Sundakkai and Manathakali Vathal Kulambu/Turkey berry and Wonder berry Kulambu

This tangy and spicy kulambu is made with Sundakai Vathal and Manathakkali vathal and it goes well with rice. These are the dried vathal. They can be used either in fresh form or in dried form. The dried vathal can be bought in stores and can be stored in an airtight container and can be fried in oil and used whenever necessary. They can be eaten along with dal rice or with anything as you wish. Both of them has a lot of medicinal benifits. Sundakkai Vathal or Turkey Berry kills the germs in our body, controls diabetes, strengthens the bones and prevents teeth related disease. Manathakali or Black nightshade or wonder berry or sun berry is a tiny plant and it is used for various medicinal purposes. It prevents body heat and helps in healing the disease caused by over heat. So you can keep this kulambu once a week to avoid over heat in body. This kulambu will be very tastier too. Usually Gingelly Oil/Nallennai tastes best for this kulambu. Now we can see how to make this kulambu

Preparation Time :10minutes

Cooking Time :40minutes

Ingredients:

• Small Onion -20
• Garlic -4
• Sundakkai Vathal/ Turkey berry -A handful
• Manathakali Vathal/ Wonder berry/ Sun berry -A handful
• Tamarind -A small lemon size(Immerse in water and then sqeeze and take the tamarind water alone)
• Mustard seeds/ Kadugu -1tsp
• Urad Dal/ Ulutham parupu -1/2tsp
• Turmeric Powder/ Manjal podi -1tsp
• Coriander Powder/ Malli podi -2tblsp
• Red chilli -5
• Thur Dal/ Thuvaram Parupu -1tblsp
• Pepper/ Milagu -1tblsp
• Cumin seeds/ Seerakam -1tsp
• Fenugreek/ Venthayam -1/2tsp
• Curry leaves -A spring 
• Salt -2tsp or as required
• Gingelly oil -2tblsp or as required

For Grinding:

• Red chilli -5
• Thur Dal/ Thuvaram Parupu -1tblsp
• Pepper/ Milagu -1tblsp
• Cumin seeds/ Seerakam -1tsp
• Fenugreek/ Venthayam -1/2tsp
• Curry leaves -A spring

Pour oil in a pan. Fry this and grind along with small onion(5) and coriander powder to a smooth paste by adding water

Preparation:

• Chop onion and garlic and keep
• Immerse tamarind along with some water and keep for half an hour. Then take the juice out of tamarind and keep

Procedure:

• Pour oil in a pan. Add Thur Dal, Pepper, Fenugreek, Curry leaves, Cumin seeds, Red chilli and fry
• After it turns brown in color switch off the flame and allow to cool
• Grind it to a smooth paste by adding small onion and coriander powder along with some water
• Pour oil in a pan
• Add sundakkai vathal/turkey berry and deep fry it and keep
• In the same oil, add manathakkali/wonder berry and deep fry it and keep
• Pour oil in a pan
• After oil gets heated add mustard seeds
• After it crackles add Urad Dal and fry
• Then add garlic and fry
• Then add onion and try till onion becomes golden brown in color
• Then add tamarind water and boil
• Add salt and turmeric powder 
• Then add the grinded paste and boil in high flame for 15minutes  and in low flame for 20miutes
• Then add the fried vathal and boil for 10minutes in low flame and add 3drops gingelly oil  for nice smell
• Sundakkai and Manathakkali Kulambu is now ready!!!
• Serve it with Rice

Step by Step Procedure

Pour oil in a pan. Add Thoor dal, Pepper, Fenugreek, Curry leaves, Cumin seeds, Red chilli and fry. After it turns brown in color switch off the flame and allow to cool

Grind it to a smooth paste by adding small onion and coriander powder along with some water

Pour oil in a pan. Add sundakkai vathal/turkey berry and deep fry it and keep

In the same oil, add manathakkali/wonder berry and deep fry it and keep

Pour oil in a pan. After oil gets heated add mustard seeds. After it crackles add Urad dal and fry. Then add garlic and fry

Then add onion and try till onion becomes golden brown in color

Then add tamarind water and boil

Add salt and turmeric powder . Then add the grinded paste and boil in high flame for 15minutes  and in low flame for 20miutes

Then add the fried vathal and boil for 10minutes in low flame

Sundakkai and Manathakkali Kulambu is now ready!!!

  

Easy Parupu kulambu

This is one of the easiest curry to keep. This is one of the traditional kulambu kept in all the houses in Tamilnadu. This tastes well for rice, as a side dish for dosa or idli and for chapathi. This takes just 15minutes to keep. This is a very healthy dish as we add many vegetables in it.

Preparation Time :15minutes

Cooking Time : 15minutes

 

Ingredients:

• Onion -1
• Tomato -1
• Vegetables -Carrot,potato,radish etc(each 1 or 1/2)
• Green Chilli -2
• Garlic -8pods
• Thoor Dal/thuvaram parupu -1/2cup
• Asafoetida/perunkayam -1/2tsp
• Turmeric powder/manjal thool -1/2tsp
• Salt -2tsp

To temper:

• Mustard seeds/kadugu -1tsp
• Curry leaves -a spring
• Urad dal -1/2 vtsp
• Oil -as required

Preparation:

• Chop onion,garlic and tomato
• Chop all the vegetables to fine pieces
• Wash thoor dal and keep

Procedure:

• In a cooker take onion, tomato, mixed vegetables, green chilli, garlic
• Wash and add thoor dal,turmeric powder, asafoetida, salt and 1tsp oil
• Add required water and pressure cook for 3 whistles and in sim for 3 minutes
• Open the cooker and mash it
• In a pan add oil. Add mustard seeds, urad dal, curry leaves and add it to the kulambu
• Easy and tasty Parupu kulambu is ready!!!

 

Step by step procedure:

In a cooker take onion, tomato, mixed vegetables, green chilli, garlic

Wash and add thoor dal,turmeric powder, asafoetida, salt and 1tsp oil

Add required water and pressure cook for 3 whistles and in sim for 3 minutes

In a pan add oil. Add mustard seeds, urad dal, curry leaves and add it to the kulambu

 Easy and tasty Parupu kulambu is ready!!!

Vazhakai Kulambu

This curry can be used for rice and also as a side dish for chapathi. Plaintains are good for health and they have less sugar content than banana. They are rich in Vitamin A, potassium and fiber.

Preparation Time: 20minutes

Cooking Time: 25minutes

vitamin A, potassium and fiber

vitamin A, potassium and fiber

Ingredients:

• Vazhakai/Plantain -1
• Onion -2
• Tomato -1
• Coconut -1/4 cup
• Khus Khus/kasa kasa -1tsp
• Cashew -5
• Cinnamon/Pattai -1
• Cloves/Krambu -1
• Fennel seeds/Sombu/Perunjeerakam -1tsp
• Mustard seeds/kadugu -1/4tsp
• Urad dal/Ulutham parupu -1/4tsp
• Curry leaf -2springs
• Chilli powder -1tblsp
• Salt -1tsp
• Oil -1tblsp+1tblsp

For Grinding:

• Coconut -1/4 cup
• Khus Khus/kasa kasa -1tsp
• Cashew -5

Grind this to a fine paste by adding water

Preparation:

• Cut vazhakai into pieces
• Cut onion and tomato into small pieces 
• Grind the things given under "For grinding" and keep

Procedure:

• Cut vazhakai into pieces
• Pour 1tblsp oil in a pan.After it gets heated put vallakai and deep fry and keep aside
• Pour 1tblsp oil in a pan
• After it gets heated put mustard seed,urad dal,cinnamon,cloves,fennel seeds
• After it crackles, add onion and fry till it turns golden brown
• Then add tomato and fry till it becomes soft
• Then add chilli powder and fry
• Add the ground paste next and fry
• Add required water,salt and allow it to boil
• Then add vallakai an d boil for 5minutes
• A tasty vallakai kulambu is ready

 

Step by Step Procedure:

 

Cut vallakai into pieces

 Pour some oil in a pan

 After it gets heated, put vallakai and fry and keep aside

  In a mixer add coconut,khus,khus,cashew and grind

 Grind this to a fine paste by adding water 

 Pour oil in a pan

 After it gets heated put mustard seed,urad dal,cinnamon,cloves,fennel seeds

After it crackles, add onion and fry till it turns golden brown

Then add tomato and fry till it becomes soft

 Then add chilli powder and fry

 Add the ground paste next and fry

 Add required water,salt and allow it to boil

 Then add vallakai an d boil for 5minutes

 Now boil for 5 min

A tasty vazhakai kulambu is ready

Easy Brinjal Kulambu

This Brinjal curry is very easy to keep as it is kept in cooker. This will be very tasty too.

Preparation Time: 15 minutes

Cooking Time: 25minutes

 

Ingredients:

• Brinjal  - 1
• Onion - 2
• Tomato - 1
• Garlic - 6pods
• Mustard seeds/kadugu -1tsp
• Curry leaves - 1 spring
• Chilli Powder/milagai podi -2tsp
• Coriander Powder / Malli podi -1tblspn
• Turmeric Powder / Manjal podi -1tsp
• Tamarind extract/puli -small lemon size
• Salt -1tsp or as required
• Oil -2tblsp or as required

Preparation:

• Chop onion and garlic into small pieces
• Chop tomato to fine pieces
• Extract the juice from tamarind and keep

Procedure:

• Pour oil in a cooker
• After it gets heated, add mustard
• After it crackles add curry leaf and onion
• Add garlic and fry till onion turns golden brown
• Add tomatoes and mix well
• Then add turmeric, chilli and coriander powder and salt and mix well
• Then add brinjal and mix well
• Pour some water and add tamarind paste and mix well
• Now boil and then close the cooker and keep for 3 whistles and in sim for 3 minutes
• Now Brinjal Puli kulambu is ready…

Step by step procedure:

Pour oil in a cooker

After it gets heated, add mustard

After it crackles add curry leaf and onion

Add garlic and fry till onion turns golden brown

Add tomatoes and mix well

Then add turmeric, chilli and coriander powder and salt and mix well

Then add brinjal and mix well

Pour some water and add tamarind paste and mix well

Now boil and then close the cooker and keep for 3 whistles and in sim for 3 minutes

Now Brinjal Puli kulambu is ready…

Note:

• This can be stored in fridge and can be used for upto 5days
• Reheat it and use to retain the taste and flavour