Chennai Kara Kulambu (vendakkai kara kulambu)

Okra / vendakkai  in tamarind curry.

Ingredients:

Okra - 150 gm (20 numbers)

Onion - 1

Tomato - 1

curry leaves - 1 sprig

Garlic - 1
Tamarind - 1 lemon size
Red chilli powder - 1 tsp
Coriander powder - 3 tsp
Turmeric powder - 1 tsp

Cumin powder - 1/2 tsp
water - 3 cups
salt - 2 tsp (to taste)

To temper:
Mustard - 1 tsp
Fenugreek seeds- 1/2 tsp
Sesame oil - 2 tbsp
Asafoetida - 1 pinch

Method:

Wash the okra and wipe well using a clean kitchen towel. Let it dry in air while we prepare the other items. Remove the top and bottom of okra. Cut the okra into 2 inch pieces slantingly or in straight pieces.

Chop onion, tomato and keep separately.

Soak the tamarind in hot water and extract the juice thrice with 2-3 cups of water. 
Add the chilly powder, coriander powder, turmeric powder, cumin powder, salt to the tamarind extract . Keep aside.

In a kulambu vessel, heat 2 tbsp sesame oil.

Add mustard seeds.
Once the mustard starts popping add fenugreek seeds. Once fenugreek starts turning red, add the chopped onion, curry leaves and asafoetida.

Then add the okra pieces and stir fry till they turn slightly crispy (almost cooked). Add the chopped tomato and cook till tomato is mushy.

Add the tamarind mixture, garlic and bring it to a boil. Cook for 10 mins and switch off.

Vendakkai puli kuzhambu is ready!

Serving suggestions:

Serve hot with rice, appalam, greens, vegetable side dish or omelet.
Tastes good with chapati / dosa too.

Vendakkai Puli kulambu

Okra / vendakkai /ladies finger in tamarind curry.

Puli kuzhambu is always Xav's first choice with rice. Also okra is his favorite vegetable and I buy it just for him. Here is a flavorful curry with okra and tamarind.

Ingredients:

Okra - 150 gm
Tamarind - 1 lemon size
Red chilli powder - 1 tsp
coriander powder - 3 tsp
turmeric powder - 1/2 tsp
water - 2 cups
salt - 2 tsp (to taste)

To grind:

shredded coconut - 1/2 cup
shallot onion - 10
cumin seeds - 1 tsp
sambar powder - 1 tsp

To temper:
mustard - 1/2 tsp
fenugreek seeds- 1/2 tsp
curry leaves - 1 sprig
oil - 2 tbsp
asafoetida - 1 pinch

Method:

Wash the okra and wipe well using a clean kitchen towel. Let it dry in air while we prepare the other items.

Soak the tamarind in hot water and extract the juice thrice with 2 cups of water.
Add the chilly powder, coriander powder, turmeric powder, salt to the tamarind extract and bring it to a boil. Simmer and let the raw smell go.
Grind coconut, onion, sambar powder and cumin seeds with little water. keep aside.

Remove the top and bottom of okra. Cut the okra into 1.5 inch pieces slantingly or in straight pieces.

In the same time heat oil in a separate pan.
Crackle mustard seeds , add fenugreek seeds , curry leaves and asafoetida.
Then add the okra pieces and stir fry till they turn slightly crispy (almost cooked).

Add it to the tamarind mixture and bring it to a boil. Add the coconut paste and let it boil (for 1 minute). switch off.

Vendakkai puli kuzhambu is ready!

Serving suggestions:

Serve hot with rice, appalam, greens, vegetable side dish or omelet.
Tastes good with chapati / dosa too.

Vazhai poo puli kulambu (Banana flower in tamarind gravy).

Vaazhai poo / valai poo - plantain flower /banana blossom.

I have heard that this kulambu / gravy is a native dish of Sivakasi of Tamilnadu, India. Mom used to say that, they serve this kulambu by the name, 'Vegetarian ayira meen kulambu' (Ayira meen - very tiny fresh water fish) because of the appearance. They have to keep a tablespoon of this gravy along with other side-dishes in their weddings. But it is not so popular in other regions of Tamilnadu. The base is similar to a puli kulambu, and the banana blossom makes it much flavorful.

Banana flower in tamarind gravy.

Ingredients:

Banana blossom - 1 (small)
Tamarind - 1 lemon size
Red chilli powder - 1.5 tbsp
coriander powder - 3 tbsp
turmeric powder - 1/2 tsp
water - 2 cups
salt - 2 tsp (to taste)

To grind:

shredded coconut - 1/2 cup
shallot onion - 10
cumin seeds - 1 tsp

To temper:

mustard - 1 tsp
fenugreek seeds- 1 tsp
curry leaves - 1 sprig
oil - 2 tbsp
asafoetida - 1 pinch


Method:
Clean the banana flower. See the link 'How to clean banana flower?'.
Wash once and drain water. Cut the large flowers into half. keep the tiny flowers without chopping. So that every flower is in 3 inch length (approx). Preserve them in thin buttermilk solution to prevent darkening.
Soak the tamarind in hot water and extract the juice thrice with 2 cups of water.
Add the chilly powder, coriander powder, turmeric powder, salt to the tamarind extract and keep aside.
Grind coconut, onion and cumin seeds with little water. keep aside.
Heat oil in a pan.
Crackle mustard seeds , add fenugreek seeds , curry leaves and asafoetida.
Then add the banana flowers and discard the buttermilk.
Fry well in high flame for 2 minutes till the banana flowers wilt and smells good.
Pour the tamarind extract mixture and bring it to a boil. Let it boil for 10 minutes. Then add the ground masala , reduce flame to medium and close tightly with a lid. Let it boil for 5 minutes and switch off. The valai poo kulambu should be like thick gravy.

Serving suggestions:
Serves 5 people as main gravy.
Serve hot with rice and any vegetable side dish or with chapathi.

Kadalai kulambu

Kadalai kulambu generally means a curry made with channa. This is also a typical sounth Indian curry made with tamarind and hot spices.
The interesting fact is people call this lentil as 'Vegetarians' chicken' because of the high protein content.

Other names: chickpea, Cicer arietinum, garbanzo bean, Indian pea, ceci bean, bengal gram, Kabuli chana, konda kadalai, kadale kaalu, sanaga pappu, shimbra, Kadala



Ingredients:
Black channa - 1 cup.
(We can use white channa also, but the black / red one has more flavor and fiber.)
Tamarind- 1 gooseberry size
chilli powder - 1tsp
coriander powder - 2 tsp
turmeric powder - 1/8 tsp
salt - to taste
feugreek (methi seed)-1/4 tsp
mustard seeds- 1/2 tsp
curry leaves - 1 sprig
sesame oil - 1 tbsp

To grind:
cumin seeds - 1 tsp
shredded coconut - 2 tbsp
onion (chopped)- 1 cup


Method:
Soak the channa overnight and pressure cook to get a whistle.
After the whistle , simmer the stove and switch off the stove after 10 minutes.
(20 minutes for white channa).

Extract the juice from tamarind. Keep aside.
Add the chilli powder, coriander powder, salt and turmeric powder to the tamarind extract.

In a pan add the oil , put mustard seeds and fenugreek seeds.
After the mustard gets cracked , add curry leaves.

Then add the tamarind extract mixture.
Let it boil for 10 minutes.
Now add the cooked channa along with the remaining water , if any.

Grind the coconut , cumin seeds and onion into a fine paste.
Put this paste into the boiling tamarind extract.
Check for salt and put off fire immediately after the raw smell vanishes.

Serving suggestions:
Serves for 4 to 5 people.
Serve with cooked rice, appalam and aviyal.

Murungakkai Puli kulambu

I think this is a kind of 'kara-kulambu' or spicy curry prepared in Tirunelveli, Tamilnadu, India.
I learnt this recipe from my mom .we had a very large drumstick tree in our backyard and my mom used to present cartloads of drumsticks to whoever asked her.Moreover she used to make delicious curries with the drumstick and its leaves.During those days we mock at our mom for making Murungakkai curry frequently.But after coming to USA, I realize the true value of those veggies on seeing their prices in Indian stores.

Ingredients:
Drumstick - 1
Small eggplant - 1
Tamarind extract - 2 tsp
shredded coconut - 1 tbsp
red onion - 1/2
cumin seeds - 1/2 tsp
mustard - 1/2 tsp
fenugreek seeds- 1/2 tsp
curry leaves - 1 brig
oil - 1 tbsp
asafoetida - 1 pinch
Red chilli powder - 1 tsp
coriander powder - 2 tsp
turmeric powder - 1 pinch
water - 2 cups
salt - 2 tsp

Method:
Cut drumstick into 2 inch pieces and slit each piece into two.
Cut the eggplant into small pieces.
Grind coconut, onion and cumin seeds with little water.
Heat oil in a pan.
Crackle mustard seeds , add fenugreek seeds , curry leaves and asafoetida.
Add the cut vegetables, tamarind paste , 2 cups water , chilli powder, coriander powder, turmeric powder, salt and close tightly with a lid.
After the vegetables are cooked add the coconut - onion paste and switch off after it starts boiling.

Serving suggestions:
Makes 500 ml of Puli kulambu.
It can be served for 5 people.
Serve hot with steamed rice and and any vegetable side dish or with egg omlete.

Thattampayaru Kara Kulambu

Small red beans (karamani / thatta payir / thattai payaru / thattam payiru in Tamil), is known as the world's best source of antioxidant. (reference: click to see)


Ingredients:
Red Cow peas (Thattam payaru/chowri)- 1 cup.
(You can substitute black eyed cow peas too.)
Tamarind- 1 gooseberry size
drumstick (vegetable)- 1.
tomato - 1
onion (chopped)- 1 cup
chilli powder - 1tsp
coriander powder - 2 tsp
turmeric powder - 1/8 tsp
cumin seeds - 1 tsp
shredded coconut - 2 tbsp
feugreek (methi seed)-1 tsp
mustard seeds- 1tsp
curry leaves - 1 brig
sesame oil - 1 tbsp

Method:
Step 1:
Soak the cow peas for an hour and pressure cook it till it gets soft.
After the whistle , simmer the stove and switch off the stove after 5 minutes.

Step 2:
Extract the juice from tamarind. Keep it in a bowl.
Add the chilli powder, coriander powder, salt and turmeric powder to the tamarind extract.

Step 3:
In a pan add the oil then put mustard seeds and fenugreek seeds.
After the mustard gets cracked add curry leaves and chopped tomatoes.
Then add the tamarind extract mixture.
Cut the drumstick into 2 inch length pieces and put it in the mixture.
Let it boil for 10 minutes.
Now add the cooked beans along with the remaining water , if any.

Step4:
Grind the coconut , cumin seeds and onion into a fine paste.
Put this paste into the boiling tamarind extract.
Check for salt and put off fire immediately after the curry starts boiling.

Serving suggestions:
Serves for 4 to 5 people.
Serve hot with rice after dhal rice and before Rasam rice.
Plantain flower Paruppu usili stands a good combo with thattam payaru curry.