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Collection of Kuzhambu varieties for lunch

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Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures to view the recipe details with step by step instructions.


Collection of Kuzhambu varieties for lunch


1. Pulikuzhambu - The best and the most authentic Tirunelveli recipe is this Pulikuzhambu. This dish is tangy and spicy with unique taste. RECIPE HERE.

2. Tirunelveli Sambar - There are many variations for sambar depending on region or taste preferences. Tirunelveli sambar has some variations in the taste and the ingredients.RECIPE HERE.


3. Puli Illa Kuzhambu - It is…

Aloo gobi (Potato Cauliflower sabji)

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Aloo gobi (Potato Cauliflower) is a healthy and filling sabji with minimal flavours and ingredients. A great side dish for roti, pulav and nann which can be easily prepared within 15 minutes. My uncle (mother's brother) taught me this aloo gobi recipe. During my school days he taught me to prepare perfect rotis. Even now in our family, he is the master in preparing rotis. Not only in cooking he is having so many talents like painting, drawing, writing poems and stories. He started his career in Delhi so he was familiar with different varieties of sabjis, pulavs and rotis. One day he invited us for a dinner. He prepared this Aloo gobi, roti and veg pulav within 30 minutes. He made this aloo gobi within 10 minutes and he served it with soft rotis, veg pulav and a bowl of veg salad. He had actually used simple, everyday, basic ingredients  to prepare this tasty aloo gobi.  



Now let's see how to prepare this Aloo gobi. This is a one pot dish and you can use either pressure cooker o…

Thukkada (Diamond chips)

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This diamond chips are a famous snack from Tirunelveli, they can also be known as thukkada. They are pretty easy to make. We use both maida and wheat flour for this thukkadas. Red chilly powder or green chilly paste are used to flavour the thukkada. These thukkadas can be shaped in several shapes like square, diamond or small circle. For crispy thukkadas, knead the dough tightly, so that it will be easy to roll the chapathi for cutting the diamonds. 


When you make thukkadas, you want to make sharp cuts on the chapathi  so that you get the perfect diamonds. Melted butter or ghee or hot oil is added while kneading the dough will give you a crispy thukkadas. Depending on the consistency of your dough you can dust your dough with a little wheat flour and then roll the chapathi. Thukkadas can be easily cooked in oil, so be careful while deep frying. These thukkadas can be enjoyed with a cup of tea or coffee and also for the curd rice. Now we will how to prepare this thukkadas with step by s…

Ladies finger(Okra) poriyal/stir fry

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Ladies finger/okra is a high fibre vegetable and are easy to cook. When it comes to preparing a side dish for rice with ladies finger there are many interesting dishes that tastes good. 



This ladies finger poriyal is prepared with lots of chopped onions and coconuts. You can eat this poriyal simply as a salad. Be it a poriyal or sabzi, always use fresh ladies finger. Please avoid refrigeration for ladies finger because it loses its beautiful colour and texture. If you are using refrigeration use within 1 or 2 days. And one more point store them in a cotton cloth bag. After washing the ladies finger spread them in a towel for 30 minutes and then chop them. I always suggest to cook with less oil for any dishes made with ladies finger.  If you follow these simple instructions you can get perfect results. Now let's see how to prepare this poriyal.

Vegetable clear soup

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Today I'm going to share a healthy and easy soup. One day my husband bought  cabbage, carrots and beans from the market. All the veggies are so beautiful and fresh. He always prefers to buy different varieties of vegetables, greens and fruits  from the wholesale markets. As soon as I saw the fresh, beautiful vegetables I decided to prepare a homemade veg clear soup. 



The soup was so tasty and refreshing. I like the crunchy vegetables in the soup and the fresh aromas from the finely chopped garlics and ginger was awesome. There is no need for any other additional flavours. Finally garnishing the soup with fresh coriander leaves is a great flavour for this soup. Hope you give it a try.

Mushroom Kurma

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This is a simple kurma with button mushrooms in a creamy coconut gravy which can be easily done within 20 minutes.This kurma goes very well with dosa, chapathi and poori. You can customize this kurma according to your taste preference. The fennel seeds, cloves and cinnamon are a must and you can also include other spices like bay leaf, star aniseed or cardamom depending on your cuisine. 



If you want to add any extra vegetables, you can add cooked green peas or sweet corn kernels. The coconut paste blends beautifully together with the mushrooms. You may adjust the coconuts and fried grams. Once the kurma is complete, let the kurma to cool for 15 to 20 minutes and then serve. The spices will release the flavours into the mushrooms once the kurma has cool down to room temperature. You can enjoy a juicy mushroom in this kurma that will ask you to pour more and more over the chapathi or parotta. Check out my other kurma recipes

Hotel vegetable kurmaCarrot and green pe…

Baby corn pulav

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Baby corn pulav is so easy to prepare, but has a unique combination of flavours, even though all the ingredients are easily available in your kitchen. This pulav is colourful, beautiful and will be great for lunch boxes, simple family potlucks or even for your next dinner party. 



The rice is flavoured with cumins, cinnamon, bay leaves, cloves and star aniseed. In addition, you can add some more spices. I like to have green chillies for this pulav because it produces the right amount of heat and flavour without being too spicy. If you like a more orange or red colour appearance for this pulav then include red chilly powder. This baby corn pulav  is one of my son's favourite lunch box dish. When I am cooking pulav or fried rice he really likes and he helps me in the kitchen. He likes fried bread cubes in the biriyani, so I have added the fried breads in this pulav also. As always, when cooking biriyani or pulav, I start cooking on a broad kadai and finish in the cooker. This method h…

Poori

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Pooris are one of my favourite weekend breakfast dishes. During my childhood days I helped my mom to prepare chapathi and poori during weekends. So I started learning the kneading work from my school days onwards. After so many practices I found the trick for perfect pooris. As you all familiar with pooris we will see the tips for perfect pooris. 





Tips for perfect pooris

We have to knead the dough a little bit tighter than the chapathi dough. For softness I add ghee in the flour and then knead the dough by adding water little by little so that you can get softer pooris. For poori dough, I prefer whole wheat flour. There is no need for any soaked rava or sugar or any baking powder. For rolling the pooris apply a tsp of oil on the rolling board and on the rolling pin.One more important tip. Do not keep the pooris long after you roll them. Fry them as soon as you prepare them. For frying the pooris heat the oil well on medium flame and then fry the pooris. If the poori is browning too fas…