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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.



Sumber http://www.naliniscooking.com
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