A vegetarian food blog with unique and interesting recipes from all over the world mainly focused on South Indian Cuisine.
After three back to back lentil recipes, today I am going to share a delicious and a lip-smacking bean based curry, a perfect rice accompaniment from the state of Karnataka. It’s the Avarekalu Huli Saaru, a winter special, mild coconut based gravy prepared with field beans/hyacinth beans. Here is my no onion – no garlic version of the Averakalu huli saaru that I made in instant pot. ( I promise, the recipe that I am going to post tomorrow is not a no onion no garlic recipe.)
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I know I am posting back to back Andhra & Telangana special recipes. If you are following me on IG, you would have guessed it by now. Yes, Thali theme is coming up in a weeks time, and I am going share an Andhra/Telangana spread. (Other two spreads are coming up too, stay tuned.) I thought of preparing all the recipes from scratch and not to use any of the recipes from my archives. :-) This also gives me an opportunity to share our family favorites. Today’s recipe is Bendakaya Pulusu or Lady’s Finger Tangy and spicy gravy.
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Here comes my next instant pot recipe – Mixed vegetable sambar. After the kheer, I slowly started to experiment different recipe in my instant pot, especially the day to day recipes like sambar, kootu, poriyal, and rasam. Guess what, all my experiments were successful. I just love this kitchen gadget. It’s worth the money….
If you are craving for mango during winter, here comes a perfect recipe prepared with dried raw mangoes. This dried raw mango kuzhambu, is a perfect rice accompaniment and it is simple tangy and yummy gravy/kuzhambu loaded with toor dal and of course dried raw mango. This can be prepared with fresh raw mango but during off season the dried ones come in handy.
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When I prepared my slow cooker cranberry sauce, I wanted to try some fusion recipe with it. Given the fact that it is sweet and tart, I was planning for a savory recipe. I had sufficient amount, so used my sauce for the cheesecake and with the remaining I experimented quite a few recipes. And one of the most successful recipes was this Cranberry Sauce Vathal Kuzhambu or cranberry sauce gojju.
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Manjal Sambar – interesting name huh? Manjal means yellow in Tamil. Yes, it literally translates to yellow sambar. This sambar is prepared with besan and sambar podi without any dal and tamarind and with no or less veggies and it can be prepared in less than 30 minutes. This is great side for all the tiffin items, be it dosa or idli or upma. This goes well even with poori too. Check out my other tiffin sambar recipe with moong dal and pressure cooker sambar recipe with masoor dal for tiffins. This is a mix between the Kuzhambu and poori masala.
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Here is the third recipe from the Kongu Nadu cuisine – Thattam Payaru Katharikai Kuzhambu. Yes, I am back with one more brinjal recipe. Distinct and unique tangy and spicy gravy loaded with the goodness of black-eyed peas. Usually, for sambar, we use mashed toor dal but for this recipe, you use mashed black-eyed peas along with cooked black-eyed peas. Didn’t I say it’s distinct?
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Vathal Kuzhambu – spicy and tangy and lip-smacking tamarind gravy prepared with sun dried fryums and it is one of the common recipes in Tamil Nadu households. It’s doesn’t require any vegetables, also no toor dal (you can add it for tempering though) which obviously means no pressure cooking and also no coconut. All you need is sundried fryums or vathals as we say in Tamil, tamarind juice, sambar powder and you can prepare this in a jiffy. I have already posted Manathakkali Vathal Kuzhambu and also Ariachu vitta Manathakkali Vathal Kuzhambu. Here is my third vathal Kuzhambu recipe with Karuvadaam.
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Katharikai Puli Kuzhambu | the Brinjal gravy/sambar is a tasty and lip-smacking rice accompaniment prepared with tender brinjals. Here comes an authentic and traditional Tirunelveli style kuzhambu recipe prepared with tender brinjals with fresh ground coconut and shallots. Check out the detailed recipe with step-wise pictures below.
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Rasavangi is one of the traditional and authentic kootu recipes prepared with tender brinjals and channa dal. Like pitlai we add other legumes also but for this recipe I went only with channa dal. The masala reminds me of the ennai katharikai masala and this curry/kootu is like a gravy version of the same.
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Pitlai is an authentic and traditional sambar variety prepared with veggies like Brinjal or Bitter Gourd or Cluster Beans and with legumes. Traditionally black/brown chick peas are used but you can also use any legumes that you have in hand. Also for pitlai instead of sambar powder we use fresh ground coconut masala. Today’s I am presenting pitlai, prepared with bitter gourd and black eyed peas.
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Orange Peel Kuzhambu is yet another sweet and sour and mild rice accompaniment prepared with orange peels (of course). I should say it’s the cousin of puli Kuzhambu or Vathal Kuzhambu. I am a big fan of Kadarangai Pachadi or gojju, so I thought of mimicking that with orange peels.
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Leeks sambar is yet another a simple sambar recipe prepared with leeks and homemade sambar powder. Instead of grinding the coconut, I sautéed it along with leeks to enhance the flavor. This is a perfect side for rice and also for tiffin like idly and dosa. I cannot skip sambar when it comes to Tamil Nadu Cuisine so here I am adding one more to my sambar category.
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Cauliflower Kuruma Kuzhambu or Chettinadu Kuruma Kuzhambu is a gravy curry which uses the sambhar ingredients as well the kuruma ingredients. Yes, we add sambar podi, tamarind and also the masala items. It’s a great side for rice and also chapatti or roti.
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There are zillion varieties of sambhar/sambar, and you can find a handful here at VVK under the sambar category. Adding one more to the lot – Thakkali Arichuvitta sambar, meaning sambar prepared with fresh ground tomato masala. Each and every household will have their sambar recipe. The highlight of sambar is that just by changing a couple of ingredients or by varying couple of steps you can get altogether different sambar with a unique taste.
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During 2015 January Blogathon, I posted the Tiruvadirai Kali recipe and explained the significance of the thiruvadirai celebration and also why these offerings (particularly this 7 veggie sambhar and Kali) are prepared. So this blogathon, I am posting the 7 veggie sambhar. We prepare this for pongal too. With pongal right around the corner, here is the recipe.
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In this post I have explained about the influence of Kerala cuisine in mine. When it comes to Indian state based recipes how can I miss Kerala? Here is one of my favorite recipe from Kerala – Small onions / Shallots Theeyal or as they say in Malayalam Ulli Theeyal.
It is similar to varathu aracha kuzhambu (freshly ground masala sambhar) with the flavor of small onions and coconut. The key ingredient in this Theeyal/Kuzhambu/Sambhar is Small Onions or Shallots. You can use regular onion along with other veggies like drumstick and brinjals but small onions provides the unique flavor and makes this Theeyal stand out. I totally agree peeling small onions is not an easy task but no pain no gain ;-) This is was a word by mouth recipe but later modified from the Kerala Tourism blog. Basically you need to dry roast coconut, method seeds, red chilly powder, coriander powder, turmeric and shallots and grind them into a smooth paste. This forma the base for the Theeyal.
I didn’t use any other veggies but as I mentioned you can use other veggies along with shallots too. This Theeyal goes well with rice and with any dry curries or Thoran.
Adapted from Kerala Tourism Blog
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Loading InLinkz ...After trying out the dhal with slow cooker, I thought why not try our Tamil Nadu delicacies? So the next recipe is the day -today sambhar or as we say kuzhambu.Kuzhambu or sambhar is one among best rice accompaniment. I usually make any one type of kuzhambu most of the days . Be it vathal kuzhambu or mandi or this kind of sambhar without coconut they go well with rice. The traditional araichuvitta sambhar is reserved for weekend. :-) During weekdays I usually try pressure cooker sambhar. I thought why not try the same with slow cooker. In my pressure cooker sambhar recipe I used masoor dhal as it cooks comparatively faster and also its light. But for this slow cooker sambhar I went with toor dhal itself. For sambhar I use only one veggie, either with or without onion so you get the taste of that veggie completely in the sambhar.
Here is the red radish sambhar.
Ingredients:
For tempering,
Steps:
That’s it. Yummy sambhar is ready. On a busy weekday set this up in the morning or in the previous night. Once its cooked all you need is 5 minutes for the tadka and mixing it up. Loving this slow cooker.
More South Indian recipes to come.. :-)
Fresh Methi Sambar is a delicious and healthy rice accompaniment prepared with shallots and of course methi leaves. Keerai kuzhambu or spinach sambar is one among the traditional recipes of Tamil Nadu. Instead of regular amaranth greens, I went with methi leaves.
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Yesterday I posted Brinjal Bhajji, brinjal in the form of appetizer. Today I am using brinjal as a side dish to pongal and this dish can be an accompaniment to rice also.
Gothsu is a thick gravy/kuzhambu either made only with onions or with roasted brinjal or with both. So I am going for both brinjal and onion. Also I using both roasted brinjal and brinjal chunks. I like to brinjal in gravies. This dish is perfect for venpongal. Also we don’t need to use sambhar powder for this, red chilly powder is enough.
Once you have the brinjal roasted, this dish doesn’t need too much time. Either you can broil the brinjal or roast it at stove top.
Ingredients:
Steps:
Gothsu is ready. The gravy should be thick but if want thin consistency add more water. Also if you can’t roast the brinjal just go without it and it tastes equally good.
Submitting this post for Blogging Marathon #49 – A 3 day marathon for 4 weeks
Blogging Marathon page for the other Blogging marathoner doing BM#49
We saw the mediterranean and Mexican way of adding beans into kids lunch menu. Now I am going with my comfort food, a typical Tirunelveli side kuzhambu or sambhar – Mochai kottai kuzhambu. Mochai Kottai is the Lablab beans and here I am using the dried ones but if you can get the fresh ones thats great. This kuzhambu is great for kids as it is very mild. The coconut milk suppresses the spiciness and adds unique flavor to this kuzhambu. Also I use methi powder instead of methi seeds to give it the taste of vendiya kuzhambu.
Prep Work: If you are not using fresh beans, soak 1/3 cup of lablab beans overnight and pressure cook them by adding 1/2 tsp of salt.
Ingredients:
For Tempering:
Steps:
Serve hot with rice and with mild curry
Submitting this post for Blogging Marathon #45 – A 3 day marathon for 4 weeks
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Submitting this for kids delight.
It is a super simple sambar loaded with veggies and of course with the goodness of masoor dal. This is one of the easiest kuzhambu/sambhar which can be prepared during busy mornings or weekdays. As masoor dal gets cooked very fast, we can prepare this easily in the pressure cooker. It tastes exactly like toor dhal sambhar. Loaded with veggies, it’s a very healthy and light sambar. You can vary the veggies according to your taste. We all love this sambhar and it goes very well with rice, idli, and dosa too.
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Milahu Kuzhambu or Milagu Kuzhambu is one among the popular pathiya samayal recipes. Milagu or Milahu means pepper corns in Tamil and as the name suggests this gravy is prepared with pepper. Loaded with pepper corns and curry leaves, this gravy is very good for health and aids in digestion. Also the addition of garlic pods, helps in clearing gastric troubles and increases milk production in lactating moms. (But this kuzhambu can be prepared without garlic too.) Also gingelly oil is used for this recipe which adds unique and distinct flavor.
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As a part of the postpartum recipes, the second recipe that I am going to share is spinach butter milk sambhar. In this dish we use white pepper, instead of black pepper. White pepper is really mild when compared to black pepper. Again instead of coconut, we use daliya here. I love this kuzhambu very much and every other day my MIL used to make this and even now I make it for a change.
Here are the ingredients:
Ingredients:
For seasoning:
For Grinding:
Steps:
1) Grind the given ingredients under grinding into smooth paste by adding water.
2) Add the grinder mixture to the butter milk. Also add salt and turmeric powder. Keep aside.
3) If you use vegetables like pumpkin, squash, chow chow boil them before hand.
4) Heat the kadai and add oil.
5) Once the oil is heated add mustard seeds, methi and heeng.
6) Once they splutter add the spinach and sauté them.
7) Once they are half cooked, add the butter milk mixture.
8) Add curry leaves and let it simmer for 8-10 minutes.
Serve hot with rice.
Submitting this post for Blogging Marathon #43 – A 3 day marathon for 4 weeks
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