Coming to day 2 of Blogging Marathon#61 under the theme Meal Ideas is a kulambhu recipe with shallots and garlic.
Kara kulambhu can be made in so many ways,but this one is with no veggies.Using shallots and garlic makes this kulmabhu finger licking.Sambar powder gives an added flavor to this kulambhu.This recipe I noted down from my aunt's family cook and wanted try since long.Finally I made it for this theme and in the original recipe no tomato is used,but I used a small tomato.
As we prefer simple and comforting meals I paired up the kulambhu with rice,vendaikkai(okra
) poriyal and keerai(spinach) masiyal,appalam along with tomato rasam.It was so filling and a comforting lunch for a rainy afternoon.Off to the recipe...
Basic Information Preparation time 10 minutes
Cooking time 30 minutes
Cooking time 30 minutes
Serves 4(generously)
Ingredients
Ingredient | Quantity |
|---|---|
Shallots/chinna vengayam | 10-13(halved) |
Garlic/poondu | 12-15 cloves |
Tamarind/puli | a big gooseberry size |
Salt | 1.5 tsp |
| Curry leaves /karivepillai | few leaves |
Turmeric powder/manjal podi | 1/4 tsp |
Mustard seeds/kadugu | 1 tsp |
Fenugreek seeds/vendhayam | 1/8 tsp |
Oil | 2 tbs |
To saute and grind
Ingredient | Quantity |
|---|---|
Shallots/chinna vengayam | 3-4 |
Garlic/poondu | 2-3 cloves |
Tomato | 1(small size) |
2 tbs | |
Curry leaves/karivepillai | 1 sprig |
| Cumin seeds/jeeragam | 1 tsp |
Fennel seeds/sombu | 1 tsp |
Black pepper/milagu | 1 tsp |
Fenugreek seeds/vendhayam | 1/8 tsp |
Oil | 2 tsp |
Method
- Soak the tamarind in a cup of water and extract the juice and keep it aside .Heat 2 tsp of oil in a pan and add the cumin,fennel seeds and black pepper.Fry it for a minute then add in the shallots and garlic.Saute it till the shallots turned pinkish,then goes in the sambar powder.Give it a mix till everything gets blend well.
- Add in the chopped tomato and curry leaves,saute it till the tomato becomes mushy.If it is too dry sprinkle few drops of water.Put off the flame and grind it to a smooth paste once it becomes cold.Mix the ground paste with the tamarind water and set it aside.
- Heat the pan with oil and crackle the mustard seeds and fenugreek seeds.Add in the shallots and saute it fora minute.Then add the garlic and fry it till translucent.The add the tamarind mixture.
- Add around 1/2 cup of water,salt and turmeric powder.Let it boil for 5 minutes,then simmer it for 10-12 minutes or the oil till the oil floats on the top.
- Serve it along with rice and poriyal.
- Use shallots to get a nice taste..
- Here I used fat cloves of garlic,if you are using the smaller size then use up to 20 cloves.
- The kulambhu tastes even better on the next day.
Enjoy......................
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