Tomato kuzhambu

Ingredients:

tomatoes-3 cubed

Onion-1/2 chopped

Chilli powder-1 tbsp(adjust to your taste)

Salt

to grind to smooth paste:

cocunut-4 tbsp

jeera-1 tbsp

garlic-2 or 3 

to temper:

mustard seeds-1 tbsp

curry leaves-1 spring

Method:

1. heat oil in a pan add the to temper items.Then add the onion and saute till it becomes transparent.Add the cubed tomatoes and fry till it becomes mushy.
2. Add the chilli powder and add till oil seperates.Add the ground mixture and water and allow to boil.Simmer till oil separates.

Poondu puzhi kulambu

Ingredients:

Garlic-10 to 12 gloves

Onion-1/2 chopped

Tomato-a small chopped

Tamarind-lemon size soaked in hot water

coriander powder-1.5 tbsp

chilli powder-1 tbsp

turmeric powder-a pinch

salt to taste

to grind to smooth paste:

cocunut-4 tbsp

jeera-1 tbsp

half onion

to temper:

mustard seeds-1 tbsp

fenugreek-1 tbsp

curry leaves-a spring

Method:

1. heat oil in a pan and add the to temper items.Then saute the onion till it becomes transparent.Then add the garlic and saute for 1 min,
2. Then add the tomatoes and fry till it becomes mushy.Then add the tamarind juice and allow to boil.Add the ground mixture and salt.Simmer till oil seperates.Serve with rice.

Drumstick Puzhi kulambu

                         This is a recipe i got from my MIL.

Ingredients:

Drumstick-2 or 3 cut into small pieces
Onion-1 chopped
Tomato-1 chopped
Tamarind-lemon size soak in hot water
Cocunut-3 tbsp
Jeera-1 tbsp
Coriander powder-1 tbsp
Chilli powder-1 tsp
Mustard seeds
Curry leaves-a spring
Salt to taste

Method:

1. Fry cocunut till it becomes brown and grind it along with jeera and set aside.
2. Heat oil in a pan and splutter some mustard seeds and curry leaves and saute the onion till it becomes transparent.Then add in the tomatoes and wait till it becomes mushy.
3. Then add in the drumsticks and fry for a while.Then add in the masala powders,fry till the raw smell goes off.
4. Then add in the tamarind juice along with the ground mixture.Allow it to boil.Simmer and cook till oil oozes out.Serve hot with rice.

Paruppu Urundai Kulambu

To make the urundai:

1. Soak a cup of kadalai paruppu for about two hrs.Grind it without adding water.It need not be a smooth paste.
2. Chop one onion,little ginger,2 or 3 green chillies.Mix it wit the ground mixture and make small balls from the mixture.
3. Steam the urundai in idly plate if you are so conscious about health and diet.Or you can just deep  fry and drain on a tissue paper.

To make the kulambu:

1. Grind about 4 tbsp of cocunut with 1 tbsp of jeera to a smooth paste.
2. Heat a pan and saute half onion and 1 tomato.Then add about 1 tbsp chilli powder,2 tbsb coriander powder and the ground mixture and fry for a minute.
3. Then add 2 or 3 cups of water and allow it to boil.Once it has thickened add the urundai and allow it to cook for another 10 mins on low flame.

To temper:

Oil,mustard seeds and curry leaves.

fry separately and add to the kulambu.

Tomato Rasam

Ingredients:
Tomatoes-3 (cut and mix it with hands or grind in mixer peeling the skin)
Jeera-1 tbsp
Pepper corns-2 tbsp
Garlic-5 flakes
Tamarind-small lemon size-soak in hot water
Asafoetida-1 tbsp

Method:
1.Grind jeera,pepper and garlic into a coarse powder
2.Heat oil in a big vessel.Add asafoetida,then add the ground mixture and fry till the raw smell goes.
3.Then add the tomatoes and fry till it becomes soft.
4.Then add the tamarind juice and wait till it starts to boil.Dont make it to over boil
5.Then garnish with coriander leaves.

Note:

• peel off the skin of the tomatoes by immersing in hot water.Grind it and add to the rasam.It adds a lovely color to the rasam