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.

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• Garnish with chopped coriander leaves.

  Serve With:

• Steamed rice and rasam or sambar

• Chapati or dosa as a side dish

 

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