KALA CHANA KUZHAMBHU

I like to give some intro about Kuzhambhu in my own words, as i feel many of others cuisine bloggers might visit. I don’t want them to feel weird after reading the word "KUZHAMBHU"


Kuzhambhu is nothing but its generally a combination of Tamarind pulp juice, chili powder, salt, apart from this in few variety there will be addition of some spices...but major this 3 item will be used mostly.... It gives a tangy taste with its spicy, sour ingredients in it...(Vegetables like Brinjal, Ladies finger, Drumstick, Chana, Potato etc,in nonveg mostly Fish can be used)







INGREDIENTS:
Onion - 1 big

Tomato - 1 medium

Kala chana - 1 cup boiled

Garlic - 2-3 flakes

Tamarind - small Amla size

Chili Powder - 2-3 tsp

Turmeric - a pinch

Salt- As per taste


For Seasoning:

Mustard - few
Curry leaves - few


METHOD:

First Season Mustard, Curry leaves&Garlice Pieces. Fry lengthwise chopped onion, then tomato.

Add chilli powder, Turmeric, Salt, mix nicely.

Add boiled Channa, 1 cup of water &close the lid.

Once you feel that raw flavour has gone, add thin extract of tamarind. Allow whole mixture to boil nicely, after it is well cooked you can see oil on the top layer...

It goes well with Roti, Plain rice....




You can have with Vathal as side dish.....

AN AUTHENIC DINNER

This is purely an authentic dinner. It’s familiar mainly in Tamilnadu and some areas of Andhra pradesh too....



POTATO.DRUMSTICK.KARAKHUZHAMBHU

Ingredients:

Tamarind - big lemon size

Drumstick - 1

Potato- 1 big

Onion - 1 small

Tomato - 1 small

Garlic- 3-4 flakes

Chilli powder - 2tbsp

Turmeric powder- 1/2 tsp

Salt - As per taste.

Seasoning:

Mustard - Few

Curry leaves- few

Fenugreek seeds- 6-7 seeds

Vadagam - few (optional)(This is traditional spice ball prepared from the olden days)
Click here to get details:"VADAGAM"



Method:

First soak Tamarind and get thick paste out of that, keep aside.

Boil drumstick and potato with little salt.

Add water to tamarind extract (not too thick or thin), turmeric powder, and chilli powder, salt.

Now season the things given in seasoning list, add vadagam last as it burnts very quickly.

Fry onion, tomato, garlic in the pan (if you wish you can even grind coarsely these three ingredients and fry to get thick consistency)

Pour the tarmind mix and close the lid, once you feel raw smell has disappear, drop the boiled vegetables in it.

Keep in medium flame, leave till become little thick...

CABBAGE.PEAS.CURRY:

As i already mentioned in my previous post, i like to give importance to colour combination too in my meals. This can be done only with cabbage too, just added few green peas to give richness to the recipe.




Ingredients:

Cabbage - chopped 2cups

Peas - 1/4 cup

Onion - 2tbsp

Garlic - 2flakes

Green chilly - 1 big

Salt - As per taste

Sesoning:

Mustard- few

Curry leaves- few

Broken urad dhal - few

Method:

First seasoning the things given in seasoning column.

Then fry the onion, garlic, green chilly, peas, and cabbage for few minutes.

Add little water, salt along with above ingredients and close the pan.

Once it is cooked if you wish garnish with corriander leaves and serve.

TRIED RECIPES AND FISH FRY

I like to thank specially all our fellow bloggers who encourage till date to try variety dishes. Let me share few, which i tried from our beloved ones.

First comes from TRUPTI'S. I tried Jeera Khari Biscuits. Please check her version
:"HERE"


I tried to twist it inbetween to give a little nice design...

Next comes our Dear Ashaji’s

No Need to give any intro about her, a Wednesday Queen and A Outstanding contributor to almost all Events, An good encouraging blogger for new comers...
I tried her Ragi roti.

Please Check Ashaji's Version::"HERE"




I followed same, but i added methi leaves in flour.

FISH FRY:

INGREDIETNS:

Tilapia (Fish)- 5 thin pieces.
Tamarind extract (thick)- 2tablespoon
Red chillipowder - 2- 3 tsp
Turmeric - a pinch
Food colour (orange)-1/4tsp
Salt - As per Taste




METHOD:

First clean the fish pieces and keep aside.

In Tamarind Extract mix Turmeric, Salt,Chillipowder, Food colour nicely.

The paste should be thick, marinate it at least 1hour before you fry.

Once it is ready to fry, pour sufficient oil and shallow fry it in medium flame.

You will sure enjoy the taste of it with spicy, salt, sourness.... Hmmm Yummy
...