Chennai Kara Kulambu சென்னை காரக்குழம்பு

Chennai Kara Kulambu சென்னை காரக்குழம்பு is a unique spicy tangy curry prepared in Chennai. This Kaara kulambu is made without coconut and that is one of the distinguishing difference between the Chennai version and Tirunelveli Puli kulambu. My hubby loves this kulambu very much, as it reminds him of his bachelor day lunch. He always says that this is one curry his friends would bring to work almost every day. This curry is usually prepared at night by the busy Chennai women and would be gladly enjoyed by their family for dinner and the left over curry (prepared intentionally in large quantity) would be conveniently packed as lunch the next day.

I too love this Chennai Kara kuzhambu very much and I make it often. 

It is always served with some protein rich side dishes like egg omelet, dal based curries. I made this with cabbage dal fry, green gram sundal and it tastes more amazing with appalam too.

Here goes the recipe, which I learned from my friend Sandhya Amma long back. She loves my videos very much and I hope you all too.

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Ingredients:

Tamarind - 1 small lemon size
Red onion - 3
Garlic - 1
Red chilly powder - 1 tsp (optional)
Turmeric powder - 1/2 tsp

Coriander Powder - 3 tsp
Curry leaf - 2 sprigs
Sesame oil - 3 tbsp
Mustard seeds - 1 tsp
Fenugreek seed Methi - 1 tsp
Cumin - 1 tsp
Sea salt - 2 tsp (as per taste)

Hing - a pinch

சென்னை காரக்குழம்பு 

தேவையான பொருட்கள் :

புளி - 1 எலுமிச்சை அளவு 

வெங்காயம் - 3

பூண்டு  - 1

மிளகாய் தூள்  - 1 tsp 

மஞ்சள் - 1/2 tsp

மல்லி தூள் - 3 tsp

கறிவேப்பிலை - 2 இணுக்கு 

எண்ணெய் - 3 tbsp

கடுகு  - 1 tsp

வெந்தயம்  - 1 tsp

சீரகம் - 1 tsp

கடல் உப்பு - 2 tsp 

பெருங்காயத்தூள் - 1 சிட்டிகை 

Method:
Soak tamarind in warm water along with salt. Extract juice using 2 cups of water.
Chop onion finely. Heat oil, add mustard seeds, fenugreek seeds, cumin. 

As soon as mustard starts crackling, add curry leaves, hing, very finely chopped onion and saute till onion turns soft.
Put the peeled garlic and saute for a few seconds.

Add the red chili powder, corinader powder, turmeric powder.
Then pour the tamarind extract prepared.
Bring it to a boil.
Cook covered in low heat till curry gets little thick (10 minutes).
Madras kara kulambu is ready!

Serving suggestion:
Serve as curry over rice. 

Vegetable Dum Biriyani

An exciting and a crowd pleasing vegetable briyani, from my kitchen to yours !

The Dum process in this recipe takes this regular yummy Veg briyani to next level,

Hope you all like this recipe dear friends !

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Viki Xavier !

Ingredients:
Basmati rice - 400 gm  (or 2 cups)
Turmeric powder - 1/2 tsp

Chili powder - 1/2 tsp

Garam masala powder - 1 tsp

Salt - 3 tsp + to taste

Peanut oil - 1/2 cup

Vegetables:

Cauliflower - 1/4 flower (chopped 1 cup) ,

Green beans - 10 

Carrot -1 , 

Green peas - 1/2 cup .
Tomato - 3

Onion - 1 

To temper:
Fennel - 1 tsp
Bay leaves - 2
Star aniseed - 1,
Cinnamon stick - 2 inch
Cardamom - 2
Cloves - 4

Sea weed - 1 inch

Nutmeg - tiny bit
Cashew nuts -10
Raisins- 10.
Masala 1:
Ginger - 2 inch
Garlic - 5 cloves (2 tbsp)

Masala 2:
cilantro- 10 stems
mint leaf -1 handful.
green chilly - 5

தேவையான பொருட்கள் :

பாசுமதி அரிசி  - 400 gm  (or 2 கப் )

மஞ்சள்  - 1/2 tsp

கடலெண்ணெய் - 1/2 cup

மிளகாய் தூள் - 1/2 tsp

கரம் மசாலா தூள் - 1 tsp

உப்பு - 3 tsp + தேவைக்கு 

காய்கறி :

காலிஃளார் - 1/4 பூ (1 கப் ) ,

பீன்ஸ்  - 10 

கேரட் -1 , 

பச்சை பட்டாணி  - 1/2 கப் .

தக்காளி  - 3

வெங்காயம்  - 1 

மல்லி இலை - கைப்பிடியளவு 

புதினா  -1 கைப்பிடியளவு 

தாளிக்க :

சோம்பு  - 1 tsp

பிரிஞ்சி இலை  - 2

அன்னாசிப்பூ - 1,

பட்டை  - 2 inch

ஏலக்காய் - 2

கிராம்பு  - 4

முந்திரி பருப்பு  -10

கிஸ் மிஸ் - 10.

கடல் பாசி - சிறிதளவு 

ஜாதிக்காய் - மிக சிறிய துண்டு 

மசாலா  1:

இஞ்சி  - 2 inch

பூண்டு  - 5 துண்டு  (2 tbsp)

மசாலா  2:

மல்லி இலை - கைப்பிடியளவு 

புதினா  -1 கைப்பிடியளவு 

பச்சை மிளகாய் - 5 

Preparation:
Wash and clean the vegetables. Peel the skin of carrot and cut into long thin slices.
Cut the green beans in to long pieces.
Pluck 5 -6 florets from the cauliflower.
Defreeze the green peas.

Wash the rice and soak it for 1/2 an hour.

Grind all the pastes separately.

Chop onion and keep aside.

Method:
Heat 1/2 cup peanut oil or ghee  in a  broad vessel.
Add fennel ,star aniseed , cinnamon , cardamom ,cloves, bay leaf , cashew, raisin.

Then goes the chopped onion .

Fry it till golden brown and add the ginger garlic paste and stir well till the raw smell goes.

Then add the cilantro , mint paste and cook till the oil start oozing out. Now put the vegetables and add salt. Just stir well. Don't cook them now.

Now add the tomato paste and cook till the oil oozes out of it. Add all the powders given.

Now add the soaked rice and uncut green chillies. Squeeze some 1 tbsp lime juice over.

Pour water to immerse the rice and let the water stand 1 inch above rice.

Mix well now and check for salt in this stage.Let it come to a boil.

Close with a tight lid .

Keep a heavy tawa on top. or Keep a vessel with hot water.

Reduce the flame to minimum.

After 20 minutes the biryani will be ready!

Serving suggestions:
Garnish with 2 tbsp ghee , chopped cilantro , mint leaves.
Serve vegetable biryani hot with onion raitha .
Serves 4 people.