Curry leaves kuzhambu

We hardly get any curry leaves in the area we live in. I never gave these aromatic leaves its proper due and I am being punished for it now.....
I am visiting my parents and curry leaves are in abundance at their place. I add a sprig to every dish mom makes, even if it does not require it! Today, mom made curry leaves kuzhambu. It was delicious and I could not stop eating it.

Curry leaves kuzhambu

For the paste - 2 red chillies, 1 tsp whole black pepper, 1 tsp hing, 2 tsp urad dal, 1 1/2 tsp raw rice, 30 curry leaves (approx. 5 sprigs), 1 1/2 tsp tamarind
For tempering - 2 tbsp gingely oil, 1/4 tsp mustard seeds, 1/4 tsp fenugreek seeds

Roast dry all the ingredients for the paste except tamarind and curry leaves. Add curry leaves & tamarind and turn off gas immediately. Grind to a fine paste. Add very little water.
Dissolve the ground paste in 2 cups water. Add salt. Keep aside.
Heat oil. Add the ingredients for tempering. When the mustard seeds splutter, add dissolved paste and simmer till the kuzhambu thickens.

Ridge gourd masiyal

I love ridge gourd but k does not like it. So I do not get to eat it that often. Whenever I go to my parent's place, I ask my mom to make ridge gourd for me. One of my favorite dishes with ridge gourd is the masiyal. My MIL introduced me to this dish. It is easy to make and very tasty.

Ridge gourd masiyal (serves 4)

4 medium- size ridge gourd, peeled & diced
urad dal, 2 tsp
hing, 1/4 tsp
salt
oil
curry leaves, 1 sprig

Heat oil in a kadai. Add urad dal. When it turns brown, add curry leaves and hing.
Add ridge gourd and salt and cook for 6-8 minutes.

Chutneys

Cabbage chutney

Cabbage ¼ kg, chopped
Oil 4 Tbsp
Tamarind juice ½ cup
Onions 2 big
Fenugreek seeds 1 Tbsp
Mustard seeds 1 Tbsp
Asafoetida
Turmeric powder
Garlic
Salt to taste
Coriander leaves

Heat oil. Add chopped cabbage and stir every 2-3 minutes.
After it gets softened keep aside.
Fry all the spices.
Grind spices first, and then add cabbage and tamarind juice. Add salt.
Garnish with coriander leaves.

I have about 10-15 recipes for tomato chutney alone. Amazing how many chutneys one can make with tomato and how different each tastes. Made the instant tomato chutney yesterday after a long time. This chutney goes very well with dosai.

Instant tomato chutney

3 big tomatoes
2 red chillies
1 tsp methi seeds
1 tsp tamarind paste
4 cloves garlic
2 tbsp Oil
Mustard seeds
Hing
Salt

Roast chilli, methi seeds and garlic in oil.
Steam tomatoes and remove skin.
Add all ingredients together and blend in mixer for about ½ minute.
Heat 2 tbsp oil in a kadai.
Add mustard seeds. When they splutter, add hing and the blended tomato mix.
Mix over low fire for 15 minutes, till it thickens and the oil rises to top.




















Tomato chutney

½ kg tomatoes
200 gms sugar
50 gms onion
Ginger
Garlic
Mustard seeds
Red chilli powder
Garam masala powder
Oil
Salt

Grind the onions, ginger & garlic.
Wash & boil tomatoes. Peel & chop them.
Heat oil in a pan & put mustard seeds in it.
When they splutter, put the onion paste and let it fry, stirring all the time.
Now add the tomatoes and cook for 10 minutes.
Add sugar, chilli powder, garam masala and salt.
Remove from fire and allow to cool.
Add acetic acid to preserve for a few days.