30 Vegetarian Kuzhambu Recipes

Bored of regular sambar, rasam for lunch??30 vegetarian kuzhambu recipes are here to make your lunch interesting. Just click on each picture to get the recipe. I am sure these recipes will be very much helpful for you. Here you go!!

Pakoda Kuzhambu: (Pakora Kuzhambu)

Verkadalai Vatha Kuzhambu: (Peanut Vatha Kuzhambu)

Vazhai Poo Kuzhambu: (Banana Flower Kuzhambu)

Karuveppilai Kuzhambu: (Curry Leaves Kuzhambu)

Kadalaiparupu Sorakkai Kuzhambu: (Channa Dal - Botte gourd Kuzhambu)

Kathirikkai Kuzhambu: (Brinjal Kuzhambu)

Chinna Vengaya Kuzhambu: (Small Onion Kuzhambu)

Milagu Kuzhambu: (Pepper Kuzhambu)

Pachai Sundakkai Kuzhambu: (Raw Turkey Berry Kuzhambu)

Kathirikkai - Murungaikkai Kaara Kuzhambu : (Brinjal - Drumstick Kaara Kuzhambu)

Kondakadalai Thengaipaal Kuzhambu: (Chickpeas Coconut milk kuzhambu)

Senai Kizhangu Pulisery: (Yam Pulisery)

Kadalai parupu - Pudalangai Kuzhambu: (Channa Dal - Snake gourd Kuzhambu)

Anjaraipetti Kuzhambu:

Manathakkali Vathal Kuzhambu:

Tomato Kuzhambu:

Thattam Payaru Kuzhambu:

Mor Kuzhambu:

Poondu Kuzhambu: (Garlic Kuzhambu)

Vazhakkai Kuzhambu: (Raw Plantain Kuzhambu)

Urulai kizhangu Kuzhambu: (Potato Kuzhambu)

Vendhaya Kuzhambu :

Brinjal Kuzhambu For Koozh:

Puli Illa Kondakadalai Kuzhambu: (No Tamarind Chickpeas Kuzhambu)

Poosanikkai Mor Kuzhambu: (Ash gourd mor kuzhambu)

Vendakkai Puli Kuzhambu: (Ladies Finger tamarind kuzhambu)

Meal Maker Kuzhambu:

Thattam Payaru Kuzhambu(2):

Vendhaya Kuzhambu(2):

Vazhakkai Kuzhambu(2): (Raw Plantain Kuzhambu (2)

Vazhakkai Kuzhambu (Raw Plantain Kuzhambu)

The best part about this recipe is that it doesn't use coconut at all.. Recipe for tasty and healthy Vazhakkai kuzhambu follows..

Recipe For : 2

Preparation Time : 30 minutes

Ingredients:

Raw Plantain            - 1 (Vazhakkai)
Small Onion             - 5 to 8
Tamarind                  - small lemon size ball
Curry Leaves            - few
Salt                            - As required
Turmeric Powder      - 1/4 tsp
Chili Powder             - 1/2 tsp
Coriander Powder     - 1/2 tsp (Malli Thool)
Fennel Seeds             - 1/4 tsp (Perunjeeragam/ Sombu)
Fenugreek Seeds       - 1/4 tsp (Vendhayam)

To Saute in oil and Grind:

Big Onion     - 1
Tomato         - 1

Procedure:

• Chop finely Big onion and tomato. Saute in oil both Big onion , Tomato and grind to a smooth paste adding little water.
• Peel small onion. Extract juice from tamarind. Chop Raw plantain into thick slices. 
• Heat oil in a cooker. Add fennel seeds and fenugreek seeds to it.
• When they splutter, add small onions and curry leaves to it.
• After they turn translucent, add ground masala. Add also enough salt, Turmeric powder, Chili powder and Coriander powder.    
• After the raw flavor of masala goes off, add tamarind extract and also enough water.
• Mix everything well together. Add chopped plantain and cook it for a whistle.
• Serve it  with hot steaming rice and Poriyal of your choice.

Kondakadalai Thengai Paal Kuzahmbu (Chick Peas - Coconut Milk Kuzhambu)

Chickpeas are high in protein and insoluble fiber. Insoluble fibers help a lot in digestion and hence it controls blood sugar level. Today's recipe is tasty chick peas kuzhambu which is prepared with coconut milk. The recipe follows..

Recipe For : 2

Preparation Time : 30 minutes + Soaking time for Chick peas

Ingredients:

Kondakadalai           - 1/4 cup (Chick Peas)
Small Onion             - 6 to 8
Garlic Pods               - 2
Tomato                     - 1
Grated Coconut        - 1/4 cup
Tamarind                  - small lemon size ball
Green Chili               - 2
Salt                            - As required
Turmeric Powder      - 1/4 tsp
Chili Powder             - 1/2 tsp
Curry Leaves            - few
Oil                             - 2 tbsp
Mustard Seeds           - 1/4 tsp
Fenugreek Seeds        - 1/4 tsp (Vendhayam)

Dry Roast And Powder:

Fennel Seeds      - 1/4 tsp (Perunjeeragam / Sombu)
Sesame Seeds     - 1/4 tsp (Ellu)

Procedure:

• Soak Chick peas over night or soak in hot water for 3 to 4 hours. After that boil chickpeas with enough salt. Peel small onions. Chop onions and garlic vertically. Extract coconut milk from coconut. Click here for knowing how to extract coconut milk from coconut. Extract juice from tamarind. Chop tomato finely. Slit green chili. Dry roast and powder fennel seeds and sesame seeds.
• Heat oil in a pan. Add mustard seeds and fenugreek seeds to it. When they splutter, add chopped onions and garlic to it.
• After the onions turn translucent, add slit green chili and curry leaves to it.
• After a minute, add chopped tomatoes.
• Add also salt, turmeric powder and chili powder.  Cover with a lid and cook till both onions and tomatoes are cooked well together. After that add tamarind extract.
• when everything boils together, reduce the flame and add coconut milk. Adjust the consistency  as you like. Add boiled chick peas to kuzhambu.  
• Cook in medium flame till oil separates. Add ground powder at-last and switch off the flame. Enjoy with hot steaming rice and Poriyal of your choice.

Kathirikkai Kuzhambu (Brinjal Kuzhambu)

Nothing can beat the taste of this  Kathirikkai kuzhambu (Brinjal Kuzhambu) which has perfect spices. This kuzhambu is cooked in Gingely oil to enhance the taste. The recipe follows..

Recipe For : 2

Preparation Time : 30 minutes

Ingredients:

Brinjal                   - 3
Small Onion          - 8 to 10
Tamarind               - small lemon size ball
Salt                         - As required
Turmeric Powder   - 1/2 tsp
Mustard Seeds        - 1/2 tsp
Urad Dal                 - 1/2 tsp
Asafoetida               - a pinch
Curry Leaves           - few
Gingely Oil              - 2 tbsp  

For the Masala:

Dry Red Chili        - 3
Channa Dal            - 1 tsp (Kadalai Parupu)
Urad Dal                - 1/2 tsp
Coriander Seeds     - 1/2 tsp (Malli)
Grated Coconut      - 1/4 cup
Tomato                   - 1

Procedure:

• Dry roast dry red chili, coriander seeds, channa dal, urad dal and grated coconut. Take it out in a plate. Roast in gingely oil chopped tomato. After it cools down grind tomato with dry roasted items adding very little water. Your masala is ready now.
• Peel small onion. If its big, chop it also into two or use as such. Slit brinjal into four. Extract juice from tamarind.
• Heat oil in a pan. Add small onion to it. When they turn translucent add slit brinjals. Add also salt and turmeric powder. Cover with a lid and cook till brinjals are cooked 3/4 th.
• After that add ground masala. Saute till raw flavor goes off and then add tamarind extract.
• Cover with a lid and cook in medium flame till brinjals are cooked and oil leaves the sides of the pan.
• Heat oil in a pan. Add mustard seeds and Urad dal to it. When they splutter add curry leaves and add it to the cooked kuzhambu.
• Enjoy it with hot steaming rice!!

Poosanikkai Mor Kuzhambu (Ashgourd Mor Kuzhambu)

Ashgourd (Poosanikkai) as well as Yogurt helps to clear all the harmful bacteria in the stomach. Hence this kuzhambu is very good for stomach .Over to the healthy recipe..

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Curd                         - 1 cup

Ashgourd                - 200 gm (Poosanikkai)

Toor Dal                  - 2 tbsp   (Thuvaram Parupu)

Raw Rice                - 1 tbsp  

Coriander Seeds   - 2 tbsp   (Malli)

Fenugreek Seeds  - 1 tsp   (Vendhayam)

Cumin Seeds          - 1 tsp  (Seeragam)

Green Chilli             - 1

Dry Red Chilli          - 2      

Grated Coconut       - 4 tbsp 

Salt                            - As required

Turmeric powder      - 1 tsp

Asafoetida                 - a pinch (Perungayam)

Mustard Seeds         - 1 tsp

Curry Leaves            - few

Gingely Oil                - As required              

Procedure:

• Cut Ashgourd into bigger pieces. Cook it with enough salt for a whistle.
• Take 1 cup of curd.Whisk it without adding water.. You can blend for a while using blender. Add salt, turmeric powder and Asafoetida. Keep it aside.
• Set A: Soak Toor Dal, Coriander Seeds and Raw rice for 30 minutes.
• Set B: Add oil in a pan. Saute fenugreek seeds, green chilli and  dry red chillies for some time and then Take it out.
• Set C: Coconut and cumin seeds, Turmeric Powder.
• Grind Set A, Set B and Set C together. Use whisked curd itself for grinding. Don't add water, since the kulambu will become too watery.
• Add the ground paste to the curd and mix it well.
• Take a heavy bottomed pan.. Add Gingely Oil.. When the oil is hot add mustard seeds and curry leaves.
• When they splutter, add in the curd mix. Add enough salt and water.. Make sure that kulambu is thick. Add also cooked ashgourd along with its water.
• When the kulambu is about to boil switch it off.. Enjoy it with hot steaming rice!!!

Chinna Vengaya Kuzahmbu (Small Onion Kuzhambu)

Have you ever tried this tangy and tasteful small onion kuzhambu?? One of the best dishes to help you on busy days.. You can prepare it in 20 minutes with ingredients that are easily available at home. The interesting recipe follows..

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Small Onion           - 10
Green Chili             - 2
Tamarind                - small lemon size ball
Salt                         - As required
Turmeric Powder    - 1/4 tsp
Mustard Seeds        - 1/2 tsp
Urad Dal                 - 1/4 tsp
Fenugreek Seeds     - 1/2 tsp
Curry Leaves           - few
Oil                            - 1 tbsp

For Masala :

Grated Coconut       - 1/4 cup
Coriander Seeds      - 1/4 tsp (Malli)
Dry Red Chili          - 3
Cumin Seeds            - 1/4 tsp (Seeragam)

Procedure:

• Peel and chop small onions.Slit Green Chili. Dry roast coriander seeds, dry red chili, cumin seeds and grind it with grated coconut adding little water. Extract juice from tamarind.
• Heat oil in a pan. When its hot, add Mustard seeds, Urad dal and fenugreek seeds to it.
• When they splutter add chopped onions, slit green chili and curry leaves.
• Add ground masala after the onions turn translucent.
• After the raw flavor of masala goes off, add tamarind extract. Add also salt and turmeric powder.
• Add enough water and cook kuzhambu in low flame till oil leaves the sides of the pan.
• Serve it with hot steaming rice and Poriyal of your choice.

Senai Kizhangu Pulisery (Elephant Yam Pulisery)

Today's recipe is Kerala special Pulisery. And when i first heard this name, i thought it must be something similar to tamilnadu style puli kuzhambu. but to  my surprise, it doesn't use tamarind at all.  I prepared this dish on the occasion of Onam.. Kerala style cooking was totally a new experience for me.. In almost all Kerala dishes, Vegetables are cooked in an open pan, ground masala is added to the cooked vegetables and at-last seasoning is done in coconut oil and added to the gravy..  The recipe follows..

Recipe For : 2

Preparation Time : 30 minutes

Ingredients:

Senai Kizhangu      - 200 gm (Elephant Yam)
Yogurt                    - 1/4 cup
Mustard Seeds        - 1/4 tsp
Fenugreek Seeds     - 1/4 tsp (Vendhayam)
Dry Red Chili          - 1
Curry Leaves           - few

Coconut Oil           - 1 tbsp

To Grind:

Grated Coconut       - 1/4 cup
Small Onion            - 4 to 6
Cumin Seeds           - 1/4 tsp
Tumeric Powder      - 1/4 tsp
Chili Powder            - 1 tsp

Procedure:

• Chop Senai kizhangu into big pieces. Grind everything under 'To Grind'.
• Take chopped senai kizhangu in a sauce pan. Add water enough to immerse it. Cook it with needed salt.  After its cooked add ground masala to the pan directly. 
• Cook it for five more minutes till the raw flavor of masala goes off.
• After that add yogurt and mix everything.
• Heat coconut oil in a pan. When its hot, add mustard seeds, fenugreek seeds, dry red chili and curry leaves.
• When they splutter, add it to senai kizhangu gravy.
• Mix everything together and switch off the flame. Tasty and Tangy pulisery is ready to serve. Enjoy it with hot steaming rice..

Vendhaya Kuzhambu (Fenugreek Seeds kuzhambu)

This is the authentic style of  vendhaya kulambu preparation. This kuzhambu is very easy to prepare and it requires just a handful of ingredients. Not having any vegetables at home?? Just prepare this kulambu and enjoy with pappad. Simple yet scrumptious lunch it will be!!

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Small Onion           - 8 to 10
Mustard Seeds        - 1/4 tsp (Kadugu)
Fenugreek Seeds     - 1/4 tsp (Vendhayam)
Tamarind                 - small lemon size ball
Salt                          - As required
Turmeric Powder    - 1/4 tsp
Asafoetida               - a pinch (hing)
Jaggery                    - 1/2 tsp (Vellam)
Curry Leaves           - few
Oil                            - 2 tbsp

To Dry Roast and Grind:

Dry Red Chili         - 3
Coriander Seeds      - 1/2 tsp (Malli)
Fenugreek Seeds     - 1/2 tsp (Vendhayam)
Channa Dal             - 1/2 tsp (kadalai Parupu)
Grated Coconut       - 1/4 cup

Procedure:

• Peel small onions. If the onions are big,  chop them also into two. Dry roast and grind everything under ' To Dry Roast and Grind' by adding little water. Extract tamarind juice from tamarind.
• Heat oil in a pan. Add mustard seeds, fenugreek seeds and asafoetida to it.
• When they splutter add onions and curry leaves.
• After the onions turn translucent, add tamarind extract. Add also salt, turmeric powder and ground masala.
• Mix everything well and cook the kuzhambu in medium flame till oil separates and it  reaches needed consistency.
• Switch off the flame and add jaggery. You can also add garlic to this kulambu. This kuzhambu tastes too good with gingely oil.
• Enjoy your kuzhambu with hot steaming rice and Poriyal of your choice.

Thattam Payaru Kuzhambu (Black Eyed Beans Kuzhambu)

I have already posted Chettinadu Thattam Payaru Kuzhambu, where as this method is different and equally tasty.  The recipe follows..

Recipe For : 2

Preparation Time : 15 minutes

Ingredients:

Thattam Payaru             - 1/4 cup  (Black eyed beans)
Big Onion                      - 1/2
Tamarind                       - small lemon size ball
Salt                                - As required
Turmeric Powder          - 1/4 tsp
Sambar Powder             - 1 tsp
Curry Leaves                 - few
Mustard Seeds               - 1/4 tsp (Kadugu)
Fenugreek Seeds            - 1/4 tsp (Vendhayam)
Oil                                  - 1 tbsp

To Grind:

Big  Onion                 - 1/2
Chopped Coconut      - 1/4 cup
Garlic Pods                - 3
Cinnamon Stick         - 1
Cloves                        - 2
Fennel Seeds              - 1/4 tsp

Procedure:

• Cook Thattam Payaru (Black eyed beans) for 5 whistles. Chop Big onion finely. Extract tamarind juice from tamarind. Grind everything under ' To Grind'.
• Heat oil in a cooker. Add mustard seeds and fenugreek seeds to it. When they splutter add chopped onions and curry leaves.
• After the onions turn translucent, add ground masala to it.
• Saute till the raw flavor of masala goes off, after that add cooked thattam payaru, salt, turmeric powder and sambar powder to it.
• Add tamarind extract, enough water and mix everything well. Cook it for a whistle.
• Enjoy with hot steaming rice and Poriyal of your choice.

Kathirikkai - Murungaikkai Kara Kuzhambu ( Brinjal -Drumstick curry)

This much spicy, restaurant style kuzhambu is one of  my favorites. Always Brinjal and Drumstick are perfect partners and this kuzhambu is the best example which proves it. Just have this kuzhambu along with rice and pappad for a divine experience..
The recipe follows..

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Brinjal                  - 3
Drumstick            - 1
Small Onion        - 5 to 7
Tomato                - 1
Garlic Cloves      - 3 to 5
Tamarind             - small lemon size ball
Turmeric Powder - 1/4 tsp
Chili Powder        - 1 tsp
Salt                       - As required
Mustard Seeds     - 1/4 tsp
Urad Dal              - 1/4 tsp
Fenugreek Seeds  - 1/4 tsp
Cumin Seeds        - 1/4 tsp
Curry Leaves       - few
Oil                        - 2 tbsp

To Dry roast and Powder:

Coriander Seeds      - 1/2 tsp (Malli)
Cumin Seeds           - 1/4 tsp (Seeragam)
Black Pepper           - 6 to 8
Urad Dal                 - 1/4 tsp
Fenugreek Seeds     - 1/4 tsp (Vendhayam)

Procedure:

• Chop small onion and garlic into two. Chop Brinjal and Drumstick into bigger pieces. Chop tomato finely. Extract tamarind juice from tamarind. Dry roast and powder everything under ' To Dry roast and Powder'.
• Heat oil in a cooker. When its hot, add mustard seeds, urad dal, cumin seeds and  fenugreek seeds. When they splutter add chopped onions, garlic and curry leaves.
• When they turn translucent, add chopped Brinjal and Drumstick.
• Saute for 3 more minutes so that vegetables are half cooked and after that add chopped tomatoes.
• Add salt, Turmeric powder and chili powder. Cover with a lid and cook until tomatoes are completely cooked.
• Add tamarind extract and powdered masala. Mix everything well together and cook it for a whistle. Your Kuzhambu is ready.
• Enjoy your kuzhambu with hot steaming rice..

Egg Omlette Kuzhambu

Humble Eggs are one of the super foods that are loaded fully with nutrients.Today's recipe is a Kuzhambu with Egg Omelette, an alternative to Boiled Egg kuzhambu. Always people prefer Omelettes than that of Boiled eggs. Think of the taste of omelette that is drenched in spicy gravy. Wow!! You will surely love it!! Here you go!!

Recipe For :2

Preparation Time : 30 minutes

Ingredients:

For Preparing Omelette:

Egg               - 2
Big Onion     - 1 (small)
Green Chili   - 2
Salt                - As required

To Grind:

Chopped Coconut     - 1/4 cup
Cumin Seeds             - 1 tsp (Seeragam)
Black Pepper            - 8 to 10 (Milagu)

For Kuzhambu:

Cinnamon Stick          - 1 (Pattai)
Cloves                         - 2 (Krambu)
Big Onion                   - 1
Tomato                       - 1
Ginger- Garlic paste   - 1 tsp
Salt                             - As required
Turmeric Powder       - 1/4 tsp
Chili Powder              - 1/2 tsp
Coriander Powder      - 1/2 tsp
Oil                              - As required

Procedure:

• Chop Big onion, Green chili and tomato finely.  Grind everything under ' To Grind' for masala. Beat eggs. Add chopped onions and chili to it. Add enough salt. Beat well and prepare Omelette with it. Chop Omelette into bigger pieces.
• Heat oil in  a pan. When its hot, add cinnamon sticks and cloves.
• After a minute add chopped onions. After the onions turn translucent, add Ginger- Garlic paste.
• Saute till raw flavor goes off and after that add chopped tomatoes.
• Add also salt, Turmeric powder. Chili powder and Coriander Powder.
• Cover with a lid and cook it well.
• Add in ground masala after both onions and tomatoes are cooked well.  Add enough water and cook kuzhambu in medium flame till the oil leaves the sides of the pan.
• Switch off the kuzhambu after it has reached needed consistency. Add chopped omellete pieces to it. By the time you eat kuzhambu, omellete would have soaked well in kuzhambu and it will give an extra ordinary taste. Enjoy your Egg omelette kuzhambu with rice.

Naatu kozhi Kuzhambu (Country Style Chicken Gravy)

This is the recipe which was sent to me by One of our Page members and my dear friend. She also mentioned that its her signature dish and when ever she prepares this dish it turns awesome.. The masala which we are adding is the reason behind this tasty gravy.. Thanks for revealing your secret masala ,dear deepa!!..

Would you also like to share your signature dish?? Please write me back, will write a post on it so that it benefits others too..

Here comes  Deepa's Signature dish recipe...

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Chicken - 250 gm
Bay Leaf - 1
Salt - As required
Turmeric Powder - 1/4 tsp
Sambar Powder - 2 tsp
Curry Leaves - few
Gingelly Oil - 2 tbsp

To Saute in oil and Grind:

Cloves - 2
Cardamom - 2
Cinnamon Stick - 1
Cumin seeds -1 tsp Black Pepper - 8 to 10
small onions -10 to 15
Chopped Coconut - 1/4 cup


Procedure:

• Peel and wash small onions. Wash chicken well.
• Saute in oil and grind everything under ' To Saute in oil and grind'.
• Add Gingelly oil to a cooker. When the oil is hot, add Bay leaf and curry leaves.
• After a minute, add washed chicken. Saute it for five more minutes.
• By now, chicken would have started oozing out water. And now, add ground masala.
• Add also enough salt, turmeric powder and Sambar powder.
• Saute till the raw flavor of masala goes off. Add enough water and cook for 3 whistles.
• If you think the kuzhambu is watery, transfer to a pan and cook in low flame, so that it become thick.

Anjarai Petti Kuzhambu

We can also call this kuzhambu as Medicinal Kuzhambu.. This is the kuzhambu, which is prepared using almost all the spices, and pulses. To give crunchiness to Kuzhambu, we can use either Ladies Finger or Brinjal. I have used Ladies Finger. It is really better if we could get the goodness of all spices and Pulses in just one kuzhambu.. Isn't it??
Here is the recipe for such kuzhambu..

Recipe For : 2

Preparation Time : 25 minutes

Ingredients:

To Roast in oil and Grind:

Toor Dal                - 1/4 tsp (Thuvaram Parupu)
Urad Dal                - 1/4 tsp (Ulundam Parupu)
Moong Dal             - 1/4 tsp (Pasi Parupu)
Channa Dal            - 1/4 tsp (Kadalai Parupu)
Red Chili               - 2
Corinader Seeds    - 1/4 tsp (Malli)
Black Pepper         - 3 to 6 (Milagu)
Fenugreek Seeds   - 1/4 tsp (Vendhayam)
Rice                       - 1/4 tsp

For Kuzhambu:

Ladies Finger          - 5 to 7
Green Chili              - 1
Tamarind                 - small lemon size ball
Mustard Seeds         - 1/4 tsp\
Salt                           - As required
Turmeric Powder     - a pinch
Asafoetida                - a pinch (Perungayam)
Curry Leaves            - few
Gingely Oil               - 2 tbsp

Procedure:

• Roast in oil and grind everything under 'To Roast in Oil and Grind'.
• Wash and chop Ladies Finger into little bigger pieces. Slit Green Chili.
• Extract Tamarind Juice from Tamarind.
• Heat oil in a pan. Add chopped Ladies Finger to the pan. Saute till it cooks well. After that take cooked vegetable in a plate.
• Add some more oil to the same pan. Add Mustard seeds and Asafoetida.
• When they splutter, add Green chili and curry leaves,
• Saute for a minute and then add Tamarind extract. Add also salt and turmeric powder.
• When the Tamarind extract boils, add cooked Ladies finger to it.
• Reduce the flame and add masala powder which we have ground.
• Cook in low flame, till the oil leaves the sides of the pan. Serve it with hot steaming rice,

Kadalai Parupu - Pudalangai Kuzhambu (Channa Dal - Snake Gourd Kuzhambu)

Nutritional value of Snack Gourd is unbeatable when compared to other vegetables. It acts as excellent Anti-Inflammatory.  Inflammation if left ignored, results in illness like Diabetes, cancer, stroke, Alzheimer and Heart diseases.

Try to include Snake Gourd in your diet for a healthy life style. Following is a kuzhambu recipe with Snake Gourd..

Here is that healthy Kuzhambu recipe..

Ingredients: (Recipe For 2)

Kadalai Parupu            - 1/4 cup  (Channa Dal)

Pudalangai                  - 1/4 cup (Chopped) (Snake Gourd)

Turmeric Powder        - 1/4 tsp

Mustard Seeds            - 1/2 tsp

Urad Dal                     - 1/2 tsp

Small Onions              - 5

Red Chilli                   - 1

Curry Leaves              - few

Salt                             - As required

Oil                              - As required

To Grind:

Chopped Coconut       - 3 tbsp

Cumin Seeds               - 1 tsp

Green Chilli                - 1

Procedure:

• Chop Snake Gourd into little pieces. Chop Small onions finely.
• Wash and Cook Well Channa Dal. I used to pressure cook Channa dal in high flame for 1 whistle and after that will cook in low flame for 10 more minutes. Channa Dal would have cooked well by now.
• Add Snake Gourd to cooked channa dal and cook for another whistle.
• Grind everything under ' To Grind'.
• Heat oil in  a pan. Add Mustard Seeds and Urad dal.
• When they splutter, add chopped Onions, Red chilli and curry leaves.
• Add cooked Dal and Snake Gourd after the onions are translucent.
• Add also the ground masala, turmeric powder and enough salt.
• Add enough water and cook the kuzhambu, till it gets thicker.
• Serve it with hot steaming rice.

Meal Maker Kuzhambu

Want a rich vegetarian gravy for Chapathi??? Tried this Meal Maker Kuzhambu before???  Best interesting side dish for Chapathi/Roti.. Very easy to prepare too..
 Here goes the recipe..

Recipe For : 1

Preparation Time : 20 minutes

Ingredients:

Meal Maker              -  8 - 10 (Soya Chunks)

Small Onions            - 6 to 8

Salt                            - As required

Turmeric Powder      - 1/4 tsp

Oil                             - 1 tbsp

To Grind:

Coriander Seeds     - 1/2 tsp (Malli)

Dry Red Chili        - 1 (Milagai Vathal)

Cumin Seeds          - 1/2 tsp (Seeragam)

Pepper                    - 3 to 5

Chopped Coconut  - 2 tbsp

Procedure:

• Soak Soya chunks, in hot water for 10 minutes. After that squeeze out excess water. This is done to soften the chunks. If the soya chunks are bigger chop into two. If its small, use as such.
• Finely chop small onions. If you couldn't find small onions, can also use Big onion.
• Dry roast Coriander seeds, dry red chili, cumin seeds, pepper and grind it to a smooth paste along with coconut.
• Heat oil in a cooker. Add chopped onions to it. Saute it for some time. After they turn translucent add chopped meal maker.
• Add also ground paste, salt, turmeric powder and enough water.
• Mix everything well and cook for a whistle. If you think the gravy is very much watery, simmer the gravy for some time.
• Enjoy your Meal Maker Kuzhambu!!!

Verkadalai Vatha Kuzhambu (Peanut Vatha Kuzhambu)

Want a kuzhambu, which can be prepared in minimum time and which tickles your taste buds too??..  I can tell you one interesting recipe.. Verkadalai Vatha Kuzhambu..

When ever i feel like eating some special kuzhambu, my first choice would always be Vatha Kuzahmbu. Just have this kuzahmbu with hot rice and Pappad..  Real treat it will be!!!

Here goes the recipe..

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Pachai Verkadalai        - 1/4 cup     (Raw Peanut)

Big Onion                     - 1  ( Medium Size)

Tomato                         - 1 (Medium Size)

Garlic Cloves                - 5 or 6

Curry Leaves                - few

Jaggery                         - 1 tsp

Tamarind                      - a lemon size ball.

Salt                               - As required

Turmeric Powder         - 1/4 tsp

Gingely Oil                   - As required

To Powder:

Coriander Seeds       - 1 tsp  (Malli)

Red Chilli                  - 2

Toor Dal                    - 1/2 tsp (Thuvaram Parupu)

Urad Dal                   - 1/2 tsp (Uluntham Parupu)

Cumin Seeds            - 1 tsp  (Seeragam)

Pepper                      - 1 tsp  (Milagu)

Fenu Greek Seeds   - 1/2 tsp (Vedhayam)

Mustard Seeds         - 1/2 tsp   (Kadugu)

Procedure:
     

• Roast everything under 'To Powder' in oil and grind it.
• Chop onion, garlic and tomato very fine. Extract juice from tamarind.
• Heat oil in a pan. Add chopped onions ,garlic and curry leaves.
• When the onions are translucent, add tomato.Add little water and cook both onions and tomato well.
• After the tomato is cooked, add Peanut and tamarind extract.
• Add salt and turmeric powder.
• When the kuzhambu boils, reduce the flame and add the ground paste.
• Cook in low flame until the oil separates from the kuzhambu. Switch off the flame and add Jaggery.
• Serve it with Hot Rice..