Kathirikkai Kaara Kulambhu/Puli Kulambhu for Tamizhar Samayal Tuesday

As many you know that we group of friends started a new event named as Tamizhar Samayal Tuesday happenings at 2nd and 4th Tuesday of every month.
Being second Tuesday today I am sharing you all a simple authentic kaara kulambhu aka puli kulambhu,popular in Tamilnadu Cuisine.
There are lots of variation and methods for this kulambhu but today's version is with the sambar powder.
The secret ingredient which makes the kulambhu flavorful is the kulambhu vadagam,dried version of onion with spices used for tempering.This kulambhu vadagam is made during summer time in many households and keep it for a year or two.
Here I used the kulambhu vadagam to make this kulambhu more flavorful,if you don't have just use the mustard seeds and fenugreek for the tempering.Here goes the recipe..............

Basic Information 

Preparation Time - 10 minutes
Cooking Time      - 20 minutes
Serves                  - 3

Ingredients

Shallots( sliced )	8-10
Tomato	1(medium size)
Garlic/poondu	8 cloves
Small round eggplant/kathirikkai	4(thinly sliced)
Sambar powder	11/2tbs
Turmeric powder/manjal podi	1/8tsp
Curry leaves/karivepillai	1 sprig
Tamarind/puli	small lemon size
Peanuts/nelakadalai	2tbs
Kulambhu Vadagam	2tsp
Salt	11/2tsp
Oil	2tbs

Method

• Soak the tamarind in 1/2 cup of water and extract the juice,keep it aside.


• Heat a pan with oil,add the kulambhu vadagam,then toast the curry leaves.Add the peanuts and fry it for a while.


• Saute the onion and garlic till transparent.Then goes in the sliced eggplant/brinjal.Fry it till it changes the color or for 2-3 minutes.


• Now add in the chopped tomato and cook it mushy.Add the sambhar powder and turmeric powder to it and give it a mix.


• Add the tamarind water,salt and a cup of water,cook it in a medium flame till the eggplants get tender and soft.(may take 8-10 minutes)


• Kaara Kulambhu is ready.

Serve it with white rice and vegetable poriyal/kootu,Pappad.

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

• This kulambhu becomes thick  on cooling,so adjust it accordingly.
• As we like it bit thicker version I made it so,instead of kulambhu vadagam a tsp of mustard and 1/4 tsp of fenugreek and cumin seeds can be used.
• This kulambhu can be made without the eggplants also.
• Veggies such a drumstick,raw banana,bitter gourd can also be used.
• Adding peanuts is purely optional, it gives a crunch. 
• Here I used fat cloves of garlic,if you are using small cloves use 12-15 cloves.

Linking this to Tamizhar Samayal Tuesday and 30 Minutes Meal Event  at Vardhini's Space.

Check out my fellow bloggers recipe here.

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Dosai Kulambhu - Chettinadu Special

For alphabet D,I made a vegetarian version of Dalcha,a lentil based gravy served with biriyani.But my bad luck while trasnfering the pictures to my laptop,something went wrong and lost the pictures.Not in a mood to cook the same dish again and finally settled in Dosai for letter D.

While making dosai to click the pictures,suddenly I remembered this kulambhu recipe noted down  from a regional T.V cookery show during my India trip.My co-sister who hails from a small town near Karaikudi was telling about her mom's recipe while watching the show.Also she mentioned in some houses the dosa is made with the fine paste of soaked channa dhal.Using gram flour is an instant method of making this kulambhu.
This kulambhu needs to be bit spicer side, to get a nice taste as its mixed with rice and eaten.Since my red chilly powder was bit spicy I reduced it from original recipe.You can adjust the spice level according to your family preference.

This is one such authentic kulambhu served in Chettinadu feasts.Usually in chettinadu feasts lots of food varieties will be served.
But when it comes to kulambhu,3-4 types are served in the menu.One will be on the thinner(thanni kulambhu) side and the other on the thicker(ketti kulambhu) side.
This kulambhu comes under ketti(thicker) kulambhu category,a thin crepe(dosai) made out of gram flour is cut and added to the gravy.Off to the

                                                                      

                                                            
                                                                 Dosai Kulmabhu

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   Basic Information

   Preparation time 20 minutes
   Cooking time 35-40 minutes

   Serves 3

   

  Ingredients

  To make dosai

  

Ingredient	Quantity
Gram flour	1/2 cup+1 tbs
Cumin seeds/jeeragam	1/2 tsp
Fennel seeds/sombu	1/2 tsp
Red chilly powder	a generous pinch
Coriander powder	1/4 tsp
Asafoetida/perungayam	a pinch
Salt	a generous pinch

   To make Kulambhu

Ingredient	Quantity
Shallots/chinna vengayam	12-15(finely chopped)
Garlic/poondu	3-4 cloves(finely chopped)
Tomato(finely chopped)	1(medium size)
Red chilly powder/milagai podi	2 tsp
Coriander powder/dhaniya podi	1 tbs
Turmeric powder/manjal podi	1/4 tsp
Tamarind/puli	medium gooseberry size
Coconut milk/thengai paal	2 tbs
Coconut milk/thengai paal	2 tbs
Curry leaves/karivepillai	few leaves
Coriander leaves	1 tbs(finely chopped)
Salt	1.25 tsp
Oil	2 tbs

   For the tempering

  

Ingredient	Quantity
Fennel seeds/sombhu	1/4 tsp
Cloves/lavangam	4-5
Cinnamon/pattai	1 inch
Black stone flower/kalpaasi	2
Bay leaf	1
Star anise	2 petals

  Method

• Soak the tamarind in 1/2 cup of water.Heat the oil in a pan and do the tempering with the given ingredients.Add the chopped shallots,garlic and curry leaves along with a pinch of salt.Saute it till transparent.Add in the chopped tomato and cook it until mushy.Add in the spice powder and salt,give it a mix.

• Add around 1/2 cup of water and cook it for 2 minutes.Now add the tamarind water and let it cook in a medium flame till the raw smell goes off.While the kulambhu is oiling take the all the ingredients given for dosai in a bowl.Mix it well with water with no lumps.

• Heat a dosa pan and once it becomes hot add the prepared batter and spread it to a crepe.Cook it for a minute and then flip it to the other side and put off the flame.It should be half done,no need to cook crispy.Remove it from the flame and transfer it to a plate.

• Roll it well and apply few drops of besan batter and press it well.So that the ends stick together.Slice it to 1 inch thickness and keep it aside.At this stage to the kulambhu add the coconut milk and let it boil for few minutes.

• Now gently drop the sliced dosai and simmer it for 5-6 minutes.MIx the kulambhu gently and don't use the spatula or ladle.Just shake the pan with holding the handle.Garnish it with coriander leaves.

• Serve it with white rice and pappad.

• This kulambhu needs to be on the thicker side.
• Do not use more of coconut milk otherwise kulambhu color will change.
• A tsp of ginger&garlic paste can be added.

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

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An InLinkz Link-up

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Mutton Kulambhu Using Kulambhu Milagai Thool

I have already shared a version of mutton kulambhu with freshly ground spices but today's version is different one using the kulambhu milagai thool.
As this kulambhu milagai thool has all the garam masala spices which normally used for the tempering so w don't use any extra spices for tempering
If you don't have kulambhu milagai thool,use the redchilly powder and coriander powder,do the tempering with whole spices.This type of kulambhu is made especially in village sides to pair up with either rice or idly and dosa.
Usually this kulambhu is made slightly watery to accompany with idly and very little coconut paste is added to give thickness to the gravy.

Basic Information
Preparation time 20 minutes
Cooking time 40 minutes
Serves 3-4


Ingredients

Ingredient	Quantity
Mutton(with bones)	1 lb
Onion/ vengayam(finely chopped)	1 (medium size)
Tomato(chopped)	2 (medium size)
Ginger&garlic paste	2 tsp
Kulambhu Milagai thool	1 tbs
Turmeric powder/manjal podi	1/2tsp
Garlic/poondu(finely chopped)	2-3 cloves
Curry leaves/karivepillai	1 sprig
Coriander leaves/kothamalli	1 tbs(chopped)
Salt	13/4 tsp
Oil	3 tbs

Pound to a coarse paste

Ingredient	Quantity
Shallots/chinna vengayam	4-5
Garlic/poondu	2 cloves
Ginger/inji	1/2' piece
Red chilly powder	1/2tsp
Pepper/milagu	1/2tsp
Cumin seeds/jeeragam	1/2tsp

Grind to a fine paste

Ingredient	Quantity
Coconut(grated)	3 tbs
Fennel seeds/sombu	1/2tsp
Cashews/mundiri	2 (optional)

Method

• Clean and wash the mutton pieces,pound the given ingredients in a stone mortar and keep it aside.
• Put the mutton pieces and the pound paste,turmeric powder and 1/ tsp of salt in a pressure cooker along with 2 cups of water.Cook it in a medium flame for 4-5 whistles or till the mutton becomes tender.
• Meanwhile grind the given ingredients to a fine paste and set it aside.
• Heat a pan with oil and crackle the fennel seeds,add the chopped onion,garlic and curry leaves.
• Saute it till transparent and goes in the ginger &garlic paste fry it for a minute.Now add in the chopped tomatoes,cook it until mushy.
• Add the kulambhu milagai thool and give it a mix,add the mutton stock and let it boil for 5 minutes.
• Add the ground coconut paste and let it cook for a boil.At this stage add the mutton pieces and water as per the consistency needed,simmer it for 12- 15 minutes.
• Finally sprinkle the chopped coriander and put off the flame.
• Serve it with white rice or idly,dosa.

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

• Instead of kulambhu milagai thool,2 tsp of red chilly powder and 2 tsp of coriander powder can be used.Needed 1/4 tsp of garam masala powder can be added.
• If you are not using kulambhu milagai thool,do the tempering with whole garam masala such as cloves and cinnamon.
• If there is little mutton stock left then add some water along with that to get the consistency.

This recipe is off to Tamizhar Samayal Tuesday event.

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Ennai Kathirikai Kulambhu/Baby Eggplants in Tamarind Sauce

Ennai Kathirikkai Kulambhu is a spicy,tangy kulambhu in which baby eggplants are stuffed with a spice powder and cooked in a tamarind sauce.
This kulambhu is one of my family's favorite and its is my mom's version of making ennai kathirikkai kulambhu.
Last week in the local farmers market I found out the baby eggplants and wanted to try,it came out delicious.Here is the recipe for yummy and tangy kulambhu......

Ingredients

Ingredient	Quantity
Baby eggplants/kathirikkai	10-12nos.
Shallots/Chinnavengayam	10nos.
Tomato(finely chopped)	1no.
Garlic/poondu	7-8cloves
Tamarind Paste	2tsp(diluted in a cup of water)
Chilly powder/milagai podi	11/2tsp
Coriander powder/dhaniya podi	2tsp
Turmeric powder/manjal podi	1/4tsp
Coconut paste	2tbs
Sesame oil/nalla ennai	4tbs
Salt	to taste

To roast and grind 

Ingredient	Quantity
Red chilly/varamilagai	5-6nos.
Coriander seeds/varakothamalli	1tbs
Black pepper/milagu	1/4tsp
Fenugreek seeds/vendhayam	6-8seeds

For the Seasoning

Ingredient	Quantity
Mustard seeds/kadugu	1/2tsp
Urad dhal/ullutham paruppu	1/2tsp
Fenugreek seeds/vendhayam	5-6seeds
Curry leaves/karivepillai	1sprig
Asafoetida/perungayam	a pinch

Method 

                                 Start by heating a pan and dry roast the given ingredients to a golden color,grind it to a coarse powder.

Take the eggplant,trim the stalk and cut it as shown in the picture.Stuff the eggplants with the ground powder and arrange it on a plate.Mix in the chilly powder,coriander powder,turmeric powder,salt and coconut paste to the tamarind water and keep aside.

Heat a shallow pan with the oil and do the seasoning with the given ingredients,saute the shallots and garlic to transparent.Add in the tomato and cook mushy.

Then add the stuffed eggplant.Fry the eggplant till it gets tender and soft in a medium flame.

Once the eggplant is tender and change its color add the tamarind water and cook it till the raw smell goes off and becomes thick.

Ennai Kathirikkai kulambhu is ready to serve along with rice.

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

• Once the kulambhu becomes cool down it gets thick,so adjust the consistency according to preference.
• I used the tamarind paste,if you are using tamarind a small lemon sized is needed for the given measurement.
• Instead of chilly and coriander powder,sambhar powder can also be used.
• Use the same sized eggplants to get the eggplants cooked evenly.
• Using the sesame oil gives a nice flavor and taste to the kulambhu.

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Paruppu Urundai Kulambhu/Lentils Ball in Tamarind and Coconut Sauce Tamizhar Samayal Tuesday

We group of friends started a event named Tamizhar Samayal Tuesday and showcasing the the traditional recipes of Tamilnadu in 2nd and 4th Tuesday of every month.

For this event today I am sharing a kulambhu recipe which is popular in Southern part of Tamilnadu.
Paruppu urundai kulambhu is a traditional South Indian delicacy served along with rice and also tastes good with idly and dosa.

This kulambhu is one of my family's favorite and can be prepared in two ways.Today I made this kulambhu by steaming the lentil balls,it can also be made by adding the balls directly to the gravy.I prefer to make it with the former method as the balls doesn't break and feel easy to make.

My mom adds little gram flour to the urundai batter and makes some crispy pakodas to accompany with it.This kulambhu and urundai  tastes even better in the next day, now on to the recipe...............

Ingredients

For the gravy

Ingredient	Quantity
Onion	1no.(medium size)
Tomato	1no.(medium size)
Garlic	3cloves
Tamarind paste/puli	2-3tsp
Chilly powder/milagai podi	11/2tsp
Coriander powder/kothamalli podi	3tsp
Turmeric powder/manjal podi	1/8tsp
Salt	to taste
Curry leaves	1sprig
Coriander leaves(chopped)	1tbs
Oil	1tbs

For the Lentil Balls(urundai) 

Ingredient	Quantity
Toor dhal/thuvaram paruppu	3/4cup
Channa dhal/kadalai paruppu	1/4cup
Garlic/poondu	3cloves
Ginger/inji	1 inch piece
Red Chilly	4-5nos.
Fennel seeds/sombhu	1tsp
Salt	to taste
Onion(finely chopped)	2nos.
Curry leaves(chopped)	1sprig
Coriander leaves(chopped)	1tbs

To grind 

Ingredient	Quantity
Coconut(grated)	1/4cup
Fennel seeds	1/2tsp
Poppy seeds/kasakasa	1/2tsp

For the seasoning 

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Fennel seeds/sombhu	1/8tsp

Method

                           Soak the dhals in water for 2 hours and grind it along with the red chilly,fennel seeds,ginger and garlic along with salt to a coarse paste without adding water.Sprinkle water if needed.

Add the chopped onion,coriander leaves,curry leaves and mix it well.Make small balls out of it and steam it in a idly cooker or steamer for 5 minutes and keep it aside.

Meanwhile grind the coconut,fennel seeds and poppy seeds to a fine paste,keep it aside.Mix two cups of water to the tamarind paste,to this add all the spice powders ans salt.Mix it well.
Heat a pan with oil,crackle the mustard seeds,fennel.Add in the curry leaves and garlic,onion,saute it with a pinch of  salt.Once the onion becomes translucent add the chopped tomato,cook it till mushy.Add the tamarind water and allow it to boil till the raw smell disappears.

Now to this add the ground coconut paste and cook it for one boil.Add the cooked balls to it,let boil boil for another 5 minutes in the medium flame.Finally sprinkle the coriander leaves and mix it well.

Paruppu urundai kulambhu is ready.Serve it after an hour to get the flavors incorporate well.

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

• If you don't want to steam the balls you can directly add the balls to the kulambhu,add 3 balls at a time after it cook add the next batch.
• Here I used the tamarind paste,if you are using tamarind a small lemon sized ball is sufficient for this amount.
• The kulambhu will become thick upon cooling so adjust the consistency accordingly.

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