1. Would you like to join the IL team? See open jobs!
    Dismiss Notice
  2. What can you teach someone online? Tell us here!
    Dismiss Notice
  3. If someone taught you via skype, what would you want to learn? Tell us here!
    Dismiss Notice

kuzambu varieties

Discussion in 'Recipe Central' started by malar, Aug 26, 2005.

  1. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

    Messages:
    10,092
    Likes Received:
    4,359
    Trophy Points:
    490
    Gender:
    Female
    Vathal Kulambu

    Ingredients:
    • 2 cups thick tamarind juice or 2 sp puli paste
    • 2 sp channa dhal ​
    • 2 sp thur dhal ​
    • 4-6 red chilly ​
    • 1/2 sp mustard seeds ​
    • Asafetida ​
    • 2-3 sp sambar powder ​
    • 1 onion ​
    • 1/2 sp fried and powdered fenugreek ​
    • 1 Tomato (optional)
    • A few kari pathas ​
    • Oil to fry ​
    • Salt to taste ​
    Method:
    1. In a pan make seasoning with mustard seeds, channa dhal, thur dhal and red chilly. ​
    2. Add cut onion and fry well. ​
    3. Add tamarind juice ​
    4. Add salt, fenugreek powder, asafetida and kari patha. ​
    5. Allow it to boil for 10 min. ​
    6. Add cut tomato pieces and boil for 2 more min. ​
    7. Remove from the fire. ​
    8. Serve with cooked rice. ​
    Note:
    1. This Kulambu MUST BE THICK and the oil must be at the top of the Kulambu

    2. Other than onion, you can use
      • Garlic
      • Ladies Finger
      • Drum Stick
      • Sundakai / Manathakali Vathal :wave ​

     
  2. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

    Messages:
    10,092
    Likes Received:
    4,359
    Trophy Points:
    490
    Gender:
    Female
    Sambar without Sambar Powder

    • 1 cup cooked Thur Dhal​
    • 2 cups tamarind water or 2 spoons of Puli paste​
    • 10 - 12 red chilies​
    • 1 sp. Thur Dhal​
    • 1 sp. Udad Dhal​
    • 1/2 sp Mustard seeds​
    • Asafetida powder​
    • Turmeric powder​
    • Oil for seasoning​
    • Salt​
    • Onion (optional)​
    • Curry patha​
    1. Make seasoning with mustard seeds, thur Dhal, red chilies and udad Dhal.​
    2. Pour tamarind water and cooked Dhal in it.​
    3. Add curry patha, asafetida powder and turmeric powder​
    4. Allow it to boil and after 5 - 10 minutes remove the sambar from the fire​
    5. Serve with rice.​
    Note: Any fried curry like potatoes, raw plantain or Brinjal curry prepared with APP will make this sambar super.:wave
     
  3. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

    Messages:
    10,092
    Likes Received:
    4,359
    Trophy Points:
    490
    Gender:
    Female
    Malabar Sambar

    Ingredients:​
    • 5 to 7 Red chilies​
    • 1 sp Channa Dhal​
    • 1 sp. Coriander seeds​
    • 1/2 sp. Fenugreek seeds​
    • 1/2 sp. mustard seeds​
    • 1/2 cup fresh coconut​
    • 2 sp coconut oil​
    • 1 cup cooked Thur Dhal​
    • 2 cup tamarind water​
    • Curry leaves​
    • Some vegetable like chow chow, brinjal, pumpkin etc.,​
    1. Fry red chilly, coriander seeds, fenugreek seeds and channa Dhal and grind with coconut and keep aside.​
    2. Pour coconut oil in a deep pan and make seasoning with mustard seeds​
    3. Add tamarind water, cooked Dhal, curry leaves, turmeric powder and one of the above vegetable.​
    4. Allow the vegetable to cook in tamarind water. Now add the grind masala and allow the sambar to boil for a while.​
    5. Remove from the fire and serve with hot cooked rice.:wave ​
     
  4. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

    Messages:
    10,092
    Likes Received:
    4,359
    Trophy Points:
    490
    Gender:
    Female
    Poricha Sambar (1)

    Ingredients:​
    • 1 Cup cooked Thur or Moong Dhal​
    • 1 Cup Mixed vegetable or a single vegetable​
    • 1/2 cup coconut​
    • Curry leaves​
    • 1/2 to 1 sp cumin seeds​
    • 2 to 4 red or green chilies​
    • Mustard seeds, Udad Dhal for seasoning​
    • Oil for seasoning​
    • Salt​
    1. Grind coconut, cumin seeds and chilies and keep aside.​
    2. In a pan make seasoning and add cooked Dhal, grind masala and salt.​
    3. If you need sambar thin, add some water in that.​
    4. Mix well and add vegetable and allow the vegetable to cook​
    5. Stir occasionally. After the vegetable cooks add curry patha and remove the sambar from the fire.​
    6. Serve with cooked rice and ghee.:wave ​
     
  5. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

    Messages:
    10,092
    Likes Received:
    4,359
    Trophy Points:
    490
    Gender:
    Female
    Poricha Sambar (2)

    • Ingredients:
      • 1 Cup cooked Thur Dhal​
      • 1 Cup Mixed vegetable or a single vegetable​
      • 1/2 cup coconut​
      • Curry leaves​
      • 2 to 4 red chilies​
      • 2 sp Udad Dhal​
      • Asafetida powder​
      • Mustard seeds, Udad Dhal for seasoning​
      • Oil for seasoning​
      • Salt​
    • Method:
      • Fry red chilies, udad Dhal and asafetida and grind with coconut.​
      • In a pan make seasoning and add cooked Dhal, grind masala and salt.​
      • If you need sambar thin, add some water in that.​
      • Mix well and add vegetable and allow the vegetable to cook​
      • Stir occasionally. After the vegetable cooks add curry patha and remove the sambar from the fire.​
      • Serve with cooked rice and ghee.:wave ​
     
  6. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

    Messages:
    10,092
    Likes Received:
    4,359
    Trophy Points:
    490
    Gender:
    Female
    Vendhya (Fenugreek) Kulambu

    Ingredients:
    • Udad Dhal, Channa Dhal and Thur Dhal (each 1 sp) ​
    • 6-8 red chilly ​
    • 1/2 sp mustard seeds ​
    • 1/2 sp Fenugreek (powdered) ​
    • Asafetida ​
    • Kari Patha ​
    • 2 cups tamarind water ​
    • Oil ​
    • Salt ​
    Method:
    1. Make seasoning with all other ingredients. ​
    2. Add tamarind water, turmeric powder, Kari Pattha and salt. ​
    3. Allow it to boil at-least for 10 min. ​
    Note: This Kulambu will BE WATERY but will be TASTY AND YOU CAN PREPARE PARAPPU THUVIYAL. And both will go togather very tasty.:wave
     
  7. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

    Messages:
    10,092
    Likes Received:
    4,359
    Trophy Points:
    490
    Gender:
    Female
    Mango Kulambu

    1 Mango (peel and cook with dal)
    1 cup cooked thur dal
    2 - 4 green chilies
    1 Onion (option)
    Mustard seeds for seasoning
    Curry leaves
    1/4 sp. Fried and powdered fenugreek
    Asafetida
    Salt
    Oil
    2 sp Sambar powder
    Turmeric powder​
    1. In a deep pan make seasoning with mustard seeds and green chilies.​
    2. Pour cooked dal and cooked and mashed mango, mix well​
    3. Put curry leaves, asafetida, fenugreek powder, salt, turmeric powder and sambar powder in that.​
    4. Allow it to boil for a while and stir continuously to avoid lumps.​
    5. If the sambar is very thick pour some water and mix well and bring it to correct thickness.​
    6. Remove from the fire and serve with cooked rice.:wave ​
    Note: we are preparing sambar or rasam by using puli only. When we use Mango, Narthangai ,Tomato, Lemon or Pineapple we will feel different and by that we can reduce using Tamarind. Which is good for health and change of taste also.:wave
     
  8. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

    Messages:
    10,092
    Likes Received:
    4,359
    Trophy Points:
    490
    Gender:
    Female
    Narthangai Kulambu

    • 1 Narthangai (remove juice from that)​
    • 1 cup cooked thur dal​
    • 2 - 4 green chilies​
    • Mustard seeds for seasoning​
    • Curry leaves​
    • 1/4 sp. Fried and powdered fenugreek​
    • Asafetida​
    • Salt ​
    • Oil​
    • 2 sp Sambar powder​
    • Turmeric powder​
    1. In a deep pan make seasoning with mustard seeds and green chilies.​
    2. Pour cooked dal and Narthangai juice, mix well​
    3. Put curry leaves, asafetida, fenugreek powder, salt, turmeric powder and sambar powder in that.​
    4. Allow it to boil for a while and stir continuously to avoid lumps.​
    5. Let it boil for 5 to 10 minutes.​
    6. Remove from the fire and serve with cooked rice.​
    Note: You can keep this Narthangai's juice in the freezer in the season time and prepare this sambar when ever you need. You can add the skin (after removing juice) add them in the Narthangai pickle.

    You can have this sambar as a side dish for Thavalai dosai . This is one of the all time favourites in my house. Try this and give me feed back.:wave
     
  9. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

    Messages:
    10,092
    Likes Received:
    4,359
    Trophy Points:
    490
    Gender:
    Female
    Ginger Sambar

    Ingredients:
    • 2 cups thick tamarind juice ​
    • 2 sp channa dhal ​
    • 2 sp thur dhal ​
    • 1/2 sp mustard seeds ​
    • Asafetida ​
    • 2-3 sp sambar powder ​
    • 3 onion big size ​
    • 25 garlic flakes ​
    • 4 - 6 inches ginger ​
    • 1/2 sp fried and powdered fenugreek ​
    • A few kari pathas ​
    • Oil to fry ​
    • Salt to taste ​
    • 2 sp Jaggery ​
    Method:
    1. In a pan make seasoning with mustard seeds, channa dhal and thur dhal. ​
    2. Cut onions, ginger and garlic. Grind them well in a mixer grinder. ​
    3. Add masala paste. Fry the masala till the oil comes out of it. Then add tamarind water. ​
    4. Add salt, fenugreek powder, asafetida and kari patha. ​
    5. Allow it to boil for 10 min. Add powdered Jaggery in the sambar. ​
    6. Stir well when it smells good remove from the fire. ​
    7. Serve with cooked rice. You can keep this ginger Kulambu for more than a week without refrigeration. :wave ​
     
  10. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

    Messages:
    10,092
    Likes Received:
    4,359
    Trophy Points:
    490
    Gender:
    Female
    Sesame Kulumbu

    • 50 gms Sesame seeds ​
    • 2 cups tamarind water ​
    • 5 - 8 red chilies ​
    • 2 sp Channa dal ​
    • 1/2 cup coconut ​
    • 1/2 Mustard seeds ​
    • Curry leaves ​
    • Salt ​
    • Oil to fry ​
    1. Fry sesame seeds with red chilies and channa dal. Grind with coconut and keep aside .​
    2. Pour tamarind water in the pan after seasoning. ​
    3. Add the masala in it. ​
    4. Let the Kulambu boil for a while and remove from the fire. ​
    5. Serve with cooked rice. :wave ​
     

Share This Page