Murungakkai Kara Kulambu

Ingredients:

1. Murungakai- 2 nos (Cut in to 2" pieces)
2. Shallots- 10nos
3. Tomato-1(Chopped)
4. Garlic- 10 pods 
5. Salt/Tumeric powder
6. Curry leaves- Few 
7. Samar powder-1 tabelspoon
8. Red chilly powder -1 tabel spoon
9. Tamarind Juice-1/4cup
10. Gingelly -2 table spoon

To Grind:

1. Coconut-1/4 cup
2. Jeera- 1 teaspoon

Roughly Grind:

1. Shallots-5
2. Tomato- Half

Method:

• Heat pan with oil,splutter Mustard and curry leaves.
• Add garlic and onion ,fry well.
• Now add the chopped tomatos,fry for a while.
• Then add the roughly grounded tomato and onions,fry for 2-3 mins in low flame.
• Add Drumsticks/Murungakkai,put turmeric powder,red chilly powder and sambar powder.Mix well.
• Now add very little water to cover the  Murungakai,close the lid.
• Check in between.Once Murungakkai cooked open the lid and add the tamarind juice.
• Add some water,allow to boil.
• Once the raw smells goes,add the Coconut paste.
• Add salt and little water,give a mix and close the lid for 5 mins.Cook in low flame.
• That's it Murungakkai Kara Kulambu's ready to have with plain white rice.

Note:

• Adjust the water for curry form.
• Can also add coconut milk instead of coconut grounded paste. 

  

Ventakai Kulambu /Okra Curry

Coconut based tamarind curry will go well with white rice,idli -dosai and chapathi..

Ingredients:

1. Okra/Vendakkai- 10
2. Shallots-10(R)Big onion-1/2 medium chopped
3. Tomato-1 medium(chopped)
4. Tamarind juice-1/2 cup

Roast & Grind:

1. Channa dal-1 teaspoon
2. Urad dal-1/2 teaspoon
3. Jeera-1 teaspoon
4. Coriander seeds-2 teaspoon
5. Red chilly -2 
6. Curry Masala powder-2 teaspoon
7. Coconut-2 tablespoon

Grind the ingredients one-by-one in half teaspoon of oil.Let't cool and grind with 1/4 cup of water.

For Seasoning:

1. Mustard seeds- 1 teaspoon
2. Curry leaves- few
3. Hing-pinch

Method:

                  1.Wash & cut the edges of Okra.Then cut in to half inch  pieces.Heat half teaspoon of oil in pan,roast all Okra and keep aside.
                  2.Heat oil in pan,splutter Mustard seeds.Put curry leaves and hing.
                 3.Add shallots and fry till transfer the color.
                4.Now add chopped tomatos and fry till get mushy.
                5.Then add the cooked (Fried) okra in to it.give a mix,till all masla coated.
               6. Pour grounded masala, add 1/2 cup of water.

                               7.Add tamarind juice and bring to boil in medium flame.Add turmeric powder and salt.

                8.Cook it for 5 more mins till all raw smell goes.

                 9.It'll lose oil in edges it means it's done.switch of the flame.

                10.Ready to have with white rice....

Kathirikai Murunkgakkai Masala

Ingredients:

1. Kathirikai/Eggplant- 3nos
2. Murungakai/Drum Sticks-2 nos(Frozen (R) Fresh)
3. Onion-1/2 cup (Chopped)
4. Tomato-1 (Chopped)
5. Garlic- 5-8 nos 
6. Channa dal/Mustard-1/2 teaspoon
7. Sambar Powder- 2 table spoon
8. Turmeric Powder/Salt
9. Oil

*Cut the Drum Sticks in to 2" piece*

Method:

1. Heat oil in pan,Splutter Mustard,Curry leaves.
2. Roast Channa dal and Urad dal.
3. Add Garlic & Onion and fry well.
4. Then put tomato and fry till get Mushy,put sambar powder and mix well.
5. Add half cup of water&salt,and close the lid and cook till vegetable cooks.
6. In between give it a mix to avoid sticking in bottom.
7. Finally Check salt.
8. Switch off the Gas in semi-consistency.And ready to serve.

Ennai Kathirikai Kulambu/Mulu Kathirikai Kulambu

Basically this's a stuffed Brinjal Curry with Hot Tamarind Sauce.This's Recipe's am sharing for My Friend who asked me  to prepare and all My Visitors :)... This's a very flavorful,Spicy Curry ,will well go with white Rice only.For this Dish,you have to use little bit more Oil.,with that only it'll taste Nice..You can store the Curry for 2-3 days.


Ingredients:

1. Eggplant /Kathirikai-3
2. Onion-1 small size (chopped)  
3. (R) Shallots-10
4. Tomato-1 small (Chopped)
5. Garlic-5 nos (Optional)
6. Tamarind juice-1/4 cup (thick juice)
7. Tamarind powder/Salt
8. Hing/Perunkayam-pinch
9. Curry leaves-Few
10. Gingelly oil-3 tablespoon

Roast and Grind:

1. Red Chilly-2 nos
2. Coriander Seeds-2 teaspoon (full)
3. Channa dal-1 teaspoon
4. Urad dal-1 teaspoon
5. Jeera-1 teaspoon
6. Coconut- 2 teaspoon(shredded)

Roast these Ingredients in 1/2 teaspoon of oil and grind in to fine paste.Stuffing is ready now.Slit the Brinjal/Kathirikai with knife , put the masala in side and roast the Brinjal  in 2 teaspoon of oil in pan ,and keep aside.Keep the remaining Masala,will add in to curry while cooking.

Stuffed Brinjal

Fried Brinjal

Method:

1.  Heat a pan with Oil,Splutter mustard and curry leaves.
2. Pinch Hing in to it.
3. Add onions and garlic roast for a while.
4. Now add tomato and fry till gets mushy.Once it's started losing oil,add the remaining grounded masal with little water.
5. Add tamarind Juice,salt and turmeric powder , bring to boil for about 3 min low flame.Add Fried Brinjal to it.
6. Pour Little water for consistency.Once the gravy cooked it'll start losing oil in edges.
7. That ,means the Curry is ready...
8. Carefully transfer the Kulambu/Curry(Don't Break the Brinjal) in to bowl and Enjoy with White Rice.

                             

Sundakai Vathal Kulambu

Long Time i looked for a best "Vathal Kulambu"recipe,finally i saw the recipe in Jaya TV show.(Menu Rani chellam)But i designed to my taste.    This Vathal kulambu,really came out very nice.My hubby and kid liked a lot.I tried so many Vathal Kulambu recipe before but this tastes Excellent..Very Flavor full.
Ingredients:

1. Shallots-10 
2. Tomato-1 (chopped)
3. Sundakai Vathal-10 nos/ any Vathal
4. Tamarind Juice-1/4 cup(Thick juice)
5. Gingelly oil-2 tablespoon+ 1 teaspoon
6. Garlic-10nos
7. Red Chilly-1
8. Turmeric Powder/Red chilly powder
9. Methi seeds-1/2 teaspoon
10. Channa dal/ Urad dal-1 teaspoon
11. Curry leaves
12. Hing

Roast and Grind:

1. Coriander seeds-1 teaspoon
2. Red chilly -2 nos
3. Kas Kas-1 teaspoon
4. Coconut-1 tablespoon
5. Onion-1/2 cup (chopped)

First roast above ingredients(Roast and Grind) one by one in 1/2teaspoon of oil.Let it cool down and grind with little water.Roast the vathal in 1/2teaspoon of oil and keep aside.

Method:

1. Heat 2 tablespoon of oil in pan,Splutter Mustard,curry leaves.
2. Add hing,roast channa dal,and Urad dal .Add methi seeds,and fry.
3. Now add Onions and fry for min.Add Garlic and fry for a while.
4. Add chopped Tomato and fry till get mushy.
5. Now add the grounded masala and fry till raw smell goes out.
6. Then add red chilly powder and turmeric powder.
7. Pour some Tamarind Juice and water for consistency.
8. Boil it for 2-3 min in medium flame.Check salt.
9. Now add roasted Sundakai Vathal in to kulambu.Bring to boil for 1 min.
10. Heat 1 teaspoon of oil in pan and pour that on top of kulambu and mix it.
11. Vatha kulambu is ready to serve with hot Rice and Appalam.

Note:Please Use Gingelly oil alone.Will taste very nice.If u want thick Curry mix teaspoon of rice flour in water and add to Kulambu,Cook it for 2 min.

Masoor Dal Sambar

Ingredients:

1. Masoor Dal-1/2 cup
2. Onion-1 small 
3. Tomato-1 big
4. Sambar Vegetables- 1 and half cup (I used Brinjal alone)
5. Sambar Powder-2 tablespoon
6. Turmeric Powder
7. Red chilly Powder-To taste
8. Tamarind-1/2 cup 
9. Cilantro-few

For Seasoning:

1. Jeera/Mustuard-1 full teaspoon each
2. Curry leaves- few
3. Onion- 1/2 cup sliced
4. Hing- pinch
5. Oil

Method:

1. Cook Masoor dal in opened vessel with adding little bit Jeera and Garlic.Don't Pressure cook the dal.We need a chunky dals,so cook in opened vessel.
2. Once dal cooked add Enough water for consistency.
3. Add onion,tomato,Sambar vegetable.Mix it and close the lid and cook till they Half cook.
4. Once half all cooked add sambar powder,red chilly powder,turmeric powder and cook it for 3-5 min.
5. Now pour Tamarind juice add salt,allow to boil for 5 more min.
6. Once raw smells goes,Heat the pan for seasoning.
7. Splutter Mustard ,Jeera,Hing and curry leaves.Now add onions and fry till gets golden color.
8. Now add the seasoning in to sambar.Mix well.
9. Allow to boil for 2 more min in low flame.Garnish with cilantro leaves.
10. Yummy Sambar is Ready to have with White Rice :).

                        

Note:U can do Same method with Toor Dal too.

Onion Masal(For Idli- Dosa)

This's a very Simple and easy recipe,Can we make in 8-10mins. 
Ingredients:

1. Onion-1 medium (stripped)
2. Tomato-1/2 (chopped)
3. Garlic-2 nos (mashed)
4. Besan Flour/Kadalai Maavu-2 tablespoon
5. Green Chilly-2 nos
6. Mustard/Channa Dal- 1 teaspoon
7. Curry Leaves /Cilantro
8. Turmeric powder/Salt

Mix the Besan flour with 1 cup  of water.Avoid lumps.Keep aside.

Method:

1. Heat oil in Pan/Kadai splutter Mustard,channa dal.
2. Add Garlic,Green chilly,curry leaves and onion fry well.
3. Add tomato and fry for 1 min.Put salt and turmeric powder.
4. Now add the Besan flour mixture slowly and mix well.Add &Adjust  water for Gravy consistency.
5. Cook it for 3-4mins.
6. Serve with Hot Idli(R) Dosai

Peerkangai Kadalai Kulambu/Ridge Guard Peanut Curry

Ingredients:

1. Peerkangai - 1 cup (chopped in to bite size)
2. Ginger Garlic paste-2 teaspoon
3. Tamarind Juice-1/2 cup(Thick Juice)
4. Red Chilly powder/salt-to taste
5. Turmeric powder
6. Mustard-1 teaspoon
7. Curry leaves
8. Gingelly oil
9. Kadalai/Peanut-1/2 cup(Boiled)

If you used, raw peanut/Kadalai Soak atleast for 4 hrs.and pressure cook with salt.U had fresh no need to soak just pressure cook it.
 
Semi Grind it:(Separately)

1. Onion-1/2 cup
2. Tomato-1 nos

To Grind:(Grind in to very fine paste with adding little water)

1. Coconut-1/2 cup
2. Jeera-1 teaspoon

Method:

1. Heat oil in Pan,splutter Mustard and curry leaves.
2. Put Ginger garlic paste,fry well.
3. Now add Semi Ground Onion,fry well.
4. Then add semi grounded Tomato and fry till oil lose out from edges.
5. Add pinch of turmeric powder,and red chilly powder.
6. Add Ridge Guard/Peerkangai ,fry in oil for 1 min and close the lid and cook for 2 min
7. Now add tamarind juice and boiled Peanuts/Kadali close the lid and cook for 3-4 min.In between give mix.
8. Once the vegetable cooked check salt as well.,Pour grounded Coconut,cook it in a low flame for 2-3 mns.
9. Once all done.,The kulambu/curry is ready to serve with white rice.

Note: U can use coconut milk instead of grounded coconut.

Poondu Kulambu/Garlic Curry for Rice

This Ingredients serves 2-3 people.1 spoon of Kulambu/Curry is enough for 1/2 cup of rice.A spicy curry....a best home remedy for Cold.
Ingredients:

1. Garlic-6-8
2. Onion-1/2 cup
3. Jeera/Mustard
4. Tamarind juice-1/4 cup(Thick juice)
5. Curry leaves-few
6. Gingelly oil
7. Salt/Turmeric powder

Roast and Grind:

1. Pepper Corn-2 teaspoon
2. Red chillies-1
3. Coriander seeds-2teaspoon
4. Jeera-1teaspoon
5. Kas kas-1 teaspoon
6. Garlic-5 nos
7. Onion-1/4 cup
8. Coconut-2 tablespoon 

Roast all ingredients with half teaspoon of oil & grind with enough water.Use small onions(shallots) if u have.



Method:

1. Heat 2teaspoon of oil splutter mustard,jeera,add curry leaves,Garlic,onion and fry well.
2. Now add tamarind juice,salt,and turmeric powder.let it boil for 2 min.
3. Then add grounded paste ,and little water and cook for -3 mns.
4. Check salt and spice ,u can add red chilly powder if u need.
5. Adjust water for thickness.
6. Ready to serve with hot rice.

Note: If u felt very Spicy add some drops of gingelly oil to rice and have.