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[sgusa]

Milagu Kozhambu

2 Tbs Urad Daal
1 Tbs Channa daal
1 tsp Methi
1 tsp Daniya seeds
1 Tbs Black pepper corns ( about 10-12, add more if you like the heat, but beware the morning after )
3/4 dried red chillis
Curry leaves ( use sight measure to get about a handful washed.)

Heat a couple of tps of oil in a skillet/pan, and fry up the curry leaves to golden crunchy level. Add the daal + seeds + pepper a bit after teh curry leaves and fry to brown ( watch carefully to avoid burning, dont use cast iron, since removing from heat will not cool it as fast as aluminium ). Toss in teh red chillis , stir in for a few seconds.

Move the whole thing to a spice mill/ coffee grinder and powder to medium fine consistancy.

Extract juice from a lemon sized ( desi lemon ) ball of tamarind. It is ok to have some of the pulp in the liquid, infact desirable to do so to get a thick extract.

In 1 tsp of oil, splutter mustard seeds, a tsp of urud daal, and pour in the tamarind extract and boil to thicken. Add the powder we prepared and stir to a thick consistancy. Cook a bit more. Add some fresh curry leaves to garnish. Add some more oil in if you like that sort of thing

Eat with hot rice and some papad.

[vincent]

Thanks Sgusa. I will try it soon.

It looks more like a thick Rasam than a thick Sambhar, but I am sure it is good.

Below is the recipe for Mangalore Kolambo (if you replace L with the Tamil Zh it is close). This is quite popular with the Saraswat-Brahmins and Christians on the coast:

Mangalore Kolambo

Ingredients:

1 Cup of Toor Dal (You may use Masoor Dal if in a hurry)
Vegetables cut into small pieces :
1-2 Drumsticks
1 Potato
1 Egg plant
1 Carrot
2 Onions
2 Tomatoes

Spices for Masala :

For Grinding:
2 tsp urad dal
1 tsp coriander seeds
1/2 tsp Jeera
1/4 tsp of methi seeds
6 peppercorns
¼  tsp turmeric powder
5 Red chillies
2 Kashmiri chillies
¼ the Tsp of hing
3 Tablespoons of grated (or dessicated) coconut

For seasoning :
2 tsp mustard seeds
12 curry leaves
2 Red chillies


Method:

1.   Cook Toor dal until soft
2.   Roast all the spices (except Turmeric and Hing) in a hot pan with a little oil.
3.   Roast in the same pan now the coconut until it is brown
4.   Grind the roasted spices and coconut as well as hing and Turmeric along with 1 cup of thick tamarind water into a paste.
5.   Cook the vegetables in some water and salt.
6.   When the vegetables are cooked add cooked Dal and the masala paste.
7.   Cook for a few minutes
8.   For seasoning, heat two table spoons of oil in a small pan and put mustard seeds, curry leaves and the red chillies.
9.   When the mustard seeds start spluttering all of it to the Kolambo mix ands stir well.
10.   Add salt and more tamarind water as per taste.

Enjoy!!!!

[MockTurtle]

Milagu Kozhambu

2 Tbs Urad Daal
1 Tbs Channa daal
1 tsp Methi
1 tsp Daniya seeds
1 Tbs Black pepper corns ( about 10-12, add more if you like the heat, but beware the morning after )
3/4 dried red chillis
Curry leaves ( use sight measure to get about a handful washed.)

Heat a couple of tps of oil in a skillet/pan, and fry up the curry leaves to golden crunchy level. Add the daal + seeds + pepper a bit after teh curry leaves and fry to brown ( watch carefully to avoid burning, dont use cast iron, since removing from heat will not cool it as fast as aluminium ). Toss in teh red chillis , stir in for a few seconds.

Move the whole thing to a spice mill/ coffee grinder and powder to medium fine consistancy.

Extract juice from a lemon sized ( desi lemon ) ball of tamarind. It is ok to have some of the pulp in the liquid, infact desirable to do so to get a thick extract.

In 1 tsp of oil, splutter mustard seeds, a tsp of urud daal, and pour in the tamarind extract and boil to thicken. Add the powder we prepared and stir to a thick consistancy. Cook a bit more. Add some fresh curry leaves to garnish. Add some more oil in if you like that sort of thing

Eat with hot rice and some papad.

whoa, sounds super spicy! (chillies+pepper)

[sudzz]

Milagu Kozhambu

2 Tbs Urad Daal
1 Tbs Channa daal
1 tsp Methi
1 tsp Daniya seeds
1 Tbs Black pepper corns ( about 10-12, add more if you like the heat, but beware the morning after )
3/4 dried red chillis
Curry leaves ( use sight measure to get about a handful washed.)

Heat a couple of tps of oil in a skillet/pan, and fry up the curry leaves to golden crunchy level. Add the daal + seeds + pepper a bit after teh curry leaves and fry to brown ( watch carefully to avoid burning, dont use cast iron, since removing from heat will not cool it as fast as aluminium ). Toss in teh red chillis , stir in for a few seconds.

Move the whole thing to a spice mill/ coffee grinder and powder to medium fine consistancy.

Extract juice from a lemon sized ( desi lemon ) ball of tamarind. It is ok to have some of the pulp in the liquid, infact desirable to do so to get a thick extract.

In 1 tsp of oil, splutter mustard seeds, a tsp of urud daal, and pour in the tamarind extract and boil to thicken. Add the powder we prepared and stir to a thick consistancy. Cook a bit more. Add some fresh curry leaves to garnish. Add some more oil in if you like that sort of thing

Eat with hot rice and some papad.

whoa, sounds super spicy! (chillies+pepper)

It is supposed to be so...apparently when eaten in moderation helps clean out your insides..My mom would never make it more than one serving per person so I guess must not be something that one should have in excess.

[MockTurtle]

Milagu Kozhambu

2 Tbs Urad Daal
1 Tbs Channa daal
1 tsp Methi
1 tsp Daniya seeds
1 Tbs Black pepper corns ( about 10-12, add more if you like the heat, but beware the morning after )
3/4 dried red chillis
Curry leaves ( use sight measure to get about a handful washed.)

Heat a couple of tps of oil in a skillet/pan, and fry up the curry leaves to golden crunchy level. Add the daal + seeds + pepper a bit after teh curry leaves and fry to brown ( watch carefully to avoid burning, dont use cast iron, since removing from heat will not cool it as fast as aluminium ). Toss in teh red chillis , stir in for a few seconds.

Move the whole thing to a spice mill/ coffee grinder and powder to medium fine consistancy.

Extract juice from a lemon sized ( desi lemon ) ball of tamarind. It is ok to have some of the pulp in the liquid, infact desirable to do so to get a thick extract.

In 1 tsp of oil, splutter mustard seeds, a tsp of urud daal, and pour in the tamarind extract and boil to thicken. Add the powder we prepared and stir to a thick consistancy. Cook a bit more. Add some fresh curry leaves to garnish. Add some more oil in if you like that sort of thing

Eat with hot rice and some papad.

whoa, sounds super spicy! (chillies+pepper)

It is supposed to be so...apparently when eaten in moderation helps clean out your insides..My mom would never make it more than one serving per person so I guess must not be something that one should have in excess.

well, am a wimp when it comes to spicy food - can handle only a dash of puLikachal(spiced up much boiled tamarind syrup?), that too, with a ton of curd!

this time around, when i visited india, i went to saravana bhavan and since i was greedy and starved for SI food, i ordered all sort of items, including a puLiyodarai (tamarind rice). i paid the price for the rest of my trip.

[fineleg]

You have super mellow stomach  Don't ever go near sgusa's concoctions!

[sgusa]

MT: And you call yourself a SI ( dont say you never did! )!!

[poondu]

Saravana Bhavan is over-rated, IMO. It was good in its initial days.

For any tiffin items Coimbatore Anna Purna is miles ahead.

[toney]

Saravana Bhavan is over-rated, IMO. It was good in its initial days.

For any tiffin items Coimbatore Anna Purna is miles ahead.

How about MTR in Bangalore (near Lal Bagh)?

[poondu]

Sorry Toney, never been to MTR . I am basically from Chennai. 

[sgusa]

Saravana Bhavan is over-rated, IMO. It was good in its initial days.

For any tiffin items Coimbatore Anna Purna is miles ahead.

How about MTR in Bangalore (near Lal Bagh)?

MTR is ok. But there are better places for tiffin in Bangalore

[MockTurtle]

Saravana Bhavan is over-rated, IMO. It was good in its initial days.

For any tiffin items Coimbatore Anna Purna is miles ahead.

yes, i recall eating a "cauliflower masala dosai" there and was divine - so were the pooris. yum!

[MockTurtle]

MT: And you call yourself a SI ( dont say you never did! )!!

hey, my family is woriginally from palghat and the food at home is rather bland. (as my cousin's husband calls it , "asattu" (idiotic?) tidippu (sweetness)"), talking about mambazha smabar(ripe mango sambar) and such!

and before anyone asks, yes, i do speak that funny tamizh

[LosingNow]

MT: And you call yourself a SI ( dont say you never did! )!!

hey, my family is woriginally from palghat and the food at home is rather bland. (as my cousin's husband calls it , "asattu" (idiotic?) tidippu (sweetness)"), talking about mambazha smabar(ripe mango sambar) and such!

and before anyone asks, yes, i do speak that funny tamizh

What is with the water of Palghat? You are like the 4th opinionated Palghat girl/woman I "know"

[fineleg]

Water really is everything.
We knew water  had to do with the SAF chicks. That is proven 

Now water is also proving to be the cause of the Palghat akkas' opinions

[LosingNow]

Water really is everything.
We knew water  had to do with the SAF chicks. That is proven 

Now water is also proving to be the cause of the Palghat akkas' opinions

Palghat water ...Vidya Balan.

[MockTurtle]

MT: And you call yourself a SI ( dont say you never did! )!!

hey, my family is woriginally from palghat and the food at home is rather bland. (as my cousin's husband calls it , "asattu" (idiotic?) tidippu (sweetness)"), talking about mambazha smabar(ripe mango sambar) and such!

and before anyone asks, yes, i do speak that funny tamizh

What is with the water of Palghat? You are like the 4th opinionated Palghat girl/woman I "know"

  never been to palghat! must be the genes

[toney]

Water really is everything.
We knew water  had to do with the SAF chicks. That is proven 

Now water is also proving to be the cause of the Palghat akkas' opinions

Palghat water ...Vidya Balan.

Dai, Vidya Balane thottu pogaruthe (Leave the lady alone)

[fineleg]

Water really is everything.
We knew water  had to do with the SAF chicks. That is proven 

Now water is also proving to be the cause of the Palghat akkas' opinions

Palghat water ...Vidya Balan.

Thanx for reminding...ooh.

[sudzz]

Sorry Toney, never been to MTR . I am basically from Chennai. 

MTR is way way more over rated than SB of Chennai...

[fineleg]

This BABE ROCKS! Go VidyaB!

[MockTurtle]

err...could you keep this thread just for "family recipes"? don't you have a smoochalious thread for such things?

well, i 'spose, one could say, these pictures could be recipes for family disasters!

[fineleg]

Its all a matter of 'taste' and they are delicious like an apple pie! Food related, won't u say?

It can be moved to that special smooch thread...if mods want to move it...I'm fine if they want to move it there
http://www.cricketvoice.com/cricketforum2/index.php?topic=1904.0

[sgusa]

Food thread hijacked by babes.

So the order of importance here in the DG is....

Cricket << Food <<<< Babes <<<<<<<< SG/GC fights <<<<<<<<<<< CP/Jaat || CP/Dex fights <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<< MT's pics

(I had to go and add that last part, didnt I? )

[LosingNow]

err...could you keep this thread just for "family recipes"? don't you have a smoochalious thread for such things?

well, i 'spose, one could say, these pictures could be recipes for family disasters!

 
Cost-benefit analysis .. family disaster vs Balan ..

[toney]

Sorry Toney, never been to MTR . I am basically from Chennai. 

MTR is way way more over rated than SB of Chennai...

Yeah, I like SB more than MTR too.

[fineleg]

Food thread hijacked by babes.

So the order of importance here in the DG is....

Cricket << Food <<<< Babes <<<<<<<< SG/GC fights <<<<<<<<<<< CP/Jaat || CP/Dex fights <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<< MT's pics

(I had to go and add that last part, didnt I? )

Hehe...
Mock: Now do u agree? The DG lubs u MORE THAN anything else!

[fineleg]

Food thread hijacked by babes.

So the order of importance here in the DG is....

Cricket << Food <<<< Babes <<<<<<<< SG/GC fights <<<<<<<<<<< CP/Jaat || CP/Dex fights <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<< MT's pics

(I had to go and add that last part, didnt I? )

changing the order a lil' bit...

Cricket <<<<<<<< SG/GC fights <<<<<<<<<<< CP/Jaat || CP/Dex fights <<<<<<< Food  <<<<<< Babes<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<< MT's pics

[MockTurtle]

back to business - i made some "methi puris" over the holidays and was declared a success by the ones who ate them. anyone interested in the recipe? i get so sick of deep-frying and all the yucky smell it generates that i end up not eating a morsel of it.

[fineleg]

back to business - i made some "methi puris" over the holidays and was declared a success by the ones who ate them. anyone interested in the recipe? i get so sick of deep-frying and all the yucky smell it generates that i end up not eating a morsel of it.

Wow! You cook all that and don't eat!

[LosingNow]

back to business - i made some "methi puris" over the holidays and was declared a success by the ones who ate them. anyone interested in the recipe? i get so sick of deep-frying and all the yucky smell it generates that i end up not eating a morsel of it.

What were they eaten with? Dont say pickles and yogurt!!

[MockTurtle]

back to business - i made some "methi puris" over the holidays and was declared a success by the ones who ate them. anyone interested in the recipe? i get so sick of deep-frying and all the yucky smell it generates that i end up not eating a morsel of it.

Wow! You cook all that and don't eat!

well, whenever i am in the kitchen cooking greasy stuff, i get so suffocated by the smell that i can't bring myself to eat it. i have to take 3-4 showers to get rid of the odour. if something remains, i eat it the next day or so. anyway, i get my thrill in the creation and not in the consumption.

[MockTurtle]

back to business - i made some "methi puris" over the holidays and was declared a success by the ones who ate them. anyone interested in the recipe? i get so sick of deep-frying and all the yucky smell it generates that i end up not eating a morsel of it.

What were they eaten with? Dont say pickles and yogurt!!

nah - it was just munched as a snack coz they were sufficiently spicy. i made bite-sized ones. can never figure out the pickle+roti combo!

[LosingNow]

back to business - i made some "methi puris" over the holidays and was declared a success by the ones who ate them. anyone interested in the recipe? i get so sick of deep-frying and all the yucky smell it generates that i end up not eating a morsel of it.

What were they eaten with? Dont say pickles and yogurt!!

nah - it was just munched as a snack coz they were sufficiently spicy. i made bite-sized ones. can never figure out the pickle+roti combo!

Interesting.
Actually stuffed paranthas (potatoes, cauliflower, lentils, white radishes etc) go very well with pickles and in the north they eat them with butter(specially Amul)!!

[MockTurtle]

back to business - i made some "methi puris" over the holidays and was declared a success by the ones who ate them. anyone interested in the recipe? i get so sick of deep-frying and all the yucky smell it generates that i end up not eating a morsel of it.

What were they eaten with? Dont say pickles and yogurt!!

nah - it was just munched as a snack coz they were sufficiently spicy. i made bite-sized ones. can never figure out the pickle+roti combo!

Interesting.
Actually stuffed paranthas (potatoes, cauliflower, lentils, white radishes etc) go very well with pickles and in the north they eat them with butter(specially Amul)!!

i know that punjabis put a dollop of butter on their parathas, even for b'fast. when i get to eat parathas, i usually use curd. but most of these stuffed parathas are already spicy and so i don't get the pickle part!

[LosingNow]

back to business - i made some "methi puris" over the holidays and was declared a success by the ones who ate them. anyone interested in the recipe? i get so sick of deep-frying and all the yucky smell it generates that i end up not eating a morsel of it.

What were they eaten with? Dont say pickles and yogurt!!

nah - it was just munched as a snack coz they were sufficiently spicy. i made bite-sized ones. can never figure out the pickle+roti combo!

Interesting.
Actually stuffed paranthas (potatoes, cauliflower, lentils, white radishes etc) go very well with pickles and in the north they eat them with butter(specially Amul)!!

i know that punjabis put a dollop of butter on their parathas, even for b'fast. when i get to eat parathas, i usually use curd. but most of these stuffed parathas are already spicy and so i don't get the pickle part!

True..about pickles and stuffed spicy paranthas.
We occassionally have Parantha Feast at home with all the friends.. usually it is a Sat or Sun brunch affair. I go with the yogurt..but most of the group here likes to eat dollops of Amul butter...and some homemade mango pickle.
Speaking of Amul butter.. that is the only butter my daughter eats. Something special about it.

[sgusa]

I like them either with Butter, or with Dahi and pickle (usually mango & garlic )

[sudzz]

I like them either with Butter, or with Dahi and pickle (usually mango & garlic )

Since Im off butter and pickles mine are usually with Dahi but can get the taste of garlic pickles or ginger pickles out of my mounth...

[MockTurtle]

I like them either with Butter, or with Dahi and pickle (usually mango & garlic )

Since Im off butter and pickles mine are usually with Dahi but can get the taste of garlic pickles or ginger pickles out of my mounth...

garlic pickle sounds potent! *shudder*

[sgusa]

I like them either with Butter, or with Dahi and pickle (usually mango & garlic )

Since Im off butter and pickles mine are usually with Dahi but can get the taste of garlic pickles or ginger pickles out of my mounth...

garlic pickle sounds potent! *shudder*

I like garlic in most things. Esp mango & garlic pickles. But the best is a garlic pickle with a small amount of boiled chick peas that my grand mom used to make.