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Showing posts with label Sambar/Kulambu. Show all posts

Poondu Kulambu 2 (without tamarind)

Ingredients:
  • Garlic - 15 to 20 flakes
  • Shallot onions - 20
  • Tomato - 2
  • Sambar powder - 1 1/2 tbsp
  • Turmeric powder - 1 tbsp
  • Asafoetida - 1 pinch
  • Salt as required.
  • Mustard seeds - 1 tbsp
  • Curry leaves
To Grind:
  • Pepper corns - 1/2 tbsp
  • Cumin seeds - 1 tbsp
  • Grated coconut - 1 or 2 tbsp
Method:
  • Remove skin from the garlic pods and boil it in 1/2 cup water for 5 minutes.
  • Cut the onions and tomatoes, keep this aside.
  • In a pan, add oil and mustard seeds, as it starts spluttering, add curry leaves, chopped onion and tomato, saute this for 2 to 3 minutes.
  • Now add sambar powder, turmeric powder, asafoetida, salt, and ground paste.
  • Saute it for 2 minutes and add 1 1/2 cups of water.
  • When it starts boiling add boiled garlic pods(along with the water used for boiling).
  • Cook this kulambu in medium flame for 10 minutes.
  • Serve it with rice.

Keerai Kulambu

You can use this simple method only for preparing mulai keerai or ara keerai.
Ingredients:
  • Keerai/Greens - 1 bunch
  • Tomato - 1
  • Onion - 1
  • Garlic - 4
  • Tamarind - very little
  • Water - 1/2 cup
  • Red chillies - 2
  • Mustard seeds - 1/2 tbsp
  • Curry leaves - few
  • Salt as required
Method:
  • In pressure cooker, add chopped green leaves, chopped onion and tomato, garlic, and tamarind along with water and salt.
  • Pressure cook nicely so that it is mashed nicely. 
  • Now in a small pan, add oil, when oil becomes hot add mustard seeds, red chillies, and curry leaves, add this to the nicely cooked keerai kulambu.
  • Serve it with rice.

Toor Dal - Tomato Rasam/ Thuvaram Parupu - Thakkali Rasam

Ingredients:
  • Tomatoes - 3
  • Toor dal - 3/4 cup
  • Tamarind juice - 3/4 cup
  • Pepper - 1/2 tbsp
  • Cumin seeds - 1/2 tbs
  • Garlic pods - 5
  • Red chillies - 3
  • Curry leaves - few
  • Mustard seeds - 1/2 tbsp
  • Coriander leaves - few
  • Turmeric powder - 1 tbsp
  • Salt as required
Method:
  • Pressure cook tomatoes along with toor dal nicely. (Both should blend and mashed well)
  • Grind cumin seeds, garlic, and pepper coarsely.
  • In a pan, add oil, mustard seeds, curry leaves, and red chillies.
  • Then add tamarind juice, turmeric powder, salt, and cooked toor dal- tomatoes.
  • When the rasam starts boiling, add coriander leaves and switch off the stove,
  • Serve this with rice and potato fry.

Vegetable Kulambu

Ingredients:
  • Carrot - 2
  • Onion - 1
  • Potato - 1
  • Peas - 1/2 cup
  • Beans - 15
  • Snake gourd - 1
  • Broad beans - 7
  • Cluster beans - 15
  • Grated coconut - 2 tbsp
  • Sambar powder/chilli powder - 1 1/2 tbsp
  • Cumin seeds - 1 tbsp
  • Fennel seeds - 1 tbsp
  • Salt as required
Method:
  • Wash and cut all the vegetables(medium size).
  • You can choose any combination of vegetables.
  • Pressure cook the vegetables along with sambar powder, salt, and with one cup of water.
  • Now grind grated coconut, cumin seeds, and fennel seeds.
  • Add the ground paste to the cooked vegetables and let it boil for 3 to 4 minutes.
  • Serve this kulambu with rice and appalam.

Poondu/Garlic Kulambu


Ingredients:
  • Garlic pods - 40
  • Shallot onion - 7
  • Tomato - 1
  • Sambar/Chilli powder - 1 tbsp
  • Cumin seeds - 1 tbsp
  • Pepper seeds - 1 tbsp
  • Tamarind - small lemon size
  • Salt as required
  • Curry leaves few
Method:
  • Grind onion, cumin seeds, and 1/2 tbsp pepper in to paste.
  • Extract juice from the tamarind.
  • Add oil in a pan, add mustard seeds, curry leaves cumin seeds, 1/2 tbsp  pepper, saute this for 1 minute.
  • Now add garlic pods, fry this 2 or 3 minutes.
  • Add the ground paste, sambar powder, and salt.
  • Finally add tamarind juice and let it boil for 15 minutes.
  • Serve this with rice and papad.
Garlic is very important for breast feeding mothers.
Garlic helps mother to feed milk for longer period.

Thakkali Kulambu/ Tomato Kulambu

Ingredients:
  • Tomatoes - 4
  • Onion - 2
  • Grated coconut - 1/4 cup
  • Cumin seeds - 1 tbsp
  • Fennel seeds - 1 tbsp
  • Chilli powder/Sambar powder - 11/2 tbsp
  • Salt as required
Method:
  • In a pressure cooker, add one tbsp oil and then add chopped tomatoes and finely cut onion.
  • Saute it for 3 minutes, then add one cup of water.
  • Finally add required salt and sambar powder.
  • Pressure cook this above ingredients.(four or five whistles is enough)
  • Now grind grated coconut, fennel seeds, and cumin seeds.
  • Add this ground paste to the pressure cooked kulambu and let it boil for 3 minutes.
  • Serve this with hot rice and appalam.

Mor Kulambu/ Butter milk Kulambu



Ingredients:

  • Vegetables                                        - 1 cup
  • (Lady fingers or ash guard or 
  • carrot or Cucumber or Drumstick)
  • Butter milk                                        - 2 cups
  • Toor dal                                            - 1 tbsp
  • Cumin seeds                                      - 1tbsp
  • Green chillies                                     - 2
  • Raw rice                                            - 1/2 tbsp
  • Coriander seeds                                 - 1 tbsp
  • Turmeric powder                               - 1/2 tbsp
  • Grated coconut                                  - 2 tbsp
  • Mustard seeds                                   - 1 tbsp
  • Red chillies                                        - 3
  • Curry leaves                                      - few
  • Salt to taste

Method: 

  • Soak toor dal and raw rice for 10 minutes and grind it along with coriander seeds, grated coconut, green chillies, and cumin seeds into paste
  • Churn buttermilk and keep it aside.
  • Boil chosen vegetable(i chose lady fingers) with little water(one small tumbler of water).
  • Now add the ground paste along with salt and turmeric powder.
  • When the raw smell of the paste disappears, add the churned butter milk and immediately switch off the stove.
  • In a small frying pan, add oil and then add mustard seeds, red chillies, and curry leaves, add this fried items to garnish the mor kulambu.
Cooking time: 20 minutes
This is a simple and yummy recipe.

Rasam



Ingredients: 

  • Tamarind - Golf ball size
  • Garlic- 3 pods
  • Red chilli - 1
  • Cumin seeds - 1 tbsp
  • Black Pepper - 1 tbsp
  • Tomato - 1 
  • Turmeric powder - 1/2 tbsp
  • Mustard seeds - 1 tbsp
  • Fenugreek seeds - 1/2 tbsp
  • Asafoetida - a pinch
  • Curry leaves
  • Coriander leaves for garnishing
  • Salt to taste

Method:

  • Soak tamarind for 30 minutes in water, extract the juice of tamarind for about 1 cup.
  • In a pan, add oil and then add mustard seeds, fenugreek seeds, and curry leaves.
  • Now add the tamarind juice and 1/4 cup of water.
  • Grind cumin seeds, garlic, pepper, and red chilli into paste, add this ground mixture to the tamarind.
  • Add chopped tomatoes to the above mixture along with asafoetida, salt, and turmeric powder.
  • When this mixture starts boiling, add the chopped coriander leaves and remove rasam from heat.

Cooking time: 15 minutes
Rasam along with potato curry is the wonderful lunch one could ever have.

Pachai Pattani Kurma Kulambu/ Green Peas Kurma Kulambu



Ingredients:

  • Pachai Pattani/Green Peas - 1 cup
  • Ginger garlic paste - 1 tbsp
  • Onion - 1
  • Tomato - 1
  • Cinnamon - 1
  • Cardamom - 1
  • Bay leaf - 1
  • Fennel seeds - 1 tbsp
  • Grated coconut - 1/2 cup
  • Green chilli - 1
  • Cashew - 5
  • Cumin seeds-  1 tbsp
  • Chilli powder or sambar powder - 1 1/2 tbsp
  • Coriander powder - 1/2 tbsp
  • Turmeric powder - a pinch
  • Salt to taste

Method:

  • Soak green peas overnight and pressure cook for 3 whistle ( don't overcook).
  • In a frying pan, add oil, then bay leaf, cinnamon, cardamon, fennel seeds, cumin seeds.
  • Then add chopped onion, saute until it becomes transparent, then add ginger garlic paste.
  • Saute this mixture until the raw smell disappears.
  • Now add chopped tomato and chopped green chilli, saute it for few minutes.
  • Grind grated coconut and cashew, add this ground mixture to the above substances.
  • Now add red chilli powder, coriander powder, salt, and turmeric powder, and add water as required.
  • When the mixture starts boiling, add boiled green peas.
  • Boil this kurma for few minutes until the gravy becomes thick

Cooking time: 30 minutes
This goes best with rice and rotis

Sambar



Ingredients:

  • Potato - 2
  • Carrot - 2
  • Tomato - 1
  • Shallot onions - 10
  • Toor dal - 50 gms
  • Tamarind juice - 1/2 cup
  • Asafoetida - a pinch
  • Cumin seeds - 1 tbsp
  • Sambar powder - 1 tbsp
  • Mustard seeds - 1/2 tbsp
  • Cilantro (optional)
  • salt to taste

Method:

  • Pressure cook toor dal along with cumin seeds and asafoetida
  • Add chopped vegetables (onion, tomato, carrot, potato) to the toor dal.
  • Now add tamarind juice, 1/2 cup water, sambar powder, and salt.
  • Cilantro is optional, if you like the smell add it.
  • Now again pressure cook the whole mixture.
  • Then in a small pan, add oil, mustard seeds, and curry leaves, and finally garnish the sambar with this mixture.

Cooking time: 15 to 20 minutes
Very easy and quick method. You can substitute, broad beans or radish for carrot and potato. 

Ennai Kathirikai Kulambu/ Brinjal Kulambu



Ingredients:
  • Brinjals - 1/2 kg 
  • Pepper - 1 tbsp
  • Fenugreek - 1/2 tbsp
  • Cumin seeds - 1 tbsp
  • Green chillies - 2
  • Red chillies - 2
  • Turmeric powder - a pinch
  • Onion - 3 or shallot onion - 15
  • Tomato - 1
  • Curry leaves - few
  • Mustard seeds - 1 tbsp
  • Chilli powder - 1 1/2 tbsp
  • Tamarind juice - 1/2 cup
  • Dhania powder - 1 tbsp
  • Grated coconut - 1 tbsp (optional)
  • Salt to taste

Method:

  • Make four slits on the brinjals from the top without removing the stem
  • In a pan, add oil and shallow fry the brinjals
  • Remove brinjals and keep it aside.
  • Now add some more oil to the same pan and add mustard seeds, curry leaves, and fenugreek seeds.
  • Add chopped onion and fry until it becomes transparent, now add chopped tomatoes and chopped green chillies.
  • Grind pepper, cumin seeds, and red chillies, add this mixture to the pan.
  • Fry for few minutes and then add tamarind juice, 1 cup of water, chilli powder, salt and dhania powder
  • Let the whole mixture boil and when the raw smell disappears, add the fried brinjals.
  • Let the kulambu boil for five minutes and if you want add grated coconut before switching off the stove.

Cooking time: 30 minutes
One of my favorite recipes, serve with rice and appalam.

Easy Parupu Sambar/Parupu Kulambu



Ingredients:

  • Toor dal - 1 cup
  • Shallot onions/ Sambar Onion- 3 to 4
  • Garlic Pods - 2
  • Tomato - 1
  • Green Chilli - 1
  • Turmeric powder - 1/2 tbsp
  • Salt - as required

Garnishing:

  • Mustard seeds: 1/2 tbsp
  • Red chillies - 3
  • Curry leaves - few
  • chilli vadagam - few [you can easily get this vadagam in most of the supermarkets]

Method:

  • In a pressure cooker, add toor dal, sliced onion, sliced tomato, finely chopped garlic, chopped green chilli, turmeric powder, and salt.
  • Pressure cook this ingredients, let the whistle blow for at least 4 or 5 times, so that the ingredients are nicely cooked and blended.
  • In a frying pan, add mustard, curry leaves, red chillies, and chilli vadagam.
  • Add this to the parupu, now your sambar is ready.

Note: If you don't have vadagam, don't worry, leave it and add the other garnishing items.
Preparation Time: 15 to 20 minutes.
This is the simple version of sambar and you can prepare this very easily. Add ghee to the rice before adding sambar, it tastes yummy. Nothing can beat this taste.
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