Family Favorites - Masal Vadai Kuzhambhu

I thought of writing about the dishes that I loved growing up, ones that brings back memories every time I make them at home(even now), ones that are favorites of a particular member of the family , ones that amma makes often on repeated requests from us..ones that are Grandma's special..well , the list continues...Hence this family favorite series. This is my second post in this one, but honestly this kuzhambhu should have been in the first post.
Generally any tamarind based gravy with a main ingredient is referred to as 'Kuzhambhu' and it forms an integral part of any Tamilian Menu. This one is prepared with the Masala vadai as the main ingredient. The paruppu vadai soaked in the tamarind gravy is a delicacy and its such a favorite at our home.My mother makes this as a special dish, whenever we have some vegetarian guests for lunch.
You dont have to make any side dish or veggies, just some papads will fulfill the entire meal, because I am sure that your guests will not reach out for the rasam or curd to end the meal.

For the Masala Vadai:
Ingredients:
1 cup Channa dhal
1 green chili
1 tsp sombu/fennel seeds
1 medium onion
curry leaves

Method.
Soak the channa dhal for atleast 3 hrs.
Grind the dhal along with sombhu and salt, without adding water.
The mixture should be coarse in texture.
Slice the onion thinly and add to the dhal mixture.
Add the finely chopped chilli and curry leaves.
Mix well and make equal sized balls.
Heat oil in a pot, flatten each ball and deep fry them in medium heat.
Note:
The vadai's should be thick and soft inside, not thin and crispy.

For the Kuzhambhu
Ingredients:
Lemon sized tamarind
1 cup chopped onion
1 cup chopped tomato
1 green chilli
1 inch ginger finly chopped
few curry leaves.
1 tsp mustard seeds
1 tsp urad dhal
1 tsp fenugreek seeds
11/2 tsp chilli powder
3 tsp coriander powder
1/2 tsp turmeric powder
salt to taste

Method
Soak tamarind in 1 cup of water
Extract the pulp completely and add 3 more cups of water to it.
To the extract add all the dry powders and salt.
Take 2 tblsp of oil in a wide bottomed pot.
Add mustard, urad dhal, fenugreek, and curryleaves.
When the mustard pops, add the thinly sliced onion, ginger, green chilli and fry till translucent.
Add the chopped tomatoes and cook till mushy.
To this add the tamarind mixture and close with a lid.
let it boil for approximatly 10 mins or until the raw smell goes.
Reduce the heat to minimum and add all the vadai's.
Switch of the stove after 2 mins. Close with lid.
Let it sit for an hour before serving.

Note:
If the kuzhambhu is watery, crush one or two vadai's to help thicken the gravy.
Check for salt before adding the vadai's.
You can also use 3tsp of sambhar powder instead of chilli pwd and coriander powder.

Chilli Garlic Mushrooms

Decided to try something new for this months AWED - Chinese hosted by DK of Culinary Bazaar. This is my favorite event featuring new cuisine every month giving me an oppurtunity to explore new recipes.
Coming to Chinese cuisine I have never attempted anything apart from the regular fried rice and Veggie noodles.Though I cook mushroom atleast twice a week , its always in the form of some curry, or pulao. Thought why not give mushrooms a try with some nice and spicy Chinese recipe .With that in mind, started digging my recipe collections and found this small scribbling in a corner of a page, which had whole lot of recipes, waiting to be tried.
I remember noting it down from one of my favorite tamil magazine 'Aval Vikatan'.
This recipe seemed very simple and morever I had all the ingredients except vinegar. Since I dont like the taste of vinegar, replaced it with lime juice. At first I was a little hesistant to add tomato ketchup, but believe me a little sweetness enhances the taste.
I also tried the same recipe with cauliflower and also with chicken, both turned out great, will post them later this month.

Here you go with the recipe.

Ingredients:
1 pack white button mushrooms, cut into quarters
1 medium onion sliced
1 medium green bell pepper sliced
3 medium garlic chopped
a very small piece of ginger chopped
1 tsp tomato ketchup
1 tsp chili powder
3 tblsp light soy sauce
1 tblsp corn powder dissolved in 3 tblsp water
1 tblsp lime juice
1/2 cup spring onion chopped

Method:
Cut mushrooms into halves.
Cut capsicums into halves, remove the seeds and cut into thin strips
Drain and keep aside.

In a pan add 2 tblsp of olive oil
Add the onion ,garlic and ginger and fry till translucent
Add capsicums and mushrooms. Add salt.
Stir fry till vegetables are tender crisp.
Add chili powder tomato ketchup and ¼ cup water. Simmer till almost dry
Add soy sauce and Lime juice. Mix corn flour with water and add.
Bring to a boil, simmer for 1 minute.
Sprinkle with spring onion ,give it a toss and switch off the stove.
Serve hot with roti's , noodles or fried rice



Note:
We can also add chopped green chillies along with garlic, instead of chili powder and vinegar instead of lime/lemon juice.