Topic started by kalyani (@ 216.182.47.21) on Thu Sep 14 17:08:59 .
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please explain it - Girl from Japan

Responses:

• From: sakthi (@ aca20f42.ipt.aol.com) on: Fri Sep 15 02:03:47 EDT 2000
  
  I think you are asking about kuzhambu.
  i tbs of cumin seeds, little amont of grated coconut,green chillies 4 to 5, bengal gram dhal soaked in water for an hour. put all these things together and grind well. keep separately. put a pan on a stove pour little oil in that season with mustard and urad dhal fry chopped onion then add tomato in that fry for a moment if you want you can ginger garlic paste now but that is optional. then add the ground paste. allow it to boil for few minutes till the raw smell goes. add salt now. then add whipped curd about 150 ml. allow it to boil for 2 min then remove from the stove add coriander leaves.that's it.If you want you can add some veg like okra .you should the veg at the time of adding the masala.
  
  
• From: Ramki (@ ws55.telsoft.net) on: Fri Sep 15 09:29:56 EDT 2000
  
  This is how i make mor kuzhambu:
  
  You need
  pooshanikkai or okra
  curd or buttermilk(in thick consistency)- 2glasses
  urud dal- 1 tsp
  thoor dal-1 tsp
  grated coconut-3 tsps
  green chillies-2
  red chillies-1
  curry leaves
  oil
  salt
  mustard seeds and turmeric powder.
  
  Soak thoor dal in water for atleast 1 hour.
  If you are using pooshanikkai cut them into small square pieces and cook them in water with a bit of turmeric powder
  If you are using okra cut them in lengthy pieces and deep fry them in oil.
  In a heated kadai fry urud dal and coconut seperately until it turns red.
  Grind the fried urud dal,coconut,soaked thoor dal and green chillies to a fine paste.
  In a vessel pour the curds or butter milk .smash the curds with little amount of water(do not add more water). Add salt,turmeric powder,vegetables and the ground paste to the curds and boil them on stove(low flame) for about 10 minutes.
  Season with curry leaves,mustard seeds and red chillies.
  (i have seen people grinding rice along with coconut and dals)
  
  
  
  
• From: b (@ user1.pqproject.com) on: Thu Sep 21 09:45:06 EDT 2000
  
  If you add more water you can prepare more sambar.
  
  
• From: vijiv (@ webcache15b.cache.pol.co.uk) on: Sun Sep 24 05:57:20 EDT 2000
  
  Sour curd (pulicha moor) can be used for this. It gives a good tangy taste
  
  
• From: Hemant (@ 63.109.250.137) on: Thu Nov 16 01:38:36 EST 2000
  
  Moru Kozumbu Made in Gujarati Style known as KADHI.
  INGREDIATS ;
  SOUR CURD 1CUP.
  BESAN (horse gram powder) 2 table spoon
  CUMMIN SEEDS 1 SPOON
  CURRY LEAVES
  SUGAR
  GINGER
  GARNISHING WITH CINNAMON AND CLOVES AND CUMMIN SEEDS AND A PIECE OR TWO OF RED CHILLI
  
  Method of preparation.
  Mix besan and curds with three or four cups of water and bring to a fine consistancy using an electric agitator.
  Add one spoon of broken cummin seeds and few curry leaves and salt.Bring it to a boil .After it boils, reduce the flame and let it simmer for ten minutes.Add a quarter spoon to one spoon of sugar .
  You may add paste of giner when the mixtyre is hot .Some people add paste of Garlic during the boiling.
  Now take some Ghee or rarified butter in a garnishing ladle of metal and add red chilli, clove six to seven , two to three pieces of cinnamon and a quarter tea spoon of cummin seeds.When the cloves are puffed up, add the garnishing to the mixture.If you want , you may add green chillis to your taste during the boiling.
  
  
• From: V Babu (@ ) on: Fri Jul 26 13:27:55
  
  Can anyone give me a list of (easy to make)Tamil
  dishes and the recipes for them?
  
  Thanks,
  :-)
  
  
• From: R (@ bgp530486bgs.ebrnsw01.nj.comcast.net) on: Thu Aug 29 17:59:12
  
  Try this way-soak 1 tsp channa dhal and thoor dhal each in water and grind them with little coconut, ginger, mustard, dhaniya, green chillies, jeera and for additional taste, can add tomato(my mom used to do). Keep them aside. Make the curd into diluted stage, add turmeric and salt, mix the paste well. Heat, add the boiled vegetables and let it boil, once the raw smell is gone, switch it off. Do the seasoning in gingelly oil or coconut oil with mustard, fenugreek seeds & curry leaves. Garnish with coriander leaves.
  
  
• From: Piquant (@ cc102macn13.inre.asu.edu) on: Thu Aug 29 18:59:42
  
  how do you prepare sambhar from ground up without using sambhar powder? I'm asking this coz I'm afraid I might end up in a situation where I'm out of the powder and I still want to make something that is recognizable as sambhar.
  
  
• From: Hemant (@ wsi2.ci.san-leandro.ca.us) on: Thu Aug 29 19:37:36
  
  Hello Piquant,
  If you have Dhania seeds, Red Chillies and a little Jeera (Not a must), you can make Sambar.
  If you can lay your hands on Curry leaves its still better.Only one more thing you will need in spices is Onions or Shallots.
  Powder up Dhania and Red chillies after frying for about three to four minutes in or without oil.If you add any dhall , its a bonus.Powder when cold.Now add this makeshift sambar powder to your Thoram parappu(COOKED).
  Make sambar as usual by adding Puli, salt etc.and if you are desperate to get authentic sambar powder and if you are in the USA, I can send you some.
  However I suggest you to visit my website to learn How to make sambar powder as under,
  
  http://www.hemant-trivedis-cookery-corner.com
  
  Please look under POWDERS.
  
  

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