Vendhaya Kulambhu/Vendhaya Kara Kulambhu

We are entering the final week of Blogging Marathon #62 and for this week I chose to share quick meals.
Since my week days cooking is always simple and takes 30-40 minutes.But I do some of the preparations in the previous day itself.Prior preparation makes the morning cooking so easy.
As my Hubby prefers mostly South Indian food,every other day is a simple and comforting South Indian menu.Today's recipe is a flavorful vendhaya kulambhu and paired it with cabbage kottu and rice.
For this kulambhu preparation I used the store bought tamarind paste and chopped the cabbage previous day,kept it in the refrigerator.As both needs coconut paste I ground it together and used.I kept the rice in an electric cooker and while the kulambhu is boiling I made the kootu.Lets move on to the recipe...........

                                                                      

                                                 
                   Vendhaya Kulambhu/Vendhaya Kara Kulambhu          

                

---

                                                                  

   Basic Information

   Preparation time 10 minutes
   Cooking time 15 minutes

   Serves 3(generously)

  Ingredients

  

Ingredient	Quantity
Shallots/chinna vengyam(chopped finely)	8-10
Red chilly powder/milagi podi	1.5 tsp
Coriander powder/dhaniya podi	2 tsp
Turmeric powder/manjal podi	1/4 tsp
Tamarind paste/puli	1-1.5 tbs
Salt	1 tsp
Oil	1.5 tbs
Curry leaves/karivepillai	few leaves

 Grind to a fine paste

Ingredient	Quantity
Coconut(grated)	2 tbs
Cumin seeds/jeeragam	1/2 tsp
Fennel seeds/sombu(optional)	1/2 tsp

 For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Fenugreek seeds/vendhayam	3/4 tsp
Dried red chilly/varamilagai	2 (broken)
Asafoetida/perungayam	a pinch

  

   Method 

• Heat the oil in a pan,crackle the mustard seeds,fenugreek seeds.Add the asfoetida and dried red chilly. Add the chopped shallots with a pinch of salt. Saute till transparent,add in  the spice powders like red chilly powder,coriander powder and turmeric powder,fry it for couple of minutes.if its too dry sprinkle some water.

• Now add the tamarind paste and a cup of water.Let it cook for a boil.Add in the salt and let it boil for 4-5 minutes.Add in the ground coconut paste.

• If needed add around 1/2 cup of water and boil it for 2-3 minutes.Let it simmer for another couple of minutes and put off the flame.

• Serve it with rice and kottu or pappad

• Instead of shallots,onion can be used.
• Fenugreek seeds need to crackle completely in the oil otherwise the kulambhu may turn bitter.
• As my red chilly powder was spicy I used 1.5 tsp,it can increased up to 2 tsp.

                                                                      

                                                 
                   Cabbage Kottu/Muttaikose Kottu

---

                                                                  

   Basic Information

   Preparation time 10 minutes
   Cooking time 15 minutes

   Serves 3(generously)

  Ingredients

  

Ingredient	Quantity
Cabbage/muttaikose(shredded)	3 cups
Channa dhal/kadala paruppu	3 tbs
Green chilly/pachamilagai	2(slit lengthy)
Onion(finely chopped)	2-3 tbs(optional)
Salt	1/2 tsp
Oil	2 tsp
Curry leaves/karivepillai	few leaves

 Grind to a fine paste

Ingredient	Quantity
Coconut(grated)	2 tbs
Cumin seeds/jeeragam	1/2 tsp

  For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Urad dhal/ulutham paruppu	3/4 tsp
Dried red chilly/varamilagai	2 (broken)
Asafoetida/perungayam	a pinch

  

   Method 

• Pressure cook the channa dhal for 2-3 whistles in a pressure cooker and grind the coconut,cumin seeds to a fine paste.

• Heat the oil in a pan,do the tempering with the ingredients,add the chopped onion,shredded cabbage. Saute it for 2 minutes,then add around 1/2 cup of water and cook it covered for 5 minutes.

• Now add the cooked channa dhal and mix it well,cook it for a minute.Then goes in the ground paste and cook it for 2-3 minutes or till the raw flavor goes off.Put off the flame.

• Serve it as an accompaniment.

• Instead of channa dhal,moong dhal can also be used..
• Addition of onion is purely optional,also green chilly can grind along with coconut.

Enjoy........................................

Check out the blogging marathon page for the fellow bloggers participating in BM#62.

Sumber http://www.naliniscooking.com

Vellapoondu Vengaya Puli Kulambhu/Vengaya Kara Kulambhu/Shallots and Garlic in a Tangy tamarind Sauce/Simple Lunch Menu

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...

                                                                      

                                                            

                                           Vellapoondu Vengaya Puli Kulambhu

---

                                                                  

   Basic Information

   Preparation time 10 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)
Sambar Powder	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......................

Check out the blogging marathon page for the other bloggers participating in BM#61.

Sumber http://www.naliniscooking.com

Vendhayakeerai Karakulambhu/Fenugreek leaves in Tamarind Sauce

When I was watching Revathi Shanmugam's cookery show she mentioned about the kara kulambhu using methi aka vendhayakeerai.
As we make sambar and kootu out of methi leaves and making karakulambhu sounds interesting.So wanted to try, fortunately I had a bunch of fresh methi leaves lying in the refrigerator,with no second thought I tried this kulambhu.
The kulambhu came out so delicious and flavorful with the fresh methi leaves/fenugreek leaves.I served the kulambhu with rice along with snakegourd kootu and papad.Here goes the recipe..................

Basic Information

Preparation Time 15 minutes
Cooking Time 20 minutes
Serves 3

Ingredients

Ingredient	Quantity
Fenugreek leaves/vendhayakeerai	3/4-1 cup
Onion(finely chopped)	1(medium size)
Tomato(finely chopped)	1(medium size)
Garlic/poondu(chopped)	5 fat cloves
Sambar powder	1 tbs
Turmeric powder	1/4 tsp
Tamarind/puli	small lemon size
Thalipu vadagam	1/2 tsp
Curry leaves/karivepillai	1 sprig
Salt	1 1/4tsp
Oil	2 tbs

Method

Soak the tamarind in 1/2 cup of water and extract the juice,to this add sambar power,turmeric powder,salt.Mix it well and keep it aside.
Heat a pan with oil and add the vadagam and fry it,add in the curry leaves,onion and garlic.Saute it until transparent.
Now add in the fenugreek leaves and saute it till it wilts,add the chopped tomato,cook it till mushy.

Add in the tamarind mixture and around a 1/2-3/4 cup of water,let it cook till the raw smell goes off in a medium flame.

Vendhayakeerai Karakulambhu is ready.

Enjoy........................................................

• Instead of thalipu vadagam,1/2 tsp of mustard seeds and 1/8 tsp of fenugreek seeds can be used.
• Sambar powder can be substituted with red chilly and coriander powder.
• Do not chop the fenugreek leaves otherwise it may be bitter.

Sumber http://www.naliniscooking.com

Channa Madra/Chickpeas in Yogurt Sauce - Himachal Pradaesh

Today we are travelling to a natural beauty state Himachal Pradesh situated in Northern India bordered by Jammu &Kashmir on north,Punjab on west.Kulu and Manali are the famous tourist spots.Dalhousie is the world famous hill station located in Himachal Pradesh.
Coming to the cuisine part,it is similar to other Northern states,they do eat rice,wheat,maize ,vegetables and lentils.Tradituinally Himachal cuisine is dominated by red meat and  wheat bread.Thick rich curries with aromatic spices are common.
Today's recipe is one such thick and flavorful curry with chickpeas and yogurt called Madra or Mandra.This curry goes very well with both rice and rotis.The recipe is adapted from here.Off to the recipe.......................

Basic Information

Preparation time 10 minutes
Cooking time 20 minutes
Serves 2

Ingredients

Ingredient	Quantity
Soaked Chickpeas/kondakadalai	1
Yogurt/thayir	3/4-1 cup
Green chilly/pachamilagai	2
Red chilly powder/milagai podi	1/2 tsp
Coriander powder/dhaniya podi	1/2 tsp
Turmeric powder/manjal podi	1/4 tsp
Salt	1 tsp
Coriander leaves	1 tbs(chopped)
Oil	1 tbs
Rice flour	2 tsp

For the tempering

Ingredient	Quantity
Cloves/lavangam	2 -3
Cinnamon/pattai	1 inch
Black caradamom/ellakai	2
Cumin seeds/jeeragam	1/2 tsp
Asafoetida/perungayam	a pinch

Method

Cook the chickpeas in a pressure cooker for 2 whistles and keep it aside.Mix the rice flour in 2 tbs of water,whisk the yogurt and set it aside.
Heat a pan with oil and crackle the cumin seeds and add the other whole garam masala spices.Add in the chopped green chilly,then goes in the coriander powder and turmeric powder.Give it a mix.

Now add the cooked chickpeas and the red chilly powder,mix it well and cook it for couple of minutes.Now add the rice flour mixture to it,cook it for anther 2 minutes.

Now add the whisked yogurt and and 1/2 cup of water and stir it well to prevent curdling.Add salt and let it cook for another couple of minutes.Finally sprinkle the chopped coriander leaves.

Serve it with rice or roti.

Enjoy..........................................................

• If you feel the curry is curdled after adding the yogurt stir it vigorously eventually after cooking it will be fine.
• Here I used slightly sour yogurt to get a nice tangy taste.
• If the yogurt is too thick add little more water to adjust the consistency.

Also linking this to Cooking with Seeds- Chickpeas event happenings at my space,started by Priya of Priya's versatile recipes.
Along with this I am linking
1.here.Off to the recipe.......................

Basic Information

Preparation time 10 minutes
Cooking time 20 minutes
Serves 2

Ingredients

Ingredient	Quantity
Soaked Chickpeas/kondakadalai	1
Yogurt/thayir	3/4-1 cup
Green chilly/pachamilagai	2
Red chilly powder/milagai podi	1/2 tsp
Coriander powder/dhaniya podi	1/2 tsp
Turmeric powder/manjal podi	1/4 tsp
Salt	1 tsp
Coriander leaves	1 tbs(chopped)
Oil	1 tbs
Rice flour	2 tsp

For the tempering

Ingredient	Quantity
Cloves/lavangam	2 -3
Cinnamon/pattai	1 inch
Black caradamom/ellakai	2
Cumin seeds/jeeragam	1/2 tsp
Asafoetida/perungayam	a pinch

Method

Cook the chickpeas in a pressure cooker for 2 whistles and keep it aside.Mix the rice flour in 2 tbs of water,whisk the yogurt and set it aside.
Heat a pan with oil and crackle the cumin seeds and add the other whole garam masala spices.Add in the chopped green chilly,then goes in the coriander powder and turmeric powder.Give it a mix.

Now add the cooked chickpeas and the red chilly powder,mix it well and cook it for couple of minutes.Now add the rice flour mixture to it,cook it for anther 2 minutes.

Now add the whisked yogurt and and 1/2 cup of water and stir it well to prevent curdling.Add salt and let it cook for another couple of minutes.Finally sprinkle the chopped coriander leaves.

Serve it with rice or roti.

Enjoy..........................................................

• If you feel the curry is curdled after adding the yogurt stir it vigorously eventually after cooking it will be fine.
• Here I used slightly sour yogurt to get a nice tangy taste.
• If the yogurt is too thick add little more water to adjust the consistency.