KEERA (SPINACH) URUNDAI MOR KUZHAMBU

 

We always make mor kuzhambu during important festivals / pandigai (as called in Tamil).  One of the easiest recipes of South India and one of my favourite too.  Mor Kuzhambu is generally made with paruppu urundai or dried salty sundakkai with white pumpkin or okra (bhindi).  My husband likes it with yellow pumpkin for the sweet, sour and salty taste. Here is the recipe with Keera Paruppu Urundai.  I took the recipe from here. You can replace spinach with any greens.  I normally soak all the dals for a minimum of 6 – 8 hours as soaked dals digest faster. 

SPICY CHAAS

Chaas also called as lassi is a buttermilk famous in North India.  Chaas is lighter than lassi which is little thick and is usually taken after a heavy meals.  It is also served as a welcome drink in hot summer when you feel like having something very cold and refreshing.  I made this spicy chaas for my husband as he likes hot and spicy stuff compared to sweet.

COCONUT KAJU SHEERA

I have a sweet tooth and after every meal would like to have some kind of sweet.  If nothing is there… I would end up having bourvita or horlicks or kishmish.  I made coconut sheera with jaggery and it came out good.  This can be had as a halwa and simply cut it into 2” square and take it as barfi.

KATHRIKAI (BRINJAL) PULI KOOTU

I learnt this recipe from my mother-in-law which is very different from what my mom makes.  I liked this kootu as it gives more of a sambhar look and taste, it can be had with paranthas as well.  Katrikkai puti kootu can be made quickly as brinjal cooks in no time.

TOMATO PICKLE

 

I simply like this pickle with my idli or dosa.  The sweet and tangy flavour of tomato and the sourness of tamarind really go so well in this pickle that you can have with almost anything – idli, dosa, upma, rice, roti, parantha.  It is my best travelling partner – pack some phulka and tomato pickle and you are ready to go.  This pickle can be kept in the refrigerator for almost 10 days.

SAMBHAR POWDER

 

Sambhar Powder is one of the most important podi/powder in a south Indian kitchen and every household in southern India will have their own sambhar powder recipe though the ingredients go into the making of this powder would be more or less the same.  Here is my sambhar powder recipe.