Over the years i have shared so many chicken curry recipes on this blog. This one is a very basic chicken curry which i make often in my home. It is very easy to make and taste just yum. I used Nattu kozhi (country chicken) to make this curry and it turns out to be delicious.
Hai chitra ,i am new for your web and ur collection is very nice and super, iwill try all the recipes and i will tell you that how it's coming so thank you. iam staying in kumbakonam. My wishes to you.
Kuzhambu Recipes In Tamil Pdf 40
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A unique kulambu preparation is the vathal kuzhambu that is made with unripe green berries of the rare black nightshade plant. Just like this Kara Kuzhambu, any other kuzhambu gravy may or may not have lentils added to them.
Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.
Vatha kuzhambu recipe with step by step pics. One of the simplest recipe I make at times is vatha kulambu. This vathal kuzhambu recipe and method gives you a really tasty and tongue-tickling kuzhambu.
Vathals is the tamil word for sun dried vegetables or berries. The veggies or berries are soaked in buttermilk for some hours or overnight and later sun dried. In this recipe post I have shared the method of making manathakkali kuzhambu. Manathakkali is the tamil word for black nightshade berries. These are also called as makoy in hindi language.
The unripe green berries are soaked in buttermilk and then sun dried. Later these sun dried berries can be fried with very little oil and served with curd rice or rasam-rice. A simple kuzhambu can also be made with these sun dried berries.
Manathakkali vathal kulambu recipe does have health benefits. the berries help in digestion as well as even help in getting rid of stomach infections. This kuzhambu also improves the appetite.
The taste of manathakkali kuzhambu is complex. you get to have sour, bitter, spiced, salty and astringent taste in the curry. So its best served with some steamed rice where the flavors do get mellowed a bit. Savoring vathal kulambu is an acquired taste and you may or may not like it in the first go. When having manathakkali kulambu with steamed rice, you do get a bite of the softened berries with a hints of saltiness, sourness and slight bitterness in them.
Apart from manathakkali kuzhambu recipe, I also use the same recipe and make it with sun dried turkey berries (sundakkai). At times I also add pearl onions (sambar onions) and garlic. But in this post, I am sharing a no onion no garlic recipe which is a tamil brahmin version. Few other kuzhambu variations i have already posted on blog are:
Vatha kuzhambu is best served with steamed rice. Accompany a side vegetable dish like a poriyal or stir fry like vazhakkai poriyal or potato fry or french beans poriyal or suran fry. With this vatha kuzhambu, I would suggest to serve a side vegetable dish which has faint sweet notes and not at all spicy or bitter.
20. Mix well and continue to simmer vatha kuzhambu for 4 to 5 minutes more. After you switch off the flame you should clearly see a layer of oil after allowing the kuzhambu to rest for 1 to 2 minutes. Check the taste and add more salt if required.
I love Paruppu urundai kuzhambu very much, its a life saver for me when I made this after long time. Actually I got bored of sambar and the usual stuff I do for lunch. I have not seen my mom or MIL when they make it at home, so when I tried this at home, it was so new to me.
I used to follow steaming method in the beginning, but now a days, since I know the knack of adding directly and cooking the urundai, its made more easier than before. So you too can try confidently adding the urundai to the boiling kuzhambu. Check out my other kuzhambu recipes
7. Boil in medium flame until all the balls float on the top 6 mins approx. By this time it would have got cooked. Do not stir till this stage. simmer for 4 mins and lastly add jaggery. Switch off flame and the kuzhambu is ready!
Hi Raks, I've been an avid followers of your blog over the years, tried several recipes and lived them all... I don't often leave comments.I must leave a comment on b this recipe.We make this urundai kulambu at home, the Traditional recipe is quite tedious and process driven, which has made it a rare occurrence in my life, today I used your recipe and the non steaming (add urundai directly) version... it was amazing- soft, tastythank you for this fab recipe
When i got married 2 yrs back, i knew to make only few routine dishes... My husband is not a very big lover of food... So i lost interest in cooking... But now, as my 1 yr daughter likes my dishes, i started reading and trying new dishes from internet... i successfully made many of ur dishes... Even my husband started appreciating them... Usually paruppu urundai kuzhambu never came out well for me... But after following ur steps, it came out very well ? Thank u very much Raks ?
Tired this recipe and it was tasting very good . Thanks for the awesome recipes. I have tired several other her recipes from your blog and everything turned out very good. Thanks once again and wonderful work on your blog !!
kulambu recipes are very common in most of the households in southern india. however more kulambu recipe is a special and is usually prepared during occasions or even during religious festivals. unlike other kulambu recipes, mor kulambu recipe has a sour and spicy taste combination due to buttermilk plus chillies and other spices. moreover mor kuzhambu recipe is very popular with bhindi or okra but i used winter melon and cucumber as i was running short of okra. if you are using the okra, make sure to fry them in coconut oil before adding them to buttermilk based curry.
while the recipe of mor kuzhambu recipe is extremely simple, but some tips and variations. firstly, to prepare this curry i would heavily recommend to use slightly sour buttermilk for tangy and spicy buttermilk kuzhambu recipe. if you do not have a sour curd you can also add 1-2 tsp of lemon juice. secondly, always cook the curry or the buttermilk in a low flame. lastly, i have used pumpkin and cucumber as the vegetables for this recipe. you can also use the combination of other vegetables like eggplant, drumsticks and okra. again make sure to fry the okars separately before adding it to the curry.
finally i would like to highlight my other sambar recipes collection from my blog. this mainly includes, aviayal, drumstick sambar, okra samabar, mix veggie sambar, potato and onion sambar, sambar in cooker, cauliflower sambar, idli sambar and majjige huli recipe. in addition do visit my other recipes collection from my blog like,
Hello, I am loving your recipes, they are so very well layed out so it is easy to be organised and follow accurately. My family thinks the curries I make now are much more delicious. I would like to ask a question about adding coconut. I saw in the comments that the curry would last longer if I didn't add coconut and I am wondering why this is. I have been using dried grated coconut, but I think after watching your videos that I should soak it first so it is more like the fresh grated coconut. Thank you so much both of you for sharing your recipes in such a wonderful way.
Now we will make the kuzhambu.Heat peanut oil in a pan (Be generous with oil) and add in the mustard seeds, fenugreek seeds, fennel seeds and curry leaves. Let the mustard seeds crackle. Add in the chopped small onion (Indian shallots) and garlic. Saute for 3-4 minutes.
You will find similar egg curry recipes like Mangalorean egg curry, Kerala style egg curry, Andhra style egg curry, egg kurma, egg masala curry, egg slice masala, fennel flavored egg curry and more in the blog.
If you are looking for more Kuzhambu recipes, check Instant Mor Kuzhambu, Instant curry leaves kulambu, Kerala Ulli Theeyal, Mushroom Kuzhambu, the most popular Ennai Kathirikkai Kuzhambu and more Kuzhambu Varieties.
Hi Padhu Mam, Ur dishes are awesome and I love the way u prepare it traditionally without missing a sinfonia ingredient in each dish. If I follow ur recipes I am getting the touch of my paati's food style, up can Tamil Brahmin style. Thanks for ur recipes and kudos for ur cooking style.
Madam your recipes have clear instructions and precise listing and measurements of the ingredients and help us to get the exact tasty and mouth watering dish that is shown and that we believe we are cooking. Kudos to the precision! Tried it and tasted amazing. Imbibes interest in cooking.
Meet Padhu, the Chef, the photographer, recipe developer and web designer behind Padhuskitchen which features Simple Indian Vegetarian recipes, healthy recipes, kids friendly recipes, Indian festival recipes, traditional South Indian Vegetarian ... 2ff7e9595c
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