Vendhaya Kulambhu/Vendhaya Kara Kulambhu

We are entering the final week of Blogging Marathon #62 and for this week I chose to share quick meals.
Since my week days cooking is always simple and takes 30-40 minutes.But I do some of the preparations in the previous day itself.Prior preparation makes the morning cooking so easy.
As my Hubby prefers mostly South Indian food,every other day is a simple and comforting South Indian menu.Today's recipe is a flavorful vendhaya kulambhu and paired it with cabbage kottu and rice.
For this kulambhu preparation I used the store bought tamarind paste and chopped the cabbage previous day,kept it in the refrigerator.As both needs coconut paste I ground it together and used.I kept the rice in an electric cooker and while the kulambhu is boiling I made the kootu.Lets move on to the recipe...........

                                                                      

                                                 
                   Vendhaya Kulambhu/Vendhaya Kara Kulambhu          

                

---

                                                                  

   Basic Information

   Preparation time ~ 10 minutes
   Cooking time ~ 15 minutes

   Serves ~ 3(generously)

  Ingredients

  

Ingredient	Quantity
Shallots/chinna vengyam(chopped finely)	8-10
Red chilly powder/milagi podi	1.5 tsp
Coriander powder/dhaniya podi	2 tsp
Turmeric powder/manjal podi	1/4 tsp
Tamarind paste/puli	1-1.5 tbs
Salt	1 tsp
Oil	1.5 tbs
Curry leaves/karivepillai	few leaves

 Grind to a fine paste

Ingredient	Quantity
Coconut(grated)	2 tbs
Cumin seeds/jeeragam	1/2 tsp
Fennel seeds/sombu(optional)	1/2 tsp

 For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Fenugreek seeds/vendhayam	3/4 tsp
Dried red chilly/varamilagai	2 (broken)
Asafoetida/perungayam	a pinch

  

   Method 

• Heat the oil in a pan,crackle the mustard seeds,fenugreek seeds.Add the asfoetida and dried red chilly. Add the chopped shallots with a pinch of salt. Saute till transparent,add in  the spice powders like red chilly powder,coriander powder and turmeric powder,fry it for couple of minutes.if its too dry sprinkle some water.

• Now add the tamarind paste and a cup of water.Let it cook for a boil.Add in the salt and let it boil for 4-5 minutes.Add in the ground coconut paste.

• If needed add around 1/2 cup of water and boil it for 2-3 minutes.Let it simmer for another couple of minutes and put off the flame.

• Serve it with rice and kottu or pappad

• Instead of shallots,onion can be used.
• Fenugreek seeds need to crackle completely in the oil otherwise the kulambhu may turn bitter.
• As my red chilly powder was spicy I used 1.5 tsp,it can increased up to 2 tsp.

                                                                      

                                                 
                   Cabbage Kottu/Muttaikose Kottu

---

                                                                  

   Basic Information

   Preparation time ~ 10 minutes
   Cooking time ~ 15 minutes

   Serves ~ 3(generously)

  Ingredients

  

Ingredient	Quantity
Cabbage/muttaikose(shredded)	3 cups
Channa dhal/kadala paruppu	3 tbs
Green chilly/pachamilagai	2(slit lengthy)
Onion(finely chopped)	2-3 tbs(optional)
Salt	1/2 tsp
Oil	2 tsp
Curry leaves/karivepillai	few leaves

 Grind to a fine paste

Ingredient	Quantity
Coconut(grated)	2 tbs
Cumin seeds/jeeragam	1/2 tsp

  For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Urad dhal/ulutham paruppu	3/4 tsp
Dried red chilly/varamilagai	2 (broken)
Asafoetida/perungayam	a pinch

  

   Method 

• Pressure cook the channa dhal for 2-3 whistles in a pressure cooker and grind the coconut,cumin seeds to a fine paste.

• Heat the oil in a pan,do the tempering with the ingredients,add the chopped onion,shredded cabbage. Saute it for 2 minutes,then add around 1/2 cup of water and cook it covered for 5 minutes.

• Now add the cooked channa dhal and mix it well,cook it for a minute.Then goes in the ground paste and cook it for 2-3 minutes or till the raw flavor goes off.Put off the flame.

• Serve it as an accompaniment.

• Instead of channa dhal,moong dhal can also be used..
• Addition of onion is purely optional,also green chilly can grind along with coconut.

Enjoy........................................

Check out the blogging marathon page for the fellow bloggers participating in BM#62.

Posted in: Blogging Marathon,Sambhar/Kuzhambu/Rasam,Vegetable Poriyal/Fry/Kottu