Anjarai Petti Kuzhambu

I havent heard of this name before my marriage. This kuzhambu is all time favourite for my mother-in-law, I should say, and its been now for me too. I was wondering why this name came to this recipe???? Then she told me, all ingredients used in this kuzhambu, which are there in that Anjarai petti(Spices Box)... This Kuzhambu can be prepared within 10 minutes, if all the ground powders kept ready. U can make powders and keep it in fresh airtight containers. Speciality of this kuzhambu is, no need of tempering or tadka, u can simply make without it and no need of any vegetables also. If u want, u can add small onions, as per ur wish. This Kuzhambu tastes yummy on the second day...( keep it inside fridge, as we have used all dhals in it).

This recipe, I learnt it from my Mother-in-laws's mother... I simply love it... Here is the recipe:

Ingredients:

Pepper - 1tsp
Jeera - 1tsp
Fenugreek - 1/2 tsp
Mustard seeds - 1tsp
Channa dhal - 1 tsp
Toor Dhal - 1tsp
Urad dhal - 1tsp
Coriander Seeds - 1tsp
Red Chillies - 5-8
Asafoetida - a pinch
Tamarind - 1 lemon sized
Turmeric Powder - 1/2 tsp
Curry leaves - 1 strip
Oil - 1 Tbsp
Salt to taste

Method:
1. Dry roast the mustard seeds and the fenugreek, and crush it in a crusher or in a mixer.
2. Dry roast other ingredients, like toor dhal, urad dhal, coriander seeds, red chillies, channa dhal, pepper, jeera or cumin seeds, asafoetida(solid one- a small piece) or u can use powdered asafoetida also separately in another pan, one by one and grind it in a mixer and keep it separately.
3. Now, squeeze out the tamarind and make tamarind water and keep it separately.
4. In a kadai or a pan, heat oil, if u add gingely oil, taste will be great. Add mustard seeds, curry leaves, tamarind water, salt, turmeric powder. Let it boil for 3-5 minutes.
5. Then add the ground powders, mix it well. Let it cook till the kuzhambu gets somewhat thick.
6. Serve hot with rice.

Milagu Kozhambu

Ingredients:

Whole Black Pepper - 2 tbsp
Urad dhal - 1 1/2 tbsp
Dried Red Chilli - 3-4
Curry leaves - 3-4 strips
Asafoetida - 1tsp
Tamarind - 2 lemon sized
Ghee - 1 tsp
Salt to taste
Turmeric Powder - 1 tsp
Gingely / Sesame Oil - 2 tbsp

Method:

1. Fry Black pepper, urad dhal, red chilli, curry leaves, asafoetida one by one in 1tsp of ghee.
2. Squeeze the tamarind and make tamarind water out of it.
3. In a pan, heat oil, cracle mustard seeds, curry leaves, add tamarind water, turmeric powder, sal to taste. Let it boil for sometime.
4. Add the ground masala powder to that.
5.  Let it boil for few mins till the bubbles comes. Add a little amount of jaggery to enrich the taste.
6. Finally add 1 or 2 tbsp of oil to it, so that you can have that kozhambu for more than a week.

Paruppu Urundai More Kuzhambu (Dal kofta Kadi)

Ingreients:
Mustard Seeds - 1 tsp
Urad Dal - 1 tsp
Asafoetida - a pinch
Salt to taste
Curry Leaves - 1 Strip
Sour Curd - 1 Cup
Grated Coconut - 2-3 tbsp
Jeera or Cumin Seeds - 2 tsp
Green Chilles - 1
Turmeric Powder - 1/2 tsp
Coconut Oil - 1 tbsp

For making Paruppu Urundai:
Toor Dal - 1/2 cup
Chana Dal - 1/2 cup
Dried Red chillies - 4-5


Method:

1. For making paruppu urundai, we have to cook the dal, as we did in the Paruppu Usili. Wash the dal and grind it coarsely with dried red chillies. Cook it and keep it aside.
2. Make balls after it becomes cool.( Size as per ur wish).
3. Soak Jeera, green chilliwith little water in a cup and grated coconut in another cup for about 10-15 minutes.
4. Make a fine paste of green chilli, jeera and grated coconut.
5. Beat the curd, add salt, asafoetida, turmeric powder and keep aside.
6. In a pan,add coconut oil, crackle mustard seeds, urad dal, dried red chilli, curry leaves, add the dal balls. Saute for a minute.
7. Pour the beaten curd, add the coconut paste, mix gently. See to that the balls dont break.
8. Simmer the flame, let it boil for a minute.
9. More Kuzhambu or Kadi is ready to serve.

Can use fried Lady's finger, capsicum etc.