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Showing posts with label Kuzhambu. Show all posts
Showing posts with label Kuzhambu. Show all posts

Aug 1, 2017

495:Nadan Chembu Astram/ Traditional Kerala style Taro Root Curry

Nadan Chembu Astram is a traditional dish of Kerala. Astram is a thick preparation with Curd, Chembu and coconut. It goes well with Kanji (Rice Porridge). Let's see how we can prepare this delicious recipe

Preparation Time:      10 Minutes
Cooking Time            25 Minutes
Recipe Category :      Vegetable Gravies, Kuzhambhu
Recipe Cuisine   :      Kerala, South Indian
Serves             :        3-4 People


Diced Chembu / Taro root      2 cups  
Turmeric Powder                   ½ Teaspoon
Thick beaten   Curd               1 cup
Red Chili Powder                   1 Teaspoon
Curry Leaves                        few
Salt                                    To Taste.

To Grind:
Grated Coconut:                 ¾ cup – 1 cup
Turmeric Powder:               1/2 Teaspoon
Cumin Seeds                      1 Teaspoon
Water:                              2 Tablespoon
To Season:
Coconut Oil                        2 Tablespoon
Mustard Seeds:                  1 Teaspoon.
Whole Kashmiri Chili           3 Nos, broken
Curry leaves                       1 string


  • Wash the Chembu in running water.      Peel the skin and cut into round shape.
  • Put the Chembu into the big pan. Add water, Red chili powder, turmeric powder and salt. Boil and cook till done.

  • In the meantime, grind the ingredients listed to a smooth paste with little water.

  • When the Chembu is nicely cooked, put the ground mixture into it. Mix well. stir well and simmer the fire.       
  • Adjust water and let it simmer for 2 - 3 minutes or till everything is nicely combined.

  • Add the beaten curd. Mix well.  Take off from heat and keep aside.
  • Heat oil in a seasoning pan , splutter mustard seeds, curry leaves and red chillies.
  • Add this to the cooked Chembu curry.
  • Serve hot with Kanji and Rice.

Sep 1, 2016

475: Capsicum Puli Kuzhambhu/ Bell Pepper Tamarind Curry

 Prep Time : 10 mins
 Cook Time : 20 mins 
 Serves:           3-4 People
 Recipe CategoryKuzhambhu
 Recipe Cuisine:  South Indian

Capsicum Puli Kuzhambhu is a tangy and spicy gravy that goes well with rice and curry.

Chopped Bell Pepper                      1 cup
Tamarind                                       gooseberry size
(Soaked and juice extracted)
PuliKuzhambhu Powder                  2 tablespoon
Finely chopped green chilies            2 no.
Finely chopped ginger                     1 tablespoon
Turmeric Powder                            1/2 teaspoon
Finely chopped curry leaves            2 strings
Jaggery powder                             1 teaspoon
Salt                                              To Taste

For seasonings

Mustard seeds                                 1/2 teaspoon
Curry leaves                                    1 spring
Hing                                               ¼ teaspoon
Dried Red chilies                              2 no.
Coconut oil                                      2 teaspoon

  • Soak tamarind in water and squeeze out to make tamarind juice. Keep aside.
  • Heat a pan with oil, add all seasonings and fry for few seconds.
  • Now add chopped capsicum and green chilies, and sauté until becomes soft.
  • Now add turmeric powder, puli Kuzhambhu powder, salt and fry until oil separates out from the masala.
  • Add the tamarind juice, and keep cooking till the capsicum is soft. Now add the Jaggery powder and cook till the raw smell goes away. Turn off when the contents thicken and the oil separates out from the gravy.
  • It can be stored in the fridge and can be used for a week.
  • Serve with hot rice.

Jul 20, 2016

471: Kariveppallai Kuzhambhu/Tangy Curry Leaves Kuzhambhu

The scientific name of the curry plant is Murraya Koenigii Spreng and it belongs to the Rutaceae family. The plant is native to India and is usually found in tropical and subtropical regions.

Curry Leaves

Curry Leaves Health benefits:

In Ayurvedic medicine, curry leaves are believed to have several medicinal properties such as anti-diabetic, antioxidant. The roots are used for treating body aches and the bark is used for snake bite relief. 
Health benefits are:

Stops Diarrhea                                     Lowers Cholesterol Levels
Gastrointestinal Protection                    Good for Eyesight
Anti-Diabetic Properties                        Fights Cancer
Protects the Liver                                 Good for Hair Growth
very soothing effect for cold and sinus

Curry leaves are usually used to give a distinct aroma and flavor to Indian dishes, especially South Indian food. Curry leaves are usually used for flavoring curries, rasam, vegetable dishes, pickles, buttermilk, and chutneys. They are usually fried in clarified butter or vegetable oil and before adding the main ingredients. It can give a unique flavor and aroma to any dish.

I prepared Kariveppallai Kuzhambhu for the lunch last weekend. It came out very well as usual. I just wanted to share this recipe. This is a very popular recipe in South Indian community.

 Prep Time : 10 mins
 Cook Time : 20 mins 
 Serves: 3-4 People
 Recipe CategoryKuzhambhu
 Recipe Cuisine:  South Indian


Tamarind Extract              1 cup
Turmeric Powder               ¼ teaspoon
Salt                                 To taste
Black pepper powder          a Pinch
Fry and Grind
  Sesame oil                      1 teaspoon
Black gram dhal                 1 tablespoon
Chenna dhal                      1 tablespoon
Fresh coconut                    1 teaspoon
Red chilies                         4 no.
Fresh ginger                      1 teaspoon
Fresh curry leaves          -   ¾ cup  
(washed, rinsed and dried)
To Temper 
Sesame oil                        4 Tablespoon
Mustard seeds                   1 teaspoon
Red chilies                         2  no.
Curry Leaves                      Few  
Asafetida                           ¼ teaspoon                               

  • Heat  oil  in a pan and dry roast the black gram dhal, Chenna dhal ,ginger, red chilies and coconut until golden brown . Keep aside.
  • In the same oil saute the curry leaves till it shrinks little.
  • Grind them with fried ingredients to a smooth paste with little water.
  • Dissolve this paste with tamarind extract. Add some more water, turmeric powder and salt. Mix it well.
  •  Heat the oil in a pan, temper the temper ingredients,  and add curry leaves water and boil . Simmer the stove heat.
  •  Let it boil for 15 to 20 minutes till it gets thickened.  
  • Before switch off the stove heat, add 2 pinches of pepper powder, and mix it well.
  • Serve hot with steamed white rice and  Gingerly oil.
  • Always use fresh curry leaves for this kuzhambhu.
  • Tastes great if a dash of ghee is drizzled over when we mix it up with the rice

Jun 1, 2016

468: Beetroot Sambhar

'Sambhar', is a balanced dish with lentils and vegetables blended along with Indian Spices.  This is the best accompaniment to any South Indian Meal. In Tamil Nadu where sambhar usually has one or two vegetables and the flavors are adjusted a bit according to the vegetable added. Beetroot Sambhar is healthy sambhar recipe where beetroot is used as main vegetable. Make delicious Beetroot Sambhar using this simple recipe from Madappalli. This sambhar can be served with rice, idli, and dosa. 

Beetroot                                         1 cup (Chopped like cubes)
Tamarind                                       1 gooseberry sized
Green chilies, halved vertically-        2 no.
Curry leaves-                                  2 sprigs
Salt-                                              To taste
Asafetida Powder                            ¼ Tsp.
Red Chili powder-                            1/2 tsp or adjust according to your taste
Sambhar Powder                             2 Tbsp.
Coriander leaves (chopped)               1 Tbsp.
To pressure cook dal:
Tovar Dhal/Sambhar Lentil                ½ cup
Water                                              1 cup
Turmeric powder-                             1/4 tsp
Tomato -                                          1 medium sized
Coconut Oil                                       1 Tsp.
For tempering:
Coconut oil                                        1 tbsp.
Black mustard seeds                          ½ Tsp.
Fenugreek seeds                                1/8 Tsp.
Asafetida Powder                                ½ Tsp.   


  • Pressure cooks the dal with water till it sinks, turmeric powder, 1 tsp of oil and tomatoes for 3 whistles. Let the pressure releases, mash well and keep aside.
  • Soak a small ball of tamarind in warm water and squeeze to extract the juice. Discard pulp and seeds.
  • Mix sambar powder, chili powder and asafetida powder (Hing) in it and set aside.
  • In a kadai, add cooked dal , chopped Beetroots, and green chilies.  Cook in low flame till the veggies get cooked fully.
  • Now add the tamarind and sambhar powder mixture and allow to boil for 5 minutes in a medium flame.
  • If the sambar is too thick, add more water and bring to boil and if it's too watery, boil until the right consistency is reached.
  • Heat the oil for tempering in a small pan. Add the mustard and when they pop, add the rest of the ingredients.
  • Pour the seasoning to sambar and add chopped coriander leaves and close with lid.
  • Serve piping hot with rice and ghee and vegetables.
  • This recipe serves 6.

Beetroot Sambhar

Apr 18, 2016

466: Ennai Kathirikkai Kuzhambhu/Spicy Brinjal Curry

Ennai Kathirikkai Kuzhambhu/ Brinjal Curry

 In my house , Brinjal is our all-time favorite vegetable.  Whenever I get small Brinjals from the Indian Grocery store, I used to prepare this kuzhambhu. Baby Brinjals are fried and cooked in Tomato gravy. This is an easiest method of making Ennai Kathirikkai.  If you love Brinjal, i would say u must try this Kuzhambhu, so Please give it a try and let me know how it turned out to you.


Indian Baby Brinjals
Kutti Kathirikkai/ Baby Brinjals            10 nos.
Tomatoes                                            4 nos.
Tamarind Extract                                  2 Tbsp.                                        
Grated Coconut                                     5 Tbsp.
Red chili Powder                                    3 Tbsp.
Coriander Powder                                  3 Tbsp.
Turmeric Powder                                    ½ Tsp.
Fennel powder                                        ½ Tsp.
Salt                                                       To Taste.
Gingely Oil                                             For frying the Brinjals

For Seasoning:

Gingelly oil                                            1 Tbsp.
Mustard seeds                                       1 Tsp.
Curry leaves                                          few
Fenugreek seeds                                   ¼ Tsp.
Asafetida powder                                   ½ Tsp.


  • Wash and chop the tomatoes. 
  • Heat a teaspoon of oil in a pan, add the chopped tomatoes and grated coconut and sauté for 5 minutes in a medium flame. 
  • Add the chili powder, coriander powder, fennel powder and turmeric powder and mix it well and sauté for 2 minutes in low flame. When it cooled down, grind it a mixer and keep aside.
  • Wash Brinjals put an X mark on back side of each Brinjal and check for any worms. Also do not remove the whole stem on the top of Brinjal, just cut little bit.
  • Heat the oil in a deep  pan, fry the Brinjals till crispy. Keep aside.
  • In a deep pan heat Gingely oil, when hot add all season with items given in the list for seasonings and fry for a minute.
  • Now add the grinded masalas, Tamarind extract and salt. Bring to boil till the raw smell goes well.
  • Now add the fried Brinjal and add little Gingely oil and cook for 5 minutes.
  • Turn off the heat when gravy thickens and oil oozes on the sides of pan.
  • Finally garnish with fresh coriander leaves, and serve with hot rice. 
  • It will stay 2 weeks in the refrigerator.


  • Use only  baby Brinjals. Here I used Indian  baby brinjals
  • Sesame oil/Gingely Oil  is must for this recipe, because it gives nice flavor and aroma.

My other Version of Ennai Kathrikkai kuzhambhu is here:

Jan 29, 2016

457: Vendakkai Sambhar/ Ladyfingers Sambhar/Okra Sambhar

South Indian meal is incomplete without Sāmbhar. Though I already posted few Sāmbhar recipes, I want to post one more Sāmbhar recipe.   Make delicious Vendakkai /Lady Finger Sambhar using this simple recipe from Madappalli.


 Chopped Lady Finger            1 ½  cups
Toovar dhal/ Pigeon Peas          1/2 cup
Chopped Green chilies           2 Nos
Tamarind                             gooseberry sized
Curry leaves                         few
Tomato                                1 No.
Salt                                     to Taste.

Spice Powders
Coriander Powder                  1 Tbsp.
Red chili Powder                    1-2  Tsp.(Adjust to your spice level)
Sambhar Powder                   2 Tbsp.
Asafetida Powder                  ¼ Tsp.
For Seasoning    
Coconut Oil                           1 Tbsp.
Mustard seeds                       1 Tbsp.
Methi seeds                           1/8 tsp.         
Dry red chilies                       4 no. (Split)


  • Pressure cook the dal with tomato, green chilies and turmeric powder with 1 ½ cup of water until dal is soft for 2-3 whistles. Mash is gently and set aside.
  • Soak the tamarind in hot water and pureed the juice throwing out the fiber and keep aside.
  • Wash the okra using a colander drain the excess water. Place it on a kitchen towel pat dry.
  • Chop the okra into 1 inch pieces please check it there is any bug inside use a dry chopping board and knife.
  • Heat the 1 Tsp of coconut oil in  a pan , add chopped okra fry for 3 mins in medium flame.When its thoroughly fried, add all spice Powder  and fry for a minute.
  • Now add the tamarind water and salt and cook for 8 to 10 mins , until its cooks well and leaves out nice aroma.
  • Once it cooks well, add the cooked dal to the mixture and bring it to a boil.
  • Meanwhile, heat oil in a small pan and add the mustard seeds. Once they begin to splutter, add the dry red chilies and curry leaves. Fry well.
  • Add this tempering to the sambhar. Now Tasty Sambhar is ready to serve.
  • We can also pair this sambar with simple and delicious potato fry, plantain fry (varuval), just any easy dry side dish makes a great complete meal.

Some Simple Tips

  • Toovar dal must be cooked very well and mashed well while it is hot itself.
  • Tamarind proportion should be correct. (not more and not less than required).
  • Sambar powder(click the link to see the recipe) is the main thing which decides the taste (I have posted recipe of sambar powder which my mother has been making all these years and praised by all)
  • Using Coconut oil for tempering and adding very little Methi seeds along with mustard makes a lot of difference.
  • Don’t allow to boil the sambar after adding dal water.
  • Just have these points in mind, prepare sambar, you will end up with an excellent one.
  • Taste differs from home to home or even person to person. The quantity of ingredients such as Sambhar powders, chili powders, salt can be varied according to individual taste.

You can also check other Sambhar Recipes here:

Hotel Sambhar                                    Udipi Sambhar             


Milaghai Sambhar                                           Sambhar



Jan 16, 2016

455 : Karamani Kuzhambhu/ Black Eye Beans Gravy

Karamani is a legume that can be used to make lot of recipes like Kuzhambhu, Sundals, side dish for chapatti . Karamani Kuzhambhu/Black Eye Beans Gravy   is a traditional south Indian dish; it tastes great with white rice and ghee. If you are looking for easy and healthy kuzhambhu recipe, then do try this dish.


Karamani / Black Eye Beans     1 cup soaked
Tomato                                   2 No.
Tamarind                                small Lemon size
Red chili Powder                    - ½ Tsp.
Sambhar Powder                      2 Tbsp.
Turmeric Powder                      ¼ Tsp.
Asafetida Powder                      ½ Tsp.
Sugar                                       1 Tsp.
Salt                                         To Taste
Coconut oil                               1 Tbsp.
Coriander Leaves                      for decoration    
To Grind

Coconut                                   ½ cup
Fennel Seed                             1 Tbsp.


  • Soak Karamani overnight, rinse 3-4 times in water and pressure cook with enough water, salt for 3 whistles
  • Turn off the heat and let the steam go all by itself. Open the cooker and keep it with the cooking liquid.
  • Soak tamarind in 1 cup water for 10-15 minutes and extra juice. Keep aside.
  • Chop the tomatoes and keep aside.
  • Grind together all the ingredients listed under 'To Grind' use little water if required. Keep aside.

To Make Kuzhambhu:

  • Heat the coconut oil in a  kadai, Add in tomatoes, salt and sugar. Mix well and cook till they turn mushy.
  • Add in all spice powders and mix well. Now add a coconut paste mix well.
  • Add tamarind juice, and bring it to good boil.  Add cooked Karamani with water and Bring this to boil, simmer it for 15 to 20 mins till oil separates.
  •  Serve hot with steamed rice and Pappad.

Oct 1, 2015

445: Thaalatha Kuzhambhu

I just fall more and more in love with kuzhambus. The tangy ness of these tamarind based beauties speaks to me each time I make on. This Thaalatha Kuzhaqmbhu is a traditional Brahmin preparation made with variety of vegetables. This can be had with hot rice and Gingely oil or ghee.


Tamarind                     a small lemon size
Turmeric powder          ¼ Tsp.
Asafetida  powder        ½ Tsp.
Curry Leaves                few
Coconut oil                   2 Tbsp.
Sambhar Powder           1 Tsp.
Salt                             to Taste


Yam                            1 bit
Sweet Potato               1 bit
Snake gourd                1 Bit
Carrot                         1 No.
Green Banana              1 No.
Beans                          a little
White Pumpkin             a bit
Red Pumpkin               1 bit
Eggplant                     2 no.
Capsicum                    1 no
Kothavarakkai             a little

 Fry and Powder it
Toor dhal                     2 tsp.
Urdh Dhal                    2 Tsp.
Channa dhal                 2 Tsp.
Rice                             ½ Tsp.
Red chilies                   5 no.
Coconut                       3 Tsp.

Fry all the ingredients in 1 tsp of oil and grind it in the form of powder 

For Seasoning:

Coconut oil/ Ghee        1 Tbsp.
Mustard seeds             1 Tsp.
Red chilies                  3 no.
Curry leaves                few
Coconut                      1 tbsp.


  • Soak the tamarind in hot water and extract the juice.  Add turmeric powder, salt, asafetida powder and all above the vegetables. Cook the vegetables in turmeric water.
  • Fry all masala ingredients in 1 tsp of oil and grind it in a powder.
  • Now add the powder and sambhar powder, after the vegetables are cooked.
  • Let it be in the stove till it boils.
  • Now fry the all seasonings in oil and add to the kuzhambhu.
  • Serve hot with hot rice ,pongal, and  dosai .
  • Enjoy!!

Dec 10, 2014

416: Pumpkin Sambhar/ Poosanikai Sambhar

South Indian meal is incomplete without Sāmbhar. Though I already posted few Sāmbhar recipes, I want to post one more Sāmbhar recipe.   Make delicious Pumpkin Sambar using this simple recipe from  My Madappalli.


 Chopped Red Pumpkins               2 cups
Tovar Dhal                                  1/2 cup   
Chopped Green chilies                 2 Nos
Tamarind                                    gooseberry sized
Curry leaves                                few
Tomato                                       1 No.
Coriander leaves                         For decoration
Salt                                            To Taste.

To Roast and Grind
 Chenna dhal                              1 Tbsp.
Thuvar dhal                               1 Tbsp.
Fenugreek seeds                       ¼ Tsp.
Urdh dhal                                  1 Tbsp.
Coriander seeds                        1 Tbsp.
Asafetida powder (Kayam)       ½ Tsp.
Red chilies                                6 Nos.
Oil                                            As needed

For Tempering   

Coconut Oil                              1 Tbsp.
Mustard seeds                        1/2 tsp
Dry red chillies                        3 split


  • Pressure cook the  tovar dal,  ½ of pumpkin cubes with turmeric powder and few green chillies with 1½ cups of water until dal is soft for 2-3 whistles. Mash it gently with the back of a spoon and set aside.
  • Soak the tamarind in hot water and pureed the juice throwing out the fiber.
  • Heat oil in a pan, add the ingredients from "To roast and grind " and fry until the lentils turn brown . Cool them to room temperature and grind to coarse powder.
  • Add some chopped tomatoes,green chilies,  ,tamarind juice, 2 tbsp of sambhar powder ,salt to taste and 1 cup of water .
  •  Close the pan with a lid and cook for 8 to 10 minutes until its cooks well and leaves out nice aroma.
  • Once it cooks well, Add the cooked dal and cubed pumpkins to the mixture and bring it to a boil, and cook till the pumpkin pieces are soft.v Finally check for salt and spices and add accordingly.
  • Meanwhile, heat oil in a small pan and add the mustard seeds. Once they begin to splutter, add the dry red chillies and curry leaves. Fry well.
  • Add this tempering to the pumpkin sambhar.
  • Garnish with freshly chopped coriander leaves. Serve hot with steamed rice.

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