Vegetable Puli Curry

In Chettinad (செட்டி நாடு) cuisine Mandi  (மண்டி) is a special dish.

Mandi  is usually made with the rice washed water (this is supposed to contains lots of minerals).

Idli is in their daily menu and whenever they grind for Idli, they reserve the washed water for this.(Water of the first wash should be discarded as it can contain impurities and chemicals and the water of the second wash can be stored.)
This rice washed water makes the curry thick. 
Alternatively rice flour can be used in place of washed water.

The Chettinad Mandi can be made with Ladysfinger, Capsicum etc.,
We can also make this by adding mix vegetables, Mochai - Cowpea/field beans (மொச்சை) etc.,
My version is with mixed vegetables.

 

Ingredients needed:-

1.  Mixed vegetables cut into cubes (2-1/2 cups )  I used Carrot, Potato, Lady's finger, Brinjal, Drumstick, Avarakkai (Broad beans), Capsicum and Tomato .

2.  Shallots / Chinna Vengayam peeled - 1/2 cup

3.  Garlic pods - 15 nos

4.  Green chilli - 6 (according to taste)

5.  Thick tamarind water 1-1/2 cup

6.  Rice flour - 1 tsp mixed with 3 tablespoon of water.

7.  Salt to taste

8.  Hing / Perungayam 

9.  Turmeric Powder - To obtain rich color.

Ingredients for Tempering:-

1.  Oil - 3 tablespoon

2.  Mustard seeds - 1/4 tsp

3.  Methi seeds / Vendhayam  - little

4.  Cumin seeds / Jeera -  little 

5.  Curry leaves 

6.  Dry red chillies -  3

 



செட்டி நாட்டு மண்டி

Method:-

1.  Wash and Cut the vegetables into cubes.

2.  Peel the onion/shallots and garlic .

3.  Slit the Green chillies, Extract the tamarind juice (usually they soak tamarind in rice washed water).

4.  Heat Oil in a thick bottom pan or kadai, temper the ingredients and fry Oinion, Green chilli and Garlic till its colour changes.

5.  Now  add all the vegetables and sauté for few minutes by adding Salt, Turmeric and Hing.

6.  Now goes the Tamarind water (here I used plain tamarind water) and bring it to boil and till the vegetables are done and the raw smell of the tamarind goes. (before adding Tamarind water boiled Channa / Mochai can be added .

7.  Add rice flour diluted with water and bring it to boil ... This helps the curry to become thick.

Best enjoyed with Dal Rice, Curd Rice etc., 

Tangy and Spicy and can be stored for a couple of days.

Tomato Kuzhambu

Tomato Kuzhambu

This dish is very famous in Kongu region.  
Tomato Kuzhambu goes well with Idli and Dosa varieties.

Sizeable Quantity can be prepared with minimum no of tomatoes and onions.

For best taste use Small onion (shallots).

Ingredients Needed:-

1.   Shallots - 15 nos

2.   Ripe Tomatoes 2 medium size

3.   Dry Red chilli 4 (according to taste )

4.   Salt to taste

5.   Turmeric Powder

6.   Dhaniya Powder / Coriander powder 1 tsp heaped

7.   Pottukadalai / Chutney Dal 1 tsp

8.   Grated Coconut  - 2 tsp

9.   Oil - 1 tsp

10. Cumin seeds - 1/4 tsp

11. Garlic Pods  - 6 to 7 (optional) 

Tomato Kuzhambu

Ingredients for Tempering:-

1. Oil - 2 tsp

2. Mustard seeds

3. Curry leaves 

4. Dry Red Chilli or Green Chilli. - 1 (optional)

5. Small onions finely chopped - 6 no

Method:-

1.  Heat 1 tsp of oil in a Kadai or frying pan, add small onions, Garlic, dry red chilli and cuminseeds.

2. When the Colour of the onion changes add Pottukadalai/Chutney Dal and Grated Coconut.

3.  Fry this for few minutes and remove and keep it aside.

 

4.  Now goes roughly chopped tomatoes in the same kadai add salt, turmeric and coriander powder/dhania powder.

5. When it becomes mashy switch off the stove and allow it to cool.

6. Grind all the fried ingredients together ie. onion mixture and tomato mixture together into a fine paste. No need to add water.

7.  Heat 2 tsp of oil in a pan/kadai, temper with mustard seeds, curry leaves, dry/green chilli and finely chopped onions. Cook till onions become soft.

8.  Now add the Grinded Paste and sauté for few minutes.

9. Pour the double the volume of water (if the paste is one cup, then - water 2 cups), adjust the salt, if need be and cook in a medium flame.

10.  When the oil floats on surface this Kuzhambu is fully cooked, switch off the stove and Garnish with coriander leaves .

Serve Hot with Idli or Dosa.

 

Take this to pot luck parties and your friends will be impressed....

Ridge Gourd Dal (Peerkkangai Dal) - பீர்க்கங்காய் பருப்பு

Ridge Gourd Dal (Peerkkangai Dal) - பீர்க்கங்காய் பருப்பு

Dal with Vegetable.
Easy to make.
Ingredients Needed:
1. Ridge Gourd (Chopped finely) 1 Cup
2. Moong dal 1/2 cup
3. Salt to taste
4. Hing
5. Slit green chillies 3Nos
6. Turmeric Powder 2 pinches
7. Lime/Lemon Juice to taste

Ingredients for Tempering:
1. Oil / Ghee 1 tsp
2. Mustard Seeds 1/2 tsp
3. Cumin Seeds 1/2tsp
4. Curry leaves

Ridge Gourd Dal

Method:-
1. Peel off the skin of the Ridge Gourd and cut them into cubes.(Small
pieces) keep it aside.
2. Fry Moong dal in a Kadai without adding oil and clean with water.
3. Cook Moongdal with 1 1/2cups of water adding Turmeric Powder.
4. When the dal is almost done add diced Ridge gourd pieces, Slit Green Chillies, Hing, Salt and cook till done.
5. Remove from fire, add lime juice and temper with Mustard seeds, Cumin seeds and Curry leaves.


* Enjoy this with Hot Rotis or Rice. *

Paruppu Urundai Kulambu/Morkulambu

Traditional South Indian Kulambu.
Full of Proteins.

Ingredients for making Urundai:
1. Toor dal 1 cup
2. Red chillies 3 (According to taste)
3. Hing
4. Salt to taste
5. Cumin Seeds 1/4 tsp
6. Curry leaves and Coriander Leaves.

Method:
1. Soak dal for 1 hour and grind it with other ingredients to coarse paste.
2. Heat 1 tsp of oil in kadai, splutter mustard seeds and fry this paste for 2 minutes, let it cool and make small balls and steam it.

With these Urundais can make both kulambu and Morkulambu.

Urundai Kulambu

Ingredients Needed:
1. Onion Medium size- 1 Chopped finely
2. Tomato - 1/2 chopped finely
3. Tamarind water 1 1/2 cups (Soak small gooseberry size tamarind and remove extract by adding 1 1/2 cups water)
4. Dhania Powder 1/2 tsp
5. Sambar Powder 2 tsp
6. Coconut Paste 2 tsp

Ingredients for Tempering:
1. Oil 2tsp
2. Curry leaves
3. Mustard Seeds
4. Methi Seeds
Method of Preparing Kulambu:

1. Heat oil in a kadai and add tempering ingredients.
2. Now add, chopped onion and fry till golden and add chopped tomatoes and cook for 5 minutes.
3. Now goes, coriander powder, sambar powder and Tamarind water.
4. Add salt and cook till raw smell goes.
5. Now add the steamed Urundais and cook for a minute and mix coconut extract.
6. Cook this kulambu till oil floats on top.
**Serve this with Hot Rice and Ghee.**
--------------------------------------------------------------------------------------------------

Paruppu Urundai Morkulambu

Ingredients for paste:
1. Dhania 1 tsp
2. Grated Coconut 4 tsp
3. Methi seeds 1/4 tsp
4. Urad dal, channa dal each 1/2 tsp
5. Rice 3/4 tsp
6. Dry chillies according to taste
7. Jeera 1/4 tsp.
Soak everything for 30 mins. and grind into paste.

Ingredients for Kulambu:
1. Butter Milk (Thick ) 1 cup
2. Salt to taste
3. Grinded paste
4. Hing
Mix everything and keep it aside.
Ingredients for tempering:
1. Mustard Seeds
2. Oil 1tsp
3. Curry leaves, Coridander to Garnish.

Method:
1. Heat oil and Mustard seeds and Curryleaves and pour in the curd mixture.
2. Add prepared urundai and bring it to boil.(Not more than 3 minutes)
3. Garnish with coriander seeds.

Serve with Hot Rice.

The Kulambus can be prepared with no or less vegetables.

Pick your Choice of Kulambu, Make it and Enjoy !

This is my Submission for JFI (Toor Dal) Hosted by Linda

Udipi Sambar

You would have enjoyed in the food in Udipi restaurants.
They serve a Unique sambar that is an excellent partner to Fluffy Idlis.
Traditional recipe of Karnataka.

Ingredients Needed:
1. Toor Dal 1 cup
2. Ripe Tomato 3 Nos
3. Onions Finely chopped
4. Home made sambar Powder 2 tsp
5. Tamarind paste 1 tsp
6. Hing
7. Salt to taste
8. Turmeric Powder
9. Any Sambar vegetables (Drumstick, Pumpkin, Brinjal, Okra etc..)
10. Jaggery Gooseberry size

Ingredients for Grinding:
1. Dhania (Coriander seeds) 2 tsp
2. Dry Red Chillies 4 (According to taste)
3. Raw Rice 1/4 Tsp
4. Grated Coconut 2 tsp
5. Elaichi 1
6. Cinnamon Stick 1 small piece
7. Cumin seeds very little
8. Fenugreek seeds few
9.Grated Coconut 1 tsp
Fry the above ingredients with little oil and Grind it into coarse paste.


Ingredients for tempering:
1. Oil
2. Mustard Seeds
3. Curry leaves.
4. Dry Red Chillies
5. Coriander Leaves for Garnishing
Method:
1. Pressure Cook dal, Tomato, Onion Pieces, Turmeric, Hing, Sambar Powder.
2. In a Kadai/Pan,heat oil temper with Mustard seeds, Curry leaves. Add Vegetables and fry for a minute.
3. Pour 1/4 glass of water and cook till the vegetables done.
4. Now goes Tamarind pulp/paste, Grinded Paste, Cooked dal mixture and Jaggery.
5. Boil till it gives good aroma.
6. Garnish it with Coriander leaves.

* Enjoy this delicious Sambar Hot with Idlis, Dosas, Wadas etc...etc... *

This is My submission for RCI (Karnataka) hosted by Asha of Foodieshope

Pitlai

Pitlai is a thicker version of sambar which is served with Paruppu sadam. [Dal Rice]
Pitlai can be prepared with Bitter gourd, Brinjal etc.
Another version of this Pitlai can be made with Vegetables and Chickpeas.

Ingredients Needed:
1. Bitter gourd 3 (Cut into round pieces, apply salt and keep it aside for 30 minutes)
2.Tamarind water 1 cup (small gooseberry size tamarind soaked in water)
3. Salt to taste
4. Turmeric Powder
5. Jaggery
6. Hing
7. Cooked Chick peas (Optional)
8. Cooked Tur Dal 1 cup

Ingredients for Paste
1. Dhania seeds (Coriander) 2 tsp
2. Channa dal 1 tsp
3. Urad dal 1 tsp
4. Black pepper 6 to 7 nos
5. Dry red chillies 3 to 4 (according to taste)
6. Grated coconut 4 tablespoons.
7. Rice 1/4 tsp
8. Oil 2 tsp

Ingredients for tempering:
1. Mustard seeds
2. Curry leaves
In oil add all items except coconut and fry till golden brown and keep it aside In same oil fry grated coconut till golden and keep it separate. Add 2 tablespoons of fried coconut to the above ingredients and make coarse paste.
Method:
1. Squeeze Bitter gourd pieces to remove excess bitterness.Cook separately with turmeric powder and keep it aside.
2. In a vessel pour tamarind water, cooked Bitter gourd pieces, Hing, Salt, Jaggery and cook till raw smell of tamarind goes.
3. Now goes cooked Tur dal, Chickpeas, Grinded paste and cook till gravy thickens.
4. Temper with Mustard seeds, Curry leaves and pour over this pitlai.
5. Now add remaining fried coconut.

# Serve hot with rice. #

To give crunchy bites, I had added while tempering 2 tsp of channa dal.

Brinjal Rasavangi Koottu

Rasavangi is a type of Kootu [Stew] made with Brinjal or White Pumpkin.
This can be a Main dish or a Side dish.
Brinjal Rasavangi is tangier and goes well with any Thuvayal [Chutney] Rice.

Ingredients Needed:
1. Brinjal or White Pumpkin Pieces 2 cups
2. Cooked Toor dal 1/4 cup
3. Tamarind water 1/4 cup
4. Fried Channa dal 2 tablespoons
5. Salt to taste
6. Hing
7. Turmeric Powder
8. Rasam Powder 1 1/2 tsp
9. Jagggery very little
Ingredients for Masala Paste
1. Coriander seeds 2 tsps
2. Grated Coconut 2 tsps
3. Dry Red Chillies (According to taste)
4. Raw Rice 1/4 tsp

Fry the above in little oil till golden brown, cool and grind into paste

Ingredients for Tempering
1. Mustard Seeds
2. Curry Leaves
3. Oil 2 tsp
Method:
1. Heat Oil in a pan/kadai. Fry Channa dal till golden brown and keep it aside.
2. In same oil temper Mustard seeds, Curry leaves and add Brinjal pieces.
3. Fry for a few minutes then add Turmeric Powder, Hing, Salt, Tamarind Water, Rasam Powder, Fried Channa dal (kadalai paruppu) and cook till brinjals become soft.
4. Now goes, Masala Paste, Cooked dal, Jaggery and little water, if need be.
5. Cook till nice aroma comes from this gravy. (Frequent stirring is needed otherwise the curry will stick into pan)

Rasavangi with Brinjal# Enjoy the Brinjal Rasavangi Hot. #

NB = Taking a blogging break for 6 weeks.

This is my Submission for JFI (Brinjal) Hosted by Ghar ka Khana

Moong Dal Sambar (Passi Paruppu Sambar)

Paasi Paruppu Sambar (Payatham Paruppu Sambar) Moong Dal Sambar
[] Easy way of Making Sambar.
[] Goes well with tiffins like Idli, Dosa,Upma, Sevai.
[] Tastes Great

Moong Dal Sambar

Ingredients Needed:
1. Moong Dal 1/2 cup
2. Green Chillies 2
3. Pearl Onions 10
4. Hing
5. Turmeric Powder
6. Sambar Powder - 1 tsp
7. Tamarind water 1/4 cup
8. Tomatoes 2
9. Vegetables - Drum Stick, Brinjal, Carrot, Potato - One or in a Combine.
10. Salt to taste.
11. Fenugreek Seeds 1/4 tsp

For Tempering:
1. Mustard seeds
2. Curry Leaves

Method:
1. Pressure cook Dal by adding Green Chillies, Turmeric, Tomatoes and Fenugreek seeds. Mash them nicely and keep it aside.
2. Heat Oil in a Kadai or Pan, add Mustard seeds and Curry leaves, then add Onion and fry well.
3. Add remaining Vegetables and fry for a minute.
4. Now goes Tamarind Water, Sambar Powder and Hing.
5. Cook till the raw smell goes from Tamarind, now add mashed dal and 1/2 cup water and bring it to a boil.
6. Garnish with Coriander leaves.

=X= Serve Hot. =X=

Brussel Sprouts Vatha Kulambu

Vatha Kulambu using Brussel Sprouts.

Vatha Kulambu recipe is here.

Brussel Sprouts Vatha Kulambu

Pulunkari (Vendhaya Sambar)

# Pulunkari (Vendhaya Sambar) is a Traditional Kerala Dish.

# Highlight of this dish is "taste like sambar" but without much dal.

# Easy to make and Good to taste.

Source: My Aunty who featured in Oman Times with this Recipe.

Ingredients Needed:
1. Mixed Vegetables (Drumstick, Brinjal, Lady's Finger, Carrot etc)(Any Sambar vegetables) (cubed)
2. Tamarind small lemon size
3. Salt to taste
4. Slit Green Chillies 2
5. Hing
6. Turmeric Powder 1/4 tsp
7. Gud (jaggery) little

For Paste:
1. Fenugreek seeds (methi) 3/4 tsp
2. Toor dal 1 tsp
3. Raw Rice 1 tsp
4. Grated Coconut 3 to 4 table spoons.
5. Oil
6. Dry red Chillies 5 to 6 (according to taste)

For tempering
1. Oil
2. Mustard seeds
3. Curry leaves.

Pulunkari (Vendhaya Sambar)

Method:
1. Take out the Tamarind pulp and dilute it with water (2-1/2 cups)
2. Boil Tamarind water with Turmeric, Salt, Green Chillies and Hing.
3. Add Vegetables and cook till vegetables become soft.
4. Mix grinded paste, Gud (Jaggery ) and Cook further a for 5 minutes.
5. Temper with Mustard and Curry leaves.

This sambar can be made without any Toor Dal, instead, add little more Coconut.

:!: Serve with Hot Rice. :!:

Note: For best flavour use coconut oil for tempering.

Tomato Kulambu (Thakkali Kulambu)

Thakkali Kulambu (Tomato Kulambu)

=> Quick and Easy Kulambu.
=> Suitable side dish for Idli, Rice, Pongal, Chappathi etc.
=> Tasty Kulambu without tamarind.
How to make this?

Needed items:
1. Red Onion - 2
2. Ripe Tomatoes - 3
3. Sambar Powder - 1 1/2 tsp
4. Salt to taste
5. Cooked Toor dal - 3/4 cup
6. Turmeric Powder - 1/4 tsp

Grinding Items:
1. Coriander seeds - 1 tsp
2. Green Chilli - 1
3. Grated Coconut - 3 tsp
Fry the Coriander seeds and green chilli and Grind it with coconut.

Seasoning Items:
1. Mustard seeds
2. Fenugreek seeds
3. Jeera (Cumin seeds)
4. Curry leaves
5. Dry Red Chillies - 1 or 2
6. Oil - 2 1/2 tablespoons

Method:
1. Heat oil in a Kadai and season with Mustard, Cumin, Fenugreek, Curry leaves, Dry Red Chillies and fry the sliced Onion till brown.
2. Add Sambar powder, Turmeric powder and fry for 3 minutes in medium flame.
3. Add cubed Tomato pieces and fry once without breaking tomatoes.
4. Stir in Cooked dal, Grinded paste and Cook for 5 minutes in medium flame
5. Garnish with coriander leaves and serve hot.

Tomato Kulambu can be prepared in a Jiffy. Right or not ???

Milagu Kulambu

Milagu Kulambu

* A Spicy Kulambu without Cooked Dal.
* Stays good for upto 15 days, if refrigerated.
* Good for Nursing Mothers.

Ingredients needed:
1. Drum Stick (Vegetable) 2 - Cut into 4 inch pieces
2. Tamarind one big lemon size.
3. Salt to taste
4. Hing

Items for Grinding:
1. Toor dal 2 tsp
2. Dhania (coriander seeds) 1/4 tsp
3. Garlic Pods 3
4. Pepper 1 tsp
5. Dried red chilli 3 (accoring to taste)
6. Curry leaves little
Roast the above with 1 tsp of ghee and grind into paste.

For Seasoning:
1. Mustard seeds 1/4 tsp
2. Cumin seeds 1/2 tsp
3. Curry leaves
4. Oil or ghee 2 table spoons

Method:
1. Soak Tamarind and extract thick juice and keep it aside.
2. Heat oil in a pan/kadai season with Mustard, Cumin and Curry leaves and pour Tamarind extract.
3. Add Hing, Salt, Vegetable and bring it to a boil .
4. Once the raw smell of tamarind goes, add the grinded paste.
5. Cook till oil floats on top.

Note:
1. Sesame Oil enhances the flavour of the Kulambu.
2. Garlic pods can also be added to the seasoning ingredients.
3. Oil can also be added while cooking. More oil in the Kulambu will keep it fresh for more days.
4. Dried Mangoes, Manathakkali vathal can also be added in this Kulambu.

Poricha Kulambu

This is another variety of Sambar without any use of Tamarind. This is different from the normal Sambar as this uses Coconut.

Ingredients:
1. Snake gourd / Chow Chow / Any Spinach 1 cup
2. Cooked Toor dal ½ cup
3. Salt to taste
4. Turmeric powder
5. Hing

For grinding:
1. Coconut 5 table spoons
2. Jeera ( Cumin seeds) ½ tsp
3. Black Pepper ¼ tsp
4. Urad dal 2 tsp
5. Dry red chillies 3
6. Rice little

Fry all the above ingredients except cumin seeds. Grind it with Coconut and Cumin seeds to a nice paste and Keep aside.

Seasonings:
1. Mustard seeds ½ tsp
2. Fenugreek seeds little
3. Curry leave one string
4. Oil ½ tsp

Method:
1. Boil Snake gourd with Salt, Hing and Turmeric powder.
2. When it is completely cooked add the grinded paste and boil for few minutes.
3. Now add cooked dal , cook till it boils.
4. Season it and Serve hot with Cooked Rice.

* Best had with any fried vegetable like potato/yam fry and/or Roasted/Fried Papad. *

Kara Kulambu

Ingredients needed:
1. Small Onion 6 to 7 sliced.
2. One Tomato chopped
3. Garlic pods 4 to 5
4. Any One vegetable (lady’s finger, brinjal, bitter guard or drumstick)
5. Tamarind Paste 3 tsp or One lemon size. (To dilute in ¾ cup).
6. Hing little.
7. Red Chilli Powder 1 ½ tsp to 2 tsp
8. Coriander Powder 1 ½ tsp to 2 tsp.
9. Sambar Powder ½ tsp.
10.Turmeric powder little

For grinding:
1. Coconut 1 table spoon or coconut milk 1 table spoon. This takes out the extra hot and extra sour out of the dish.
2. ½ tsp Poppy seeds.

For seasoning:
1. Oil 2 table spoons.
2. Mustard seeds ½ tsp
3. Cumin seeds ¼ tsp
4. Fenugreek seeds ¼ tsp
5. Fennel seeds ¼ tsp
6. Urad dal and Channa dal ½ tsp.
7. Curry leaves one string

Method:
a. Heat oil in a pan or kadai and season with the above and fry onion and garlic till Golden brown.
b. Now add chopped tomato and fry till it becomes pulp and next goes the vegetables for few minutes (4-5 mins) of frying.
c. Add all powders, mix well and pour tamarind diluted water.
d. Bring it to a boil, till Oil floats on top.
e. Add the grinded Coconut or Coconut Milk and bring it to a boil for few minutes.

Ready -> Tasty and Spicy Kulambu is ready.

* This is best enjoyed with Idli or Dosa or Paratha or Plain Rice with Ghee. *

Araichu Vitta Sambar

Araichu Vitta Sambar:
Serves 4 persons.
Preparation : 20 Mins and Cooking: 20 Mins.
This version of Sambar is with lots of Vegetables and without any Sambar powder.

Ingredients :
Any Vegetable like Small onion (shallots), White pumpkin, Red pumpkin with Capsicum, Raddish, Drumstick, Brinjal, Lady’s finger, Carrot etc.
Note:
Generally Onion, Raddish, Carrot go together nicely. Another combination could be Drumstick, brinjal, lady’s finger etc.
Toordal - ½ cup
Tamarind Pulp 3 tsp or
Tamarind - Small lemon size.
Green Chilli (Slit) - 1
Hing - little
Salt - to taste
Turmeric powder
For Grinding:
2 tsp - Channadal
2 tsp - Coriander seeds
½ tsp - Raw Rice.
Few Fenugreek seeds
Dry Red chillies - 5 (according to taste)
Half Tomato
One small piece of Raw Onion
Fry the above except onion with little oil till red and grind it with raw onion to a paste.
Seasoning:
Curry Leaves one string
Coriander leaves handful
Mustard seeds 1 tsp
Cumin seeds ¼ tsp
Method:
Pressure Cook the dal with turmeric powder.
In an another utensil take tamarind diluted in water (approximately 1 ½ cup ).
Bring it to a boil with Salt, Hing, Slit Green Chillies and Vegetables.

When the raw smell of the tamarind goes, mix grinded paste and bring this mixture it to a boil.

Now is the time to add cooked, mashed dal with ¼ cup of water and Cook for 5 minutes. (it should boil ). Season it . Now the piping hot and delicious Sambar is ready.

This Sambar can be had as a main dish with Rice or Jeera Rice or as a choice side dish with Idli, Dosa, Vada Pongal etc.

To Make it more delicious follow some simple procedure:
1. Adding of Jaggery (¼ tsp ) or Small piece will bring nice taste of sambar.
2. While cooking dal, adding few fenugreek seeds will give nice taste to the Sambar and it can keep the Sambar good for a whole day.
3. While grinding , adding of raw onion will give Rich Tiffin (For Idli, Dosa etc) Sambar taste.

VATHA KULAMBU

Vatha Kulambu

Vatha Kulambu / Vendhaya Kulambu:-
This dish is a very hot and sour liquid dish.
This dish can stay good for 2 days.
This Kulambu can be enjoyed with Rice, Roasted “papad “ and “Vadu mango” pickle.

To make this vatha kulambu following items needed:
1.Tamarind small lemon size. Or tamarind paste 4 tsp
2.Any vatral ,or the following vegetables:
a.small onion (shallots)
b.Lady’s finger
c.Brinjal
d.drum stick
e.Yellow pumpkin
Any one vegetable cut in to cube size 1 cup
Sambar powder 2 tsp
Hing little
Salt to taste.

Seasonings:-
Mustard seeds ½ tsp
Toor dal ¼ tsp
Channa dal ¼ tsp
Fenugreek seeds ½ tsp
Dry red chillies 2
Curry leaves little
Oil 3 table spoon

Preparation method:
Heat kadai with oil and season with the ingredients.
Add vatral or any other vegetable and fry for few minute.
Put sambar powder and fry for few seconds and pour diluted tamarind water.
Add salt , let it boil in medium flame for about 15 to 20 minutes.
When oil floats on top, your vatha kulambu ready.

Tips:
1. If u dilute tamarind very thick, to remove the sourness add little jaggery.
2. If it is watery, take one tsp of rice or corn flour and dilute it with 3 tsp of water pour on kulambu and bring it to boil for few minutes.
3. While doing the seasoning we should be very careful and should not over fry fenugreek. as it can give a bitter taste.

[ [ More Kulambu / Buttermilk Sambhar ] ]

More Kulambu / Buttermilk Sambhar

This dish is a Southern Version of the North Indian Kadi. This contains vegetables.

Ingredients::
1. Sour curds: one cup
2.Vegetables(White pumpkin or lady finger or chow-chow): ½ cup cut nicely
3. Salt to taste
4. Turmeric powder ¼ tsp
5. Hing little

For Grinding::
1. Channa dal 2 tsp
2. Rice 1 tsp
3. Cumin seeds 1 tsp
4. Ginger small piece
5. Green chillies 3 to 4 nos
6. Grated Coconut ¼ cup to ½ cup
Soak all the above and grind into smooth paste.

For Garnishing::
1. 2 tsp oil
2. ½ tsp mustard seeds
3. One sting curry leaves
4. ¼ tsp fenugreek seeds.
5. One dried red chilli

Making Method::
1. Boil vegetables with salt and turmeric powder.
2. Then add grinded paste and boil for few seconds.
3. Beat the curd with ½ cup water. Add Salt. Add the beaten curd and let it boil till foamy.
4. Garnish it with the above ingredients.

Tips::
1. While boiling only little salt for vegetable should be added.
2. Remaining salt should be added to the diluted curd.
3. After pouring curd should not boil for long time,it will trun in to watery.
4. While grinding adding few seeds of fenugreek will help to retain the dish the good for full day.
(It will not go sour.)
5. Season with coconut oil gives good flavour.
6. Best combination for more kulambu is paruppu usili.
7. If you are using Lady finger, cut it length wise and fry it in oil with the seasoning and pour it on the Kulambu after it is almost ready and boil for few more minutes.