Sides/Gravy/kuzhambu

CHANNA MASALA / CHANNA / CHOLE

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ChannaChanna or Channa Masala is a very popular north Indian dish made from chick peas. You can find Channa Masala in almost all Indian restaurants, north Indian or south Indian. Channa is a very good source of protein and when cooked as a gravy it tastes yummy. In fact, it is one of my HB’s favorite dishes. We never fail to make Channa Masala at least once every two weeks.
008The main step in preparing Channa Masala is the amount of time that you soak the chick peas in water before cooking. The more it is soaked, the faster it gets cooked. As I said above, it is a good source of protein and I heard from my HB that back in India, he and his friends used leave Channa soaked in water overnight and have a handful before hitting the gym, sort of like an energy booster. There is also a black chickpea called as Kondaikadalai in my native tongue that can be cooked similar to Channa Masala. I have given the recipe for that here . There are days when we cook Channa without any masala, i.e., not in a gravy form and have it for dinner. This type is called a Sundal in Tamil. It is a popular Prashadam dish in temples back home.
ChannaChanna Masala is a very good side dish for Chappati, Bhature (Channa Bhature is another popular north Indian dish), Poori and rice as well. And here is the recipe for Channa Masala. Try it in your home and as always comment on your experience and thoughts 🙂

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CHANNA / CHOLE
Recipe type: Lunch|Dinner
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • Cooking or vegetable oil – 1 tbs
  • Cinnamon stick – 1 (2 inch)
  • Cardamom – 3
  • Cloves – 2
  • Bay leaf – 1
  • Cumin seeds – 1 tbs
  • Onion – 1
  • Turmeric powder – 1 tsp
  • Ginger & Garlic paste – 1 tbs
  • Green chillies, finely chopped – 1 no
  • Channa masala – 1 ½ tbs
  • Channa or chickpeas – 1 cup
  • Lemon juice – 1 tbs
  • Salt as required
  • Coriander leaves – for garnishing
to make puree
  • Tomato - 1 no
  • green chilli - 1 no
Instructions
  1. Soak the channa/chickpeas overnight or for 8 hours.
  2. Pressure cook the channa with little water and a tsp of salt for 3 whistles - It should be cooked in such a way that you could smash the channa by your thumb and index fingers.
  3. Make a puree of tomato and green chilli in a blender and set aside.
  4. Heat a wide pan with a tbs of oil, add the whole spices mentioned above followed by cumin seeds.
  5. When cumin seeds start to splutter, add chopped onion and fry till they are softened and become translucent.
  6. Add turmeric powder and ginger-garlic paste. Sauté until the raw aroma of ginger-garlic disappears.
  7. Add the tomato puree and chopped green chilli. Saute for 2-3 minutes, stirring in between.
  8. Add channa masala powder and little salt . Mix well and saute until oil seperates.
  9. Add the cooked masala into boiled channa, mix well and pressure cook for another 2 whistles.
  10. Sprinkle few drops of lemon juice on top and garnish with coriander leaves.
  11. Serve hot channa masala with pooris, chapattis or steamed rice accompanied with lemon & onion slices.

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PULIKUZHAMBU

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022Pulikuzhambu is a south Indian gravy made from tamarind. Again, there are many variations to it based on geographical locations. It is specific to Tamilnadu. Pulikuzhambu is very easy to make and involves very limited ingredients. It is one of the main dishes served in a marriage feast along with Sambar. There are many variations of Pulikuzhambu but I would say almost every one of them is easy to make.
018Pulikuzhambu is one of my favorite vegetarian dishes. I love the tanginess (because of tamarind) in it. And I love the one prepared by my mom. There is this tradition in most of the homes in Tamilnadu where quite often families have dinner under moon light, sharing food with their dear ones. It is called as Nilachoru (Nila- Moon, Choru – rice) in Tamil. Pulikuzhambu is often the dish that we used to have in our nilachoru back home. So whenever I prepare Pulikuzhambu here, I feel nostalgic and start missing my home.
The drumstick Pulikuzhambu recipe that I have given here is my Mom’s so it guaranteed to come out well when you prepare it :). I love having Pulikuzhambu with rice and poriyal (for which I given the recipe here (link)) and also with curd (yoghurt). So do try this wonderful and simple recipe at your home and let me know your comments.

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DRUMSTICK PULI KUZHAMBU |MURUNGAIKAI PULI KUZHAMBU
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Pulikuzhambu is a south Indian gravy made from tamarind. Again, there are many variations to it based on geographical locations. It is specific to Tamilnadu. Pulikuzhambu is very easy to make and involves very limited ingredients.
Ingredients
  • Gingelly oil – 1 tbs
  • Mustard seeds & urad dal - 1 tsp each
  • Fennel seeds- ½ tsp
  • Curry leaves- a sprig
  • Shallots – 7 nos (cut lenghtwise)
  • Garlic cloves – 5 (cut lenghtwise)
  • Drumstick – 1 (cut into equal pieces)
  • Sambar powder – 1 to 2 tbs
  • Grated coconut – 1 tbs
  • Tamarind – big gooseberry size
  • Salt as required
Instructions
  1. Soak tamarind in a cup of water and extract the juice.
  2. Blend together a shallot, grated coconut and a tbs of sambar powder with little water to make a paste.
  3. Heat a pan with gingelly oil followed by mustard, urad dal, fennel seeds and curry leaves. When they start to sizzle, add in chopped garlic and sauté for few seconds until the aroma spreads. Add shallots and sauté for a while.
  4. When the shallots turn translucent, add sambar powder followed by drumstick. Give a quick stir and add the ground paste and the tamarind extract. Stir and bring it to boil. Close the lid and cook until the drumstick is done (drumsticks easily disintegrates when you poke it with your cooking spatula).
  5. Serve hot with any poriyal or kootu. Enjoy!

 

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MULLANGI SAMBAR | RADISH SAMBAR

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sambar

Sambar is one of the identities of my home state in India, Tamil Nadu, along with Kaanchipuram silks, Temples and Bharatanatyam ( Do tell me if I had missed anything in the comments section below 🙂 ). Sambar is a very common south Indian dish which can be had in your breakfast, lunch or even dinner. It is a staple dish in almost all marriage feasts where there is a vegetarian menu.

sambar

Sambar is a go to dish for most south Indian moms since it goes well with idli, dosa, ven pongal and white rice and also could be made in a jiffy.

sambar

There are so many varieties of sambar like araithuvitta sambar, sambar using tamarind juice, avasara sambar and I will try to give you the recipes of these in the near future. (updated here)
Here I have given the recipe for puli ootriya sambar which i have learned from my best friend.

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MULLANGI SAMBAR | RADDISH SAMBAR
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Sambar is one of the identities of my home state in India, Tamil Nadu, along with Kaanchipuram silks, Temples and Bharatanatyam ( Do tell me if I had missed anything in the comments section below 🙂 ). Sambar is a very common south Indian dish which can be had in your breakfast, lunch or even dinner. It is a staple dish in almost all marriage feasts where there is a vegetarian menu.
Ingredients
  • Toor dal - ¼th cup
  • Green chillies – 3
  • Shallots - 1 (Cut horizontally into thin round slices - like how you cut for onion bajjis).
  • Tomato - 1
  • Sambar powder - 1 tbs
  • Sakthi sambar powder - 2 tbs
  • Coriander leaves - for garnishing
  • Oil - 1 tbs
  • Onion vadahams ( Thaalippu vadaham)- for seasoning
  • Salt - as per taste
  • Hing - a pinch
  • Turmeric powder - ¼ tsp
  • Raddish – 1
  • Tamarind – big gooseberry size
Seasoning: (alternative for sambar vadaham)
  • Mustard seeds – 1 tsp
  • Urad dal – 1 tsp
  • Cumin seeds – 1 tsp
  • Onion – 1 tbs
  • Curry leaves – few
Instructions
  1. Soak tamarind in a glass of water for 15 minutes and extract the juice.
  2. Pressure cook the dal with pinch of turmeric powder, hing and few drops of sesame oil for 5 whistles.
  3. Heat a tbs of oil in a kadai, add onions and sauté until they turn translucent.
  4. When onions turns golden brown or transparent add tomato and sauté until tomato gets cooked well.
  5. Now add in the vegetables, sambar powders, salt, two cups of water, mix well and bring it to boil.
  6. Mash the cooked dal and add to the sambar bring it to boil and wait until the sambar gets slightly thicker.
  7. Now add the extracted tamarind juice to the sambar, bring it to boil and switch off the flame.
  8. Garnish with coriander leaves.
  9. Season onion vadaham in a tsp of oil and add to sambar. Serve it hot with white rice (don’t forget to drizzle a tsp of ghee on top before serving).

 

sambar

KONDAIKADALAI KURMA

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Kondaikadalai kurmaChanna dal is one of the most protein rich gram varieties out there. And black channa is the best among them. It is called as kondaikadalai (kondai – bun, similar to bun hairstyle,  kadalai- dal/gram) in my native tongue, Tamil. Usually this black channa gravy (kondaikadalai kurma) is had with white rice and rasam but is also good side dish for chappati and dosa. People who are in a diet or planning to go on a diet can include this item in their menu.
Kondaikadalai kurmaOne main step in preparing this dish is to leave the kondaikadalai soaked in water overnight. So a certain degree of pre -planning is required. Once this is done, you can prepare this black channa gravy in no time. Also, I prefer this version over the white channa (white garbanzo beans) version any day. 🙂

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BLACK CHANNA GRAVY |KONDAKADALAI KURMA
Recipe type: Lunch/Dinner
Cook time: 
Total time: 
Serves: 3
 
Channa dal is one of the most protein rich gram varieties out there. And black channa is the best among them. It is called as kondaikadalai (kondai – bun, similar to bun hairstyle, kadalai- dal/gram) in my native tongue, Tamil. Usually this black channa gravy (kondaikadalai kurma) is had with white rice and rasam but is also good side dish for chappati and dosa. People who are in a diet or planning to go on a diet can include this item in their menu.
Ingredients
  • Onion -1
  • Tomato – 1
  • Black channa – 1 cup
  • Oil – 1 tbs
  • Salt as required
To grind :
  • Grated coconut – 1 tbs
  • Garlic clove – 1
  • Fennel seeds – 1 /2 tbs
  • Sambar powder – 2 tbs
Instructions
  1. Soak black channa or kondakadalai in water for 8 hours or overnight and pressure cook for 5 whistles.
  2. Grind the ingredients given above to fine paste and keep it ready.
  3. Heat oil in a pan, add onion and sauté until the color changes. Add tomato and saute until soft. Add cooked channa followed by the ground mixture and bring it to boil. Switch off the flame when the gravy thickens.
  4. Serve it hot with chapathi or white rice with rasam. Enjoy!

Kondakadalai kurma

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PARUPPU|MOONG DAL |PAASIPARUPPU

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moong dalParuppu (cooked Moong dal) is a quintessential Indian dish which has numerous variations based on geographical locations (varies between different states/culture). It is a very simple dish to make. I would say, Paruppu is one of the first dishes that you learn to make when you start learning to cook. So in a way cooking Paruppu is like rite of passage to become a cook 🙂
099Paruppu is a very healthy dish in general since the main ingredient, Dal, is known for its rich protein content. It is also very easy to make, I would say, it literally takes 10 minutes to cook. So I call it as the on-the-go food. Paruppu is also a common food item that is fed to babies when they learn to start having solid food since it is easily digestible and easy to chew. Also, Paruppu forms the base ingredient for another popular south Indian dish called as the Sambar. At our home, we make Paruppu or a dish which has Paruppu as the main ingredient, at least once a week.
103The Paruppu recipe that I have given below is Tamil-style or to be more specific, our family style :). Paruppu is mainly had with rice but it also goes well with Chappati. So try it out and let me know.

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PARUPPU|MOONG DAL |PAASIPARUPPU
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Paruppu (cooked Moong dal) is a quintessential Indian dish which has numerous variations based on geographical locations (varies between different states/culture). It is a very simple dish to make. I would say, Paruppu is one of the first dishes that you learn to make when you start learning to cook. So in a way cooking Paruppu is like rite of passage to become a cook 🙂
Ingredients
  • Moong dal / pasiparuppu – ½ cup
  • Cumin seeds – 1 tsp
  • Shallot – 1 (roughly chopped)
  • Green chilli – 1 (chopped)
  • Garlic clove – 1
  • Turmeric powder – 1 tsp
  • Salt as required
  • Oil – 1 tsp
  • Mustard seeds & urad dal – 1 tsp each
  • Curry leaves – 5 to 6 nos
Instructions
  1. Wash the moong dal thoroughly in water. Add in the washed moong dal to the pressure cooker along with cumin seeds, shallots, garlic, chilli, turmeric powder,salt and a cup of water. Pressure cook for 4 to 5 whistles. Allow the pressure to fall .
  2. Heat a small skillet with a tsp of oil and season with mustard, urad dal and curry leaves.
  3. Add the seasoning to the dal.
  4. Serve hot with ghee rice. Enjoy!

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Tirunelveli Pulikuzhambu

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028Tirunelveli always reminds me of so many special memories. I learnt this super dish from my mom’s bestie (and her daughter is my bestie!). We go to Tirunelveli just to visit them and of course to enjoy her food. She always makes this dish whenever we visit them as it is my favorite. (I must say that this is one among many she prepares for the lunch). My mom’s friend is an avid cook. It was very kind of her to share this recipe. I also love her Sothi for which I will post the recipe very soon. Thanks to aunty and my friend, who took the time to ask her mom and e-mail me the recipe.
Tirunelveli pulikuzhambuPulikuzhambu is a tamarind based gravy popular in my home state of Tamilnadu, India. And Tirunelveli pulikuzhambu is one of the best. The key to this recipe is the roasting of spices to the right temper which is then ground to a paste and that forms the base for this gravy. Tirunelveli pulikuzhambu goes very well with rice, idli and dosa.
tirunelveli pulikuzhambuLooks yummy rite? Pulikuzhambu is my most favorite vegetarian gravy and this Tirunelveli variety is at the top of the pecking order. That is mainly because of the taste and the traditional method in which it is prepared. Hope you enjoy it as much as I do!

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Tirunelveli Pulikuzhambu
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Easy puli kuzhambu made in tirunelveli style for the spicy food lovers and mom to be's.
Ingredients
  • Garlic cloves – 15 nos
  • Shallots – 4 (if small – 6, cut into slits)
  • Mustard seeds – 1 tsp
  • Urad dal – 1 tsp
  • Tamarind – big gooseberry size
  • Gingelly oil – 2 tbs
  • Salt as required
To roast
  • Cumin seeds – 1 tbs
  • Whole black pepper – 12 nos
  • Red chillies – 3
  • Coriander seeds – 1 tbs
  • Split bengal gram/ kadalai paruppu - 1 tbs
  • Raw rice – 1 tsp
  • Fenugreek seeds – ½ tbs (7 to 8 nos)
Instructions
  1. Soak tamarind in a cup of water for 15 minutes and extract the juice.
  2. Heat a tsp of gingelly oil, add and roast the ingredients given above for a couple of minutes until the aroma spreads (simmer it to avoid burning). Allow it to cool and grind along with a shallot and keep it ready.
  3. Heat gingelly oil in a sauce pan and add mustard seeds and urad dal. When it starts to pop, add shallots and garlic cloves. Sauté until onion turn translucent.
  4. Now add in the ground masala and immediately the tamarind juice with enough salt. Mix well and allow it to boil. Switch off the flame when oil separates.
Notes
Add whole garlic cloves to this gravy *WITHOUT* chopping. This gives an added taste. Chopped garlic not so much.

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