20. Killi thirumari parupu kuzhambu

This is a modified form of parupu kuzhambu, Vegetables like brinjal and okra(both or any one) or drumstick can be used.

Ingredients: 
Toor dal - 1 cup
Chopped vegetable - 1 cup
Tamarind - 1 lemon size
salt - 1tbs
Hinge - a pinch
Turmeric powder - a pinch
Curry leaves

For grinding:
Channa dal - 1tbs
Daniya - 1tbs
Hinge - a pinch
Fresh curry leaves - few

For seasoning:
Oil - 1tbs
Mustard seeds - 1/2 tsp
Red chilli - 7 ( broken)
Methi/vendhayam - 1tsp
Hinge - a pinch
Curry leaves

Method:

1. Dry fry the items given under grinding and make it a coarse powder. Leave it aside.
2. Pressure cook the dal.
3. Extract 3 cups tamarind juice and cook the chopped vegetable in it adding turmeric powder, hinge, curry leaves and salt.
4. Smash the cooked dal and mix the ground powder.
5. Season the items and add the mixture and tamarind juice with cooked vegetables. Allow it boil.

1. parupu kuzhambu

Parupu kuzhambu is the simplest gravy.
Vegetables that can be used - Brinjal, ash guard, carrot, raddish, drumstick, lady's finger,capsicum etc
Ingredients:
Thur dhal - 1cup
Tamrind - 1 big lemon size
Salt - 1tbs
Hinge - apinch
Turmeric powder - a pinch
Sambar/ kuzhambu podi - 2 and 1/2 tsp
Curry leaves
coriander leaves
Green chilli - 3

For seasoning:
Mustartd seeds - 1/2 tsp
Hinge - a pinch
Red chilli -1
Curry leaves
Gingely oil/ ghee - 1tsp

Method:

1. Soak thur dhal and tamrind in separate vessels in hot water.
2. Pressure cook thur dhal adding hinge and turmeric powder.
3. Add salt to the soaked tamarind and extract the juice. (you can use two cups of water to squeeze the tamarind)
4. Cook the vegetable in tamarind water adding turmeric powder.
5. Fry the sambar powder adding very little gingely oil and add to the tamarind juice.
6. Mash the cooked thur dhal and add to the tamarind, sambar powder gravy.
7. Add green chillies (choped lenght wise) and boil the mixture for 2 mins.
8. Season it using the items given under seasoning.

4. Onion sambar

Onion Sambar
Hot rice, ghee, onion sambar with fried potatoes or deep fried appalams are the best combo.
Best side dish for dosa, idli and upma.
Along with onions other vegetables used for sambar can also be used for a different taste.
Ingredients:
Sambar onion - 1/4kg
Toor dal - 1cup
Tamarind - Lemon size
Hinge - a pinch
Turmeric powder - a pinch
Salt - 2tbs
Grated coconut -2tbs
For roasting:
Channa dall -2tbs
Daniya - 2tbs
Methi seeds - 1/2tsp
Red chilli - 8
Hinge - a pinch
Curry leaves
Oil - 2 tsp
Ghee - 1tsp
For tempering:
Gingely oil - 1tsp
Mustard seeds -1/2 tsp
Hinge - a pinch
Red chilli - 1
Curry leaves

Method:

1.       Peel off the skin of onion. (If you soak it in water and peel, your eyes may not water while peeling). Trim out the top and bottom portion of onions.

2.       Soak toor dal in hot water and pressure cook for 3 whistles.

3.       Roast all the items given under for roasting till channa dal turns brown. Keep it aside.

4.       Fry onions in ghee till the aroma come and onions turn transparent.

5.       Grind the toasted items with grated coconut and 2 or 3 fried onions into fine paste.

6.       Soak tamrind in hot water and get 2 cups of extract. Add turmeric powder, salt, hinge and onions. Allow it to boil till the raw smell of tamarind goes off and onions are cooked well.

7.       Add ground paste and cooked and smashed toor dal to the tamrind extract. Allow it to boil for 2 minutes.

8.       Temper all the items given under tempering in gigngely oil.

3. Simple sambar

3.       Simple sambar
Vegetables can be used same as parupu kuzhambu. Ash guard is the best suited.you can dd potato when you make mixed vegetable sambar. Sambar onions can be used.
Ingredients:
Same as parupu kuzhambu
For grinding
Grated coconut -2tbs
For tempering
Refer parupu kuzhambu
Method:
Repeat steps 1 to 3 from parupu kuzhambu.
4. Grind the grated coconut along with sambar powder into fine paste and add to the tamrind extract.
    and add fresh curry leaves liberally.
5. Repeat steps 5 to 7 from parupu kzuhambu.
Tips: For onion sambar fry small sambar onions in ghee and then add to the tamarind extract.