PEPPER KULAMBU / MILAGU KULAMBU

Ingredients

Small onion 10

Garlic flakes 15

Pepper corns 1 tsp

Channa dal 1 tsp

Urad dal 1 tsp

Tamarind paste 1/4 cup

Pepper powder 2 tsp

Chilli powder 1tsp

Hing 1/2 tsp

Curry leaves 10 leaves

Cumin seeds 1 tsp

Mustard seeds tsp

Gingelly oil (Sesame oil) 2 or 3 tbsp

Salt to taste

Preparation

1. Heat a pan, add gingelly oil, mustard seeds, after it crackle, add channa dal, urad dal and curry leaves. Fry well.

2. Add cumin seeds, pepper corns, small onion, garlic and hing and fry.

3. Now add pepper powder, chilli powder and tamarind paste. Cook till oil starts leaving the sides.

4. When the gravy turns dark brown, add water.

5. Finally add salt and 1 tsp of gingelly oil.

6. Turn off the flame.

7. Serve it with hot rice.

MILAGA KICHADI

Ingredients

Small onion 15

Channa dal 1 tbsp

Red chilli 3 or chilli powder 2 tsp

Curry leaves 5 leaves

Tamarind paste 1/2 tsp

Hing pinch

Mustard seeds 1 tsp

Gingelly oil 1 tbsp

Salt to taste

Preparation

1. Heat oil in a pan, add 10 chopped small onion, red chilli and channa dal. Fry well.

2. Grind the above fried contents finely by adding water.

3. Heat another pan, add oil, mustard seeds, after it crackle, add curry leaves, chopped small onion and salt. Fry well.

4. To this add grinded paste, tamarind juice and water. Mix well.

5. Serve it with idli or dosa.

VARUTHARACHA MEEN(FISH) KULAMBU

Ingredients

Fish 1 kg ( blue tuna or sheela fish or king fish) Marinate fish by adding salt and turmeric powder for 10 to 15 mts

Drumstick 2

Curry leaves 5 leaves

Green chilli 2 slit in centre

Tamarind juice 1/2 cup or Sour mango 3 pieces

Salt to taste

For fry

Grated coconut 1 cup

Pepper corns 1/4 tsp

Curry leaves 10 leaves

Garlic 3 flakes

Coriander powder 2 tbsp

Red chilli powder 1 tbsp

Oil 2 tbsp

Preparation

1. Heat a pan, add oil, coconut, pepper, curry leaves, garlic, coriander and chilli powder. Fry till the colour of coconut turns into dark brown. Turn off the flame and allow it to cool.

2. Grind the coconut mixture into a fine paste.

3. To a pan, add fish, grinded coconut mixture, drumstick, green chilli, curry leaves, tamarind juice, salt and little amount of water.

4. Cook the fish in medium flame for 15 mts and low flame for 10 mts.

5. Once the fish get cooked, Turn off the flame. Cover it for 3 to 5 mts.

6. Serve it with hot rice.

SUNDAKKAI VATHAL KULAMBU

Ingredients

Slightly crushed sundakai (turkey berry) 1 cup

Chopped small onion 1 cup

Chopped tomato 1 cup

Chopped garlic 1/2 cup

Grinded coconut 1/2 cup

Red chilli powder 2 tbsp

Curry leaves 5 leaves

Tamarind juice 1/2 cup

Fenugreek seeds 2 tbsp

Cumin seeds 1 tbsp

Mustard seeds 1 tbsp

Salt to taste

Gingelly oil 1/4 cup

Preparation

1. Heat a pan, add oil, mustard seeds, fenugreek seeds, curry leaves, cumin seeds, garlic, salt and onion and fry well till the color of the onion turns into a golden brown.

2. Then add tomatoes and red chilli powderand fry well.

3. Then add tamarind juice and cook.

4. Finally add coconut and little water.

5. After 5 mts turn off the flame.

6. Serve it with hot rice.

KARA KULAMBU

Ingredients

Brinjal 1

Onion 1

Tomato 1

Garlic 10 flakes

Tamarind lemon sized

Red chilli powder 2 tbsp

Coriander powder 1 tbsp

Mustard seeds 1 tsp

Cumin seeds 1 tsp

Curry leaves 10 leaves

Salt to taste

Gingelly oil 2 tbsp

Preparation

1. Heat a pan, add gingelly oil, mustard seeds, after it crackle, add curry leaves, chopped garlic and chopped onion.

2. Saute till the onion turns into golden brown.

3. Add red chilli powder and coriander powder and fry.

4. Add chopped tomatoes and chopped brinjal and mix well.

5. Add water and salt. Allow it to cook.

6. Turn off the heat when brinjal is cooked well.

7. Serve it with rice.

BITTER GOURD SAMBAR

Ingredients

Bitter gourd 1

Onion 1

Tomato 1

Toor dal 3/4 cup

Sambar powder 2 tbsp

Red chilli powder 1/2 tbsp

Turmeric powder 1/4 tsp

Fenugreek seeds 1/4 tsp

Mustard seeds 1 tsp

Coriander leaves

Curry leaves 5 leaves

Hing 1/4 tsp

Salt to taste

Gingelly oil 2 tbsp

Preparation

1. Wash and cook toor dal.

2. Heat a pan, add oil, mustard seeds, after it crackle, add fenugreek seeds, curry leaves, chopped onion, chopped tomatoes and chopped bitter gourd.

3. Fry well till bitter gourd turns golden brown.

4. Now add cooked toor dal, 1/2 cup water, turmeric powder, hing, sambar powder, red chilli powder and salt.

5. After 5 mts turn off the heat.

6. Garnish with coriander leaves.

7. Serve it with rice.

BITTER GOURD KULAMBU

Ingredients

Bitter gourd (pavakai) 1

Onion 1

Tomato 1

Grated coconut 1/2 cup

Coriander powder 1 tbsp

Red chilli powder 1 tbsp

Cumin seeds 1/2 tbsp

Curry leaves 10 leaves

Jaggery small amount

Mustard seeds 1 tbsp

Gingelly oil 3 tbsp

Preparation

1. Heat a pan, add oil, coconut, coriander powder, red chilli powder, curry leaves and cumin seeds. Fry well till the colour of the coconut changes into brown colour.

2. Cool it and grind it into a fine paste by adding small amount of water.

3. Heat another pan, add gingelly oil, mustard seeds, after it crackle add chopped onion, chopped tomatoes and chopped bitter gourd.

4. Fry well till the bitter gourd changes into dark brown colour.

5. After that add grinded coconut mixture, salt and jaggery.

6. Serve it with rice.

(Note : The kulambu would tastes bitter if bitter gourd is not fried well.)

MOONG DAL SAMBAR

Ingredients

Moong dal 1/2 cup

Potato 1

Green chilli 2

Onion 1

Cumin seeds 1 tbsp

Curry leaves 5 leaves

Sambar powder 2 tbsp

Red chilli powder 1/2 tsp

Mustard seeds 1 tbsp

Fenugreek seeds 1/2 tsp

Coriander leaves

Salt to taste

Oil 2 tbsp

Preparation

1. To a cooker, add chopped onion, washed moong dal, chopped potatoes, salt and chopped green chillies. Add 2 cup of water and cover it. After 3 to 5 whistles turn off the heat.

2. Turn on the heat, add sambar powder and chilli powder and mix well.

3. Heat another pan, add oil and mustard seeds, after it crackle, add fenugreek seeds, cumin seeds and curry leaves.

4. Add this to the sambar and turn off the heat.

5. Garnish with coriander leaves.

6. Serve it with idli or dosa.

RASAM

Ingredients

Tamarind juice 1/2 cup

Onion 1

Tomato 2

Chopped coriander leaves 2 tsp

Green chilli 2

Curry leaves 5 leaves

Garlic 5 cloves

Cumin seeds 1 tsp

Fenugreek seeds 1/2 tsp

Pepper corns 1 tsp

Coriander powder 1 tbsp

Red chilli powder 1/2 tbsp

Cumin powder 1 tbsp

Turmeric powder 1/2 tsp

Hing a pinch

Sugar 1/2 tsp

Salt to taste

Oil 2 tbsp

Preparation

1. Heat a pan add water, add chopped onion, chopped tomatoes, chopped green chilli, chopped garlic (3), chilli powder, coriander powder, cumin powder, salt, sugar, coriander leaves and tamarind juice.

2. Boil for about 10 mts.

3. Grind cumin seeds, garlic (2) and pepper corns coarsely.

4. Heat another pan, add oil, mustard seeds after it crackle add red chilli, fenugreek seeds, urad dal, hing, curry leaves, turmeric powder and grinded garlic mixture. Fry it.

5. Add the above to the rasam.

6. After 5 mts turn off the heat.

7. Serve it with rice.

CHICKEN KULAMBU

Ingredients

Chicken 500 gm

Onion 2

Tomato 1

Green chilli 2

Ginger garlic paste 2 tbsp

Coconut milk 1 cup

Coriander powder 2 tbsp

Red chilli powder 1 tbsp

Masala powder 2 tbsp

Pepper powder 1 tbsp

Cinnamon 1/2 stick

Bay leaf 1

Cloves 2

Curry leaves 5 leaves

Coriander leaves 5 spoon

Salt to taste

Oil 2 tbsp

Preparation

1. Heat oil in a pan, add cinnamon, bay leaf, cloves, curry leaves and chopped onion. Fry well till the colour of the onion changes into golden brown.

2. Add ginger garlic paste, chopped tomatoes and green chillies. Fry well.

3. Now add chicken and salt, mix it. Cover it and allow it to cook.

4. After it cooked add coriander powder, chilli powder and masala powder.

5. Add coconut milk. Mix it. Add chopped coriander. Sprinkle pepper powder on the top.

6. Turn off the stove. Serve it with rice, roti, dosa etc.

PARUPPU KULAMBU

Ingredients

Toor dal 1 cup

Coconut 1/2 cup

Cumin seeds 1tsp

Mustard seeds 1 tsp

Coconut oil 2 tsp

Red chilli powder 1 tsp

Turmeric powder 1/2 tsp

Hing 1/2 tsp

Garlic 1 clove

Curry leaves 5 leaves

Salt to taste

Preparation

1. In a pressure cooker add toor dal, hing and turmeric powder and cook it.

2. Grind coconut, cumin seeds, garlic and garlic coarsely.

3. Heat oil in a pan add mustard seeds, curry leaves and cooked toor dal and salt.

4. Add coconut oil finally.

5. Serve with rice.

VATHA KULAMBU

Ingredients

Drumstick 3

Onion 1

Coconut 3 spoon

Urad dal 2 tsp

Channa dal 2 tsp

Coriander seeds 2 tsp

Fenugreek seeds 1/2 tsp

Curry leaves 10 leaves

Garlic 10 cloves

Tamarind lemon size

Hing 1/2 tsp

Red chilli 6

Sesame oil 3 spoon

Preparation

1. To a pan add oil, urad dal, channa dal, coriander seeds, red chilli, cumin seeds, fenugreek seeds, curry leaves and coconut. Fry well till they turn brown colour.

2. Cool and add small piece of garlic and hing. Grind them into a fine paste.

3. Soak tamarind in water and extract tamarind juice.

4. Heat a pan add sesame oil, mustard seeds, 2 red chilli, curry leaves, garlic and onion.

5. Fry them till the onion turns into golden brown.

6. Now add drumstick, water add salt. Cook them.

7. Now add grinded ingredients. After 5 mts turn off the heat.

8. Serve it with rice.

FISH KULAMBU

Ingredients

Fish 5 pieces

Coconut half cup

Cumin seeds 1 tsp

Red chilli powder

Green chilli 2

Garlic 1 clove

Drumstick 1

Curryleaves 5 leaves

Turmeric powder half tsp

Salt to taste

Pepper powder half tsp

Preparation

1.Clean the fish.

2.Blend coconut, cumin seeds, red chilli powder, turmeric powder and garlic into a fine paste.

3.To a pan add fish, blended mixture, green chillies, curry leaves and drumstick. Add water, pepper and salt.

4.Cook till the fish and drumstick are cooked.

5.Serve it with hot rice.

SAMBAR

Ingredients

Toor dal 1 cup

Carrot 1

Cucumber 10 pieces

Lady's finger 2

Potato 1

Tomato 1/2

Drumstick 1

Egg plant 1

Beans 3

Green Chilli 2

Coriander leaves 3 spoons

Curry leaves 1 sprig

Tamarind 1 to 2 tsp

Mustard seeds 1 tsp

Fenugreek 1/2 tsp

Turmeric powder 1/2 tsp

Red chilli powder 1/2 tsp

Sambar powder 4 tsp

Salt to taste

Oil 3 tsp

Preparation

1. In a pressure cooker add toor dal and cook.

2. Cut all vegetables into cubes except drumsticks.

3. To a pan add oil, mustard seeds, fenugreek, curryleaves and add chopped onion, tomatoes, green chillies and fry.

4. Now add all vegetables and fry.

5. Extract tamarind juice and add tamarind juice, salt and water.

6. After all vegetables are cooked add red chilli powder, turmeric powder and sambar powder.

7. Finally add cooked dal and hing.

8. Garnish with corriander leaves.

BRINJAL KULAMBU

Ingredients

Small brinjal 5

Small onion 10

Big onion 1

Tomato 1

Coconut 3 spoons

Red chilli 3

Curry leaves 5 leaves

Mustard seeds 1 tsp

Channa dal 1 tsp

Fenugreek seeds 1/2 tsp

Coriander seeds 1 tsp

Tamarind lemon sized

Salt to taste

Jaggery small amount

Oil 3 tsp

Preparation

1.Fry Red chilli, channa dal, fenugreek seeds and coriander seeds.

2.Grind these into a powder. Keep that powder in blender itself.

3.Heat oil add chopped small onion and fry then add chopped tomatoes and fry. Then add curry leaves and coconut .

4.Fry it and grind it along with that powder.Grind well to make a paste.

5.To a pan add oil, mustard seeds, curry leaves and onion.

6.Fry well. Then add brinjal. Fry brinjal in low flame.

7.Add water, salt and grinded paste.

8.After boil add tamarind juice. Immediately add small jaggery and turn off the stove.

9.Serve it with rice.