Showing posts with label Kuzhambu. Show all posts
Showing posts with label Kuzhambu. Show all posts

Sep 1, 2019

Appalam Kuzhambhu/ Pappad Gravy

A simple and easy Tamil Brahmin Kuzhambu prepared with fried papad or Appalam in tamarind gravy. Generally, Vathal Kuzhambu is made with vegetables. But this recipe uses Appalam instead. Whenever I run out of vegetables, feel like having Kuzhambu – Appalam Kuzhambu comes to my mind. This tangy Kuzhambu tastes yummy,  when mixed with rice and some sesame oil.

Preparation Time:  10 Minutes
Cooking Time:        20 Minutes
Recipe Category:    Kuzhambhu
Cuisine:                   South Indian
Serves:                    4 Nos.


Tamarind Extract             3 Cups (  I used lemon size tamarind and extracted)
Appalam/Pappad             2 Nos.(  Break into Pieces)
Turmeric powder             ¼ Teaspoon
Sambhar Powder            1 ½ Tablespoon
Red Chili Powder             1/8 Teaspoon
Grated Coconut              1 Tablespoon (optional)
Jaggery Powder              1 Tablespoon
Salt                               To Taste

To Temper:

Gingerly Oil/Sesame Oil      3 Tablespoon
Mustard Seeds                   1 Teaspoon
 Fenugreek seed                1/4 Teaspoon 
Asafetida Powder               ½ Teaspoon
Curry Leaves                      few


  • Soak tamarind in warm water for 10-15 minutes and extract tamarind water, discarding the pulp.
  • Deep fry the papad pieces into hot oil. Keep aside.
  • Heat the Kadai and add Oil, Mustard seeds. After it splutters, add the Fenugreek seed .
  • Once it become golden brown, add the Hing and Curry leaves. Then  add the grated Coconut, Turmeric , Red Chili Powder and Sambar powder. Sauté it for few seconds.
  • Add the Tamarind extract and Salt. Allow it to boil for 15 min, until the oil separates. Cook it in the medium flame.
  • Finally add the Jaggery and mix it well. Switch off the flame/heat.
  • Add the Appalam just few minutes before serving the Kuzhambu.
  • Serve it hot with Rice and Potato Fry and Dangar Pachadi.

  • You can also break the Appalam ( instead of deep frying ) and add it to the tempering .
  • Appalam Kuzhambu thicken over the time because of Urdh in Appalam. So add water according to the consistency you desire.
  • To add thickness to the gravy add 1 tsp of rice flour in 50 ml of water and add to the Kuzhambu.

Dec 1, 2018

Milagu Kara Kuzhambu

Milagu Kara kulambu is traditional, spicy, tongue tickling and flavorful made using whole black pepper corns, coconut and spices . Milagu Kaarakozhumbu and Paruppu Thogayal makes a rocking combo on any day. This kulambu is very easy to make and takes just 15 mins or so to make. You can always adjust the whole spices according to your taste and spice buds.

Preparation Time     5 Minutes
Cooking Time          15 Minutes
Cuisine                   South Indian
Recipe Category      Kuzhambhu
Servings                     4 Nos.


Ginger                               1 Tablespoon (Finely chopped)
Tamarind                            Small Size ( Extract the Juice)
Salt                                   To Taste
Curry Leaves                       Handful
Crushed Peppercorns            1/2 tsp of coarsely
Jaggery Powder                    1 Tablespoon

To be blended into paste
Tomatoes                             2 Nos. (Chopped finely)
Grated Coconut                    ½ Cup
Roasted cumin                      ¼ Teaspoon
turmeric powder                   1/8 Teaspoon
Red Chili Powder                    ½ Teaspoon
Coriander powder                   1 Teaspoon
Sambhar Powder                    1 Teaspoon
Crushed Pepper Corns            ½ Teaspoon

For Tempering/ Tadka
 Gingelly oil / Till Oil                3 Tablespoon
Mustard                                 ¾ Teaspoon
Asafetida Powder                     ½ Teaspoon
Dry Red Chillies                       3 NO.


  • Soak tamarind in water and take the pulp.
  • Heat 1 tsp of oil in kadai. Add grated coconut and fry for a minute.Then  Add chopped tomatoes and fry for 2 minutes in a medium flame.
  • Now add Red chili powder, Coriander Powder. Pepper corns  and Sambhar powder. Fry for a minute in a low flame.
  • Switch off the flame and add asafetida. Let them cool down.
  • Take the roasted ingredients in a blender and Grind it nicely..
  • Heat oil in a pan add curry leaves and Ginger and sauté well.
  • Now add the ground paste and cook well till nice aroma of pepper and dry ginger comes.
  • Add tamarind pulp and enough water along with turmeric powder, Jaggery Powder and salt and cook till its thick.
  • When oil floats on top, Kuzhambhu is done. 
  • Heat a pan, add gingelly oil..
  • Fry mustard seeds, Red Chillies , curry leaves and Asafetida
  • Add this mixture to the prepared Kuzhambu..
  • Garnish with remaining peppercorn powder and coriander leaves.  Serve hot with rice and any Vegetable Poriyal and Thogayal.

Mar 9, 2018

506: Hotel Style Sambhar Version 2

Sambar is the signature dish of South India.  Hotel Sambhar is slightly different from Home made Sambhar. Though I already posted few Sāmbhar recipes, I want to post one more  Hotel Sāmbhar recipe.
Take a look at this special Hotel  style sambar recipe and give it a try.

Preparation time:      10 minutes
Cooking time:            20 minutes
Cuisine                       South Indian
Recipe Category        Kuzhambhu and Sambhar
Serves                       4

Moong Dal                         1 cup
Tovar Dal                           ½  Cup
Carrot                               1/2 cup (Any vegetable at your choice)
Green Capsicum                 1 no.  (Chopped)
Tomatoes                           3 (Medium)
Green Chilies                     3 nos. (Slit)
Tamarind                           Small Gooseberry Size
Kashmiri Red chili Powder   ½ teaspoon (For Color)
Turmeric powder                1/4 tsp
Coriander leaves,               4 stalks (chopped)
Ghee                                 1 tablespoon
Salt                                   To Taste
Jaggery                             1 Tablespoon

For Sambar Masala
 Oil                                   1 Tablespoon
Coriander Seeds                 2 Teaspoons
Fenugreek seeds                1/8 Teaspoon
Chenna dhal                       1 ½ Tablespoon
Urdh dal                             1 Teaspoon
Red Chillies                         4 no.
Asafetida Powder                ¼ Teaspoon
Fresh Coconut                     3 Tablespoon

For Tempering

 Gingelly oil (Sesame oil)      1 teaspoon
black mustard seeds             ½ teaspoon
Dry Red Chillies                    2 no.
Curry leaves                         2 sprigs


  • Pressure cook daal adding turmeric powder, asafetida and 2 cups of water.. Take at least 5-6 whistles, and once done smash and keep aside.
  •  Cut the tomatoes, vegetables, chillies, curry leaves and keep aside.
  • Soak the tamarind in the hot water and extract the juice. Keep aside.

For Sambar Masala

  • Heat oil in a pan and Roast all the Sambhar spices one after the other. Remove from heat.
  • Grind the mixture with half a cup of water to a paste. Let the paste be very slightly coarse. Set aside

For the Sambar
  • Take a heavy bottomed pan ,Place all the vegetables and tomatoes. Add Tamarind  Juice and let them cook partially.
  • Now add the ground Sambhar Masala and salt . mix it very well. Let it boil for  2-3 minutes.
  • Now add the cooked dal in it let it continue to boil for 2-3 minutes.
  • Then add Jaggery to the Sambhar while boiling then stir well.

 For Tempering/ Tadka

  • In a separate saucepan, heat oil. Add the tempering ingredients. As they sizzle, drizzled the tempered oil over sambar. Now add the Kashmiri Chilli Powder  and Hing and immediate pour it on the Sambhar.
  • Cover with the lid. Switch off the gas.
  • Serve hot sambar with Idli and Dosas.
Hotel Sambhar 

MY OTher Hotel Sambhar Recipe  Here You Go

Nov 1, 2017

500th Post: Paruppu Urundai Kuzhambu/Spiced Lentil Dumpling Curry

Paruppu Urundai Kuzhambu / Lentil dumplings curry is a very traditional Tamilnadu Brahmin dish. This is one of the popular south Indian recipe; very healthy and tasty food; Though the preparation takes a bit longer than the usual daily eats, it is totally worth the effort. It goes very well with rice, dosa, idli ...
My Sis Jayanthi and My Cousin Sis Asha , both love this Kuzhambhu . I dedicated this recipe to them.

Preparation Time - 20 minutes
Cooking Time -     20minutes  
Recipe Cuisine  :   South Indian
Recipe Category  :  Kuzhambhu 
Serves                   4


For Paruppu Urundai

Toor Dal
1 cup
Chenna dal
½ Cup
Green chilies
 3 Nos
Ginger  Paste
1 Tablespoon 
 Curry leaves
2 Strands
Asafetida powder
½ Teaspoon
As Per Taste.

For Kuzhambhu

3 nos
Green Chillies 
2 nos

Hing Powder   
1 Teaspoon

Turmeric Powder 
½ Teaspoon

Red Chilli Powder 
1 Teaspoon

Kuzhambhu Powder   
2 Tablespoon

Tarmarind Water        
1 ½ Cup

Curry Leaves            

  To Taste

For Seasoning:

Coconut Oil         
1 Tablespoon

Mustard Seeds   
T Teaspoon

Curry Leaves        

Chopped Coriander Leaves for Decoration

How To Make Paruppu Urundai Kuzhambhu Here You Go

Making Paruppu Urundai

  • Wash and Soak Chenna Dhal and Toor dhal and chili in water for 1 hour.

  • Drain the water and put them in a mixie container.

  • Add salt, green chillies, asafetida powder ,a pinch of salt and  Curry Leaves grind them coarsely
  • Keep this ready for preparing ball.
  • Make small koftas by rolling the dhal in between your hands gently.
  • Now take 1 teaspoon of rice flour in a plate. Take small ball of ground dal and dust it with rice flour.
  • Steam in the idli cooker for 10-15 mins or till it cooks soft.
  • Insert a tooth pick to check whether it is cooked perfectly. Keep aside.

Making Kuzhambhu:

  • Soak the tamarind in water and extract the juice. Add 1 cup of water  and dilute the tamarind water , Keep aside.
  • Heat Coconut oil in a pan, and splutter mustard seeds follow by curry leaves, Tomatoes and Ginger paste. Sauté for 2 to 3 minutes.

  • Simmer the stove heat, add Turmeric powder, Kuzhambhu Powder, Hing and Red chili powder.

  • Sauté till it turns gooey.
  • Add the diluted tamarind water and salt. Stir well and boil it.

  • Allow the tamarind juice to boil till the raw smell goes off.
  • Then slowly add the Urundai one-by-one.

  • After you add the balls, don’t stir the Kuzhambu. Once the balls are cooked, they will float on the Kuzhambu.

  • Garnish with coriander leaves and remove from flame. Keep covered until serving. Tastes best after a couple of hours.
  • Serve hot with Rice.

  •  Here I prepare my Urundai and gravy in parallel. If you prepare them separately it will take more time.

Aug 1, 2017

495:Nadan Chembu Astram/ Traditional Kerala style Taro Root Curry

Nadan Chembu Astram is a traditional dish of Kerala. Astram is a thick preparation with Curd, Chembu and coconut. It goes well with Kanji (Rice Porridge). Let's see how we can prepare this delicious recipe

Preparation Time:      10 Minutes
Cooking Time            25 Minutes
Recipe Category :      Vegetable Gravies, Kuzhambhu
Recipe Cuisine   :      Kerala, South Indian
Serves             :        3-4 People


Diced Chembu / Taro root      2 cups  
Turmeric Powder                   ½ Teaspoon
Thick beaten   Curd               1 cup
Red Chili Powder                   1 Teaspoon
Curry Leaves                        few
Salt                                    To Taste.

To Grind:
Grated Coconut:                 ¾ cup – 1 cup
Turmeric Powder:               1/2 Teaspoon
Cumin Seeds                      1 Teaspoon
Water:                              2 Tablespoon
To Season:
Coconut Oil                        2 Tablespoon
Mustard Seeds:                  1 Teaspoon.
Whole Kashmiri Chili           3 Nos, broken
Curry leaves                       1 string


  • Wash the Chembu in running water.      Peel the skin and cut into round shape.
  • Put the Chembu into the big pan. Add water, Red chili powder, turmeric powder and salt. Boil and cook till done.

  • In the meantime, grind the ingredients listed to a smooth paste with little water.

  • When the Chembu is nicely cooked, put the ground mixture into it. Mix well. stir well and simmer the fire.       
  • Adjust water and let it simmer for 2 - 3 minutes or till everything is nicely combined.

  • Add the beaten curd. Mix well.  Take off from heat and keep aside.
  • Heat oil in a seasoning pan , splutter mustard seeds, curry leaves and red chillies.
  • Add this to the cooked Chembu curry.
  • Serve hot with Kanji and Rice.

Sep 1, 2016

475: Capsicum Puli Kuzhambhu/ Bell Pepper Tamarind Curry

 Prep Time : 10 mins
 Cook Time : 20 mins 
 Serves:           3-4 People
 Recipe CategoryKuzhambhu
 Recipe Cuisine:  South Indian

Capsicum Puli Kuzhambhu is a tangy and spicy gravy that goes well with rice and curry.

Chopped Bell Pepper                      1 cup
Tamarind                                       gooseberry size
(Soaked and juice extracted)
PuliKuzhambhu Powder                  2 tablespoon
Finely chopped green chilies            2 no.
Finely chopped ginger                     1 tablespoon
Turmeric Powder                            1/2 teaspoon
Finely chopped curry leaves            2 strings
Jaggery powder                             1 teaspoon
Salt                                              To Taste

For seasonings

Mustard seeds                                 1/2 teaspoon
Curry leaves                                    1 spring
Hing                                               ¼ teaspoon
Dried Red chilies                              2 no.
Coconut oil                                      2 teaspoon

  • Soak tamarind in water and squeeze out to make tamarind juice. Keep aside.
  • Heat a pan with oil, add all seasonings and fry for few seconds.
  • Now add chopped capsicum and green chilies, and sauté until becomes soft.
  • Now add turmeric powder, puli Kuzhambhu powder, salt and fry until oil separates out from the masala.
  • Add the tamarind juice, and keep cooking till the capsicum is soft. Now add the Jaggery powder and cook till the raw smell goes away. Turn off when the contents thicken and the oil separates out from the gravy.
  • It can be stored in the fridge and can be used for a week.
  • Serve with hot rice.

Jul 20, 2016

471: Kariveppallai Kuzhambhu/Tangy Curry Leaves Kuzhambhu

The scientific name of the curry plant is Murraya Koenigii Spreng and it belongs to the Rutaceae family. The plant is native to India and is usually found in tropical and subtropical regions.

Curry Leaves

Curry Leaves Health benefits:

In Ayurvedic medicine, curry leaves are believed to have several medicinal properties such as anti-diabetic, antioxidant. The roots are used for treating body aches and the bark is used for snake bite relief. 
Health benefits are:

Stops Diarrhea                                     Lowers Cholesterol Levels
Gastrointestinal Protection                    Good for Eyesight
Anti-Diabetic Properties                        Fights Cancer
Protects the Liver                                 Good for Hair Growth
very soothing effect for cold and sinus

Curry leaves are usually used to give a distinct aroma and flavor to Indian dishes, especially South Indian food. Curry leaves are usually used for flavoring curries, rasam, vegetable dishes, pickles, buttermilk, and chutneys. They are usually fried in clarified butter or vegetable oil and before adding the main ingredients. It can give a unique flavor and aroma to any dish.

I prepared Kariveppallai Kuzhambhu for the lunch last weekend. It came out very well as usual. I just wanted to share this recipe. This is a very popular recipe in South Indian community.

 Prep Time : 10 mins
 Cook Time : 20 mins 
 Serves: 3-4 People
 Recipe CategoryKuzhambhu
 Recipe Cuisine:  South Indian


Tamarind Extract              1 cup
Turmeric Powder               ¼ teaspoon
Salt                                 To taste
Black pepper powder          a Pinch
Fry and Grind
  Sesame oil                      1 teaspoon
Black gram dhal                 1 tablespoon
Chenna dhal                      1 tablespoon
Fresh coconut                    1 teaspoon
Red chilies                         4 no.
Fresh ginger                      1 teaspoon
Fresh curry leaves          -   ¾ cup  
(washed, rinsed and dried)
To Temper 
Sesame oil                        4 Tablespoon
Mustard seeds                   1 teaspoon
Red chilies                         2  no.
Curry Leaves                      Few  
Asafetida                           ¼ teaspoon                               

  • Heat  oil  in a pan and dry roast the black gram dhal, Chenna dhal ,ginger, red chilies and coconut until golden brown . Keep aside.
  • In the same oil saute the curry leaves till it shrinks little.
  • Grind them with fried ingredients to a smooth paste with little water.
  • Dissolve this paste with tamarind extract. Add some more water, turmeric powder and salt. Mix it well.
  •  Heat the oil in a pan, temper the temper ingredients,  and add curry leaves water and boil . Simmer the stove heat.
  •  Let it boil for 15 to 20 minutes till it gets thickened.  
  • Before switch off the stove heat, add 2 pinches of pepper powder, and mix it well.
  • Serve hot with steamed white rice and  Gingerly oil.
  • Always use fresh curry leaves for this kuzhambhu.
  • Tastes great if a dash of ghee is drizzled over when we mix it up with the rice