Peas Kurma Recipe also known as pattani kurma is a simple curry made without coconut, tomatoes, yogurt to create a creamy peas kurma. This curry can be made in less than 30 minutes and goes perfectly well with chapati, pulao or idiyappam. Peas Kurma Recipe (Pattani Kurma) One of our families favorite kurma or curry...
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Sundakkai Vathal Kulambu is a South Indian curry made with sundakkai vathal (dried turkey berry), tamarind, and a flavorful mix of spices. This dish is delicious and has numerous health benefits. Sundakkai is rich in antioxidants and is often used in traditional dishes to treat digestive issues. It adds a unique bitterness to the curry, which is perfectly balanced with the sweetness of jaggery and the tanginess of tamarind.
Sundakkai Vathal Kuzhambu is made with simple ingredients that are easy to find in most South Indian kitchens. This kuzhambu has a bold, deep flavor from the sundakkai vathal. It's a comforting dish packed with traditional Tamil flavors. You can try this simple recipe and enjoy its delicious taste.
[feast_advanced_jump_to]Sundakkai Vathal Kulambu is a traditional Tamil dish known for its bold and complex taste. This recipe is made with sundakkai vathal as the key ingredient, the kulambu brings out rich, earthy flavors with a perfect balance of spice, tanginess, and subtle sweetness. The bitterness of sundakkai blends beautifully with the curry. It is called Vatha Kulambu or Vathal Kuzhambu
This dish is a staple in many Tamil households and is often prepared during regular weekdays as well as special occasions. Its thick, aromatic curry can be paired with hot steamed rice and a dollop of ghee, creates a soul-satisfying meal. It also goes well with millet rice or can be served as a flavorful side dish for idli or dosa.
This recipe is a wholesome and comforting option, especially when you're looking for something that is both tasty and good for your health. Even if you're new to using sundakkai in cooking, this dish is a great introduction. With the right preparation, it loses its bitterness and adds depth to the curry. It's a dish filled with warmth and the richness of Tamil cuisine perfect to pair up wit rice and curry of your choice.
1.Soak tamarind in hot water and extract the thin tamarind water. Peel the skin of garlic and small onions and make it ready. In a tadka pan - fry the sundakkai vathal till dark browned.
2.In a kadai / pan heat oil - add the items listed under 'to temper', then add onion and garlic, fry for 2 minutes. Then add sambar powder.
3.Fry for a minute. Then add tamarind water and let it boil for few minutes. Let it boil for few minutes till oil separates and it becomes slightly thick.
4.Then add sundakkai vathal and let it boil for a good 5 minutes in low flame. Then finally add jaggery stir well and switch off.
Serve with hot rice.
Sundakkai Vatha Kulambu is best served hot with plain rice and a side of vegetable or papad. You can also enjoy it with dosa or idli for a flavorful twist.
Stays fresh for up to 2 days at room temperature or can be stored in an airtight container for up to a week in the refrigerator.
It's dried turkey berry, used in South Indian cooking for its health benefits and unique bitter flavor.
Yes, but dried sundakkai gives a more intense and traditional flavor.
Yes, It adds a lovely balance of sweetness to the curry.
Yes, you can replace it with a mix of coriander powder, red chili powder.
Yes, but the flavor will change. They add a good flavor base to the kulambu.
You can try manathakkali, maa vathal, or even a mix of different vathals for a different taste and flavor.
If you have any more questions about this Sundakkai Vathal Kuzhambu Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Sundakkai Vathal Kuzhambu Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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Wheat adai dosa is a quick and easy dosa made with whole wheat flour, rice flour, besan flour and a few simple ingredients. It is a good option when you are craving adai dosa but don't want to go through the soaking and grinding process. Instant Wheat Adai Dosa I first made this dosa when...
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Vanjaram Meen Kulambu also known as King fish or Seer fish curry made with freshly roasted masala made with coriander seeds, dry red chillies, coconut, tamarind and drumstick. This curry taste amazing with hot rice or with chapati. Vanjaram Meen Kulambu Recipe Over the years I have made so many fish recipes and shared on...
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Cashew vegetable kurma is a rich and creamy South Indian curry made with mixed vegetables and a smooth cashew based masala. Vegetables like potatoes, carrots, cauliflower, beetroot, broccoli and paneer are cooked in a creamy cashew gravy. Cashew Vegetable Kurma This is a simple vegetable curry which taste really delicious. It is simple to make...
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Lahori aloo curry is a simple and flavourful curry made with baby potatoes, whole spices, onions and tomatoes. This Lahori style curry is inspired by the classic Punjabi-Pakistani Lahori chicken curry. In this recipe, I have kept it simple by using baby potatoes.This easy potato curry can be served with roti, chapati, naan or even...
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Mushroom kurma also known as kaalan kurma is a creamy and flavourful mushroom curry which has South Indian flavours packed in them. My version of mushroom kurma has bell peppers, peas for added nutrients. Enjoy this with paratha, roti or chapati. Mushroom kurma recipe Mushrooms are one thing which I pick every week during our...
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Kadamba Chutney is a tasty chutney that is made by blending spices, dal, vegetables and herbs then tempered with mustard seeds. This makes meals special and is a must try at home for the taste, also the chutney feels creamy and smooth and is best served fresh. Kadamba Chutney is a great side dish for idli, dosa, uttapam and an alternate to the regular chutneys.
This needs just basic ingredients and simple grinding. Each spoon has spices and herbs flavour and the mint and coriander makes it fresh, the tempering adds flavour and together it feels satisfying. This comes together quickly without requiring much effort.
[feast_advanced_jump_to]'Kadambam' in tamil means mixed so this chutney had a mix of ingredients and it is so flavourful. Kadamba Chutney is quick and easy to enjoy different herbs in a different form and this recipe is also easy to make and does not need much effort. It can be made ahead and kept in the fridge, the flavours blend together well and gives fresh taste.
I saw this easy chutney in my chettinad cookbook so wanted to give it a try.Usually I look for different chutney recipes or sidedish for idli dosa and this one was different from the usual chutneys.
The texture is creamy and smooth throughout the chutney. When you taste it fresh everything comes together and tastes really good. The chutney has flavour from mint and coriander herbs. Roasted dal and spices add depth and warmth to the chutney.
I usually make this when we have idli or dosa at home. The creamy texture and herb flavour make it a favourite side dish. It keeps well in the fridge for a couple of days. This Kadamba Chutney goes well with idli, dosa and pongal etc.Actually I had the leftovers with chapathi too and it was soo good.
1.Heat oil in a pan - add urad dal, chana dal, red chilli and green chilli. Saute till golden.Then add ginger and hing, give a quick mix.
2.Add onion, tomato and curry leaves saute till mushy and raw smell of tomatoes leaves. Add mint and coriander leaves.
3. Saute till it shrinks, finally add coconut, tamarind and required salt. Give a quick mix and switch off.
4.Transfer to mixer jar, add little water and grind to a semi coarse paste. Transfer to bowl.
5.Heat oil in a tadka pan - add mustard seeds, let it crackle. Add the tempering to the chutney and mix well. Add salt if needed.
Serve with idli, or dosa or pongal.
Serve Kadamba Chutney with idli, dosa or uttapam for best taste. You can store in fridge for about two days, consume within for best flavour and freshness.
Yes you can add small piece of carrot for a mild sweet taste.
You can add red chillies based on how much spice you like. Start with less and add more if you prefer more heat.
You can skip mint if you don't have them, but it give amazing fresh flavour. Coriander alone also work well if mint is not available.
You can store in the fridge for about two days only. Consume within for best flavour and fresh taste of the chutney.
Yes you can double the recipe and store in the fridge. It gives nice volume and perfect when you expect guests at home.
If you have any more questions about this Kadamba Chutney Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Kadamba Chutney Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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Malleshwaram Podi dosa is a popular dosa in the Malleshwaram area of Bengaluru. It is a thin, crispy benne dosa sprinkled all over with a special gun powder and generously dossed with butter or ghee. It is served with coconut chutney, aloo palya and sambar. Malleshwaram Style Podi Dosa Recipe The first time I had...
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Sada Uttapam Recipe, also known as plain uttapa or ootappam is a simple thick dosa made with dosa batter, pav bhaji masala, coriander leaves and butter. This version of uttapam is popularly made in and around Mumbai street food area. This is a delicious breakfast recipe that can be made in less than 10 minutes....
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Benne Dosa literally translates to Butter Dosa is a special kind of dosa from Davanagere, Karnataka. It is crispy and golden on the outside and spongy and soft in the centre. The speciality of benne dosa lies in the batter which is made with rice, urad dal and puffed rice or poha and the cooking...
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