Vendakkai Mor Kuzhambu | Okra in a Spicy Yoghurt Sauce

Mor (or Moar or More) Kuzhambu is a yoghurt based dish of South India, forming a wonderful spiced yoghurt gravy that is delicious served over rice. In this recipe, ladyfingers (okra) are sauteed until crisp and then added to the yoghurt sauce. It is a flavoursome use of okra, and the crispiness contrasts beautifully with the silkiness of the yoghurt sauce.

The yoghurt is flavoured with a coconut flavoured spice paste which also contains rice flour. The rice flour helps to stabilise the yoghurt so it doesn’t split, and will slightly thicken the yoghurt sauce.

Find out what Kuzhambu is here.

Are you after similar dishes? Try Mor Kuzhambu with Lentil Dumplings, Moar Kuzhambu with Vatral or Vegetables, and another version of Mor Kuzhambu with Lentil Dumplings.

Similar Okra dishes include Sri Lankan Okra Curry.

Or browse all of our Kuzhambu recipes, and all of our Indian dishes. All of our Okra dishes are here, and our Yoghurt recipes are here. Or spend some time browsing our Mid Winter collection of dishes.

Continue reading “Vendakkai Mor Kuzhambu | Okra in a Spicy Yoghurt Sauce”

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Poritha Kuzhambu with Tamarind

Poritha Kuzhambu is a delicious dish defined by the addition of coconut and cumin seeds. Many of our recipes for this dish have been made without tamarind, but today’s recipe includes that wonderful, sour tang.

What makes Poritha Kuzhambu different from Sambar and Pitlay is its ground masala with coconut, cumin and urad dal (black gram dal). Some households use black pepper instead of cumin. Poritha Kuzhambu with Tamarind can be made with a medley of vegetables or a single one, often with the addition of a legume. Meenakshi Ammal always suggests using only one vegetable for Poritha Kuzhambu and a mixture of vegetables for Kootu. Although in this one, when listing the vegetables, she seems to relax that rule just for a moment for this recipe, suggesting that vegetables can be used in combination, but later instructions imply again that for Kuzhambu, one vegetable is best.

Another feature of Poritha Kuzhambu with Tamarind is that it often includes lentils and/or beans together with the traditional toor dal (red gram dal). We have made this with toor dal and chickpeas. Delicious!

This recipe is indeed one of Meenakshi Ammal’s from the first volume of Cook and See. This recipe is a tangle! Like the first ones in the book, for Sambar, this recipe definitely takes some detective work to untangle. Thoughts have been put down without logic and structure, so I have done my best to add sequence and process to the instructions. I do hope that you enjoy.

Would you like to try other Poritha Kuzhambu recipes? Try Simple Poritha Kuszhambu, and Ammal’s “Method Three” Poritha Kuzhambu.

Are you looking for general Kuzhambu Recipes? Try Green Chilli Kuzhambu, Fenugreek Kuzhambu and Race Kuzhambu.

Why not browse through the recipes of Meenakshi Ammal? They are here. She certainly is my guru of Tamil cuisine.

Then browse all of the Poritha Kuzhambu recipes. All of our Sambar and Kuzhambu dishes can be browsed here. Have a look at all of our Indian recipes. Or you may like to explore our Early Autumn recipes.

I would also suggest trying the Kootu recipes – these are very similar but have a thicker consistency.

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Poritha Kootu with Simple Spices

Here is another Poritha Kootu – Mung Dal with vegetables – for a quick and delicious meal. This version is not spicy, very little spice is added, just chillies and cumin with coconut. It celebrates the taste and textures of the dal and the vegetables.

Sometimes Poritha Kootu is called a Lentil Vegetable Stew. It is a reasonable description, as it is thicker than Poritha Kuzhambu, and contains multiple vegetables rather than just one.

Are you after other Kootu recipes? Try Poritha Kuzhambu with Tamarind, Poritha Kootu without Tamarind, and Poritha Kootu with Sambar Spices.

Or perhaps you prefer Mung Dal recipes. We recommend Amaranth Leaves Masiyal, Mung Dal with Cumin and Spinach, Gentle Mung Soup, and Mung Soup with Amaranth Greens.

You can find all of our Kootu recipes here, all of the Sambar and Kuzhambu recipes here, and all of our Mung recipes here. Our Indian Dishes are all here. Or simply explore our Early Autumn dishes.

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Poritha Kootu

We have been posting some Poritha Kootu recipes recently and (at least for a while) this is our last recipe for a Poritha Kootu that does not include tamarind. In the future we will post a few recipes that do contain tamarind, but for now our focus has been with those that don’t, as it is the most common way to make this dish.

This version uses toor dal for a change. Our previous recipes have used mung dal, but Meenakshi Ammal recommends toor dal for this one as it is a better fit for the flavours used.

Are you after other Kootu recipes? Try Poritha Kootu with Simple Spices, Poritha Kootu without Tamarind, Poritha Kootu with Simple Spices and Poritha Kootu with Sambar Spices.

Are you after Sambar and Kuzhamu recipes? Try Moar Kuzhambu (with yoghurt), Fenugreek Kuzhambu, and Paruppu Urundai Kuzhambu (Lentil Balls in Spicy Gravy). Try these Sambar recipes: Classic Seasoned Sambar Version 1, Version 2, Version 3 and Version 4. You can also try a Buttermilk/Yoghurt Sambar.

Browse all of our Kootu recipes, all of the Sambar and Kuzhambu recipes, and all of our Toor Dal recipes. Our Indian Dishes are all here and our Indian Essentials are here. Or simply explore our Early Autumn dishes.

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Goan Bisibelebath

Bisibelebath (also written Bisi Bele Bath), meaning hot lentil rice, is a much loved dish of the Karnataka and surrounding regions of South India. In form, it is similar to a kitchari (rice and lentils cooked together), but is actually a variant of a the Tamil mixed vegetable Sambar with Rice (Sadam Sambar) as it has tamarind included. In some parts it is also known as Bisi bele huliyanna which means hot lentil sour rice.

This recipe is from Goa, where I first tasted Bisibelebath. Goan Bisibelebath is a beautiful dish, and this is the recipe that I learned there. By comparison, it is a simple version (but delicious) – some versions have 30 or more ingredients.

Are you looking for Indian Rice dishes? Try Zucchini Rice, Masoor Sprouts Rice, and Parsi Kitchari.

Perhaps you are after Toor Dal recipes. There are our Sambars, of course. Then try Punjabi Aamti Bhat, Eggplant with Toor Dal (Rasavangi), and Indian Dal Soup.

Try some other Goan recipes here and here. And all of our Indian dishes are here.

Feel free to browse other vegetarian recipes from our first blog from 1995 – 2006 in our Retro Recipes series. You might also like to explore our Kitchari recipes here.

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Poritha Kootu | Recipe Without Tamarind

Mung dal has that immediate effect of making you feel good – supported, nourished, loved. Because of this quality – Miso Soup has it as well – dishes with Mung dal have become our go-to recipes after late nights and missed sleep, when work is far too busy and when there is disruption in our lives. Often it is a simple Mung Soup or Mung Dal, or Kitchari, all made in under 30 minutes, but today we make Poritha Kootu.

Kootu (Koottu, Kothsu) is a type of Kuzhambu, and is any vegetable combination with Mung Dal and freshly ground mild spices (but usually without sambar powder). Occasionally Toor Dal is used. Cumin is considered the defining spice for Kootu. Sometimes black pepper is used, but it seems fenugreek is never used. Kootu is a thicker dish than Sambar or Kuzhambu. You could say that Poritha Kuzhambu and Poritha Kootu are very similar, except that Poritha Kootu is made with Mung Dal, has more vegetables and is much thicker.

Many kootus are spiced with a coconut, cumin and green chillies paste but this recipe, from Meenakshi Ammal, uses red chillies in the paste. As usual, her recipe takes some unpicking as it a little maze-like. It always takes a bit of a detective work to unravel some of her recipes in Vol 1 of Cook and See. I feel like a sleuth as I work my way through her complex instructions.

Recipes for Kootu vary from region to region, town to town, household to household. Some places define Poritha Kootu by the inclusion of pepper and urad dal in its seasoning, which makes it a variation of Kootu. This is at odds with the way Meenakshi Ammal makes Poritha Kootu – her recipe does not include pepper.

I have used zucchini with other vegetables in this dish – zucchini is still a slightly exotic vegetable in India where it was only recently introduced. I have paired it with potatoes and drumstick. It’s kinda special, as the zucchini and drumsticks are home grown.

Similar recipes include Poritha Kootu with Coconut Chilli Paste and Poritha Kuzhambu with Tamarind.

Or perhaps you prefer Mung Dal recipes. We recommend Mung Dal with Cumin and Spinach, Gentle Mung Soup, and Mung Soup with Amaranth Greens.

You can find all of our Sambar and Kuzhambu recipes here, and all of our Mung recipes here. Our Indian Dishes are all here. Or simply explore our Late Summer dishes.

Continue reading “Poritha Kootu | Recipe Without Tamarind”

Cabbage Baaji | Cabbage Kothsu

This is another great toor dal dish, how I love this lentil with its silky smooth texture. Meenakshi Ammal’s recipe is based on the recipe for Brinjal Chidambaram Gothsu, except that the eggplant is replaced with cabbage.

The cabbage gives the dish an entirely different flavour. While the eggplant has a smokiness about it that enhances the dish, and the flesh melts into the toor dal, the cabbage retains some texture and bite and a definable  taste of cabbage. But it is oh so good. The green chilli adds a lovely fresh heat.

Although this recipe is the same as the one for Brinjal Chidambaram Gothsu, it has a different name – Cabbage Baaji. Gothsu/Kothsu is made from eggplants only.

Are you looking for other Cabbage dishes? Try a Simple Cabbage Thoran, Lemak-Style Vegetables, and Kimchi.

You could also try these other dishes from Meenakshi Ammal that are very similar – Poritha Kootu with Coconut Chilli Paste, Poritha Kootu, Brinjal Chidambaram Gothsu, Pitlai, and Poritha Kuzhambu with Amaranth Leaves.

Or alternatively, check out all of our cabbage recipes, and all of Meenakshi Ammal’s dishes that we have made. All Indian recipes are here. You might like to browse Indian Essentials. Or take some time to explore our Mid Autumn collection of recipes.

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Mungarai Keerai Sambar | Drumstick Leaves Sambar

Occasionally the local Asian shop has Drumstick Leaves (also known as Moringa, Mungarai Keerai and Murungai Keerai) and we are always excited to bring a bunch home. One of our favourite ways to use them is to make a Drumstick Leaf Sambar. It is a standard sambar with an onion tadka, into which the cooked leaves are stirred. The flavours are allowed to develop and the sambar is served with rice.

The leaves, unless very tender, are quite tough to digest, so make sure you cook them well.

This recipe can also be made with the various types of Amaranth leaves.

Similar recipes include Moringa Leaf Dal, Moringa Leaf Thoran, Sundakkai Sambar, and Classic Sambar.

Browse our Sambar recipes, and Drumstick Leaves dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer dishes.
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Onion Sambar

Onion Sambar is a very popular South Indian and Sri Lankan sambar. It goes well with rice, idli, dosa, vada, pongal, upma and most other South Indian breakfast dishes.

This dish can be made with small onions (pearl onions or pickling onions) or with chopped, big onions. It will taste wonderful whatever onion you use. I like to use golden shallots as well – they add a slight sweetness to the dish.

Are you interested in other Sambar recipes? Why not try a Classic Seasoned Sambar? Or Moru Sambar. And read about whether Sambar should be Sour, Salty or Hot.

You can see all of our Sambar recipes here, and our collection of Indian recipes here. Specifically, out South Indian dishes are here and Sri Lankan are here. Perhaps you want Onion Recipes. Or try our collection of easy Mid Summer recipes.

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Murungakkai Sambar | Drumstick Sambar With Crushed Curry Leaves

Drumsticks, such a funny name, are stick shaped vegetables that grow on a tree. They are funny, skinny, long vegetables with a hard outer covering that gives them the name drumsticks. You have to be in the know to eat this vegetable, as you would never guess it. There is a soft interior that is delicious. The pieces of drumsticks have to be picked up with the fingers, the exterior is squashed in the mouth and the tender interior can be scraped out with the teeth. You come to love this little procedure. The harder skin, once all flavour is extracted from it, is discarded on the side of the plate.

Drumsticks are particularly delicious in Sambar and Rasam. They are best bought fresh, but frozen drumsticks are readily available in Indian groceries if you can’t find them locally. This recipe is from the classic book Classic Tamil Brahmin Cuisine, such a great book of classic South Indian / Tamil traditional recipes. The method is somewhat different to Meenakshi Ammal’s seminal recipes from Cook and See, in that the tadka is added to the base gravy before the cooked dal is added. Ammal usually also includes tomatoes in her sambar as well, and thickens the dish with a little rice flour or besan at the end. I have added the thickening trick to the recipe as it really does add to the texture of the dish.

Similar recipes include Onion Sambar, Poritha Koottu, Poritha Kuzhambu, Drumstick Kadhi, and Pitlai.

Browse all of our Drumstick recipes and all of our Sambar dishes. Our Indian recipes are here and our Indian Essentials here. Or browse our Late Spring dishes.

Continue reading “Murungakkai Sambar | Drumstick Sambar With Crushed Curry Leaves”

Easy Eggplant Kuzhambu | Eggplant in Coconut Gravy

Kuzhambu, a cousin to the Sambar, is easy to make as (unlike Sambar) it usually does not use the time-consuming toor dal. Toor dal can take a long time to cook unless you use a pressure cooker (I do not). Without a lentil to add bulk, Kuzhambu is often like a gravy, and excellent to eat with rice.

This is an easy eggplant Kuzhambu from the Monks who wrote the Monk’s cookbook – a collection of easily prepared South Indian and Sri Lankan vegetarian dishes, perfect for the home kitchen and not dependent on dozens of ingredients. Every recipe is delicious.

You might like to read about the difference between Sambar and Kuzhambu.

Similar recipes include Sodhi, Simple Poritha Kuzhambu, Green Chilli Kuzhambu, Race Kuzhambu and Drumstick Sambar.

Try our Sri Lankan Long Bean Curry too.

Browse our other Kuzhambu recipes, and our Eggplant recipes . All of our Indian recipes are here and our Indian Essentials here.  Try Sri Lankan dishes too. Or explore our Mid Spring recipes.

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Poritha Koottu with Sambar Powder

Kootu (Koottu) is a type of Kuzhambu, and contains a combination of vegetable combined with Mung Dal and freshly ground mild spices. Varieties of Kootu include Poritha Kootu and Kothsu (Gothsu).

Sometimes Kootu is called a Lentil Vegetable Stew. It certainly is thicker than Poritha Kuzhambu, with more vegetables. It is generally eaten with rice, without any need for an accompanying vegetable dish. You could say that Poritha Kuzhambu and Poritha Kootu are very similar, except that Poritha Kootu is made with Mung Dal rather than Toor Dal, has more vegetables and is much thicker than Kuzhambu.

This Kootu is slightly unusual. It uses a little Sambar Powder which is rarely used in Kootu. And although some Kootu recipes contain tamarind, this one does not.

Cumin is considered the defining spice for Kootu. Sometimes pepper is used. Many kootus are spiced with a coconut, cumin and green chillies paste but this recipe, from Meenakshi Ammal, varies that by using red chillies.

The dish is not spicy – very little spice is used. It celebrates the taste and textures of the dal and the vegetables. You will enjoy it. You can purchase your Sambar Powder at an Indian grocery, or better still, make your own.

As usual, Meenakshi Ammal’s recipe takes some unpicking as it does contradict itself. It always takes a bit of a detective work to unravel the recipes in Vol 1 of her 4 volume set of Cook and See.

Are you after similar recipes? Try Poritha KootuPoritha Kootu with Simple Spices, Drumsrick Leaves Sambar, Poritha Kootu without Tamarind, Brinjal Chidambaram Kothsu, and Pitlai.

Are you after Kuzhamu recipes? Try Moar Kuzhambu (with yoghurt), Fenugreek Kuzhambu, and Paruppu Urundai Kuzhambu (Lentil Balls in Spicy Gravy).

Or perhaps you prefer Mung Dal recipes. We recommend Mung Dal with Cumin and Spinach, Gentle Mung Soup, and Mung Soup with Amaranth Greens.

Or browse all of our Kootu, our Sambar and Kuzhambu recipes, and all of our Mung recipes. Our Indian Dishes are all here and our Indian Essentials here. Or simply explore our Early Autumn dishes.

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Sundakkai Sambar | Fresh Turkey Berry Sambar

Who isn’t a fan of Sundakkai, those little bursts of crunch and flavour, also known as the Pea Eggplant. Pea-sized they are, but pack a punch in the flavour department. They are also called Turkey Berry, Devil’s Fig, Prickly Nightshade, Shoo-shoo Bush, and Wild Eggplant.

Fresh Sundakkai are used in dishes such as Sambar, Kuzhambu, Poritha Kuzhambu and Kootu. They are also sun-dried, a salty, slightly bitter vathal that can be used in Rasam, Sambar and Kuzhambu. I also like to powder the dried ones, after sauteing, and use quite untraditionally as a sprinkle over non-Indian salads and other dishes.

This dish is a Sambar made with the sundakkai. You will find it delicious with wonderful flavours. The Turkey Berries first need to be picked from their stems. This is the sort of job that is similar to shelling peas or peeling broad beans – best done while watching your favourite show on TV or sitting outside in the sunshine. Then rinse them well in cold water.

Some reading for you first.

For how to cook vegetables for sambar, read On cooking Vegetables for Sambar. For making sambar powders, go to Sambar Powders and a Simple Sambar. Finally this one will also help –  Sambar – hot, sour or salty?. A lot of info for a simple dish:)

Are you after other Sundakkai dishes? Try Sundakkai Kuzhambu (scheduled to be published in July 2018), and Sundakkai Vathal Podi.

Would you like other Sambar dishes? Try Onion Sambar, Drumstick Sambar, Seasoned Sambar, another version of Seasoned Sambar, and Moru Sambar.

Browse all of our Sundakkai dishes, all of our Sambar recipes and all of our Indian recipes. Or take some relaxing time to explore all of our Late Autumn dishes.

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Simple Poritha Kuzhambu | Poritha Kuzhambu with Chillies and Cumin | A South Indian Lentil Based Gravy with Vegetable

The second of three methods suggested by Meenakshi Ammal. A beautiful, flowing-textured dal-based dish perfect over rice.

There are three main methods for making Poritha (Poricha) Kuzhambu. The first uses sambar powder, and this recipe, the second method, uses a paste of chillies, cumin seed and coconut. The third method uses chillies and urad dal ground to a paste.

Poritha Kuzhambu (or Poricha Kuzhambu) is a style of kuzhambu that usually includes coconut in its ground spice mix – this is the most defining characteristic of a Poritha Kuzhambu. This recipe is lentil based which can be made with either Toor Dal as we do here, or Green Gram Dal (Mung Dal). Although some Poritha Kuzhambu recipes can contain tamarind, this one does not.

This dish is not spicy, with very little spice added – just chillies and cumin. It celebrates the taste and textures of the dal and the vegetable.

Sometimes Poritha Kuzhambu is called a Lentil Vegetable Stew. That is not entirely accurate. There is no real equivalent in our cuisine – perhaps it can be described as a Lentil Based Gravy with a Vegetable, to eat over rice. It flavours the rice and the rice compliments the kuzhambu. I love kuzhambu so much, I will also eat a small bowl of it like a soup.

Are you looking for other Poritha Kuzhambu recipes? Try Brinjal Chidambaram Kothsu, Poritha Kuzhambu with Amaranth, and Pitlai. Also try Drumsrick Leaves Sambar, and Amaranth Leaves Masiyal.

Feel free to browse all of our Poritha Kuzhambu recipes, our Kuzhambu recipes, and our Indian recipes. Drumstick recipes are here. You may also like to browse our easy Early Winter recipes.

Continue reading “Simple Poritha Kuzhambu | Poritha Kuzhambu with Chillies and Cumin | A South Indian Lentil Based Gravy with Vegetable”

Simple Poritha Kuzhambu | A South Indian Lentil Based Gravy with Vegetable for Over Rice

A beautiful, flowing-textured dal-based dish perfect over rice.

Poritha kuzhambu  or Poricha kuzhambu is a style of kuzhambu that often includes coconut in its ground spice mix – this is the most defining characteristic of a Poritha Kuzhambu. This recipe is lentil based which can be made with either Toor Dal as we do here, or Green Gram Dal (Mung Dal). Although some Poritha Kuzhambu recipes can contain tamarind, this one does not.

This dish is not spicy, with very little spice added. It celebrates the taste and textures of the dal and the vegetable. You will enjoy it. It uses a per-prepared Sambar Powder, which you can purchase at an Indian grocery, or make your own.

Sometimes Poritha Kuzhambu is called a Lentil Vegetable Stew. That is not entirely accurate. There is no real equivalent in our cuisine – perhaps it can be described as a Lentil Based Gravy with a Vegetable, to eat over rice. It flavours the rice and the rice compliments the kuzhambu. I love kuzhambu so much, I will also eat a small bowl of it like a soup.

Are you looking for other similar recipes? Try Moringa Leaf Dal, Drumsrick Leaves Sambar, Poritha Kuzhambu with Tamarind and Amaranth, Poritha Kootu with Sambar Powder, Pitlai, Poritha Kuzhambu with Chilli and Cumin,  and Chidambaram Brinjal Kothsu.

Or Drumstick recipes? Try Sampangi Pitlai, Race Kuzhambu and Drumstick Kadhi.

Feel free to browse all of our Poritha Kuzhambu recipes, all of our Kuzhambu recipes, and our Indian recipes. Drumstick recipes are here. You may also like to browse our easy Early Winter recipes.

Continue reading “Simple Poritha Kuzhambu | A South Indian Lentil Based Gravy with Vegetable for Over Rice”