GRAVIES FOR RICE AND CHAPATIS( KUZHAMBU )

YOGURT KUZHAMBU (MOUR KUZHAMBU )

INGREDIENTS :
Sour curd - 2 cups
White pumpkin - 1/4 kg
scraped coconut - 3 Tbsp
Ginger - 1/2 inch piece
Garlic - 2 pods
Coriander seeds - 1Tsp
Cumin seeds - 1/2 Tsp
Bengal gram - 2 Tbsp ( soaked for 1/2 hour )
Asefoetida - 1/2 Tsp
Turmeric powder - 1/4 Tsp
Salt - as per taste

TEMPERING :
Oil - 1 Tbsp
Mustard seeds - 1Tsp
Split white lentils - 2 Tsp
Curry leaves - 1 sprig
Onion - 1 chopped finely

METHOD :
Churn the curd in a mixer and keep aside. Make a paste of coconut, cumin seeds, coriander seeds, garlic, ginger, green chillies and soaked bengal gram along with asefoetida and turmeric powder adding a little water and keep aside. Now take a non stick pan and pour oil for tempering, when it gets hot add the mustard seeds and when it splutters add the white lentils and when it turns golden add the curry leaves and chopped onions and saute till transparent. Meanwhile dice the white pumpkin and cook till it turns soft by adding little water ( or ) one can pressure cook the pumpkin for 2 minutes. Now add the coconut paste to the tempering and add little water and also add the cooked pumpkin and reduce the flame and cook for 5 minutes stirring in between. Now add the churned curd along with salt and when it starts boiling immediately turn off the flame and serve hot with steamed rice or rotis.

SPLIT GREEN GRAM LENTILS GRAVY ( DHAL )

INGREDIENTS :
Split green gram - 1/2 cup
Carrots - 2 ( thick round slices )
Potatoes - 2 ( cut into medium sized cubes )
Onions - 3 ( cut into finger sized strips )
Green chilly - 3 ( slit length wise )
Tomatoes - 3 ( cut each into 4 pieces )
Turmeric powder - 1/2 Tsp
Asefotida powder - 1/4 Tsp
Salt - as per taste

TEMPERING :
Ghee - 1 - 2 Tsp
Cumin seeds - 1 Tsp
Curry leaves - 1 sprig
Coriander leaves - 1 small bunch chopped finely for garnishing.

METHOD :
Pressure cook split green gram with carrots, potatoes, tomatoes, onions, turmeric powder and asefoetida powder to give 2- 3 whistles in a pressure pan or cooker. Take a pan and add the ghee for tempering and when it becomes hot add cumin seeds and curry leaves and off the flame. When the pressure in the pressure pan drops add the tempering and mash the lentils with a laddle and add some water to make it a little watery consistency. Now bring it to a boil and add salt and let it boil for 5 minutes and now remove from the flame add the chopped coriander leaves for garnishing and serve hot with chapatis, rice and it is also a great combination for idly and dosa.