Kootu - கூட்டு

Ingredients:

• Bengal Gram 1 cup
• Onion 2
• Chow Chow 1
• Green Chilli 3
• Turmeric 1/2 tsp
• Salt
• Red chilli powder 1tsp
• Coconut shreded 1/2 cup

Seasoning

• Mustard 1 tsp
• Cumin 1tsp
• Curry Leaves 4

Method:

• Pressure cook bengal bram and keep aside.
• Dice the chow chow and slit the green chilles into two.
• Grind coconut with 1/2 tsp jeera.Make a thick fine paste.
• Heat the kadai with 1tbl of oil and add the seasoning.
• Add the chopped onion and fry till brown.
• Add the green chillies and fry till raw smell goes.
• Add the diced chow chow and add salt, turmeric and red chillies powder.
• Add the pressure cooked gram with one cup of water.
• Boil till the vegetable soften and add the ground paste.
• Boil till good smell comes.
• Garnish with fried red chillies.

Variation: Vegetables like Ridge gourd (Peerkangai), Snake gourd(Podalangai) can also be used.

Gram Ball (Parupurundai) Kuzhambu - பருப்பு உருண்டை குழம்பு

Ingredients:

• Bengal Gram (Chenna dhal) 1/2 cup


• Red Gram (Tuar dhal) 1/2


• Aniseed 1 tsp


• Cloves 3


• Cinnamon 1 inch piece


• Red chillies 5


• Garlic 8


• Ginger 1 1/2 inch piece


• Onion 2


• Tomato 1


• Tamarind Extract 1/2 cup [optional]


• Asafoetida 1/2 tsp


• Turmeric 1/2 tsp


• Red chilli Powder 2 tsp


• Coconut shreded 1/2 cup


• Cumin seeds 1tsp


• Mustard 1/2 tsp


• Curry Leaves 5


• Salt


• Oil
  

Method:

• Soak the bengal gram and red gram together for 3 hrs and drain water.


• Grind the bengal gram with aniseeds,cloves,cinnamon,red chillies,ginger 1 inch piece and garlic 4.


• Grind it coarsely without water and mix well with salt and asafoetida 1/4 tsp.


• Make this mixture into small balls and steam cook.


• Heat the kadai with 2 tsp of oil and add mustard and cumin seeds and wait till it splutters.


• Add chopped oinion, ginger 1/2 inch and garlic 4 and fry till golden brown.


• Add tomato,salt and turmeric and fry till tomato becomes soft.


• Add the tamarind extract and red chilli powder and let it to boil.


• Boil till the oil collects on top and add the ground coconut paste.


• Boil till good smell comes and then add asafoetida 1/4 tsp and steam cooked gram ball.


• Bring it to boil for another 5 mins.


• Garnish with fried curry leaves.

Variation: Gram balls can be fried in oil.

Note:Before adding the gram balls the curry should boil well,else the ball will absorb all the water.

Chole - வெள்ளை கொண்டை கடலை கிரேவி

Ingerients:

• Chick Peas (Whole Bengal Gram) 1 cup


• Onion 2


• Tomato 2


• Ginger Garlic paste 1 tsp


• Tamarind Extract 1/2 cup


• Jaggery 1tbs


• Green chillies 2


• Chilli powder 2 tsp


• Cardamom 3


• Cinnamom 1 inch piece


• Cumin Seeds 1/2 tsp


• Salt


• Oil

Method:

• Soak chenna overnight and pressure cook with salt.


• Grind onion,cardamom,cloves,cinnamon.


• Blanch tomato in hot water,remove skin and grind.


• Heat the kadai with 1 1/2 tbl oil and add cumin seeds and wait till it splutters.


• Add the Ginger garlic paste and fry till the raw smell goes.


• Add the onion paste and fry till the raw smell goes or till the oil seperates.


• Add the tomato paste and fry for few mins and add salt,chilli powder.


• Add the tamarind extract and jaggery and stir well.


• Add the chenna with the boiled water and bring the gravy to boil.


• Boil till the oil is collected on top of the gravy.


• Garnish with corriander leaves.

Moorkuzhambu - மோர் குழம்பு

Ingredients:

• Curd 1 1/2 cup (sour)
• Coconut 1/2 cup
• Green chillies 8
• Ginger 1/2 inch piece
• Roasted Gram 1 tbl
• Onion 1
• Turmeric 1/2 tsp
• Salt
• Oil
  

Seasoning

• Mustard 1/2 tsp
• Cumin seeds 1/2 tsp
• Curry Leaves 4

Method:

• Cut the onion into long thin pieces.
• Grind the coconut, green chillies,ginger and roasted gram into fine paste.
• Heat the kadai with 1 tbl of oil and do the seasoning.
• Add the onions and fry till brown.
• Add the turmeric,salt and fry for few seconds and add the ground paste.
• Fry for few mins and add1/2 cup of water and let it boil in high flame for 5 mins.
• Add the beaten curd and boil in reduced flame for another 3 mins or untill the oil gets collected on top of the gravy.
• Garnish with fried red chillies and serve.
  

Variation:
Colocasia or ladies finger can be fried in oil with some salt & red chilli powder and added to the Kozhambu.

Tiffin - சிற்றுண்டி

• Puttu - புட்டு
• Dosas & Adai - தோசை மற்றும் அடைகள்
• Panniyaram - குழிப்பணியாரம்
• Spicy Peas - மசாலா பட்டாணி சுண்டல்