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kuzambu varieties

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

  1. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Parrapu Urrandi Kulambu

    Ingredients:
    • 2 cups thick tamarind juice/ 5 to 6 spoons of puli paste​
    • 2 sp channa dhal for seasoning ​
    • 2 sp thur dhal for seasoning ​
    • 1/2 sp mustard seeds ​
    • Asafetida ​
    • 2-3 sp sambar powder ​
    • 1/2 sp fried and powdered fenugreek ​
    • 1 Tomato (optional)
    • A few kari pathas ​
    • Oil to fry ​
    • Salt to taste ​
    For Parappu urrandai
    2 cups Thur dal.
    Red chilly as per your taste.
    Salt.

    Method:
    1. In a pan make seasoning with mustard seeds, channa dhal and thur dhal. ​
    2. Soak thur dal and grind them with or without red chilly. ​
    3. Pour some oil in a pan and make seasoning with mustard seeds and turmeric powder. ​
    4. Put the grind dal in that and mix it well. If it is so watery add some rice flour and make it thick. ​
    5. Make them small balls and steam them. Keep aside. ​
    6. Add tamarind juice to the pan and bring it to a boil. ​
    7. Add the steamed balls in that. Stir lightly and allow it to boil. ​
    8. Add salt, fenugreek powder, asafetida and kari patha. ​
    9. Allow it to boil for 10 min more. ​
    10. Add cut tomato pieces and boil for 2 more min. ​
    11. Remove from the fire. ​
    12. Serve with cooked rice. ​
    Note: This 'Parrappu urrandai' is a very good snack too.:wave





     
  2. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Simple Dal for Chaval

    • 1 Cup cooked thur dal​
    • 10 - 15 garlic flakes​
    • 2 - 4 green chilies​
    • Mustard seeds for seasoning​
    • Oil​
    • Salt​
    • Curry patha​
    • Turmeric powder​
    1. Smash the cooked dal and pour some water in that and keep aside.​
    2. In a pan pour 1 sp oil and make seasoning and fry green chilies and garlic pieces.​
    3. Fry garlic pieces till they become golden brown, pour the dal in the pan.​
    4. Add turmeric powder, salt and curry patha.​
    5. Allow it to boil for 2-3 minutes and remove from the fire.​
    6. Make potato and onion curry and that is the best side dish for this dal chaval.​
    7. Serve the dal with hot chaval and every one will like this.​
    Note: You can give this 'dal chaval' for children, old people or even patients. Because this will digest easily.:wave
     
  3. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Melagu Kulambu

    • 2 - 4 sp. Black pepper​
    • 10 Red chilies​
    • 2 sp Coriander seeds​
    • Asafetida ​
    • Curry leaves​
    • Salt​
    • Oil​
    • 2 cups tamarind water​
    • 10 Dried Mango pieces (Optional)​
    1. Fry black pepper, red chilly, asafetida and coriander seeds in oil and grind with curry leaves.​
    2. Pour oil in a pan and make seasoning.​
    3. Add tamarind water and the masala.​
    4. Allow it to boil for a while and remove from the fire when it becomes thick.​
    5. Add dried mango pieces in this pepper Kulambu while it boils.​
    6. The mango pieces will give a good taste to this Kulambu.​
    7. You can keep this Kulambu for a week or 10 days with out refrigeration.​
    8. This Kulambu is very good for health.​
    9. Serve with hot cooked rice and add more ghee. ​
    Note: While adding Dry Mango pieces reduce the quantity of Tamarind.
    Parappu Thuvial is a good combination for this Melaga Kulambu.:wave
     
  4. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    • KARIVEPALI KULUMBU
    • 4 - 6 tsp. Black pepper​
    • 12 Red chilies​
    • 2 sp Coriander seeds​
    • Asafetida ​
    • 2 cups of fresh Curry leaves​
    • Salt​
    • Oil​
    • 2 cups tamarind water​
    1. Fry black pepper, red chilly, asafetida and coriander seeds in oil and grind with curry leaves.​
    2. Pour oil in a pan and make seasoning.​
    3. Add tamarind water and the masala.​
    4. Allow it to boil for a while and remove from the fire when it becomes thick.​
    5. You can keep this Kulambu for a week or 10 days with out refrigeration.​
    6. This Kulambu is very good for health.​
    7. Serve with hot cooked rice and add more ghee.:wave ​
     
  5. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Keerai (Green) Kulambu

    • 1 Cup Cooked Thur Dhal ​
    • 2 Cup Tamarind water ​
    • 3 - 4 Green chilies ​
    • 1 Bunch Green leaves (Mulai keerai or parrapu keerai)
    • 1/2 sp. Mustard seeds ​
    • Asafetida powder one pinch ​
    • 2 to 3 sp Sambar powder ​
    • Oil to make seasoning ​
    • Salt to taste ​
    • Turmeric powder a pinch ​
    1. In a deep pan, pour oil and make seasoning. ​
    2. Fry cut keerai and green chilies. Add tamarind water and sambar powder. ​
    3. Add cooked Dhal, salt, asafetida powder and turmeric powder. ​
    4. Allow it to boil for about 5 to 10 minutes and stir occasionally ​
    5. Serve with cooked rice and ghee or sesame oil. :wave ​
     
  6. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Curry leave Kulambu (2)

    • 1 Cup fresh curry leaves​
    • 2 Cups tamarind water/ 2 spoon puli paste​
    • 4 - 6 Red chilly​
    • 2 sp Black pepper​
    • 1 sp Processed channa dal​
    • 5 - 6 garlic flakes​
    • 4 tsp Tomato paste​
    • 1/2 cumin seeds​
    • Salt​
    • Oil​
    1. Fry all ingredients and grind with salt.​
    2. Pour oil in a pan and make seasoning with cumin seeds.​
    3. Add tamarind water and masala.​
    4. Mix well and let it boil for 10 minutes.​
    5. When it becomes thick remove from the fire and serve with cooked rice & ghee.:wave ​
     
  7. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Varieties of Moor Kulambu (Sambar using Butter milk)

    Ingredients:
    • Thick Butter Milk 2 cups (Less sour)
    • Thur Dhal 3 Spoons
    • Grated Coconut 2 Spoons
    • Asafetida A pinch
    • Udad Dhal 1/2 Spoon
    • Mustard Seeds 1/2 Spoon
    • Fenugreek Seeds 1/4 Spoon
    • Turmeric Powder 1/4 Spoon
    • Red Chilly 2-4
    • Green Chilly 2-4
    • Oil to fry
    • Salt to taste
    Method:
    1. Soak Thur Dhal in water.
    2. Fry all other ingredients except coconut and grind with coconut and Thur Dhal.
    3. In a pan, make seasoning with Mustard seeds. Add buttermilk and the masala from the mixer.
    4. Add salt and mix well and let it boil for five minutes
    5. Remove from the fire. Serve with rice.
    Note: For all Moor kulumbu you can use Fried Lady's finger, chow chow, Boiled and fried potatoes, Pumpkin, Drum stick as Than.
    At festival time we use to make this Moor Kulumbu and at that time we put Udad vadai as Than.

    That will be more tasty while eating.:wave
     
  8. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Moor Kulambu II (Sambar using Buttermilk)

    Ingredients:
    • Thick Butter Milk 2 Cups (less sour)
    • Raw Rice 1 Spoon
    • Channa Dhal 2 Spoons
    • Coriander Seeds 1 Spoon
    • Red Chilly 2-4
    • Green Chilly 2-4
    • Ginger 1 Inch
    • Cumin Seeds 1/2 Spoon
    • Grated Coconut 2 Spoons
    • Mustard Seeds 1/2 Spoon
    • Turmeric Powder 1/4 Spoon
    • Oil to fry
    • Salt to taste
    Method:
    1. Soak Rice and Channa dhal for a while.
    2. Grind all other ingredients except mustard seeds.
    3. In a pan, make seasoning with mustard seeds. Add buttermilk, masala and salt.
    4. Add salt and mix well and let it boil for five minutes
    5. Remove from the fire. Serve with rice. :wave
     
  9. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Avial Moor Kulambu - Varities of moor kulambu 3

    Ingredients:
    • Thick Butter Milk 2 Cups
    • Thur Dhal 2 Spoons
    • Channa Dhal 1Spoon
    • Cumin Seeds 1Spoon
    • Coriander Seeds 2 Spoons
    • Green Chilly 2-4
    • Grated Coconut 2 Spoons
    • Mustard Seeds 1/2 Spoon
    • Oil to fry
    • Salt to taste
    Method:
    1. Soak Thur Dhal and Channa Dhal for a while.
    2. Grind all other ingredients except mustard seeds.
    3. In a pan, make seasoning with mustard seeds. Add buttermilk, masala and salt.
    4. Add salt and mix well and let it boil for five minutes
    5. Remove from the fire. Serve with rice. :wave
     
  10. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Moor Kulambu IV

    Ingredients:
    • Thick Butter Milk 2 Cups(less sour)
    • Thur Dhal 2 Spoons
    • Channa Dhal 1Spoon
    • Red Chilly 2-4
    • Green Chilly 2-4
    • Asafetida 1 pinch
    • Fenugreek Seeds 1/4 Spoon
    • Grated Coconut 2 Spoons
    • Mustard Seeds 1/2 Spoon
    • Oil to fry
    • Salt to taste
    Method:
    1. Soak Thur Dhal and Channa Dhal for a while.
    2. Fry red chilly, green chilly, fenugreek seeds, and asafetida in half spoon oil.
    3. Grind fried ingredients, soaked dhals and coconut.
    4. In a pan, make seasoning with mustard seeds. Add buttermilk, masala and salt. Let it boil for five minutes
    5. Remove from the fire. Serve with rice. :wave
     

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