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

February 22, 2018

Cabbage Gravy Recipe – Muttaikose Kurma Kuzhambu For Rice, Dosa

Cabbage kuzhambu recipe

Cabbage gravy for rice ( Muttaikose Kuzhambu in Tamil) was new to me until I saw in Sashi’s recipes. I have heard about cabbage sambar and kurma from my friend Shalini. But this is Kongunadu style kurma kulambu recipe adding freshly ground masala. It came out very well and tasted good with rice, dosa and chapathi as well. As I am a big fan of cabbage kurma recipes, I loved it very much. But to my surprise, my husband Sendhil who hates cabbage loved this gravy very much with rice. So I have made this muttaikose kuzhambu thrice so far. He ate it every time without any complaints. To make this kuzhambu, I tweaked the original recipe slightly and reduced the spice level as per my family’s taste. After trying this, I got the courage to try cabbage sambar & cabbage kurma for chapathi learning from my friend Shalini Winking. Soon I will try and post them in my space. Friends If you like to try varieties of cabbage recipes at home, do try this kuzhambu. You will love it for sure. Lets see how to make cabbage gravy for rice with step by step pictures.

Check out my Cabbage kootu recipe, Cabbage vada , white cabbage poriyal recipe purple cabbage poriyal and purple cabbage salad.

Muttaikose kuzhambu

Cabbage Gravy Recipe / Muttaikose Kuzhambu Recipe


Cabbage Gravy Recipe / Muttaikose Kuzhambu Recipe

Cabbage Gravy Recipe / Muttaikose Kuzhambu Recipe for rice, dosa and chapathi


Cuisine: Indian
Category: Side dish
Serves: Serves 2-3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

1 cup = 250 ml
  • Shredded cabbge - 1.5 cups
  • Salt & water - as needed
  • Coriander leaves - To garnish
To Saute & Grind
  • Cooking oil - 1 tbsp
  • Big Onion - 1 no
  • Ripe Tomato - 2 no
  • Coriander Seeds / Dhania - 1 tsp
  • Fennel Seeds - 1/2 tsp
  • Pepper corns - 1/4 tsp
  • Red Chilli - 2 no
  • Garlic cloves - 3 no
  • Garam Masala Powder or curry masala powder - 1 tsp
  • Sambar powder - 1/2 tsp
  • Grated coconut – 1 tbsp
To Temper
  • Cooking Oil - 1 tbsp
  • Cumin seeds - 1/2 tsp
  • Green Chili - 1 no
  • Curry Leaves - Few
  • Big Onion - 1 no ( finely chopped)
  • Turmeric powder - 1/4 tsp

METHOD

  1. Wash and chop cabbage into thin slices. Set aside.
  2. In a kadai, heat oil and saute all the ingredients given under “to saute & grind”. Grind to a smooth paste adding coconut.
  3. In the same kadai, heat oil. Splutter cumin seeds, curry leaves.Saute onion, cabbage pieces. Add salt, turmeric powder, ground masala. Mix well.
  4. Add 1 cup of water and boil for few minutes till gravy becomes thick and raw smell goes off.
  5. Garnish with coriander leaves and serve hot with plain rice, dosa & chapathi if you like.

METHOD - STEP BY STEP PICTURES

  • Wash and chop cabbage into small thin slices.Wash and chop onion, tomato. Keep aside.
    cabbage gravy recipe
  • Heat oil in a kadai.Saute all the ingredients one by one given under “To saute and grind”in medium flame without burning them. Grind to smooth paste adding required water.
    cabbage gravy recipe
  • Add 1 tbsp oil in the same kadai and splutter cumin seeds, curry leaves. Saute green chilli, onion pieces till transparent.Add cabbage and saute till it shrinks.
    cabbage gravy recipe
  • Add the ground masala, salt, turmeric powder and saute for few minutes. Add 1 cup of water. Cover and cook the cabbage in low flame. After cabbage is cooked well, check for consistency and add more water if needed.  Let the gravy boil for few more minutes till you get nice smell.
    cabbage gravy recipe
  • Switch off the flame and garnish with coriander leaves.Serve hot with rice. Add ghee if you like. This gravy looks slightly watery. So you have to serve the gravy along with cabbage for binding as shown in the last picture below. If you don't like to mix with plain rice, make it thick and serve as kootu for sambar rice or rasam rice.
  • To make it  as side dish for for roti, you can boil little more thick and serve it. Enjoy !
cabbage gravy recipe

Note

  • I have reduced the amount of chillies and masala powder given in the original recipe. Please adjust it based on your liking,
  • You can also use leafy vegetables like cauliflower, broccoli instead of cabbage.
Try this yummy cabbage kuzhambu for a change and tell me how you liked it Happy. I also make poondu kuzhambu & papad along with gravy.
cabbage kurma kuzhambu for rice
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February 10, 2018

Cauliflower Kuzhambu Recipe - South Indian Cauliflower Gravy For Rice, Idli, Roti

cauliflower kuzhambu
 Cauliflower is in season now. Last week I bought 2 flowers and tried some new recipes with it. I prepared this South Indian, Tamil nadu style Cauliflower kuzhambu for rice, idli and chapathi for the first time watching a video in YouTube. It came out very well. Its a kurma kind of gravy that suits well for rice, idli and chapathi. My mom makes a similar cauliflower kulambu adding green peas. Though the ingredients are the same, this kuzhambu tasted completely different. Tamarind is not used in this recipe instead onion, tomato and coconut masala forms the base. I am sure I will make it very often in my kitchen. Lets see how to make cauliflower kuzhambu recipe with step by step pictures.

Do check out my mom's style cauliflower gravy for rice and idli, Gobi 65, Gobi manchurian and Cauliflower poriyal, Gobi paratha, cauliflower biryani 


Cauliflower kuzhambu for rice

Cauliflower kuzhambu recipe for rice, idli , dosa and roti


Cauliflower kuzhambu recipe for rice, idli , dosa and roti

South Indian style Cauliflower kulambu for rice, idli, dosa , roti


Cuisine: South Indian
Category: Kuzhambu recipes
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

1 cup - 250ml
  • Cauliflower - 20 florets
  • Big onion - 2 no
  • Ripe tomato - 3 nos (Medium sized)
  • Ginger garlic paste - 1/2 tsp
  • Grated coconut - 1/4 cup
  • Fennel seeds - 1 tsp
  • Red chilli powder - 1.5 tsp
  • Turmeric powder - 1/4 tsp
  • Garam masala powder - 1 tsp
  • Salt & water - as needed
  • Cooking oil – 2 tbsp + 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - Few
  • Coriander leaves – to garnish

METHOD

  1. Wash and boil cauliflower florets in 3 cups of water adding turmeric powder.
  2. Heat 1 tbsp oil in a kadai.Saute onion, gg paste and tomato.
  3. Take in a mixie jar. Add grated coconut, fennel seeds, red chilli powder, garam masala powder and turmeric powder. Grind to smooth paste adding required water.
  4. Heat 1 tbsp oil, temper and add the ground paste. Add the cauliflower florets.
  5. Boil the gravy adding 1 cup of water, required salt. Simmer for 10 minutes till its raw smell goes off.
  6. Garnish with coriander leaves and serve hot with rice, idli, dosa and roti.

METHOD - STEP BY STEP PICTURES

  • Wash the cauliflower florets. Boil 3 cups of water adding turmeric powder,little salt. Add cauliflower to hot water & parboil for 5 minutes. Drain the excess water & set aside.
    cauliflower kuzhambu
  • Heat 1 tbsp oil in a kadai.Saute onion, ginger garlic paste till onion turns transparent. Now add tomato and saute till mushy.
    cauliflower gravy for rice
  • Grind to a smooth paste adding coconut, fennel seeds, turmeric powder, red chilli powder, garam masala powder and salt.Add required water to make a smooth paste.
    cauliflower gravy for rice
  • Heat oil in a kadai. Temper mustard seeds, curry leaves. After it splutters, add the ground paste. Add 1.5 cups of water and parboiled cauliflower pieces. Mix well and check for taste. Add more salt or chilli powder if needed.
    cauliflower gravy for rice
  • Keep the flame medium and let the gravy boil till nice masala smell wafts through your house. Check for thickness. If its too thick, add some water and bring to desired consistency. Garnish with coriander leaves and serve hot with plain rice. Enjoy !
    cauliflower gravy for rice
  • Enjoy !

Note

  • Adjust the quantity of red chilli powder and garam masala powder as per your taste.
  • You can also use boiled potato instead of cauliflower.
  • If you like, you can add boiled green peas along with cauliflower.
  • Make it slightly thin if you are serving for rice, idli or dosa. If you want to serve for roti/chapathi, boil the gravy till semi thick and serve as kurma.
Try this easy, yummy cauliflower gravy for rice, idli and roti. Enjoy !
Cauliflower gravy for rice

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January 18, 2018

Mochakottai Kathirikai Kara Kuzhambu Recipe – Mochai Kulambu For Rice

Mochakottai kathirikai kuzhambu

Mochakottai kathirikai kuzhambu  ( Field beans, brinjal gravy for rice) is one of the most popular kuzhambu varieties in Tamil nadu. Now mochai is in peak season. So I bought one kg of it during Pongal festival and started trying varieties of Tamil nadu and Karnataka style recipes. Usually my MIL makes pacha mochai kulambu without coconut (Fresh beans). But today I tried this mochai kara kulambu with coconut for the first time today after referring so many recipes. I made it directly in a pressure cooker to easy my job. It came out very well with a nice flavor of mochakottai and brinjal. I loved it very much. I am sure it will taste even better tomorrow. So I have reserved some gravy in the refrigerator. Friends, do try this Tamil nadu special mochai kottai kathirikai kuzhambu and share your feedback with me. You can also add kidney beans, brown chana and make this gravy. Ok, lets see how to make mochai kuzhambu with step by step pictures.


Mochakottai Kathirikai Kuzhambu Recipe


Mochakottai Kathirikai Kuzhambu Recipe Mochakottai Kathirikai Kara Kuzhambu for rice
Cuisine: South Indian
Category: Kuzhambu Recipes
Serves: Serves 3
Prep time: 5 Minutes
Cook time: 20 Minutes
Total time: 25 Minutes


INGREDIENTS

1 cup - 250ml
  • Mochakottai / Field beans - 1/2 cup
  • Tamarind – Big gooseberry size
  • Brinjal -1 no (I used 2 small brinjals)
  • Tomato - 1 no
  • Big onion - 1 no OR small onion - 10 nos
  • Garlic cloves - 10 nos
  • Grated Jaggery – 1/2 tsp
  • Salt & water - as needed
To grind
  • Grated coconut - 1/4 cup
  • Fennel seeds - 1/2 tsp
  • Garlic cloves - 2 nos
  • Big onion - 1/4 no. Or small onion - 2 nos
  • Red chilli Powder – 1.5 to 2 tsp ( adjust)
  • Coriander seeds powder / Dhania powder – 1.5 tsp
  • Water - to grind
To Temper
  • Cooking oil or Sesame oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Cumin seeds - 1/4 tsp
  • Methi seeds - 1/8 tsp
  • Urad dal - 1/2 tsp
  • Chana dal - 1/2 tsp
  • Curry leaves - Few

METHOD

  1. Wash and chop brinjal, tomato, onion. Peel garlic. Wash mocha kottai. Keep in water.
  2. Heat oil in a pressure cooker & temper it. Saute onion, garlic, curry leaves. After it turns golden, add tomato and saute till mushy.
  3. Add the ground paste, saute till raw smell goes off.
  4. Add tamarind extract,  chopped brinjal, jaggery, salt and pressure cook in low flame for one whistle.
  5. If the gravy is thin, boil till thick. Serve hot with rice.

METHOD - STEP BY STEP PICTURES

  • Wash and chop brinjal into lengthy, thick pieces. Keep immersed in water to avoid color change. Wash and clean fresh mochai kottai. Keep in water along with brinjal. (If you are using dried mochakottai/ field beans, you must soak it over night or for 8 hours).Soak tamarind in 1 cup of water and take the extract.
    Mochakottai-kathirikai-kulambu-1
  • Grind all the ingredients given under “To grind” to a smooth paste. Set aside.
    Mochakottai-kathirikai-kulambu-2
  • Heat oil in a pressure cooker. Temper mustard seeds, methi seeds, urad dal, cumin seeds,chana dal and curry leaves. Saute onion, garlic cloves till it turns golden.
  • Add tomato and saute till mushy. Add the ground paste and saute till its raw smell goes off.
    Mochakottai-kathirikai-kulambu-3
  • Now add the tamarind extract, jaggery, chopped brinjal, salt and mix well. Pressure cook in very low flame for one whistle. Open the lid after the steam is released.
    Mochakottai-kathirikai-kulambu-4
  • If the gravy is too thin, boil for few minutes till it becomes thick. If the gravy is too thick, add some water, give a roll boil and remove it. Serve hot with rice.
    Mochakottai-kathirikai-kulambu-5
  • Enjoy !

Note

  • Adjust the quantity of spice powders as per your taste.
  • Addition of fennel seeds gives a mild masala flavor to this gravy.
  • Mochai and kathirikai adds a nice smell to this gravy.
  • You can also make this gravy with small onions alone. You can also use cooked brown chana, red beans or cow peas/ Thattai payaru.

Try this easy, yummy mocha kottai kathirikai kara kuzhambu recipe for rice and enjoy !
Mochakottai-kathirikai-kulambu
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December 27, 2017

Orange Skin Kuzhambu – Orange Peel Kulambu Recipe

Orange skin kuzhambu
Orange skin/peel kuzhambu has become my most favorite dish among all the orange skin recipes I had tried so far. Yes, for the last 2 weekends I shared recipes using orange skin like orange peel sweet pachadi and orange peel spicy pachadi. Today I thought of sharing this yummy vatha kuzhambu recipe with orange skin.  I am yet to post orange skin pickle and orange juice rasam recipes. I will try to do it in this weekend. The method of preparation of orange skin kuzhambu is very similar to Brahmin style vatha kulambu without onion and garlic. When I tried this kulambu, I was doubtful whether it will taste bitter. But to my surprise, it came out really tasty without much bitterness. I loved it a lot with plain rice topped with sesame oil. My MIL also liked it very much and told that she will be making it regularly at home. Friends, do try this orange peel kuzhambu next time when you buy oranges. I hope you all know about the amazing health benefits of orange skin. So do not discard the skin. Try this orange peel kuzhambu, you will love it for sure. So lets see how to make kuzhambu using orange skin with step by step pictures.
Check out my other orange recipes below :
Orange peel kuzhambu

Orange peel / Orange Skin kuzhambu for rice


Orange peel kuzhambu How to make gravy with orange skin
Cuisine: Indian
Category: Orange peel recipes
Serves: Serves 4
Prep time:5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes


INGREDIENTS
1 cup - 250ml
  • Orange skin – 1/4 cup
  • Tamarind – a big gooseberry size
  • Sambar powder – 1 tbsp
  • Jaggery – 2 tsp
  • Salt - as needed
  • Water – as required ( I used 1 cup)
To temper
  • Sesame Oil  / gingely oil – 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Methi seeds - 1/8 tsp
  • Cumin seeds - 1/2 tsp
  • Green chilli - 1 no
  • Red chilli - 1 no
  • Curry leaves - Few
METHOD
  1. Wash and chop orange skin into small pieces.
  2. Heat oil in a kadai. Temper all the ingredients given under “To Temper”.
  3. Saute orange skin for a minute. Add sambar powder and mix well in low flame.
  4. Add tamarind extract, salt, turmeric powder, jaggery and boil till gravy thickens & oil floats on top.
  5. Serve hot with plain rice adding sesame oil.
METHOD - STEP BY STEP PICTURES
  • Wash and chop orange skin into small pieces. Set aside. Soak tamarind in warm water for 15 minutes and take the extract with 1 cup of water. Keep it ready.
    Orange peel kuzhambu
  • Heat oil in a kadai.Splutter mustard seeds, cumin seeds, methi seeds, urad dal, pinched red chilli, slit green chilli, curry leaves. Add the orange pieces. Saute for a minute till it becomes soft.( Actually I forgot to add orange pieces along with seasoning.So I sautéed it separately and added to tamarind extract.Hence the stepwise pictures distract from the instructions).
    Orange peel kuzhambu
  • Add sambar powder, saute in very low flame for few seconds.Quickly add 1 cup of tamarind extract, turmeric powder, salt and jaggery. Mix well, check for taste. Add more water, sambar powder if needed. Roll boil the kuzhambu till  orange pieces cook and oil starts to float on top. Remember, this kuzhambu thickens once it cool down completely. So do not boil till too thick. Remove when its semi gravy.
    Orange peel kuzhambu
  • Transfer the kuzhambu to a bowl and serve hot with plain rice. Top with sesame oil for more flavor and taste.
    Orange peel kuzhambu


    Enjoy !

Note

  • Adjust the quantity of sambar powder as per the tanginess of tamarind.
  • Do not add more orange pieces, it may make the gravy bitter in taste.
  • Adjust the quantity of water based on the consistency you like.

Try this easy, yummy Orange skin kuzhambu just for a change and enjoy with plain rice topped with sesame oil. Serve with any kootu and papad !
Orange peel recipes

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November 9, 2017

Kondakadalai Puli Kuzhambu Recipe – Channa Kulambu For Rice

Kondakadalai puli kuzhambu
This is an easy Kondakadalai puli kuzhambu recipe without coconut / Brown channa gravy for rice in my MIL’s method. Some people also call this as Sundal kulambu. But we call it as karuppu kondakadalai vatha kuzhambu. This kuzhambu can be prepared easily without grinding any masala or coconut. So bachelors, working women and even housewives can complete their cooking very quickly. We make this brown chana kulambu at least once in a month to include pulses in our daily diet. Sometime my MIL adds brinjal/kathirikai or drumstick/murungakai in addition to brown chana. Recently I made this gravy with little soaked green gram. It came out very well and tasty. I have shared nearly 40+ kuzhambu recipes in my website but I haven’t posted any kuzhambu varieties adding pulses like kondakadalai/ chickpeas, lobia/karamani, green gram/pacha payaru, dried peas/pattani etc. Recently a reader asked me to share these type of kuzhambu varieties as they get a satisfaction of eating pulses during lunch instead of making them as sundal. Yes, its true. Even I love to consume pulses either for breakfast or lunch as it takes more time to digest and keeps the tummy full for long time. Lets see how to make kondakadalai kuzhambu with step by step pictures !

Check out my poondu kuzhambu,  sundakkai vatha kuzhambu and no onion no garlic manathakkali vatha kuzhambu too.

Chana kuzhambu

Kondakadalai kuzhambu Recipe - Chana gravy for rice


Kondakadalai kuzhambu Recipe - Chana gravy for rice

Kondakadalai kulambu without coconut - Channa gravy for rice


Cuisine: South Indian
Category: Kuzhambu Recipes
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

1 cup - 250ml
  • Brown chana / Kondakadalai - 1 cup
  • Tamarind - Small lemon size
  • Sambar powder - 1.5 to 2 tbsp
  • Jaggery – 1 tsp
  • Salt & water - as needed
  • Turmeric powder - 1/4 tsp
To Temper
  • Gingely oil or cooking oil - 2 to 3 tbsp
  • Mustard seeds - 1/2 tsp
  • Fenugreek seeds - 1/4 tsp
  • Cumin seeds - 1/2 tsp
  • Toor dal - 1 tsp
  • Urad dal - 1/2 tsp
  • Small onion or big onion - 10 nos/ 1 no ( finely chopped)
  • Garlic cloves - 15 nos (Finely chop 5 nos)
  • Curry leaves - Few

HOW TO MAKE KONDAKADALAI KUZHAMBU

  1. Wash and soak brown chana/kondakadalai overnight or for 8 hours.
  2. Pressure cook in low flame for 2 whistles.
  3. Heat oil and temper. Saute onion, garlic and curry leaves.
  4. Add the tamarind extract, sambar powder, turmeric powder and salt.
  5. Add cooked channa and boil the gravy till raw smell goes off. Add little jaggery while it boils.
  6. Serve hot with rice !

METHOD - STEP BY STEP PICTURES

  • Wash and soak brown chana overnight or 8 hours in enough water. Drain the water and add to pressure cooker. Cook in very low flame for 2 whistles adding required water and salt. ( I had some soaked green gram.So I added it along with chana).  Soak tamarind in 2 cups of water and keep aside.
    Kondakadalai puli kuzhambu
  • Wash and chop onion finely. Chop 5 garlic cloves and keep the remaining as whole garlic cloves. Chop curry leaves finely. Keep aside. Heat oil in a kadai. Splutter mustard seeds, urad dal, fenugreek seeds, cumin seeds, toor dal and saute for a minute in medium flame. Add finely chopped onion, garlic, curry leaves and whole garlic cloves. Saute till onion turns transparent, garlic turns light golden in color and leaves a nice aroma.
    Kondakadalai puli kuzhambu
  • Take 2 cups of tamarind extract and add to the kuzhambu.This kuzhambu has to be slightly watery than the usual vatha kuzhambu because chana will absorb all the water and gravy becomes less in quantity. So its advised to make more in quantity. Add sambar powder, turmeric powder,jaggery and salt. Check for taste and add more sambar powder if needed. Drain cooked chana. Mix well and boil for 5 minutes till raw smell goes off. Add more water if needed.
    Kondakadalai puli kuzhambu
    Kondakadalai puli kuzhambu
  • Serve with rice and kootu / poriyal.

    Kondakadalai puli kuzhambu

  • Enjoy !

Note

  • Adjust the quantity of sambar powder as per the taste. You can also use kuzhambu milagai thool.
  • You should make more gravy else chana will absorb the gravy as time proceeds and you won’t get enough quantity to serve.
  • For variations, you can add 2 tbsp of ground coconut paste.
Try this yummy brown chana kuzhambu for rice and enjoy with kootu/poriyal and papad !
Kondakadalai kuzhambu

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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 - 1.5 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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