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 !
During this lockdown period, I prefer to make one pot meals for my weekend lunch. Last Sunday I made this masala khichdi with vegetables, rice, moong dal and spices easily in a pressure cooker instead of veg biryani. We all loved it very much. It was a tummy filling, healthy and tasty North Indian style lunch. Usually I make plain moong dal khichdi for Sendhil whenever he suffers from stomach upset problems for easy digestion.
This is the first time I made khichdi with vegetables and masala. Roasted papad, pickle and raita with onion or cucumber serves as the best side dish for this khichdi. So this recipe would be ideal for bachelors and working women as there is no grinding job and can be made easily in a pressure cooker. For variations, you can make this masala khichdi without vegetables, use toor dal instead of moong dal and modify it based on the ingredients available in your kitchen.
Also you can adjust the consistency of this khichdi slightly watery or thick as you like. Usually people use rice and water in the ratio of 1:4. You can use the same or add more water to adjust the consistency. Its a healthy wholesome meal for lunch or dinner. Friends, do try this yummy, easy masala vegetable khichdi. You will love it too ! Ok, lets check out this vegetable dal khichdi recipe with step by step pictures.
Masala khichdi Recipe / Vegetable Dal Khichdi Recipe in Pressure Cooker
Vegetable masala khichdi with rice, moong dal, vegetables and biryani spices easily in a pressure cooker.
Wash the rice, moong dal and set aside. You can soak it for 15 minutes if you wish.
Wash and chop the vegetables into small cubes. Set aside.
Heat ghee in a pressure cooker. Saute cinnamon, cloves, cumin seeds, hing, pepper corns.
Saute red chilli, green chilli and onion till transparent.
Add ginger garlic paste and saute till raw smell goes off.
Now add tomato and saute till mushy.
Add turmeric, chilli powder and required salt. Mix well.
Lastly add the chopped vegetables, mix quickly.
Add garam masala powder. Mix quickly. Add rice and moong dal.
Mix well. Add 4 to 5 cups of water, chopped coriander leaves.
Pressure cook in low flame for 2 whistles. Open the lid after steam is released.
Mash well. Top it with ghee and serve hot with roasted papad, raita , pickle !
METHOD - STEP BY STEP PICTURES
Wash the rice and moong dal separately and soak for 15 minutes. In the mean time, chop the vegetables, onion and tomato.
Heat ghee in a pressure cooker. Saute cinnamon, cloves. Add cumin seeds, hing, pepper corns and splutter.
Add a red chilli, green chilli, chopped onion and saute till onion becomes transparent. Add ginger garlic paste and saute till raw smell leaves.
Add chopped tomato and saute till mushy. Add turmeric powder, red chilli powder and salt.
Lastly add the chopped vegetables, Mix well. Add garam masala powder and mix well. Add 4 to 5 cups of water, chopped coriander leaves and mix well. Check for taste, add more salt or spice powders if required. Close the cooker with lid. Keep the flame high till steam comes out. Put the weight valve and lower the flame completely. Pressure cook in very low flame for one or two whistles.
Open the cooker after the steam is released. Mash the cooked rice, dal along with vegetables. Add 1/2 to 1 cup more hot water if the khichdi is too thick. Adjust salt accordingly. Top it with ghee and serve hot with roasted papad, raitha or pickle as side dish.
Enjoy !
Note
Rice + dal and water ratio is 1:4. But you can add 1:5 based on the consistency you like.
Adjust the quantity of chilli powder, dhania powder and chillies as per your taste.
You can skip garam masala powder. Its completely optional. But adding it gives a nice flavor.
Don’t forget to add ghee at the end before serving. It adds a nice flavor and taste to the khichdi.
Temper cumin seeds, hing in 1 tbsp ghee. Switch off the flame. Add 1/4 tsp of red chilli powder in hot ghee and pour over the khichdi. This step is optional.
Try this easy, yummy one pot masala khichdi and enjoy !
Here is my second version of Karnataka style tomato bath recipe / Tomato pulao recipe. Few weeks ago, I shared a Karnataka style tomato bath recipe which tastes like hotel ones in Bangalore. This version is a bit different in masala part. This tomato bath tastes like the one served in temple festivals as prasad (Served in Jaatre ) and weddings. You can call this as home style tomato bath recipe.
Most of my Kannadiga friends make in this way a nd they call it as tomato palav. In fact I loved this version more than my previous one. You don’t need any side dish for this tomato rice. If you like, you can serve with onion raita. Its a great lunch box recipe because its taste and flavor improves over the time. I am sure your family would love it. As usual I made this tomato rice directly in a pressure cooker to ease my job. So it took less than 20 minutes to prepare. You can add some green peas to make it more colorful and healthy.
Friends, do try this Karnataka style tomato bath recipe / tomato palav and share your feedback with me.
Karnataka style tomato bath recipe
Karnataka style tomato bath recipe in a pressure cooker
Ripe tomato - 2 (I used big sized Bangalore tomato)
Mint + coriander leaves – a fistful
Turmeric powder - 1/4 tsp
Red chilli powder - 1/2 tsp
Dhania powder / coriander seeds powder - 3/4 tsp
Chicken masala powder - 1/2 tsp
Salt - as needed
Water - 2 cups
To grind masala
Cinnamon - 1 inch piece
Cloves - 2
Ginger - 1 inch piece
Garlic cloves - 6
Green chilli - 1
TOMATO BATH RECIPE
Wash and soak raw rice in water for 10 minutes. Wash and finely chop onion, tomato.
Grind the ingredients given under “ to grind masala” to a coarse paste without adding water.
Heat oil in a pressure cooker. Saute the whole garam masala, onion.
Add ground masala and saute till nice aroma emits. Add finely chopped tomato.
Add mint + coriander leaves and saute quickly. Add the spice powders, salt and mix well.
Lastly add the soaked rice along with water and pressure cook in low flame for one whistle.
Open the cooker after the steam is released. Fluff the rice gently and serve hot. Enjoy !
METHOD - STEP BY STEP PICTURES
Wash and soak 1 cup of raw rice in 2 cups of water for 10 minutes. Wash and chop onion, tomato and set aside.
Grind all the ingredients given under “ to grind masala” to a coarse paste. I used mortar and pestle and grind it without water.
Heat 3 tbsp cooking oil in a pressure cooker base. Saute cinnamon, cloves, cardamom and bay leaf. Add onion and saute till transparent.
Add the ground masala and saute till nice aroma emits. Now add the finely chopped tomato, mint leaves, coriander leaves, salt and saute till tomato becomes mushy.
Add the red chilli powder, coriander seeds powder, chicken masala powder and turmeric powder. Mix quickly without burning. Lastly add the soaked rice along with water. Mix well and check for salt.
Close the lid and keep the flame high till steam comes off. Now put the weight valve and lower the flame completely. Pressure cook in very low flame for one whistle. It takes maximum 10 minutes for one whistle based on the size of cooker. Open the cooker after the steam is released naturally. Fluff the rice gently and serve hot with raita if you like. Enjoy !
Note
For variations, you can use basmati rice or jeera rice but in Karnataka people use Sona masoori for rice varieties like pulao and bath.
Adjust the quantity of chilli powder as per your taste.
If you use Tamil nadu tomato, add more chilli powder based on its tanginess.
Friends, do try this easy version of Karnataka style tomato bath recipe 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 !
Karnataka style tomato masala bath was in my try list for years. Here in Bangalore, people make tomato rice in different ways and call it in different names like tomato masala bath, tomato bath, tomato chitranna, tomato palav etc.
Recently I followed a recipe from Rekha aduge’s YouTube channel. It came out so good and flavorful. Its taste reminded few restaurants to me. Its a simple one pot recipe. It can be prepared easily in a pressure cooker. So you can make it quickly during busy morning hours. Ideal for lunch box. Kids would also love it. You can add green peas or avarekalu / field beans during its season. But I made it simple and plain.
Friends, do try this Karnataka style tomato bath recipe and share your feedback with me.
Ripe tomato - 2 (Use 1 if using Tamil nadu tomato, I used Bangalore tomato)
Red chilli powder - 1/2 tsp to 3/4 tsp (Use Kashmiri chilli powder)
Turmeric powder - 1/4 tsp
Coriander leaves – 1 tbsp
Mint leaves - 10
Salt - as needed
To grind masala
Ripe tomato - 1
Grated coconut - 2 tbsp
Green chilli - 1
Ginger - 1 inch piece
Garlic cloves - 7
Cinnamon - 1 small piece
Cloves - 2
Water – to grind masala
HOW TO MAKE TOMATO BATH
Wash and chop onion, tomato and set aside. Wash the rice and soak in water for 10 minutes.
Grind all the ingredients given under” to grind masala”.
Heat oil in a pressure cooker. Saute cinnamon, bay leaf, cloves and cardamom.
Saute onion and ground masala paste till raw smell leaves.
Add tomato, salt, red chilli powder, turmeric powder and saute till mushy.
Lastly add mint + coriander leaves. Add rice along with soaked water.
Mix well. Pressure cook in low flame for one whistle.
Switch off the flame. Open the cooker and fluff the rice.
Serve hot with onion raita. Enjoy !!
TOMATO BATH RECIPE METHOD - STEP BY STEP PICTURES
Wash the rice and soak in water for 10 minutes. In the mean time, wash and chop onion and tomato.
Grind all the ingredients given under “To grind masala” to a smooth paste adding required water. Set aside.
Heat oil in a pressure cooker. Add cinnamon, cloves, bay leaf and cardamom. Saute for a while. Add onion and saute till transparent.
Add the ground masala paste and saute till raw smell vanishes. Add tomato, salt, turmeric powder, red chilli powder and saute till tomato becomes mushy.
Lastly add coriander + mint leaves. Mix quickly. Add rice + soaked water. Mix gently. Check for taste and add salt or chilli powder if needed.
Keep the flame high and close the pressure cooker. Put the weight valve as soon as steam comes off. Lower the flame completely and pressure cook in very low flame for one whistle. Open the cooker after the steam is released naturally. Fluff the rice gently and serve hot with onion raita ! Enjoy !
Note
Adjust the quantity of chilli powder as per your taste.
Use Kashmiri chilli powder to get this bright color.
Do not add more coriander and mint leaves.
Try this easy, yummy Karnataka style tomato bath recipe and share your feedback !
