Rice Recipes

Eru puli kuzhambhu is a gravy with a delicious sour tinge and an unique spicy flavour. It has both tamarind & curd in it. Hence its name states Eru puli kuzhambu. This will go well with steamed white rice with roasted potatoes.

Ingredients:

Any Vegetables - 1 cup (I used drumstick, carrot, beans, potato, brinjal )
Tamarind - Small lemon size (or) 1 spn tamarind paste dissovled in ½ cup water.
Turmeric powder - ¼ spn
Butter milk - 3 spn.
Salt - To taste

For Grinding:

Oil - 1 spn
Thuvar dal - 1 ½ spn
Raw rice - ¼ spn
Fenugreek - ½ spn
Red chille - 4-5
Cocunut - 2 tbs

For Seasoning:

Oil - 1 tbs
Mustard - ½ spn
Fenugreek - ¼ spn
Curry leaves - Required

Method:

Cook Vegetables in ¾ cup of water with turmeric & salt.

Add Tamarind water to cooked vegetable & allow it to boil.

Heat 1 spn of oil in kadai, add grinding ingredients except cocunut, fry till gloden brown.

Allow it to cool and grind fried ingredients with cocunut into fine paste.

Add this paste to boiling vegetables & allow it to cook for another 4-5 mts.

When raw smell disappear, add butter milk to to this gravy.

keep it for 10 sec & turn off stove.

Temper the mustard, fenugreek seed, curry leaves in heated oil & pour it in this gravy.

Authentic South Indian Gravy, never escapes from any South Indian marriage menu & taste heavenly with steamed white rice with pappad and paruppu thovaiyal and go well with curd rice & Idly too.

Ingredients:

For Tempering:

Gingelly oil - 4 tsp
Vathal (Sun dried vegetable like Sundakkai, Manathakkali, brinjal, bitter gourd...) - 2 tsp
Mustard seeds - ¼ tsp
Fenugreek/ venthayam - ¼ tsp
Ural dal - ½ tsp
Chana Dal - ½
Jeera - ¼ tsp
red chilli - 2nos
Curry leaves - few

For Gravy:

Small Onion - 15
Tomato - 1 (medium)
Garlic - 2 nos
Sambar podi (kulambu milagai thool) - 2 tsp
Turmeric powder - pinch
Tamarind Paste - 1 ½ tsp or ½ cup Tamarind water from lemon sized Tamarind ball
Salt to taste
Cilantro for garnishing

Method:

Chop Small Onino & Tomato to fine pieces.

Heat Gingelly oil in a pan, add Sundakkai Vathal & deep fry it and keep aside.

In the same oil add urad dal, chana dal to fry and add mustard seed, let it splutter then add
remaining seasoning ingredient,

Add Onion & crushed Garlic, saute to golden color.

Add Tomato, let it fry untill it get soften.

Now add Turmeric power, Sambar powder & salt. fry it for 1mins.

Add Tamarind water to this mixer, allow it to boil by adding required amount of water to correct consistency.

Keep it in lower flame for 5-7 mins.

When Gravy turns thick add Sundakkai vathal & cilantro and allow it sit for another 1 min.

Any vathal can be used to these kulambu for a Unique flavour.