Gramathu Meen Kuzhambu (Village Style Fish Curry)

I learnt this recipe two years ago from my neighborhood aunty who is an expert in preparing country style dishes.  All her dishes will be unique and it usually gives the feel of eating at my Grandma's house. 

This country style fish kuzhambu differs in many ways from that of our usual Fish kuzhambu. The masala which we are adding to the kulambu, makes it  stand unique and also the fish is roasted and added. Try this fish kulzmbu once and you will fall for it..

Here goes the recipe!!

Recipe For : 2

Preparation Time : 30 minutes + Extra time for Marination

Ingredients:

To Roast and Grind:

Grated Coconut             - 2 tbsp

Small Onion                  - 5

Garlic Pods                    - 2

Fennel Seeds                 - 1/2 tsp (Sombu)

Poppy Seeds                  - 1/4 tsp (Khas-Khas)

For Kuzhambu:

Big Onion              - 1 (small size)

Garlic pods            - 2

Tamarind               - a small lemon size ball

Dry Red Chili        - 1

Turmeric Powder  - 1/4 tsp

Chili Powder         - 1/2 tsp

Coriander Powder - 1/4 tsp (Malli Thool)

Salt                        - As required

Mustard Seeds      - 1/4 tsp (Kadugu)

Fenugreek Seeds   - 1/4 tsp (Vendhayam)

Curry Leaves         - few

Gingely Oil           - 2 tbsp

For Marinating the Fish:

Fish                        - 4 pieces

Salt                         - As required

Turmeric Powder   - a pinch

Chili Powder          - 1/2 tsp

Lemon Juice           - 1 tsp

Procedure:

• Marinate Fish with the things mentioned in 'For Marinating the Fish' . Marinate the fish for about an hour and after that shallow fry it in oil.
• Peel small onions and garlic. If they are very big, chop them also into two. If its small use as such. Chop Big onion finely. Extract juice from tamarind.
• Roast and grind everything under ' To Roast and Grind' in oil. Add little oil to a pan. Add fennel seeds and poppy seeds to it. When they splutter add small onions, and half of the garlic. Saute it for some time and then switch off the flame and add Grated coconut to the pan. Coconut will cook on the pan heat itself. Grind to a smooth paste after everything cools off.
• Heat oil in a pan. Add mustard seeds and Fenugreek seeds. When they splutter add chopped onions ,garlic and Dry Red Chili to it.
• After the onions are translucent, add in salt and all powders. 
• Saute for a minute, and then add Tamarind juice.
• Add enough water. cover with a lid and cook the kuzhambu well. After the kuzhmbu leaves oil in the sides of the pan, add fried fish to the kuzhambu and switch off the flame..
• After 10 minutes,  kuzhambu is ready to serve!! Enjoy your Gramathu Meen Kuzahmbu!!! 

Vazhakkai Puzhi Kulambu (Raw Banana Kuzhambu)

An interesting fact about Raw Banana is that even Diabetes Patients can eat this vegetable because of its high starch content, Where they are not supposed to eat Ripe Bananas. Raw Banana also has Pro-Biotic bacteria which helps to improve colon health. The only disadvantage of Raw Banana is that it  may produce some bloating and gas. So Don't forget to use Asafoetida, when preparing this kuzhambu..

Here is the recipe..

Recipe For  : 2

Preparation Time : 20 minutes

Ingredients: 

Vazhakkai                      - 1   (Raw Banana)

Small Onions               - 6-8

Tomato                        - 1/2

Tamarind                     - a lemon size ball

Salt                               - As required

Turmeric Powder         - 1/2 tsp

Mustard Seeds             - 1 tsp (Kadugu)

Fenugreek Seeds         - 1 tsp (vendhayam)

Green Chilli                 - 1

Curry Leaves               - few
Asafoetida                   - a pinch

Oil                                - As required.

To Grind:

Chopped Coconut          - 2 tbsp

Tomato                           - 1/2 

Coriander Seeds            - 1 tsp  (malli)

Red Chilli                        - 2

Cumin Seeds                  - 1/2 tsp (seeragam)

Fennel Seeds                  - 1/2 tsp (sombu)

Pepper                            - 1/2 tsp (milagu)

Fenugreek Seeds           - 1 tsp (vendhayam)

Toor Dal                          - 1 tsp (Thuvaram Parupu)

Procedure:

• Peel and chop Vazhakkai into little bigger pieces. Peel small onions.Chop  tomato. Slit Green Chili. 
• Dry roast everything except coconut and tomato. Grind roasted things with coconut and tomato. Your kuzhambu masala is ready. Extract juice from tamarind.
• Heat oil in  a pan. Add chopped Vazhakkai. Saute for some time, till it changes its color and take it out.
• Heat some more oil in the same pan. Add mustard seeds and fenu greek seeds. When they splutter,  add asafoetida, onions, green chilli and curry leaves.
• When onions are translucent, add chopped tomato..
• After a while, add ground  masala. Add tamarind juice, salt and turmeric powder to the kuzhambu.
• Cook the kuzhambu in low flame, till vazhakkai is completely cooked and kuzhambu gets thicken. Alternatively you can cook kuzhambu for a whistle. Garnish with coriander leaves and serve.

Vazhai Poo Kuzhambu (Banana Flower Kuzhambu)

Vazhai Poo Kuzhambu (Banana Flower Kuzhambu)

Here is another healthy kuzhambu... Vazhai Poo Kuzhambu... I use outer big flowers of Vazhai Poo for this kuzhambu.. And this is the tasty and healthy kuzhambu recipe..

Ingredients: (Recipe For 2)

Vazhai Poo               - a handful (Banana Flower)

Big Onion                 - 1 (small)

Tomato                     - 1

Tamarind                  -  small lemon size ball

Salt                           - As required

Turmeric Powder     - 1/4 tsp

Curry Leaves            -few

Mustard Seeds          - 1/2 tsp (Kadugu)

Fenugreek Seeds      - 1/2 tsp (Vendhayam)

Gingely Oil            - 1 tbsp

To Roast And Grind:

Small Onion           - 5 to 7

Cumin Seeds          - 1/2 tsp (Seeragam)

Fennel Seeds          - 1/2 tsp (Sombu)

Dry Red Chilli       - 2

Chopped Coconut  - 3 tbsp

Procedure:

• Peel small onions. If its big, chop them also to two. Roast in oil and Grind everything under 'To Roast And Grind'.
• Extract Juice from Tamarind.
• Chop finely Big Onions and Tomato.
• Heat oil in a cooker. Add mustard seeds and Fenugreek seeds. When They splutter add chopped big onion and curry leaves.
• After the onions are translucent, add chopped tomatoes.
• Add Masala, after both onions and tomatoes are cooked.
• Add also tamarind extract, salt, turmeric powder and enough water.
• After the kuzhambu boils, add vazhai poo and close the lid.
• Cook for a whistle.
• Your kuzhambu is ready...

Urulai Kizhangu Kuzhambu (Potato Kuzhambu)

Urulai Kizhangu Kuzhambu (Potato Kuzhambu)

Potato has always been a favorite vegetable for everyone and this is one of the healthiest ways to include potato in our diet. 

I have seen people preparing this kuzhambu with boiled potato. Always boiling potato is not at all a good option.  Doing so , all the nutrients in the potato will get wasted in that water which we use for boiling.  In this recipe, we are cooking raw potato in masala paste and tamarind water. Hence this kuzhambu retains all the nutrients of potato. 

Here is that spicy and flavorsome recipe!!!

Ingredients: (Recipe For 2)

To Roast And Grind:

Red Chilli                        - 2

Coriander Seeds              - 1 tsp

Cumin Seeds                   - 1/2 tsp

Whole Black Pepper       - 1/2 tsp

Chopped Coconut           - 3 tbsp

For The Kuzhambu:

Potato                           - 2 (small If big 1)

Small Onion                 - around 8

Tomato                         - 1

Garlic Pods                   - 3

Tamarind                      - small lemon size ball

Turmeric Powder          - 1/4 tsp

Mustard Seeds              - 1/2 tsp

Fenugreek Seeds           - 1/2 tsp

Red Chilli                      - 1

Asafoetida                     - a pinch        

Curry Leaves                 - few

Salt                                 - As required

Oil                                  - As required

Procedure:

• Roast and Grind everything under 'To Roast And Grind'.
• Chop potato into big chunks. Peel small onions. If the onions are big, chop them also into two.
• Chop tomato and garlic finely.
• Extract tamarind juice from tamarind.
• Heat oil in a cooker. Add mustard seeds and fenugreek seeds.
• When they splutter, add asafoetida. After a second, add garlic, red chilli and curry leaves.
• Saute for a minute and then add onions. When the onions are translucent, add chopped tomatoes.
• After onions and tomatoes are cooked, add potato. 
• Saute them well and add masala.
• After the raw flavor of masala goes off, add tamarind extract ,enough water, salt and turmeric powder.
• Close the cooker and cook the kuzhambu for 1 whistle. After 1 whistle reduce the flame and switch it off in another 10 minutes.
• Your kuzhambu is ready. Serve it with Poriyal Of Your Choice.

Puli Illa Kondakadalai Kuzhambu (No Tamarind, Chick Pea Kuzhambu)

Puli Illa Kondakadalai Kuzhambu (No Tamarind, Chick Pea Kuzhambu)

Yes!! This is not usual Puli Kuzhambu (Tamarind Kuzhambu) recipe.. This kuzhambu is some what different.. Spices are perfectly combined and cooked in onion-tomato gravy.. Its indeed a highly aromatic and tasty kuzhambu, to have with rice.. 

Why don't you give a try to this kuzhambu, instead of usual puli kuzhambu??

Ingredients:

To Grind:

Cinnamon Stick                 - 1  (Pattai)

Cloves                                - 2  (Krambu)

Cardamom                         - 2   (Yelakai)

Cumin Seeds                      - 1/2 tsp  (Seeragam)

Fennel Seeds                      - 1/2 tsp  (Sombu)

Poppy Seeds                       - 1/4 tsp (Khus-Khus)

Red Chilli                           - 2

Big Onion                           - 1

Garlic Pods                         - 4

Tomato                                - 2

Chopped Coconut               - a handful

For Gravy:

Kondakadalai                   - 1/4 cup  (Chick Peas)

Mustard seeds                  - 1/2 tsp 

Fennel Seeds                    - 1/2 tsp  (Sombu)

Big Onion                         - 1

Curry Leaves                    - few

Salt                                    - As required

Turmeric Powder              - 1/4 tsp

Oil                                     - As required

Procedure:

• Soak kondakadalai overnight. If you forgot to soak it, you can soak in hot water for 2 hours.. 
• Cook kondakadalai in pressure cooker. I used to cook in high flame for a whistle, and then will cook in low flame for about 15 minutes.
• Chop Big onions, garlic and tomatoes finely.
• Heat oil in  pan. Add cinnamon sticks, cloves, cardamom, cumin seeds, fennel seeds, poppy seeds and red chilli.
• After a minute, add  half of chopped onions and garlic.
• Add tomatoes, after the onions are translucent.
• Saute till tomatoes are cooked well.
• Switch off the flame, and after they cool down grind the above along with coconut.
• Heat oil in the same pan. When the oil is hot,add mustard seeds and fennel seeds.
• When they splutter add  remaining chopped onions and curry leaves.
• Add the ground masala, after the onions are translucent.
• Add enough water, salt and Turmeric powder.
• When the water boils, add cooked kondakadalai.
• Switch off the flame, when the kuzhambu thickens.
• Serve it with hot steaming rice...

Kadalai Parupu - Sorakkai Kuzhambu ( Channa Dal - Bottle Gourd Kuzhambu)

Kadalai Parupu - Sorakkai Kuzhambu (Channa Dal - Bottle Gourd Kuzhambu)

Another tasty way to include Sorakkai in our diet. Adding Channa Dal improves the taste of the Kuzhambu. Here is the recipe..

Ingredients: (Recipe For 2)

Kadalai Parupu            - 1/4 cup  (Channa Dal)

Sorakkai                      - 1/4 cup (Chopped)

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 Sorakkai 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 Sorakkai 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 Sorakkai 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.

Brinjal Kuzhambu For Koozh

Brinjal Kuzhambu For Koozh

This is the kuzhambu, which is prepared specially to have along with koozh.. Here its that easy and yummy recipe. Here is the recipe..

Ingredients:

Brinjal                    - 4

Tamarind               - small lemon size ball

Mustard Seeds       - 1 tsp

Fenugreek Seeds    - 1 tsp

Salt                         - As required

Oil                          - As required

Curry Leaves         - few

To Grind:

Small Onion        - 5

Tomato                - 1 (small)

Turmeric Powder - 1/4 tsp

Coriander Powder- 1 tsp

Procedure:

• Chop Brinjal into little bigger pieces. Grind everything under 'To Grind'. Extract juice from tamarind.
• Heat oil in a cooker. Add mustard seeds and fenugreek seeds.
• When they splutter add brinjal and curry leaves.
• Saute brinjals for some time and then add ground masala.
• After the raw flavor of masala goes off, add tamarind extract and salt.
• Add very little water and cook for a whistle.
• Your kuzhambu is ready.

Pachai Sundakkai Kuzhambu

Pachai Sundakkai Kuzhambu  (Raw Turkey Berry Gravy)

We can't separate kids and Sweets.. Eating lot of chocolates and sweets, creates germs in their stomach. Give this kuzhambu at-least once in a month. It will kill all such germs.. 

Pachai Sundakkai has lot of medicinal benefits. The first and foremost benefit is that it kills germs in stomach. It also controls Diabetes. Found this Pachai Sundakkai in stores recently, was very happy and prepared this kuzhambu. prepared this kuzhambu using tamarind.. Hence its very tasty indeed..

Here is that interesting recipe..

 

Ingredients:

Pachai Sundakkai                  - 200 gm

Garlic Pods                            - 4

Tamarind                               -  a small lemon size ball

Mustard Seeds                       - 1 tsp

Fenugreek Seeds                    - 1 tsp

Salt                                         - As required

Turmeric Powder                   - 1/4 tsp

Curry Leaves                          - few

Oil                                          - As required

To Grind: 

Small Onion                 - 5

Chopped Coconut        - 3 tbsp

Tomato                         - 1

Red Chilli                     - 2

Coriander Powder        - 1 tsp

Procedure:

• Wash sundakkai, wrap them in a plastic bag, Tap it with a small stone so that sundakkai breaks.
• Grind everything under ' To Grind'.
• Extract tamarind juice from tamarind.
• Heat oil in a pan. Add mustard seeds and Fenugreek seeds.
• When they splutter add garlic pods and curry leaves.
• After some time, add ground masala.
• After  raw smell goes off from masala, add tapped sundakkai.
• Add tamarind extract, enough salt and turmeric water.
• If you wish, add little water to obtain kuzhambu consistency.
• Switch off the flame, when oil leaves the sides of Kuzhambu.
• Serve it hot with steaming rice..

Mysore Rasam

Mysore Rasam

Mysore Rasam is another authentic recipe.. The recipe is very much aromatic because of the addition of roasted spices and coconut. A must try recipe.. 

Its very easy to prepare too. Just take some boiled toor dal along with water when you are preparing sambar. Roast and grind spices. Boil everything together along with tamarind extract.  Give this rasam a try, instead of usual rasam..Recipe follows...

Ingredients: (Recipe For 2)

Toor Dal                  - 1/4 cup

Tamarind                 - a lemon size ball

Tomato                    - 1 (medium size)

Green Chilli            - 1

Salt                          - As required

Turmeric Powder    - 1/4 tsp

Jaggery                    - 1 tsp (Vellam)

Water                       - As required

Coriander Leaves    - few

To Roast And Grind:

Red Chilli                - 1

Coriander Seeds      - 1 tsp (Malli)

Pepper                     - 1 tsp (Milagu)

Cumin Seeds           - 1/2 tsp (Seeragam)

Channa Dal             - 1/2 tsp (Kadalai Parupu)

Grated Coconut       - 2 tbsp

Curry Leaves           - few

For Seasoning:

Mustard Seeds        - 1 tsp

Urad Dal                 - 1 tsp

Grated Coconut      - 1 tbsp

Asafoetida              - a pinch

Curry Leaves         - few

Procedure:

• Cook well Toor dal with turmeric powder, asafoetida and little gingely oil.
• Dry roast everything under 'To Roasst And Grind' and powder it.
• Take a sauce pan. Add chopped tomato, green chilli, coriander leaves and 1 cup of water and let it boil.
• When it starts boiling, reduce the flame and add ground powder and turmeric powder.
• After five minutes, add cooked dal along with its water.. Add another cup of water..
• Keep on stirring in between.. Switch off the flame in another ten minutes. . add enough salt.
• Do the seasoning and add it to the rasam..
• Serve it hot with rice and curry of your choice.

Pepper Kuzhambu

Pepper Kuzhambu

We all know, pepper gives good relief from cough,cold and helps with respiratory diseases. This pepper kuzhambu will help you to get better relief from cold. Add little ghee and you can give it also to toddlers!!

Don't ever worry about the taste. Its the best recipe which proves 'Healthy Foods Can Also Be Tasty'.. Here is that exciting recipe..

Ingredients: (Recipe For 2)

To Roast And Grind:

Toor Dal                - 1 tsp (Thuvaram Paruru)

Raw Rice               - 1/2  tsp (Paccharisi)

Channa Dal            - 1/2 tsp

Red Chillies           - 2

Coriander Seeds     - 1 tsp (Malli)

Cumin Seeds          - 1/2 tsp (Seeragam)

Whole Pepper         - 2 tsp (Milagu)

Garlic Cloves          - 2

Asafoetida               - a pinch

Curry Leaves           - few

For Kuzhambu:

Tamarind             - a lemon size ball

Mustard Seeds     - 1 tsp (Kadugu)

Fenugreek Seeds  - 1 tsp (vendhayam)

Salt                       - As required

Turmeric Powder - 1/4 tsp

Curry Leaves        - few

Gingely oil           - As required.

Procedure:

• Heat oil in a pan. Add everything under 'To Roast And Grind'. Saute well, cool it and grind to a smooth paste.
• Extract tamarind juice from tamarind.
• Add more oil to the same pan. Tamper it with mustard seeds, fenugreek seeds and curry leaves.
• When they splutter, add ground paste.. Saute for some time and then add salt, turmeric powder and tamarind extract.
• Add enough water and boil the kuzhambu in low flame, till oil floats on the top..
• Serve it with hot steaming rice and Parupu Thuvaiyal.

Vendakkai Puzhi Kuzhambu (Ladies Finger Kuzhambu)

Vendakkai Puzhi Kuzhambu   (Ladies Finger Kuzhambu)

Vendakkai is one of the best medicinal vegetables. Its very healthy because of its high fiber content. It helps to reduce Blood Sugar Level and it also helps to prevent from catching cold.

Ingredients:

For Gravy: (Recipe For 2)

Vendakkai              - 8 or 10  (Ladies Finger)

Big Onion              -  1/2

Tomato                  - 1/2

Garlic Pods            - 3

Tamarind               - a lemon size ball

Mustard Seeds       - 1 tsp

Urad Dal                - 1 tsp

Cumin Seeds          - 1 tsp

Fenugreek Seeds    - 1 tsp

Salt                         - As required

Turmeric Powder   - 1/4 tsp

Chilli Powder         - 1 tsp

Coriander Powder  - 1 tsp

Curry Leaves         - few

Gingelly Oil           - As required

To Grind:

Big Onion              -  1/2

Tomato                  - 1/2

Grated Coconut     - 2 tbsp

Procedure:

• Chop ladies finger,onion,tomato and garlic. Cut ladies finger into little bigger pieces.
• Extract juice from tamarind.
• Heat oil in a pan. Add chopped onion. Once they are translucent, add tomato. Once both are cooked well, add grated coconut. Grind everything, after it cools down.
• Heat oil in  a pan.  Add cut ladies finger. Take it out when they are roasted.
• Add some more oil to the pan. Add mustard seeds, urad dal,cumin seeds and fenugreek seeds.
• When they splutter, add remaining chopped onions, garlic and curry leaves.
• After they become translucent, add in tomatoes. Cover with a lid and cook well.
• Add in salt, turmeric powder,chiili and coriander powder.
• Also add tamarind extract and cook in the low flame. when the kuzhambu is half done, add roasted ladies finger.
• Serve it hot with steaming rice..

Chettinadu Thattam Payaru Kuzhambu (Black Eyed Beans Gravy)

Chettinadu Thattam Payaru Kuzhambu (Black Eyed Beans Gravy)

Thattam Payaru also known as Black Eyed Beans or Cow peas is one of the healthiest pulses. It has high soluble fibre which subordinates chances of Diabets. It has absolutely no cholesterol, Hence its good for health too..

I have used highly aromatic Chettinadu Masala for this kuzhambu.. Just Boil Beans, Prepare masala, Cook together with tamarind juice.. Excellent Chettinadu kuzhambu is ready... Here goes that excellent recipe!!!

Ingredients: (Recipe For 2)

Thattam Payaru           - 1/2 cup   (Black Eyed Beans)

Small Onions               - 6-8

Tomato                        - 1/2

Tamarind                     - a lemon size ball

Chettinadu Masala       - As required

Salt                               - As required

Turmeric Powder         - 1/2 tsp

Mustard Seeds             - 1 tsp

Fenugreek Seeds         - 1 tsp

Green Chilli                 - 1

Curry Leaves               - few

Oil                                - As required.

Procedure:

• Cook payaru for 5 whistles. Chop onions and tomato. Slit Green Chilli. Grind the Chettinadu Masala. Extract juice from tamarind.
• Heat oil in  a pan. Add mustard seeds and fenu greek seeds. When they splutter,  add onions, green chilli and curry leaves.
• When onions are translucent, add chopped tomato..
• After a while, add ground chettinadu masala.  Add tamarind juice, salt and turmeric powder to the kuzhambu.
• Cook the kuzhambu in low flame, till the kuzhambu gets thicken. Garnish with coriander leaves and serve.

Manathakkali Vathal Kuzhambu (Dry Wonder-Berry Curry)

Manathakkali Vathal Kuzhambu (Dry Wonder-Berry Curry)

Manathakkali is from a common herb found in wooded areas but has many health benefits. It has been in use, since from ages not only in India but also in many other countries. 

It has Anti-Cancer properties. Its good  for Whopping Cough, Fever, Asthma, ring worms and for cooling hot inflammation. It helps to heal mouth ulcer.  And the most important thing is, its Di - uretic. It helps with discharge of urine.

Try to include this manathakkali at-least once in  a month. Since i couldn't find fresh manathakkali, have used dried ones..

Here is that Mouth-Watering Manathakkali Vathal Kuzhambu..

Ingredients:(Recipe For 2)

Manathakkali Vathal    - 1/4 cup     (Dry Wonder-Berry)

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. Wash vathal in water and keep it aside. 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 vathal 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..

More Kulambu (Butter Milk Kulambu)

More kulambu (Butter Milk Kulambu)

Its a mildly spices, yoghurt based gravy.. I used to prepare this kulambu at-least once in a month.. Have it hot with steaming rice...This is a  simple kulambu but its very much different from that of usual  other kulambu varieties.. 

i have added pakoda which were at home.. You can add other vegetables too.. Have also mentioned, how to add vegetables to more kulambu..

This is the original , true and authentic recipe.. Here you go!!

Ingredients:

For Pakoda:

Channa Dal             - 1 cup

Salt                          - As required

Red Chilli                - 2 

Green Chilli             - 1

Coriander Leaves    - few

Mint Leaves            - few

Curry Leaves          - few

Oil                           - for frying

For Kulambu:

Curd                      - 1 cup

Toor Dal               - 2 tbsp   (Thuvaram Parupu)

Rice                      - 1 tbsp  

Coriander Seeds   - 2 tbsp   (Malli)

Fenugreek Seeds  - 1 tsp   (Vendhayam)

Cumin Seeds        - 1 tsp  (Seeragam)

Green Chilli         - 1

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:

For Pakoda:

• Soak Channa Dal for 2-3 hrs.. Drain excess water and grind it with fennel seeds and red chilli.Grind it coarsely. Add salt,coriander leaves, mint leaves, curry leaves and chopped green chillies. Mix it well and deep fry in oil.

For Kulambu:

• 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 rice for 30 minutes.
• Set B: Add oil in a pan. Saute fenugreek seeds, green chilli and red chillies. 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 coconut-masala 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.
• When the kulambu is about to boil switch it off.. I have made this as pakoda more kulambu, so added pakoda, just before serving the kulambu. you can add also vegetables to it.

If you wish to add 'Ladies Finger':

Saute it in oil for some time. Take it out and add it to the kulambu in last step.

If you wish to add ' Sundakkai':

Saute it for some time in oil and then add to kulambu in last step

If you wish to add ' Pumpkin':

Boil it for some time and then add to the gravy...

Pakoda Kulambu (Pakora Gravy)

Pakoda Kulambu (Pakora Gravy)

Feeling bored or tired to cook for lunch?? Pakoda kulambu helps you in this case.. Its very simple to prepare.. Grind everything .. Cook it.. Add pakodas.. Thats it!!! You will surely love this simple ,yummy kulambu.. No need of any curry for this too.. 

Here, in my case i used pakodas which are left-over at home.. You can even prepare them at home or buy at stores.. I have added the procedure for preparing pakodas too.. You can also prepare vadai kulambu using vadais instead of pakodas..

And the recipe follows,

Ingredients:

For Pakoda:

Channa Dal             - 1 cup

Salt                          - As required

Red Chilli                - 2 

Green Chilli             - 1

Coriander Leaves    - few

Mint Leaves            - few

Curry Leaves          - few

Oil                           - for frying

For Kulambu:

Small Onion                  - 7 or 9

Tomato                          - 2 (medium size)

Chopped Coconut         - 1/4 cup

Red Chilli                      - 2

Coriander Powder         - 2 tsp

Turmeric Powder          - 1/2 tsp

Salt                                - As required

Fennel Seeds                 - 1 tsp (Sombu)

Coriander Leaves          - few

Oil                                 - A required

Procedure:

For Pakoda:

• Soak Channa Dal for 2-3 hrs.. Drain excess water and grind it with fennel seeds and red chilli.Grind it coarsely. Add salt,coriander leaves, mint leaves, curry leaves and chopped green chillies. Mix it well and deep fry in oil.

For Kulambu:

• Grind coconut, small onions, red chillies and tomatoes together.. We won't add tamarind for this kulambu.. So add more tomatoes.
• Heat oil in a cooker.. Add fennel seeds.. After that add masala.. then salt, turmeric powder and coriander powder.
• Add enough water. This kulambu must be in watery consistency only.. Its because, pakodas  will absorb water from kulambu and hence it will get thick.
• Garnish with coriander leaves. .Add pakodas just 10 minutes before serving the kulambu or else kulambu will get very much thick..

Poondu Kuzhambu

Poondu Kuzhambu (Garlic Kuzhambu)

Garlic is a powerful natural Anti-Biotic. It is about one fiftieth powerful as Pencillin and it also has anti-viral and anti-fungal benefits. 

Try this tasty poondu kuzhambu, to stay healthy.. Here goes the recipe..

Ingredients:

Small Onions           - 8-10

Garlic Pods              - 8-10

Tomato                    - 1

Green Chilli             - 1

Tamarind                 - a lemon size ball

Mustard Seeds         - 1 tsp

Fenugreek Seeds      - 1 tsp (vendhayam)

Salt                           - As required

Turmeric Powder     - 1/4 tsp

Chilli Powder           - 2 tsp

Coriander Powder    - 1.5 tsp

Jaggery                     - 1 tsp

Curry Leaves            - few

Water                        - 1 cup

Oil                             - As required

Procedure:

• Chop small onions and garlic to two pieces. Slit the green chilli. Chop tomato finely. Extract juice from tamarind.
• Heat oil in a pan. Add mustard seeds and fenugreek seeds. When they splutter add onions, garlic,chilli and curry leaves. 
• once onions get translucent add chopped tomato.
• Let the tomato cook well. add salt, turmeric powder, chilli powder and coriander powder.
• Add water and let the kuzhambu boil.. simmer the flame after that and switch it off once the kuzhambu gets thickened.
• Add jaggery at-last and serve it hot with rice.
• Adjust the spice according to your taste.. 

Karuveppilai kulambu (Curry Leaves Gravy)

Karuveppilai Kulambu (Curry Leaves Gravy)

Normally we use curry leaves for seasoning..  it gives unique flavor and aroma, to the dish to which it is added to,, But there is more to humble curry leaves than seasoning alone,. It helps for proper functioning of heart, reduces anemia,  helps to maintain blood sugar level, relieves from diarrhea,  helps in hair growth and also helps to reduce congestion due to cold..

when i was a kid ,my mom used to insist me that if I eat curry leaves I will have long hair like princess ,. So I had the habit of eating curry leaves along. . How many of you are taking out curry leaves from food and wasting it?? I can see a big number. 

 My husband is one among them.. he will search for curry leaves, will pick it out and place it in my plate .and after that he will continue eating,, So to make him and my kid eat curry leaves found this recipe useful.. here goes the recipe,..

Ingredients:

Small Onions           -  7 -8

Tamarind                  - lemon size ball

Salt                           - As required

Turmeric Powder     - 1/4 tsp

Coriander Powder    - 1 tsp

Jaggery                     - 1 tsp (vellam)

To Roast and Grind:

Red Chilly                - 1

Garlic Pods               - 3

Green Chilli              - 1

Ginger                       - a small piece

Shredded Coconut    - 1/4 cup

Tamarind                   - 1 tsp

Curry Leaves             - a handful

For Seasoning:

Gingely Oil               - As required

Mustard Seeds          - 1 tsp

Urad Dal                   - 1 tsp

Procdure:

• Wash curry leaves and drain water completely. 
• Heat oil in a pan. Add red chilly, garlic, green chilly and ginger.
• After a minute, add shredded coconut and tamarind.
• When coconut leaves a nice aroma, add washed curry leaves. Saute it till the curry leaves get roasted completely. Grind it to a paste, after the mixture cools down.
• To the same pan, add gingely oil.. When the oil is hot add mustard seeds and urad dal. Once urad dal gets browned add small onions..
• Once onions become translucent add curry leaves paste. once raw smell goes off, add salt, turmeric powder and corinader powder.
• Add enough water and let the kulambu boil.  After the kulambu starts boiling reduce the flame. cook the kulambu untill it gets thicken.. Add jaggery in the last step..
• The kulambu should be thick only.. Adjust the spice according to your taste.
• Serve it with hot rice and curry of your choice.. 

So when next time you get cold, try this recipe to de-congest your cold.. Worth the recipe!!!

Vendhaya Kulambu

Vendhaya Kulambu

This is my Ayamma (Grandma) special kulambu.. She cooks all the vegetarian items so well and especially this kulambu.. I am a great fan of this kulambu.. If some one is coming to visit me form native, she will send this kulambu for me through them..  Have asked her many times, why its termed vendhaya kulambu?? She also didn't know.. Guess since we don't use any vegetable and cooking with basic ingredients, it might be named like this..

Learnt this recipe from her in the initial stages of my cooking itself.. But i can feel mine ,somehow differs from that of hers. . Still on the way to cook the kulambu like her!!

A must try mouthwatering kulambu!!!

Here s the recipe!!

Ingredients:

Small Onions        - 7-9

Garlic pods           - 3-4

Tomato                 - 1

Tamarind              - Lemon size

Salt                       - As required

Turmeric Powder - 1/2 tsp

Oil                        - As required

To Grind:

Chopped Coconut          -  1/4 cup

Coriander Seeds             - 1 n 1/2 tsp

Red Chillies                   - 2

Cumin Seeds                  - 1 n 1/2 tsp

For Seasoning:

Mustard Seeds          - 1 tsp

Fenugreek Seeds      - 1 tsp  (Vendhayam)

Curry Leaves            - Few

Procedure:

• Slit small onions and garlic into two. Chop finely tomato. Extract tamarind juice from tamarind.
• Grind everything under 'to grind'.
• Heat oil in  a pan. Add mustard seeds, Fenugreek seeds and curry leaves.
• Wait till mustard seeds splutter, add in onions and garlic.
• When they become translucent, add chopped tomatoes.
• When tomatoes also, get cooked well, add the grinded paste.. 
• After 5 minutes add tamarind extract.
• Add salt, turmeric powder and enough water.
• Bring everything to boil and lower the flame.. Keep the flame on till the kulambu gets thicken and it leaves oil on the pan sides..
• Garnish with Coriander leaves..
• Serve it with hot rice..

Tomato Kulambu

Tomato Kulambu

This kulambu is usually made with only onions and tomatoes. But can add Peas or Drumstick to it. and adding tamarind is definitely optional. If your tomatoes are sour can skip adding tamarind

Ingredients:

For Grinding Masala:

Big Onion                 - 1

Tomatoes                  - 1 1/2

Garlic                        - 2

Green Chilli              - 1

Red Chilli Powder    - 1 tsp

Corinader Powder     - 1 tsp     (Malli Podi)

Cumin Seeds               - 1/2 tsp  (Seeragam)

Fennel Seeds             - 1/2 tsp  ( Sombu)

Grated Coconut         - 3 tbsp

Others:

Small Onions            - 6

Tomato                      - 1/2

Garlic                         - 1

Salt                            - As required

Turmeric Powder      - As required

Tamarind                   - small lemon size  (optional)

Oil                              - As required

For Sesoning:

Mustard Seeds           - 1/2 tsp

Fenugrek Seeds         - 1/2 tsp  (Vendhayam)

Curry leaves               - Few

Procedure:

1. Chop Onions, Garlic and tomatoes. Extract tamarind juice.
2. Heat oil in a pan, add Cumin and Fennel seeds Then add onions,garlic and tomatoes. Add all the powders. Add grated coconut. Saute for some time. Let it cool and grind the masala.
3. Heat oil to a pan. Add Mustard seeds, Fenugreek seeds  and curry leaves Add remaining onion, garlic and tomatoes. then add masala. Then tamarind extract. add enough water. Simmer the pan and let the kulambu boil for some time. your kulambu is ready.