This is my second version of tomato kuzhambu for rice. I have already shared a no onion, no garlic tomato kulambu for rice without tamarind. But this version is completely different from my first one.
I followed this recipe from Madras samayal YouTube video. This one tastes more like kurma. It tastes great with rice, idli, dosa and even chapathi. Friends, do try this thakkali kuzhambu recipe. You will love it for sure. Now lets see how to make Tamil nadu style tomato kuzhambu recipe for idli, dosa, rice and chapathi with step by step pictures.
Tomato Kuzhambu Recipe
Tomato kuzhambu recipe for rice, idli, dosa and chapathi
Add tomato pieces and saute till mushy. Add salt to quicken the process.
Add sambar powder, turmeric powder and saute for a minute.
In a mixie jar, grind coconut, fennel seeds to a smooth paste.
Add the paste to cooker. Add 1/2 cup to 1 cup water and mix well.
Pressure cook in low flame for 1 whistle. Open the cooker after steam is released.
Garnish with coriander leaves and serve hot with rice, idli, dosa, chapathi.
METHOD - STEP BY STEP PICTURES
Wash the tomato, onion. Chop finely. Peel garlic cloves.
Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal and cumin seeds.
Add cinnamon, cloves and curry leaves. Add finely chopped onion and garlic cloves. Saute till transparent.
Add finely chopped tomato, sambar powder or chilli powder + dhania powder and required salt. Saute till tomato turns mushy. In the mean time, grind coconut and fennel seeds to a smooth paste adding required water.
Add the coconut paste to the mashed tomato. Mix well. Add 1/2 cup to 1 cup of water based on the consistency you like.
Close the cooker and keep the flame high. When the steam comes out, lower the flame completely and put the weight valve. Pressure cook in very low flame for one whistle. Open the cooker after the steam is released. Garnish with coriander leaves. Serve hot with rice, idli, dosa, chapathi and idiyappam !
Note
Adjust the quantity of sambar powder as per your taste.
Use ripe tomato for best taste.
If you use country tomato/ naatu thakkali, you may have to use more sambar powder.
Try this yummy tomato kuzhambu for rice, idli, dosa, chapathi and enjoy !
Last week when I was looking for kuzhambu without vegetables, I made this Iyengar style appala kulambu for the first time. I never thought a vatha kuzhambu adding fried appalam / papad tastes so good. Its so easy to prepare and also stays good for 3 to 4 days in refrigerator.
Day by day, its taste and flavor got improved when I reheated and consumed it. I am sure this kuzhambu recipe without vegetable, coconut, onion, garlic would be helpful during this lockdown period. Use sesame oil / gingely oil / nalla ennai and fry the papad in oil for best taste.
Ok friends, lets see how to make this no onion, no garlic, no vegetable, no coconut appala kulambu recipe with step by step pictures.
Appala Kulambu Recipe
Iyengar appala kuzhambu without any vegetables, onion, garlic and coconut.
Heat sesame oil in a kadai. Tear the papad into small pieces. Fry the papad in oil.
Lower the flame and splutter mustard seeds, urad dal, chana dal, methi seeds, cumin seeds and red chilli.
Once the dal turns golden, lower the flame completely. Add turmeric powder, sambar powder, salt, hing and pinched curry leaves.
Saute quickly and add 1 cup of tamarind extract immediately.
Add jaggery and boil the kulambu till raw smell leaves.
Mix rice flour in little water without lumps.
Add to the kuzhambu and boil till it becomes thick and oil starts to float on top.
Switch off the flame. Serve with plain rice and enjoy !
HOW TO MAKE APPALA KULAMBU - STEP BY STEP PICTURES
Soak tamarind in 1 cup warm water for 15 minutes and take the extract. Take the papad and tear it into small pieces. Heat sesame oil in a kadai and fry the papad pieces.
Lower the flame and add the mustard seeds, urad dal, chana dal, methi seeds, pinched red chilli, hing and curry leaves.
Saute till dal turns golden brown. Lower the flame completely. Add sambar powder, turmeric powder. Mix quickly without burning.
Add 1 cup of tamarind extract. Mix well, add required salt, jaggery. Boil till raw smell of tamarind goes off. If needed, add 1/2 cup more water. Check for taste and add more sambar powder if necessary.
Mix 1 tsp of rice flour in 1/4 cup water without lumps. Add to the kuzhambu and boil till it becomes thick and oil starts to float on top.
Switch off the flame. Transfer to a bowl, serve with plain rice with any kootu as side dish.
Note
Adjust the quantity of sambar powder as per your taste.
You can also fry the papad in oil separately and add to kulambu while boiling at the end.
Friends, try this easy, yummy appala kulambu for rice and enjoy !
Sweet potato kuzhambu / Sakkaraivalli kizhangu kulambu in Tamil is an easy, yummy and quick kuzhambu recipe that can be prepared in a pressure cooker or Instant pot. As sweet potatoes are in season now, I used this veggie which I bought during pongal festival. Even though this is my first try, we all loved it very much. It came out with a perfect blend tangy, spicy and mildly sweet taste. We call it as sweet potato vatha kuzhambu. You can mention it as sweet potato puli kulambu too.
In my house, we usually pressure cook sweet potato and consume it as such. Sometimes we try poriyal / dry curry with it. This year I wanted to try some easy and yummy recipes with it. As a first step, I tried this sweet potato puli kuzhambu recipe. Soon I will share more sweet potato recipes. Friends, do try this yummy sweet potato kulambu in pressure cooker and let me know your feedback.
Wash and peel the sweet potato. Chop into big cubes. Soak tamarind in 1 cup of warm water for 10 minutes.
In a pressure cooker, heat oil. Temper the ingredients given under “To temper”.
Saute onion, garlic cloves and curry leaves. Once its transparent, add sweet potato cubes.
Add sambar powder, salt and turmeric powder. Saute for a minute.
Add 1.5 cups of tamarind extract. Mix well and pressure cook in low flame for one to 2 whistles.
Open the cooker after steam is released. Mix well and boil if its too watery.
Serve hot in desired consistency. Enjoy with plain rice and papad !
SWEET POTATO KUZHAMBU - STEP BY STEP PICTURES
Soak tamarind in 1.5 cups of warm water for 10 to 15 minutes. In the mean time, wash and peel sweet potato. Chop into big cubes. Set aside. Chop onion, garlic, curry leaves finely.
Heat 2 tbsp gingely oil in a pressure cooker base (Use small burner if using small sized cooker). Once its hot, splutter mustard seeds, methi seeds, cumin seeds, urad dal and toor dal. Saute in medium flame till dals turn golden brown.
Add chopped onion, garlic cloves and curry leaves. Saute till transparent. Add sweet potato cubes and mix for a minute in low flame.
Add sambar powder, turmeric powder and salt. Mix quickly without burning. Add 1.5 cups of tamarind extract and jaggery.
Take 2 tsp rice flour and dilute in 1/4 cup of water. Add to kuzhambu. Mix well and check for taste. Add more sambar powder, salt if required.
Close the lid and keep the flame high till steam comes out. Now put the weight valve and lower the flame completely. Pressure cook in low flame for one to two whistles.
Open the cooker after the steam is released naturally. Check the consistency. If its too thick, add some water and give a boil. If its too thin, boil for few minutes till it becomes thick. Switch off the flame and serve hot with plain rice drizzled with gingely oil.
Enjoy !
Note
Do not add more water while pressure cooking. Kuzhambu will become watery.
Use small burner for small sized cooker.
Adjust the quantity of sambar powder as per taste.
Adjust the quantity of water as per the consistency you like.
Addition of jaggery helps to give mild sweetness to the kuzhambu. Skip if you don’t like it.
Sweet potato doesn’t turn mushy as we are cooking in tamarind extract.
Try this easy, yummy sweet potato kuzhambu for plain rice and enjoy !
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.
Soak tamarind. Wash and soak dals, red chilli in required water for 2 to 4 hours.
Drain the water and grind coarsely adding salt and hing.
Take in a bowl. Add rice flour, coriander leaves, oil and cooking soda.
Make balls and keep aside. In a pot or kadai, take 2 cups of tamarind extract.
Add sambar powder, salt and hing. When it boils, add the dal balls one by one.
Cook till balls float on top and gets cooked. Switch off the stove once the kuzhambu becomes thick.
Lastly temper the ingredients in gingely oil and add to kuzhambu. Garnish with curry leaves.
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 !
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
Heat oil in a kadai and roast all the ingredients given under “to roast and grind”.
Lastly add roasted peanuts and coconut. Mix well and switch off the flame.
Grind the masala to a smooth paste. In a pressure cooker heat oil.
Splutter mustard seeds, urad, chana dal and cumin seeds. Add green chilli.
Add the onion and saute well. Add the slit kovakkai and toss for a minute.
Add gg paste and saute well. Add turmeric powder and chilli powder.
Saute quickly without burning the masala. Add tomato , peanut masala and cook for a minute.
Lastly add 1 cup of water and pressure cook in low flame for one whistle.
Open the cooker after steam is released. Garnish with coriander leaves.
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 !
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
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
Wash and chop lady’s finger into 2 inch cubes, chop onion, tomato. Soak tamarind in water. Take the extract.
Grind coconut and other ingredients to a smooth paste. Keep it aside.
Heat oil in a kadai. Splutter mustard, cumin, methi seeds and curry leaves.
Saute chopped vendakkai till its half cooked. Then add onion, tomato and saute till tomato becomes mushy.
Now add sambar powder, turmeric powder, salt and saute in medium flame without burning.
Add tamarind extract. Boil till lady’s finger is cooked well.
Lastly add coconut paste, boil and simmer for few minutes till oil separates.
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 !
