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.

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.

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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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The post Vendakkai Puli kuzhambu | Ladies Finger Tamarind Gravy | Okra Tamarind gravy | South Indian Kuzhambu Recipes appeared first on Learning-to-cook.

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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The post How to make Vendhaya Kuzhambu | Fenugreek seeds gravy | Methi seeds curry | Easy South Indian Kuzhambu recipes appeared first on Learning-to-cook.

Sundakkai Vathal Kuzhambu | Vatha kuzhambu Recipe | Sun dried Turkey Berry kuzhambu | Kuzhambu Recipes

Akila — Wed, 07 Aug 2013 02:00:00 +0000

Sundakkai Vathal kuzhambu / Sundakkai Vatral Kuzhambu is a delicious and yummy vatral kulambu. This is my mothers signature recipe. I have already posted manathakkali vatha kuzhambu which my most favorite kuzhambu. When my father came here last time, he bought different kind of vathals and now only I started using each one of them. There is another version of this vatha kuzhambu, which i will post soon.
You can view some of the Kuzhambu recipes below
Manathakkali Vatral kuzhambu
Paruppu Urundai Kuzhambu
Urundai Mor Kuzhambu
Masal Vadai Kuzhambu

Now lets see the preparation of this kuzhambu.

How to make Sundakkai Vathal Kuzhambu

Preparation time: 10 min | Cook Time: 30 min | Serves: 4
Recipe Category: Main Course | Recipe Cuisine: South Indian
Ingredients

Sundakkai Vatral (Dried Turkey Berry) – 1 cup
Onion – 1 big
Garlic – 2 to 3 cloves (chopped finely)
Tamarind – 1 gooseberry size
Oil – 2 tsp
Mustard seeds – a pinch
Cumin seeds – 1/4 tsp
Fenugreek seeds – 1/4 tsp
Black gram – 1/4 tsp
Curry leaves – few
Chilli powder – 1 tsp
Coriander powder – 1 tsp
Turmeric powder – 1/4 tsp
Salt – as per taste
Dried Red Chilli – 4 (optional)
Coconut milk – 1 cup (optional)

Method
1. Wash the sundakkai and let it dry completely. Meanwhile soak the tamarind in the hot water for 10 to 15 min and extract the juice from it.

2. In a pan, add oil and when hot, add the mustard, cumin seeds, fenugreek seeds, black gram and curry leaves. Fry till the seeds becomes brown color. Add in the onion and garlic and saute them well.

3. When the onion becomes translucent, add the tamarind extract. Add the chilli powder, coriander powder, turmeric powder and salt.

4. Mix them well and allow to boil. In another pan, add 1 tsp oil and add the sundakkai vathal (dried turkey berry). Fry for 3 to 5 min or till it becomes light brown colour.

5. In the same oil, add the red chillies and fry for 2 min. (This step is purely optional. You can very well skip this step). Now add the turkey berry to the boiling kuzhambu. Allow to boil for another 5 to 6 min.

6. Add the coconut milk at this stage and let it boil for just 4 to 5 mor min. Switch off the stove and serve with rice.

6. Yummy and spicy sundakkai vatha kuzhambu is ready.

The post Sundakkai Vathal Kuzhambu | Vatha kuzhambu Recipe | Sun dried Turkey Berry kuzhambu | Kuzhambu Recipes appeared first on Learning-to-cook.

Meen Kuzhambu – Step by Step | Spicy Fish Gravy | Amma Special Meen kuzhambu | South Indian Fish Gravy | Fish Recipes | Kuzhambu Recipes

Akila — Sun, 28 Jul 2013 00:00:00 +0000

Meen Kuzhambu / Spicy Fish Gravy – When I think of meen kulambu, I always have the feel that my mothers is the best. Not sure whether it is of the love and affection, she add along with her cooking or it is because of the experience or the both. After marriage, though I used to ask her the recipe and do the same what she says, I feel the taste never comes like hers. Though I am little bit ok now a days, still my Father says, my type meen kuzhambu, is different from my moms. Last sunday I cooked Kerala Style Prawn Roast and Masala Fish Fry and I asked my mother to cook this meen kuzhambu and noted down each and every measurements and steps and I am sharing with you all.

You can also view other Fish Recipes below…
Masala Fish Fry
Anchovies Fish Fry
Anchovies Dry Fish Fry
Restaurant Style Sura Puttu
Pomfret Fry
Fish Fry

Now lets see how to cook, My Mothers Special Meen kuzhambu..

How to make Meen Kuzhambu / Spicy Fish Gravy

Preparation time: 30 min | Cook Time: 30min | Serves:5
Recipe Category: Main Course | Recipe Cuisine: South Indian
Ingredients

To Grind
Cumin Seeds – 1 tsp
Black Pepper corns – 1 tsp
Shallots / Small onion – 10
Tomato – 1

To Marinate
Fish Pieces – 15 (I used Sankara Fish)
Chilli powder – 1 tsp
Coriander powder – 1 tsp
Turmeric powder – 1/2 tsp
Salt – 1/2 tsp

For Gravy
Oil – 3 tsp
Cumin seeds – 1/2 tsp
Fenugreek seeds – 1/2 tsp
Curry Leaves – 12 to 15
Onion – 1 big (chopped finely)
Tomato – 1 big (chopped finely)
Chilli powder – 1/2 tsp
Coriander powder – 1/2 tsp
Turmeric powder – 1/4tsp
Salt – 1/4 tsp
Hot water – 3 cups
Tamarind Pulp – 1 cup (Extracted from 2 gooseberry/amla sized tamarind)
Coriander leaves for garnishing.

Method
Lets see the cooking method of Meen Kuzhambu.

1. Wash the fish with water thoroughly and again with salt and keep it ready.

2. Soak the tamarind in hot water for 10 to 15 min at least and extract the pulp.

3. Now take the washed fish in a big bowl and add the chilli powder, coriander powder, turmeric powder and salt.

4. Mix them well, so that they are well coated and let it marinate for 30 to 40 min.

5. Now in a mixer, add the cumin seeds, black pepper.

6. Add the onions and the Tomato.

7. Grind to coarse paste without any water and keep it ready.

8. In the Kadai / wok, add the oil, and when the oil is hot, add in the cumin seeds, fenugreek seeds.

9. When they turn light brown colour, add the onions and fry for a min or till they becomes traslucent. ( Plz add the curry leaves at this stage. As I forgot to add, added in the 12th step. )

10. Now add in the tomatoes and saute them well.

11. When they are soft add the chilli powder, coriander powder, turmeric powder and salt.

12. Add in the curry leaves and saute for another minute.

13. Add in the ground paste and saute till the raw smell goes off from the onion.

14. Add the tamarind pulp and let it boil,

15. Add the fish pieces now and let it cook nicely.

16. If the gravy is thick, add some hot water and let it boil for 15 to 20 min.

17. When the oil starts oozing out from the gravy, add the coriander leaves and switch off the stove.

18. Spicy Fish Gravy is now ready.

Delicious and Mouth Watering Meen kuzhambu / Spicy Fish Gravy is ready to be served.

Enjoy it with hot rice…..

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