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.



12 comments:

Wow mouthwatering combination that cabbage koottu and kulambu. That kulambu is totally inviting...

Mouthwatering combination.Looks so inviting.Lovely spread Nalini.

Nice dish... Sometimes when there isn't any veggie in the kitchen, sometimes I get irritated n say, " sabzi k bina kya dabzi bnayu" I think this is the answer :)

Nice dish... Sometimes when there isn't any veggie in the kitchen, sometimes I get irritated n say, " sabzi k bina kya dabzi bnayu" I think this is the answer :)

Nice recipe.. Both cabbage kottu and kulambu looks superb.. Great pics!

Love the dishes, looks delicious and very inviting:)

wow.. so yum. Give me this.. I can have it for breakfast, lunch and dinner. very nice.

Wow what a delicious combo. My girls will love this to bits.

Hard to resist to this beautiful kuzhambu and kootu, inviting Nalini.

Both the dishes look so delicious and comforting. Bookmarked to try some time soon.

what a rich color -looks amazing - both dishes

Awesome combination, you literally took it as meals and presented us such a feast!..lovely yaar..

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