Mam, yesterday I tried http://www.indusladies.com/forums/recipe-central/403-kuzambu-varieties-2.html#post28753 and it came out very VERY tasty hubby said "you started cooking soo good! u learnt so soon?" and I was very happy Thank you soo soo much! simple cooking is not that difficult and not at all the rocket science as I thought!
Curry leave Kulambu (2) Ingredients: 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 Method: Fry all ingredients and grind with salt. Pour oil in a pan and make seasoning with cumin seeds. Add tamarind water and masala. Mix well and let it boil for 10 minutes. When it becomes thick remove from the fire and serve with cooked rice & ghee.
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: Soak Thur Dhal in water. Fry all other ingredients except coconut and grind with coconut and Thur Dhal. In a pan, make seasoning with Mustard seeds. Add buttermilk and the masala from the mixer. Add salt and mix well and let it boil for five minutes 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.
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: Soak Rice and Channa dhal for a while. Grind all other ingredients except mustard seeds. In a pan, make seasoning with mustard seeds. Add buttermilk, masala and salt. Add salt and mix well and let it boil for five minutes Remove from the fire. Serve with rice.
Apple Sambar Ingredients 2 apples (sour- green) sambar powder 4 spoons asafetida 1 onion cut into slices 1 green chilly 1 tomato; chopped 1 cup cooked toor dhal ¼ sp dry fried and powdered fenugreek ½ sp oil (you can avoid this) Method Peel off the apples and cut into cubes. Cook them with dal. Pour 1/2 oil in a pan, add mustard, cumin. Fry onions till they turn brown. Add green chilies. Add the cut tomatoes and fry well. Add the cooked dhal & apple. Add fenugreek powder and asafetida powder. Add sambar powder and continue boiling for another 5 mins. Add salt, coriander leaves and put the stove in sim for 10 mins. Serve with rice. You will like this.
Marata Moor Kulambu VII Ingredients: 2 cups thick butter milk (less sour) 1 sp black pepper 1/2 sp cumin seeds 2 - 3 sp coconut Mustard seeds for seasoning Oil Salt Method: Fry pepper and cumin seeds. Grind them with coconut. Pour oil in a pan and make seasoning with mustard seeds. Add thick butter milk and masala in that. Stir well, add salt and mix well. Bring it to a boil and remove from the fire. Serve with rice.
Moor Kulambu VI Ingredients: Thick Butter Milk 2 Cups (less sour) Thur Dhal 1 Spoons Udad Dhal 1 Spoon Channa Dhal 2Spoon Black Pepper 1/2 Spoon Red 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: Fry all other ingredients except coconut. Mix with buttermilk. Add salt and mix well. Make seasoning and add it to Kulambu. Bring it to a boil. Serve with rice.
Moor Kulambu V (Moor Char) Kulambu with out heating Ingredients: Thick Butter Milk 2 Cups Thur Dhal 1 Spoons Red Chilly 4-6 Cumin Seeds 1/2 Spoon Mustard Seeds 1/2 Spoon Oil to fry Salt to taste Method: Fry Red Chilly and Thur dhal in a greased pan. Switch off the fire and add cumin seeds and fry well. Grind them and mix it with butter milk. Add salt and make seasoning in a pan. Add the seasoning with the moor kilambu. Mix well and serve. NO NEED TO HEAT.
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: Soak Thur Dhal and Channa Dhal for a while. Fry red chilly, green chilly, fenugreek seeds, and asafetida in half spoon oil. Grind fried ingredients, soaked dhals and coconut. In a pan, make seasoning with mustard seeds. Add buttermilk, masala and salt. Let it boil for five minutes Remove from the fire. Serve with rice.
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: Soak Thur Dhal and Channa Dhal for a while. Grind all other ingredients except mustard seeds. In a pan, make seasoning with mustard seeds. Add buttermilk, masala and salt. Add salt and mix well and let it boil for five minutes Remove from the fire. Serve with rice.
