Milagu Kuzhambu

Ingredients:


Small lemon sized tamarind soaked in water
Salt to taste
Bit of asafoetida
Few curry leaves
1 tsp oil
1 tsp mustard seeds

Roast and grind

2 tsp pepper
2 tsp redgram dal
2 tsp blackgram dal
3-4 red chillies

Method:

Heat oil, add mustard seeds. When it splutters, add curry leaves and tamarind extract. Allow it to come to a boil. Add salt, asafoetida and ground masala powder. Cook till it thickens. If required add a paste of rice flour and water to make it thick.

Serve with plain rice.

Paruppu Kuzhambu

Ingredients:


1 cup cooked red gram dal
2 tsp oil
1 tsp mustard seeds
1/4 tsp fenugreek seeds
A bit of asafoetida
Few curry leaves
A medium lemon sized tamarind soaked in water
Salt to taste
1/2 tsp turmeric powder
2 tsp sambar powder
Vegetable of your choice like potatoes, colacassia, raddish, sweet potato, pumpkin, capsicum, drumstick
1 medium tomato chopped


Method:

Heat oil, add mustard and fenugreek seeds. When it splutters add asafoetida and curry leaves. Add the tomato and vegetables and cook for 2 minutes. Add tamarind juice, turmeric and cook covered till the vegetable gets soft. Add salt, sambar powder and finally the cooked dal and mix well. You should have a thick sambar, else you can add a paste of rice flour and water to it and allow it to boil. That will make the sambar thick.

Serve with rice or breakfast.

Whole Moong Curry

Ingredients:

1/2 cup whole Moong
1 small cup Red gram dal
¼ tsp Turmeric powder
½ lemon size Tamarind
Sambar powder- 2 tsp
¼ tsp Mustard seeds
¼ tsp Fenugreek
Salt to taste
Asafoetida- a pinch
2 tsp oil
Curry leaves and coriander leaves

Method:

Pressure cook whole moong or payaru and red gram dal. Soak tamarind in water and extract the juice.

Heat oil, add mustard seeds and fenugreek seeds. When it starts spluttering, add the tamarind juice, turmeric powder, sambar powder, salt, curry leaves and asafoetida.

When it starts boiling, add cooked dal and whole moong.

If required add dilute paste of rice flour to make the Curry  thick.