Ennai Kathirikkai Kozhambu

Ingredients:
            1.10 nos – Brinjal /  Kathirikkai
            2.1 no – Tamarind ( lemon size else according to ur taste)
            3.1/4 tsp – Turmeric powder
Seasonings:
          1. 2tbsp – Sesame oil
          3. kaaka vadagam.
          4. 2 pinches – Asafoetida
          5. 4 or 5 nos – Curry leaves
          6.redchilli powder 1 tsp
          7.coriander powder 2 tsp
 For grinding:
           1. 2 tbsp - Coconut grated
           2. 1 tbsp – Bengal gram(kadala paruppu)     
           3. 1 tbsp – urad dhal / Ulunthu
           4. 4 or 5 nos – Dried red chillies (according to ur spicy)
 Method:
1.Heat oil in a pan, fry red chilli,coconut,kadala paruppu,
   urad  dhal 
2. grind it to a coarse powder. Set aside.

Note:
Soak tamarind in warm water and squeeze out the pulp. Set aside.

3.Wash brinjals and remove their stems.

4.The inner portion of kathirikai tend to turn brown soon.

 5.To avoid that soak the pieces in water until we use 
    them to  cook. 
 6.Cut it as shown in the picture.Do not remove 
    the crown slit     
    into four (upto half of the brinjal), 

7.Now stuff the brinjals with grinded powder that we prepared.

8.Keep it aside.

9.Heat oil in a pan, add kaaka vadagam allowed 
   to splutter.

10.Then add onions.saute it few minutes then 
     add tomatoes.Saute it for few minutes till it become mushy.

11.Then add the stuffed brinjals one by one,Cook over  
     low flame stirring it  now and then.

 12.Then add red chilli powder one tsp to it.then coriander 
       powder 2 tsp and turmeric powder stir it well

13.When brinjals are half cooked, add tamarind extract, 
      the remaining grinded  powder if any and salt if  needed .

14.Cook till the gravy thickens slightly till oil floats on the top. 

15.Ennai kathirikkai Kozhambu is ready.
  

Ennai kathirikai kozhambu goes well with hot hot rice and pappad with egg burji.

Kaaka vadagam:

kaakaa Vadagam are used for seasoning in the Indian curries, kozhambu, gravies, poriyal, kuttu &
chutneys, which gives special aroma & flavour for the dishes. 

Ingredients :
small onion 1  kg
Cumin seeds 1/2 cup
Mustard seeds 1/2 cup
Toor dal 1/2 cup
Salt 1/2 cup
Splitted urad dhal 1 cup
Turmeric powder 1 tsp
fenugreek seeds 1cup
Curry leaves 1/4 cup
Oil for making the balls

Method:
1.Finely chop the onions.
2.Mix all the ingredients together & dry them in the
   sunlight for 2 days.
3.On the third day, grease your palm with oil then it
  make a lemon size balls from it. Dry the balls in the
  sunlight for 10 to 15 subsequent days till it becomes
  very hard .

Fish Kozhambu

Ingredients:
Fish - 5 to 6 pieces(King Fish)(Neimeen)
Tamarind - lemon sized
Turmeric powder - a generous pinch
Coriander leaves - 1 tsp
Salt- to taste
Chilli powder - 1
Coriander powder - 2tsp
Vendhayam - 1 tsp
jeeragam-1tsp

To Temper :
Oil - 1/2 tbsp
kaaka Vadagam Vendhayam - 1 tsp
Mustard seeds - 1/2 tsp
Small Onion - 10
Garlic - 5 pearls
Tomato - 1
Curry leaves - few

To grind:
Coconut - 1/4 cup

Method:

Soak tamarind in warm water(say 1/4 cup), extract pulp and keep aside.

Heat  oil in the kadai add mustard seeds,vendhayam,jeera, kaaka vadagam allow it to splutter.

Then add curry leaves, onion, garlic saute for 3mins.

Then add tomatoes saute until raw smell leaves.

Then add chilli powder,turmeric powder and coriander powder let it saute for 5 minutes until the raw smell goes.

Then add the tamarind water to it.

Grind coconut as a thick paste .

Add to the curry let it boil for 3 minutes.

When oil seperates add the cleaned fish pieces.

Allow it to boil and the fish to cook well.

The fish will cook faster so be careful not to break the pieces.

Once the fish turns soft and the curry is well boiled and thick, oil will start collecting at the edges as shown below.

At last stage garnish with coriander leaves and switch off.

Paruppu urundai Kolambu

• Paruppu Urundai Kuzhambu is a authentic dish in TamilNadu.
• Ingredients:
• For  Lentil Balls:
•     Thuvar dhal – 1 cup
•     channa dhal - 1 cup
•     Onion – 1/4 cup (finely chopped)
•     Garlic – 4 cloves (finely chopped)
•     Curry leaves – a few
•     Coriander 2 tbsp (finely chopped)
•     red chillies – 3
•     Fennel seeds – 2 tsp (crushed)
•     Turmeric powder – 1/4 tsp
•     Salt to taste
•     Coconut finely chopped
• For gravy:
•     Tamarind – lemon size
•     Onion – 1 1/2 cup (finely chopped)
•     Tomatoes – 1 cup (chopped)
•     chilli powder – 1 1/2 tbsp
•     coriander powder - 3 spoons
•     Turmeric powder – 1/4 tsp
•     Cinnamon – 1″ stick
•     Cloves – 2
•     Curry leaves – a few
•     Salt – to taste
•     Oil – 2 tbsp
•     Asafoetida – a pinch
•     Coconut – 1/4 cup
•     Fennel seeds – 2 tsp
•     Coriander leaves – 1 tbsp (chopped)
• 
  
• 
  
• 
  
• Method of Preparation for balls(paruppu urundai)
• 
  
•     Soak the thuvar dhaland channa dhal in water for 1 hour.
•     Grind the them half coarsely and half finely with fennel seeds and redchillies
•      Mix the other ingredients (i.e)onion,garlic,curry leaves,corinaderleaves,cococnut chopped for the balls     
•      along with the ground mixtures.
• Method of Preparation for gravy:  
•     Heat oil in a wide vessel and add the cinnamon sticks followed by cloves, asafoetida and curry leaves.
•     Add the onions and fry them till they become translucent.
•     Add the chopped tomatoes followed by salt, turmeric powder and chilli powder and coriander powder.
•     Add the tamarind water and let it boil for 5 minutes.
•     Now add the  balls in the gravy. make it sure the gravy should boil.add the balls one by one when the 
•     gravy is boling.
•     so that tha balss wont break.normaly peoples will steamed the dhal balls.
•     but i wont steam instead of that i will add the balls while the gravy is boiling in high flame.
•     Grind the coconut and fennel seeds to a smooth paste and add it to the gravy.
•     Let it boil for another 10 to 15 minutes and garnish with coriander leaves.

Mor Kozhambu

1.Thuvar dhal - 1 tablespoon
2.Buttermilk - 1 cup
3.Raw basmathi rice-1tablespoon
4.coriander leaves-a few
5.Cummin Seed (Jeeragam) - 1 tsp
6.Coconut grated- 2 tablespoon
7.Ginger little
8.Green chillies - 2
9.Red chillies - 2
10.Mustard - 1/2 tsp
11.Urad dal - 1/4 tsp
12.Curry leaves - a few
13.Turmeric powder - a pinch
14.Ash gourd
15.Oil for cooking
16.Salt to taste


Method: How to Make Mor Kuzhambu

1. Soak thuvar  dal, cummin seed,raw basmathi rice and green chillies in water for few minutes.

2. When well soaked grind it in mixer grinder added with grated coconut and ginger to a fine paste.

3. Mix the grounded pasteand keep aside and add a pinch of turmeric powder.

4.Boil ash gourd in a pan. Keep it aside.

5. Heat oil in a fry pan season it with mustard, urad dal, red chillies, curry leaves and add the grounded paste and make it to a boil.

6. When boiled add boiled ashgourd to it and add salt to taste, mix well ,atlast pour the diluted buttermilk  to it immediately remove fromheat dont allow it to boil.

7. Garnish with coriander leaves. A very tasty mor kozhambu is ready in minutes.