dal 1 tspMustard seedsCoconut gratedGreen chilliesButtermilkSaltAsafoetidaOilCurry Leaves
Get Cooking!1. Soak the coriander seeds, chenna dal, tuvar dal, ½ tsp mustard seeds in some water.2. Drain the water, grind the above with some coconut and green chillies into a very soft paste.3. Mix the paste, salt [...]
This used to be the only way I eat bitter gourd IngredientsTamarindBitter gourd chopped (or brinjal)Coriander seeds 2.5 tspChenna dal 1 tspUrad dal 1 tspRed chilliesBlack pepper seeds for the aroma (optional, if using may want to reduce the amount of red chillies to accomodate)Coconut gratedSteamed Tuvar dalSaltTurmeric powderOilMustard seedsCurry leavesAsafoetidaGet Cooking!1. Boil the [...]
Makes 2 cups of kuzhambu with about 8 balls
Ingredients
Tuvar dal 1 cup
Salt 1 ¼ tsp
Red chillies 8
Asafoetida
Oil 4 tsp
Mustard seeds
Green chillies 2 finely chopped
Onions chopped (optional)
Coconut ¼ hemisphere grated
Curry leaves
Cilantro leaves finely chopped
Get Cooking!
1. Soak the dal in some warm water and drain the water.
2. Grind this coarsely with red chillies, salt, asafoetida and [...]
Makes 2 cups
Ingredients
Tamarind pulp got from tamarind about the size of a lime
Salt 1 ½ tsp
Sambar Powder 2 ½ tsp
Mustard seeds ½ tsp
Fenugreek seeds ½ tsp
Tuvar Dal 1 tsp
Red chillies 2 (broken into halves each)
Asafoetida
Curry leaves
Vatral/vathal ( eg.., manathakkali, sundakkai, thumidikai, kathirikai… 
Oil 4 -5 tsp
Rice flour 1 tsp
Get Cooking!
1. In a stone vessel or a [...]
A nice variation of the normal rasam. People generally separate the thick part out and use it as sambhar and the dilute part as rasam.
This type is done by grinding the masala. Makes 4 cups
IngredientsTuvar dal - 3/8 cuptamarind - lemon sized ballturmeric powder - 1/4 tspMustard seeds for seasoningAsafoetida powderCurry leavesCilantroSalt [...]
This is a spicy variation of vetha kozhambu. A Chettinad preparation
Ingredients
Small onions (peeled) ½ cup
Tamarind about the size of a small lime
Black pepper seeds 1 tsp
Red chillies 4
Tuvar Dal 1 tsp
Urad dal 1 tsp
Mustard seeds ¼ tsp
Asafoetida ¼ tsp
Curry leaves
Salt
Oil
Get Cooking!
1. Slice the onions finely
2. Soak the tamarind in tepid water. Squeeze out the tamarind [...]
This is generally made as a spicy paste and very little quantity is added to rice and served with oil or ghee
Ingredients
Tamarind water made from pulp obtained from a sizeable amount of tamarind.
Salt to taste
Turmeric powder
Oil
Mustard seeds
Curry leaves
For the paste
Broken Urad dal
Fenugreek seeds
Red chillies
Black pepper [...]
This powder is used to make Kaata (which is a kind of kozhambu) and jeeraga rasam
Ingredients
Broken Urad dal
Tuvar dal
Black pepper seeds
Curry leaves
Chilli powder
Turmeric powder
Get Cooking!
1. Roast equal amount of the dals and black pepper seeds in a pan and pound them nicely with the curry leaves
2. Mix [...]
This powder is used to make the basic sambar.Makes around 150 gm IngredientsMustard Seeds 1/2 tsp Fenugreek seeds 1/2 tsp Corinder Seeds 3-3 1/2 tbsp Chenna Dal 1 tbsp Tuvar Dal 1 tbsp Black pepper seeds - a few for the aroma Red Chillies - a little more than the quantity of coriander seeds [...]
