Showing posts sorted by date for query puli Kulambu. Sort by relevance Show all posts

Tuesday, February 23, 2021

Vadai Kulambu | Masala Vadai Kuzhambu

Vadai Kulambu, a spicy and tasty tamarind based curry from South India. Masala Vadai kulambu is nothing but a puli kulambu/kara kulambu with masala vadai in it. The masala vadai added in the kulambu gives great flavor to the kulambu in addition the soaked vadai also tastes awesome. Both puli kulambu and vadai on its own are great but together it's amazing !

It's one of my go to kulambu recipe when i'm out of vegetables or bored of vegetables. Besides in our family we like to add this kulambu to the rice and keep the vadai as side for our lunch, so no need to make extra poriyal or sides as mandatory :-)

Back in days, in our home town, Tiruneveli, around noon, a grandma used to sell vadai. So people in our area who're looking for a change in their routine cooking would wait for her to buy some vadai to add it in the puli kulambu or mor kulambu. How simple is that, right?

Masala Vadai or Paruppu Vadai

In this kulambu, both masala vadai and paruppu vadai can be added. Masala vadai is usually made from split yellow peas and more spices whereas paruppu vadai is made from chana dal (gram dal)with less spices. Though it has slight variations, in many places, the names are easily interchangeable so it's up to you which vada you prefer in the kulambu

Here in today's recipe, i have used masala vadai which is more crispier than the paruppu vadai and also it's my favorite.

Related: How to make masala vadai/Pattani paruppu vadai

Consistency of the Curry / Kulambu

While making the curry for vadai kulambu, make sure that the curry is little more watery than the preferred consistency of the curry . Because after adding the vadai, it will absorb a bit of curry so it eventually thicken after a while.

Otherwise you end up with kootu like consistency instead of curry. Lesson learnt from personal experience :-)

Related: How to make Pakoda kulambu

Vegetables

Usually while making curry for vadai kulambu, i prefer to avoid any vegetables, only made with some pearl onions and garlic. But if you prefer, you can add drumsticks, it will add more flavor to the curry.

Serving Suggestions

Usually i add only a half of the vadai into the kulambu and serve the rest as it is as sides for more variations.

Though i prefer to make this curry for simple cooking, sometimes adding a poriyal/veggies and dessert would make this simple dish into delicious meal platter !!

Rice with vadai kulambu, rasam, beans poriyal & gulab jamun.

Vadai Kulambu | Masala Vadai Kuzhambu

Preparation Time : 1 hr | Cooking Time : 20 mins | Serves : 2
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients

Garlic - 4 cloves

Onion - 1/4

Tomato -1(small)

Tamarind - small gooseberry size

Mustard & urad dal- 1/4 tsp

Fenugreek seed - 1/4 tsp

Curry leaves - few

Salt - to taste

Red chili powder -1/2 tsp

Coriander powder - 1 & 1/2 tsp

Turmeric powder -1/4 tsp

Oil - 1 tbsp

Masala Vadai - 6

To grind

Grated coconut - 3 tbsp

Peal onion - 2

Garlic pods - 1 cloves

Cumin seed- 1/2 tsp

Procedure

Soak the tamarind in a 1/2 cup of water for 20 mins, peel the onion & garlic and chop them roughly into pieces, tomato into small pieces. Heat the oil in a kadai, add fenugreek seed, mustard & urad dal, let the mustard splutter, then add the onion,garlic and curry leaves.Saute the garlic in oil for 2-3 mins.

Add the tomatoes, give a quick mix & keep the flame in low. Then add the spices(turmeric, red chili & coriander powder),saute them in the oil for few mins. Make sure to not get burnt.

Extract the tamarind juice from the soaked tamarind and add into kadai.Put all the ingredients listed under "To grind" and grind into smooth paste by adding couple of tbsp of water.

Add the coconut paste into kadai. Next add the salt and bring into boil.

Let it boil until the raw smell goes off and oil floats on the top. Switch off the flame and add the vadai. Let it soak for few mins before serving

Related: How to make masala vadai

Tasty Vadai Kuzhambu is ready to serve. Serve it with steamed rice.

Related: South Indian Kulambu Varieties

Notes:

The vadai has already salt in it, so be careful while adding salt in the kulambu
Sesame oil gives great flavor to this kulambu, so if you have it in stock, use the sesame oil instead of flavorless oil

Wednesday, August 5, 2020

Poondu Kuzhambu | Garlic Kulambu with Coconut

Poondu Kuzhambu, a delicious tamarind based curry made with garlic. It's one of my favorite kuzhambu/curry to make when there are no veggies at home or the veggies that i have in the refrigerator are not suitable for any particular curry. The garlic alone will make the kuzhambu/curry so flavorful and tastes so great with hot rice. In today's recipe, i have used coconut masala in the curry for more flavor and taste. If you're looking for curry without any coconut, do check out this onion garlic kulambu. Jump To Recipe

I have had this post in drafts for a couple of days and unable to add recipe schema to my post because of the new change in the blogger interface . Recipe schema is nothing but a piece of code recommended by Google to show rich search results. I have been thinking for a while to switch from blogger to wordpress but out of convenience, i'm stick to the blogger. But the latest update on the new interface really made me reconsider my choice here.

To add a recipe schema, instead of using any third party plugins, i have been adding all the required property values on my own in every post. But now with the new interface update, when switching from html to compose editor, all the manually added content in html editor has vanished. Without a recipe schema, i don't want to publish the post. So raised the issue and also asked for help in the community to figure this out. Still waiting for a response.

In the mean time, i have switched back to the old interface for posting this recipe. Hopefully before they remove the old interface completely, i will figure this out. For all non-bloggers, it may seem too technical, sorry for that. Now let's check out how to make this delicious poondu/garlic kuzhambu

Poondu Kuzhambu | Garlic Kulambu with Coconut

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients

Garlic - 8 to 10 cloves

Pearl onion - 1

Tomato -1(small)

Tamarind - small gooseberry size

Mustard & urad dal- 1/4 tsp

Fenugreek seed - 1/4 tsp

Curry leaves - few

Salt - to taste

Red chili powder -1/2 tsp

Coriander powder - 1 & 1/2 tsp

Turmeric powder -1/4 tsp

Oil - 1 tbsp

To grind

Grated coconut - 3 tbsp

Peal onion - 2

Garlic pods - 1 cloves

Cumin seed- 1 tsp

Procedure

Soak the tamarind in a 1/2 cup of water for 20 mins, peel the onion & garlic and chop them roughly into pieces, tomato into small pieces. Put all the ingredients listed under "To grind" and grind into smooth paste by adding couple of tbsp of water and keep it ready.

Heat the oil in a kadai, add fenugreek seed, mustard & urad dal, let the mustard splutter, then add the onion,garlic and curry leaves.Saute the garlic in oil for 2-3 mins.

Next keep the flame in low and then add the spices(turmeric, red chili & coriander powder),saute them in the oil for few mins. Make sure to not get burnt.

Then add the tomatoes, give a quick mix. Next add the coconut paste and salt and mix it all well together

Extract the tamarind juice from the soaked tamarind and add into kadai and add more water to your preferred consistency.

Let it boil until the raw smell goes off and oil floats on the top. Switch off the flame.

Delicious Poondu Kuzhambu is ready. We had with rice and spinach kootu.

Related:How to make poondu kulambu/ garlic curry without coconut

For more curries and veggies, check out here

Notes:

Keep the flame in low when adding the spices, otherwise it will be burnt easily.
Adding spices in the oil and sauteing gives "Arachivitta(freshly ground spice) Kuzhambu" effect.
Adding the spices in the oil gives enhanced flavor to the kuzhambu.
Boil the curry till the consistency you prefer.

Wednesday, September 25, 2019

Avarakkai Kootu | Broad Beans Kootu | Kootu Recipe

Avarakkai Kootu, a delicious and healthy accompaniment made from broad beans and toor dal. Kootu is the integral part of south indian cuisine. Kootu is a semi solid curry made from dal/lentil and vegetables(mostly country vegetable available in south india).

Whenever i make curries/kulambu without dal like puli kulambu, kara kuzhambu or vatha kuzhambu, i prefer to have one type of kootu as accompaniment for balanced meal. Coming to today's recipe, this avarakkai kootu is the new addition to my kootu collection and it was a instant hit at home when i made for first time.

If you like kootu and avarakkai, then give a try on this delicious kootu, i'm sure that it won't disappoint you.

If you're fond of kootu recipes, here are few of my favorite kootu collection.

Chow Chow Kootu
Bottle gourd Kootu
Keerai Kootu
Vella Poosanikai Kootu
Yellow Pumpkin Kootu
Pudalangai Kootu
Peerkangai Kootu
Palak Kootu
Ponnanganni Keerai Kootu

Avarakkai Kootu | Broad Beans Kootu

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Kootu | Recipe Cuisine: Indian

Ingredients
Avarakkai/Broad beans- 15
Toor dal - 1/4 cup
Asafoetida powder - 1/8 tsp
Pearl onion - 4
Tomato(small) - 1
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Salt - to taste
Coriander leaves - few
To Temper
Oil - 1 tsp
Mustard & urad dal - 1/4 tsp
Curry leaves - few

Procedure

First pressure cook the dal with asafoetida powder and keep it ready. Next cut the avarakkai into 1/2 inch pieces & tomato into small and peel the pearl onions. Heat 1 cup of water in a pan and add the avarakkai.

Let it comes to boil and then cover the pan with lid and cook the avarakkai in low flame until they are soft.

Next add the onions & tomatoes(if needed add little more water) , give a good mix and again cover cook them till the onions and tomatoes are soft.

Add the dal, spices( turmeric & red chili powder) & salt.

Mix it all well, let it simmer till the raw smell gone. Temper the ingredients listed under to "Temper" and add into the kootu, switch off the flame and finally add few coriander leaves on the top.

Tasty Avarakkai Kootu is ready. Serve it as accompaniment for rice.

Related: How to make Chow chow kootu

Notes:

Adjust the spices according to your preference, the given quantity is for mild spice.
Instead of open cooking, you can pressure cook the avarakkai, onion and tomato for one whistle.

Thursday, September 5, 2019

Inji Puli | Ginger Pickle | Onam Sadya Recipe

Inji Puli, a delicious,tangy and spicy pickle made from ginger. It's one of the must dish in the sadya menu of onam festival.

Two years back, when we were in Houston, one of our friend invite us for onam feast at their home. That was my first onam feast, i was literally mind blown by the varieties of food that they offered on that day. From her only i came to know about this puli inji and beetroot pachadi.

Both are my absolute favorite and often make them at home as the accompaniment of our meal.

In our home, we make inji pachadi as the side dish of sothi kulambu, for me, this inji puli sounds so similar to that pachadi. Elders in our family always recommend to make and serve inji pachadi with sothi kulambu,since sothi kulambu has lot of coconut in it, the inji pachadi helps to aid digestion well.

Guess in sadya menu also, this inji puli is served for the same reason since sadya menu has so many varieties. Always wonder about how wise our ancestors are, the food and the combinations are not only tasty, they act as medicine for many times. Ok, with that thought, will check out the recipe for inji puli.

Inji Puli | Ginger Pickle

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 4
Recipe Category: Condiments | Recipe Cuisine: Indian

Ingredients
Ginger - 1/4 cup
Tamarind - a lemon size
Turmeric - 1/4 tsp
Red chili powder - 1/2 tsp
Green chili - 4
Jaggery - 2 tbsp
Salt - to taste
To Temper
Coconut oil - 2 tbsp
Mustard & urad dal - 1/4 tsp
Curry leaves - 1 spring
Red chili - 1

Procedure

First peel the ginger and cut into small pieces.

Next cut the green chili into small pieces.

Soak the tamarind in water for 20 mins. Heat the pan with coconut oil.

Add the ingredients listed under "To Temper" one by one, let the mustard splutter, then add the ginger and green chili.

Saute in the oil for 5 mins, then extract the tamarind juice from the soaked tamarind and add into the pan. Add turmeric and chili powder.

Next add the salt, mix it well and let it bring into boil. Once it starts to boil, lower the flame and let it simmer for 10-15 mins.

Finally add the jaggery and keep it in the flame for few more mins. Once the oil separates on the sides and the pickle thickens, switch off the flame.

Tasty Puli Inji is ready.

Related: How to make Inji Pachadi

Notes:

Adjust the chili powder and chilies as per your preferred taste. The given quantity has mild spice level
My green chili has very mild spice level.
Using coconut oil gives great flavor to this recipe. But you can also use sesame seed oil.
Like hot spices, you can add more or less of jaggery as per your liking. Adding jaggery helps to balance the tanginess and hotness of the pickle.

Garlic Onion Kara Kuzhambu | Poondu Kulambu

Garlic Kara Kuzhambu, a spicy and tangy tamarind based curry without any vegetables and coconut. It tastes great with steamed rice or even with idli and dosa.

In our home, for almost all curries, we add coconut paste , never once Amma made any curry without coconut. Back in India, Amma use atleast one whole coconut for our one day cooking. But now here , i'm trying to use one coconut for a week, because of limited availability of Indian coconut and our inexperience in choosing good one from the store.

Usually we bought two coconuts for a week and half the time, one would be spoiled and we realized that only when break the coconut and in order to avoid an another trip to Indian store, i manage to cook with the available coconut. You would have seen me using coconut & curry leaves in my kitchen, i have treat them as treasure 😜

Ok, now, back to the recipe, because of that coconut story , i have learned to make curries without coconut. To be honest, it was horrible at first, because of my inexperience to balance the spices.

With my repeated attempts, i have learned to make well balanced Kara Kuzhambu / Puli kulambu without any coconut. If you're trying for the first time, even with the exact measurement and procedure, you may end with terrible curry. Not because the recipe is wrong, you have to learn to balance the spices. Every brand of tamarind and chili powder differs in taste, so by practice, you will achieve it.

Like i always say, if i can make it, you can also :-) Now, let's check out the recipe

Garlic Kara Kuzhambu | Poondu Kulambu

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients
Tamarind - a gooseberry size
Pearl onion - 6
Garlic - 10 pods
Tomato(small) - 1
Curry leaves -few
Fenugreek Seed - 1/2 tsp
Red Chili powder - 1/2 tsp
Sambar powder - 2 tsp
Turmeric powder - 1/4 tsp
Salt - to taste
Oil - 1& 1/2 tbsp
Mustard & urad dal - 1/4 tsp
Jaggery - a small piece

Procedure

Saute till the onions become translucent, keep the flame in low and then add the spices(turmeric, red chili & sambar powder),saute them in the oil for few mins.

Then add the tomatoes, give a quick mix and add salt.

Extract the tamarind juice from the soaked tamarind and add into kadai and add more water to your preferred consistency.

Let it boil until the raw smell goes off and finally add the jaggery pieces. Cook it for few more mins and switch off the flame.

Delicious Kara Kuzhambu is ready.

Notes:

Keep the flame in low when adding the spices,otherwise it will be burnt easily.
Adding the spices in the oil gives enhanced flavor to the kuzhambu.
Sambar powder that i have used here is home made and haven't had any chilies in it. If your sambar powder has chili in it, reduce the chili powder and adjust to your taste.
Boil the curry till the consistency you prefer.

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Tuesday, February 23, 2021