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

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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    May 22, 2018

    Drumstick Puli Kuzhambu – Murungakkai Kulambu Without Coconut

     Drumstick kuzhambu recipe

     Today’s drumstick puli kuzhambu/ Murungakkai kulambu is my MIL’s Tamil style vatha kuzhambu recipe adding drumstick. I made slight variations from the authentic procedure and made in a pressure cooker directly. We call this as murungakkai vatha kuzhambu. Some people name it as drumstick kara kuzhambu too. As this kuzhambu is without coconut, spices and masala, flavor of drumstick would be dominant. Sometimes my MIL adds brinjal and make it as kathirikai murungakkai puli kulambu. They both compliment well in taste and flavor. But I used only drumstick as Sendhil and Raksha are not fond of brinjal. Friends, If you are looking for some easy murungakkai vatha kuzhambu recipe with full flavor of drumstick, you must try this recipe. My mom also makes Tirunelveli style murungakkai puli kulambu but its with freshly ground spices. For this no grind recipe, sambar powder or vatha kuzhambu powder is the major ingredient. So anyone can make it quickly and easily. This kuzhambu recipe would be ideal for bachelors and working women to whip up a quick gravy for rice. So lets see how to make Tamil nadu style Murungakkai puli kuzhambu / Drumstick gravy for rice with step by step pictures.

    Do check out my yummy Murungakkai poricha kuzhambu recipe, Murungakkai masala/ Drumstick poriyal and Drumstick sambar too.

    Murungakkai kuzhambu recipe

    Drumstick Puli Kuzhambu Recipe - Murungakkai Puli Kulambu For Rice


    Drumstick Puli Kuzhambu Recipe - Murungakkai Puli Kulambu For Rice

    Drumstick Puli Kuzhambu Recipe - Murungakkai Puli Kulambu Without Coconut For Rice


    Cuisine: South Indian
    Category: Kuzhambu varieties
    Serves: Serves 3
    Prep time: 10 Minutes
    Cook time: 15 Minutes
    Total time: 25 Minutes


    INGREDIENTS

    1 cup = 250ml
    • Drumstick - 2 nos
    • Tamarind - Big gooseberry size
    • Sambar powder - 1 tbsp
    • Jaggery - 1 tsp
    • Turmeric powder - 1/8 tsp
    • Rice flour - 1 tsp
    • Salt - As needed
    • Water - 1 cup
    To Temper & Saute
    • Sesame oil / Gingely oil OR Cooking oil - 2 tbsp
    • Mustard seeds - 1/2 tsp
    • Urad dal - 1/2 tsp
    • Methi seeds - 1/4 tsp
    • Cumin seeds - 1/2 tsp
    • Toor dal - 1 tsp
    • Curry leaves - Few (chopped finely )
    • Small onion / Big onion - 5 nos / 1 no (chopped finely)
    • Garlic cloves - 10 (Whole ones) + 5 nos (chopped finely)

    METHOD

    1. Wash and chop drumstick into finger size pieces.
    2. Soak tamarind in 1 cup warm water and take the extract.
    3. In a pressure cooker base, temper & saute all the ingredients.
    4. Add drumstick and saute for a minute. Then add tamarind extract, sambar powder, turmeric powder, jaggery and salt.
    5. Mix rice flour in little water and add to kuzhambu. Pressure cook everything in high flame for 2 whistles. Remove after steam is released.
    6. Serve with plain rice adding few drops of sesame oil.

    METHOD - STEP BY STEP PICTURES

    • Soak tamarind in 1 cup warm water for 10 minutes. Wash and chop drumstick into pointer finger size pieces. Slit slightly in one side. Chop 1 big onion or 5 small onions,5 garlic cloves and curry leaves finely. Peel 10 garlic cloves and keep it whole.

    • In a pressure cooker base heat oil and splutter mustard seeds, methi seeds, urad dal, cumin seeds, toor dal. Add the finely chopped onion, garlic and curry leaves. Saute till onion turns transparent.
      Murungakkai kuzhambu recipe
    • Add drumstick pieces and saute for a minute. Add 1 cup of tamarind extract, sambar powder, turmeric powder, jaggery. Mix well and allow to boil in low flame. Dilute 1 tsp of rice flour in 2 tbsp water without lumps. Add to the boiling kuzhambu. Mix well and check for taste. Add more sambar powder & salt if needed.
      Murungakkai kuzhambu recipe
    • Close the cooker and put the weight valve. Keep the flame medium high. Cook for 2 whistles. If the drumstick is too tender, just cook for one whistle. You will get a nice aroma of cooked drumstick. Do not cook for long time because drumstick becomes mushy. Drumstick cooks in the steam itself. ( If you feel the drumstick may become mushy after cooking, keep the drumstick pieces in a small box without adding water and keep it inside the cooker itself. After 2 whistles, remove the lid after steam is released. Take the drumstick box and check its cooked well. Add the cooked drumstick pieces to the kuzhambu. Boil for a minute. Switch off the flame and transfer to a bowl. Give some standing time and serve with rice. )
      Murungakkai kuzhambu recipe
    • Open the cooker after the steam is released. Mix well and check for the consistency of kuzhambu. If its too watery, allow to boil for few minutes till thick. Switch off the flame and transfer the kuzhambu to a bowl. Add a tsp of sesame oil and few curry leaves. Close it with a lid.

    • Let it rest for 30 minutes to one hour before serving. Mix with plain rice and enjoy with any kootu, papad !

    Note

    • Adjust the quantity of sambar powder as per your taste. You can also use vatha kuzhambu powder instead of sambar powder.
    • If you do not have sambar powder or vatha kuzhambu powder, you can use 1 tsp of red chilli powder + 1.5 tsp of dhania powder.
    • The quantity of spice powders may vary based on the tanginess of tamarind. So always check the taste and adjust them if needed.
    • This kuzhambu will be slightly watery. But it tastes great when mixed with plain rice.
    Try this easy Murungakkai kuzhambu using pressure cooker and enjoy !
    Murungakkai kuzhambu without coconut

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    April 11, 2018

    Hotel Style Vatha Kuzhambu – Tamilnadu Hotel Kara Kuzhambu Recipe

    Hotel style kara kuzhambu
    Its my long time wish to replicate Tamil nadu hotel style kara kuzhambu recipe / Vatha kuzhambu at home. Finally it happened by following this recipe from You tube video. In most of the hotels, this Sundakkai vatha kuzhambu is mentioned as kara kuzhambu. Kara kulambu is the common name used in Tamil nadu restaurants. But we at home differ the names based on the usage of vegetables or dried vegetable vathal.  In most of the hotels, sundakkai is used instead of vegetables. For authentic Kara kulambu, we add either brinjal, ladies finger or drumstick and we add ground coconut paste. In some hotels, they add fennel seeds as well. But vatha kuzhambu is prepared with any dried vegetables like sundakkai vathal, manga vathal, manathakkali vathal , Kothavarangai vathal and is usually prepared without coconut. But some people add coconut paste in vatha kuzhambu too. If we make it without coconut, it is called as Puli kulambu and if its with coconut and roasted spices, it is known as Arachuvitta vatha kuzhambu. So the point is, you can call this gravy as hotel style vatha kuzhambu if you add sundakkai vatral. But If you use any vegetables instead of vathal, you can name it as Kara kuzhambu :)). Whatever be the name, the taste of this gravy will surely remind hotel taste to you. I am completely happy with this recipe. You too give a try and share your feedback with me. This kuzhambu tastes even better the next day.  It tastes the best when mixed with hot plain rice. You can serve with any kootu and papad.  Soon I will share another version of hotel kara kuzhambu with masala flavor. Ok, Lets see how to make hotel style kara kuzhambu adding sundakkai vathal with step by step pictures.

    Check out my 60+ kuzhambu recipes !

    Hotel vatha kuzhambu

    Hotel style kara kuzhambu / Vatha kuzhambu recipe


    Hotel style kara kuzhambu / Vatha kuzhambu recipe

    How to make hotel style vatha kuzhambu at home


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


    INGREDIENTS

    1 cup = 250ml
    • Tamarind - A big gooseberry size
    • Small onion - 10 nos
    • Garlic cloves - 10 nos
    • Ripe tomato - 1/2 no
    • Curry leaves - Few
    • Dried Turkey berry / Sundakkai vathal - A fistful
    • Turmeric powder - 1/4 tsp
    • Jaggery - 2 tsp
    • Salt & water - as needed ( I used 2.5 cups of water)
    To Saute & Grind
    • Cooking oil - 1 tbsp
    • Coriander seeds - 1.5 tsp
    • Chana dal - 1 tsp
    • Cumin seeds - 1/2 tsp
    • Red chilli powder - 1 tsp
    • Sambar powder - 1 to 1.5 tsp (Adjust based on spice level)
    • Small onion - 5 nos
    • Ripe tomato - 1/2 no
    • Grated coconut - 1/4 cup ( I used dessicated coocnut)
    To temper
    • Sesame oil - 3 tbsp
    • Mustard seeds - 1/2 tsp
    • Methi seeds - 1/8 tsp
    • Cumin seeds - 1/2 tsp
    • Urad dal - 1/2 tsp

    METHOD

    1. Soak tamarind in 2 cups water and take the extract.
    2. Heat 2 tsp oil in a kadai and roast the ingredients except coconut given under “ to saute & grind”. Add coconut and grind to a smooth paste. Set aside.
    3. Heat 3 tbsp sesame oil. Splutter mustard seeds, methi, cumin seeds, urad dal.
    4. Saute turkey berry for few minutes. When it becomes golden brown, saute small onion, garlic cloves, curry leaves till onion becomes transparent.
    5. Add tamarind extract, jaggery, turmeric powder, coconut paste. Boil till nice smell arises.
    6. Switch off the flame when the oil starts to float on top. Transfer and serve with rice.

    METHOD - STEP BY STEP PICTURES


    • Soak tamarind in 2 cups of warm water for 15 minutes. Wash and peel onion, garlic cloves. Heat 2 tsp oil and roast chana dal, dhania, cumin seeds, 5 small onion, 1/2 of ripe tomato. Saute till tomato becomes pulpy. Add sambar powder, red chilli powder and mix well in medium flame. Do not burn any ingredients.

    • Add coconut, mix well and switch off the flame. Grind everything to a smooth paste. Set aside.
      Hotel kara kuzhambu recipe
    • Heat sesame oil in a kadai. Splutter mustard seeds, urad, cumin and methi seeds. Add sundakkai vathal and roast till golden brown. Then saute onion, garlic cloves, curry leaves till onion becomes transparent. Now add tomato and saute till mushy.
      Hotel kara kuzhambu recipe
    • Add 2 cups of tamarind extract, jaggery, turmeric powder, salt, ground coconut paste. Add little water if its too thick. Boil for few minutes in medium flame till oil starts to float on top.
      Hotel kara kuzhambu recipe
    • Try to make this kuzhmabu 2 to 3hours in advance for all its flavors to blend well. It tasted much better the next day. Enjoy !

    Note

    • Adjust the quantity of sambar powder as per your taste.
    • For variations, you can add roasted sundakkai vathal at the end after switching off  the flame. It helps to give crunchy taste. You can also grind 2 roasted sundakkai with coconut if you like slight bitter taste in the gravy.
    • Do not skip the ingredients given under “to saute & grind”. It helps to give the hotel flavor.
    • In some hotels, they saute 1/2 tsp of fennel seeds along with other ingredients in the coconut masala.
    • For best taste, give more resting time for this kuzhambu.

    Yummy, tasty Hotel style kara kuzhambu with sundakkai vathal is ready to enjoy with hot plain rice and poriyal / kootu, Papad !
    I served it with banana flower kootu.


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    March 16, 2018

    Cabbage Sambar Recipe - Muttaikose Sambar For Rice

    cabbage sambar
    I learnt this cabbage sambar / muttaikose sambar recipe for rice from my friend Shalini. She told 3 different ways of making this sambar in South Indian style but I chose to try cabbage sambar with freshly ground masala like arachuvitta sambar. It came out very flavorful and great in taste. We couldn’t even find any trace of raw cabbage smell in the sambar. If you want to try no onion, no garlic sambar recipes for festivals or occasions, you can try this recipe. Sendhil is not a big fan of cabbage recipes. But he loved this sambar a lot and told me to prepare it often. It tasted good with idli, dosa as well. After making it thrice in the last 2 weeks, I am posting this recipe. Friends, Do try this muttaikose sambar recipe for a change and share your feedback with me. Ok, lets see how to make South Indian Cabbage sambar recipe with step by step pictures.

    Don’t forget to check out my cabbage masala kuzhambu for rice, dosa,
    cabbage poriyal, purple cabbage poriyal, purple cabbage salad, Cabbage kootu, Cabbage vada recipes.

    muttaikose sambar recipe

    Cabbage Sambar Recipe


    Cabbage Sambar Recipe

    South Indian style cabbage sambar recipe


    Cuisine: South Indian
    Category: Sambar Recipes
    Serves: Serves 4
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes


    INGREDIENTS

    To Pressure cook( 1 cup = 250ml)
    • Toor Dal - 1/4 cup
    • Water - 2 cups
    • Cabbage - 1 cup ( thinly sliced)
    • Small onions or big onion - 10 nos / 1no ( Optional)
    • Turmeric powder - 1/4 tsp
    • Curry leaves - Few
    • Cooking oil - Few drops

    • Tamarind - Big gooseberry size
    • Sambar powder – 1/2 tsp
    • Hing / asafetida – a pinch
    • Jaggery – 2 pinches
    To saute and grind
    • Cooking oil - 2 tsp
    • Coriander seeds / Dhania - 1.5 tsp
    • Chana dal - 1.5 tsp
    • Urad dal - 1 tsp
    • Methi seeds / fenugreek seeds - 1/8 tsp
    • Cumin seeds - 1/2 tsp
    • Red chilli - 4 nos ( use 6 nos for spicy sambar)
    • Grated coconut - 2 tsp
    • Water - to grind to paste
    To Temper
    • Ghee - 2 tsp
    • Mustard seeds - 1/2 tsp
    • Curry leaves – Few
    • Red chilli – 1 no
    • Coriander leaves - to garnish

    METHOD


    1. Soak tamarind in water. Wash and chop cabbage. In a pressure cooker base, take all the ingredients mentioned under “to pressure cook”. Add water and cook in low flame for 2 whistles. Mash the dal well after steam is released. Set aside.
    2. Heat oil in a kadai and roast the spices for sambar. Grind to smooth paste.
    3. Take 1 cup of tamarind extract and add to cooked dal in pressure cooker. Add ground masala, salt, sambar powder, jaggery, hing and boil the sambar for few minutes till nice aroma arises.
    4. Temper in ghee and add to sambar. Switch off the flame. Garnish with coriander leaves.
    5. Cover and leave for 2 hours before serving for all the flavors to blend well. Serve with hot rice drizzling ghee.

    METHOD - STEP BY STEP PICTURES

    • Soak tamarind in warm water. Take 1 cup of tamarind extract and set aside. Wash and chop cabbage into thin or thick slices as you like. Peel and Chop onions.
    •  In a pressure cooker base, take toor dal, chopped cabbage, chopped onion (optional), turmeric powder, few drops of cooking oil and few torn curry leaves. Pressure cook in low flame for 2 whistles. Mash the dal with a ladle after steam is released. Set aside.
      cabbage sambar recipe
    • Heat oil in a kadai. Roast all the ingredients given under “to saute and grind” in medium flame without burning it. Lastly add the coconut, switch off the flame and mix well. No need to roast the coconut. Just mix with other roasted spices. Let it cool. Grind to smooth paste adding water.
      cabbage sambar recipe
    • Add 1 cup of tamarind extract to the cooked dal in pressure cooker. Add the ground masala paste, sambar powder, salt, hing and jaggery. Mix well and roll boil the sambar for few minutes till nice aroma arises. You can add some water if sambar is too thick.
      cabbage sambar recipe
    • Heat ghee in a small tempering pan. Add mustard seeds, red chilli, curry leaves and let mustard start to splutter in low flame. Add this to the sambar. Mix well and garnish with coriander leaves. If possible, rest this sambar for 2 to 3 hours before serving for all the flavors to infuse well. At the time of serving, you can reheat it or serve it with plain hot rice drizzled with ghee.
    • Enjoy this cabbage sambar with any poriyal and papad/ appalam.cabbage sambar recipe

    Note

    • Adjust the quantity of red chillies as per the taste.
    • Tempering in ghee adds a nice flavor to this sambar. Do not skip it.
    • Do the tempering only at the end.
    • Tomato is not necessary for this sambar.If you want to add, saute in oil and then add to cooked dal.

    Try this easy, yummy cabbage sambar for a change and enjoy with plain rice, poriyal and appalam !
    cabbage sambar recipe

    Continue Reading...


    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. 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 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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