kadalai kuzhambu

One of my favourites for rice - this is again my Amma's recipe. This kuzhambu will be good for puttu or idiyappam also - that's Kerala style.

Ingredients:

Kondai kadalai(brown chana) - 1 cup
Mustard seeds - 1/2 tsp
Kadalai paruppu - 1 tsp
Urad dal - 1 tsp
Dhania seeds - 3 tsp
Peppercorns - 1/2 tsp
Seeragam/jeera - 1/2 tsp
Red chillies - 3
Coconut - 2 tsp
tamarind - lime sized
onion - 1
curry leaves - 10
Salt

Method:

Heat 1 spoon of oil in a pan and add kadalai paruppu and urad dal. Fry till it becomes brown.
Add dhania seeds, peppercorns, seeragam, red chillies and coconut and fry for a minute. Grind this in a mixie with little water.
Soak tamarind in warm water and get the extract.
Heat 1 spoon of oil in pressure cooker. Add mustard seeds, urad dal and kadalai paruppu and wait till the mustard seeds start spluttering. Now add onions and curry leaves and fry till they turn translucent.
Now add the tamarind extract, soaked kadalai, salt and the ground paste. Add water just until the whole content is immersed.
Close the pressure cooker and let it cook for 3-5 whistles.
When the pressure is completely gone, open the cooker and mix the content well.
If there is more water, let it boil until gravy consistency is obtained.

Moor kuzhambu with paruppu vadai

Amma's recipe...

Vadai:
Ingredients:
Kadalai paruppu - 1/2 cup
Ginger - 1 inch piece
Garlic - 2 flakes
Green Chillies - 4
Salt
Onion - 1
Curry leaves - 6-7 leaves
Coriander leaves - 2 table spoon chopped

Method:
Soak kadalai paruppu in water for an hour. Then grind(coarsely) this soaked dal with ginger, garlic and chillies to paruppu vadai consistency(with very little water). Then add the finely cut onions, curry leaves and coriander leaves to this. Make balls out of this and cook in pressure cooker. Keep it aside.

Moor kuzhambu:
Ingredients:
Kadalai paruppu - 1 spoon
Thuvaram paruppu - 1 spoon
Coconut - 2 spoon
Dhania seeds - 1 spoon
Red chillies - 2
Garlic - 2 flakes
Buttermilk - 2 cups
Salt
Turmeric powder
Seeragam - 1/2 spoon
Curry leaves - 5 leaves
Chopped Coriander - 2 spoon

Method:
Soak kadalai paruppu in water for 30 minutes. Grind this with thuvaram paruppu, coconut, dhania seeds, red chillies and garlic into a fine chutney. Mix this chutney in buttermilk. Now heat some ghee or oil and add mustard seeds, seeragam and kadalai paruppu. When seeds splutter, add curry leaves and the buttermilk mixture. Add salt and turmeric powder. Add the previously cooked moor kuzhambu vadai to this. Heat for 5 minutes or until it foams. Sprinkle coriander on top. Serve with hot rice.