Pongal Kuzhambu | Chettinad Style Mixed Vegetable Kulambhu | Step By Step Picture Recipe

     Pongal kuzhambu - a spicy, tangy mixed vegetable curry prepared during the harvest festival of Tamilnadu.Curry  is made with the freshest vegetables available that season.Those veggies make the gravy so delicious.

Parangikai Puli Kuzhambu | Pongal Recipes | Kuzhambhu Recipes

    Pumpkin aka parangikkai is a vegetable famous in Tamilnadu during the pongal festival season and is harvested during this time.A small piece of pumpkin like 1/2 kg gives around 20 pieces can serve around 4-5 members.

Soya Kuzhambu | Chettinad Getti Kuzhambu - Masala Kulambu

Soya Kuzhambu - a tasty south Indian style thick gravy prepared for rice.Even variety exists like Poondu kuzhambu(garlic gravy),Summa kuzhambu(no vegetables),poricha kuzhambu( prepared with coconut and no tamarind) ,Moru kulambu(made with buttermilk and ground coconut paste).

Kara Kulambu|Kathirikai Puli Kulambu

   Kara Kulambu-This is a tamarind based gravy with coconut.Kara kulambu is the best alternate to poondu puli kulambu,Brinjal kulambu,paruppu urundai kulambu for rice.
   Kulambu is basically a south India accompaniment for rice and has so many variations like any other..This kathirikai Kara kulambu /puli kulambu is similar to enna kathirikai kulambu but the brinjalis not stuffed here..
    Even though i had many many post in draft this kulambu we licked latest (its that delicious) its so delicious i couldn't resist myself sharing with you all.
     This recipe is shared by my friends friend native of andhra.So i can say this kara kulambu is smiliar to vangaya pulusu/"vangayam" in telugu means brinjal ."pulusu" means tamarind.So i call it vengaya pulusu with coconut .
    For gravy thickening you can use any one of cashews,poppy seeds,coconut,bengal gram(kadala paruppu),roasted gram(pottu kadalai) .I used coconut ,poppy seeds and badam.Add more brinjals if you are fond of it.This time there is no step by step pics .Will update as soon as i do it next time.

Moru Curry(Step By Step Pics) | Mor Kulambu

         I have a love towards mor kulambhu/Moru Curry and avial .I tasted Moru Curry when i was in my uncles house Chennai .I  did avial many times after i got married . This moru curry, i never tried .While i was going through a recipe book i mentioned about, i saw this moru curry with ash gourd recipe there and want to try immediately . I did the curry previous week.After i ate  ,my hand smelled like heaven .Just loving this Mor Kulzhambhu .
    Moru Curry and Beans paruppu usili is a very famous combo in Iyengar house.But we do Beetroot Usili(beetroot kola) as a sidedish(Instead of beans we use beetroot).
        I added just 3/4 cup of yogurt and 3 green chilies opposed to 1 1/2 cup yogurt and 4 green chilies mentioned in the book ,Thinking of it will be more for 3 of us .After we ate lunch  so much of  kulambhu was remaining so we had with dosa and it tasted amazing with dosa too  .If  you want  gravy/kulambhu to be tangy, use the day before yogurt .If you are making this curry for more than 4 people increase the yogurt and chilies used. you might want to increase coconut used as well .


Some wonderful kulambhu recipes

1. Curry leaves Kulambhu
2. Kola Urundai Kulambhu
3. Kathirikai Murungaikai Kulambhu

Preparation time:10 min
Cooking time:10 +15 min
Serves:3-4

Ingredients:

•  200 grams ash gourd/poosani kai
• 1/4 tsp turmeric powder
• 8 red onions/shallots
• 1/2 tomato/Thakkali.
• 3/4 cup yogurt/thayir

To temper:

• 2 tbsp oil
• 1/2 tsp mustard seeds
• 1/2 tsp jeera/Cumin seeds
• few curry leaves/Karuvepilai

To grind:

• 2 tsp grated coconut
• 1 tsp jeera/Cumin seeds
• 3 green chilies/Pacha milagai
• 1 tsp toor Dal/Thuvaram parupu
• 1 tsp Channa Dal/Kadala parupu
• 1 tsp raw rice/Pacharisi

Method:

• Soak Channa,toor Dal and raw rice for sometime and grind it along with jeera,coconut,chilies.

• Clean the ash gourd and cut it in to small pieces.

• Pressure cook it along with onion and tomato for a whistle .
• In a pan add oil and add the tempering items when tava is hot .

• Add turmeric powder as well .
• Add the pressure cooked ash gourd and ground paste .
• Add the required salt and let it cook until it becomes thick .
• Make the yogurt to butter milk by churning it.If its too thick add little water .

• When the gravy is thick, add the thick butter milk .

• When the gravy boils switch off the flame .
• Serve it with rice and parupu usili .

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KaruvepilaiKulambhu/CurryLeavesGravy/KadipattaGravy

        My mother in law makes this tastiest kulambhu ,we two(me and MR.K) love it a lot(my daughter has a sweet tooth) .She makes a lot of tastiest meals ,I wanted to try all of hers but didn't get a chance to try them.One fine day i asked her about this karuvepilai kulmabhu recipe(because curry leaves are rich in iron ) .With lots of nutritional value this kulambhu scores the best among the gravies similar to it .
         I almost made this gravy 4-5 times now and it is the tastiest kulambhu you ever have .With a mild curry of your choice your lunch will be the best ever.You can pack this for your two days train journey also to eat with your packed rice and idlies.
     Curryleaves are very rich in iron and folic acid which helps fight anaemia etc.It is the remedy for early ageing (greying of hair ).Curry leaves have many more health benefits,if you want more about it check here.

Interested in more tangy gravies for rice check

Vengayam vellaipoondu kulambhu(shallot-garlic gravy)
Kathirikai -Murungaikai Kulambhu(drunstick -brinjal gravy)
Meen kulambhu(fish gravy)

Preparation time:5 min
Cooking time:15-20  min
Serves:2

Tangy Kofta Gravy (பருப்பு/கோலா உருண்டை குழம்பு )

This is an authentic and famous chettinad dish. This dish is usually prepared during festive occasions and as a special for guests. It takes a little work compared to normal kulambu but trust me this is worth the extra effort. Just taste this once and you will be hooked. You can eat this with rice and simple vegetable like cabbage curry,Pumpkin curry.

Preparation time:1 hour(soaking the dal)+10 min
Cooking time:30-40 min
Serves:3

Tangy hot Fish Kulambu

This recipe is prepared and shared by my sister .They are very much non-veg lovers and do alteast once a week some non-veg .This time its fish kulambu .This kulambu can be served with rice,dosa,idly.They taste very good the next day.Because every masala blends together with fish flavours and gives it a great taste.Over to my sis.

Check other non-veg recipes like Chili chicken fry,Chili chicken gravy,Chettinad Egg gravy

Preparation time:10 min
Cooking time:20-25 min
Serves:2

Ingredients:

• 1 pound fish(pampano)
• few small onions (optional)
• 1/2  tsp chili powder
• 1 tsp coriander powder
• oil for tempering.
• salt as required
• 3/4 tsp tamarind paste

To saute and grind :

• shallots -10 or large onions-1 small
• 1 Tomato
• 3-5 strands curry leaves
• 2 green chilies
• 6-8 garlic pods
• 2 inch ginger

To temper:

• 1/2 tsp fenugreek
• few curry leaves(optional)

To garnish:

• 5-6strands Coriander leaves

Method:

• Wash and clean the fish and add little turmeric to remove any germs.
• You can pan fry the fish if you wish to give the fish more richness and rigidness.
• Roast the ingredients in roast and grind .Cool them and grind it.
• Add oil to heavy bottom sauce pan/kadai .
• .Add the items in to saute and grind one by one and saute them nicely.
• Cool them and grind it to smooth paste.
• Add some more oil to saute pan and add items to temper .
• Add the ground paste and saute it for few minutes.
• Add corinader powder ,chili powder to saute pan and saute for  few minutes .
• Add water and tamarind paste and required salt .
• Boil it for 5 min .
• Finally add the pan roasted fish and allow the kulambu to boil for  5 more min.

• Fish kulambu is ready to be served .
• Serve it with  rice of your choice.

Note:

•  Fish Kulmabu taste very good the next day.
•  Fish will be much tastier if you marinate them with chili powder and Corinader powder with little oil .
• You can make  kulambu.with any kind of fish .

Linking it to  Sapanas event

Summa Kuzhambu- Chettinad Delicacy

Summa Kuzhambu (சும்மா குழம்பு ) in tamil literally means gravy made out of no veggies or just like that you can make this gravy. You will find this dish only in a Chettinad Kitchen.

This  gravy is very easy to digest. In Chettinad you will see this gravy being fed to women after child birth and even sick people.

Me and my dad love this gravy and I used to beg my mom often to make this gravy when I was little. This is my Father-in-law's all time favorites. When I mentioned about my food blog, he asked me to publish this recipe. So this is going to be your favorite too . I made this gravy as a side for Dosa couple of days ago and I wanted to share it with you.

Preparation time: 5 min
Cooking Time: 10-15 min
Serves: 2-3

Brinjal Drumstick Tamarind gravy - Katharikkaai Murungaikaai Kuzhambu

We love Indian drumsticks. In our native village our house has a big drumstick tree. They are always in season. Drumsticks have always been a staple in our cooking. Drumsticks have a hard and fibrous outer skin and the flesh is on the inside. Hence you need to boil them or steam them to eat them. It could be a little difficult to eat for newbies.

Drumsticks have a very unique flavor. You can make wonderful gravy dishes with them. In this Gravy I combined drumsticks, eggplant and tamarind to make a Spicy & Tangy gravy. You can enjoy this Eggplant & Drumsticks gravy (கத்திரிக்காய்  முருங்கைகாய் குழம்பு) with hot rice. I found fresh drumsticks in our store ( a very rare occurrence) and I made this gravy for lunch. Here is the recipe

Preparation Time:5 min

Cooking Time:20-30 min

Serves:2

Poondu Kulambu Recipe

    Poondu Kulambu or Poondu Vengaya kulambu is a traditional chettinad style kulambu.
 You can make this kulambu with just Shallots and Garlic pods, no other vegetables are required .Then the kulambu is Summa kulambu. In case if you want to include vegetables ,major choices are okra,brinjal,drumstick.I make brinjal drumstick kulambu too.The use of Shallots ,Garlic and Sesame oil makes this kulambu truly memorable even without any vegetables.
     This Poondu kulambu can be stored in the fridge for a few days or it can stay at room temperature for 2-3 days too.Kulambu actually tastes better the second day.  This is due to the fact the flavors get concentrated making the kulambu super tasty. This is a staple kulambu in our homes. My mom makes her version my Mother in law makes has her own version. This recipe is a hybrid between the two. I made this poondu kulambu for lunch couple of days ago and had some left over. We actually had it for dinner along with curd rice.

Egg Gravy Chettinad Style | Muttai Kulambhu

I am not a big fan of Eggs. If and when I do eat them, I make it a point to have hard boiled eggs. As a kid I remember eating boiled eggs in gravy. This was the only way that my mom could get me to eat eggs. I don't eat meat either so I eat eggs twice a week to get protein in my diet.

This egg gravy  (முட்டை  குழம்பு ) recipe is a traditional chettinad/karaikudi recipe. The use of coconut and poppy seeds (கச கசா) makes this dish unique. I made this for lunch today and wanted to share this.

Preparation time:10 min

Cooking time:20 min

Serves:2-3