Venkakai Kozhambu ( Okra Currry)

Ingredients:

Okra- 1cup
Small Onion - 8
Tomato - 2
Tamarind - small ball - soaked in 1 cup water
Chilli and Coriander powder - 1tbsp each
Tumeric powder - a pinch
Garlic - 2
Oil
Salt

Fry the okra in little oil till the stickiness of okra goes away.

1.In a pan add little oil and then add then add the chopped garlic or the full one.
2.Then add onion and saute till golden brown.
3.Add tomato next and cook until its mushy.
4.Add the Okra and leave it closed for about 5mins.
5.Add tamarind paste with water and salt and let it boil for 2mins.
6.Then add the turmeric,chilli and coriander powder and mix well.
7.If its very thick add more water and keep it in medium flame closed with a lid.Add the fried okra.
8.Cook it until the raw smell goes and serve with hot plain rice.

Drumstick Puli Kozhambhu

Puli Kozhambhu is my all time favourite. Since my husband dint want to eat this i was not making it at all. Suddenly he asked me to make this and I made this for lunch.Wow it felt so nice to eat this kozhambhu after a year I suppose.

Ingredients:

Drumstick - 2
Small Onion - 8
Tomato - 2
Tamarind - small ball - soaked in 1 cup water
Chilli and Coriander powder - 1tbsp each
Tumeric powder - a pinch
Garlic - 2
Oil
Salt

1.In a pan add little oil and then add then add the chopped garlic or the full one.
2.Then add onion and saute till golden brown.
3.Add tomato next and cook until its mushy.
4.Add the drumstick and leave it closed for about 5mins.
5.Add tamarind paste with water and salt and let it boil for 2mins.
6.Then add the turmeric,chilli and coriander powder and mix well.
7.If its very thick add more water and keep it in medium flame closed with a lid.
8.Cook it until the drumstick is soft and serve with hot plain rice.

Yummy !!!

Dal Urundai Kuzhambhu

Ingredients:

For Kuzhambhu:

Onion - 1

Tomato - 1

Coconut - 1 cup

Garlic - 2

Chilli and Corinader Powder - 1 tbsp each

1. Grind all the ingredients and keep side.

2. Soak tamarind in a cup.

3. Filter the tamarind and take only the water.

4. Mix the grinded mixture to the tamarind water.

5. In  a pan boil the mixture. 

Kuzhambu is ready now.

For the dal urandai:

Channa dal - 1 cup soaked

Red chilli - 1

Fennel Seeds - 1tbsp

1. Soak the dal for 2 hrs.

2. Grind the daL with fennel seeds and red chilli.

3. In a cooker make the grinded mixture into small balls and steam it for 15mins.

4. Add the urundai to the kozhambu and it is ready to be served with hot rice.