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

March 22, 2019

Vendakkai Kara Kuzhambu Recipe – Lady’s Finger Kulambu For Rice

Vendakkai kara kulambu
 Usually we make vendakkai puli kulambu for rice without coconut. Its my MIL’s recipe. Recently I tried this vendakkai kara kuzhambu with coconut just for a change. It came out so good and flavorful with all the masala. I followed Madras samayal Youtube channel’s recipe and modified slightly as per my taste. I added more lady’s finger and had it as side dish without making any. If you want to make any side dish, you can try keerai kootu, chow chow kootu or cabbage kootu.  Ok friends, lets see how to make vendakkai kara kuzhambu with coconut, fennel seeds masala with step by step pictures.
Lady's finger kara kulambu

Vendakkai kara kuzhambu / Lady's finger kara kulambu


Vendakkai kara kuzhambu / Lady's finger kara kulambu

Vendakkai kara kuzhambu / Lady's finger kara kulambu for rice



Cuisine: Tamil nadu
Category: Kuzhambu
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup - 250ml
  • Lady's finger / Vendakkai - 12 to 15 nos.
  • Small onion or big onion - 10 / 1
  • Ripe tomato - 1
  • Tamarind - small lemon size
  • Sambar powder or kuzhambu milagai thool - 1 to 1.5 tbsp
  • Turmeric powder - 1/4 tsp
  • Salt & water - as needed
To temper and saute
  • Sesame oil / Gingely oil - 2 tbsp
  • Mustard seeds - 1/ 2 tsp
  • Methi seeds / Fenugreek seeds - 1/4 tsp
  • Cumin seeds - 1/4 tsp
  • Curry leaves - Few
To Grind
  • Grated coconut - 2 tbsp
  • Small onion / Big onion - 2 / 1/4th
  • Garlic cloves - 2
  • Fennel seeds or cumin seeds - 1/2 tsp
HOW TO MAKE VENDAKKAI KARA KUZHAMBU
  1. Wash and chop lady’s finger into 2 inch cubes, chop onion, tomato. Soak tamarind in water. Take the extract.
  2. Grind coconut and other ingredients to a smooth paste. Keep it aside.
  3. Heat oil in a kadai. Splutter mustard, cumin, methi seeds and curry leaves.
  4. Saute chopped vendakkai till its half cooked. Then add onion, tomato and saute till tomato becomes mushy.
  5. Now add sambar powder, turmeric powder, salt and saute in medium flame without burning.
  6. Add tamarind extract. Boil till lady’s finger is cooked well.
  7. Lastly add coconut paste, boil and simmer for few minutes till oil separates.
  8. Remove and serve hot with rice.
VENDAKKAI KARA KUZHAMBU - STEP BY STEP PICTURES
  • Wash and chop lady’s finger / vendakkai into 2 inch cylinder shape.  Wash and chop onion, tomato into small pieces.

  • Heat gingely oil in a kadai. Splutter mustard seeds, cumin seeds, methi seeds and curry leaves. Saute chopped vendakkai till its half cooked.
  • vendakkai kara kuzhambu
  • Add chopped onion, tomato and saute till tomato becomes mushy. Add turmeric powder, sambar powder / Kuzhambu milagai thool, salt. Saute well for a minute.
    • vendakkai kara kuzhambu  
      vendakkai kara kuzhambu
  • Add 1 cup of tamarind extract and cover cook in low flame till lady’s finger is cooked well. 

  • Grind coconut mixture to a smooth paste. Add the paste to the kuzhambu, add required water and boil the gravy in medium flame till raw smell vanishes.
  • vendakkai kara kuzhambu
  • Simmer the kuzhambu till oil starts to float in the sides. Switch off the flame and serve with plain rice. Add a few drops of gingely oil or ghee while serving. It gives a nice taste.

  • Enjoy !

Note

  • You can use brinjal instead of lady’s finger.
  • For variations, you can use cumin seeds instead of fennel seeds.
  • You can use any brand sambar powder or kuzhambu milagai thool. I used my homemade sambar powder.
vendakkai kara kuzhambu
Try this easy, yummy vendakkai kara kuzhambu and enjoy with plain rice !
vendakkai kara kulambu recipe

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March 13, 2019

Bottle Gourd Sambar Recipe / Sorakkai Sambar / Lauki Sambar

Sorakkai sambar
Sorakkai sambar / Bottle gourd sambar with freshly ground spices (Arachuvitta sorakkai sambar in Tamil) is an yummy, flavorful sambar recipe for rice. I have never tried varieties of sorakkai recipes for rice apart from  paal kootu , Poricha kuzhambusorakkai dosai and poriyal. When I heard about this sorakka sambar from my neighbor, I was tempted to give a try.  Basically bottle gourd is a bland vegetable. It doesn’t have any appealing flavor or taste. But its a healthy vegetable with lots of benefits. It has more water content which helps for weight loss, provides cooling effect to body, reduces liver inflammation, treats constipation etc. So I try to include this veggie atleast once in a week in my diet. For this sambar instead of following my usual sambar recipe, I added Tamil brahmin style arachuvitta sambar masala by roasting and grinding the spices, chilli and coconut. It came out very well with an awesome aroma. We loved this sambar very much. In Karnataka, my friends make Sorakkai sambar in a different way by adding a different masala. Soon I will try to learn from them and make a post. Now lets see how to make Tamilnadu style sorakkai sambar recipe with step by step pictures.

Check out my other sambar varieties for rice.

Also check out my 70+ kuzhambu recipes !



Sorakkai Samabr / Bottle gourd sambar recipe


Sorakkai Samabr / Bottle gourd sambar recipe

Arachuvitta Sorakkai sambar / Bottle gourd sambar for rice with freshly ground masala.



Cuisine: Tamil nadu
Category: Sambar
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup - 250ml
  • Toor dal - 1/3 cup
  • Turmeric powder - 1/4 tsp
  • Cooking oil - few drops
  • Bottle gourd - 1/2 ( Cut into big chunks)
  • Big onion - 1 (Chop into cubes)
  • Tomato - 1 (Chop into cubes)
  • Green chilli – 1 (slit into two)
  • Curry leaves - Few
  • Cumin seeds / Jeera - 1/4 tsp
  • Tamarind - Big gooseberry size
  • Sambar powder – 1/2 tsp (Optional, Use any brand or homemade)
  • Salt & water - as needed
To roast and grind
  • Cooking oil - 2 tsp
  • Coriander seeds / dhania - 1 tbsp
  • Chana dal - 1 tbsp
  • Urad dal - 1 tsp
  • Methi seeds - 1/4 tsp
  • Red chilli - 6
  • Raw rice - 1/2 tsp
  • Hing - 2 pinches
  • Grated coconut - 1 tbsp
To Temper
  • Ghee - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - Few
  • Coriander leaves - to garnish
HOW TO MAKE SORAKKAI SAMBAR
  1. Wash and peel the skin of sorakkai / bottle gourd. Cut into two and chop the spongy portion. Discard it. Chop sorakkai into big cubes and set aside.
  2. In a pressure cooker, take the toor dal, chopped bottle gourd, onion, tomato, green chilli, cumin seeds, required water and a drop of cooking oil. Cook for 1 whistle in very low flame. Mash the dal gently and set aside.
  3. Heat oil in a kadai. Roast all the items given under “To roast and grind”. Grind to smooth paste.
  4. To the cooked dal add tamarind extract, ground masala paste, salt and some water.
  5. Roll boil for 5 minutes till nice aroma wafts. Temper in ghee and add to sambar. Garnish with coriander leaves. Serve with rice !
SORAKKAI SAMBAR RECIPE - STEP BY STEP PICTURES
  • Soak tamarind in 1 cup of water. Wash the bottle gourd and peel its outer skin using a peeler. Cut into two pieces and remove the center, spongy part using a knife and hands. Discard the soft part with seeds. Now chop the sorakkai into big pieces as we are making sambar with it. For poriyal or kootu, you can chop it finely.

  • In a pressure cooker base, take toor dal, chopped bottle gourd, chopped big onion, tomato, slit green chilli, cumin seeds, turmeric powder, required water and a drop of cooking oil. Keep the flame high and cook till steam starts to come out of the nozzle. As soon as steam comes out, lower the flame completely and put the weight valve. Let it pressure cook in very low flame for one whistle. It may take 8 to 12 minutes depending on the size of cooker. (If you use small sized cooker, keep it in small burner gas stove. For bigger sized cooker, use big burner.). Open the cooker lid after the steam is released on its own. Mash the dal gently with a ladle. Make sure you don’t mash the sorakkai pieces.

  • While pressure cooking, you can roast the ingredients for sambar masala. For this, heat 1 tbsp oil in a kadai. Roast chana dal, urad dal, red chilli, methi seeds, coriander seeds and raw rice. Roast in medium flame till dal turns golden brown. Do not burn any ingredient. After roasting, grind everything to a smooth paste adding coconut and water. 
  •  
  • Add 1 cup of tamarind extract, sambar powder (optional), ground sambar masala paste to the cooked dal. Adjust the consistency of sambar by adding water. Add required salt. Let the sambar roll boil for few minutes till nice aroma wafts through your house. Add little water based on the thickness of sambar. Switch off the flame and garnish with finely chopped coriander leaves.

  • Last but not the least do the tempering part. Heat 1 tbsp ghee in a small kadai. Splutter mustard seeds, curry leaves and add to sambar. Mix well and close with a lid. Give a standing time of 30 minutes to 1 hour for best taste and flavor.

  • Mix this sambar with plain rice. Do not forget to add few drops of ghee while serving !(This sambar thickens as it cools down. So add some water, give a boil and serve hot whenever needed). Enjoy !

Note

  • Do not chop sorakkai into small pieces. It gets mashed up while pressure cooking. So use big pieces.
  • Adjust the quantity of red chilli as per your spice level.
  • This sambar thickens over time. So you should add water whenever needed, give a boil and serve hot.
  • Addition of sambar powder is optional in arachuvitta kuzhambu. But I use little.
  • Do not forget to temper in ghee for more flavor.

Try this yummy sorakkai arachuvitta sambar and share your feedback with me.
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February 27, 2019

Karamani Kuzhambu – Thatta Payaru Kulambu Recipe

Karamani kuzhambu
I tried this Karamani kuzhambu aka Thatta payaru kuzhambu in Tamil (cowpeas / black eyed pea gravy in English) for the first time by getting the recipe from a friend. This kulambu recipe is with coconut and fennel seeds masala. So it was so good and flavorful just like hotel kara kuzhambu. The flavor of roasted red karamani enhanced it even better. We all loved this Kulambu. We had a satisfaction of including a healthy legume in our regular diet. My friend told me to soak the cowpeas over night and pressure cook it before adding to the kuzhambu. But I simplified the job by following my MIL’s technique of cooking karamani instantly without soaking. Yes, I roasted the karamani in some oil till its aromatic and then pressure cooked it in the kulambu itself. It was well cooked and soft to eat. Friends, if you follow this method you can make cowpeas gravy for rice under 15 minutes using a pressure cooker. I am sure you will love to see the layer of oil floating on top once you open the cooker. If you want try the same recipe by soaking and pre cooking karamani, you can try that too. In that case soak it for 3 to 4 hours in hot water. Similarly you can use white Lobia/ cowpeas or brown chana. If you like, you can pair it with any vegetables like brinjal, potato or lady’s finger. Ok, lets see how to make karamani / thatta payir kuzhambu recipe with step by step pictures.

If you want to try this kuzhambu without coconut, please check my brown chana kuzhambu for an idea. You can use karamani instead of kondakadalai.
thatta payaru kuzhambu

Karamani kuzhambu / thatta payir kulambu recipe


Karamani kuzhambu / thatta payir kulambu recipe

Thatta payaru kuzhambu / Karamani kulambu recipe for rice made instantly without soaking cowpeas in an easy way using a pressure cooker.



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
  • Cowpeas / red karamani / thattai payir - 1/2 cup
  • Sesame oil or cooking oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Fenugreek / Methi seeds - 1/4 tsp
  • Cumin seeds - 1/2 tsp
  • Urad dal – 1/2 tsp
  • Big onion - 1 (chopped finely)
  • Garlic cloves – 10 no.
  • Curry leaves - Few
  • Ripe tomato - 1 (chopped finely)
  • Tamarind - Big gooseberry size
  • Sambar powder - 1 tbsp
  • Turmeric powder - 1/4 tsp
  • Salt and water - as needed
To Grind
  • Grated coconut - 1/4 cup
  • Fennel seeds - 1 tsp
HOW TO MAKE KARAMANI KUZHAMBU
  1. Wash and keep the karamai aside. Wash and chop onion, tomato.
  2. In a pressure cooker base, heat oil. Splutter mustard seeds, methi seeds, cumin seeds and urad dal.
  3. Saute onion, garlic cloves and curry leaves till transparent.
  4. Add karamani and roast for 5 minutes in low to medium flame.
  5. Add chopped tomato and saute till mushy. Add sambar powder, salt and turmeric powder.
  6. Saute quickly without burning. Add 1 cup of tamarind extract, ground coconut paste. Mix well.
  7. Pressure cook in low flame for 3 to 4 whistles. Switch off the flame and remove after steam is released. Mix well and serve hot with plain rice. Enjoy !
THATTA PAYARU KULAMBU / KARAMANI KUZHAMBU RECIPE - STEP BY STEP PICTURES
  • Wash the karamani/ cowpeas and drain the water completely. Set aside. Wash and chop onion, tomato finely. Peel garlic cloves.

  • Grind coconut, fennel seeds to a smooth paste adding required water. Set aside.
  • Karamani kuzhambu
  • In a pressure cooker base, heat oil. Splutter mustard seeds, urad dal, methi seeds and cumin seeds. Add onion, garlic cloves and curry leaves. Saute till onion becomes transparent.
Karamani kuzhambu

  • Add karamani. Roast it for 5 minutes in low to medium flame till nice aroma arises. Then add tomato and saute till mushy. (Instead of roasting karamani, you can soak it for 4 hours, pressure cook it and add to the cooker. In that case pressure cook the kuzhambu for one whistle in low flame).
  • Karamani kuzhambu
  • Add turmeric powder, sambar powder and salt. Saute quickly. Then add 1 cup of tamarind extract. Mix well. When it comes to a boil, add the ground coconut paste. Mix well and check for taste. Add more salt and sambar powder if needed. Cover the cooker with a lid. Keep the flame high. When the steam starts to come out, put the weight valve. Reduce the flame completely low.
  • Karamani kuzhambu
  • Cook for 3 to 4 whistles in low flame. Karamani cooks well and soft. Remove after the steam is released. You can see a layer of oil floating on top. Mix well an check for consistency of kuzhambu. If its too thick, add some water and give one boil. If its too thin, boil for few minutes to evaporate the excess water. Serve with plain rice. If you like, you can add a tsp of oil or ghee over the kuzhambu while serving. Enjoy ! Stays good for 2 days in refrigerator. 
  • Karamani kuzhambu

Note

  • For variations, you can use brown chana or white chana instead of cowpeas in this kuzhambu but soak them overnight, pressure cook and then add it.
  • Fennel seeds gives a nice flavor to this kuzhambu. So do not skip it.
  • This kuzhambu stays good in refrigerator for more than 2 days. You can store and enjoy.

Try this easy, yummy karamani kara kuzhambu and share your feedback with me !

thatta payaru kulambu
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February 18, 2019

Puli Illa Kari – Puli Illa Kuzhambu Recipe – Kuzhambu Without Tamarind

Puli illa kuzhambu
This is mom’s Tirunelveli style puli illa kari ( i.e. Kuzhambu for rice without tamarind). Puli illa curry is usually prepared adding drumstick leaves (Murungai keerai). But my mom makes it with drumstick, brinjal and onion. There are two methods of making puli illa kari. One by roasting & grinding pepper, cumin, red chilli and coconut. Another method is by grinding coconut, cumin and onion just like poricha kuzhambu. My mom uses pepper if she adds drumstick leaves else she follows the second method. Today I have shared the same. Similarly this kuzhambu can be prepared with toor dal or moong dal. As this kuzhambu is without tamarind and tomato, we add some lemon juice while serving. Friends, do try this easy puli illa kuhambu for rice and share your feedback with me.

Check out my other Tirunelveli style recipes below :

Idi sambar for rice

Puli kulambu

Avial recipe

Sodhi and inji pachadi

Idli sambar

Collection of all Tirunelveli style recipes !

Puli illa kari


Puli illa kari - Kuzhambu without tamarind


Puli illa kari - Kuzhambu without tamarind

Puli illa kari - Kuzhambu without tamarind for rice



Cuisine: Tamil nadu
Category: Side dish
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS

  • Toor dal – 1/4 cup
  • Water - 1 cup for pressure cooking dal
  • Turmeric powder - 1/4 tsp
  • Cooking oil - Few drops for dal
  • Brinjal – 3 (chop vertically)
  • Drumstick – 1 (chop into small finger size)
  • Small onion – 12
  • Red chilli powder – 1 tsp
  • Water – 2 to 2.5 cups (for cooking vegetables)
  • Cooking oil – 1 tbsp
  • Salt – as needed
To Grind
  • Grated coconut - 2 tbsp
  • Cumin seeds / Jeera - 1/4 tsp
  • Small onion - 2 nos.
To Temper
  • Cooking oil - 1 tsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - Few
METHOD
  1. Wash and pressure cook toor dal adding enough water, turmeric powder and few drops of oil.
  2. Pressure cook in low flame for two whistles. Open the lid after steam is released. Mash the dal. Grind coconut, onion and cumin to smooth paste.  Set aside.
  3. Wash and chop brinjal, drumstick and onion.
  4. In a kadai, heat oil and saute onion. Add brinjal, drumstick. Saute for a minute.
  5. Add 2.5 cups of water, required salt, red chilli powder. Boil and cover cook till vegetables are cooked.
  6. Now add the cooked dal and ground coconut paste. Boil for few minutes.
  7. Temper mustard seeds and curry leaves. Add to kuzhambu and Switch off the flame.
  8. Serve hot with rice and enjoy !
METHOD - STEP BY STEP PICTURES
  • Wash and chop onion, brinjal and drumstick. Wash and pressure cook toor dal adding turmeric powder, a drop of cooking oil. Cook in low flame for one whistle. Open the cooker after the steam is released. Mash the dal well.

  • Grind coconut, cumin seeds and small onion to a smooth paste. Keep it aside.
  • kuzhambu without tamarind
  • Heat oil in a kadai. Saute small onion till transparent. Add chopped brinjal and drumstick. Saute for a minute. Now add 2 cups of water, salt and red chilli powder.
  • kuzhambu without tamarind
  • Cover the kadai and cook in medium flame till the vegetables are cooked well. Now add the cooked dal and ground coconut paste.
  • kuzhambu without tamarind  
      kuzhambu without tamarind
  • Boil for few minutes. Temper mustard seeds and curry leaves in 2 tsp of oil. Add to the kuzhambu. Switch off the flame.
  •  kuzhambu without tamarind
  • Serve hot with rice. While serving, you can drizzle few drops of lemon juice in the kuzhambu and mix with plain rice. Enjoy !

Note

  • Adjust the quantity of red chilli powder as per your taste.
  • For variations, you can add roasted and ground pepper, cumin, coconut and red chilli paste instead of red chilli powder.
  • If you have drumstick leaves, you can pressure cook in separately. Add to the kuzhambu along with vegetables and make it. It tastes and smells good.

Try this easy, yummy Tirunelveli style Puli illa kari and enjoy !
kuzhambu without tamarind

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November 21, 2018

Mushroom Kuzhambu – Kalan Kulambu Recipe For Rice, Chapathi, Idli, Dosa

 Mushroom kuzhambu recipe
Indian Mushroom gravy / Kalan kuzhambu for rice and chapathi was in my try list for long time. Recently my neighbor shared this all rounder button mushroom gravy recipe with me. She told this mushroom masala kuzhambu goes well with rice, roti, idli and dosa too. I was so excited and tried it immediately. It came out so good and truly flavorful. I must call this gravy as mushroom kurma kuzhambu. The taste and flavor of this gravy is awesome. You will love it for sure. My house was completely filled with the aroma of this kuzhambu which made us eat more. Even though I buy mushroom rarely, I try to make some different and interesting Indian style mushroom recipes. Glad I tried this yummy mushroom kulambu recipe. This recipe is sure a keeper. I will make it very often. If you like, you can add boiled potato cubes along with mushroom. Ok, lets see how to make this easy, flavorful mushroom kuzhambu recipe with step by step pictures.

Do check out my other mushroom recipes.

How to clean mushroom

Mushroom 65

Mushroom pulao

Mushroom biryani

Dindigul thalappakkatti biryani with mushroom 

Thala Ajith biryani with mushroom

Pakistani biryani with mushroom


Mushroom kuzhambu for rice, chapathi

Mushroom masala kuzhambu recipe for rice, chapathi, idli, dosa


Mushroom masala kuzhambu recipe for rice, chapathi, idli, dosa

Mushroom kuzhambu / kalan kulambu recipe for idli, dosa, chapathi



Cuisine: Tamil nadu
Category: Mushroom recipes
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup - 250ml
  • Mushroom / Kalan - 15 nos.
  • Cooking oil - 2 tbsp
  • Cinnamon - 1 inch piece
  • Cloves - 2
  • Cardamom - 1
  • Black stone flower / Kalpasi - 1
  • Big onion - 1
  • Ginger garlic paste - 1 tsp
  • Sambar powder - 1 tsp
  • Red chlili powder - 1/2 tsp
  • Turmeric powder – 1/4 tsp
  • Salt & water – as needed
To saute & grind
  • Ripe tomato - 1
  • Big onion - 1
  • Fennel seeds - 1 tsp
  • Cashew nuts – 4 no.
  • Grated coconut - 2 tbsp
  • Coriander leaves - 1 tbsp
  • Cooking oil – 1 tbsp
HOW TO MAKE MUSHROOM KUZHAMBU
  1. Wash and clean mushroom. Chop and set aside.
  2. Heat oil in a kadai. Saute fennel seeds, onion, tomato till mushy.
  3. Add cashew nuts and mix well. Let it cool. Add coconut and coriander leaves,grind to a smooth paste.
  4. Heat oil in the same kadai. Saute whole garam masala. Saute onion till transparent.
  5. Add ginger,garlic paste and saute till raw smell goes off. Now add the chopped mushroom, red chilli powder, sambar powder and salt. Mix well.
  6. Add the ground tomato paste and required water. Boil till oil floats on top.
  7. Switch off the flame. Garnish with coriander leaves. Serve hot with plain rice, idli, dosa and chapathi.
METHOD - STEP BY STEP PICTURES
  • Wash and clean the mushroom. Pat it dry. Chop into thick slices. Wash and chop onion, tomato and keep aside.
  • mushroom kuzhambu
  • In a kadai, heat oil. Saute fennel seeds, onion till transparent. Add tomato and saute till mushy. Lastly add cashews and mix well. Switch off the flame and cool down. Add coconut, coriander leaves. Grind to a smooth paste adding enough water.
  • mushroom kuzhambu mushroom kuzhambu

    • In the same kadai, heat oil and add in cinnamon, cloves, cardamom and black stone flower. Saute onion till transparent. Then add ginger garlic paste and saute till raw smell goes off. (Refer the above picture).

    • Add chopped mushroom and saute for a minute. It will leave water. Add turmeric powder, red chilli powder, sambar powder and salt. Mix for a minute.
    • mushroom kuzhambu
    • Add the ground tomato paste and required water. Mix well and boil in low flame till oil floats on top. Gravy leaves a nice smell too. Switch off the flame. Garnish with coriander leaves. This kuzhambu thickens when it cools down. So add water to adjust the consistency. Check for salt too. Mix with plain rice and enjoy with papad. I served with potato curry.    To serve as a side dish for idli, dosa dilute the gravy like sambar by adding some water. Boil and serve. For chapathi, you can make it in kurma consistency. Enjoy !mushroom kuzhambu

    Note

                              
    • For variations, you can add boiled and cubed potatoes along with mushroom.
    • Adjust the quantity of chilli powder and sambar powder as per your taste.
    • Do not add more tomato. If you add more, gravy tastes tangy. Mushroom itself has mild tanginess.  So please be careful.
    • For variations, you can replace sambar powder with red chilli powder and dhania powder 1 tsp each.
    • For best taste and flavor, this gravy should boil till oil floats on top.

    Try this easy, yummy mushroom kuzhambu for rice, roti, idli and dosa. You will love it !
    Kalan kuzhambu recipe


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    November 10, 2018

    South Indian Paruppu Kuzhambu Recipe – Thuvaram Paruppu Kulambu Without Coconut

    Paruppu kuzhambu recipe
    Paruppu kuzhambu is a Tamil nadu style (South Indian) simple, healthy, protein rich, easy to make one pot kuzhambu recipe that can be prepared under 10 minutes using a pressure cooker. If you are looking for a simple kuzhambu recipe without tamarind and coconut to prepare during busy morning hours paruppu kuzhambu is the best choice. This recipe would be helpful for bachelors and working women. You can also call this as paruppu kadaiyal. When I came across this recipe in YouTube video, I was so excited to try it as Sendhil and Raksha loves dal based gravies without tamarind. This recipe looks similar to North Indian Dal tadka. But this kuzhambu recipe is of Tamil style. Its completely different from South Indian Sambar too. In Tirunelveli, we make paruppu for rice (tempered dal) and paruppu kuzhambu but its with coconut. Soon I will try to share that version later. For variations, you can use moong dal / Paasi paruppu instead of toor dal / thuvaram paruppu. This paruppu kuzhambu tastes the best when mixed with hot rice drizzled with few drops of ghee. Potato curry or spicy brinjal curry would be the best side dish for this simple dal recipe. But I served it with carrot beans poriyal. Finally side dish is your choice ! Ok, lets see this simple paruppu kulambu recipe with step by step pictures and video(under editing).

    Check out my 50+ kuzhambu varieties for rice !

    Paruppu kulambu recipe


    Paruppu kuzhambu Recipe / Toor dal gravy for rice


    Paruppu kuzhambu Recipe / Toor dal gravy for rice

    Simple and quick South Indian style paruppu kuzhambu recipe 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
    • Toor dal / thuvaram paruppu - 1/2 cup
    • Ripe tomato - 1 no.
    • Big onion or small onions - 1 no / 10 nos.
    • Green chilli - 1 no.
    • Garlic cloves - 5 nos.
    • Cumin seeds - 1/2 tsp
    • Turmeric powder - 1/4 tsp
    • Cooking oil - Few drops
    • Water & Salt - as needed
    To Temper
    • Cooking oil or ghee - 1 tbsp
    • Mustard seeds - 1/2 tsp
    • Urad dal – 1/2 tsp
    • Hing - 2 pinches
    • Curry leaves - Few
    • Red chilli - 1 no. (pinched into two)
    • Coriander leaves – a handful (to garnish)

    HOW TO MAKE PARUPPU KUZHAMBU
    1. Wash and take toor dal and other ingredients except “To temper” in a pressure cooker.
    2. Add required water and pressure cook in low flame for 2 whistles.
    3. Open the cooker and mash it well.
    4. Temper mustard, urad dal, hing, curry leaves and red chilli in ghee.
    5. Add to the mashed dal, required salt. Garnish with coriander leaves.
    6. Roll boil for one minute. Serve with plain rice adding ghee.
    METHOD - STEP BY STEP PICTURES
    • Wash and take toor dal/ thuvaram paruppu, chopped onion, tomato, green chilli, garlic cloves, cumin seeds, turmeric powder, few drops of cooking oil and 2 cups of water.

    • Paruppu kuzhambu
    • Pressure cook in very low flame for 2 whistles. Open the cooker lid after the steam is released. Mash the cooked dal using a whisk. Garnish with coriander leaves and set aside.
    • Paruppu kuzhambu
    • Heat ghee in a small kadai. Temper mustard seeds, urad dal, curry leaves, hing and red chilli. Add to cooked dal.
    • Paruppu kuzhambu
    • Mix well, add required salt. Roll boil for a minute till the desired consistency is achieved. This kuzhambu thicken when it cools down. So make it thin or thick as you like. I made it slightly thin. Serve hot with plain rice adding few drops of ghee. Tastes the best with potato curry or spicy brinjal curry as side dish. I served with carrot beans poriyal. Enjoy !

    Note

    • Add more green chilli for spicy paruppu kuzhambu.
    • For variations, you can add 1 tsp of tamarind extract while roll boiling the cooked dal.
    Easy, yummy paruppu kuzhambu is ready . I served with carrot beans poriyal and papad.
    Paruppu kulambu without coconut
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