Grind coconut, ginger and green chillies and make a paste. Smash curd and make it to a form of butter milk.

Add little water to it. Add turmeric powder and salt to it.

Mix it well. Heat oil in a kadai, splutter mustard seeds, add curry leaves, then add ginger paste and dhal paste followed by curd mix.

Mix them well. Add a little salt.

Garnish with coriander leaves. Courtesy: http://tamilveg.

blogspot.com/ RELATED RECIPES Karakuzhambu Appalam Vathal Kuzhambu Karuvepilai Kuzhambu Paruppu Urundai Kuzhambu Kara Kuzhambu Ingredients: 1 cup - yoghurt/curd ginger, small quantity 2 - green chillies grated/shredded coconut, small quantity 1 tsp - red gram dal 1 tsp - bengal gram dal 1/2 tsp - fried gram dal 2 - cashew nuts 1 tsp - raw rice curry leaves, small quantity coriander leaves, small quantity turmeric powder, small quantity oil for frying salt to taste (less)

Make them to small balls. Heat oil in pan/kadai (Preferably sesame oil), splutter mustard seeds, cumin seeds, red chilly, curry leaves, garlic flakes, now fry onions, then tomatoes and tamarind paste (After removing dust particles).

Now add red chilly powder, coriander powder, turmeric powder and little salt. Let it boil for some 10 mintues.

Transfer the dal balls to this boiling kuzhambu. Finally add coconut paste to this.

Paruppu urundai kuzhambu is delicious and ready to be served. Courtesy: http://tamilveg.

blogspot.com/ RELATED RECIPES Karakuzhambu Mor Kuzhambu Uppu Urundai Appalam Vathal Kuzhambu Karuvepilai Kuzhambu Ingredients: 1 cup - red gram dal 4 - red chillies lemon size - tamarind 1 - onion (large) 2 - tomato 1 tbsp - red chilly powder 2 tbsp - corriander powder 1 tsp - turmeric powder 3 flakes - garlic (medium) 1/2 cup - grated/shredded coconut small quantity - curry leaves 1 tsp - mustard 1 tsp - cumin seeds 1 tbsp - sambar powder salt to taste oil for frying (less)

Fry fenugreek for a minute and make it powdered. Heat oil in kadai, splutter mustard, fry red chillies, curry leaves, black gram dal, bengal gram dal, onions followed by tomatoes, garlic, then add red chiili powder, coriander powder, asafoetida, turmeric powder, and little salt.

Pour tamarind paste to this mixture. Mix them well.

The content has to boil and come to half. It has to be boiled atleast for 30 minutes.

Finally add fenugreek powder and mix it well. Mirchi kuzhambu is hot and delicious.

Courtesy: http://tamilveg.blogspot.

com/ RELATED RECIPES Karakuzhambu Veg kara pongal Mor Kuzhambu Appalam Vathal Kuzhambu Karuvepilai Kuzhambu Ingredients: lemon size - tamarind 5 - pearl onion 2 - tomatoes (medium size) 5 - garlic small quantity - curry leaves small quantity - black gram dal small quantity - bengal gram dal small quantity - mustard small quantity - fenugreek seeds 1 tbsp - chilli powder 2 tbsp - coriander powder 4 - red chillies small quantity - turmeric powder small quantity - asafoetida 3 tbsp - sesame oil salt to taste (less)

Transfer ginger-garlic paste and this mixture to the degchi. Cook well and add the remaining spices alongwith the onions.

Add 1/2 kg. of water and then the boneless chicken.

Cook for 10 mins.and add garam masala.

Your dish is ready for serving. RELATED RECIPES Paneer kathi rolls Braised Salmon Sikkimese steamed Momos Mediterranean tomato oats soup Chicken Muchboos Ingredients: 1 kg - boneless chicken kg - fried onion 200g - water melon kernel 250g - dahi (curds) kg - milk 200g - oil 2 tsp - ginger-garlic paste 250g - tomato puree 2 tsp - chilli powder 2 tsp - salt 1 tsp - coriander powder 1 tsp - turmeric 25g - garam masala (sabut) 1 tsp - kasoori methi (less)

Heat ghee in a pan and temper with mustard seeds, jeera, curry leaves, garlic, hing and red chilies; Serve hot with steamed rice and enjoy! Tip: This rasam could also be had as is, like a soup! This dish is also called Punarpuli saaru. Courtesy: http://maneadige.

blogspot.com/ RELATED RECIPES Pineapple rasam Vepampoo rasam Instant Lemon Rasam Instant Garlic Rasam Tomato puree rasam Ingredients: 7 to 8 - kokum, wet/dry 1 tsp - jaggery 1/2 tsp - mustard seeds 1/2 tsp - cumin/jeera 3 to 4 - dry red chilies, low to medium spiced 4 to 5 - curry leaves 1 to 2 - garlic flakes (optional) 1 to 2 tsp - ghee/oil a generous pinch of hing salt as per taste (less)

Keep other ingredients ready. Heat oil in a pan/kadai, fry asafoetida, fenugreek seeds, red gram, bengal gram dal, curry leaves and grind them to a powder once it is cooled.

Grind coconut to a paste. Care must be taken not to fry fenugreek for long since it will taste bitter.

Heat oil in a pan/kadai, splutter mustard seeds, add asafoetida, curry leaves, red chilly and add tamarind paste and required water and salt. Mix them well, add turmeric powder and the grinded powder.

Finally add grinded coconut. Hot curry leaves kuzhambu is delicious and ready to be served.

It can be served with white rice. Courtesy: http://tamilveg.

blogspot.com/ RELATED RECIPES Karakuzhambu Mor Kuzhambu Appalam Vathal Kuzhambu Paruppu Urundai Kuzhambu Kara Kuzhambu Ingredients: 1 bunch - curry leaves lemon size - tamarind 1 tbsp - red gram 1 tbsp - bengal gram dal 5 - red chillies 1 tbsp - black pepper 1 tsp - mustard seeds 1 tsp - fenugreek seeds a pinch - asafoetida a pinch - turmeric powder 2 tbsp - grated/shredded coconut oil for frying salt to taste (less)

Transfer ginger-garlic paste and this mixture to the degchi. Cook well and add the remaining spices alongwith the onions.

Add 1/2 kg. of water and then the boneless chicken.

Cook for 10 mins.and add garam masala.

Your dish is ready for serving. RELATED RECIPES Prawn vindaloo Papad methi Papad curry vegetable Papad platter Papad paratha Ingredients: 1 kg - boneless chicken kg - fried onion 200g - water melon kernel 250g - dahi (curds) kg - milk 200g - oil 2 tsp - ginger-garlic paste 250g - tomato puree 2 tsp - chilli powder 2 tsp - salt 1 tsp - coriander powder 1 tsp - turmeric 25g - garam masala (sabut) 1 tsp - kasoori methi (less)

Mix ginger paste with turmeric and apply nicely on fish. Heat oil and put into Shahjeera, after 10 secs put in fish slices and fry them nicely.

Cover with hot water and put in the chillies and coriander leaves. Simmer over a slow fire for 10 minutes.

Serve with plain boiled rice. RELATED RECIPES Garlic Lemon Potatoes Brinjal curry Thai Tofu yellow curry Papad curry vegetable Chole Palak Ingredients: 500 g - hilsa fish 1 tsp - turmeric powder 4 - red chillies 1 large piece - ginger 1 small bunch - sliced coriander leaves 1 tsp - shahjeera 4 - green chillies, sliced 100 g - mustard oil salt to taste (less)

Heat oil and add cumin seeds (jeera), bay leaf, cardamom, whole black pepper and cloves. When Cumin seeds are done add the rice and salt, mix well.

Add water. When it starts boiling low down the flame of the gas and cover it partially.

Keep an eye, rice will be done when holes appear on the surface and water is completely absorbed. Serve the jeera pulao hot with any gravies or raita (less)