Paruppu Urundai Kuzhambu /Steamed lentil balls cooked in tamarind gravy – a classic & authentic kuzhambu variety in the South Indian cuisine. The highlight of this gravy variety is the addition of proteinaceous steamed lentil balls. The lentils are soaked, grounded, shaped into small size balls and are simmered in a spiced tamarind gravy. The lentil balls when simmered absorbs all the tangy and spicy flavours from the gravy. Relish this classic South Indian kuzhambu with steamed rice and a dash of ghee.
Karivepillai Kuzhambu / Curry leaves cooked in tamarind gravy – a delicious and healthy South Indian tamarind based kuzhambu/gravy with the goodness of curry leaves. Curry leaves are one of the quintessential ingredient in South Indian cuisine. In Indian cuisine, a handful of fresh curry leaves are in general used while tempering the dish so as to impart a fresh aromatic flavour to the dish. But this curry leaves kuzhambu includes a bunch of fresh curry leaves that are roasted and grounded along with few spices and simmered in a tamarind based gravy. This aromatic and nutritious karivepillai kuzhambu can be served with steamed rice with a dash of ghee.
Swiss Chard & Lentil Gravy / Swiss Chard Keerai Masiyal – A healthy and delicious South Indian side dish that pairs well with steamed rice. Swiss chard is an excellent source of vitamins, minerals and fibre. When cooked along with lentils, it becomes a wholesome meal. This keerai masiyal is made by sautéing the finely chopped swiss chard leaves with tomato and spices and is cooked along with lentils in a tamarind based gravy.
Ennai Kathirikkai kuzhambu / Stuffed Eggplant Gravy is a South Indian gravy variety and is very popular in chettinad cuisine. It is made by stuffing the eggplants with some freshly ground spice powders, which are then tossed and cooked in sesame oil, tamarind extract and freshly ground spice powders. This is a tangy, spicy and sour gravy and is best served with steamed rice.
Poricha kuzhambu is a traditional Tirunelveli style stew made with mixed vegetables, lentils, coconut and spice paste. Most of the South Indian traditional kuzhambu/gravy varieties have tamarind as the base. This classic poricha kuzhambu is a unique and flavoursome stew that stands out from other kuzhambu varieties since it does not have tamarind. This is a wholesome nutritious dish when served with steamed hot rice, since it has vegetables, lentils and a blend of all good spices.
Preparation time: 20 minutes Serving: 3 to 4 Ingredients: Thick Yoghurt 2 cups White pumpkin (poosanikai) or chow chow or Okra few Turmeric powder 1