Mixed veg kulambu

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


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


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.


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

Mushroom curry

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


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


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.


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 tiffin sambar

Moong dal a versatile cooking ingredient and we depend on moong dal recipes for meals. Moong dal is high in protein. Organic green gram dal is dry roasted, broken ( can use mixer jar), winnowed and pressure cooked for making this sambar. Processing moong dal is given in detail in moong dal mash post in our blog. You may have a look at the steps involved in preparing the dal. You cannot get the perfect taste and consistency with readily available broken green gram dal / skinless moong dal in markets. This vegetarian moong dal sambar calls for simple ingredients and is very easy to prepare. It pairs well with idli or dosa. Entire family love this moong dal sambar with egg dosa. Do try and enjoy this healthy dish with your family !

⏲️PREP TIME :15 minutes

⏲️COOK TIME : 20 minutes

🍲CUISINE : South Indian

🥘COURSE : Side dish

🍴YIELD : 6 servings


Moong dal – 85 gm (processed)

Shallots – 1handful ( 8 no.)

Country tomato – 1 no.

Potato – 2 no.

Red chillies – 2 no.

Curry leaves a sprig

Sambar powder – 1 tsp

Grated coconut – 2tsp

Water – 5 glasses

Salt as required

Turmeric powder – 1/4 tsp

Sesame oil – 1 & 1/2tbsp

Mustard seeds – 1/4 tsp

Cumin seeds – 1/4 tsp

Cinnamon – 2& 1/2 inches

Cloves – 8 no.

To temper :

To saute :

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

Peel of the potatoes skin and cut into half and add it to the pressure cooker.

Pressure cook till 3 whistles.

Remove the cooked potatoes and cut into cubes.

Mash the cooked dal using wooden masher.

Heat oil in a kadai, temper using above mentioned items.

Saute shallots then tomatoes till mushy.

Now add the cooked and mashed dal.

Add a tsp of sambar powder, salt, 2 glasses of water.

Once it is boiled, add the chopped potatoes.

Let it boil well and finally add grated coconut.

Moong dal sambar is ready to serve with dosa or idli.


You may add carrots instead of potatoes.

Moong dal lunch sambar

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


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


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.

Moong dal mash

Whole green gram dhal is used in many south Indian and north Indian dishes for breakfast, lunch and dinner. Moong dal is high in protein and is used in numerous dishes. In our house, the traditional method of processing is followed. Traditional methods are followed by my mom learnt from my granny. I used to help my mom in breaking the dal using the grinding stone. So, I always elucidate my kids how the fun learning has become a part of cooking. Now my kids help me in breaking the green gram dal. Steps of breaking the dal using a grinding stone and separating the chaff are very important in preparing this dal. Organic green dal is used which is unpolished, smaller in size than the regular one and it tastes better. You can buy whole green gram dal, roast it and break it using a mixer jar as well.

Using this broken moong dal, can make many side dishes for idli/ dosa and rice too. These side dishes are so tasty and healthy. I usually have this moong dal in my pantry for making side dishes. My mom used to follow all these steps and send me the ready use dal for cooking. Now a days, I prepare everything by myself ! Do try this dal at home and enjoy it with a teaspoon of ghee on it. Moong dal mash is so delicious with rice and papad. Moong dal mash with rice and mutton chops or chicken roast are very good accompanyment.

⏲️PREP TIME : 30 minutes

⏲️COOK TIME : 30 minutes

🍲CUISINE : Indian

🍛COURSE : Sidedish

🍴YIELD : 4 servings


Organic moong dal is dry roasted in medium flame until the colour changes.

Roast the dal until it appears pale green.

Roasted dal is added little by little into the hole on the top of the grinding stone.

Broken dal falls around the stone at the bottom when the handle is held and rotated.

Broken dal is winnowed to remove the chaff (skin) from the seed.

After winnowing the dal appears like this .

Moong dal is now processed and can be stored in an air tight container.


Moong dal – 3/4 cup (100gm)

Small onions – 8 no.

Country tomato – 1no.

Green chillies – 4no. (deseeded)

Water – 4glasses

Mustard seeds – 1/4 tsp

Turmeric powder – 1/4 tsp

Cumin seeds – 1/4 tsp

Garlic – 4 no.

Gingelly oil – 3 tsp

Sprigs of curry leaves.


Take 3/4 cup of the broken moong dal.

In a pressure cooker add the moong dal, 2 glasses of water, turmeric powder and give it 3 to 4 whistles.

Moong dal is cooked.

In a kadai or pan heat oil, temper mustard seeds, cumin seeds and curry leaves.

Saute chopped onions, deseeded green chillies and chopped garlic.

Now add the tomatoes.

Add the cooked moong dal to the pan.

Add 2 glasses of water and allow it to boil.

Let it boil well then stop the flame.

Now remove the pan from flame and allow it to cool down.
Using a wooden masher or using a hand blender, mash it well.

Moong dal mash is now ready to serve with rice or roti.


You can get whole green gram dal, dry roast and break them using mixer jar.

Moringa vadacurry

Vadacurry is Chennai’s popular dish which is served with Idli for breakfast in restaurants. Vadacurry is prepared by making vadas using lentils which is added to the gravy. Vadacurry is so rich, yummy and goes well with idli, rice or even dosa. Flavour is amazing with cinnamon and cloves. Coconut is ground and added at the end to make it thick. Vadacurry is packed with nutrients and its a great hit in our place and in our home too. I have added moringa leaves to vada. Vada separately tasted good and with gravy it was awesome. Do try it for your family without fail and enjoy it! Please check for more tips in note given below.

⏲️PREP TIME : 30 minutes

⏲️COOK TIME : 40 minutes

🥘CUISINE : Indian

🍲COURSE : Sidedish

🍴YIELD : 6 servings


Channa dal – 1 cup

Moong dal – 1/2 cup

Drumstick leaves – 1hand full

Big onion – 2 no.

Country tomatoes – 2 no.

Cinnamon – 1″

Cloves – 4 no.

Cardamom – 1no.

Bay leaf – 1 no.

Saunf – 1& 1/2 tsp

Green chilli – 2 no.

Ginger garlic paste -1 tbsp

Chilli powder – 1& 1/2 tsp

Coriander powder – 1 tbsp

Turmeric powder – 1/2 tsp

Coconut – 2tbsp


Soak channa dal and moong dal for an hour and drain it completely.

In a mixer jar add the drained dal, 1 long green chilli, saunf, salt and grind it course.

To the ground mixture add the washed, drained moringa leaves and mix well.

Make small balls or flat tikkis and deep fry them in oil.

Fry them crispy and keep it aside.

Heat oil in a wok, temper cinnamon, clove, cardamom and bay leaf.

Saute green chilli, ginger garlic paste and finely chopped onions.

Boil 3 glasses of water on the other side.

Add the red chilli powder, coriander powder, turmeric powder and mix well untill raw smell goes off.

Now add in the chopped tomatoes.

Saute the tomatoes well till mushy.

Add the boiling water to the wok.

Allow it to boil well.

Now add the ground coconut paste, salt and give it a boil.

Meanwhile break the vadas into small pieces.

Finally add the vadas to the gravy.

Allow it to boil.

Now the vadacurry is done serve it immediately.


Serve vadacurry immediately otherwise the vadas absorb the moisture in gravy resulting in no gravy. In that case you may add hot boiling water to the gravy with little salt (if required).

Always keep vadas separately. Only at the time of serving you may add vadas to gravy and give it a boil and serve.

You may blend cashews and poppy ( khus khus) seeds with coconut to make the gravy even more rich.

You may skip the moringa leaves if you don’t have.

Vada can be made of either channa dal or moong dal. I have used both.

Vadas can also be steamed in idli steamer instead of frying.

Arachuvitta drumstick leaf kuzhambu

Drumstick leaves arachuvitta kuzhambu (curry) is a traditional dish made by blending the masala fresh thereby making it so flavourful. Drumstick leaves are rich in iron and very healthy for all age groups. Whenever I go for grocery shopping, would search for drumstick leaves first then goes my eyes to rest of the veggies. With a single bunch of drumstick leaves, I could plan for the whole week so numerous dishes can be made using it. Whenever I had cold and cough my mom used to make this kuzhambu and it is so comforting one. This kuzhambu requires no tempering. So simple dish and healthiest one too. Aroma of coconut oil enriches the flavour and it tastes better than any other oil. Do try it for your family and stay healthy as always !

⏲️PREP TIME : 20 minutes

⏲️COOK TIME : 15 minutes

🥘CUISINE : Indian

🍲COURSE : sidedish

🍴YIELD : 6 servings


Drumstick leaves – 2 hands full

Shallots – 1/2 cup

Coconut (grated) – 3 tbsp

Garlic – 5 no.

Cumin – 1& 1/2 tsp

Pepper corn – 1&1/2 tsp

Red chilli powder – 1tsp

Turmeric powder – 1/4 tsp

Coriander powder – 1 tsp

Coconut oil – 2tbsp + 1tsp


Wash the drumstick leaves, drain it and keep it aside.

In a small mixer jar blend cumin, pepper, Chilli powder, and coriander powder to a fine powder.

In a big mixer jar add the ground powder, coconut, shallots and garlic.

Blend it to a fine paste using little water

Heat 2tbsp coconut oil and add the ground paste .

Saute well until the raw smell goes off completely.

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

Add in the drumstick leaves and give it only 3 boils.

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

Drumstick leaves curry is done.

Serve the curry with rice.


To retain the colour of the greens do not over cook the curry.

Arachuvitta puli kuzhambu

⏲️PREP TIME : 15 minutes

⏲️COOK TIME : 20 minutes

🍲CUISINE : South Indian

🥘COURSE : Sidedish

🍴YIELD : 5 servings


Ladies finger – 200 gm

Tamarind – lemon size

Salt as required

To roast and blend to paste:

Coconut oil – 2 tbsp

Channa dal – 2 & 1/2 tbsp

Red chilli – 6 no.

Hing powder – 1/4 tsp

Methi seeds – 1/4 tsp

Coconut scrapping – 5 tbsp

For tempering :

Sesame oil – 2 tbsp

Mustard seeds – 1/4 tsp

Methi seeds – 1/4 tsp

Red chilli – 1 no.

Curry leaves as required


Soak tamarind in warm water, extract juice and keep it aside.

In a wok heat coconut oil and roast the items given above for roasting till golden.

Blend the roasted items to a fine paste using water.

Heat sesame oil in another wok and temper the items given above for tempering.

Now add chopped ladies finger and saute until half cooked.

Add in the ground paste and turmeric powder.

Next add in water and adjust the consistency.

Allow it to boil well.

Finally add the tamarind juice and salt.

Let the gravy boil and thicken then stop the flame.

Sundakkai ( Turkeyberry) Kara kolambu

Kara kolambu is a traditional dish which is made with thick tamarind pulp and indian spices. It is served as sidedish for rice in all weddings and other functions. Kara kolambu can also be made using ladies finger, garlic, bitterguard, brinjal and sunberry( manathakali). Usually this is accompanied by papad and is loved by all age groups. Old , dark tamarind and cold pressed sesame oil give the gravy tongue tickling authentic taste. So do try it for your family and stay healthy. Lets get started with the recipe of making the tangy spicy kara kolambu .

⏲PREP TIME :15 minutes

⏲COOK TIME : 30 minutes

🍜CUISINE : Indian

🥘COURSE : sidedish

🍴YIELD : 6 servings


Tamarind – 4 lemon size

Turkey berry (sundakkai ) – 1 cup (250 ml -cup)

Shallots – 1 hand full

Garlic – 6 no.

Cold pressed sesame oil – 6 tbsp + 2 tbsp

Curry leaves – few

Red chilli powder – 1 & 3/4 tbsp

Coriander powder – 1 tbsp

Sambar powder – 1 tsp

Turmeric powder – 1/2 tsp

Red chilli – 2 no.

Mustard seeds – 1/4 tsp

Fenugreek seeds – 1/4 tsp

Asafoetida – a pinch

Jaggery – 1 tsp

Salt as required


Take tamarind extract and keep aside.

Mash shallots and garlic together and keep aside.

In a pan add 2tbsp oil and fry the Turkey berry until the colour changes.

Heat 6 tbsp oil in a thick bottom pan, saute mustard , fenugreek, curry leaves, red chillies, asafoetida then add mashed shallots and garlic.

Saute until they become golden.

Now add red chilli powder , coriander powder, turmeric powder, sambar powder and give it a mix.

Add in the thick tamarind extract , 2 glasses of water , salt and fried turkey berries.

Give it a boil and keep the flame in simmer for few minutes.

Let it cook until oil comes out seperately.

Add the jaggery, give it a stir and stop the flame.

Turkeyberry kara kolambu is ready to serve .

Sprouts curry

Gravies in South india are usually made using small onions. The small onions make gravies taste better than big onions. This vegetarian gravy calls for simple ingredients and is very easy to prepare. Sprouts are packed with proteins but the toughest thing is to make kids have such high protein food. Sprouts curry is a special gravy made in our house and its my kids favourite too! In this gravy, sprouts act as a substitute for chicken or mutton so my kids love to have it with dosa . Sprouts curry makes best accompaniment with dosa , rice or even chappati. This recipe can be made instantly using curry chilli powder. I have also given alternate method of preparing this gravy for those who dont have curry chilli powder ready in hand. Do try this protein rich gravy for your family without fail. So lets move on to the recipe showing how to make that yummy sprouts curry.

⏲PREP TIME : 15 minutes

⏲COOK TIME : 20 minutes

🍜COURSE : Gluten free gravy

🥘CUISINE : Indian

🍴YIELD : 8 servings


Brown channa – 1/2 cup ( soaked and sprouted)

Green gram – 1/2 cup (soaked and sprouted)

Horse gram – 1/4 cup (soaked and sprouted)

Small onions – 1 cup (250ml cup)

Curry chilli powder – 2 tbsp

Oil – 3 tbsp

Turmeric powder – 1/2 tsp

Curry leaves for sauting

Mustard seeds for sauting

Red chilli – 2 for sauting


Heat oil in pan, add onions and saute until it is cooked.

Turn off the flame and when it is hot, sprinkle curry chilli powder . stir well and allow it to cool.

Meanwhile cook the Sprouts in pressure cooker .(4 whistles)

In a mixer jar blend the onion mixture finely by adding water.

In a pot heat oil, saute mustard seeds , curry leaves and red chillies.

Add the cooked sprouts to the pot and turmeric powder .

Now add the ground mixture, salt and water give it a boil.

Add water to adjust the consistency of the gravy.

Allow it to boil well.

Garnish with coriander leaves and serve the gravy hot .


Heat a pan, saute below ingredients.

cumin seeds – 1/2 tsp

Small onions – 1cup

Curry leaves little

Red chilli – 2

When it is done, stop the flame add

Coriander powder – 2 tbsp

Red chilli powder – 1 tbsp

Stir , allow it to cool and blend this mixture using water.

Now follow the same steps given above after blending the mixture.


You can add Coconut paste at the end if you want.

You can add more onions to have more gravy.

You can add cooked meal maker ( soya chunks) to this gravy instead of sprouts.

You can even saute cinnamon and cloves .