Murungaikai Puzhi Kolambu

Ingredients:
3-4 Drumsticks cut into 2 inch pieces
2 Onion, finely chopped
2 Tomatoes, finely chopped
½ cup Grated coconut
2 tsp Sambar powder
1 tsp Chilly powder
½ tsp Mustard
¼ tsp Fenugreek seeds
1 tsp Urad Dal
2 tsp Oil
2-3 tsp Tamarind paste (more or less according to taste)
Few curry leaves
2 cups Water
Salt to taste

Preparation:
1. Heat oil in a kadai, add mustard and urud dal.
2. Once the mustard starts to splutter add onion, curry leaves and saute till the onion becomes golden brown.
3. Add tomato, chilly powder, sambar powder, salt and saute for 2-3 minutes.
4. Add drumstick pieces and saute for few minutes.
5. Add water, cover and cook drumsticks.
6. Grind coconut to a fine paste.
7. Once the drumstick is half cooked, add coconut paste and cook till drumsticks becomes soft.
8. Finally add tamarind paste and cook for 5 minutes on slow flame.
9. Serve hot with rice.

Pavakkai Puzhi Kolambu ( Bitter Gourd Kolambu)

Ingredients:

200g Pavakkai (Bitter gourd)
10 small onions
2 Tomatoes
½ tsp Fenugreek seeds
1 tsp mustard
1 tsp Urud Dal
2 tsp Sambar powder
2 tsp Chilly powder
½ tsp Turmeric powder
2-3 tsp Tamarind paste
4 tsp fresh grated Coconut
Few Curry leaves
Oil
Salt

Preparation:
1. Wash and cut bitter gourd into small round slices.
2. Add salt to the bitter gourd and leave it aside for 10-15 minutes.
3. Squeeze out all the water from the bitter gourd.
4. Heat a tsp of oil in a kadai, add squeezed bitter gourd and saute for 5 minutes on low flame. Keep it aside.
5. Grind coconut, half tomato, 4 small onion and sambar powder together to a fine paste.
6. Chop the remaining onion and tomato.
7. Heat oil in a kadai, add mustard and urud dal.
8. Once the mustard starts to splutter add onion, curry leaves and saute till the onion becomes golden brown.
9. Add tomato, chilly powder, salt and saute for 2-3 minutes.
10. Add bitter gourd, ground paste and saute for a minute.
11. Add water and cook it on medium flame for 10 minutes.
9. Finally add tamarind paste and cook till the bitter gourd becomes soft and tender.
10. Serve hot with white rice.

Karunai kizhangu Kolambu

Ingredients:
3 Karunai kizhangu (Yam)
5 Garlic cloves
10 small Onions
2 Tomatoes
½ tsp Fenugreek seeds
½ tsp Mustard
1 tsp Urud dal
2 tsp Sambar powder
2 tsp Chilly powder
½ tsp Turmeric powder
2-3 tsp Tamarind paste
4 tsp fresh grated Coconut
Few Curry leaves
Oil
Salt

Preparation:
1. Pressure cook karunai kizhangu for 1 whistle.
2. Drain the water, remove the skin and cut them into small pieces.
3. Grind coconut, half tomato, 4 small onion and sambar powder together to a fine paste.
4. Chop garlic, remaining onion and tomato.
5. Heat oil in a kadai, add mustard and urud dal.
6.Once the mustard start splutter add onion, garlic, curry leaves and saute till the onion becomes golden brown.
7. Add karunai kizhangu, tomato, chilly powder, salt and saute for 2-3 minutes.
8. Add coconut paste and saute for a minute.
9. Add water and cook and medium flame for 10 minutes.
10. Finally add tamarind paste and cook for 5 minutes.
11. Serve hot with white rice.

Thakkali Kolambu

Ingredients:

4 Medium Sized Tomatoes, cut into small pieces

4 tsp grated coconut

2 tsp Sambar Powder

½ tsp Chilly Powder

10 Small onions

1/2 tsp Shombu/Perungeeragam (Fennel Seeds)

2 Garlic cloves, crushed

Few Curry leaves

2 tsp Oil

1- 1 ½ cup Water

Salt according to taste

Preparation:

1. Cook tomatoes with sambar powder, chilly powder and salt with water till powder along with water for 10 minutes.

2. Grind coconut and onion together to a fine paste.

3. Add the ground paste to cooked tomatoes and cook for another 5 minutes.

4. Allow it to cool and mash it with the spoon.

5. Heat oil in kadai, add mustard, urad dal and shombu.

6. Once it starts to splutter, add curry leaves and saute for a second and add to the kolambu and mix well.

7. Serve hot with rice.

Mullangi Sambar (Radish Sambar)

Ingredients:
1 Cup Toor dal
2 Radish (mullangi)
1 tsp Urud dal
½ tsp mustard
½ tsp Jeera
¼ tsp Asafoetida
1 Tomato, finely chopped
5-6 small Onions, finely chopped
2 tsp Tamarind paste
2 tsp Sambar powder
2 tsp Chilly powder
A pinch of turmeric
Few curry leaves
2 tsp finely chopped Coriander leaves
2 tsp oil
Water as required
Salt

Preparation:
1. Pressure cook toor dal along with turmeric and asafoetida for 10 minutes and keep it aside.
2. Peel the skin and slice them into small pieces.
3. Cook mullangi along with little salt and sambar powder till it becomes soft.
4. Once the mullangi got cooked add toor dal, mix well and cook for 5 minutes.
5. Heat oil in a pan, add mustard, urud dal, jeera, curry leaves and saute for a minute.
6. Add onion and saute till the onion becomes golden brown.
7. Add tomato, chilly powder and saute for 2-3 minutes.
8. Add this to mullangi dal mixture and mix well.
9. Finally add tamarind paste and cook for 5 minutes.
10. Garnish mullangi sambar with coriander leaves and serve hot with rice/ idly.

Paasi Paruppu Sambar

Ingredients:
1 cup Paasi Paruppu (Moong Dal)
2 Sow Sow
10 Small Onion, chopped
2 Tomatoes, chopped
3 Green Chilly, slit
1-2 tsp Sambar Powder
A pinch of asafoetida
1 tsp Urad Dal
½ tsp Cumin Seed
½ tsp Mustard
Few Curry leaves
1 tsp chopped coriander leaves
1-2 tsp tamarind paste
2 tsp Oil
Water as required
Salt

Preparation:
1. Pressure cook paasi paruppu and keep it aside.
2. Remove the skin and seed from the sow sow.
3. Cut them into small pieces.
4. Cook sow sow with little salt and sambar powder till it becomes soft.
5. Once sow sow got cooked, add cooked paasi paruppu and mix well.
6. Heat oil in a pan, add mustard, urud dal, cumin seed, curry leaves and saute for a minute.
7. Add onion, green chilly and saute till the onion becomes golden brown.
8. Add tomato and saute for 2-3 minutes.
9. Add this to sow sow dal mixture and mix well.
10. Finally add tamarind paste and cook for 5 minutes.
11. Garnish sambar with coriander leaves and serve hot with rice/ idly.

Arakeerai kolambhu

Ingredients:

2 bunches Arai keerai
½ cup Toor Dal
¼ tsp Asafoetida
A pinch of turmeric
1 cup water
10 small onions, finely chopped
2 Tomatoes, chopped
4 Garlic cloves
½ tsp Mustard
1 tsp Urad dal
1 tsp cumin seed
4 Green chilly, slit
2 dry red chilly
Few Curry leaves
Water as required
Salt

Preparation:
1. Pressure cook toor dal with turmeric and Asafoetida. Keep it aside.
2. Wash and clean arai keerai.
3. Chop them coarsely and keep it aside.
4. Heat water in a vessel and bring it to boil.
5. Add cumin seed, green chilly, keerai, garlic, tomato and salt.
6. Cover and cook till it becomes soft.

7. Once keerai got cooked add cooked toor dal and mix well.

8. Cook keerai dal mixture for 2-3 minutes.
9. Then mash it with a spoon.
10. Heat oil in a kadai, add mustard, urad dal.
11. Once the mustard starts to splutter add red chilly and saute for a minute.
12. Add curry leaves, onion and saute till the onion becomes golden brown.
13. Add this to the keerai dal mixture and mix well.

Arai keerai masiayal

Ingredients:

2 bunches Arai keerai

1 cup water

10 small onions, finely chopped

2 Tomatoes, cut into small pieces

4 Garlic cloves

Tamarind (less than half a lemon size)

1/2 tsp Mustard

1 tsp Urad dal

1 tsp cumin seed

4 Green chilly, slit

2 dry red chilly

Few Curry leaves

Preparation:

1. Wash and clean arai keerai.

2. Chop them coarsely and keep it aside.

3. Heat water in a vessel and bring it o boil.

4. Add cumin seed, green chilly, keerai, garlic, tomato, salt and tamarind.

5. Cover and cook till it is done.

6. Allow it to cool and mash it with a spoon.

7. Heat oil in a kadai, add mustard, urad .

8. Once the mustard starts to splutter add red chilly and saute for a minute.

9. Add curry leaves, onion and saute till the onion becomes golden brown.

10. Add this mixture to the keerai masiyal and mix well.

Puzhi Kolambu

Ingredients:
2 Drumsticks
3 Brinjal
2 Potatoes
½ cup Cow pea (karamani), cooked
10 small onions
2 Tomato's
½ tsp Fenugreek seeds
1 tsp mustard
1 tsp Urud Dal
2 tsp Sambar powder
2 tsp Chilly powder
½ tsp Turmeric powder
2-3 tsp Tamarind paste
4 tsp fresh grated Coconut
Few Curry leaves
Oil
Salt

Preparation:
1. Grind coconut, half tomato, 4 small onion and sambar powder together to a fine paste.
2. Chop the remaining onion and tomato.
3. Cut drumstick, brinjal, potato and keep it aside.
4. Heat oil in a kadai, add mustard and urud dal.
5. Once the mustard starts to splutter add onion, curry leaves and saute till the onion becomes golden brown.
6. Add tomato, chilly powder, salt and saute for 2-3 minutes.
7. Add vegetables, ground paste and saute for a minute.
8. Add water and cook it on medium flame for 10 minutes.
9. Finally add tamarind paste, cooked karamani and cook till the vegetables become soft and tender.
10. Serve hot with white rice.

Parupu Urundai Kolambu

Ingredients:
1 cup Toor Dal
1/2 cup Channa Dal
5 tsp Grated coconut
10 small onions
2 Tomatoes
2 tsp Sambar Powder
1-2 tsp Chilly Powder
1/2 tsp Mustard
1 tsp Urud Dal
Few curry leaves
2-3 tsp tamarind extract
2 tsp oil
Salt
Water

Preparation:
1. Soak toor dal and channa dal together for an hour.
2. Drain the water and grind it into a coarse paste without adding water.
3. Make small lemons sized balls from the mixture and steam them in idli plates.
4. Grind coconut, half tomato, 5 small onion and sambar powder together to a fine paste.
5. Chop the remaining onion and tomatoes.
6. Heat oil in a kadai, add mustard and urud dal.
7. Once the mustard starts to splutter add onion and saute till the onion becomes golden brown.
8. Add tomatoes and saute for 2-3 minutes.
9. Add the ground paste, chilly powder, salt and saute for a minute.
10. Add water along with the tamarind extract and bring it to boil.
11. Add the steamed dal balls and cover and cook it on low flame for 10 minutes.
12. Paruppu Urundai Kuzhambu is ready to serve.

Venthaya kolambu

I like to make venthaya kolambu becomes it is easy to make and it has nice flavor. People used to make venthaya kolambu in different ways. I'm posting you the recipe which I learnt from my mom...

Ingredients:
1½ tsp Venthayam (Fenugreek Seeds)
1 Onion, finely chopped
1 Tomato, finely chopped
1/2 cup grated coconut
Few curry leaves
½ lemon size tamarind
1 tsp Chilly Powder
1½ tsp Sambar Powder
1½ tsp oil
½ tsp mustard
½ tsp Urud Dal
1 tsp chopped coriander leaves
Water
Salt

Preparation:
1. Soak tamarind in warm water and extract juice.
2. Grind grated coconut with little water and squeeze them to extract milk.
3. Heat oil in a pan, add mustard and urud dal.
4. Once the mustard starts to splutter, add fenugreek seed and saute for few seconds.
5. Add onion and saute till the onion becomes golden color.
6. Add tomatoes, curry leaves, chilly powder, sambar powder, salt and Saute till the raw smell goes. 7. Add tamarind extract and little water and cook for 5 minutes.
8. Finally add the coconut milk and cook it on low flames for 5 minutes.
9. Garnish with chopped coriander leaves and serve hot with rice.

Rasam

I like to try different recipes but before my marriage I never tried cooking. When I got married I used to call my mom daily in the morning to ask her different recipes and cook. I started cooking tasty dishes even though I never cooked before but I felt preparing rasam is very difficult. My mom-in-law used to keep very tasty rasam compared to my mother. So I learnt to prepare rasam from my mom-in-law. When my sisters come to my house they usually ask me to prepare rasam. You can also try this recipe, it will taste good compared to the usual rasam….

Ingredients:
3 Large Tomatoes
¼ cup Toor dal
2 tsp Cumin seed
1-1½ tsp Pepper
5 Garlic cloves
¼ tsp Asafoetida
¼ tsp Turmeric Powder
3 Red chilly (dry)
2 cups of water
½ tsp Mustard
1 tsp Urad Dal
1 tsp Oil
2 tsp Tamarind paste (more or less according to the taste)
Salt

Preparation:
1. Pressure cook Toor dal with turmeric powder and keep it aside.
2. Boil tomatoes with 2 cups water for 10 minutes.
3. Allow it to cool and remove the outer skin.
4. Mash the tomatoes with your hand and remove the pulp and keep it aside.
5. Grind cumin, pepper and garlic coarsely without adding water.
6. Add the cooked toor dal and ground powder to the mashed tomatoes and mix well.
7. Add tamarind paste, asafoetida and bring it to boil.
8. Once it started boiling reduce the flame,add coriander leaves and cook it on low flame for 5 minutes.
9. Heat oil in a pan, add mustard and urud dal.
10.Once the mustard starts to splutter add red chilly ,curry leaves and saute for few seconds and add it to the rasam and mix well.
11. Rasam is ready to be served with rice.

Note:
Use Apple thakkali for this rasam instead of nattu thakkali it will taste good.

Moore Kolambu( Buttermilk Kolambu)

Moore Kolambu is one of my favorite recipes. Moore Kolambu is a mildly flavored recipe that can be served with plain rice. For making Moore kolambu you can use vegetables like brinjal, ash gourd, ladies finger etc...I prefer ash gourd compared to other vegetables because i like it more.

Ingredients
1 Cup Curd
250g Ash gourd
½ Cup grated coconut
3-4 Green chilly
¼ tsp Turmeric powder
1 tsp Cumin seed
½ tsp Mustard
1 tsp Urud dal
1 tsp Oil
Few Curry leaves
Water

Preparation:
1. Remove the skin from ash gourd and cut them into medium size pieces.
2. Boil water in a vessel along with little salt.
3. Add ash gourd and cook for 5 minutes (don’t overcook it).
4. Drain the water and keep it aside.
5. Grind coconut, cumin seeds, green chillies to a fine paste by adding a little water.
6. Beat the curd and add a cup of water.
7. Mix the ground paste to the buttermilk along with turmeric powder and salt.
8. Add the cooked ash gourd to the buttermilk mixture and bring it to a boil.
9. Remove from fire immediately once it is boiled otherwise it will curdle.
10. Heat oil in a pan, add urud dal, mustard and curry leaves.
11. Once the mustard starts to splutter, add this to the moore kolambu and mix well.
12. Moore kolambu is ready to be served with rice.

Note:
If you like use vegetables like brinjal, ladies finger instead of ash gourd then you have to shallow fry the vegetable and add to the buttermilk mixture.

Mutta Kolambu (Egg Curry)

Ingredients:
4 Eggs
1 onion
2 Tomatoes
3 Garlic cloves
A small Piece of Ginger
2 cloves
A small piece of cinnamon
½ tsp Poppy seed
¼ tsp Fennel seed
½ cup grated coconut
1 tsp sambar powder
2 tsp chilly powder
Few curry leaves
2 tsp finely chopped coriander leaves
Water
Oil
Salt

Preparation:
1. Cook the egg separately.
2. Remove the shell and cut the egg into half .keep is aside.
3. Crush poppy seeds, cinnamon, cloves, fennel seed to a coarse powder.
4. Grind coconut, half tomato, half onion, ginger, garlic, crushed powder and sambar powder together to a fine paste with little water.
3. Chop the remaining onion and tomato.
4. Heat oil in a kadai, add onion, curry leaves and saute till the onion becomes golden brown.
6. Add tomato, chilly powder, salt and saute for 2-3 minutes.
7. Add coconut paste and saute for a minute.
8. Add water and cook and medium flame for 10 minutes.
9. Finally add egg and cook for 5 minutes.
10. Garnish with chopped coriander leaves and serve hot with white rice.

Poondu Kolambu (Garlic Curry)

Ingredients:
15-20 Garlic cloves
10 small Onions
2 Tomato's
½ tsp Fenugreek seeds
1 tsp Mustard
1 tsp Urud dal
2 tsp Sambar powder
2 tsp Chilly powder
½ tsp Turmeric powder
2-3 tsp Tamarind paste
4 tsp fresh grated Coconut
Few Curry leaves
Oil
Salt

Preparation:
1. Grind coconut, half tomato, 4 small onion and sambar powder together to a fine paste.
2. Chop the remaining onion and tomato.
3. Remove the skin from garlic cloves and cut it into two halves. Keep it aside.
4. Heat oil in a kadai, add mustard and urud dal.
5.Once the mustard start splutter add onion, garlic, curry leaves and saute till the onion becomes golden brown.
6. Add tomato, chilly powder, salt and saute for 2-3 minutes.
7. Add coconut paste and saute for a minute.
8. Add water and cook and medium flame for 10 minutes.
9. Finally add tamarind paste and cook till it is done.
10. Serve hot with white rice.

Palak keera kolambu (Palak Dal Curry)

Ingredients:
1 bunch Palk (spinach)
5 small onion, finely chopped
1 Tomato, finely chopped
2 Green Chilly, slit
1/4 Cup Toor dal
2 Garlic cloves, finely chopped
1 tsp Jeera
1/4 tsp Turmeric powder
A pinch of Asafoetida
1 tsp oil
Salt
Water

Preparation:
1. Pressure cook toor dal with turmeric powder, asafoetida and keep it aside.
2. Wash, clean and chop palak. Keep it aside.
3. Heat oil in a cooker, add mustard, urud dal, jeera and allow it to splutter.
4. Add green chilly,garlic,onion and saute till the onion becomes golden brown.
5. Add palak, tomato, salt and saute for a minute.
6. Add cooked toor dal, cover and cook till it is done(Once cooked mash well).
7. Serve with white rice.

Sambar

Ingredients:
1½ Cup Toor dal
2 cup vegetables (carrot, drumstick, brinjal, potato etc), cut it into small pieces
1 tsp Urud dal
½ tsp mustard
½ tsp Jeera
¼ tsp Asafoetida
1 Tomato, finely chopped
5-6 small Onions, finely chopped
2 tsp Tamarind paste
2 tsp Sambar powder
2 tsp Chilly powder
A pinch of turmeric
Few curry leaves
2 tsp finely chopped Coriander leaves
2 tsp oil
Water as required
Salt

Preparation:
1. Pressure cook toor dal along with turmeric and asafoetida for 10 minutes and keep it aside.
2. Cook the vegetables along with little salt and sambar powder till it is soft.
3. Once the vegetables got cooked add toor dal, mix well and cook for 5 minutes.
4. Heat oil in a pan, add mustard, urud dal, jeera, curry leaves and saute for a minute.
5. Add onion and saute till the onion becomes golden brown.
6. Add tomato, chilly powder and saute for 2-3 minutes.
7. Add this to vegetable dal mixture and mix well.
8. Finally add tamarind paste and cook for 5 minutes.
9. Garnish sambar with coriander leaves and serve hot with rice/ idly.