This dish gets its name from the fact that it is prepared with 7 vegetables. It is a South Indian dish, actually a Tamil dish, which is often prepared on Thiruvathirai Day as a side dish for Thiruvadhira Kali (a sweet mung dal and rice dish made on this festival day). Although its name means seven vegetables, often nine, eleven, or even more are used! It is a blend of sweet, salty, tangy and spicy flavours that meld so well together, and is a perfect clean-out-the-fridge dish.
It is a dish that is also made on Thai Pongal, where it is called Pongal Kootu and as an accompaniment to Sakkarai Pongal. For this dish it is made thinner than for Thiruvathirai.
But you can also make this dish at any time – don’t keep it only for a festival dish. The recipe is one of Meenakshi Ammal’s from her cook books Cook and See. One of our very special projects in the kitchen is to cook through these books, as they are very traditional Tamil recipes.You can find all of Ammal’s dishes that we have made here. Most of them are from Vol 1 so far.
I love this dish cooked just with potatoes. It is divine. Today I made it with Colacasia, Chenai Yam, Cluster Beans, Pumpkin, Potato, Ridged Gourd, and Drumstick. Delicious!
Similar dishes include Poritha Kootu, Poritha Kootu with Simple Spices, and Moringa Leaf Dal.
Browse all of our recipes for Thai Pongal. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Autumn dishes.
We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.
Continue reading “Ezhukari Kuzhambu / Kootu | Seven Vegetables Kuzhambu | Pongal Kootu”
Amaranth is loved across India (and features strongly in a range of Asian cuisines). All parts are used – the seeds are well known outside India, and at the moment they are fashionable and quite popular. But in India the leaves are also used, and the young, tender stems as well.
Amaranth leaves are available in Asian shops so keep an eye out for them. There are different varieties – some are green, but others often contain a tinge of red. Beautiful indeed.
Meenakshi Ammal in her cookbooks Cook and See mentions Amaranth leaves and stems a lot in her sections on sambars and kuzhambu recipes. This recipe she calls (in English) Greens Soup with Tamarind and it sits in the chapter of Poritha Kuzhambu. It is an unusual name given that soups are not traditionally part of the Tamil cuisine (although they are popular more recently). I wonder if the name in Tamil is quite different. However, she certainly got the colour correct!
This recipe is a cousin to this one of the same name. While that one uses Pitlay spices but not a tadka, this recipe uses sambar powder with a tadka. Both are pretty special and you should try them both. This one is closer to this Poritha Koottu with Tamarind.
Similar recipes include Amaranth Leaf Masiyal, Poritha Kuzhambu dishes and Poritha Kootu recipes. Try Plain Masiyal of Amaranth Leaves, Moar Kuzhambu, Lentil Balls in a Spicy Gravy, and Vatral Kuzhambu.
Some popular Indian Soups include Indian Potato and Tomato Soup, South Indian Cauliflower Soup, Two Gentle Mung Dal Soups, and A Light, Summery Tomato Soup.
But why not browse all of our Kuzhambu recipes, and all Indian Soups? Or explore our Amaranth dishes, and our complete Indian Recipe Collection. Or take some time to check out our easy Early Autumn dishes.
Continue reading “South Indian Amaranth Leaves Soup with Tamarind”
Okra is so very healthy for us, unbelievably so, so it is said that Okra Sambar is an instant pick-me-up. This sambar recipe is easily and quickly made – even more so if you have some cooked toor dal in the freezer (HINT). It will be all made in 12 – 15 minutes. Surely that is enough to pick you up!
Similar dishes include Whole Okra with Onions and Garlic, Okra with Onions, Whole Stuffed Okra, and Okra with Chilli Spice Paste.
Browse all of our Okra dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer dishes.
Continue reading “Vendakkai Sambar | Okra Sambar”
I love this simple Drumstick Sambar recipe. We have friends who grow drumsticks, so there are always some in the freezer. We also grow our own limes now, so this dish is quite precious – using fresh and home grown produce.
This recipe is so very simple, using a minimum of spices. I hope you enjoy.
Similar recipes include Okra Sambar, Drumstick Rasam, Classic Sambar, and Drumstick Sambar with Curry Leaves.
Browse all of our Drumstick recipes and all of our Sambars. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Winter recipes.
We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.
Continue reading “Murungakkai Elumicham Sambar | Drumstick Sambar with Lime”
This Poritha Kuzhambu is made using the third of 3 methods outlined by Meenakshi Ammal in her 4 volumes of Cook and See. It sautees the spices before grinding them to a paste and adding to the dish. This deepens the flavours and adds a toasted overtone.
Poritha Kuzhambus are very delicious. These recipes are without tamarind and with coconut added for a beautiful sense of the tropical South of India. Beautiful indeed.
You might like to find out more about Kuzhambu. We suggest that you read The Difference Between Sambar, Kuzhambu and Kootu. Also have a look at the other methods of making Poritha Kuzhambu. The differences are minor, but they do change the flavours significantly. The first uses Sambar Powder, and the second replaces that with a few individual spices.
Similar recipes include Puli Keerai, Plain Masiyal of Amaranth Leaves, Beetroot Vathakuzhambu, Green Chilli Kuzhambu, Fenugreek Kuzhambu, Green Amaranth Soup with Tamarind, and Race Kuzhambu.
Are you looking for the recipes of Meenakshi Ammal? They are here. She certainly is my guru of Tamil Brahmin cuisine.
All of our Sambar and Kuzhambu dishes can be browsed here. Or have a look at all of our Indian recipes. Or you may like to explore our Late Summer recipes.
Continue reading “Poritha Kuzhambu”
I have been showering you with a range of Kootu recipes without tamarind, and they are glorious! But, occasionally, Kootu can include some tamarind for that lovely tangy taste. It is best to use Toor Dal, rather than Mung dal, when tamarind is used.
This recipe uses a ground masala with coconut, cumin and urad dal (black gram dal). Some households use black pepper instead of cumin. Poritha Kootu with Tamarind can be made with a medley of vegetables, rather than the single vegetable that is preferred for Poritha Kuzhambu. Another feature of this dish that you will notice, is that it includes legumes and/or beans as well as the dal.
Remember that this is a thicker dish than Poritha Kuzhambu, so cook the dal and vegetables in less water than you might otherwise.
This recipe is again one of Meenakshi Ammal’s from the first volume of Cook and See. Such a tangle it was, but I think that I have untangled it well. I do hope that you enjoy. We have used Drumstick Leaves (Moringa) as our vegetable.
Would you like to try other Poritha Kootu recipes? Try Poritha Kootu with Sambar Powder and Poritha Kootu without Cumin. Recipes with Chickpeas include Chana Masala.
Why not browse through Meenakshi Ammal’s recipes? They are here.
Then browse all of the Poritha Kootu 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.
Continue reading “Poritha Kootu with Chickpeas and Tamarind”
Turkey Berry is also called Small Thai Eggplant, Wild Eggplant, Pea Eggplant and Sundakkai (in Tamil). It is a slightly bitter, tiny pea-sized vegetable very common in Thailand and in parts of India. You can add Turkey Berries to your list of slightly bitter foods that have so many health-giving properties – fenugreek, bitter gourd, pomelo, radicchio, Belgian endive, Escarole and other chicory greens. But don’t be afraid, they have only a slight bitter backnote and it is delightful.
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.
This dish, Puli Kuzhambu, is a quick Kuzhambu, a gravy-style dish that is generally eaten with rice. It has such a wonderful flavour! Deep and rich. In this recipe the Turkey Berries are stir fried with spices before being added to a tamarind gravy. You will love it.
Similar dishes include Sundakkai Rice, Okra Kuzhambu with Vathral, Green Chilli Kuzhambu, Coconut Masala Kuzhambu, and Simple Seasoned Kuzhambu.
You might also enjoy Sundakkai Sambar, and Sundakkai Vathal Podi.
Check here to see other Turkey Berry recipes. Browse all of our Kuzhambu dishes and all of our Indian recipes. Or take some time to explore our Late Autumn dishes.
Continue reading “Sundakkai Puli Kuzhambu | Turkey Berry Kuzhambu | Pea Eggplants in Spicy Gravy”
It has been a great year for green tomatoes – both our Asian grocery and our local Middle Eastern green grocer have stocked them at various times. So we have indulged our love of them with a range of recipes.
Some of our most loved green tomato recipes are from India, and today’s dish is a gorgeous sambar from Tamil Nadu. As green tomatoes have a sourness to them, the amount of tamarind is reduced for this sambar.
Similar dishes include Rajasthani Spiced Green Tomatoes, Fried Green Tomatoes, Okra Sambar, Green Tomato and Onion Subzi, Green Tomato Pachadi, and Green Tomato Bhaji.
Browse all of our Green Tomato dishes and all of our Sambar recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Winter recipes.
Continue reading “Green Tomato Sambar with Crushed Curry Leaves”
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”
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.
Similar recipes include Plain Masiyal of Amaranth Leaves, Simple Poritha Kuszhambu, and Ammal’s “Method Three” Poritha Kuzhambu. Also Green Chilli Kuzhambu, Fenugreek Kuzhambu and Race Kuzhambu.
Why not browse through the recipes of Meenakshi Ammal? They are here.
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.
Continue reading “Poritha Kuzhambu with Tamarind”