ARACHUVITTA KATHIRIKAI KUZHAMBU Ingredients: Tamarind 1 small lemon sized (soaked in 5 cups of water with 1 tea spoon of salt)

) Brinjals 1 cups cubed to 1 inch size Tomato 1/2 cup chopped Small onions peeled 200 gms Garlic 10 cloves Gingelly oil 1/4 ltr (dont oanic. Its worth the amount) To be ground to a fine powder: 1 handful Coriander seeds 1 handful Toor dal 6 dry red chillies 1 teaspoon black pepper a pinch of asfoeitda 1 teaspoon Fenugreek 1 teaspoon cumin seeds Roast all the above ingredients in 1 T gingelly oil and grind it to a fine powder. How to make it? Squeeze the tamarind in the soaked water well and drain it in a colander. Preserve the liquid. Take a wide skillet and add the remaining oil. Let it heat up and add the onions. Saute till they turn pink and now add the tomatoes. Let it cook till it turns mushy. Now add the cubed brinjals and saute till their skins wilt. Now add the spice powder, the tamarind liquid and check for salt and add if required. Let the whole mix boil until oil separates from the kuzhambu.

IFFERENT TYPES OF MORU KUZHAMBU

Ingredients (for the first variety) 100 gms White Pumpkin or Yam or Kerala yellow cucumber or One green plantain 100 gms Churned sour curd or Sour buttermilk 1/2 coconut scraped Curry leaves 5 green chillies For the seasoning 1 tsp mustard

2 red chillies 1tsp fenugreek seeds 1 tbs coconut oil

Preparation

Wash any one of the above vegetables and cut into big pieces. Cook it soft with salt and little tumeric powder. Grind the coconut with the green chillies to fine paste. Add the coconut paste to the cooked vegetables, and boil it till the raw smell of the coconut disappears.

Cut the stove and add the churned curd and mix well. Season it with mustard and fenugreek seeds and red chillies and curry leaves. Now this is very simple to prepare and can be had with rice and even dosas and sevai and uppama.

Ingredients (for the second variety)

Along with the green chillies fry some 1/2 tsp fenugreek seeds and 2 red chillies and grind it together with coconut and add it to the vegetables. Rest of the preparation is the same.

Mango moru Kozhambu

Ingredients 100 gms white pumpkin or kerala cucumber 1 drumstick 1 medium sized raw mango 1 cup churned curd 1/2 coconutscraped

5 green chillies 2 red chillies 1 tsp of fenugreek seeds For seasoning 1 tsp of mustard 1/2 tsp fenugreek seeds curry leaves 1 red chilly broken 1 tbs of coconut oil

Preparation

Cut the white pumpkin into bug pieces and the drumstick into finger size pieces and the mango also into big pieces. Cook all the vegetables with just enough water along with salt, turmeric powder and little jaggery. Fry the fenugreek seeds and the red chillies and grind it with the green chillies and coconut to fine paste. Add it to the cooked vegetables. Boil it till the raw smell of the paste disappears. Now add the churned curd and stir the mix for a few minutes and cut off the stove, or the kozhambu will become thin and curdled. Season it with mustard fenugreek red chillies and curry leaves. Now the mango moru kozhambu is ready and can be had with rice. It can be taken with fried pappadams and karuvadams.