Easy kuzhambu recipes Archives - Learning-to-cook

Karuveppilai kuzhambu | Curry leaves Kuzhambu | Kariveppilai Kuzhambu

Akila — Mon, 08 Apr 2019 16:05:00 +0000

Karuveppilai kuzhambu | Curry leaves kuzhambu is a healthy kuzhambu which is good for health and hair growth as the curry leaves have more iron content.

Karuveppilai Kuzhambu | curry leaves kuzhambu recipe with step by step instructions for your easy understanding and learning.

How to make Karuveppilai Kuzhambu Recipe

Karuveppilai kuzhambu or curry leaves gravy is a delicious and healthy kuzhambu. It has so many health benefits. My grandma says it is very good for the hair growth. This kuzhambu can be made in bulk and stored in fridge for at least a week. Also there are so many variations for this kuzhambu and after trying out few, I sticked on to this as I loved this method and it’s so easy also. Let’s see the preparation of the karuveppillai kuzhambu.

You can also view other kuzhambu recipes below

Step by step instructions to make Curry leaves kuzhambu

Ingredients

I – for curry/gravy

Tamarind – 1 small lemon sized
Shallots / Small onions – 10 nos (chopped finely)
Garlic cloves – 10 – 12
Turmeric powder – 2 pinch
Chilli powder – 1/2 tsp
Coriander powder – 1/2 tsp
Salt – as per taste
Jaggery – small piece (as shown in picture)
Gingely Oil – 1 tbsp

II – To grind to coarse paste

Curry leaves – 1/2 cup (tightly packed)
Gingely oil – 1 tbsp
Fenugreek seeds – 1/2 tsp
Urud dal – 1 tsp
Channa dal – 1 tsp
Toor dal – 1.5 tsp
Cumin seeds – 1/2 tsp
Black pepper – 1/4 tsp
Red chilli – 2

Curry leaves gravy

Method

1. Soak the tamarind with hot water for 10 min and make a paste as below.

2. Take the ingredients mentioned in list II except curry leaves and fry them till slight brown.

3. Wash the curry leaves nicely and add to the pan.

4. Transfer the fried content to the food processor and add little water and make a paste (it is better to be a coarse paste).

5. Now in the same pan, add the oil and saute the onions and garlic nicely. Add the coarse paste to this.

6. Allow to boil and add the tamarind paste now.

7. Add the coriander powder, chilli and turmeric powder and allow to boil again.

8. Let it boil for 10-12 min and the jaggery and mix well.

9. Let the jaggery gets dissolved well.

10. Serve the tasty and yummy kuveppillai kuzhambu with plain rice.

Notes:
1. Always use fresh curry leaves for this kuzhambu.
2. There should not be any raw curry leaves smell, so boil the kuzhambu nicely by adding enough water.
3. If you have sambar powder, use it instead of coriander powder and chilli powder.
4. This kuzhambu can be kept for 4 to 5 days in fridge.

Recipe for Karuveppilai kuzhambu | curry leaves kuzhambu

Karuveppilai kuzhambu | Curry leaves Kuzhambu

Karuveppilai kuzhambu or curry leaves gravy is a delicious and healthy kuzhambu. It has so many health benefits. My grandma says it is very good for the hair growth. This kuzhambu can be made in bulk and stored in fridge for at least a week. Also there are so many variations for this kuzhambu and after trying out few, I sticked on to this as I loved this method and it’s so easy also. Let’s see the preparation of the karuveppillai kuzhambu.

Course Main Course

Cuisine South Indian, tamil nadu

Keyword curry leaves gravy, curry leaves kuzhambu, kariveppillai kuzhambu, karuveppilai kuzhambu, karuveppillai kulambu

Prep Time 10

Cook Time 25

Total Time 35

Servings 4

Calories 300kcal

Author Akila

Ingredients

I – for curry/gravy

Tamarind – 1 small lemon sized
Shallots / Small onions – 10 nos chopped finely
Garlic cloves – 10 – 12
Turmeric powder – 2 pinch
Chilli powder – 1/2 tsp
Coriander powder – 1/2 tsp
Salt – as per taste
Jaggery – small piece as shown in picture
Gingely Oil – 1 tbsp

II – To grind to coarse paste

Curry leaves – 1/2 cup tightly packed
Gingely oil – 1 tbsp
Fenugreek seeds – 1/2 tsp
Urud dal – 1 tsp
Channa dal – 1 tsp
Toor dal – 1.5 tsp
Cumin seeds – 1/2 tsp
Black pepper – 1/4 tsp
Red chilli – 2

Instructions

Soak the tamarind with hot water for 10 min and make a paste as below.
Take the ingredients mentioned in list II except curry leaves and fry them till slight brown.
Wash the curry leaves nicely and add to the pan.
Transfer the fried content to the food processor and add little water and make a paste (it is better to be a coarse paste).
Now in the same pan, add the oil and saute the onions and garlic nicely. Add the coarse paste to this.
Allow to boil and add the tamarind paste now.
Add the coriander powder, chilli and turmeric powder and allow to boil again.
Let it boil for 10-12 min and the jaggery and mix well.
Let the jaggery gets dissolved well.
Serve the tasty and yummy kuveppillai kuzhambu with plain rice.

Notes

Always use fresh curry leaves for this kuzhambu.
There should not be any raw curry leaves smell, so boil the kuzhambu nicely by adding enough water.
If you have sambar powder, use it instead of coriander powder and chilli powder.
This kuzhambu can be kept for 4 to 5 days in fridge.

*Post first published on Jan 23 2015. post updated with recipe.

The post Karuveppilai kuzhambu | Curry leaves Kuzhambu | Kariveppilai Kuzhambu appeared first on Learning-to-cook.

Udaitha Muttai Kuzhambu | odachi oothina muttai kulambu | Egg Poached Curry

Akila — Mon, 01 Apr 2019 15:20:00 +0000

Udaitha Muttai Kuzhambu |odachi oothina muttai kulambu | Egg Poached Curry recipe is really a South Indian delicacy in which, raw eggs are dropped directly in to the boiling kuzhambu.

Udaitha Muttai Kuzhambu |odachi oothina muttai kulambu | Egg Poached Curry recipe with easy step by step instructions for your easy understanding and learning.

Odachi oothina Muttai Kuzhambu Recipe

Many people do this Muttai Kuzhambu in various ways. But rather than adding hard boiled eggs to the Kuzhambu I like to break the egg and add it. I feel I love the taste more when info like this… You can see my egg kurma post, for adding hard boiled eggs. Let’s see how we can do the egg poached curry.

Below are some Egg Recipes for you to view…

Egg Kurma
Egg thokku
Spicy Egg Masala

Egg Balchoa
Egg Biryani

Egg Podimas

French Toast
Egg and Capsicum Gravy

Step by step instructions for egg poached curry

Ingredients

I – Spices

Fennel seeds – 1/4 tsp
Cinnamon stick – 1
Cloves – 6 to 7
Star anise – 1
Bay leaf – 1

II – To grind

Grated coconut – 1/4 cup
Green chilli – 1
Fennel – 1/4 tsp
Poppy seeds – 1/4 tsp

For Gravy

Eggs – 4
Oil – 2 tbsp
Onion – 2 chopped nicely
Green chillies – 2 chopped nicely
Tomato – 2 chopped nicely
Ginger garlic paste – 1 tsp
Turmeric masala – 1/2 tsp (optional)
Salt – as per taste
Water – as needed
Coriander leaves – for garnishing

Method to make the odachi oothina muttai kuzhambu

1. In a kadai, add oil and when hot, Add the ingredients I and fry for a min. Add the onions and fry till translucent.

2. Add the green chillies and the ginger garlic paste. Fry it till the rawa smell of ginger goes. Addin the tomato and sauté it.

3. Mean while take the ingredients in II to grind and grind to a coarse paste.

4. To this add half of the sautéed onion tomato mixture. Again grind to a coarse paste and keep ready.

5. To the remaining half of the onion tomato mixture in kadai, add the salt, turmeric and coriander powder. Fry for a min. Now add the ground paste and sauté them for a while.

6. Add required water and allow to boil. Add the kurma powder and bring to boil again.

7. When the Kuzhambu starts boiling ( you can see the bubbles in top), slightly reduce the flame and break one egg and add the to the Kuzhambu. Again change the flame the high.

8. Repeat the process for all the eggs and let the Kuzhambu just cook for another 3 min in medium flame after adding all the eggs. Do not allow to boil for more time as the egg tends to break in to pieces.

9. Garnish with coriander leaves and serve.

Yummy and tasty Udaitha Muttai Kuzhambu is ready.

Notes:

1. Never drop the eggs, while the flame is in high, as the bubbles may splash at your hand. Always change to low flame and add the egg and immediately change to high flame.

2. As I said earlier after adding all the eggs do not cook for long time, as eggs break to small pieces.

3. If you don’t like adding eggs directly, you can boil the eggs, make a slit and add the eggs to the Kuzhambu.

Recipe to make udaitha muttai kulambu

Muttai Kuzhambu | Egg Poached Curry

Many people do this Muttai Kuzhambu in various ways. But rather than adding hard boiled eggs to the Kuzhambu I like to break the egg and add it. I feel I love the taste more when info like this

Course Main Course

Cuisine South Indian, tamil nadu

Keyword egg poached curry, odachi oothina muttai kuzhambu, udaitha muttai kuzhambu

Prep Time 15

Cook Time 20

Total Time 35

Servings 4

Calories 480kcal

Author Akila

Ingredients

I – Spices

Fennel seeds – 1/4 tsp
Cinnamon stick – 1
Cloves – 6 to 7
Star anise – 1
Bay leaf – 1

II – To grind

Grated coconut – 1/4 cup
Green chilli – 1
Fennel – 1/4 tsp
Poppy seeds – 1/4 tsp

For Gravy

Eggs – 4
Oil – 2 tbsp
Onion – 2 chopped nicely
Green chillies – 2 chopped nicely
Tomato – 2 chopped nicely
Ginger garlic paste – 1 tsp
Turmeric masala – 1/2 tsp optional
Salt – as per taste
Water – as needed
Coriander leaves – for garnishing

Instructions

In a kadai, add oil and when hot, Add the ingredients I and fry for a min. Add the opinions and fry till translucent.
Add the green chillies and the ginger garlic paste. Fry it till the rawa smell of ginger goes. Addin the tomato and sauté it.
Mean while take the ingredients in II to grind and grind to a coarse paste.
To this add half of the sautéed onion tomato mixture. Again grind to a coarse paste and keep ready.
To the remaining half of the onion tomato mixture in kadai, add the salt, turmeric and coriander powder. Fry for a min. Now add the ground paste and sauté them for a while.
Add required water and allow to boil. Add the kurma powder and bring to boil again.
When the Kuzhambu starts boiling ( you can see the bubbles in top), slightly reduce the flame and break one egg and add the to the Kuzhambu. Again change the flame the high.
Repeat the process for all the eggs and let the Kuzhambu just cook for another 3 min in medium flame after adding all the eggs. Do not allow to boil for more time as the egg tends to break in to pieces.
Garnish with coriander leaves and serve.

Notes

Never drop the eggs, while the flame is in high, as the bubbles may splash at your hand. Always change to low flame and add the egg and immediately change to high flame.
As I said earlier after adding all the eggs do not cook for long time, as eggs break to small pieces.
If you don’t like adding eggs directly, you can boil the eggs, make a slit and add the eggs to the Kuzhambu.

*Post first published on Feb 27th 2015. Updated with recipe.

The post Udaitha Muttai Kuzhambu | odachi oothina muttai kulambu | Egg Poached Curry appeared first on Learning-to-cook.

Mutton Kuzhambu | How to make Mutton Kuzhambu

Akila — Sun, 10 Mar 2019 14:50:00 +0000

Mutton kuzhambu recipe is a simple yet flavorful recipe which is mainly served with white rice, but it also tastes good with dosa, idli, idiyappam etc.

How to make Mutton Kuzhambu

Mutton kuzhambu recipe with easy step by step instructions for your easy understanding and learning.

Mutton Kuzhambu is one of my mom’s favorite kuzhambu. She used to prepare this more often, when I am a kid. I do not buy mutton regularly in Singapore and after a long time, I prepared this, when my mom came here and updated the photos for this post. Also there are many variations in preparing this Kuzhambu and I feel this method is as simple as that and mostly useful for the bachelors and beginners. We can see the different styles of Mutton Kuzhambu later in coming posts.

Some Mutton Recipes in this website

Mutton Pepper Fry

Mutton Biryani

Mutton Kola Urundai

Mutton Soup

Mutton Gravy

Preparation time: 10 min | Cook Time: 35 min | Serves: 4

Recipe Category: Main | Recipe Cuisine: South Indian

Step by by instructions of Mutton Kuzhambu

Ingredients

Mutton – 1/2 kg
Onion – 2 big
Tomato – 3
Garlic – 7 cloves (Chopped nicely)
Green chillies – 5
Chilli powder – 1.5 tsp
Coriander powder – 1 tsp
Turmeric powder – 1/2 tsp
Ginger garlic paste – 1 tsp
Cloves – 8
Cinnamon stick – 2
Bay leaves – 1
Fennel – 1/2 tsp
Salt – as required
Oil – 3 tbsp
Water – 5 cups
Coconut milk – 1 cup (optional)
Curry leaves – few
Coriander leaves for garnishing

Method

In a Cooker, add, oil, garlic, cloves, cinnamon stick, fennel, onion, curry leaves.

When onion becomes brown colour, add the mutton pieces to it and saute well.

After that, add the ginger garlic paste, green chilli, Tomato, turmeric powder and salt and again saute for a while.

Add the water now.

Cook for 5 whistles. (If the mutton is not tendor, cook for some more whistles. Also no. of whistles depends on the type of cooker)

When the mutton is well cooked, you can take that water for Mutton Soup. But you can leave it as it is, so that our kuzhambu would be more tastier. (If you are taking the water out, then in another pan, repeat the steps from first to till you saute the tomato and add water),

Transfer the contents in the kadai and add the chilli powder, coriander powder and allow the mutton to cook again.

If you want to add the Coconut milk, it can be added to the mutton kuzhambu. It makes the kuzhambu tastier and thicker.

Boil for another 2 min. Garnish with coriander leaves and switch off the stove.

Serve hot for rice.

Mutton Kuzhambu

Mutton Kuzhambu is one of my mom’s favorite kuzhambu. She used to prepare this more often, when I am a kid. Also there are many variations in preparing this Kuzhambu and I feel this method is as simple as that and mostly useful for the bachelors and beginners.

Course Main Course

Cuisine South Indian, tamil nadu

Keyword mutton kulambu, mutton kuzhambu

Prep Time 10

Cook Time 35

Resting time 10

Total Time 45

Servings 5

Calories 500kcal

Author Akila

Ingredients

Mutton – 1/2 kg
Onion – 2 big
Tomato – 3
Garlic – 7 cloves Chopped nicely
Green chillies – 5
Chilli powder – 1.5 tsp
Coriander powder – 1 tsp
Turmeric powder – 1/2 tsp
Ginger garlic paste – 1 tsp
Cloves – 8
Cinnamon stick – 2
Bay leaves – 1
Fennel – 1/2 tsp
Salt – as required
Oil – 3 tbsp
Water – 5 cups
Coconut milk – 1 cup optional
Curry leaves – few
Coriander leaves for garnishing

Instructions

In a Cooker, add, oil, garlic, cloves, cinnamon stick, fennel, onion, curry leaves.
When onion becomes brown colour, add the mutton pieces to it and saute well.
After that, add the ginger garlic paste, green chilli, Tomato, turmeric powder and salt and again saute for a while.
Add the water now.
Cook for 5 whistles. (If the mutton is not tendor, cook for some more whistles. Also no. of whistles depends on the type of cooker)
When the mutton is well cooked, you can take that water for Mutton Soup. But you can leave it as it is, so that our kuzhambu would be more tastier. (If you are taking the water out, then in another pan, repeat the steps from first to till you saute the tomato and add water),
Transfer the contents in the kadai and add the chilli powder, coriander powder and allow the mutton to cook again.
If you want to add the Coconut milk, it can be added to the mutton kuzhambu. It makes the kuzhambu tastier and thicker.
Boil for another 2 min. Garnish with coriander leaves and switch off the stove.
Serve hot for rice.

Notes

check the below notes

Notes:

1. If you want, you can saute the onions and tomatoes and grind to a paste and add the paste to the kuzhambu. This also makes the kuzhambu thicker.

2. The spice level can be varied according to your taste buds.

3. You can soak and grind few cashews and add to this gravy for more richer taste.

Post first published in July 13th 2010. Now updated with more information

The post Mutton Kuzhambu | How to make Mutton Kuzhambu appeared first on Learning-to-cook.

Pudalangai Poricha Kuzhambu | Porichcha kulambu recipe | Snake gourd kuzhambu | Pudalangai Recipes

Akila — Tue, 31 Mar 2015 13:47:00 +0000

I am actually new to this Pudalangai Poricha Kuzhambu. I usually prepare Pudalangai kootu or Pudalangai poriyal most of the time. So when I bought the snake gourd a week before and not sure what recipe to cook with this veggie as I am bored of preparing the same recipe. So browsed the net and got the recipe from here. It tasted good and I liked the taste. Planning to prepare this one more time.

You can view other yummy Kuzhambu varieties below

Kariveppilai kuzhambu
Sundakkai vatha kuzhambu
Poondu kuzhambu
Vendhaya kuzhambu
Paruppu urundai kuzhambu
Vendakkai puli kuzhambu

Pudalangai Poricha Kuzhambu

Preparation time: 8 min | Cook Time: 15 min | Serves: 4

Recipe Category: Main | Recipe Cuisine: South Indian

Ingredients

Snake gourd/Pudalangai – 2
Thuvar dal / Toor dal – 1/2 cup
Grated coconut – 1/2 cup
Cumin seeds – 1/4 tsp
Pepper corns – 1/2 tsp
Dry chillies – 4
Urud dal – 1 tsp
Mustard seeds – 2 pinch
Turmeric – 3 to 4 pinch
Oil – 2 tsp
Water – 4 to 5 cup

Curry leaves – few
Salt – as per taste

Method

1. Cook the toor dal and water (1 cup) with a pinch of turmeric powder and keep it ready. Wash and clean the snake gourd. Make a slit and remove the seeds.

2. Cut the snake gourd into cubes and cook with pinch of turmeric and salt.

3. Meanwhile, in the kadai, add the oil and when hot, add the cumin seeds, urud dal, pepper and red chilli. When they become light brown, add the grated coconut and fry for a min or two.

4. Now transfer the content to the food processor adding little water and grind to a smooth paste.

5. In another big pan, add the cooked snake gourd and mix this coconut mixture.

6. Allow to cook it. In another small pan, add the oil/ghee and add the mustard seeds and curry leaves and fry it.

7. Add this thalippu or tadka to the gravy. Allow to cook for another 2 min and switch off the stove.

8. Serve with hot rice.

Tags: poricha kuzhambu, pudalangai poricha kuzhambu, kuzhambu recipes, kulambu recipes, poricha kulambu, pudalangai poricha kulambu, snakegourd kuzhambu, snakegourd poricha kuzhambu

Arachuvitta Naatu Kozhi kuzhambu | Country chicken Kuzhambu | Chicken Recipes

Akila — Sun, 22 Feb 2015 13:25:00 +0000

I always love country chicken than the broiler chicken. I feel it is good for health and tastes best, when cooked in a traditional way. This recipe Arachuvitta Naatu Kozhi Kuzhambu I took from a old recipe diary which I brought long before from India. I tried this and came out good. I made this bit watery but you can make it in a thick kuzhambu too.

You can also view some other chicken recipes if you want….

Simple Chicken Gravy
Chicken Kuzhambu step by step
Kaju Chicken
Nadan Kozhi Curry
Pepper Chicken Chettinad
Chicken 65 – Restaurant style
Karaikudi Chicken Fry

Arachuvitta Naatu Kozhi Kuzhambu

Preparation time: 15 min | Cook Time: 30 min | Serves: 5

Recipe Category: Main Course | Recipe Cuisine: South Indian

Ingredients

For gravy

Chicken – 1/2 kg

Turmeric – 1/4 tsp

Shallots – 15 to 20

Salt – as per the taste

Sesame oil – 2 tsp

Curry leaves few

Coriander leaves for garnishing

To Roast and Grind

Red chilies – 2

Coriander Seafs – 2 tsp

Cumin seeds – 1 tsp

Pepper – 1.5 tsp

Rice – 1 tsp

Sombu / Fennel Seeds – 3/4 tsp

Poppy seeds / Kasa kasa – 1 tsp

Method
1. Wash the chicken nicely with salt and turmeric.

2. In the pressure cooker add the oil and fry the shallots a bit. Add the chicken pieces, turmeric and salt and sauté for 3 min atleast. Now add 3 cups of water and cook for 5 whistles. (country chicken takes more time to cook)

3. Take the ingredients mentioned in To fry and grind.

4. In a pan, add 1 tsp oil, and fry the ingredients one by one till light brown. Do not over fry it, as the kuzhambu might taste bitter.

5. Transfer the content to the food processor.

6. Add little water and grind to a coarse paste.

7. In the kadai, add the oil and when hot, add the curry leaves. Then add the coarse paste.

8. Sauté it till the oil oozes out.

9. Meanwhile check the chicken is cooked or not.

10. If cooked, transfer the chicken to the kadai. Allow it to boil. Check for the seasoning and adjust it. ( before transferring, you can take the water and prepare the chicken soup )

11. Let it cook for 7 to 8 min. Garnish with coriander leaves and serve hot.

12. Serve it with hot rice.

Yummy and delicious Arachuvitta Naatu Kozhi Kuzhambu is Ready.

Notes:

1. If you want you can add coconut milk to the gravy.
2. Adjust the chilli according to your spiciness.

3. Do not over fry the spices, as the Kuzhambu might taste bitter.

The post Arachuvitta Naatu Kozhi kuzhambu | Country chicken Kuzhambu | Chicken Recipes appeared first on Learning-to-cook.

Poondu Kuzhambu | South Indian Poondu Kulambu | Garlic gravy | Easy Kuzhambu Recipes

Akila — Fri, 01 Aug 2014 06:22:00 +0000

Poondu Kuzhambu is always my favorite. My grandma used to make this kuzhambu monthly twice or thrice and u know I used to lick the last drop of this as it will be so tasty and yummy during my childhood days, even now also… He he he…. My grandma, used to give garlic milk to me, when I have any gastric problem. But I used to run away from her, as I dont know the medicinal goodness of garlic. So she used to prepare this Poondu kuzhambu for me. Garlic has so many benefits. It is used to prevent various diseases like, heart disease, diabetes etc, it controls the weight, controls high blood pressure, increases good cholesterol, prevents blood clotting in arteries, increases immunity etc. So do try this kuzhambu and let me know how it came for you.

You can check my kuzhambu varieties here. Some are below

Manathakkali Vatha kuzhambu
Raw Papaya Mor kuzhambuMasal vadai Kuzhambu

Vendhaya kuzhambu

Paruppu urundai kuzhambu
Vendakkai puli kuzhambu
Paruppu Urundai Mor kuzhambu
Sundakkai Vatha Kuzhambu

How to make Poondu Kuzhambu

Preparation time: 15 min | Cook Time: 25 min
Total Time: 40 min | Serves: 5

Recipe Category: Main | Recipe Cuisine: South Indian

Ingredients
Mustard seeds – a pinch
Fenugreek seeds – 2 pinch
Urud dal – 2 pinch

Garlic – 1 cup ( around 20 to 25 cloves )

Shallots – 10 ( or normal onion – 1 )

Tomato – 1

Tamarind – 1 small lemon size

Dry red chilli – 2

Chilli powder – 1.5 tsp

Coriander powder – 1 tsp

Turmeric – 1/5 tsp
Asafoetida – a pinch

Jaggery – 1 tsp

Curry leaves – few

Salt – as per taste

Oil – 2 tbsp + 1 tsp

Water – as needed

To grind
Cumin seeds – 1/4 tsp

Garlic – 5 to 6 cloves

Red chilli – 1

Shallots – 10 to 15 ( or normal onion – 1)

Tomato – 1

Curry leaves – few

Method

1. Soak the tamarind in hot water for 10 min and extract the pulp and keep it ready.

2. In a wok or kadai, add 1 tsp oil and when it is hot add the ingredients mentioned in To Grind and sauté them well till the onions and tomato becomes soft. Switch off and allow it to cool.

3. Transfer the content to food processor and grind to a coarse paste. In the same kadai, add oil and when hot, add the mustard seeds, fenugreek seeds and Urud dal. When the seeds splutters add the curry leaves and red chilli. Fry for a min.

4. Add the chopped onions (my shallots got over, so added normal onion) and the garlic cloves. Sauté it well. Add the tomato and cook till soft.

5. Now add the ground paste. Add the chilli powder, coriander powder, turmeric powder and salt. Add the asafoetida. If needed add water.

6. Allow it to boil and add the tamarind pulp.

7. Again allow to boil. Add the jaggery to it and mix well. When the oil oozes out, from the sides, switch off the stove.

8. Serve the yummy poondu kuzhambu with hot rice and appalam.

Delicious Poondu kuzhambu is ready

Notes:
1. Instead of shallots, you can use the normal onion also. But I feel, adding shallots increases the taste.
2. Jaggery level can be adjusted according to your preference.
3. Allow to boil for atleast 10 min, in medium flame.

Tags: Kuzhambu Recipes, Poondu Kuzhambu, Poondu Kuzhambu Recipes, Poondu Kulambu Recipes, Tamarind Gravy Recipes, Spicy garlic Gravy Recipes, Kuzhambu Recipes, Poondu Kuzhambu step by step, How to make Poondu Kuzhambu, How to make garlic Kuzhambu, How to make Poondu Kulambu, Tamil nadu Poondu Kulambu, How to make garlic curry, Health benefits of garlic, How to make Garlic Kulambu, How to make tamarind ladies finger gravy, How to make garlic curry, How to make South Indian Poondu Kulambu, South Indian Poondu Kulambu

The post Poondu Kuzhambu | South Indian Poondu Kulambu | Garlic gravy | Easy Kuzhambu Recipes appeared first on Learning-to-cook.

Mor Kuzhambu using Raw Papaya | Raw Papaya Mor Kuzhambu | South Indian Mor Kuzhambu | South Indian Kuzhambu Recipes

Akila — Mon, 14 Jul 2014 15:19:00 +0000

Mor Kuzhambu is always my favorite. Two weeks before I bought raw papaya thinking to prepare some curry or fry but I don’t have guts to prepare thinking how the taste would come. My mom was scolding that I might waste the vegetable. So when I decided to prepare mor kuzhambu I used this veggie and to my surprise it came out good. I was happy I finished the raw papaya finally.

You can check my kuzhambu varieties here. Some are below

Sundakkai Vatha kuzhambu

Manathakkali Vatha kuzhambu
Masal vadai Kuzhambu

Vendhaya kuzhambu

Paruppu urundai kuzhambu
Vendakkai puli kuzhambu
Paruppu Urundai Mor kuzhambu

How to make Mor Kuzhambu

Preparation time: 30 min (including soaking time) | Cook Time: 15 min
Total Time: 45 min | Serves: 4

Recipe Category: Main | Recipe Cuisine: South Indian

Ingredients

To grind

Raw rice – 1 tbsp

Coriander seeds – 1.5 tsp

Toor dal – 2 tsp

Cumin seeds – 1.5 tsp

Grated Coconut – 1/4 cup (5 tbsp)

Green chilli – 3

For Gravy

Butter milk – 2 cups

Turmeric powder – 2 pinch

Salt as required

To temper

Oil – 1 tbsp
Mustard – a pinch
Urud dal – 2 pinch
Red chillli – 2
Curry leaves – few

Water – as required

Method

1. Soak the raw rice, toor dal, coriander and cumin seeds for 20 min. Wash the raw papaya.

2. Remove the outer skin of the papaya and again wash it. Now cut into small cubes ( see notes ). Then pressure cook it for 3 whistles with turmeric powder, salt and water.

3. Now grind all the ingredients mentioned in To grind to a coarse paste adding little water.

4. Now take the buttermilk and mix the coarse paste. Give a nice stir.

5. Heat the pan or kadai or vessel with 1 tsp oil and add the butter milk mixture and add the turmeric powder and salt. Allow to cook for 3 min in medium flame.

6. Now add the cooked raw papaya to the butter milk and add 1 cup of water. Allow to cook in low flame. When it starts to boil or if you see the bubbles coming, switch off the stove. (see notes)

7. In another pan, add ingredients mentioned in To temper and mix it to the mor kuzhambu.

8. Serve the Mor kuzhambu with the plain rice.

Yummy Mor kuzhambu using Raw Papaya is ready

Notes:
1. I made the cubes little big and because of that, I feel, the inner part of the papaya cube does not taste that much good. So cut into small or medium sized cubes or cut in length wise.
2. When you leave the buttermilk to cook for longer time, some times, it might get curdled.
3. You can try the mor kuzhambu with different vegetables like pumpkin, paruppu urundai, yam and ladies finger. For ladies finger, fry in oil and then add to the kuzhambu in the final stage.

Tags: Kuzhambu Recipes, Mor Kuzhambu, Mor Kulambu using raw papaya Recipes, raw papaya Recipes, more kuzhambu Recipes, thayir Kuzhambu Recipes, Brahmin style Mor Kulambu Recipes, Kolambu Recipes, Mor Kuzhambu step by step, How to make Mor Kuzhambu, How to make thayir Kulambu, How to make Mor Kulambu, How to make South Indian Mor Kulambu, South Indian Mor Kulambu

The post Mor Kuzhambu using Raw Papaya | Raw Papaya Mor Kuzhambu | South Indian
Mor Kuzhambu | South Indian Kuzhambu Recipes appeared first on Learning-to-cook.

Vendakkai Puli kuzhambu | Ladies Finger Tamarind Gravy | Okra Tamarind gravy | South Indian Kuzhambu Recipes

Akila — Mon, 21 Apr 2014 14:31:00 +0000

This Vendakkai Pulikuzhambu or ladies finger tamarind gravy is again a signature recipe of my MIL. My Mothers preparation of the Kuzhambu would be slightly different from this version. Will soon post that version also. We can keep this kuzhambu for 2 to 3 days without fridge also, just by heating in the night. Last week my MIL prepared this vendakkai Pulikuzhambu and I clicked the snaps. We had this Pulikuzhambu with potato roast.

You can view some kuzhambu recipes below

Sundakkai Vatha Kuzhambu

Manathakkali vatha kuzhambu

Masal vadai kuzhambu
Paruppu Urundai kuzhambu / Dal balls gravy
Mor Kuzhambu
Vendhaya Kuzhambu

How to make Vendakkai Pulikuzhambu

Preparation time: 12 min | Cook Time: 20 min
Total Time: 32 min | Serves: 5

Recipe Category: Main | Recipe Cuisine: South Indian

Ingredients
Ladies Finger / Okra / Vendakkai – 1/4 kg

Onion – 2 medium sized

Tomato – 2 medium sized

Tamarind – 1 gooseberry sized

Grated coconut – 4 tbsp

Garlic – 3 to 4 cloves (optional)

Fenugreek seeds – 2 pinch

Cumin seeds – 1/5 tsp

Chilli powder – 1.5 tsp

Coriander powder – 1 tsp

Turmeric powder – 2 pinch

Curry leaves – few

Coriander – few

Hot water – 1/2 cup for soaking tamarind

Water – as needed ( around 2.5 cups )

Salt – as per taste

Method
1. Wash and Chop the ladies finger and fry it with 1/2 tsp of oil for 5 min. Set it aside. Soak the tamarind with 1/2 cup water to get tamarind extract.

2. In the same kadai, add another 1 tsp of oil and add onion, fry for few min. Add tomato and grated coconut. Fry them nicely.

3. Transfer the content to the mixer grinder and grind to the fine paste. In the same kadai, again add the oil and when hot add the mustard, Urud dal, cumin seeds, fenugreek seeds. Add the onion and garlic and fry till onions are soft.

4. Add the remanding tomato, curry leaves and coriander leaves. When they become mushy, add the chilli powder, coriander powder, salt and turmeric powder.

5. Add the fried ladies finger, water and the tamarind water. Cook for 5 min. Add the ground paste and cook again.

6. If the gravy is thick, add some water. Check for the seasoning and switch off the stove.

7. Serve the spicy vendakkai puli kuzhambu with rice.

Tasty and tangy Vendakkai Pulikuzhambu is ready

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How to make Vendhaya Kuzhambu | Fenugreek seeds gravy | Methi seeds curry | Easy South Indian Kuzhambu recipes

Akila — Tue, 25 Mar 2014 16:28:00 +0000

Vendhaya Kuzhambu / Venthaya Kulambu is a tempting Kuzhambu with lot of health benefits. This is very good for diabetic people and it has lot of fibre in it. This a tasty, delicious, healthy, tangy and spicy kuzhambu, which I loved a lot from my childhood. This kuzhambu can be prepared in different ways. People used to grind the shallots along with fenugreek seeds. But this is my simplest way and it tastes very great. Lets see how to make this tasty Vendhaya Kuzhambu.

You can also view some kuzhambu recipes below

Sundakkai Vatha Kuzhambu

Manathakkali vatha kuzhambu

Masal vadai kuzhambu
Paruppu Urundai kuzhambu / Dal balls gravy
Mor Kuzhambu

How to make Vendhaya Kuzhambu

Preparation time: 10 min | Cook Time: 20 min
Total Time: 30 min | Serves: 5

Recipe Category: Main Course | Recipe Cuisine: South Indian

Ingredients

Oil – 2 tbsp
Mustard seeds – 2 pinch
Urud dal – 1/4 tsp
Fenugreek seeds/Vendhayam – 2 tsp
Cumin seeds – 1/5 tsp
Asafoetida – a pinch
Tomato – 2 (medium)
Onion – 1 cup (13 to 15) shallots
Garlic – 8 cloves (I used big sized)
Chilli powder – 1.5 tsp
Coriander powder – 2 tsp
Turmeric powder – 1/4 tsp
Tamarind – 1 Gooseberry size
Water – 1 cup hot water + 3 cups normal water
Curry leaves – few
Coriander leaves – few
Salt – as per taste

Method

1. Dry fry the fenugreek seeds, until they become brown as shown below.

2. Grind it to a coarse powder.

3. Soak the tamarind in hot water for 10 to 15 min. In a wok / kadai add the oil and when it is hot add the mustard seeds . When it splutters add the Urud dal, cumin.

4. Add in the onion, garlic and sauté the onions. Add in the tomato, curry leaves, coriander leaves and salt. Sauté them, until tomato becomes mushy.

5. Add the chilli powder, coriander powder, turmeric, asafoetida. Sauté for 3 min. or until oil oozes out from the sides. Add the tamarind pulp and water.

6. Add the crushed fenugreek seeds and allow to boil for 10 min at least.

7. Garnish with Cilantro and serve hot with white rice.

Notes:

1. Adding shallots increases the taste. Normal onions can also be used.

2. You can also add 1/4 cup coconut milk. It enhances the taste.

3. My grandma used to add little jaggery.

4. If coconut milk is not added, you can keep it for 5 days in fridge and 2 days if kept outside.

Healthy and tasty Vendhaya Kuzhambu is ready to be served with hot steamed rice.

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Chicken Kuzhambu step by step | Simple chicken kulambu for beginners | Kozhi Kuzhambu | South Indian chicken kuzhambu

Akila — Sun, 01 Dec 2013 04:45:00 +0000

Chicken Kuzhambu / Kozhi Kuzhambu is our family favorite on sundays and I do not know, why I have missed posting this. Last week I prepared and clicked both video and photos. Actually there are many varieties of kozhi kulambu in whole Tamil Nadu and this is simple chicken kulambu for beginners as it is very easy to make and tastes great, which I learnt from my mother. We will see the different varieties one by one in future posts.

Below are some chicken recipes to try if you like.

Simple Chicken Gravy
Chettinad Pepper Chicken
Country chicken Biryani
Chicken 65
Country chicken Roast

How to make Simple Chicken Kuzhambu

Preparation time: 15 min | Cook Time: 25 min | Serves: 5

Recipe Category: Main Dish | Recipe Cuisine: South Indian

Ingredients
1. Chicken – 250 gms
2. Oil – 1 tsp
3. Onion – 1 big (chopped finely)
4. Tomato – 1 big (chopped finely)
5. Ginger and garlic paste – 2 tbsp
6. Green chillies – 3
7. Chilli powder – 2 tsp
8. Coriander powder – 2 tsp
9. Turmeric powder – 1/2 tsp
10. Salt – as per taste
11. Cardamom – 1
12. Cinnamom stick – 1
13. Cloves – 4 to 5
14. Bay leaf – 1
15. Fennel seeds – 1 tbsp + 1/4 tsp
16. Cumin seeds – 1/2 tsp
17. Poppy seeds – 1/2 tsp

18. Grated coconut – 5 tbsp
19. Coriander leaves – few for garnishing
20. Curry leaves – few

Method

Marination
1. Marinate the chicken with 1 tsp chilli powder, 1 tsp coriander powder, 1/4 tsp turmeric and 1/2 tsp salt for 1 hr atleast.

Cooking
1. Heat a kadai and add 1 tbsp oil.

2. When the oil is hot add the spices – fennel seeds, cardamom, cloves, cinnamon stick and biryani leaf.

3. Fry for 2 min.

4. Now add the green chilli, and onions and cook, till the onions becomes soft.

5. When the onions becomes soft, add the ginger garlic paste.

6. Saute them well, till the raw smell of ginger garlic goes off. Add the curry leaves.

7. Add the tomatoes and saute them well till they are mushy.

8. Saute the tomatoes till they become mushy.

9. Now add the marinated chicken pieces.

10. Add the salt, chilli powder, coriander powder and turmeric powder. Mix it well.

11. The chicken by itself leaves water. If that water is not enough, add some more water and bring to boil.

12. Close with a plate or lid. When the chicken is cooking, we prepare the coconut paste.

13. Add grated coconut, fennel seeds, cumin seeds, green chillies and poppy seeds and grind to a smooth paste adding water little by little. Keep it aside.

14. After 10 min, check whether the chicken is cooked or not.

15. Once the chicken is cooked, add the ground paste.

16. Allow to boil for another 7 to 8 min.

17. Add the coriander leaves.

18. Boil for another 2 min and switch off the stove.

19. Serve it with hot steamed white rice.

Below is my video for the Simple chicken kuzhambu.

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