Vatha kulambu - Tamilnadu Recipe

Ingredients

Sundakkai Vathal (Turkey Berry) - 1 1/2 tblspn

Manathakkali (black nightshade) - 1 1/2 tblspn 

                                               { You can prepare this with Either  Manathakkali (black nightshade) or sudakkai (Turkey Berry) Vathal  }

Tamarind - lemon sized ball

Vatha kulambu powder - 2 tbsp
Sesame seed oil - 3 tbsp 
Curry leaves - 1 spring
Salt to taste

Mustard seeds - 1 tsp
Fenugreek seeds- 1/2 tsp
Red chilli - 2 (broken into two)
Asafoetida/Hing- 1/4 tsp

Preparation

1.Soak tamarind in approximately 3 1/2 cups of warm water and extract thick juice.

2.Heat sesame oil  in a heavy bottomed pan, add mustard seeds, when they splutter, add fenugreek seeds, asafoetida, dry red chilli , curry leaves and sundakkai vathal & Manathakkali.

3.Saute for a few minutes, then add tamarind extract, vatha kulambu powder,turmeric powder and salt required .

4.Let it boil till the raw smell of the tamarind goes and the gravy reaches a saucy consistency.

Serve with Rice and pappadam.

Capsicum Tamarind Curry / KodaiMilagai Puli Kulambu - South Indian Recipe

Ingredients

Onion – 1 ( sliced)
Sambar Powder / Puli Kulambu Powder - 1 tblspn
Tamarind Juice – 1/2 cup , concentrated
Capsicum-1 (chopped)
Turmeric powder- 1 pinch
Mustard seeds - 1/2 tsp

Curry leaves - 1 spring

Dried Red chillies - 2 (broken into two)
Fenugreek seeds/Methi seeds - 1/2 tsp
Extra virgin Olive Oil / or Coconut oil - 2 tsp
Salt to taste

Preparation

1.Heat oil in a pan and splutter mustard and fenugreek seeds.

2.Add dried red chillies and curry leaves.

3.Add the sliced onion and saute until the becomes soft.
4.Add the chopped Capsicum .
5.Add the sambar powder , turmeric powder and salt and fry until oil separates out from the masala.
6.Soak tamarind in water and squeeze out to make tamarind juice.
7.Add the tamarind juice  bring it to boil.
8.Cook till the raw smell goes away.Turn off once the oil separates out from the gravy.
Serve with Rice.

Kollu Puli kulambu (Horse gram tamarind curry)-South Indian Recipe

Ingredients

Horse gram - 1 cup

Tomato - 1

Pearl Onion - 1/2 cup (chopped)

Garlic - 3 clove (crushed)

Dry red chili - 2 (broken into two)

Mustard seeds - 1 tspn

Curry leaves - 2 springs

Turmeric powder - 1/2 tspn

Chilli powder - 1 tspn

Salt (or to taste)

Thick tamarind (1 lemon size) pulp

Water - 3 cups

Coconut oil/Olive oil - 2 tspn

Preparation 

1. Pressure cook the horse gram with 3 cups of water and salt for upto 3 to 4 whistles. 
2. Add the chopped tomatoes,chilli powder and turmeric powder.Let it boil for 10 minutes in medium heat.
3. Add tamarind pulp and boil another 10 minutes in medium heat.Add water if needed.
4. Heat oil in an another pan.Splutter mustard seeds.Add crushed garlic ,dried red chillies ,pearl onions and curry leaves.Stir for 2-3 minutes.
5. Pour this into the Curry for garnishing.

Kollu Rasam(Horse gram soup)- Kerala Recipe

Ingredients

Horse gram - 1/4 cup

Tomato - 1

Garlic - 3 clove

Black peppercorn - 1tsn

Cumin seeds - 1tspn

Dry red chili - 2 (broken into two)

Mustard seeds - 1 tspn

Curry leaves - 2 springs

Asafoetida - a pinch

Turmeric powder - 1/2 tspn

Salt (or to taste)

Thick tamarind (1 lemon size) pulp

Water - 3 cups

Coriander leaves - 5 sticks

Olive oil - 2 tspn

Preparation 

1. Pressure cook the horse gram with 3 cups of water for upto 5 to 6 whistles. 
2. Drain all the water and keep it aside.( Cooked kollu can use for chutney) 
3. Crush the pepper and cumin seeds. 
4. Heat Oil in a  pan, splutter mustard seeds, add crushed black pepper, cumin, dry red chili, curry leaves. 
5. Sprinkle asafoetida and add the chopped tomatoes. Let them cook until soft and mushy.  
6. Add the retained Horse gram water along with turmeric powder, tamarind pulp and salt. 
7. Add the coriander leaves and let the whole thing come to one boil. Switch off and serve hot.

Kathirikai(brinjal) Kara Kuzhambu - Tamilnadu Cuisine

Ingredients

Brinjal – 3 (Cut into Medium size)

Pearl Onion – 10
Big Onion – ½ (sliced)Tomato – 1 (cut into 4 pieces)
Coconut gratings – 1 tablespoon
Tamarind – small lemon size

Chilli powder Powder – 1 tspn

Turmeric Powder – ½ teaspoon
Gingelly Oil – 2 tablespoon
Mustard – ½ teaspoon
Fenugreek – ½ teaspoon
Red Chillies – 2 (broken into two)
Urad dal– 1 tspn

Channa dal - 1tspn
Curry leaves – 2 springs

Salt to taste

Preparation

1. Soak tamarind and salt in water. Squeeze out the juice, add water and make 3 cups of tamarind water.
2. In a pan add one tspn gingelly oil and add big onion pieces and saute till it turns transparent. Add tomato pieces and fry till the tomatoes mashed well. Add coconut gratings  and fry for two minutes. Remove and cool it. When it is cooled, grind to a fine paste.
3. Heat the remaining oil in the pan.Splutter mustard seeds. Add Urad dal, channa dal,red chillies,curry leaves. Then add fenugreek seeds and fry till it turns light brown. Add pearl onions and fry well. Then add brinjal pieces.
4. Add chilli powder and turmeric powder and fry for two to three minutes.
5. Add tamarind water.
6. Bring to boil. Reduce the heat and cook till the brinjal is tender. Now add the ground paste along with a cup of water and stir well. Allow to cook in reduced heat for three to five minutes.

Tamilnadu special - Poondu Kulambu ( Garlic Tamarind curry)

Ingredients

Garlic–20–40pods(peeled)

Sesame oil- 3 tblsp

Asafoetida - a pinch

Tamarind - 1 lemon size

Turmeric powder - 1/4 tsp

Chilli powder- 1 tspn

Coriander powder- 1 tspn 

Black Pepper corn – 1 tspn 

Mustard seeds - 1/2 tsp

Fenugreek seeds- 1/4 tsp

Dried red chillies-2 (broken into into)

Curry leaves - 1 spring

Chopped Red onion or shallot - 1 cup

Tomato - 1 big size(chopped)

Salt  to taste

Jaggery - 1 tsp(optional)

Preparation

1.Heat oil in a pan.Add black pepper corn,garlic and onion and saute well till golden brown.

2.Allow them to cool and take ¾ portion of garlic separate and grind the remaining portion.

3.Heat oil in a pan .Add the mustard seeds and fenugreek seeds.let it crackle and  Sprinkle the asafoetida and add dried red chillies.

4.Then add the chopped tomatoes and let it mash completely.

5.Add the grinded paste and then allow the oil to oozes out.

6.Add garlic pods and curry leaves

7.Add chilli powder ,coriander powder  and turmeric powder. fry till the raw smell of the powders go away.

8.Add the tamarind extract and jaggery(optional).

9.Wait till the kulambu becomes a thick gravy . Allow it to boil well till oil oozes out.

Serve with rice,chappathi or curd rice.

Pavayka Curry -Bitter gourd(bitter melon)curry,pavakkai kulambu - Kerala style recipe

Ingredients
Pavayka(cut into small pieces)- 500 gm
Onion(chopped)-½ no
Tomato(chopped)-1
Tamarind -1 lemon size (soaked in one cup water) to make pulp
Grated coconut-150 gm
Oil-2 tblspn
Chilly powder- 1 tspn
Turmeric powder- ¾ tspn
Coriander powder-¾ tspn
Mustard seeds- 1 tspn
Red chillies-2 nos
Green chillies-2nos
Salt to taste
A few curry leaves
Preparation
1.Grind the coconut with cumin seeds and keep aside.
2.Heat oil in a pan and add mustard seeds.After seeds splutter add red chillies,green chillies,onions and curry leaves .saute for a while.
3.Add the pavayka and fry for 5 mins .
4.Add chilly powder,coriander powder and turmeric powder.
5.Add the tomatoes and saute it
6.Add the tamarind paste and salt .
7.Add the coconut paste(which kept early aside) and required water . And let it boil for10 mins .
Serve with rice.

Ladies finger (Okra) curry / Vendayka puli

Ingredients
Ladies finger(cut into small pieces)- 500 gm
Onion(chopped)-½ no
Tomato(chopped)-1
Tamarind -1 lemon size (soaked in one cup water) to make pulp
Grated coconut-150 gm
Oil-2 tblspn
Chilly powder- 1 tspn
Turmeric powder- ¾ tspn
Coriander powder-¾ tspn
Mustard seeds- 1 tspn
Red chillies-2 nos
Green chillies-2nos
Salt to taste
A few curry leaves
Preparation
1.Grind the coconut with cumin seeds and keep aside.
2.Heat oil in a pan and add mustard seeds.After seeds splutter add red chillies,green chillies,onions and curry leaves .saute for a while.
3.Add the ladies finger and fry for 5 mins or until the stickiness disappears.
4.Add chilly powder,coriander powder and turmeric powder.
5.Add the tomatoes and saute it
6.Add the tamarind paste and salt .
7.Add the coconut paste(which kept early aside) and required water if necessary. And let it boil for 10 mins .


Serve hot with rice and chappathi