Sambar is one of the staple in most tamilian households, its like there is no other dish that can be so satisfying and hearty than this humble lentil soup. Here is a simple Madras style sambar that amma makes often with meen varuval on the side…. an awesome combo! Back home, sambar powder is not typically used for everyday sambar…
Gravy for rice
Vendakkai Mor Kuzhambu is very common in most south indian households, a traditional dish which is prepared during festive occasions. It is quick curry made with buttermilk and can be an quick option for busy work days. Whenever we have leftover sour yogurt at home, with no second thought…make any kind of mor kuzhambu. Normally either pumpkin, sepankizhangu or ladys…
Simple and Easy to make curd gravy (More Kuzhambu)
Thakkali thokku is a very common gravy made out of tomatoes and onion with south Indian seasoning. I have been relishing it since my childhood..and everyone in my family knows its my favorite.My Mil also makes it just the way my mom makes it for me…found that its my husband's favorite too..so i make this once in a week.This is good to be had with rice and chapathi. Boiled egg is the perfect side dish..vegetarians can have fried potato or potato chips.
A thick gravied curry made with sprouted methi as the base
Fish cooked in tamarind coconut gravy. Normally in South India, any fish kuzhambu is simmered in tamarind sauce, with Kerala being an exception. They add little bit of sweetness to their preparation, by cooking them with coconut milk. Back in India a good friend of mine use to make this gravy and happened to learn this dish from her. Original recipe includes lemon juice, for which I substituted with tomatoes. Just to suit my taste I've included seasonings like cumin and fennel seeds, which are purely optional.
Pakoda kurma is a lentil based sauce which is decadently creamy. Small deep fried lentil dumplings cooked in rich coconut milk gravy. This recipe might sound very unfamiliar to many, as its confined only to certain communities in Tamil Nadu. Quite hard to find online, as it sparingly shows up on searches. There are a couple of ways of making it, here's how we make it in our family. Quite a lengthly process, that's why I guess they make it only during special occassions. Ghee is a must as far as the original recipe goes, but its Ok to substitute with oil. (Padoka Kuzhambu / Pakora Korma / Pakora Kurma )
A spicy gravy very popular in TamilNadu , where eggs are cooked in a tangy tamrind sauce.