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

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Beetroot Rice Recipe – Beetroot Pulao – Beetroot Recipes

Beetroot rice (Beetroot pulao) is one of the yummy, colorful, kids friendly rice varieties for lunch box. It can be prepared in 2 ways. One by making beetroot masala and mix with leftover cooked rice. Second is one pot method using pressure cooker. We can call it as beetroot pulao. Recently my neighbor gave me some beetroot rice to taste. We loved it very much. So I got the recipe from her and tried in my kitchen. As I wanted, its a very simple recipe without any grinding job. 

All you have to do is just saute all the spices, beetroot , add rice and cook. It can be done under 15 minutes. You can prepare it easily for your lunch box. Even kids would love to eat this rice as it looks colorful.  Friends, do try this easy beetroot pulao recipe for your lunch box or a quick weekend lunch. You will love it ! Here you go, Indian style beetroot rice recipe with step by step pictures.

Beetroot rice / Beetroot pulao recipe

Beetroot rice / Beetroot pulao recipe for lunch box.

Cuisine: Indian

Category: Main course

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Beetroot - 1 ( 3/4 cup chopped beetroot) Green peas - 2 tbsp ( optional) Basmati rice - 1 cup ( I used loose basmati rice used for making hyderabadi biryani) Cooking oil + ghee - 2 tbsp + 1 tbsp Cinnamon - 1 inch Cloves - 2 Cardamom - 1 Bay leaf - 1 Star anise - 1 Shahjeera / Black cumin seeds - 1/2 tsp Cashew nuts - few Big onion - 1 (finely chopped) Ginger garlic paste - 1 tsp Green chilli - 2 to 3 Dhania powder / coriander seeds powder - 1 tsp Garam masala powder - 1/2 tsp Water - 1.5 cups Salt - as needed

HOW TO MAKE BEETROOT PULAO

1. Wash the basmati rice and soak in water for 15 minutes.
2. Wash and peel the beetroot skin. Chop into small pieces and set aside.
3. Chop onion, slit green chilli. Heat oil + ghee in a pressure cooker base.
4. Saute the whole garam masala one by one. Then add cashew nuts, onion.
5. Saute till onion becomes transparent. Then add ginger garlic paste. Saute till raw smell goes off.
6. Now add the chopped beetroot, green peas. Saute for a minute. Add turmeric powder, dhania powder and garam masala powder.
7. Saute for few minutes. Lastly add water, soaked rice, salt and pressure cook for one whistle in low flame.
8. Open and fluff the rice gently. Serve hot with onion raita !

METHOD - STEP BY STEP PICTURES

Wash the basmati rice and soak it in enough water for 15 minutes. Wash and peel beetroot skin. Chop finely. Finely chop onion, slit green chilli. Set aside. Heat oil + ghee in a pressure cooker base. Saute cinnamon, cloves, cardamom, star anise, bay leaf. Add shajeera, cashew nuts, big onion, green chilli and saute till onion becomes transparent. Add ginger garlic paste and saute till its raw smell goes off. Then add chopped beetroot, green peas and mix well for few minutes.   Add turmeric powder, coriander seeds powder, garam masala powder and salt. Mix in medium flame. Add 1.5 cups of water and bring to boil. Add the soaked rice and mix gently without breaking the rice. Close the cooker lid. Keep the flame high till steam comes out. After steam starts to come, lower the flame completely and put the weight valve. Cook in very low flame for one whistle. Switch off the flame. Let the steam release. Then open the cooker and fluff the rice gently. Serve hot with onion raita, chips ! Enjoy !

Note

Adjust the quantity of green chilli as per your taste. You can use red chilli powder instead of green chilli but taste of pulao varies.

Try this yummy, colorful beetroot pulao and share your feedback !

Technorati Tags: beetroot pulao,beetroot rice,beetroot pulao recipe,beetroot recipes,how to make beetroot rice,how to make beetroot pualo.

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Tindora Rice / Kovakkai Sadam Recipe / Ivy Gourd Rice

Tindora rice / ivy gourd rice known as Kovakkai sadam in Tamil (Dondakaya annam in Telugu) is an easy, yummy Indian lunch box recipe . As many of my readers are asking me to share more rice varieties for lunch box, I thought of posting this easy, one pot rice recipe made using our Indian pressure cooker.

As this recipe has no grinding job, you can prepare it easily under 15 minutes. Ideal for bachelors and working women to pack it for lunch box. I adapted this recipe from

Sailus blog. I made some variations  and tried it without coconut as per my convenience. It came out really well. Sendhil and Raksha are not a fan of tindora vegetable. Still they liked this rice. I am sure your family would love it too. 

Do try it once and share your feedback with me. For variations, you can make the tindora masala separately and mix with leftover rice or freshly cooked rice. Ok, lets see how to make kovakkai sadam / tindora rice with step by step pictures.

Check out my 40+ Vegetable biryani and pulao recipes. 

Also see my other rice varieties for lunch box. 

Tindora rice / Kovakkai sadam

How to make tindora rice easily in a pressure cooker for lunch box.

Cuisine: South Indian

Category: Main course

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Basmati rice - 1 cup ( I used loose basmati rice bought from Metro) Tindora/ Kovakkai / Ivy gourd - 15 Big onion - 1 (finely chopped) Green chilli - 1 or 2 Ginger garlic paste - 1 tsp Red chilli powder - 1/2 tsp Coriander powder - 1 tsp Turmeric ;powder - 1/2 tsp Lemon juice – as needed Coriander leaves + mint leaves - 2 tbsp Water – 1.5 cups Salt – as needed To saute Cooking oil + ghee - 2 tbsp + 1 tbsp Cinnamon - 1 inch Cloves - 2 Bayleaf - 1 Black stone flower / kalpasi - 1 Cumin seeds - 1/2 tsp

HOW TO MAKE TINDORA RICE / KOVAKKAI SADAM

1. Wash and soak basmati rice in water for 15 minutes.
2. Wash and slice tindora / kovakkai into thin vertical slices.
3. Wash and chop onion. Set aside.
4. Heat oil + ghee in a pressure cooker base. Saute the whole garam masala spices.
5. Saute onion, gg paste, green chilli. Add chopped mint+coriander leaves, sliced kovakkai and saute well.
6. Add spice powders and mix well. Lastly add water and salt. Mix well.
7. When the water roll boils, add the basmati rice. Mix gently.
8. Pressure cook for one whistle in low flame. Add lemon juice. Fluff the rice and serve hot with onion raita !

METHOD - STEP BY STEP PICTURES

Wash and soak basmati rice in water for 15 minutes. In the mean time, wash and slice tindora/ kovakkai. Trim off the top and bottom. Then cut into thin slices vertically. I chopped into 6 thin vertical slices. Wash and chop onion finely. Heat oil + ghee in a pressure cooker base. Once its heated, saute cinnamon, cloves, bay leaf and black stone flower. Add onion, green chilli. Saute till transparent. Then add ginger garlic paste. Saute till raw smell goes off. Now add the chopped mint + coriander leaves. Mix well. Add kovakkai pieces. Saute in medium flame till it starts to shrink. Then add turmeric powder, red chilli powder, coriander seeds powder and salt. Mix well. Lastly add water and let it roll boil. Add the washed rice. Mix gently. Close the cooker. Keep the flame high till vapor comes out.  Put the weight valve. Reduce the flame completely, cook for one whistle. It may take 8 to 10 minutes. Switch off the flame.  Remove the cooker lid after the steam is released completely.   Add lemon juice. Fluff the rice gently using a fork like ladle. Remove in a plate and serve hot with onion raita or any kurma, chips ! Enjoy !

Note

Adjust the quantity of spices as per your taste. You can use seega samba rice / Jeera rice or raw rice instead of basmati. I did not soak basmati. So I used 1.75 cups of water to make soft rice.

Try this easy, yummy, interesting tindora rice for your lunch box and enjoy !

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Palak Sambar – Pasalai Keerai Sambar – Spinach Sambar Recipe

We make keerai sambar for rice at least once in a week. Usually I add Arai keerai or mulai keerai (Amaranthus) to make sambar. This time I prepared keerai sambar with palak / pasalai keerai / spinach. It came out well with a nice flavor. We liked it very much. This Spinach sambar can be prepared quickly as palak takes less time to cook. This palak keerai sambar is definitely a welcome change from my Dal palak and Palak kootu. Friends, do try this healthy, yummy palak sambar / spinach sambar and share your feedback with me. Lets see how to make Tamil nadu style pasalai keerai sambar with step by step pictures.

Palak sambar - Spinach sambar - Pasalai keerai sambar

Palak sambar - Spinach sambar - Pasalai keerai sambar

Cuisine: South Indian

Category: Sambar recipes

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Palak / Spinach / Pasalai Keerai - 1 cup Toor dal - 1/3 cup Tamarind - Big gooseberry size Sambar powder – 1 to 1.5 tsp Turmeric powder - 1/4 tsp Big onion / small onions - 1 no / 15 nos Curry leaves - Few To Temper Ghee - 2 tsp Mustard seeds - 1/2 tsp Fenugreek seeds / methi seeds - 1/8 tsp Red chilli - 1 no Asafetida / Hing - 1/4 tsp

HOW TO MAKE PALAK SAMBAR

1. Wash and chop palak roughly. Soak tamarind in 1 cup water.
2. Pressure cook toor dal in enough water and mash it.
3. Heat oil in a kadai. Temper and saute onion, curry leaves.
4. Saute palak and add tamarind extract, sambar powder, salt and turmeric powder.
5. Let it boil for a minute. Lastly add the cooked dal and boil for few minutes.
6. Transfer to a bowl and serve hot with plain rice adding ghee. Enjoy !

METHOD - STEP BY STEP PICTURES

Soak tamarind in 1 cup warm water for 15 minutes. In the mean time, take the toor dal, 1/4 tsp turmeric powder, few drops of cooking oil in a pressure cooker. Cook in low flame for one whistle. Open the cooker after steam is released. Mash the dal and set aside. Wash and chop the keerai roughly. Keep it aside.  Heat oil in a kadai and splutter mustard seeds, methi seeds, urad dal, red chilli and curry leaves. Saute onion till transparent. Add the chopped palak and saute till the keerai shrinks in quantity. Add 1 cup of tamarind extract, sambar powder, turmeric powder, salt and hing. Boil till onion & palak cooks well. Then add the cooked dal and boil for a minute. Add more water and adjust the consistency of sambar. Switch off the flame and transfer the sambar to a bowl. Serve hot with plain rice adding few drops of ghee. Enjoy!

Note

Adjust the amount of sambar powder and red chillies as per your taste. Do not use tomato as the combination of palak and tomato is not good for people with kidney stones. For variations, replace sambar powder with 1 tsp of red chilli powder and 1/2 tsp of dhania powder.

Try this easy, yummy, healthy Palak sambar for rice and enjoy with your favorite poriyal / curry and appalam / papad !

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Drumstick Puli Kuzhambu – Murungakkai Kulambu Without Coconut

 

 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.

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

Chitra Ganapathy

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. 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. 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. ) 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 !

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Hotel Style Vatha Kuzhambu – Tamilnadu Hotel Kara Kuzhambu Recipe

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 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

Chitra Ganapathy

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. 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. 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. 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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