Category: Gravy

Mixed vegetable kulambu( kadambha kulambu) is a curry with mixed vegetables like bitter gourd, yellow pumpkin and ladies finger. This kulambu is our family’s favourite and we prepare this usually on ammavasaya (no moon day). It has all the tastes of  life bitterness from bitter gourd, sourness from tamarind and sweetness from pumpkin. When I was a kid, our whole family unite on the ammavasaya day, we meet our cousins, moms all cook together, we sit in the floor and eat the food served in banana leaves, eat- chat with our blood relations and it was fun. I used to hate this kulambu that time but later on when I grew up understood how healthy and the mixture of taste it blends with also the memories it bring… every dish has a story like every saree has its own story.  My kids love to have it with rice and papad. Do try this curry and enjoy with your family.

PREP TIME : 20 minutes

COOK TIME : 30 minutes

CUISINE : South Indian

COURSE : Sidedish

YIELD : 4 servings


INGREDIENTS REQUIRED :

Bitter gourd – 150 gm

Ladies finger – 100 gm

Yellow pumpkin – 150 gm

Coconut grated – 90 gm

Turmeric powder – 1/4 tsp

Sambar powder – 1 & 1/2 tsp

Tamarind – a small lemon size

Salt as required

To temper  :

Sesame oil – 5 tbsp

Mustard seeds – 1/4 tsp

Sprigs of curry leaves

Methi seeds – 1/4 tsp

Red chillies – 2no.

Asafoetida – 2 pinches

METHOD :

Heat 3 tbsp oil in a pan add chopped ladies finger saute until half cooked and keep it aside.

In same pan add chopped bitter gourd and saute untill cooked and keep it aside.

In another pan add 2 glasses of water, add chopped pumpkins, turmeric powder and close it. Let it cook.

Meanwhile take grated coconut in a mixer jar and grind it to a very fine paste using little water.

Once the pumpkins are cooked, add the sauted veggies and ground coconut.

Add sambar powder, tamarind extract, salt and adjust water accordingly.

Allow it to boil well, check for the taste and  stop the flame.

Finally heat 2tbsp oil, temper mustard seeds, methi seeds, curry leaves, red chillies and asafoetida.

Add in the tempered mixture to the pan.

Mixed vegetable kulambu is now ready to serve with rice.

NOTE :

You can also add  carrots and broad beans to this kulambu.

Mushroom curry is so delicious more of restaurant style based south indian curry. Mushrooms are fleshy and they are fruit body of the fungus. They are rich in antioxidants and vitamin- B. Mushrooms are my favorite and I love to make dishes with it. As a food enthusiast, I cook both vegetarian and non-vegetarian food but look for vegetarian options the most.

Mushrooms are generally prefered by non-vegetarians to replace the non-vegetarian in the veg-gravies. This mushroom curry is a hassle free tasty that has become a staple of every weekend night. Aroma of coconut in the curry is so good and comforting. Roasted bengal gram dal powder is used as a thickening agent in this curry. Mushroom curry is best served with chappati or roti.

Clean and chop mushrooms only at the time of cooking. Use it on the same day of purchase and don’t store in refrigerator for days.

Do try this tasty healthy dish and enjoy!

PREP TIME : 10 minutes

COOK TIME : 25 minutes

CUISINE : South indian

COURSE : Sidedish

YIELD : 4 servings

INGREDIENTS REQUIRED :

Button mushroom – 1 pack

Capsicum – 1/2

Turmeric powder – 1/4 tsp

Roasted Bengal gram dal powder- 1 tbsp

Salt as required

Sesame oil – 2 tbsp

To grind to paste :

Coconut ( grated) – 5 tbsp

Red chillies – 4 no.

Pepper corns – 1& 1/2 tsp

Poppy seeds – 1 tsp

Coriander powder – 1tsp

To temper :

Green cardamom – 2no.

Cinnamon – 1inch

Cloves – 5 no.

Curry leaves as required

Ginger garlic paste – 1& 1/2 tbsp

METHOD :

In a mixer jar add the coconut, red chillies, poppy seeds, coriander powder, pepper corns and grind it to a fine paste using little water.

Heat oil in a pan and temper cardamom, cinnamon,cloves, curry leaves and then add ginger garlic paste.

Saute ginger garlic paste until raw smell goes then add the ground paste.

Saute the paste well for few minutes till the raw smell goes.

Now add 2 glasses of water, turmeric powder and allow to boil.

Now add the chopped mushrooms, capsicum and salt.

Allow it to boil. Let the mushrooms get cooked.

When the mushrooms are cooked, add the roasted bengal gram dal powder (for thickening).

Let it boil until the oil seperates.

Now the mushroom curry is ready to serve with chappati or roti.

NOTE :

You may add more water to gravy to make it thin consistency.

Saute the ginger garlic paste and ground paste well until raw smell goes.

Using mixer jar powder roasted bengal gram dal and store it in an air tight container to use it later for gravies as thickening agent.

Moong dal the most healthy protein rich legume  used in making many vegetarian dishes. Simply I cannot settle for things which have lesser nutritional value. Moong  dal is processed first to make this sambar. Detailed step by step process involved in making this moong dal is given in moong dal mash post. You may have a look at it. To be crisp, the organic whole green gram dal is dry roasted, broken( can use mixer jar) winnowed and  pressure cooked to prepare this dish. Meal planning is so very important to organise everything and present a balanced meal to your family. Moong dal sambar goes well with rice. You can add /skip the vegetable in this sambar. Generally we use ridge gourd for making this sambar. Kids love this sambar rice with pappad. Do try and enjoy the dish with your family.

⏲️PREP TIME : 15 minutes

⏲️COOK TIME : 20 minutes

🍲CUISINE : South Indian

🥘COURSE : Side dish

🍴YIELD : 4 servings

INGREDIENTS REQUIRED :

Moong dal – 85 gm (processed)

Shallots – 1 handful ( 8 no.)

Country tomato – 1 medium size

Ridge gourd – 1 no. (small)

Mustard seeds – 1/4 tsp

Cumin seeds – 1/4 tsp

Curry leaves a sprig

Red chillies – 2 no.

Sambar powder – 1 tsp

Water – 5 glasses

Turmeric powder – 1/4 tsp

Sesame oil – 1& 1/2 tsp

Grated coconut  – 1tsp

METHOD :

In a pressure cooker take processed moong dal, add 2 glasses of water and turmeric powder.

Pressure cook for 3 to 4 whistles.


Using a masher, mash the cooked dal and keep it aside.


Peel off only  the sharp skin fibre of ridge gourd.


Chop onions, tomato and ridge gourd.


Heat oil in a pan, temper mustard seeds, cumin seeds wait until it splutter.



Now add curry leaves, red chillies, onions then tomatoes and saute well.


Add in the chopped ridge gourd and saute until 3/4th cooked.


Now add the cooked and mashed moong dal to the pan.


Next add a tsp of  sambar powder, salt and 2 glasses of water.


Allow it to boil well.


Finally add a tsp of grated coconut and stop the flame.


Moong dal sambar is  ready to serve with rice.