Showing posts with label KUZHAMBU VARIETIES. Show all posts

January 27, 2016

Avarekalu Huli Recipe – Hyacinth Beans Gravy–Karnataka Recipes

Avarekalu(Cow pea/Hyacinth beans/Lilva beans in English, Mochai in Tamil) season is around in many parts of Karnataka. In Bangalore, every year during winter, december-Janurary Avarekalu Mela is conducted in Food street, VV puram. Recently when I met my School moms friends,Tara was telling me about the varieties of avarekalu dishes she tasted in Avarekalu Mela. I got tempted to try some recipes with it and post here.

Last year during this time, I shared Hitkidabele Avarekalu saaru and Avarekalu Pulao recipes. So this year i tried a yummy Avarekalu Huli recipe and Avarekalu dry palya for rice by getting the recipes from my friend Megha. She shared her mom’s recipe which was very different from the ones I saw in various blogs.So i tried it & came out really well.We loved this gravy with rice. It was tasting more like Arachuvitta Vathakuzhambu. I used less oil than what Megha suggested. Still it was very tasty. Ok, Lets see how to prepare Karnataka style Avarekalu Huli.

Avarekalu Huli Recipe

Avarekalu Huli Recipe - Gravy for rice adding field beans

Cuisine: Indian

Category: Side dish

Serves: Serves 2

Prep time: 15 Minutes

Cook time: 15 Minutes

Total time: 30 Minutes

INGREDIENTS

Avarekalu with skin / Hyacinth beans - 1/2 cup
Potato - 1 no
Brinjal - 1 no
Big onion – 1 no
Garlic bulb – 1 whole ( with 15 cloves)
Salt & water - as needed

To grind

Tamarind - A big gooseberry size
Grated coconut – 1 tbsp
Red chilli powder – 1 tbsp
Dhania powder - 2 tsp
Turmeric powder - 1/8 tsp
Coriander leaves - 1 sprig ( optional)

To temper

Cooking oil or gingely oil - 1 tbsp
Mustard seeds - 1/2 tsp
Cumin seeds/Jeera - 1/4 tsp
Urad dal - 1/2 tsp
Curry leaves - few

HOW TO MAKE AVAREKALU HULI - METHOD

Wash and keep the avarekalu.Wash and peel the skin of potato. Chop into 4 big pieces.Wash and cut brinjal into chunks.

Pressure cook avarekalu,chopped brinjal & Peeled,chopped potato adding required water & salt. Set aside.
Soak tamarind in a cup of water. Brush the onion with oil. Burn the whole onion(with skin) over direct flame.Use a tong & hold the onion. Roast it all the sides in low to medium flame. When the skin of onion turns black, remove & let it cool. Similarly roast the greased whole garlic bulb on all sides till its skin turns black.( Refer Notes for variations)

Peel the outer skin of garlic & onion. Grind it to a smooth paste adding soaked tamarind, coconut,chilli powder, turmeric powder, dhania powder and coriander leaves. Mix this paste with the cooked avarekalu,potato & brinjal pieces. Check for consistency & taste and add some water or chilli powder, dhania powder if needed.

Let the gravy boil for few minutes.Gravy will thicken as it boils. Switch off the flame & temper mustard seeds, cumin, urad dal & curry leaves. Add to gravy and mix well.
Enjoy !

Note

Adjust the quantity of chilli powder & dhania powder as per your taste.
This gravy is meant to be thick. If you want to make it slightly thin, add little water.
If you don’t want to burn the onion & garlic, Just chop them and saute in a tbsp of oil.
You can also replace red chilli + dhania powder with 1 tbsp of sambar powder.

Try this yummy avarekalu huli saaru recipe for rice & enjoy !!

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August 27, 2015

Kerala Ulli Sambar Recipe - Kerala Sambar For Idli, Dosa & Rice

For every Onam sadya menu,I love to try varieties of Kerala style sambar.I have tried Mixed vegetable sambar and Arachuvitta sambar. This year, I prepared Kerala Ulli sambar/Onion(Shallot) sambar without coconut for the first time from Kothiyavunu. It was easy to make without coconut, grinding job and tasted yummy just like restaurant style sambar. It was a good side dish for idli,dosa & tiffin varieties like pongal,upma and it was also a good accompaniment for plain rice.We loved this sambar very much.The highlight of this recipe is that the spice powders are roasted and mixed with the sambar at the end.It gives a superb flavor to the sambar and tastes more like hotel ones.You can try this sambar for mini idli.It tastes awesome with ghee.Do try this easy sambar recipe for this Onam sadya and enjoy.Lets see the preparation of Kerala style ulli sambar .

Check out our Tamil nadu style Vengaya sambar recipe for rice.

Kerala Ulli Sambar Recipe

Kerala Ulli Sambar Recipe - How to make Shallot/Small Onion sambar for idli,dosa & rice

Cuisine: Kerala

Category: Side dish

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup - 200ml

Toor dal - 1/2 cup
Tamarind - Medium lemon size
Coconut oil – 1 tbsp ( for sauting)
Small onion/Shallots - 20 nos
Green chillies – 1-2 nos
Curry leaves - few
Tomato - 1 no
Red chilli powder - 1 tsp
Coriander powder - 2 tsp
Sambar powder – 1 tbsp
Salt & water - as needed
Jaggery – 1/2 tsp

To temper

Coconut oil - 1 tbsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Hing/Asafetida - a pinch
Red chilli - 1 no

To garnish

Coriander leaves - as needed

METHOD

Soak tamarind in war water and take the extract using 1 cup of water.Pressure cook toor dal adding enough water,turmeric powder & a pinch of hing.Mash well and set aside.

Heat oil in a kadai and saute the small onions,green chillies,curry leaves till onion turns transparent. Add the tomato pieces,salt & saute till mushy.

Add the tamarind extract,turmeric powder and boil well. Add jaggery.After the onions are cooked well,add the mashed dal.

Heat oil in a kadai and when its heated , splutter mustard seeds,cumin seeds,hing,sambar powder,red chilli powder & dhania powder.Mix well in medium flame and add everything to the sambar.Boil well for a minute.Add raw curry leaves.Switch off the flame and garnish with coriander leaves. Enjoy !

Visit my Onam Sadya recipes here

Note

Make sure you don’t burn the masala powders while roasting.
Adding them at the end is the highlight of this ulli sambar.So do follow the same.
Add more chilli powder & sambar powder as per your taste.
You can also add big onions if you don’t have small onions in hand.But small onions gives the nice flavor.

Enjoy Kerala style Ulli sambar with by mixing with plain rice & ghee.It can also be had with Idli,dosa & pongal !

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June 26, 2015

Vendhaya Kuzhambu Recipe - Hotel Kara Kulambu With Coconut - Kuzhambu Varieties

This vendhaya kuzhambu recipe post (Hotel kara kulambu) makes me nostalgic. It reminds my college days to me. Myself, Shalini, Rajathi, Krithiga and Meenakshi. We are a group of 5 friends popularly known as “5 stars” in our class.We used to share our lunch box every day. Meenakshi used to bring this gravy mixed with rice. We are a big fan of of this South Indian kara kuzhambu. Whenever she bring this kulambu/gravy for lunch, we empty her lunch box even before lunch break. I really crave for those days back.

Recently Raji( Rajathi) told me to try this gravy by getting the recipe from Meenakshi. Thank you so much Meens for sharing your mom’s recipe. It came out very well and tasted like Hotel style Kara kuzhambu. So you can call this as masala kara kuzhambu. I have given the same title as Vendhaya Kuzhambu as told by Meenakshi. Addition of Chinna vengayam/Sambar onion and coconut masala paste is the highlight of this gravy. Do try this if you are looking for kurma style masala kara kuzhambu with coconut. You will love it.

Check out my another version of hotel style kara kuzhambu.

Check out my 60+ South Indian Kuzhambu varieties post here.

Vendhaya Kuzhambu Recipe

Vendhaya kuzhambu recipe for rice - Tastes similar to hotel kara kuzhambu

Cuisine: Indian

Category: Gravy

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup - 250ml

Tamarind - Big gooseberry size
Small onion/Shallots - 15 nos
Tomato - 1 no
Red chilli powder - 1 tsp
Dhania powder - 1.5 tsp
Turmeric powder - 1/4 tsp
Salt & water - as needed

To grind

Grated coconut – 3 tbsp
Fennel seeds/soambu - 1/2 tsp
Cumin seeds - 1/4 tsp
Water - to grind

To temper

Gingely oil - 2 tbsp
Mustard seeds - 1/2 tsp
Fenugreek seeds – 1/2 tsp
Urad dal - 1 tsp
Chana dal - 1 tsp
Curry leaves - few
Coriander leaves - to garnish

HOW TO MAKE VENDHAYA KULAMBU - METHOD

Wash and peel the small onions and set aside. Grind the coconut+fennel+jeera to a smooth paste. Keep aside.soak the tamarind in warm water and take the extract using 2 cups of water.

Heat oil in a kadai and splutter mustard seeds,methi seeds, urad dal, chana dal and curry leaves. Add small onions and saute till they turn transparent. Add tomato pieces and saute till it turn mushy.

Add the tamarind extract, turmeric powder, red chilli powder, dhania powder and required salt. Let it boil till oil separates. It takes 10-15 minutes in medium flame.

Lastly add the ground coconut paste and boil till the gravy thickens a bit and leaves a nice smell. Switch off the flame and remove the kadai. Transfer the gravy to a bowl and garnish with coriander leaves. Enjoy with plain rice !

Note

You can add 1/2 tsp of dry roasted and powdered methi seeds instead of sauting fenugreek seeds.
Add more fennel seeds if you want strong masala smell.
Add more red chilli powder for spicy taste.

Mix this spicy kuzhambu with rice and enjoy !

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April 22, 2015

Thakkali Kuzhambu for rice/Tomato Kulambu Recipe Without Coconut and Tamarind

I usually make thakkali kuzhambu for idli,dosa (tomato gravy) using my mom’s method. It is our family favourite too. But I wanted to try tomato gravy / thakkali kulambu for rice for long time. I have also tried a couple of times but I made in kurma style with coconut. So it was not a good pair for rice instead it went well with idiyappam and roti. So I was looking for a tomato kuzhambu recipe without coconut and tamarind that suits well for rice. I got a perfect recipe from Jeyashri’s blog.

I made few changes in the recipe based on my easy brahmin style vatha kuzhambu and tried it for Sendhil’s lunch box yesterday. It was very easy to make with less chopping works and without grinding job. So Bachelors and working women can give this a shot for making a quick lunch. It was not only easy but also very tasty and finger licking good.

Being a tomato lover, I loved this gravy a lot. I am happy that its a no onion no garlic recipe too. Hope this recipe would be useful for my Jain readers. Lets see how to make this yummy,tangy tomato kulambu without coconut for rice.

Check out my 30 kuzhambu varieties for rice if interested !

Thakkali kuzhambu recipe

Thakkali kuzhambu/Tomato gravy without coconut for rice

Cuisine: Indian

Category: Gravies

Serves: 2

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

INGREDIENTS

Ripe tomato - 4 nos
Sambar powder – 2-3 tsp ( add 4 tsp for more spicy taste)
Turmeric powder - 1/8 tsp
Rice flour - 1 tsp
Salt & water - as needed

To temper

Gingely oil or cooking oil - 1 tbsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Toor dal - 2 tsp
Cumin seeds/Jeera - 1/2 tsp
Methi seeds - 1/8 tsp
Red chilli – 1 no
Curry leaves - few
Hing/asafetida - a pinch

HOW TO MAKE TOMATO KUZHAMBU FOR RICE - METHOD

Wash and chop the tomatoes finely. Dilute rice flour in little water and set aside.

Heat oil in a kadai and splutter mustard seeds, methi seeds, urad dal, toor dal, Pinched red chilli and jeera. Saute for a second until dal turns golden. Now add the sambar powder and curry leaves. Saute in medium flame for a minute and immediately add the finely chopped tomatoes. Make sure sambar powder is not burnt.

Saute until tomato turns pulpy. Add 1 cup of water and bring to boil. Check for salt and spice. Add more if required. Lastly add the diluted rice flour and Mix well. The gravy will become thick. Add little water and bring to boil. Switch off the flame and serve hot with rice.

Enjoy !

Note

The quantity of sambar powder may vary based on the tanginess of tomato.
Rice flour water acts as a binding agent. Skip if you don’t want to use. Actual recipe din’t call for it.

I served this easy thakkali kuzhambu with rice & easy potato curry. It was yum !

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February 21, 2015

Tamilnadu Style Mixed Vegetable Sambar Recipe in Pressure cooker - Bachelors Recipes

Mixed vegetable sambar recipe updated with video !

I am planning to share a collection of recipes for Indian bachelors. But before that, I wanted to share some easy one pot sambar, rasam & more kuzhambu recipes in Tamilnadu style. So I am posting this easy and quick tamil style mixed vegetable sambar recipe in pressure cooker for bachelors, spinsters, working women and for husbands who are alone in abroad leaving your family in India . Not only for these people but also for housewives who want to finish cooking quickly during busy morning hours.

Generally in Tamil nadu, Iyers & Iyengars make Kadamba sambar by adding freshly ground masala powder. They call it as Arachuvitta sambar. But this is a quicker version using sambar powder. This recipe can be done under 15 minutes using a pressure cooker and a small container. Some people have the habit of cooking & storing the dal for a week in refrigerator. For those people, making this sambar is even more easy. I was very happy with the outcome and I had a satisfaction of eating many vegetables in one gravy.

My daughter Raksha had this sambar along with vegetables without complaining anything as the veggies were cooked really soft n mushy. So this sambar is a good choice for making our kids to eat vegetables. I have used carrot, beans, brinjal & Lady’s finger along with onions. U can use a combination of Radish or drumstick, chayote/chow chow, potato and knol knol too. The taste & flavor of this sambar may slightly vary as per the vegetables you add but the procedure remains the same. Try this quick sambar recipe for rice and pack it for your lunch box. It tastes yum !Lets see how to make this easy sambar recipe for rice.

Check out my easy onion sambar & 30 kuzhambu recipes if interested.

75 Kuzhambu Recipes - South Indian Kuzhambu Varieties

Collection of South Indian Kuzhambu recipes for rice. Generally people of Tamil nadu love to make different varieties of kuzhambu recipes for their lunch. We don’t like to eat the same sambar, vathal kulambu or rasam everyday. In my home, both mom and MIL make at least 7 varieties of kulambu for a week. Sometimes we make kuzhambu without tamarind too. They don’t repeat the same at least for 10 days.

For my MIL’s kulambu varieties, few tsp of our homemade sambar powder is all you need. There are no or very less grinding work. Whereas my mom’s kuzhambu varieties have some grinding job but it tastes flavourful & awesome as most of them are freshly ground with Nellai / Tirunelveli touch. Both are completely different in procedure and taste. Most of these kuzhambu recipes I shared here are without coconut. Here I have given nearly 70+ Vegetarian kulambu/gravies recipes of my mom & MIL under one page for easy and quick reference. Most of these gravies are simple and easy to make for beginners and bachelors too.

Among these 75 gravies, you can find varieties of lunch sambar recipes and brahmin style arachuvitta sambar. Similarly you can find varieties of Vathal kuzhambu like sundakkai vatha kuzhambu, Poondu kuzhambu, Puli kuzhambu, Manathakkali vatha kuzhambu, ennai kathrikai kuzhambu, brinjal masala kuzhambu without tamarind, Chettinad Pakoda kuzhambu, thakkali kuzhambu, kara kuzhambu recipes along with an Iyengar style milagu kuzhambu recipe, paruppu urundai kuzhambu.

Other than this, you can also find mor kuzhambu, paruppu urundai kuzhambu, Poricha kuzhambu without tamarind, bittergourd/Pavakkai pitlai, Vazhaipoo kulambu, kovakkai masala kuzhambu,Yam gravy, pumpkin and ridge gourd gravies too.

I have also added some Andhra , Kerala and Karnataka Kuzhambu varieties for rice. Please click on the picture to view the respective recipe. I have given most of the recipes with step by step pictures.

Please check THIS LINK to view my latest additions in Kuzhambu recipes.

Thanks for visiting this page. Do try all these kuzhambu recipes and enjoy cooking varieties!

In future you can expect some yummy n easy lunch menu ideas in my blog. Stay tuned.
Ok, lets see the list of South Indian kuzhambu recipes / Kuzhambu vagaigal of Tamil people and other state people !

Please don’t forget to leave your feedback in the comments section if you try any of these kuzhambu recipes. I will be happy to know it and will help others too ! Thanks.

South Indian Kuzhambu recipes

Cuisine: Indian

Category: Kuzhambu Recipes

Serves: 3

Prep time: 20 Minutes

Cook time: 15 Minutes

Total time: 35 Minutes

Please check THIS LINK to view my latest additions in Kuzhambu recipes.

Check out my homemade sambar powder which is used in most of these recipes. You can also use store bought sambar powder or kuzhambu milagai thool.

70 KUZHAMBU RECIPES - Click on the image or text to view the recipe.