Cauliflower kuzhambu

Ingredients:
Cauli flower - 1
Small Onion -1 ( chopped )
Ginger garlic paste - 1 tsp
Mustard seeds - 1 tsp
Turmeric powder - 1 tsp
Green chillies - 2 nos
Curry leaves - few
Oil - 2 tbsp
Salt to taste.
For the paste:
Small onion 15 nos or large onions - 1 ( cut into medium size )
Red chillies - 3 nos
Fennel seeds (sombu ) - 1 tsp
Poppy seeds - 1 tsp
Cumin seeds ( seerakam ) - 1/2 tsp
Pepper corns (milaku ) -1/2 tsp
Curry leaves - few
Cinnamon - 1 no
Coconut - 2 tbsp ( grated )
Corriander powder -3 tbsp.
In a pan heat 1 tbsp of oil and fry all the items except coconut and corriander powder .when it turns to golden brown then add coconut and corriander powder and mix it. remove from heat After it cools down, blend to a smooth paste.
Method:

• In a pan heat 1 tbsp of oil add mustard seeds after pops up add onion, green chillis and curry leaves and saute till brown.
• Now add ginger garlic paste fry 1 minute. then add cauliflower florets along with turmeric powder and salt. fry few more minutes.
• Now add the ground paste to the the pan and Pour about 1/2 cup 0r 1cup of water to make it more gravy-like.
• Let this cook for about 5 minutes on medium-high heat.
• Simmer the cauliflower in the sauce for 10 minutes.
• Sprinkle chopped corriander leaves on top.
  Serve with idli ,dosa or rice.

Sardine Fish Curry / Matthi Meen Kuzhambu

Ingredients:
Sardine Fish - 6 pieces

Onion - 1 (chopped)

Tomato - 1 (chopped)

Garlic - 3 pods

Curry leaves - 2 string

Tamarind - small lemon size

Chilli powder -3 tbsp

Corriander powder -3 tbsp

Turmeric powder - 1 tsp
Cumin seeds - 1 tsp

Methi seeds - 1 tsp

Mustard seeds -1 tsp

Seasame oil - 4 tbsp

Salt to taste.
Method:

• Clean the fish and rub it with 1/2 tsp turmeric powder, 1 tbsp chilli powder , and salt and leave it for half an hour
• Soak tamarind in water and squeeze out the juice.
• Heat the oil in a pan. add mustard seeds after pops up, add methi seeds,cumin seeds & fry till brown.
• Now add chopped onion,garlic pods and curry leaves & fry till golden brown.
• Then add tomatoes fry till the oil separate from the gravy.
• Now add corriander powder,chilli powder,turmeric powder,pepper powder, salt and fry 2 to 3 minutes.
• Now add tamarind juice.mix well .if it is too thick add enough water.close the lid and bring to boil. Allow to boil 5 minutes.
• Now add fish pieces one by one.close the lid and keep the heat in low flame 7 to 10 minutes.
• Fish curry is ready.

Serve with steamed rice.

Murungaikkai Kuzhambu

Ingredients:
Drumstick - 2 or 3 nos ( cut into each 3'' pieces )
Onion - 1/2 ( cut into small pieces )
Red chillies - 2 nos
Curry leaves - few
Turmeric powder - 1 tsp
Mustard seeds - 1/ 2 tsp
Oil - 1 tbsp
Tamarind juice - 1 cup
Salt to tatse.
For the paste:

Small onion 15 nos or large onions - 1 ( cut into medium size )

Red chillies - 3 nos

Fennel seeds (sombu ) - 1 tbsp

Cumin seeds ( seerakam ) - 1/2 tsp
Poppy seeds - 1 tbsp

Pepper corns (milaku ) -1/2 tsp

Curry leaves - few

Cinnamon - 1 no

Coconut - 2 tbsp ( grated )

Corriander powder -3 tbsp.

In a pan heat 1 tbsp of oil and fry all the items except coconut and corriander powder .when it turns to golden brown then add coconut and corriander powder and mix it. remove from heat After it cools down, blend to a smooth paste.

Method:

• In a vessel, add ground masala paste along with drumstick pieces,tamraind juice,turmeric powder, salt and required water.mix well.
• Cook till the drumstick is cooked and desired consistency is reached.
• In a another pan heat 1 tbsp of oil add mustard seeds after pop ups add onion, red chillis and curry leaves and saute till brown.
• Now transfer it to the kulambu.
• Allow to boil 2 minutes. Remove from flame.
• Murungakkai kulambu is ready.
  Serve with hot steamed rice.

Brinjal/ Egg plant Sambar

Ingredients:
Toor dhal - 1 cup
Brinjal / egg plant - 3 to 5 nos

Tomato - 1

Small onion - 6 to 9 nos ( cut into medium size pieces )

Tamarind - small 1/2 lemon size
Red chillies - 3 nos
Curry leaves - few

Sambar powder - 1 1/2 tbsp

Turmeric powder - 1 tsp

Mustard seeds - 1 tsp

Oil - 2 tsp

Salt to taste.

Method:

• Wash thuvar dhal and add two cups of water along with a pinch of turmeric powder and pressure cook till soft.
• Soak tamarind in water and squeeze out the juice.
• Cut tomato into medium size pieces.
• Cut Brinjal into medium size pieces and put into water.
• Add Brinjal pieces, tomato pieces, salt, sambar powder, turmeric powder and cook on medium flame till the vegetable is soft.
• Add tamarind juice and allow to boil.
• Now add the cooked thuvar dhal.
• In a kadai put the oil and when it is hot add the mustard.
• When it pops up, add onions,Red chillies and curry leaves and fry for a while.
• Add the sambar to this. Mix well.
• Allow to boil 2 minutes. Remove from stove.

Serve with Rice.

Dhal / Uppu Paruppu

Ingredients :
Toor dhal - 1cup
Turmeric powder - 1 tsp
Cumin seeds - 1 tsp
Garlic - 2 pieces
Red chillies - 2 nos
Curry leaves - few
Mustard seeds- 1/2 tsp
Oil- 1 tbsp
Salt to taste.
Method:

• Cook dal in water, with Tumeric powder and a drop of cooking oil.
• In the cooked dal, add Salt, crushed garlic and cumin seeds. Smash it.
• Seasoned with mustard seeds, red chillies and curry leaves.
• This is best eaten with steamed rice, topped With ghee.

Curd / Thayir Kuzhambu

Ingredients :
Curd - 1 cup
Onion - 1 ( finely chopped )
Green chillies - 4 ( chopped )
Curry leaves - few
Corriander leaves - few
Mustard seeds - 1 tsp
Urad dhal - 1 tbsp
Channa dhal - 1/2 tbsp
Cumin seeds - 1 tsp ( optional )
Oil - 2 tsp
Salt as per taste.
Method :

• Heat oil in a pan, season with cumin, mustard.
• When the mustard starts to pop add urad dhal and channa dhal.
• Now add onions,Green chillies,Curry leaves and saute till translucent.
• Now add Chopped corriander leaves.
• Turn off the heat and when it cools down add the yogurt/ curd ,salt and mix well.
  It goes well with Dosai.

Muttai Kuzhambu / Egg Curry

Ingredients:
Hard boiled eggs - 4 ( peeled and cut in half lengthwise)
Small Onion -1 ( chopped )

Tomato - 1 ( chopped )

Ginger garlic paste - 1 tsp

Mustard seeds - 1 tsp

Turmeric powder - 1 tsp

Green chillies - 2 nos

Curry leaves - few

Oil - 2 tbsp

Salt to taste.
For the paste:
Small onion 15 nos or large onions - 1 ( cut into medium size )

Red chillies - 3 nos

Fennel seeds (sombu ) - 1 tsp

Poppy seeds - 1 tsp

Cumin seeds ( seerakam ) - 1/2 tsp

Pepper corns (milaku ) -1/2 tsp

Curry leaves - few

Cinnamon - 1 no

Split roasted gram ( pottu kadalai ) - 1 tsp.

Coconut - 2 tbsp ( grated )

Corriander powder -3 tbsp.

In a pan heat 1 tbsp of oil and fry all the items except coconut and corriander powder .when it turns to golden brown then add coconut and corriander powder and mix it. remove from heat After it cools down, blend to a smooth paste.

Method:

• In a pan heat 1 tbsp of oil add mustard seeds after pop ups add onion, green chillis and curry leaves and saute till brown.
• Now add ginger garlic paste fry 1 minute.
• Add tomato and fry 1 minute.
• Now add the ground paste to the the pan and Pour about 1/2 cup of water to make it more gravy-like.
• Let this cook for about 5 minutes on medium-high heat.
• Gently put the halved boiled eggs in the sauce.
• Simmer the eggs in the sauce for 10 minutes.
• Sprinkle chopped corriander leaves on top.Serve with idly and Rice.

Avaraikkai / Broad Beans Sambar

Ingredients:

Toor dhal - 1 cup
Avaraikkai/ broad beans - 15 to 20 nos
Tomato - 1
Small onion - 6 to 9 nos ( cut into medium size pieces )
Red chillies - 3 nos
Curry leaves - few
Sambar powder - 1 1/2 tbsp
Turmeric powder - 1 tsp
Mustard seeds - 1 tsp
Oil - 2 tsp
Salt to taste.
Method:

• Wash thuvar dhal and add two cups of water along with a pinch of turmeric powder and pressure cook till soft.
• Soak tamarind in water and squeeze out the juice.
• Cut tomato into medium size pieces. Cut Avaraikkai into medium size pieces.
• Add Avaraikkai pieces, tomato pieces, salt, sambar powder, turmeric powder and cook on medium flame till the vegetable is soft.
• Add tamarind juice and allow to boil.
• Now add the cooked thuvar dhal.
• In a kadai put the oil and when it is hot add the mustard. When it pops up, add onions,Red chillies and curry leaves and fry for a while.
• Add the sambar to this. Mix well.
• Allow to boil 2 minutes. Remove from stove.Serve with Steamed rice.