Ingredients for Sukku Milagu Kuzhambu Recipe

Preparation Time: 10 mins   Cooking Time :25 mins   Serves:3

• 1 Red Onion, Finely Chopped
• 10 Garlic Cloves
• 1 Medium Size Tomato, Finely Chopped
• 1/2 Tsp of Turmeric Powder
• Grape Size Tamarind
• Pinch of Jaggery
• Pinch of Asafoetida
• Salt to taste

To Grind

• 3 Tbsp of Coconut
• 1 Tbsp of  Pepper
• 3/4 Tsp of Dry Ginger Powder (sukku powder)
• 1/2 Tsp of Cumin
• 2 Tsp of Sambar Powder
• 1 Tsp of Coriander Powder

To Temper

• 2 Tbsp of Gingelly Oil
• 1 Tsp of Mustard Seeds
• 1 Tsp of Urad Dal
• 1/2 Tsp of Fenugreek Seeds
• Few Curry Leaves

Method for Sukku Milagu Kuzhambu Recipe

• Place the tamarind in a warm water for few mins and extract the juice. Keep it aside.
• Grind coconut, sukku, pepper, cumin, sambar powder and coriander powder with little water.
• Heat a pan with oil, add all the ingredients listed under ” To Temper” when mustard seeds pops up, add onion, turmeric powder and garlic, fry well until onion turns golden brown colour. Add tomato and fry for a min.
• Now add ground mixture, fry for a min. Add tamarind water and salt,  bring it to a boil. Simmer it for 15 mins until kuzhambu turns thick in consistency.
• Finally add a pinch of jaggery and asafoetida. Turn off the flame.
• Hot, delicious sukku kuzhambu is ready to serve.

Tips

• If you don’t have sambar powder, instead add 2 tsp of coriander powder, 1 tsp of red chilly powder.
• My tamarind is very tangy even in small amount, so I used grape size. If yours is not that tangy, add little more.
• Gingelly oil adds a nice taste. You can also use any cooking oil.
• If you have dry ginger, use that instead of using dry ginger powder.
• Add small onions in place of big onions for great taste.

Ingredients for Verkadalai kuzhambu Recipe

Preparation Time : 10 mins  Cooking Time:  30 mins  Serves: 3

• 3/4 Cup of Raw Peanuts
• 1 Big Red Onion, Finely Chopped
• 10 Garlic Cloves
• Small Gooseberry Size of Tamarind
• 3 Tsp of Sambhar Powder / Kuzhambu Powder
• 1 Tsp of Coriander Powder
• 1 Tsp of Soy Sauce
• Salt to taste
• Pinch of Asafoetida
• Pinch of Jaggery
• 1 Tsp of Rice Flour

To Temper

• 1 Tbsp of Gingelly Oil
• 1 Red Chilly
• 1/8 Tsp of Fenugreek Seeds
• 1 Tsp of Mustard Seeds
• 1 Tsp of Urad Dal
• Few Curry Leaves

Method for Verkadalai Kuzhambu Recipe

Preparation:

• Soak the raw peanuts in water for overnight. Drain the water, wash them in a running tap water.
• In a bowl, add rice flour and water, make it into a paste. Keep it aside.
• In a pressure cooker, add peanuts, a tsp of oil, a tsp of soy sauce and water, cook it for 5-7 whistles.

Cooking:

• Heat a pan with oil when it is hot, add red chilly, after it turns into black colour. Add fenugreek seeds, mustard seeds, urad dal and curry leaves, after mustard seeds pops up, add onion and garlic, fry well until it turns golden brown and soft.
• In a medium flame, add sambhar powder and coriander powder, fry well for a min.
• Now add cooked peanuts, tamarind water and salt, bring it to boil, reduce the flame to a low flame and cook it for 10 mins, finally add jaggery, asafoetida and rice flour paste. Again cook it for 5 mins and turn off the flame.
• Serve with hot steamed rice.

Tips

• Adding soy sauce gives umami taste. If don’t like it, just skip it.
• Use less salt, as soy sauce is salty in nature.
• Adding rice flour makes the kuzhambu thick in consistency.
• If you have jaggery, add little sugar instead.
• Adding asafoetida in the end of cooking, makes the kuzhambu more flavorful.
• If you want tomato, you can add it and reduce the amount of tamarind.
• Additionally, you can add any veggies like drumstick or brinjal or bittergourd.

Ingredients for Toor dal dosa recipe

Preparation Time: 6 hrs  Cooking Time: 30 mins  Serves: 8 dosa

• 1 Cup of Boiled Rice
• 1/2 Cup of Toor Dal
• 2 Red Chilies or to taste
• 1/2 Tsp of Fenugreek
• Salt to taste

Method for Toor dal dosa recipe

• Soak both the rice, toor dal, red chilies, fenugreek in water for 4-6 hrs or overnight.
• Drain the water, wash the rice, toor dal in tap water, grind it in a blender along with water until the batter turns smooth and soft. The batter should not be watery or thick. Add salt and mix well with hand. Leave it for 4 hrs or use it immediately your wish.
• Heat a dosa pan or griddle, pour a ladleful of dosa batter and spread it like dosa. Drizzle a tsp of oil over dosa or in sides. Cook both the sides until it turns crisp and golden brown colour.
• Toor dal dosa is ready to serve.

Tips

• Serve this dosa with Tomato chutney or Onion chutney or Green Chutney.
• You can add grated carrots and curry leaves to the batter.
• You can avoid red chilies and add green chillies, if you want spicy side. You can also make dosa without red chilly.