Tag-Archive for » Kulambu «

Yogurt Kulambu

Serves: 4

Ingredients:

  • Vegetables: White pumpkin (poosanikai) or Eggplant or Drumsticks
  • Yogurt 4 cups
  • Toor dal 2 tsp
  • Raw rice 2 tsp
  • Jeera ½ tsp
  • Red chilies 4
  • Asafoetida a pinch
  • Chili powder ½ tsp
  • Curry leaves

Method:

  1. Fry toor dal, raw rice, jeera, red chilies and  safetida in a pan without oil separately and grind everything combined into paste. Add 2 cups water to paste and keep aside
    • If using  safetida powder then just add it to the mix in the end
  2. Cut vegetables into bite size pieces. Boil with a pinch of turmeric powder and salt till the vegetables are cooked and then strain to remove all water and keep aside
    • If using drumsticks then first fry without oil till half fried then add 1 tsp oil and a pinch of salt and fry
  3. In pan add oil and fry mustard seeds, urad dal, and jeera
  4. Add the vegetables and fry for 2 minutes
  5. Then add the paste from step 2
  6. Keep stirring without any break. The mix will start to thicken
  7. Add the yoghurt and reduce heat to medium. Keep stirring for 3 minutes
  8. When the gravy starts to heat up and vapors start to form turn off and remove from stove. Garnish with curry leaves

Garlic Kulambu

Serves: 4

Ingredients:

  • Vegatables: Drumstick or Eggplant or Ridge Gourd (peerkangai)
  • Tamarind 2 inch cube
  • Chili powder 2 tsp
  • Coriander powder 3 tsp
  • Turmeric 1 pinch
  • Pearl onions 1 handful; cut into big pieces
  • Garlic cloves 10 (whole)
  • Mustard seeds 1 tsp
  • Fenugreek seeds 1 tsp
  • Red chilies 3

Method:

  1. Mix tamarind in 5 cups of water along with the vegetable, turmeric powder, chili powder, turmeric powder, salt
  2. Hear 4 tsp oil in a pan. Add mustard seeds, fenugreek seeds, and red chilies. Then add whole garlic till brown
  3. When spluttering stops add the vegetables and fry for 2 minutes
  4. Add curry leaves and onions and fry
  5. Once onions are browned add in the mix from step 1
  6. Cover with lid and boil for 5 to 8 minutes
  7. Once vegetables are cooked boil till gravy thickens

Note 1: Use gingely oil (nallanai) for better aroma/flavor in step 2

Tamarind Kulambu

Serves: 4

Ingredients:

  • Vegatables: Drumstick or Eggplant or Ridge Gourd (peerkangai)
  • Tamarind 2 inch cube
  • Chili powder 2 tsp
  • Coriander powder 3 tsp
  • Turmeric 1 pinch
  • Pearl onions 1 handful; cut into big pieces
  • Karuvadagam 2 tsp

Method:

  1. Mix tamarind in 5 cups of water along with the vegetable, turmeric powder, chili powder, turmeric powder, salt
  2. Hear 4 tsp oil in a pan. Add karuvadagam and fry.
  3. When spluttering stops add the vegetables and fry for 2 minutes
  4. Add curry leaves and onions and fry
  5. Once onions are browned add in the mix from step 1
  6. Cover with lid and boil for 5 to 8 minutes
  7. Once vegetables are cooked boil till gravy thickens

Note 1: Use gingely oil (nallanai) for better aroma/flavor in step 2
Note 2: Fry karuvadagam and keep separate and adding in step 6 will keep the karuvadagam from getting over cooked / fried

Karuvadagam Dal Kulambu

Serves: 4

Ingredients:

  • Toor dal 1 cup
  • Tamarind 1 inch cube
  • Red chili powder 1.5 tsp
  • Coriander 2.5 tsp
  • Turmeric powder 1 pinch
  • Asafoetida 1 pinch
  • Karuvadagam 2 tsp
  • Curry leaves
  • Vegetables: drumstick or eggplant or raw mango or ridge gourd (peerkangai) or broad beans (avarakai) or white radish (mullangi) cut into bite size pieces

Method:

  1. Cook toor dal and keep aside
  2. Mix tamarind in 5 cups of water along with the vegetable, turmeric powder, chili powder, turmeric powder, salt and boil till the vegetables are cooked
  3. Once the raw chili powder smell is gone add the cooked toor dal
  4. In separate pan add 3 tsp oil
    • Add karuvadagam,  asafoetida, curry leaves and fry
    • Once the spluttering stops pour it into the mix in step 3

Note: Before step 4 taste the mix in step 3 for salt/tamarind/chilli-powder. If anything is less then add more of the same and boil for 3 minutes

Note 1: Raw mango + Drumstick + Eggplant makes a good combo
Note 2: Ridge gourd + Eggplant is also a good combo
Note 3: Don’t use White radish by itself