Iyengar Paruppu Urundai Kuzhambu Recipe – No Onion No Garlic Recipe

Paruppu urundai kuzhambu is our family favorite. Usually I make in this method. But this time I tried Iyengar style no onion, no garlic paruppu urundai kuzhambu recipe following the recipe from Iyengar thaligai. It came out very well and super flavorful as I cooked in tin coated bronze pot which I recently got from Zishta. Its an organic cookware shop in Jayanagar, Bangalore. You can get handcrafted, quality checked, traditional cook wares in this shop.

 Actually I have a bronze pot given by my mom for my marriage. Every year I use that pot for making sweet pongal on Pongal festival day. In bronze pot, we cannot cook tamarind based or lemon based tangy dishes. But tin coated bronze pot can be used to prepare all the tamarind, lemon based dishes and rice dish like pongal, upma, payasam, So I got this pot from Zishta. Its really good. I can feel its handcrafted and not a machine mould. I am not sure about wear off of the tin coating. But I hope it will take at least an year if used on a daily basis. But proper washing care is needed. Click this link on how to maintain this pot. 

When I made this kuzhambu in tin coated bronze pot, it was so flavorful which I never experienced in my kitchen. It was amazing and I had a different cooking experience. Though the pot takes slightly more time to heat up and cook, it holds the heat for hours together. So we can enjoy this kuzhambu hot or warm for more time. Overall, I am happy with this purchase. Friends, do check out this recipe and try in a traditional cookware. You will love its taste and flavor ! Lets see how to make Iyengar style paruppu urundai kuzhambu with step by step pictures.

Check out my Iyengar style milagu kuzhambu recipe, manathakkali vathal kuzhambu , Iyengar sweet pongal too.

Iyengar Paruppu Urundai Kuzhambu Recipe

Learn how to make this delicious Iyengar paruppu urundai kuzhambu recipe

Cuisine: Indian

Category: Sweet

Serves: Serves 4

Prep time: 120 Minutes

Cook time: 20 Minutes

Total time: 140 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml (For paruppu urundai) Bengal gram / chana dal - 1/4 cup Toor dal - 1/4 cup Red chilli - 2 Coriander leaves - 2 tbsp Rice flour - 1 tsp Cooking oil or gingely oil - 2 tsp Salt - as needed Cooking soda - a small pinch ( optional) Asafetida / hing - 1/4 tsp For kuzhambu Tamarind - Big gooseberry size Kuzhambu milagai thool or sambar powder - 1 tbsp Turmeric powder - 1/4 tsp Salt - as needed for kuzhambu  To temper Gingely oil/ Sesame oil - 2 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 2 tsp Red chilli - 1 (pinch into 2) Hing / Asafetida - a pinch

HOW TO MAKE IYENGAR PARUPPU URUNDAI KUZHAMBU

1. Soak tamarind. Wash and soak dals, red chilli in required water for 2 to 4 hours.
2. Drain the water and grind coarsely adding salt and hing.
3. Take in a bowl. Add rice flour, coriander leaves, oil and cooking soda.
4. Make balls and keep aside. In a pot or kadai, take 2 cups of tamarind extract.
5. Add sambar powder, salt and hing. When it boils, add the dal balls one by one.
6. Cook till balls float on top and gets cooked. Switch off the stove once the kuzhambu becomes thick.
7. Lastly temper the ingredients in gingely oil and add to kuzhambu. Garnish with curry leaves.
8. Serve hot with plain rice adding ghee or gingely oil. Tastes great for 2 to 3 days when refrigerated.

IYENGAR PARUPPU URUNDAI KUZHAMBU - STEP BY STEP PICTURES

Wash and soak dals and chilli in required water for 2 to 4 hours. Drain the water completely. Grind coarsely adding required salt and hing. Soak tamarind in 2 cups of water. Take in a bowl. Add rice flour, coriander leaves, gingely oil and cooking soda (If using). Mix well and make balls. Set aside. Take 2 cups of tamarind extract. Add sambar powder, hing and required salt. Boil in high flame. When the tamarind extract starts to roll boil, add dal balls one by one keeping the flame high. After adding all the balls, lower the flame to medium. Cook in medium flame till urundai gets cooked. Balls float on top after its cooked. Adjust water quantity based on need. Check the kuzhambu taste and add more sambar powder, salt if needed. Boil for few minutes.  Switch off the flame when the kuzhambu turns thick as you like. Lastly do the tempering part. Heat gingely oil. Splutter mustard seeds, urad dal, chana dal, hing and red chilli. Add to kuzhambu. Garnish with curry leaves and serve with plain rice adding ghee or gingely oil. It stays good for 2 days when refrigerated. Enjoy !

Note

Addition of baking soda and oil in the urundai mixture helps to make the urundai soft and well cooked. Adjust the quantity of sambar powder as per your taste. Thickness comes to this kuzhambu from the dal balls/ urundai. If necessary you can mash one or two urundai in the kuzhambu.

Try this Iyengar style paruppu urundai kuzhambu and enjoy with plain rice and roasted papad !

Technorati Tags: paruppu urundai kuzhambu,paruppu urundai kulambu,paruppu urundai kuzhambu recipe,iyengar paruppu urundai kuzhambu,Iyengar paruppu urundai kuzhambu recipe,paruppu urundai kuzhambu seivathu eppadi

Continue Reading...

Kovakkai Masala Kuzhambu Recipe –Tindora Gravy For Rice, Roti

Today’s Kovakkai masala kuzhambu / Tindora gravy for rice and roti is my long time pending recipe bookmarked from Nees kitchen. At last I tried it yesterday for our lunch. I made slight changes in the ingredients and prepared this gravy directly in my pressure cooker as I had less time to cook. So the job was done under 15 minutes. It was so easy to make and tasted great with nice peanut flavor. We all loved it with plain rice and ghee. You can enjoy with roti if you make the gravy slightly thick. The taste of this gravy reminds you Andhra style dondakaya masala. Ok friends, lets see how to make this easy and yummy kovakkai masala with step by step pictures.

Kovakkai masala recipe

Kovakkai masala recipe / Tindora gravy for rice, roti

Cuisine: South Indian

Category: Side dish

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Tindora / Kovakkai - 25 nos Ripe tomato - 2 Red chilli powder - 1/2 tsp Turmeric powder - 1/4 tsp Salt - as needed To roast and grind Coriander seeds - 1 tsp Sesame seeds - 2 tsp Cinnamon - 1 inch Cloves - 2 Cardamom - 1 Roasted peanuts - 1/3 cup ( I used with skin) Grated coconut - 1 tbsp (optional) To temper Gingely oil – 3 tbsp Mustard seeds – 1/2 tsp Urad dal – 1 tsp Chana dal – 1 tsp Cumin seeds – 1/2 tsp Curry leaves – Few Green chilli – 2 Big onion – 2 Ginger garlic paste – 1/2 tsp

HOW TO MAKE KOVAKKAI MASALA

1. Wash and slit kovakkai into . Set aside.
2. Heat oil in a kadai and roast all the ingredients given under “to roast and grind”.
3. Lastly add roasted peanuts and coconut. Mix well and switch off the flame.
4. Grind the masala to a smooth paste. In a pressure cooker heat oil.
5. Splutter mustard seeds, urad, chana dal and cumin seeds. Add green chilli.
6. Add the onion and saute well. Add the slit kovakkai and toss for a minute.
7. Add gg paste and saute well. Add turmeric powder and chilli powder.
8. Saute quickly without burning the masala. Add tomato , peanut masala and cook for a minute.
9. Lastly add 1 cup of water and pressure cook in low flame for one whistle.
10. Open the cooker after steam is released. Garnish with coriander leaves.
11. Serve hot with rice or roti.

KOVAKKAI MASALA RECIPE - STEP BY STEP PICTURES

Wash and slit the kovakkai / Ivy gourd into 4 parts till half the way.  Heat a kadai and dry roast the sesame seeds, dhania seeds, cloves, cinnamon and cardamom. Switch off the flame and add roasted peanuts, grated coconut. Grind to a smooth paste adding required water. Set aside. Heat oil in a cooker base and splutter mustard seeds, urad dal , chana dal and cumin seeds. Add onion and green chilli. Saute till onion become transparent. Add chopped kovakkai, saute for a minute. Add ginger garlic paste and saute for one minute. Add turmeric powder, chilli powder, salt & mix well. Do not burn any spices. Now add chopped tomato. Cook till mushy. Then add the ground peanut masala. Mix and cook for a minute. Now add required water. I used 1 cup of water. Mix well and check for taste. Pressure cook in low flame for one whistle (It takes 8 to 10 minutes). Switch off the flame and let the pressure subside. Open the cooker. You will see a layer of oil floating on top with a nice masala smell. Check the thickness of gravy. If its too watery, boil for a minute. If its too thick, add little water and mix well. Give one boil if needed. Garnish with coriander leaves. Enjoy mixing with plain rice adding few drops of ghee ! You can also try with roti / chapathi if you like.

Note

Use small size kovakkai for better looks. I used bigger ones. So my gravy was not so appealing. Cinnamon and coconut are optional. Its not mentioned in the original recipe. But I used it. Adjust the quantity of green chilli and chilli powder as per your taste.

Try this easy, yummy kovakkai masala kuzhambu recipe and enjoy !

Technorati Tags: kovakkai masala,kovakkai masala kuzhambu,ivy gourd kuzhambu,tindora kuzhambu,tindora gravy for rice,ivy gourd gravy for rice,tindora recipes,ivy gourd recipes,Andhra dondakaya masala

Continue Reading...

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

 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 and video.

Vendakkai kara kuzhambu / Lady's finger kara kulambu

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

Cuisine: Tamil nadu

Category: Kuzhambu recipes

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

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. Add chopped onion, tomato and saute till tomato becomes mushy. Add turmeric powder, sambar powder / Kuzhambu milagai thool, salt. Saute well for a minute.   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. Simmer the kuzhambu till oil starts to float in the sides. Switch off the flame and serve with plain rice. Add 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.

Try this easy, yummy vendakkai kara kuzhambu and enjoy with plain rice !

Technorati Tags: vendakkai kara kulambu,vendakkai kara kuzhambu,ladys finger kara kuzhambu,vendakkai puli kulambu,vendakkai puli kulambu eppadi,puli kulambu varieties,vendakkai puli kulambu seimurai

Continue Reading...

Bottle Gourd Sambar Recipe / Sorakkai Sambar / Lauki 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 kuzhambu,  sorakkai 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

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

Chitra Ganapathy

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.

Technorati Tags: Sorakkai sambar,sorakkai sambar recipe,bottle gourd sambar,bottle gourd recipes,how to make sorakkai sambar,lauki recipes,lauki sambar,sorakkai recipes,sorakkai recipes for rice

Continue Reading...

Karamani Kuzhambu – Thatta Payaru Kulambu Recipe

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 little 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.

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: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

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. You ca n soak it for 4 hours optionally. 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.  You can soak the karamani adding enough water for 4 to 6 hours OR make it without soaking too. I did not soak the karamani instead I roasted in oil till flavorful and pressure cooked as told below.  Wash and chop onion, tomato finely. Peel garlic cloves. Grind coconut, fennel seeds to a smooth paste adding required water. Set aside. 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. 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). 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. Cook for 4 to 5 whistles in low flame. Karamani cooks well and soft. Don't worry, it won't turn mushy. If you are using soaked karamani,  pressure cook for one whistle in low flame. 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.

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 !

Technorati Tags: Karamani kuzhambu,thatta payir kuzhambu,thatta payaru kulambu,karamani kuzhambu recipe,cowpeas recipes,how to make karamani kuzhambu

Continue Reading...

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

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 - Kuzhambu without tamarind

Puli illa kari - Kuzhambu without tamarind for rice

Cuisine: Tamil nadu

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

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. 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. Cover the kadai and cook in medium flame till the vegetables are cooked well. Now add the cooked dal and ground coconut paste.   Boil for few minutes. Temper mustard seeds and curry leaves in 2 tsp of oil. Add to the kuzhambu. Switch off the flame.   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 !

Technorati Tags: puli illa kari,puli illa kari recipe,puli illa curry,tirunelveli puli illa kari,kuzhambu without tamarind,kulambu without tamarind,tirunelveli recipes,nellai recipes,kuzhambu recipes

Continue Reading...