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Showing posts with label KUZHAMBU VARIETIES. Show all posts
Showing posts with label KUZHAMBU VARIETIES. Show all posts

September 14, 2017

Parangikai Puli Kuzhambu – Pumpkin Vatha Kuzhambu Recipe

Parangikai puli kulambu/ Manjal poosanikai kuzhambu/ Yellow Pumpkin Vatha kuzhambu is a yummy South Indian kuzhambu recipe I learnt from my MIL. Whenever my MIL visits my place, I try to learn some new & traditional dish from her. When we were discussing about yellow pumpkin recipes, she suggested me to make this vatha kuzhambu adding pumpkin(Parangikai/Manjal poosanikai in Tamil). She also told me as easy method of doing this kulambu directly in a pressure cooker. I found it interesting and tried it for our lunch on the same day.
Parangikai vatha kuzhambu
I prepared this gravy along with mixed vegetable kootu as side dish. It was a nice combination. Everybody loved its taste. As we are doing in a pressure cooker directly, time taken to cook this gravy is just 15 minutes. So bachelors and working women can  The taste of pumpkin gives a natural sweetness to the gravy. So we don’t have to add jaggery to this puli kuzhambu unlike other vatha kuzhambu recipes. You can make this gravy thick or thin as you wish. It tastes good either ways. Adding Homemade sambar powder or Vatha kuzhambu powder gives the best taste. I don’t think you can make this puli kuzhambu with white pumpkin because it absorbs all the tanginess of the gravy. So friends, do try this yummy, easy, no grind parangikai puli kuzhambu and share your feedback with me. Lets see how to make Parangikai puli kuzhambu/Pumpkin vatha kuzhambu with step by step pictures.

Do check out my 40+ South Indian Kuzhambu recipes , Pumpkin gravy/Parangikai chutney for rice, Pumpkin sambar.

Parangikai puli kulambu

Parangikai Puli Kuzhambu Recipe

Parangikai Puli Kuzhambu Recipe

How to make Parangikai Puli Kuzhambu Recipe

South Indian
Main Course
3-4

Ingredients (1 cup - 250ml)

  • Yellow pumpkin/Parangikai- 12 cubes
  • Small onion or Big onion - 12 nos/1 no
  • Garlic cloves - 12 nos
  • Tamarind - Big gooseberry size
  • Sambar powder - 1 tbsp
  • Turmeric powder - 1/4 tsp
  • Curry leaves - Few(Finely chopped)
  • Cooking oil or Sesame oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Toor dal - 1.5 tsp
  • Cumin seeds - 1/2 tsp
  • Methi seeds - 1/8 tsp
  • Salt - as needed
  • Water - as needed

How to make the recipe

  1. Wash and chop pumpkin into big cubes.
  2. Heat oil in a cooker base.
  3. Temper mustard, dals.Saute the onion,garlic,curry leaves adding salt.
  4. Add tamarind extract, spice powders and pumpkin cubes.
  5. Pressure cook for 2 whistles in low flame.
  6. Remove and boil if needed.Serve hot with rice.

Parangikai Puli Kuzhambu - Step by step photos

  • Wash and chop pumpkin into big cubes as shown the picture below.Finely chop 2 small onions or quarter big onion and 2 garlic cloves, curry leaves and set aside.
  • Heat oil in a cooker base.Splutter mustard seeds, methi seeds,urad dal, toor dal, cumin seeds, finely chopped onion, garlic and curry leaves. After it turns golden, add the remaining onion and whole garlic cloves. Saute till onion becomes transparent.
    Tomato rava upma recipe
  • Add 1 cup of tamarind extract, turmeric powder, sambar powder and salt.Then add pumpkin cubes.
    Parangikai puli kuzhambu
  • Pressure cook for 2 whistles in low flame. Remove after the steam is released. Boil the gravy if thin and watery else mix well and serve with rice.
    Parangikai puli kuzhambu

Notes

  • Adjust the quantity of sambar powder as per the tanginess of tamarind.
  • For variations, you can add 1tbsp red chilli powder and 1tbsp coriander powder instead of sambar powder.
  • No need to use jaggery
  • As we are cooking directly in a pressure cooker, we don't need to add more water.
  • Chop pumpkin into big cubes else it will get mashed in the gravy.
I served Parangikai puli kulambu with mixed veg kootu and koozh vadam !

Pumpkin vatha kuzhambu
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September 2, 2017

Kerala Sambar Recipe Without Coconut – Easy Onam Sadya Sambar

Last year I shared traditional Kerala Varutharacha sambar recipe during Onam. Recently I came across this easy Onam sadya sambar without coconut using a pressure cooker in Anu’s kitchen YouTube Video. Its the simplified version of varutharacha sambar using Kerala sambar powder. I loved the idea and tried it with some modifications to make it even more easy. As I don’t have Kerala sambar powder, I used my homemade sambar powder, red chilli powder and coriander seeds powder. Still it tasted great with a nice flavor.
Kerala sambar recipe without coconut
For Onam sadya, you may need to cook so many recipes for the feast. I am sure this easy sambar recipe will help you save lots of time when compared with varutharacha sambar with spices and coconut. Of course taste may not be equal to the traditional Kerala sambar still you can give a try. This sambar would be useful especially for bachelors and working women to make a quick & healthy recipe with the goodness of all the vegetables. You don’t need to make any side dish like thoran or mezhukupuratti if you add lots of vegetables. Friends, do try this easy Kerala style Onam sadya sambar and share your feedback with me. Lets see how to make Onam sadya sambar recipe without coconut easily in a pressure cooker with step by step pictures and video !
Do check out my Kerala Ulli Sambar For Idli, Dosa.

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August 31, 2017

Kerala Moru Curry Recipe With Kumbalanga, Coconut

Kerala style Kumbalanga moru curry recipe also known as Kachiya moru/ moru kachiyathu/moru kootan is nothing but buttermilk seasoned and cooked with vegetables and ground coconut paste. It is commonly prepared in most of the Kerala houses. Many people include this moru curry in Vishu and Onam sadya menu as it helps in digestion. In Tamil nadu, we call it as Mor kuzhambu. This Kerala moru curry can be prepared in various ways. I found recipes with & without coconut, recipes with onion and without vegetables too.

Moru curry recipe with kumbalanga
Today I have shared a version of kachiya moru tastes with vegetable. I used Kumbalanga ( ash gourd). We can also use veggies like Cucumber(Vellarika), Winter melon, Lady’s finger(Vendakka) or green papaya. Today I have shared this moru curry recipe with kumbalanga(Vellai poosanikai in Tamil) and coconut. I referred Kothiyavunu for the recipe.  It came out really well. Basically we all love mor kzuhambu so this Kerala moru kachiyathu is no exception to that. Try this easy and yummy moru curry for this Onam festival menu and enjoy ! Lets see how to make Kerala moru curry with step by step pictures.
You can also check my other Onam recipes like Sadya sambar, Tomato rasam
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August 27, 2017

Poosanikai Rasavangi Recipe – White Pumpkin Kootu For Rice

Poosanikai rasavangi / pumpkin kootu for rice is a healthy and tasty side dish for rice. I learnt this vellai poosanikai rasavangi also known as poosanikai kootu from my MIL. Usually we make Kathirikai rasavangi and very rarely vellai poosanikai rasavangi. Whenever we buy white pumpkin, we make juice with it. But this time I wanted to try some other interesting recipes with it. So I asked my MIL for this rasavangi recipe and prepared for our lunch along with coriander leaves thogayal.
Vellai poosanikai rasavangi
Tamil brahmins also make rasavangi but slightly in a different way. They add toor dal or chana dal along with pumpkin. But we add dals only for making rasavangi powder. My MIL makes this gravy in an open pan and cook the pumpkin in tamarind extract. But I make it directly in a pressure cooker. Its an easy one pot kuzhambu for me. This method helps me to cook faster during busy mornings. When I make this pumpkin gravy, I don’t make any specific side dish. I just make some thogayal or podi to accompany this dish. We mix this gravy with rice adding ghee. Tastes great with simple roasted papad as side dish. We do make a gravy with yellow pumpkin for rice. We call it as Parangikai chutney. Its procedure is completely different from this. I have given the link below. Ok, Lets see how to make white pumpkin kootu/ Vellai poosanikai rasavangi with step by step pictures. Do try this easy poosanikai rasavangi in a pressure cooker. Share your feedback with me.

Pumpkin kootu






Poosanikai Rasavangi Recipe

Poosanikai rasavangi

How to make vellai poosankai rasavangi - White pumpkin kootu for rice

South Indian
Kuzhambu recipes
3-4

Ingredients (1 cup - 250ml)

  • White pumpkin/Vellai poosanikai - 15 cubes
  • Coconut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Curry leaves - Few
  • Tamarind - Medium gooseberry size
  • Turmeric powder - 1/4 tsp
  • Water - as needed
  • Salt - as needed

To roast & grind

  • Chana dal - 1 tbsp
  • Urad dal - 1 tbsp
  • Coriander seeds - 1.5 tbsp
  • Red chillies - 3 to 5 nos
  • Cooking oil - 2 tsp
  • Grated coconut - 3 tbsp
  • Hing/Asafetida - 1/4 tsp

How to make Poosanikai rasavangi

  1. Wash and cut the pumpkin into big cubes.
  2. Heat oil in a cooker base.
  3. Splutter mustard, urad dal, curry leaves.Add pumpkin pieces and saute it.
  4. Add turmeric powder, tamarind extract, salt and mix well.
  5. In a kadai,heat oil, roast the ingredients except coconut given under"roast & grind".
  6. Add coconut and grind to smooth powder.
  7. Add this powder to the cooker.Mix well.
  8. Cook in low flame for 2 whistles.
  9. Remove and garnish with coriander leaves.Serve with rice.

Poosanikai rasavangi- Step by step photos

  • Wash and cut the pumpkin into two halves. Slice them into big pieces and remove the seeds in the middle. Chop into big cubes and slice the skin. Set aside. Soak tamarind in water, take 1 cup extract and keep aside.
    Poosanikai rasavangi
  • In a small kadai, heat oil and roast the dhania, urad dal, chana dal, red chillies, hing and roast till golden. Remove and grind with coconut to a smooth powder.
    Poosanikai rasavangi
  • Heat coconut oil in a cooker base. Splutter mustard seeds, urad dal, curry leaves. Add chopped pumpkin pieces, turmeric powder & saute for a minute.
    Poosanikai rasavangi
  • Add tamarind extract, salt and 1 cup of water. Add the ground powder.Pressure cook in low flame for 2 whistles.
    Poosanikai rasavangi
  • Open the cooker after steam is released. Garnish with coriander leaves and mix well. Serve hot with rice.
    Poosanikai rasavangi

Notes

  • Adjust the quantity of red chillies as per your taste.
  • Do not add more tamarind because pumpkin will absorb all the tangy taste.
  • Usually my MIL cooks the pumpkin separately and add to the gravy. But I make everything in a cooker for ease.
  • Adding chana dal, urad dal, coconut gives thickness to the gravy.
  • We usually mix this gravy with rice. You can make it thick and serve as kootu for vathakuzhambu rice.

Try this easy, vellai poosanikai rasavangi recipe for rice and enjoy !
Poosanikai rasavangi recipe
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April 30, 2017

Vazhaithandu Kuzhambu Recipe – Banana Stem Gravy–Valaithandu Recipes

Vazhaithandu kuzhambu
I try to include vazhaithandu recipes in my cooking at least once in a month as it has lots of health benefits. Whenever I go to Salem, my FIL buys me banana stem and banana flower because finding these vegetables in my place is very rare. Mostly I make Vazhaithandu juice ( Salt version) Or valaithandu thayir pachadi and sometimes poriyal or thogayal. I haven’t tried any gravies/ kulambu or kootu with it. So this time, I wanted to try some kuzhambu with banana stem. I got the recipe from HERE. I made some changes and tried it. It tasted good when mixed with plain rice adding ghee. Banana stem is a bland vegetable. It doesn’t absorb any flavor or taste within it. So in this gravy, the masala gives the taste more than the vegetable. Original recipe called for using black chana along with banana stem. But I had used only vazhaithandu as I wanted to consume more quantity of this vegetable.If you are looking for some different vazhaithandu recipe, try this one. You may like it Happy. Lets see how to make banana stem gravy for rice with step by step pictures !
Vazhaithandu kuzhambu

Banana stem gravy / Vazhaithandu Kuzhambu


Banana stem gravy / Vazhaithandu Kuzhambu How to make vazhaithandu kuzhambu/ Banana stem gravy for rice
Cuisine: South Indian
Category: Side dish for rice
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
1 cup - 250ml
To grind
  • Methi seeds/ fenugreek seeds - 1/2 tsp
  • Urad dal - 2 tsp
  • Coriander seeds - 1 tbsp
  • Grated coconut - 1/3 cup
  • Red chilli - 3 nos
  • Water - as needed to grind
  • Tamarind - Gooseberry size ( soak in water)
To Temper
  • Cooking oil or coconut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Cumin seeds - 1/2 tsp
  • Curry leaves - Few
  • Hing/asafetida - a pinch
METHOD

  • Soak tamarind in little water. Grind all the ingredients given under “To grind” adding tamarind to a smooth paste.  Set aside.
    Vazhaithandu kuzhambu
  • Wash and chop raw banana stem into small pieces. Keep them immersed in water or buttermilk till use to avoid discoloration.  In a pressure cooker base, heat oil and splutter mustard seeds, urad dal, cumin seeds, hing and curry leaves.
    Vazhaithandu kuzhambu
  • Add the ground paste, 1/4 cup water and saute for a minute. Add 1 tsp sambar powder. Mix well. Squeeze the banana stem and add it to the cooker. Add 1 cup of water, required salt and mix well.
    Vazhaithandu kuzhambu
    Vazhaithandu kuzhambu
  • Pressure cook in low flame for 2 whistles. Open the cooker after the steam is released. Mix well and check for taste. Add more salt if needed and more water if the gravy is too thick. Mix well and serve with plain rice adding ghee. Tastes the best when mixed with rice & ghee. Ghee helps to enhance the flavor of this gravy.Do add it !
    Vazhaithandu kuzhambu
  • Enjoy !
Note

  • Sambar powder is not mentioned in the original recipe.But I used it.
  • Adjust the consistency of the gravy as you like. I made it semi thick.
  • This gravy thickens as it cools down. So add more water whenever needed.

Try this healthy vazhaithandu gravy for a change. You may love it !
Banana stem gravy
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February 20, 2017

Instant Mor Kuzhambu – Easy Mor Kulambu Recipe Without Coconut– Indian Bachelors Recipes

Easy mor kuzhambu recipe without coconut
Mor kuzhambu ( Vegetarian buttermilk gravy in English) is our family favorite kuzhambu varieties for rice. Usually I follow my MIL’s or MOM’s recipe. But sometimes I make this easy mor kuzhambu recipe when I have to cook for myself and Raksha as Sendhil is not fond of this version. Its a very simple, no grind mor kuzhambu recipe without coconut. I started making this by following Revathy Shanmugam mam’s recipe from Aval vikatan supplementary issue. But then I made some changes and making it in my own way! I won’t say this one tastes so good like authentic more kuzhambu. But this recipe is surely a quick fix for bachelors & working women who wants to whip up a gravy within 10 minutes for lunch or dinner after coming back from office. It tastes great with fried papad and potato fry or brinjal roast. I served it with yam fry. The taste of this kuzhambu reminds me North Indian style Dahi kadhi slightly. This kulambu can be prepared with or without vegetables.Sometimes I add fried manathakkali or sundakkai vathal too. If you wish to add vegetables, you can add cooked lady’s finger (Vendakkai) or pumpkin( Poosanikai in Tamil). Do try this easy, Instant mor kuzhambu recipe and let me know your feedback ! Lets see how to make South Indian style Mor Kuzhambu with step by step photos.

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December 28, 2016

Easy Ennai Kathirikkai Kuzhambu Recipe Without Coconut – Chettinad Brinjal Gravy

Chettinad ennai kathirikai kuzhambu
Basically ennai kathirikkai kuzhambu ( Oil roasted brinjal gravy) is prepared by using freshly roasted and ground spices with coconut.I make my MIL’s pepper flavored ennai kathirikai kulambu at least once in a week as it is Sendhil’s one and only favorite brinjal recipe. Recently I tried this easy, no grind, Chettinad style ennai kathirikai kuzhambu without coconut just for a change. I followed the recipe from THIS BLOG. I loved it a lot with plain rice and papad/appalam. Its more like my vatha kuzhambu recipe but the flavor of masala coated, roasted brinjals in lots of oil makes a great difference in taste, color and flavor for this kuzhambu. Soon I will make a post about authentic ennai kathirikai kuzhambu recipe. Before that, do try this easy version. I hope you will like it Happy. Now lets see how to make Chettinad ennai kathirikai kuzhambu with step by step pictures !

Don’t forget to check out my Ennai kathirikai poriyal , Brinjal masala kuzhambu , Brinjal masala fry, brinjal gravy for biryani !

Chettinad ennai kathirikai kulambu recipe

Chettinad Ennai Kathirikai Kuzhambu Recipe


Chettinad Ennai Kathirikai Kuzhambu Recipe Easy version of Ennai kathirikai kuzhambu  without coconut - Chettinad style no grind brinjal gravy
Cuisine: Chettinad
Category: Kuzhambu varieties
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
1 cup - 250ml
  • Small sized brinjal - 10 nos
  • Small onion / Chinna Vengayam - 10 nos
  • Garlic cloves- 10 nos
  • Tomato - 1 no ( country variety/Naatu thakkali)
  • Tamarind - Small lemon sized
  • Red chilli powder -  2-3 tsp( Kashmiri chilli pwd)
  • Coriander powder/Dhania powder - 2 tbsp
  • Salt & water - as needed
To temper
  • Sesame oil / Gingely oil - 1/4 cup 
  • Mustard seeds - 1 tsp
  • Fenugreek seeds - 2 pinch
  • Curry leaves - few sprigs
METHOD

  • Wash the brinjal. Mark X on the top of brinjals till half its way without cutting its stem part. Immerse them in water till use.  Soak small lemon sized tamarind in 1 cup of hot water. Take the extract and set aside. Peel onion, garlic and keep aside.
    Chettinad ennai kathirikai kulambu recipe
    Chettinad ennai kathirikai kuzhambu recipe
  • In a small bowl, take 1 tbsp tamarind extract, red chilli powder, dhania powder, turmeric powder and salt. Mix well to make a thick paste. Fill the brinjals with this paste.Arrange in a plate.
    Chettinad ennai kathirikai kuzhambu recipe
    Chettinad ennai kathirikai kuzhambu recipe
  • Heat 1/4 cup sesame oil in a pressure cooker base ( I used cooked to make the gravy quickly and to save time) Reduce 1 tbsp oil if you feel too much of oil. You can make  this gravy in a kadai as well.Splutter mustard seeds, methi seeds, curry leaves.Add the small onions, garlic cloves and saute till onion turns transparent.
    Chettinad ennai kathirikai kuzhambu recipe
  • Add the masala stuffed brinjal pieces along with the remaining masala and saute well till the brinjal shrinks a bit.Add finely chopped tomato pieces, mix well for a minute. Add tamarind extract, 1/2 cup more water, salt and mix well. Let it come to a roll boil. Cover and pressure cook for one whistle in very low flame.Let the steam release by itself and then open the lid.
  • If cooking in a kadai, cover with a lid and cook till brinjal turns soft and gravy turns thick as you wish. Gravy thickens and oil oozes out. Mix well and serve with plain rice, papad !
    Chettinad ennai kathirikai kuzhambu recipe
    Chettinad ennai kathirikai kuzhambu recipe
    Chettinad ennai kathirikai kuzhambu recipe
    Enjoy !

Note
  • Do not reduce the quantity of dhania powder as it helps to thicken the gravy.
  • You can replace red chilli powder + dhania powder with sambar powder too.
  • You can also add a small piece of jaggery if you like.
  • Add more chilli powder if you like spicy kuzhambu.
  • This gravy stays good for a week even without refrigeration as we are adding more oil.


Try this easy ennai kathirikai kuzhambu. Serve with plain rice, enjoy !
I had with plain papad. Yum!!
Easy ennai kathirikai kuzhambu recipe
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December 6, 2016

Vendhaya Keerai Kara Kuzhambu – Methi Leaves Gravy Recipe

Vendhaya keerai kuzhambu
Usually I make Vendhaya keerai kootu, vendhaya keerai sambar or methi pulao for lunch. If its for dinner, I make Vendhaya keerai chapathi i.e methi leaves paratha ( thepla). Recently when I was looking for some vendhaya keerai kuzhambu varieties, I came across this Kara kulambu in this blog. It was quite interesting just like our vatha kuzhambu. So I tried it for our lunch. We loved it a lot and enjoyed it mixing with plain rice. I was happy to learn yet another yummy, healthy gravy recipe using methi leaves. I am sure I will make it often in my kitchen. Do try this easy, no grinding vendhaya keerai kuzhambu for your lunch and reap its health benefits. You will love it like us. Ok, Lets see how to make vendhaya keerai kara kuzhambu with step by step pictures !
Vendhaya keerai kara kuzhambu

Vendhaya Keerai Kuzhambu Recipe / Methi leaves gravy


Vendhaya Keerai Kuzhambu Recipe / Methi leaves gravy How to make vendhaya keerai kuzhambu recipe - Methi leaves gravy for rice
Cuisine: South Indian
Category: Kuzhambu varieties
Serves: Serves 2-3
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes


INGREDIENTS
1 cup - 250ml
  • Methi leaves/ Vendhaya keerai – 1/2 cup
  • Tamarind - Big gooseberry size
  • Tomato – 1 no (small, finely chop)
  • Red chilli powder - 1 tsp
  • Coriander powder/Dhania powder – 1.5 tsp
  • Turmeric powder - 1/4 tsp
  • Grated jaggery – 1 tsp
  • Salt & water - as needed
To temper
  • Cooking oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Green chilli – 1 no ( slit)
  • Small onion - 10 nos ( finely chopped)
  • Garlic cloves - 10 nos ( finely chopped)
  • Curry leaves - few
METHOD

  • Soak tamarind in hot water for 10 minutes and take the extract using 2 cups of water. Keep it apart.Take the methi leaves, wash it well and set aside. Wash and chop the tomato, onion, garlic and curry leaves. Slit the green chilli.
    Heat oil in a kadai and splutter mustard seeds, cumin, urad dal.Saute the onion, green chillies, garlic cloves and curry leaves. Now add the tomato pieces and saute till mushy.
    Vendhaya keerai kara kuzhambu recipe
  • Now add the methi leaves and saute till it shrinks in quantity. To this, add red chilli powder, turmeric powder, dhania powder and required salt. Mix well in low flame without burning the spice powders.
    Vendhaya keerai kara kuzhambu recipe
  • Add the tamarind extract , jaggery and boil the gravy till thickens and oil starts to float on top. Check for taste and add more red chilli powder or salt if needed. Boil for few more minutes. Remove and serve hot with rice..
    Vendhaya keerai kara kuzhambu recipe
    Vendhaya keerai kara kuzhambu recipe
Enjoy !

Note
  • Adjust the quantity of red chilli powder and green chillies as per your taste.
  • Do not reduce the quantity of tamarind. Gravy may taste bitter.
  • You should saute the methi leaves well to reduce its bitterness completely.

Try this easy, healthy methi leaves gravy at home for rice. Enjoy with any kootu or poriyal along with papad. Tastes yum !
Vendhaya keerai kara kuzhambu recipe
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