Drumstrick puli kulambu Recipe

Ingredients :

Drumstick - 1 or 2

Brinjal - 1
Tomato - 1

Sambar onion - 5 no.

Tamarind - lemon sized ball

Chilly powder - 1 1/2 tsp
Coriander powder - 3 tsp
Turmeric powder - a pinch
Coconut -3 tsp
Cumin seeds - 1/2 tsp

Salt - as required

To Temper :

Oil - 2 tsp

Mustard seeds - 1/2 tsp

Fenugreek seeds - 1/4 tsp

Curry leaves - Few

Preparation :

• Soak tamarind in a cup of warm water. Extract the juice from the soaked tamarind and throw away the pulp.
• Grind coconut and cumin seeds with enough water to make it as smooth paste.
• Chop the sambar onion into half and chop the tomato, brinjal  and keep it aside. 
• Now cut the drumstick into small size(3 or 4 inch) pieces and keep it ready.
• Heat oil in kadai/pan, add mustard seeds, when its popup, add fenugreek seeds and curry leaves.
• Then add sambar onion and saute it for a minutes.
• Now add chopped brinjal, tomato, drumstick and saute it for 2 minutes.
• Then add tamarind extract, chilly powder, coriander powder, turmeric powder and salt as required.
• Boil the curry until the vegetables are cooked.
• Then add coconut paste and boil for another 10 minutes. Now Switch off the flame.
• Now drumstrick puli kuzhambu is ready to serve with hot rice.

Paruppu Urundai Kuzhambu Recipe

Ingredients:

Channa dal (Kadalai paruppu)  - 1/2 cup
Toor dal (Thuvaram paruppu)  - 1/4 cup
Dry Red chillies - 3
Fennel Seeds (Sombu)
Grated coconut - 2 tsp
Chopped onion - 1/4 cup
Finely chopped garlic - 1 tsp
Coriander leaves - few
Salt - as needed

For preparing Kuzhambu :

Oil - 2 tsp

Mustard seeds - 1/2 tsp

Curry leaves - few

Chopped onion - 1/4 cup

Garlic - 5 cloves

Chopped tomoto - 1

Tamarind - lemon sized

Turmeric powder - a pinch

Coriander powder - 2 tsp

Red chilly powder - 1 tsp

Salt - as needed

Chopped coriander leaves - few

Preparation :

• Wash the channa dal and toor dal throughly and soak it in water for 1 hour.
• Drain out the water from channa dal and toor dal.
• Grind channa dal, toor dal, dry red chillies and fennel seeds without water. 
• Take a bowl, add ground paste, chopped onion, chopped garlic, grated coconut, coriander leaves and salt then mix it well.
• Make a lemon sized ball and keep it aside.

• Soak tamarind in a cup of warm water. Squeeze the juice from the tamarind and throw the pulp.
• Heat oil in kadai, add mustard seed, when its popup add curry leaves, chopped onion and saute it till golden brown.
• Then add chopped tomato and saute until it turns soft and mushy. 
• Now add tamarind juice, red chilly powder, coriander powder, turmeric powder and mix salt.
• Switch off the flame, after oil floats on the top.

 

Note :

• Make small balls, so that it will get cooked soon and also absorb the kuzhambu well.

Vatha Kuzhambu Recipe - Sundakkai Vathal Kuzhambu

 Vatha Kuzhambu Recipe - Sundakkai Vatha Kuzhambu

Ingredients :

Sundakkai / Manathakkali Vathal - 10 -12 no

Sambar Onion - 10 no

Garlic - 10 no

Tamarind - lemon sized ball

Sambar Powder - 2 tsp

Salt - as required

To Temper :

Sesame Oil / Nallennai - 4tsp

Mustard Seeds - 1/2 tsp

Fenugreek Seeds - 1/4 tsp

Cumin Seeds - 1/2 tsp

Dry Red Chilly - 2 (Cut it to small pieces)

Curry leaves - Few

Preparation :

• Soak tamarind in a cup of warm water. Squeeze the juice from the tamarind and throw the pulp.
• Heat oil in kadai, add sundakkai and fry it 2 minutes then transfer it to a separate bowl.
• Peel the outer skin of small(sambar) onion and garlic keep it aside.
• Heat oil in kadai/pan, add mustard seeds, when its popup, add fenugreek seeds, cumin seeds, dry red chilly and curry leaves.
• Then add small(sambar) onion and garlic, fry it for 2 minutes.
• Now add sambar powder in low flame and roast it until the color changes.
• Then add tamarind extract, sundakkai and salt as required.
• Boil the curry until the oil will separate. Switch off the flame when the curry gets thick.
• Now Vatha Kuzhambu is ready to serve with hot rice.

Pepper Rasam / Milagu Rasam / Jeera Pepper Rasam

Pepper Rasam / Milagu Rasam / Jeera Pepper Rasam

Ingredients :

Pepper - 1 tsp

Jeera - 1 tsp

Garlic - 2 cloves (use it with skin)

Coconut - 1 small piece

Tamarind - lemon sized ball

Turmeric Powder - a pinch

Salt - to taste

Mustard Seeds - 1 tsp

Oil - 1 tsp

Dry Red Chilly - 1 no

Curry Leaves - Few

Coriander Leaves - Few ( Finely Chopped )

Preparation :

• Soak tamarind in a cup of warm water. Squeeze the juice from the tamarind and throw the pulp.
• Grind pepper, jeera, garlic and coconut without water. (don't grind it finely)
• Heat oil in kadai, add mustard seed, when its popup add dry red chilly (cut in to small pieces) and curry leaves in low flame.
• Then add grinded items, fry it for 5 seconds then add turmeric powder, chopped tomato and chopped coriander leaves then fry it for 2 seconds.
• Then add tamarind juice and salt as much needed.
• Do not boil it. Just heat it in low flame for few minutes.  

Kollu Rasam / Horse gram Rasam

Kollu Rasam / Horse gram Rasam

Ingredients :

Kollu / Horse gram - 1/4 cup

Pepper - 1 tsp

Jeera - 1 tsp

Garlic - 2 cloves (use it with skin)

Coriander Seeds - 1 tsp

Tamarind - lemon sized ball

Turmeric Powder - a pinch

Salt - to taste

Mustard Seeds - 1 tsp

Oil - 1 tsp

Green Chilly - 1 no

Curry Leaves - Few

Coriander Leaves - Few ( Finely Chopped )

Preparation : 

• In pressure cooker add kollu / Horse gram, water 2 cup and little bit salt then close the lid and wait up to 5 - 6 whistles.
• Now take the Kollu / Horse gram juice in a bowl.
• Soak tamarind in a cup of warm water. Squeeze the juice from the tamarind and throw the pulp.
• Now mix the  Kollu / Horse gram juice and tamarind juice in a bowl. Squeeze the tomato in the mixture.
• Grind pepper, jeera , garlic, coriander seed,green chilly,and few curry leaves without water. (do not grind finely)
• Heat oil in kadai, add mustard seed, when its popup add curry leaves in low flame.
• Then add grinded item, fry it for 5 second and add kollu tamarind juice.
• Heat it for 3 minutes in low flame. Do not boil it. 

Mor Kulambu / Butter milk curry

Ingredients:

Curd - 2 cups

Sambar powder - 1 tsp

Turmeric powder - 1/4 tsp

Kadalai maavu / Besam flour - 1tsp

Green Chilli or Red Chilli -1 no (finely chopped)

Oil - 2 tsp

Fenugreek seeds/ Vendhayam - 1/4 tsp

Mustard seeds - 1/2 tsp

Omam / Carom seeds- 1 tsp

Hing / asafoetida / perungayam powder - a pinch

Curry Leaves - few

Coriander leaves for garnishing

Preparation :

      Take a bowl, Now add curd , sambar powder , Kadalai maavu, Turmeric Powder , salt and mix it well without any lumps.
      Heat oil in Kadai add mustard seed, when the seeds start spluttering, add fenugreek seed, omam ,green or red chilli, hing and curry leaves. Saute it for 2 min in low flame. Add curd to the above made recipe and add salt if needed. Boil for 3 min in low flame then turn off the flame. Garnish with Coriander leaves.

      More kulambu is ready to serve.