KADAMBA KOZHAMBU

Kadhamba (கதம்பம்) refers to a mixture or blend of different things — a medley or assortment. The word is often used to describe something that is made up of a variety of elements. Since this kuzhambu is prepared by combining four kinds of lentil,it is aptly referred to as Kadhamba kuzhambu.Sesame oil is one the indispensable  ingredients that lends a unique flavour to this dish.Hence don't to try to replace it with any other oil variants.You can we incorporate okra.

 

 

 

 

 

 

 

 INGREDIENTS :

 

GRAM DAL--2 TSP

URAD DAL- 2 TSP

TOOR DAL- 2 TSP

MOONG DAL- 2 TSP

CORIANDER SEEDS- 3 TSP

ASAFOETIDA SOLID--Small piece. 

RED CHILLIES- 4 NOS

PEPPERCORNS- 1/2 TSP 

TAMARIND--GOOSEBERRY SIZE

SALT TO TASTE

SESAME OIL- 1 TBSP

BRINJAL--3 NOS

JAGGERY POWDER- 1 TSP 

 

FOR TEMPERING :

 

SESAME OIL- 2 TSP

MUSTARD SEEDS- 3/4 TSP

CURRY LEAVES- 2 SPRIGS 

 

PROCEDURE :

 

1. Take 2 teaspoon of sesame oil in a pan and all the lentils and roast in medium flame and keep it aside.

 

2. In the same pan add coriander seeds,peppercorns,red chillies,fenugreek seeds and roast in mild heat till the ingredients turn crisp.

 

3.Powder the roasted ingredients on cooling.

 

4.Soak tamarind in warm water to extract syrup.

 

5.In another pan take oil and saute brinjal.Add tamarind syrup overt it along with turmeric powder and salt.

 

6.Allow the syrup to boil till the raw smell evades completely.Add in the powdered jaggery.

 

7.Take the powder from the mixer jar and mix it with water to avoid lumps.

 

8.Pour the mixture to the tamarind syrup and boil till the contents thicken .

 

9.Add the seasoning to the kuzhambu and mix well. 

 

 

JEERNA MOR

Jeerna Mor is a simple and effective remedy for digestion. Jeernam refers to the digestive quality, while mor is the Tamil word for buttermilk. A glass of this refreshing mor can bring instant relief after a heavy meal.

Buttermilk is also a fantastic coolant, especially during the scorching summer months. Personally, I never skip my morning buttermilk,it’s my go-to after breakfast. I also enjoy experimenting with different lassi variations.

Try this healthy drink, and you’ll notice the results almost immediately—expect to start belching soon after. That’s your body thanking you!

 

 

 INGREDIENTS :

 

SHALLOTS- 5-6 NOS

GREEN CHILLIES-1 

GINGER- SMALL PIECE

CURRY LEAVES- 2 SPRIGS

ROASTED CUMIN POWDER -- 1 TSP

SALT TO TASTE

BUTTER MILK- 2 GLASS 

 

PROCEDURE:

 

1.Whisk curd by adding water to prepare buttermilk and keep it aside.

 

2.In a mixer jar,take green chillies,curry leaves,ginger,shallots and grind to paste using little water and keep it aside.

 

3. Take buttermilk in a wide container or bowl.Add requisite salt and mix well.

 

4.Pass the ground paste through a filter and extract the juice.Mix well with buttermilk.

 

5.Add roasted  and ground cumin powder to the milk and mix well.

 

6. Garnish with the remaining cumin powder and serve it cold.

 

SWEET POTATO CURRY (South Indian Style)

 

 

 

Sweet potatoes are a nutritious and versatile root vegetable packed with numerous health benefits. They are rich in dietary fiber, which aids digestion and helps keep you feeling full for longer duration. High in beta-carotene, sweet potatoes support healthy vision and boost immunity by providing the body with vitamin A. 

 

Their natural antioxidants help fight inflammation and protect against chronic diseases. With a low glycemic index, sweet potatoes help regulate blood sugar levels, making them a great option for people with diabetes. Beyond their health benefits, sweet potatoes are incredibly versatile in the kitchen. 

 

In South Indian cuisine, they are commonly used in dishes like sweet potato poriyal, a dry stir-fry, and kootu, a coconut-based curry. They are also featured in desserts such as sweet potato payasam and halwa. Roasted or baked sweet potatoes make for delicious and healthy snacks or side dishes. Incorporating sweet potatoes into your meals adds not only nutritional value but also adds delightful flavor.

 

 

 

 

INGREDIENTS :

 

• Sweet potatoes – 2 medium-sized (peeled and cubed), Onions- 2 nos

• Coconut (grated) – ¼ cup

• Cumin seeds – 1 tsp

• Red chilies – 3–4 (adjust to taste)

• Turmeric powder – ¼ tsp

• Mustard seeds – ½ tsp

• Urad dal – 1 tsp

• Curry leaves – a few

• Asafoetida – a pinch

• Oil – 1 tbsp (preferably coconut oil or sesame oil)

• Salt – to taste

• Water – as needed

   

   

  PROCEDURE :

   

   

• Cook Sweet Potatoes:

  • Boil or steam the sweet potato cubes until just tender. Don’t overcook.

• Make Coconut Paste:

  • Grind grated coconut with cumin seeds and red chilies into a coarse paste. Add a little water if needed.

• Temper:

  • In a pan, heat oil. Add mustard seeds, urad dal, curry leaves, and a pinch of asafoetida. Let them splutter.Add chopped onions,salt and fry till it turns translucent.

• Add Potatoes & Masala:

  • Add the boiled sweet potatoes to the pan. Sprinkle turmeric and salt. Sauté for 2 minutes.

  • Add the ground coconut paste and a splash of water if needed. Mix gently.

• Simmer:

  • Let it cook on low heat for 3–5 minutes until flavors blend well.

---

• Garnish with chopped coriander leaves.

  Serve With:

• Steamed rice and rasam or sambar

• Chapati or dosa as a side dish

 

---

LITTLE MILLET/ SAMAI UPMA

 

Samai, or little millet, is a gluten-free grain rich in fiber, iron, and B vitamins, aiding digestion and boosting energy.
It helps regulate blood sugar levels, supports heart health, and is ideal for weight management.
Being easy to digest, it's suitable for all age groups, including children and the elderly.
Samai can be used to prepare a variety of dishes like upma, pongal, khichdi, and pulao.
It also works well in making dosas, idlis, and even millet-based desserts like kheer.
Including samai in regular meals promotes overall wellness and supports a healthy lifestyle.

 

 

 

 

 

 INGREDIENTS :

 

LITTLE MILLET- 1 CUP

WATER- 3 CUPS

OIL- 1 TBSP

MUSTARD- 3/4 TSP

CUMIN SEEDS-3/4 TSP

GRAM DAL- 3/4 TSP

CURRY LEAVES- 2 SPRIGS

TOMATOES- 2 NOS

ONION- 2 NOS

GREEN CHILLIES- 2 NOS

ONIONS- 2 NOS 

GINGER CHOPPED- 1/2 TSP

COCONUT GRATINGS--1 TBSP

 

PROCEDURE 

 

1. Soak little millet in water for thirty minutes .This reduces the cooking time as the millet soften.

 

2.In a pan add 3 cups of water along with salt and boil till it roll boils.

 

3.In another pan add oil,splutter mustard,gram dal,onion,salt and fry till the onions turn translucent.

 

4.  Now add in chopped tomatoes,chopped green chillies,chopped ginger,curry leaves and saute well.

 

5.Drain the water from millet after thirty minutes and keep it aside.

 

6. Pour boiling water over sauteed ingredients and switch on the stove.Now slowly add the millet and keep the lid closed and allow it to cook.

 

7.Open the lid and stir in between and add coconut gratings.When it is completely cooked,switch off the stove and garnish with chopped coriander leaves .

 

 

RAW BANANA PODIMAS

 

Raw banana podimas is a simple crumble curry with mild flavours.In authentic brahmin cuisine,onion and garlic is not used in preparing this curry.I employed a few tweaks--like grinding coconut and green chillies for a different flavour profile.If you are tired of eating masala laden food,then you must try this simple yet flavourful curry and you will certainly love it !

 

 

 

 

 

 

 

 

 

 .

INGREDIENTS :

 

RAW BANANA- 2 NOS

SALT TO TASTE 

TURMERIC POWDER-1/4 TSP

OIL- 1 TBSP

 

INGREDIENTS TO COARSELY GRIND

 

COCONUT GRATINGS--2 TBSP

GREEN CHILLIES- 2 NOS

 

OTHER INGREDIENTS

 

MUSTARD- 3/4 TSP

URAD DAL- 3/4 TSP

ONIONS- 2 NOS

CURRY LEAVES- 2 SPRIGS

GARLIC CLOVES- 5 NOS

LEMON JUICE--2 TSP

CORIANDER LEAVES CHOPPED

 

 

PROCEDURE 

 

1.Wash raw bananas wipe and cut into two halves with peel intact.

 

2.Boil the cut raw bananas in water till the peel turns black in color. Allow it to cool and remove the peel and grate it.

 

3.In a pan add oil and heat it.Add mustard.When it starts to splutter,add urad dal,chopped onions,salt and saute till the onions turn translucent.

 

4.Now add chopped garlic,curry leaves,turmeric powder and saute well.

 

5.Over this transfer the raw banana gratings,coconut mixture and saute in mild heat for a minute and switch off the stove.

 

6.Add lemon juice and chopped coriander leaves and mix well.

 

 

AMLA RASAM

Amla is a powerhouse of health benefits. It aids digestion, promotes heart health, helps manage diabetes, and is even believed to have cancer-fighting properties. Its versatility has made it a popular ingredient in many hair oil formulations as well. There’s no shortage of delicious recipes featuring this wonderful fruit. Just recently, I tried making rasam with amla for the first time!

 

 

 

 

 

 INGREDIENTS :

 

AMLA --5 nos

TURMERIC POWDER-1/4 TSP

SALT TO TASTE

TAMARIND- GOOSEBERRY SIZE

TOMATOES- 2 NOS

JAGGERY POWDER- 1 TSP

CHOPPED CORIANDER LEAVES

 

INGREDIENTS TO ROAST AND GRIND:

 

TOOR DAL- 4 TSP

RED CHILLIES- 1

CUMIN SEEDS- 1/2 TSP

PEPPERCORNS- 1/4 TSP

GARLIC CLOVES- 5 NOS

GINGER CHOPPED- 1/2 TSP

CURRY LEAVES- 1 SPRIG

CORIANDER SEEDS- 1 TSP

 

FOR SEASONING

 

GHEE- 2 TSP

CURRY LEAVES- 2 SPRIGS

 ASAFOETIDA- 1/2 TSP

 

PROCEDURE:

 

1. Soak tamarind in warm water and extract syrup.

 

2.Chop amla and de-seed it. Chop the amla into pieces.

 

3.In a pan add a teaspoon of oil and saute chopped amla pieces till it softens.

 

4. In the same pan add another teaspoon of oil and roast all the ingredeints cited above.Grind the ingredients to coarse paste on cooling and keep it aside.

 

5. Add chopped tomatoes to the tamarind syrup along with turmeric powder,salt and asafoetida. Boil the syrup till the raw smell evades and tomatoes turns mushy.

 

6. Now add the sauteed amla pieces,coarse paste,jaggery and heat till it turns frothy.Don't boil for long time as the rasam will lose the flavour.

 

7. Add the seasoning and garnish with chopped coriander leaves. 

Amla has immense health benefits.It aids in digestion,promotes heart health,helps in managing diabetes and even cures certain types of cancer.You can even come across many hair oil brands incorporating amla in their formula.There are many recipes involving this wonderful fruit. I prepared rasam for the first time with amla.

 

MARANTHU KUZHAMBU

 

 

 

 

 

"Maranthu" translates to medicine, and this kuzhambu truly lives up to its name, as it's made with ingredients rich in medicinal properties. It's especially comforting when consumed during times of cold, congestion, or indigestion.I absolutely loved it with plain rice. This invigorating tamarind-based dish was traditionally used as a home remedy for common ailments back in the day.

 

 INGREDIENTS 

CORIANDER SEEDS- 4 TSP

TOOR DAL- 2 TSP

URAD DAL- 2 TSP

PEPPERCORNS-1 TSP

CUMIN SEEDS-3/4 TSP

DRY GINGER CRUSHED-1 TSP

RED CHILLIES- 4 NOS

CAROM SEEDS- 3/4 TSP

ASAFOETIDA SOLID- SMALL PIECE

CURRY LEAVES- 2 SPRIGS

 

OTHER INGREDIENTS

 

SESAME OIL- 1 TBSP

SHALLOTS- 6-7 NOS

TOMATOES- 2 NOS

GARLIC CLOVES- 5 NOS

SALT TO TASTE

TAMARIND- GOOSEBERRY SIZE

TURMERIC POWDER-1/4 TSP 

FOR SEASONING:

 

SESAME OIL- 2 TSP

MUSTARD- 3/4 TSP

FENUGREEK SEEDS- 3/4 TSP

 

 PROCEDURE :

 

1. Dry roast all the spices except dry ginger till the ingredients turn crisp and nice aroma emanates.At last add the crushed dry ginger and roast till changes its colour and switch off.

 

2.Allow the ingredients to cool and blend to fine powder and keep it aside.

 

3.Extract tamarind syrup by soaking tamarind in warm water.

 

4.Heat oil in a pan and add de-skinned shallot,chopped garlic cloves,salt and fry well.Add chopped tomatoes and fry till it gets mushy.

 

5.Pour tamarind syrup over it.Add salt,turmeric powder and simmer till the raw smell of tamarinfd syrup evades.

 

6.Now add the roasted and pound spice powder and boil till the mixture blends well.

 

7.Switch off and add the seasoning to the kuzhambu and mix well. 

TOMATO KUZHAMBU

 

 

 

This is yet another tasty,spicy and tangy preparation involving ripe and succulent tomatoes.I prepared this kuzhambu for lunch.It is heavenly--this is the feedback I received.I'm really thrilled that it turned out perfect.You can even pair this with idli,soft dosa and pongal

 

 

 

 

 

 

.

 INGREDIENTS TO SAUTE AND GRIND TO PASTE :

 

CORIANDER SEEDS- 4 TSP

CUMIN SEEDS- 3/4 TSP

PEPPERCORNS-1/2 TSP

RED CHILLIES-3 NOS

GARLIC CLOVES-5 NOS

SHALLOTS- 6 NOS

GRATED COCONUT- 2 TBSP

TOMATOES- 3 RIPE

 

OTHER INGREDIENTS:

 

SHALLOTS- 10 NOS

ONIONS- 1 NO

GARLIC CLOVES-6 NOS 

SAMBAR POWDER- 3 TSP

SALT TO TASTE

TURMERIC POWDER-1/4 TSP

TAMARIND- GOOSEBERRY SIZE

OIL- 4 TSP

FOR SEASONING:

 

COCONUT OIL--3 TSP 

MUSTARD-1 TSP

ASAFOETIDA- 1/2 TSP 

CURRY LEAVES--2 SPRIGS.

PROCEDURE :

 

1. Soak tamarind in warm water and extract syrup.

 

2.Saute and grind all the ingredients cited above to a fine paste using little water.

 

3.In a pan add oil and saute shallots,onions,salt,garlic cloves.

 

4.Pour tamarind syrup,turmeric powder and boil till the raw smell evades completely.

 

5.Now transfer the paste,sambar powder and simmer in mild heat till you spot the bubbles and switch off.

 

6.Prepare the seasoning and add it to the kuzhambu.