ONION SAMBHAR/KUZHAMBU RECIPES

Onion Sambhar is a classic and flavourful gravy made with shallots or onions as you might call them and freshly ground spices.It would always e on the to do list when guests pop over in the south indian luch menu.Though all samhar varieties require a tamarind base and the main ingredient being sambhar powder,each recipe has a peculicar taste and aroma of its own.This samhar is usually thick from the ones we make to serve as a side dish for idlis and dosas.Oions used here is a variety called sambhar oion or madras onion,It has other names too such as shallots and baby onion.See down below the tasty and quick way to make a rich samhar with shallots.

SUMMARY
Course:Lunch/Gravy for rice
Cuisine:South Indian
Serves:2
Preparation Time:15 minutes
Cooking time:15 minutes
Total time:30 minutes

INGREDIENTS

TO ROAST AND GRIND

Channa Dal	3 tsp
Coriander Seeds	3 tsp
Red Chilly	3
Black Pepper	1/2 tsp
Cumin/Jeera	1/2 tsp
Coconut (GRATED)	3 tsp

OTHER INGREDIENTS

Shallots	20
Tamarind	a gooseberry sized ball
Sambhar Powder	2 tsp
Mustard	1/2 tsp
Fenugreek/Methi	1/2 tsp
Red Chilli	2
Oil	1 tsp
Cooked Tur Dal	1/2 cup
Salt	to taste
Curry Leaves	a few
Coriander Leaves	a few

HOW TO MAKE

• Soak tamarind in water.In a heavy bottomed vessel add oil followed by mustard,fenugreek and red chilli.

• Once mustard crackles add shallots and fry till pink.Add sambhar powder.

• Add tamarind extract and boil till onions are cooked.

• In a pan add the ingredients given in the to roast and grind table except grated coconut and fry till golden brown.Now dry roast grated coconut.

• Put both of these in a blender and powder coarsely,

• Add this powder to the boiling sambhar mixture.Wit till raw smell goes away.

• Keep cooked tur dal ready.Add this to the sambhar.

• Boil till flavors get amalgamated and the mixture thickens.

• Garnish with curry and coriander leaves.

• Onion Sambhar is ready.Serve with hot steaming rice and any curry.

Notes

• Always use fresh shallots.
• Ensure that the shallots are fried in oil before adding tamarind extract.Frying the onios gives a nice aroma.
• You can skip roast and grind powder and make sambhar plain too.

Read How to Cook

MULLANGI SAMBHAR/RADISH SAMBHAR/KUZHAMBU VARIETIES

Sambhar is one of the most sought recipes of the south indian cuisine.Infact all south indian households prepare this almost 3-4 times a week for sure.I also prepare sambhar in our daily menu almost eery other day,but I realised suddenly I didn’t have this sambhar recipe in my blog.It is a fool proof easy basic recipe which is a child’s play if folowed correctly.I usually make sambhar powder,the basic ingredient for this recipe at home.When Aveta Amber from Eastern Spices contacted me to write review for their products,I gladly acknowledged.This brahmin sambhar powder was in the parcel she sent me.I was happy enough to make and feed my family with the fresh aroma of sambhar powder which resembled so much of the home made one.This is my third review of their product and iam happy to share with you all this mullangi sambhar recipe..

INGREDIENTS

Tamarind	a gooseberry shaped ball
Radish	2
Eastern Brahmin Sambhar Powder	2 tsp
Salt	to taste
Cooked Tur Dal	1/2 cup
Rice Flour(for thickening)(optional)	1 tsp
Coriander Leaves	a few

 

TO TEMPER

Mustard	1/2 tsp
Methi/Fenugreek seeds	1/2 tsp
Red Chilli	1
Asafoetida	1/2 tsp
Oil	1/2 tsp

 

HOW TO MAKE

• Soak tamarind in water.Slice radish in roundels.Extract the tamarind juice and put it in  a vessel.Add radish and eastern brahmin sambhar powder.

• Boil till radish gets cooked and raw smell goes away.Meanwhile cook tur dal and keep it ready.

• Add cooked tur dal to the boiling gravy.Temper in oil mustard,fenugreek,asafoetida and red chilli.

• Pour in the temperings.At this stage if the gravy is thin make a paste of rice flour in water and add to the gravy.Garnish with coriander leaves.

• Mullangi Sambhar/Radish Sambhar is ready.

• The same sambhar can be made with home made sambhar powder.
• Adding asafoetida during tempering gives a nice aroma and flavour to the gravy.
• You can use any vegetable of your choice or add a mixture of assorted veggies.

Read How to Cook

INSTANT MORKUZHAMBU/ BACHELORS RECIPES/KUZHAMBU VARIETIES

It is a favorite gravy,this Morkuzhambu.But this one does not involve the usual soaking of dals and the lengthy proceedure.This is an easy recipe which I learnt from my MIL who learnt it from her MIL.Secret family recipe.As I was scrolling in my blog,I realised  I didn’t have this yogurt based recipe ,so I started preparing it instantly.Even bachelors who want to have morkuzhambu the easy way can go ahead with this.The other point to be noted here is that,even if you don’t have any veggie,still you can make this as I have made this with manathakkali vathal.You can add any veggie of your choice too,but it wanted it to keep simple.Over to the Instant Morkuzhambu recipe..

INGREDIENTS

Coconut(grated)	4 tsp
Gram Flour	3 tsp
Cumin/Jeera	1/2 tsp
Red Chilli	3

OTHER INGREDIENTS

Curd	1 cup
Salt	to taste

 

TO TEMPER

 

Mustard	1/2 tsp
Manathakkali Vathal	1 tsp
Curry Leaves	1 sprig
Asafoetida	a pinch
Oil	1/2 tsp

 

HOW TO MAKE

• Take the tems given in the to grind table and grind well adding water.

• Pour the ground paste with little water and boil.Add curd and mix well.

• Once the mixture thickens and raw smell goes,temper in oil mustard,asafoetida,curry leaves and manathakkali vathal.

• Pour in the temperings to the gravy.

• Instant Morkuzhambu is ready.Enjoy with any variety rice or podi or thogayal.

Notes

• You can add any vegetable in place of vathal.Boil it and add it seperately.
• Use nildly sour curd.
• Don’t boil too much as that will curdle the gravy.

Read How to Cook

PORICHA KUZHAMBU/KUZHAMBU VARIETIES

Porucha Kuzhambu is an authentic recipe of Tamil cuisine,more specifically  tambram menu.It can be made with a variety of vegetables  both seperately or mixed.Generally I make this with two or three veggies added together.This I made with chaoyte otherwise called chow chow,brinjal and carrots.You can add a lot of veggies like beans,broad beans,cluster beans.peas,etc.It is very easy to make this recipe and tastes great with rice and dal with dollops of fresh homemede ghee.The coconut  ground to a paste adds an extra flavour when mingled with vegetables.Do try and let me know..

INGREDIENTS

TO ROAST AND GRIND

Urad Dal	3 tsp
Black Pepper	1/2 tsp
Jeera	1/2 tsp
Red Chilli	1
Coconut(grated)	3 tsp
Oil	1/2 tsp

OTHER INGREDIENTS

 

Chayote	1
Brinjal	1
Carrot	1
Sambhar Powder	1 tsp
Salt	to taste
Asafoetida	1/2 tsp
Turmeric Powder	1/4 tsp
Cooked tur dal	1/2 cup

TO TEMPER

Urad Dal	1/2 tsp
Jeera	1/2 tsp
Oil	1/2 tsp

 

HOW TO MAKE

• Chop veggies and put them in a pan with water.Add turmeric powder and asafoetida.

• Cook till they turn soft and mushly.

• Dry roast the ingredients given in the to roast and grind list.

• Place this mixture alongwith grated coconut and grind to a smooth paste.

• Add this paste to cooked vegetables.

• Cook tur dal.Add the dal to vegetables.

• Add curry leaves and temper as given in the table.

• Porucha Kuzhambu is ready.Tastes great with any roast curry and rice.

Notes

• You can dry roast coriander seeds along with urad dal mixture.
• You can add a mixture of vegetables for more taste.

Read How to Cook