VerKadalai kulambhu/ Peanut kulambhu

Kadala kulambhu is a popular south indian gravy primarily made with tamarind paste. The gravy is made with different combinations  but this is my favorite . I tried various style but this one was a great hit in my family and friends. Try this version and let me know....

Serving for 4

Ingredients

Tamarind  --lemon size( use pulp not paste)
Small onion --15 nos

Garlic  -- 10 nos 
Boiled peanuts -1 cup(Soak  and pressure cook for 1 whistle)

Turmeric -- A pinch

Sambhar powder -- 11/2 tsp
Methi seeds -- 1 tsp

Jeera --1 tsp
Soombhu/ fennel seeds- 1 tsp

Curry leaves  -- few

Jaggery -- small piece
Coconut milk - --1/4 cup

Salt  --1 1/2 tsp

Seseme oil -- 5 tsp
Vengaya vadagam -- 1 ball (can use mustard seeds instead)

Asafoetida

Crush 3 garlic with fennel seeds and keep it aside(roughly ground).

Method      

• In a hot pan  heat the oil add methi seeds, jeera  mustard(Vengaya vadagam) , onion curry leaves and garlic saute  till onion turns golden brown.
• Add sambhar powder  and saute for few min. 
• Add tamarind juice  with salt allow it to boil for few min then add boiled peanuts.(the juice should be thick)
• Add Jaggery for combining  all the taste.
• Boil the mix until gravy thickens. Key to  a perfect consistency  is boiling them at simmer for nearly 15- 20 min we can see the oil oozing at edges and make sure the peanut takes all the taste from gravy....
• Add coconut milk.( make sure u don't boil the gravy much after adding the milk )
• Finally add the crushed sombhu and garlic into the boiling gravy  with asefotida and turn off the stove.
• Perfect with hot rice....

Val beans dal/Mochha puruppu kulambhu

Val beans Dal or Mochha puruppu kulambhu is a dish often made on pongal celebration in tamil nadu its a tasty side dish that can be taken along with rice and roti,. Nandal and this gravy makes a perfect combo.Try this and send me your comments.

 Serving for 4 

Ingredients

Frozen Valbeans or mochha-- 1 big bowl

Moog dal  -- 5 tsp

Turmeric  -- A pinch

Sambhar powder -- 2 tsp

Jeera -- 1 tsp

Curry leaves  -- few

Vengaya vadagam -- 2 no

Salt  --1 1/2 tsp

Oil -- 3 tsp

Water  --  2 cups

Asafoetida.

For Seasoning 

Jeera

Vengaya Vadagam

Curry leaves     

 

Method      

• Pressure cook the moog dal with Asafoetida.
• Heat oil in a  pan add  jeera and  then moocha and saute with salt when raw smell disappear add  water.
• Add sambhar powder  with salt allow it to boil for few min.
• Add cooked moogdal.
• When the gravy thickens stop the stove and season with vangaya vadagam and curry leaves.(it takes nearly10 min to thicken).
• Serve hot with Rice.

Drumstick Shallots Moor Kulambhu/ Yogurt Gravy

Moor kulambhu is a excellent gravy taken along with rice.There are many ways in making this gravy this is my twist from original Recipe  . General problems in this gravy is lack of sour taste from yogurt, gravy thickness and new flavour. Try this Recipe you   will overcome all the difficulties.

Serving for 4

Ingredients

Drum stick -- 6 nos( i used frozen fresh taste better)

Butter milk  -- 5ooml

Green chilli -- 6 no
Ginger -- 1 inch
Coconut (grated)--3 tsp

Jeera  -- 2 tsp

Corrinder seeds  -- 2 tsp
Channa dal -- 2 tsp
Uraddal -- 1 tsp
Rice -- 1 tsp
Shallots / Small onion -- 5 nos 
Tamarind paste -- 1 tsp

Mustard seeds -- 1 tsp

Curry leaves -- few

Turmeric  -- A pinch

Salt

Coconut Oil

To Soak  and  grind

      
Jeera

Corrinder seeds
Channa dal
Urad dal
Rice
and grind with ginger, coconut Green chili and shallots

 Method

• On a hot pan add oil , mustard ,curry leaves ,veg and fry them .
• Add the butter milk  with little salt and turmeric.
• Add the grounded paste into the butter  milk.
• Boil for few min and add coconut oil for flavour.
• Serve hot with  rice.

Shallots Tamarind gravy/ Onion Kulambhu, Tamarind dip

Shallot Gravy is a tasty dish to mix with rice.It enhances the taste of shallots by the sour taste from tamrind .its a great dip for tortilla chips.

Serving for 4

Ingredients

Tamarind  --lemon size( use pulp not paste)
Small onion --30 nos

Garlic  -- 10 nos

Turmeric -- A pinch

Sambhar powder -- 11/2 tsp ( Cumin+ Corrinder+Red Chili Powders)
Methi seeds -- 1 tsp

Jeera --1 tsp

Curry leaves  -- few

Jaggery -- small piece

Salt  --1 1/2 tsp

Oil -- 4 tsp

Seseme oil -- 3 tsp
Vengaya vadagam -- 1 ball canuse mustard seeds instead

Asafoetida.

Method      

• In a hot pan  heat the oil add methi seeds, jeera  mustard , onion and garlic saute  till onion turns golden brown.
• Add sambhar powder  and saute for few min. 
• Add tamarind juice  with salt allow it to boil for few min.(the juice should be thick)
• Add Jaggery for combining  all the taste.
• Boil the mix until gravy thickens.
• Serve hot with Rice or serve as a dip its taste good with idly.

Tamarind

Moogdal Spinach Kulambhu

Moogdal Spinach kulambhu is an heathly food with  an protein and lots of iron contents. Feeding greens every week helps in brain devolpment in children.

 Serving for 4 

Ingredients

Chopped spinach -- 1 big bowl

Moog dal  -- 5 tsp

Turmeric  -- A pinch

Sambhar powder -- 2 tsp

Jeera -- 1 tsp

Curry leaves  -- few

Vengaya vadagam -- 2 no

Salt  --1 1/2 tsp

Oil -- 3 tsp

Water  --  2 cups

Asafoetida.

For Seasoning 

Jeera

Vengaya Vadagam

Curry leaves     

 

Method      

• Pressure cook the moog dal with Asafoetida.
• Heat oil in a  pan add  jeera, spinach  and saute with salt when raw smell disappear add  water.
• Add sambhar powder  with salt allow it to boil for few min.
• Add cooked moogdal.
• When the gravy thickens stop the stove and season with vangaya vadagam and curry leaves.(it takes nearly10 min to thicken).
• Serve hot with Rice. 

 Tips

• For extra taste add grounded coconut+jeera .

Tindora sambhar

Sambhar is an authentic south indian recipe mostly taken with rice , dosa and idly. It is  rich in protein as it has cooked Toordal. Try this for a wonderful taste.

Serving for 4

Ingredients

Tamarind  --  lemon size( use pulp not paste)

Toor dal --   4 tablespoon

Onion --   1 cup

Tindora --1 cup( cut into rectangular slices)

Green  chili  --  3 nos

Turmeric -- A pinch
Kosthu podi -- 1 tsp

Sambhar powder -- 2 tsp( red chili powder+Dhania powder+cumin powder)

Jeera -- 1 tsp

Mustard  -- 1 tsp

Curry leaves  --   few

Corinder leaves --  few

Salt --  1 1/2 tsp

Oil --   3 tsp

Asafoetida.

      

To dry roast and grind

Red chili 1nos

Dhania - 1tsp

Chana dal - 1tsp

For Seasoning

Mustard

Jeera

Curry leaves           

Corinder leaves      

Method

• On a hot pan add Oil and mustard seeds , when musard seeds begins to spilt add jeera,Onion,  chilli and curry leaves.
• Saute untill onion turns golden brown then add  veg and saute to take out the raw smell.
• Add sambhar powder  and fry, then add Tamrind juiceand allow to boil for few min, when oil starts  to appear  add pressure cooked Toordal and stir.( cook the toordal with tumeric and asafoetida.)
• When u smell aroma of   sambhar add corrinder leaves kosthu podi  and asafoetida.

• Serve hot with Rice.

Tips

• Adding 2 drops of oil with uncooked toor dal helps to cook to perfection.
•  We can season at last for a good flavour

Curry leaves kulambhu/ Karuvapilai kulambhu

Curry leaves  is a heal thy food and a best cure for Alzheimer disease. Taking curry leaves in food is good for digestion , eye development  and brain development in children. Taste wise its soo tasty and delicious.

Serving for 4

Ingredients

Tamarind  --lemon size( use pulp not paste)
Small onion -- 6 no 

Tomatoes  --1 no

Garlic  -- 18 nos

Turmeric -- A pinch

Sambhar powder -- 11/2 tsp 
Cumin powder -- 1/2 tsp
Corrinder powder --1/2 tsp

Jeera --1 tsp
Mustard - 1 tsp

Fenugreek/ --1/2 tsp

Methi seeds

Curry leaves  -- 2 cups say 2 packet

Jaggery -- small piece

Salt  --1 1/2 tsp

Oil -- 4 tsp

Seseme oil -- 3 tsp

Asafoetida.

To Fry and Grind

Curry leaves

Garlic-12 nos

Method      

• In a hot pan  heat the oil add methi seeds, jeera  mustard , onion and garlic saute  till onion turns golden brown.
• Add sambhar, corrinder&  cumin powder  and saute for few min. 
• Add tamarind juice  with salt allow it to boil for few min.
• Add Jaggery for combining  all the taste.
• Add the  grounded paste, When the gravy thickens stop the stove.
• Serve hot with Rice.

Pappu

Pappu is a easy and tasty dish. It takes only few mins and can be used  in various combination. Try it for sure...

Serving for 4

Ingredients

Toor dal --   4 tablespoon

Onion --   1 cup 
Tomatoes -- 2 nos

Green  chili  --  3 nos

Turmeric -- A pinch

Red chili  powder -- 1 tsp

Jeera -- 1 tsp

Mustard  -- 1 tsp

Curry leaves  --   few

Corinder leaves --  few

Salt --  1 1/2 tsp

Oil --   3 tsp

Asafoetida.

Method

• On a hot pan add Oil and mustard seeds , when musard seeds begins to spilt add jeera,Onion,  chilli and curry leaves.
• Saute untill onion turns golden brown then add  tomatoes  and saute to take out the raw smell.
• Add chili powder  and fry, then add  pressure cooked Toordal and stir.( cook the toordal with tumeric and asafoetida.)
• When the gravy thickens add corrinder leaves and asafoetida.

• Serve hot with Rice.

Tips

• Adding 2 drops of oil with uncooked toor dal helps to cook to perfection.
•  We can season at last for a good flavour

Pepper Brinjal Kulambhu/ Ennai Katharikai Kulambhu

Ennai  Katharikai Kulambhu is a wonderful gravy with  a taste of  pepper and tamarind . This is little time consuming to prepare but worth giving a try.I make this gravy as an medicine for common cold .You will really enjoy the unique taste of this gravy try it for sure.

Serving for 8

Ingredients

Brinjal  --  10 nos( choose small size )

Tamarind   --  1 lemon size
Cocont shredded -- 5 tsp
Small onion -- 10 nos
Garlic --  10 nos

Pepper  -- 2 tsp

Red chilli --  5 no

Jeera --   2 tsp

Corrinder seeds --2 tsp
Channa dal --   2 tsp
Vangaya vadagam 5 nos

Mustard seeds -- 1 tsp

Curry leaves --  few

Turmeric -- A pinch

Salt

Oil
Seseme oil

To Fry and  grind

Black pepper      

Red chilli             
Jeera

Corrinder seeds(wait for aroma while frying)
Channa dal
coconut ( until brown)
Vangaya vadagam( dry vathal used for tempering)
 Fry these items one by one

 Method

• Cut the brinjal  open into four .(dont cut to separate just slit open and cut  by holding its green stick)
• Stuff the brinjal with the grounded paste with little salt.
• Leave the brinjal to marinate then fry them in a hot oil slowly by turning all its sides. fry until it changes its color and skin starts to shrink.
• Add garlic to fry and then add tamarind juice with turmeric and salt. 
• Dissolve the rest of the grounded mixture into the  tamarind juice with little sugar and allow it boil until gravy thickens.( it takes nearly an hour)
• Cook with lid closed as it spills outside when boiling.
• When u find the oil leaking out of the gravy turn off the stove and season with mustard asfoetida and curry leaves.
• Add seseme  oil at last for flavour( u can  also cook  completly with   seseme oil )
•  Serve hot with rice

Vendikai / Okra Moor Kulambhu

Vendikai Moor kulambhu is a unique kulambhu variety with the taste of coconut and buttermilk.This is a slight distraction from usual taste.

Serving for 4

Ingredients

Vendikai -- 5 nos

Butter milk  -- 5ooml

Green chilli -- 6 no
Ginger -- 1 inch
Coconut (grated)--3 tsp

Jeera  -- 2 tsp

Corrinder seeds  -- 2 tsp
Channa dal -- 2 tsp

Mustard seeds -- 1 tsp

Curry leaves -- few

Turmeric  -- A pinch

Salt

Coconut Oil

To Soak  and  grind

      
Jeera

Corrinder seeds
Channa dal
and grind with ginger, coconut  and Green chili

 Method

• On a hot pan add oil , mustard ,curry leaves ,veg and fry them .
• Add the butter milk  with little salt and turmeric.
• Add the grounded paste into the butter  milk.
• Boil for few min and add coconut oil for flavour.
• Serve hot with  rice.

Vazhakai/Plankton /Raw Banana Sambhar

Sambhar is an authentic south indian recipe mostly taken with rice , dosa and idly. It is  rich in protein as it has cooked Toordal. Try this for a wonderful taste.

Serving for 4

Ingredients

Tamarind  --  lemon size( use pulp not paste)

Toor dal --   4 tablespoon

Onion --   1 cup

Vazhakai --1 nos( cut into rectabgular slices)

Green  chili  --  3 nos

Turmeric -- A pinch

Sambhar powder -- 2 tsp( red chili powder+Dhania powder+cumin powder)

Jeera -- 1 tsp

Mustard  -- 1 tsp

Curry leaves  --   few

Corinder leaves --  few

Salt --  1 1/2 tsp

Oil --   3 tsp

Asafoetida.

For Seasoning

Mustard

Jeera

Curry leaves           

Corinder leaves      

Method

• On a hot pan add Oil and mustard seeds , when musard seeds begins to spilt add jeera,Onion,  chilli and curry leaves.
• Saute untill onion turns golden brown then add  veg and saute to take out the raw smell.
• Add sambhar powder  and fry, then add Tamrind juiceand allow to boil for few min, when oil starts  to appear  add pressure cooked Toordal and stir.( cook the toordal with tumeric and asafoetida.)
• When u smell aroma of   sambhar add corrinder leaves and asafoetida

• Serve hot with Rice.

Tips

• Adding 2 drops of oil with uncooked toor dal helps to cook to perfection.
•  We can season at last for a good flavour

Pumpkin Kulambhu/Paragikai Kulambhu

Pumpkin Kulambhu/Paragikai Kulambhu is a mouth watery kulambhu with a wonderful flavor of pumpkin.In this kulambhu pumpkin absorbs the kulambhu flavour and gives its own flavor to make the kulambhu tasty.

Serving for 4

Ingredients

Pumpkin                 1 slice

Tamarind                lemon size( use pulp not paste)

Small onion            10 no
Tomatoes                1 no

Garlic                       10 no 

Turmeric                A pinch

Sambhar powder 2 tsp

Jeera                        1 tsp

Fenugreek/             1/2 tsp

Methi seeds

Curry leaves           few

Vengaya vadagm  2 no

Jaggery                    small piece

Salt                           1 1/2 tsp

Oil                             3 tsp

Seseme oil               3 tsp

Asafoetida.

For Seasoning

Methi 

Jeera

Vengaya Vadagam

Curry leaves     

 

Method      

• In a hot pan  heat the oil add methi seeds, jeera , onion and garlic saute  till onion turns golden brown.
• Add  cubed pumpkin (large pieces with skin)and Sambhar podi  ,tomatoes and saute for few min. 
• Add tamarind juice  with salt allow it to boil for few min.
• Add Jagery for combining  all the taste.
• When the gravy thickens stop the stove and season with vangaya vadagam and curry leaves.(it takes nearly 30 min to thicken).
• Serve hot with Rice. 

 Tips

•   For tamarind juice  microwave tamarind  with little water for 2 min.
•   Substitutefor sambhar= 1 tsp of chili powder+Dhaniya poeder+cumin powder)

Pal Vazhakai / Raw Bananakulambhu

PalVazhakai Kulambhu is a mouth watery kulambhu  tempts me to make often and every time its a big hit. I strongly recommend to try it...

Serving for 4

Ingredients

 Vazhakai              1 no( cut into rectangular pieces)

Coconut Milk         1/2 coconut(take 3 different extract  thick, thin and watery)

Tamarind juice       4 tsp

Pepper                   2 tsp

Red chilli                 3 no

Jeera                      2 tsp

Corrinder seeds      2 tsp
Channa dal             2 tsp
Vangaya vadagam 5 nos

Mustard seeds       1 tsp

Curry leaves           few

Turmeric                 A pinch

Salt

Oil

To Fry and  grind

Black pepper      

Red chilli             
Jeera

Corrinder seeds
Channa dal
Vangaya vadagam

For coconut milk

Grind the shredded coconut with little water for a thick extract.
Grind the same coconut with little water for a thin extract.
Grind the same with more water for a watery extract.

 Method

• On a hot pan add oil , mustard ,curry leaves ,veg and fry them .
• Add the watery extract  of coconut milk to cook the veg with little salt.
• Add the grounded paste with thin extract of coconut milk.
• Add the tamarind juice with Thick coconut milk and boil slightly and mix flavors.
• Serve hot with  rice.

Tips

  Avoid red chili and add Black pepper.
 Can  use tin coconut  milk  but fresh coconut enhances the taste.

Tomato Rasam

Rasam is a soup that can be taken in a bowl or with rice it is a wonderful medicine for cold relief.

 Serving for 2

Ingredients

Tomato                      3 nos

Garlic                          5 nos

Turmeric                    A pinch

Mustard                     1 tsp

Jeera                         1 tsp

Coriander seeds        1 tsp

Pepper corns             1 tsp

Curry leaves              few

Corrinder leaves        few

Green  chili                 3 nos

Salt                            1 1/2 tsp

Jaggery                      little

Oil                               3 tsp

Water                         2 cups

Asafoetida.

To fry and  grind

Jeera                      

Coriander seeds    

Pepper corns       

For Seasoning 

Jeera

Mustard

Curry leaves 

Corrinder leaves      

 

Method      

• Heat oil in a  pan add mustard,  jeera, garlic,  chili  and grounded powder.
• Add Tomato juice and  turmeric cook for a while.
• When the gravy thickens add Jaggery,asafoetida and salt. 
• Garnish with corriander leaves and curry leaves

Radish/ Mulangi Sambhar

Sambhar is an authentic south indian recipe mostly taken with rice , dosa and idly. It is  rich in protein as it has cooked Toordal. Try this for a wonderful taste.

Serving for 4

Ingredients

Tamarind                  lemon size( use pulp not paste)

Toor dal                   4 tablespoon

Onion                       1 cup

Veg                          mulangi/ radish 1 no

Red chili                   3 nos

Turmeric                  A pinch

Sambhar powder    2 tsp( red chili powder+Dhania powder+cumin powder)

Jeera                       1 tsp

Mustard                   1 tsp

Curry leaves            few

Corinder leaves       few

Salt                          1 1/2 tsp

Oil                            3 tsp

Asafoetida.

For Seasoning

Mustard

Jeera

Curry leaves           

Corinder leaves      

Method

• On a hot pan add Oil and mustard seeds , when musard seeds begins to spilt add jeera  Onion red chilli curry leaves.
• Saute untill onion turns golden brown then add  veg and saute to take out the raw smell.
• Add sambhar powder  and fry, then add Tamrind juiceand allow to boil for few min, when oil starts  to appear  add pressure cooked Toordal and stir.( cook the toordal with tumeric and asafoetida.)
• When u smell aroma of   sambhar add corrinder leaves and asafoetida

• Serve hot with Rice.

Tips

• Adding 2 drops of oil with uncooked toor dal helps to cook to perfection.
•  We can season at last for a good flavour

Karakudi Murugai Kulambhu

Karakudi  murugai kulambhu  is a authentic south Indian gravy. This is a best recipe to please any picky person. try it ...

Serving for 4

Ingredients

Tamarind                 lemon size( use pulp not paste)

Murugai                   2 nos

 Small onion             10 no 

Small onion              8 nos

Tomatoes                2  nos

Coconut                   3 tsp

Garlic                      10 no 

Turmeric                 A pinch

Sambhar powder     2 tsp

Jeera                       1 tsp

Fenugreek/             1/2 tsp

Methi seeds

Curry leaves            few

Vengaya vadagam     2 no

Jaggery                    small piece

Salt                           1 1/2 tsp

Oil                             3 tsp

Seseme oil                3 tsp

Asafoetida.

To Fry and Grind

8 onions

Tomatoes

Sambhar powder 

Coconut

For Seasoning

Methi 

Jeera

Vengaya Vadagam

Curry leaves     

 

Method      

• In a hot pan  heat the oil add methi seeds, jeera , onion and garlic saute  till onion turns golden brown.
• Add  Veg  and curry leaves  and saute for few min. 
• Add tamarind juice  with salt allow it to boil for few min.
• Add Jagery for combining  all the taste.
• Add the paste, When the gravy thickens stop the stove and season with vangaya vadagam and Corrinder  leaves.(it takes nearly 30 min to thicken).
• Serve hot with Rice. 

 Tips

•   For tamarind juice  microwave tamarind  with little water for 2 min.
•   Substitutefor sambhar= 1 tsp of chili powder+Dhaniya poeder+cumin powder)