Cauliflower Kulambu

Ingredients

10 big cauliflower florets

1/2 kg small onions chopped                                                                                            

1 teaspoon black mustard seed

1 teaspoon cumin seed

2 teaspoons of chilli powder

2 teaspoons of cumin powder

1 teaspoon turmeric powder

1 cup coconut milk

6 teaspoons of oil

salt as per requirement

 Preparation of Cauliflower Kulambu

• Place the cooker on the stove.
• Add 6 teaspoons of oil to it.
• Add 1 teaspoon black mustard seed to the cooker.
• When mustard seeds start to burst, add 1 teaspoon cumin seeds to the cooker.
• When cumin seeds start to change color, add the chopped onions to the cooker.
• Fry the onion in medium flame , until it becomes golden brown.
• Now add the cauliflower florets to the cooker.
• Add 1/2 glass water to the cooker.
• Also add 1 teaspoon turmeric powder, 2 teaspoons of chilli powder and 2 teaspoons of cumin powder to the cooker.
• Stir the mixture well.Add salt as per requirement.
• Now cook the kulambu in low flame, until you hear 1 whistle.
• By this time , cauliflower will be cooked and also the kulambu would have acquired proper consistency.Be cautious not to overcook the cauliflower florets.
• At the end add 1 cup of coconut milk to the kulambu.
• Heat the kulambu if required to obtain good consistency.

 

 

 

 

 

 

 

Have Cauliflower Kulambu for lunch with rice.

Taste the very different Cauliflower Kulambu and post in your views.

Brinjal Drumstick Kulambu

Ingredients

3 brinjals

1 drumstick

1 tomato

10 small onions

1 green chilly

finger sized piece of tamarind

1 teaspoon black mustard seed

1 teaspoon fenu greek

1 teaspoon cumin seed

pinch of asafoetida

1 teaspoon turmeric powder

2 teaspoons of chilli powder

2 teaspoons of cumin powder

5 teaspoons of oil

1/2 cup of fresh coconut milk

salt as per requirement

Prerequisite

Soak tamarind in water and leave it aside for half an hour.

 

Wash the brinjals and drumstick and cut it into medium sized pieces.

Also grind the onions and tomato together without adding water.

Make a small cut in the green chilly along its length.

Preparation of brinjal drumstick kulambu

• Place the cooker on the stove.
• Add 5 teaspoons of oil to it.
• Add 1 teaspoon black mustard seed, 1 teaspoon fenugreek, 1 teaspoon cumin seed and a pinch of asafoetida to the oil.
• When the mustard seeds start to burst, add the green chilli to the oil.
• Once the green chilli becomes white here and there, add the ground onion-tomato paste.
• Stir it well and fry onion-tomato paste for few minutes, till the raw onion smell disappears.
• Now add the cut brinjal and drumstick to the cooker.
• Add 2 teaspoons of chilli powder, 2 teaspoons of cumin powder and 1 teaspoon turmeric powder to the kulambu.
• Now squeeze the tamarind properly in water and add the tamarind essenced water to the cooker.
• Add additional water if required.
• Add salt to taste.
• Now cook the kulambu in medium flame for 10 minutes or until you hear 2 whistles.
• Now open the cooker.Heat the kulambu if its watery.Finally add 1/2 cup of coconut milk and stir the kulambu well. 

 

Have brinjal drumstick kulambu with rice for lunch.

Taste the hot spicy delicious South Indian Brinjal Drumstick Kulambu.

Dried Bean Brinjal Kulambu

Ingredients

1/2 cup dried bean

3-4 brinjals

1/4 kg small onions or 1/2 big onion

1 tomato                                                                                                                                             

2 green chillies

6 garlic pods

small piece of tamarind

1 teaspoon turmeric powder

2 teaspoons of chilli powder

2 teaspoons of cumin powder

6 teaspoons of oil

1 teaspoon black mustard seed

1 teaspoon fenugreek

1 teaspoon cumin seed

pinch of asafoetida

salt as per requirement

Prerequisites

Dried bean should be soaked in water for a minumum of 9 hours prior to cooking.So it is better, you soak dried bean in water during the night hours.It will be ready to cook in the next morning.This is the main prerequisite.

 

Other simple requirements before starting the preparation of kulambu

Soak a small piece of tamarind in water and leave it aside for 1/2 hour.

Cut the onions.Peel the garlic pods.Also make a single lengthy cut in the green chillies along its length.

Wash the brinjals and cut it into medium sized pieces.

 

Preparation of dried bean brinjal kulambu

• First add the dried bean alone to the cooker.
• Add 1 tumbler water to it.
• Cook dried bean in medium flame for 12 minutes.
• The bean will get cooked.Transfer it to a vessel.If there is water in the cooker, do not drain it.Transfer the water also along with the bean to the vessel.

 

 

 

 

 

 

•  Now place the cooker on the stove.
• Add 6 teaspoons of oil to it.
• Add 1 teaspoon black mustard seed, 1 teaspoon fenugreek, 1 teaspoon cumin seed and a pinch of asafoetida to the oil.
• When mustard seeds start to burst, add the cut onions, garlic pods and green chillies to the oil.
• Fry onions for few minutes, until it becomes golden brown.
• Once onion is deeply fried, add the cut tomato to the oil.
• Fry for few more minutes, until tomato lets out its juice.
• Now add the cut brinjals and cooked beans(with water if available) to the cooker.
• Squeeze tamarind properly in water and add the tamarind essenced water to the cooker.Add additional water if required.
• Now add 1 teaspoon turmeric powder, 2 teaspoons of chilli powder, 2 teaspoons of cumin powder and salt to taste.  
• Now cook the kulambu in low flame for 10 minutes.You will hear 3 whistles.

 

• If the kulambu is watery, heat it for few more minutes to get proper consistency.

Dried bean brinjal kulambu tastes excellent with rice.Have it for lunch.

 

Taste South Indian’s Hot Spicy Dried Bean Brinjal Kulambu and post in your views.

Brinjal Kulambu

Ingredients

1/4 kg brinjal

1/4 kg small onion

1 tomato

1 green chilly

tamarind(finger sized piece)

5 teaspoons of oil

1 teaspoon black mustard seeds

1 teaspoon fenugreek

1 teaspoon cumin seeds

pinch of asafoetida

1 teaspoon turmeric powder

2 teaspoons of chilli powder

2 teaspoons of cumin powder

salt as per requirement

Prerequisites

Wash the brinjals thoroughly and cut it into medium sized pieces.

Cut the onions and tomato.Make a long cut in the green chilly along its length.Do not cut the green chilly entirely.

Put the tamarind into a bowl and add some water to it.Water should be slightly above the tamarind, just enough to cover it.Let it remain soaked in water for 1/2 an hour.

 

Preparation of brinjal kulambu

• Place the cooker on the stove.
• Add 5 teaspoons of oil to it.
• Add 1 teaspoon black mustard seed, 1 teaspoon fenugreek, 1 teaspoon cumin seed and a pinch of asafoetida to the oil.
• When mustard seeds start to burst, add the cut onions, tomato and green chilly to the oil.
• Fry onion for few minutes, until it turns golden brown.
• Now add the cut brinjals to the cooker.
• Stir it well.
• Now squeeze the tamarind in the water in bowl and add the tamarind essenced water to the cooker.Leave the tamarind extract behind.
• Add additional water if required.
• Now add 1 teaspoon turmeric powder, 2 teaspoons of chilli powder, 2 teaspoons of cumin powder and salt to taste.
• Cook the brinjal kulambu in mild flame for 5 minutes.You will hear 2 whistles.
• If the kulambu is watery, heat it for few minutes to get proper consistency.

 

Brinjal Kulambu is ready.Have it with rice for lunch.You can even have it with tamarind rice.It tastes good.

 Taste South Indian’s Spicy Brinjal Kulambu.Post in your views.

Thai EggPlant Kulambu

Ingredients

1/4 kg thai eggplant

1/2 big onion or 10 small onions

5 garlic pods

1 tomato

1 green chilly

tamarind(finger sized piece)

1 teaspoon black mustard seed

1 teaspoon fenugreek

1 teaspoon cumin seeds

pinch of asafoetida

1 teaspoon turmeric powder

2 teaspoons of chilli powder

2 teaspoons of cumin powder

5 teaspoons of oil

salt as per requirement

Prerequisites

Cut the onions and tomato.Do not cut the green chilly entirely.Just make a lengthy cut along its length.Peel the skin of the garlic pods.Do not cut the garlic pods.

Cut the thai eggplant into 2 pieces.You need to remove the seeds from it.For this you can squeeze the cut thai eggplants slightly, so that the seeds in the middle falls.Or put the cut pieces in hot water and then squeeze it to remove the seeds.

Also take a finger sized piece of tamarind and soak it in water.Leave it to remain in water for 1/2 an hour.

 

 Preparation of thai eggplant kulambu

• Place the cooker on the stove.
• Add 5 teaspoons of oil to it.
• Add 1 teaspoon black mustard seed, 1 teaspoon cumin seed, 1 teaspoon fenugreek and a pinch of asafoetida to the oil.
• When mustard seeds start to burst, add the cut onions, tomato, garlic pods and green chilly to the oil.
• Fry it for few minutes, until the onions turn golden brown.
• Now add the cut thai eggplant(without seeds) to the cooker.
• Squeeze the tamarind properly in water and add the tamarind essenced water to the cooker.Add more water if desired.
• Now add 1 teaspoon turmeric powder, 2 teaspoons of chilli powder, 2 teaspoons of cumin powder and salt to taste.
• Cook the kulambu in medium flame until you hear 2 whistles.

 

• If you find the kulambu to be watery, heat it for sometimes to get the kulambu consistency.

Have thai eggplant kulambu with rice for lunch.

 

 

 

 

 

Taste the very different Thai EggPlant Kulambu and post in your views.

Dried Bean Kulambu

Ingredients

a small cup of dried bean

1 big onion or 1/4 kg small onions

2 tomatoes

tamarind (finger sized piece)

10 peeled garlic pods

pinch of asafoetida

1 teaspoon black mustard seed

1 teaspoon fenugreek

1 teaspoon cumin seeds

1 teaspoon turmeric powder

2 teaspoons of chilli powder

2 teaspoons of cumin powder

5 teaspoons of oil

salt as per requirement

Prerequisites

• Soak dried bean in water and leave it aside for minimum of 9 hours.So better leave it in a bowl with water during the night hours.So that you can use it for cooking the next day.

  

• Chop the onion into fine pieces.Peel the skin of garlic pods.Do not cut the garlic pods.

 

• Cut the tomatoes.

• Place tamarind in a separate bowl and add water to it.Let tamarind remain soaked in water for 1/2  an hour.

Preparation of dried bean kulambu

• First cook the dried bean separately.For this take the cooker and place it on the stove.Add dried bean along with water to the cooker.Cook in medium flame for 15 minutes.The bean though not fully cooked, will almost be cooked.It is enough to cook to an extent that, the bean can be bitten by our teeth.Do not overcook it.This is because while making kulambu again we cook beans with other ingredients.Now keep the cooked beans aside in a bowl.Do not drain the water.

 

 

 

 

     

 

• Now place the cooker on the stove.
• Add 5 teaspoons oil to it.
• Add 1 teaspoon black mustard seed, 1 teaspoon fenugreek, 1 teaspoon cumin seed and a pinch of asafoetida to the oil.
• When mustard seeds start bursting and cumin seeds turn dark brown, add the chopped onions and garlic pods to the oil.
• Let onions fry for few minutes.
• Now add the cut tomatoes to it.
• Stir the mixture well, so that everything gets properly blended.Let the onions and tomatoes fry together for few more minutes.Meanwhile you will find that the tomatoes lets out its juice.
• Now to this add the cooked beans with water(The water is the one we used to cook the beans and have not drained it off).
• Add 1 teaspoon turmeric powder, 2 teaspoons of chilli powder, 2 teaspoons of cumin powder and salt as per the requirement.
• At the end, squeeze the tamarind properly in water and add that tamarind essenced water also to the cooker.
• Now close the cooker and cook the kulambu in mild flame for 10 minutes.

 

• If the kulambu is watery, heat it for few minutes to get the right consistency.

Dried Bean Kulambu is one among my favorite kulambus.Have it with rice for lunch.

Try Dried Bean Kulambu with this recipe.Its for sure you will enjoy your lunch.

FenuGreek Kulambu

Ingredients

1 big onion or 1/2 kg small onions

10 gralic pods

1 tomato

3 teaspoons of fenugreek

1 teaspoon cumin seeds

1 teaspoon turmeric powder

2 teaspoons of chilli powder

2 teaspoons of  cumin powder

tamarind(finger sized piece)

pinch of asafoetida

5 teaspoons of oil

salt as per requirement

Prerequisites

• Put tamarind in a small bowl.Add water to it.Water level should be just above the tamarind.Keep it aside for 1/2 an hour.
• Cut the onions and tomato.
• Peel the skin from the garlic pods.Do not cut the garlic pods to pieces.

 

 

 

 

 

 

Preparation of fenugreek kulambu

• Place the cooker on the stove.
• Add 5 teaspoons of oil to it.
• Add 3 teaspoons of fenugreek, 1 teaspoon of cumin seeds and a pinch of asafoetida to the oil.
• When cumin seeds start to change color, add the cut onions ,tomato and garlic pods to the oil.
• Fry the mixture for few minutes.Onions will turn golden brown.
• Now squeeze the tamarind properly in water in bowl.Extract all the essence to the water.Leave the tamarind extract behind.
• Now add this tamarind essenced water to the cooker.
• Also add 1 teaspoon turmeric powder, 2 teaspoons of chilli powder, 2 teaspoons of cumin powder to the cooker.
• Add salt to taste.
• Add some water if required.
• Cook fenugreek kulambu in mild flame in cooker for 10 minutes.You will probably hear 2 sounds.
• If you find the kulambu not in proper consistency(ie if it is watery) heat it for few minutes to get the desired consistency.

                                                     

  

 

 

 

 

 

 

 

 

 

 

 

 

Have fenugreek kulambu with rice for lunch.

How is FenuGreeek Kulambu?Taste it and post in your views.

Toor Dal recipe

Ingredients

1 cup toor dal

1 teaspoon turmeric powder

5 teaspoons of oil

1 garlic pod

1 teaspoon black mustard seed

1 teaspoon urad dal

handful of cut onions

2 cut green chillies or dried red chillies

bunch of curry leaves

salt as required

Preparation

• Add 1 cup of toor dal to the cooker.
• Add water in the ratio of 1:3.
• Add 1 teaspoon of turmeric powder and 1 teaspoon of oil to the cooker.
• Also add 1 garlic pod.Garlic is added because toor dal causes gastric problem for some people.
• Cook dal for 15 minutes in medium flame.

 

 

 

 

 

 

 

Seasoning of toor dal

• Add 4 teaspoons of oil to the frying pan.
• Add 1 teaspoon mustard seed to the oil.
• When mustard seed bursts, add 1 teaspoon urad dal to the oil.
• When urad dal becomes golden brown, add cut onions, broken red chillies and curry leaves to the kadai.
• Fry for few minutes and then add this to the toor dal in cooker.

Toor dal can be taken as it is with rice, or with combination of rasam.Children can take rice with toor dal and ghee.They love to eat it.

Add this recipe to your child’s food menu.

Tamarind Rasam

Ingredients

tamarind(finger size)

1 tomato

2 dried red chillies

4 garlic pods                                                                                                         

2 teaspoons of cumin powder

2 teaspoons of black pepper powder

pinch of asafoetida

1 teaspoon turmeric powder

1 teaspoon mustard seed

1 teaspoon cumin seed

1 teaspoon fenugreek

bunch of curry leaves

coriander for garnishing

4 teaspoons of oil

salt as per requirement

Prerequisite

• Put tamarind into a bowl.
• Add water that is just enough to cover the tamarind in the bowl.
• Keep this bowl aside for 1/2 an hour.

Preparation of tamarind rasam

• Extract the tamarind essence into the bowl.Throw off the tamarind chunk.
• Put a tomato into this bowl.
• Squeeze this tomato with hand.Let the tomato blend properly with the tamarind essence.
• Add 1 cup of water to the bowl.
• Now add 4 smashed garlic pods, 2 split dried red chillies, a pinch of asafoetida, 2 teaspoons of cumin powder, 2 teaspoons of black pepper powder, 1 teaspoon turmeric powder to the bowl.

 

• Now place the kadai on the stove. Let the flame be medium throughout the process.
• Add 4 teaspoons of oil to the kadai.
• Add 1 teaspoon mustard seed, 1 teaspoon fenugreek, 1 teaspoon cumin seed to the oil.
• When mustard seeds start bursting, add a bunch of curry leaves to the oil.
• When you hear curry leaves sound, pour the contents of the bowl to the kadai.
• Let the kadai be in medium flame for 5 minutes.
• Now you may smell the aroma of tamarind rasam throughout your residence.
• Garnish the rasam with coriander leaves and add salt as per requirement.

 

 

 

 

 

 

Have tamarind rasam with rice.

So how is this Tamarind Rasam?Taste it and post in your comments.

Sambar For Rice

Ingredients

1/2 cup toor dal

1/4 kg of sambar vegetables like drumstick , pumpkin , carrot , brinjal , ladies finger , onion or a combination of these vegetables

1 tomato                                                                                                                  

1 green chilly

8 teaspoons of oil

1 teaspoon mustard seed

1 teaspoon urad dal

1 teaspoon black pepper

1 teaspoon cumin seed

1 teaspoon fenugreek

pinch of asafoetida

1 teaspoon turmeric powder

2 teaspoons of sambar powder or 2 teaspoons of chilli powder+2 teaspoons of coriander powder

small piece of tamarind

coriander leaves for garnishing

salt to taste

Prerequisites

• Soak tamarind in water and leave it aside for 1/2 an hour.
• Cut sambar vegetables of your choice.Also cut the tomato .Make a single strip cut in the green chilly along its length.

 

 

 

 

 

 

 

Preparation of dal for sambar

• Take 1/2 cup toor dal in the cooker.
• Add water to it in the ratio of 1:3.
• Also add 1 teaspoon of turmeric powder and 1 teaspoon of oil to it.

 

 

• Cook dal for 15 minutes in mild flame.
• Once dal is ready transfer dal to a vessel.
• Now dal for sambar is ready.

 

 

 

 

 

 

 

 

Preparation of sambar

• Add 7 teaspoons of oil to the cooker.
• Add 1 teaspoon of mustard seed, 1 teaspoon of urad dal, 1 teaspoon of black pepper, 1 teaspoon of cumin seed, 1 teaspoon of fenugreek and a pinch of asafoetida to the oil.
• Once urad dal becomes golden yellow, add the cut vegetables, tomato and green chilly to the cooker.
• Now add 1/2 cup water to the cooker.
• Cook the contents for 2 whistles.

 

• Once vegetables are cooked , add the already prepared dal to it.
• Also add the soaked tamarind’s extracted essence to it.
• Add 2 teaspoons of chilli powder, 2 teaspoons of coriander powder and salt to it. As an alternative you can add sambar powder(if you have one) instead od chilli and coriander powder.
• Allow sambar to get heated for 3 minutes.
• Garnish sambar with coriander leaves.

 

Have this sambar with rice. Enjoy your lunch.

So how is this world fame South Indian Sambar?