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

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 Kathirikai Kuzhambu Recipe – Chettinad Brinjal Gravy

Chettinad ennai kathirikai kuzhambu
Basically ennai kathirikai 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 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 - 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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November 21, 2016

Kakarakaya Pulusu Recipe – Andhra Style Bitter Gourd Gravy

Andhra Kakarakaya pulusu recipe
Kakarakaya ( Bitter Gourd in English, Pavakkai in Tamil, Karela in Hindi) is a very healthy and diabetic friendly vegetable. I make bitter gourd recipes at least once in a week.Usually I prepare bitter gourd curry, Chettinad puli kuzhambu or Pavakkai pitlai. Kakarakaya Pulusu is made by frying bitter gourd pieces in oil and its added to a spicy gravy.But I came across an easy, one pot, Andhra style Kakarakaya Pulusu ( Pulusu means Kuzhambu/Gravy) in a You tube video. I tried it for lunch along with brinjal masala poriyal. This gravy tasted very well without much bitterness. Bitter gourd lovers like me must try this recipe. Addition of jaggery(Bellam), tamarind and thinly sliced bitter gourd sauted in oil helps to reduce the bitterness I feel. So friends, do try this Andhra special Kakarakaya Pulusu recipe for rice. I am sure you will enjoy it Happy Now lets see how to make it with step by step photos !
Check out my other ANDHRA RECIPES as well.

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September 15, 2016

Ulli Theeyal Recipe – Kerala Style Small Onions/Shallot Curry

Ulli theeyal recipe Kerala
Ulli Theeyal is a Kerala special, gravy kind of side dish served for rice. Ulli means onion in Malayalam.Theeyal curry preparation is usually made with pearl onions (Shallot/Small onions) as the main ingredient. For variations, drumstick(Muringakka), Bittergourd(Pavakka) or ladies finger(Vendakka) can also be added along with onion.It is also served in Onam sadya. This gravy tastes similar to Tamilnadu Arachuvitta Puli kuzhambu.Traditional, authentic theeyal recipe calls for roasting coconut along with whole spices like coriander seeds, red chilli whereas I followed an easy and quick version from Marias menu.I have used Dhania powder and red chilli powder along with coconut.It came out really well and finger licking delicious.I am sure I will make this kuzhambu very often in my kitchen.Lets see how to make Kerala style Ulli theeyal recipe with step by step photos !
Check out other Kerala recipes too.

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September 7, 2016

Varutharacha Sambar Recipe (Kerala style) – Onam Sadya Sambar Recipe

This is the first time I prepared authentic, Kerala style Varutharacha sambar (Thrissur recipe). People call this as Onam sadya sambar. I have already tried Kerala ulli sambar and Varutharacha sambar recipe without coconut for my onam sadya menu earlier. Yesterday I made this thenga aracha sambar for our lunch following this recipe. The smell of roasted spices along with coconut takes this sambar to the next level.  The nice aroma of this sambar while cooking will surely tempt you to have the food quickly.Its a must try sambar recipe for Onam festival. But it needs a resting time of at least 30 minutes for all its flavor to blend well. I have used drumstick/muringa, onion/ulli and ladies finger/vendakkai. For variations, you can also use carrot, potato and even bottle gourd ( Kumbalanga in Malayalam). This sambar can also be made using sambar powder and roasted coconut. I will share that version later.
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June 8, 2016

Pavakkai Puli Kuzhambu – Chettinad Bitter Gourd Gravy

Pavakkai Puli kuzhambu
I try to include bitter gourd ( Pagarkai/Pavakkai in Tamil) in my lunch menu at least once in a week as it is good for diabetes and high in nutrition with lots of health benefits. I make Pavakkai Pitlai & bitter gourd curry/Poriyal very often. Then comes crispy bitter gourd fries and bitter gourd biryani. Recently I came across this Chettinad style Pagarkai Puli Kuzhambu recipe in Solai aachi’s blog. Its my favorite blog for Chettinad recipes.I loved the simplicity  & ease of the recipe and tried it for our lunch. Sendhil told this kuzhambu tastes better than Pavakkai Pitali ( I think he got bored of my usual pitlaiHee hee) From then, I started making this easy, no grind, one pot bitter gourd gravy ( Pavakkai Kuzhambu in Tamil) without coconut very often in my kitchen.Its a very simple kuzhambu recipe that can be made quickly during busy week days or lazy weekends. I make this gravy for Sendhil’s lunch box. Recently my Father visited my place and stayed here for two weeks. My dad loves varieties of Kara kuzhambu recipes. My dad liked it very much.I am happy that I have got a delicious, healthy gravy with bitter gourd. Bachelors and working women can try this if you like bitter gourd.Lets see how to prepare this easy Chettinad style Pavakkai Puli kulambu recipe with step by step pictures.
Check out my other bitter gourd recipes
Bitter gourd Biryani
Bitter gourd Poriyal/stir fry
Crispy bitter gourd fry
Pavakkai Pitlai
Bitter gourd podi
Bitter gourd Rasam/ Uppu saaru

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June 4, 2016

Ridge Gourd Dal – Andhra Beerakaya Pappu Recipe

Andhra beerakaya pappu
Ridge gourd (Turai/Luffa/Torai in Hindi, Peerkangai in Tamil, Beerakaya in Telugu, Hirekai in Kannada, Peechinga in Malayalam) has lot of health benefits.It is low in cholesterol and saturated fats but high in vitamin C, dietary fiber, riboflavin, thiamin, zinc, iron, manganese and magnesium. Usually I make Ridge gourd thogayal or Peerkangai Chutney/kuzhambu for rice. But recently I tried Ridge gourd peel/skin chutney and Andhra Beerakaya pappu for the first time. I followed this dal recipe from Prathiba’s blog. I tweeked a bit & It came out well. Its a quick and easy, one pot dal recipe for rice. Apt for working women and Bachelors. Soon I must try Ridge gourd curry/poriyal and gravy for chapathi too. Lets see how to make this easy Andhra style ridge gourd dal/Beerakaya Pappu.
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May 2, 2016

Raw Mango Vatha kuzhambu Recipe | Mango Puli Kuzhambu

Raw Mango Vatha Kuzhambu
Usually I make sambar and kazhani kuzhambu with raw mango. My mom makes vatha kuzhambu using dry maa vathal. We call it as mangai puli kuzhambu. For the first time, I tried vatha kuzhambu adding raw mango following my MIL’s recipe.It came out really well. I loved the juicy, flavorful, tangy, pulpy cooked raw mango in spicy kuzhambu. Its a very simple vatha kuzhambu recipe. No grinding works at all. Ideal to prepare in busy mornings for working women and bachelors. As raw mango takes very less time to cook, this kuzhambu/gravy can be made in less than 15 minutes.  Try this easy, quick mangai vatha kuzhambu recipe during this mango season and enjoyHappy.Lets see how to make raw mango vatha kuzhambu.
Check out my other mango recipes HERE
Raw mango vatha kuzhambu

Raw Mango Vatha Kuzhambu Recipe


Raw Mango Vatha Kuzhambu Recipe Mangai vatha kuzhambu - Tangy, spicy gravy adding raw mango
Cuisine: South Indian
Category: Kuzhambu Recipes
Serves: Serves 2-3
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes


INGREDIENTS

  • Raw mango - 5 pieces ( 1/2 no)
  • Tamarind - Big gooseberry size
  • Sambar powder - 1.5 tbsp ( Add 2 tbsp for more spicy kuzhambu)
  • Turmeric powder - 1/4 tsp
  • Grated jaggery – 2 tsp
  • Salt & water - as needed
To temper
  • Cooking oil or Gingely oil - 1.5 tbsp
  • Mustard seeds - 1/ 2 tsp
  • Urad dal - 1 tsp
  • Cumin seeds/Jeera - 1 tsp
  • Toor Dal - 1 tsp
  • Small onions - 10 nos
  • Garlic cloves - 15 nos
  • Curry leaves - few
METHOD

  • Wash and slice the raw mango into big pieces.Taste it and check its sourness. Based on its sourness, adjust the quantity of tamarind and sambar powder. Cook the mango pieces adding 2 cups of water. It will take 5 minutes to cook. So stay nearby and keep checking. Check it with a knife whether the mango pieces are cooked soft but firm in shape.
Raw mango vatha kuzhambu
Raw mango vatha kuzhambu
  • Remove the cooked mango pieces in a plate and soak the tamarind in the remaining mango cooked water. Chop the onions, garlic cloves and curry leaves.
  • Heat oil in a kadai and splutter mustard seeds, urad dal, toor dal and cumin seeds. Saute onions,  garlic cloves and curry leaves until onion turns transparent.
    • Take the extract from soaked tamarind and add it to the sauteed onion mixture. Add turmeric powder, sambar powder, jaggery and salt. Boil for 5-10 minutes till the gravy thickens.
Raw mango vatha kuzhambu
  • Lastly add the cooked mango pieces, give a boil and switch off the flame after it thickens. I garnished the gravy with some fried vengaya vadagam for additional flavor. You can add a tsp of gingely oil for garnishing. Transfer the gravy to a vessel and cover it till you serve.
Raw mango vatha kuzhambu
Enjoy with plain rice, any kootu and sutta appalam !

Note
  • The quantity of sambar powder may vary as per the sourness of gravy. Check for taste when the gravy boils and add more sambar powder if its tastes too tangy.
  • Adding jaggery helps to balance all the taste.

Try this easy, yummy raw mango vatha kuzhambu and enjoy mixing with hot plain rice.
Raw mango vatha kuzhambu
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April 27, 2016

Murungai Keerai Sambar – Drumstick Leaves Sambar Recipe

Drumstick leaves sambar
Whenever I buy Drumstick leaves/Murungai keerai (in Tamil), my first choice is to make sambar with it. I make Murungai keerai poriyal, adai and even kootu/Poricha kuzhambu with it. But drumstick leaves sambar is my family favorite. Its been long time since I shared sambar varieties in my blog. So I thought of sharing this healthy murungai keerai sambar recipe for rice. Lets see how to prepare this yummy drumstick leaves sambar at home.
Check out my Murungaikai sambar/Drumstick sambar & Drumstick masala recipes.

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March 17, 2016

Mango Sambar Recipe – Raw Mango Recipes

Raw mango sambar
Last year I wanted to start my mango recipes with this yummy raw mango sambar. But I couldn’t. This year at least let this sambar be my first mango recipe as its my most favorite. I learnt this recipe from my MIL. My mom & MIL never fails to make this sambar during mango season.We call it as “Manga sambar” in Tamil. My Mom makes mango sambar along with drumstick. So its more like drumstick mango sambar. Her recipe is Tirunelveli based version. I will try to make a separate post for that. This is my MIL’s version which is very easy to make without any grinding job. Its like my basic onion sambar recipe but there are slight variations in the quantity of tamarind and spices as we use sour raw mango here. Whenever my MIL make this sambar, she reserves 2 big mango pieces for meLove Struck as I love to eat those soft,spicy and juicy cooked mangoes the mostDrooling.When i was making this sambar, all these nostalgic memories were running behind my mind :)..Ok. Lets see how to prepare this yummy raw mango sambar recipe !

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