Greengram dal (Payamtamparuppu) sambhar

Ingredients (Translation)

1 cup green gram dal
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp turmeric powder
A bit of asafoetida
Salt to taste
2 tsp sambar powder
1 tomato

Few curry leaves

Finely chopped coriander leaves to garnish

Soak the dal for half an hour and cook in a microwave safe bowl with adequate water for 15 minutes, stirring twice in between. Add more water if required. To prevent it from spilling over, add a bit of turmeric powder and few drops of oil.

In a different microwave safe bowl, add the rest of the oil,mustard seeds and curry leaves and micro high for 30 seconds.Add chopped tomatoes, cooked dal, turmeric powder, asafoetida, salt and sambar powder and micro high for 3 minutes. Stir and add more water if required and micro high again for 3 more minutes.

Garnish with finely chopped coriander leaves. Serve hot with rice, idli or dosa.

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Paruppu Kuzhambu

Ingredients (Translation)

1 small cup Red gram dal
¼ tsp Turmeric powder
½ lemon size Tamarind
Sambar powder- 1 tsp
¼ tsp Mustard seeds
¼ tsp Fenugreek
Salt to taste
Asafoetida- a pinch
Curry leaves and coriander leaves

Soak tamarind in water and extract the juice.

Cook the red gram dal with sufficient water, turmeric and few drops of oil for 15-20 minutes. Check in between and add water if required.

Add sambar powder, dal, salt, curry leaves and asafoetida to the tamarind juice and micro high for 6-8 minutes.

Season with mustard seeds and fenugreek seeds.

If required add dilute paste of rice flour to make the kuzhambu thick.

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Venthiya kuzambu

Ingredients (Translation)

¾ lemon size Tamarind

Sambar powder - 2 tbsp
¼ tsp Mustard seeds
¼ tsp Fenugreek seeds
½ tsp Black gram dal
½ tsp Bengal gram dal
Salt to taste
1 tsp Rice flour
Asafoetida- a pinch
Curry leaves
Oil

Soak tamarind in water and extract juice.

In a microwave safe bowl, add oil, dals, fenugreek seeds, mustard and micro high closed for 2 minutes.

Add the tamarind juice, sambar powder, salt, curry leaves and asafoetida and micro high for 5 minutes.

Make a dilute paste of rice flour and add it to the kuzambhu. Micro high for 4 minutes.
Venthiya kuzambhu is ready.

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Milagu kuzhambu

Ingredients (Translation)

Tamarind- a small lemon size
Salt to taste
Curry leaves
Mustard -1 tsp
Rice flour- 1 tsp

Masala---

1 ½ tsp Pepper
2 Red chillies
1 ½ tsp Red gram dal
1 ½ tsp Blackgram dal
Asafetida-a pinch

Roast all the masala ingredients and grind them to a fine powder. This powder can be stored for almost a month.

Soak tamarind and extract juice. Add salt, masala and microwave on high for 5 minutes.

Make a diluted paste of rice flour with water and add it to the kuzhambu and micro on high for 4 more minutes.

Season with mustard seeds.

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Sambar Powder

Ingredients (Translation)

1 cup Pepper
1 cup Red gram dal
1 cup Bengalgram dal
3 cups Coriander seeds
3 cups Red chillies
¼ cup Fenugreek seeds

Roast these ingredients without oil and grind to a fine powder.

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