Vellai curry (Sambar without dal)

Vellai curry(Sambar without dal)

Vellai curry is another popular kuzhambu from Tirunelveli. Very few ingredients, fast and really tasty. 
This Vellai curry is served along with kadaintha keerai ( keerai masiyal) or paruppu(dal) with plain rice. This kuzhambu is similar to karakuzhambu. You can add any seasonal vegetables or cooked lentils such as chickpeas and mochai. This kuzhambu takes about 20 minutes, uses ingredients that I always have on hand and tastes so good. You can adjust the heat by adjusting the amount of chilly powder and sambar powder. I always use homemade chilly powder which is not spicy. If you are using store bought chilly powder then,  reduce the quantity. I used the same technique of adding asafoetdia in the final stage, which really brightens up the flavours.  If you try this kuzhambu I promise it will become one of your regulars. Let's see how to prepare this Vellai curry with step by step photos. Check out my other kuzhambu varities also.

Vellai curry(Sambar without dal)  Vellai curry is another popular kuzhambu from Tirunelveli. Very few ingredients, fast and really tasty.  This Vellai curry is served along with kadaintha keerai ( keerai masiyal) or paruppu(dal) with plain rice. This kuzhambu is similar to karakuzhambu. You can add any seasonal vegetables or cooked lentils such as chickpeas and mochai. This kuzhambu takes about 20 minutes, uses ingredients that I always have on hand and tastes so good. You can adjust the heat by adjusting the amount of chilly powder and sambar powder. I always use homemade chilly powder which is not spicy. If you are using store bought chilly powder then,  reduce the quantity. I used the same technique of adding asafoetdia in the final stage, which really brightens up the flavours.  If you try this kuzhambu I promise it will become one of your regulars. Let's see how to prepare this Vellai curry with step by step photos.

Raw Papaya Kootu

Raw papaya kootu(Raw papaya with moong dal and coconuts)

We prepare different types of kootu dishes for our lunch and most of the  kootu varieties can be easily identified with its taste and texture. But this raw papaya kootu is completely different. You won't believe this dish is made with raw papayas. There is no smell of papayas and the taste was so amazing with sambars, rasam and even for chapathis. The addition of cooked moong dal and the coconut paste makes this kootu more tasty. As I said earlier in my posts, please do not cook the vegetables in pressure cooker for kootu because it can destroy the beautiful colour and the nutritive value of the vegetables. For any kootu do the tempering in the final stage. Check out my other kootu recipes here.






Ponnangani keerai rice

Ponnangani keerai rice - a healthy and easy lunch recipe for your busy weekdays. For this dish I have used the greens which have dark green leaves with pink shade. It has many health benefits for the eye, hair and skin. These leaves are used as an important ingredient in Ayurvedic medicines for wounds, cough and diabetes. We prepare kootu and poriyal with this keerai. One day my husband told me to prepare rice with this keerai. We always include plentiful of greens in our regular cooking. To add some protein I have added sprouts in this rice. If you do not have this greens you can replace it with drumstick leaves or methi leaves. Include more greens in your diet for 3 days in a week. This rice can make you energised throughout the day. For more recipes with greens(keerai) click here for Greens(Keerai) recipes. 


Ponnangani keerai rice - a healthy and easy lunch recipe for your busy weekdays. For this dish I have used the greens which have dark green leaves with pink shade. It has many health benefits for the eye, hair and skin. These leaves are used as an important ingredient in Ayurvedic medicines for wounds, cough and diabetes. We prepare kootu and poriyal with this keerai. One day my husband told me to prepare rice with this keerai. We always include plentiful of greens in our regular cooking. To add some protein I have added sprouts in this rice. If you do not have this greens you can replace it with drumstick leaves or methi leaves. Include more greens in your diet for 3 days in a week. This rice can make you energised throughout the day.



Pepper Pulikuzhambu

Pepper pulikuzhambu - easy, tasty and healthy kuzhambu that is loaded with excellent flavours. This kuzhambu is perfect during winter season. If you want to spend less time in your kitchen you can cook this kuzhambu with minimal work and time. I learnt this recipe from a TV cookery show by Chef Jacob. 




Pepper Pulikuzhambu - Pepper pulikuzhambu - easy, tasty and healthy kuzhambu that is loaded with excellent flavours. This kuzhambu is perfect during winter season. If you want to spend less time in your kitchen you can cook this kuzhambu with minimal work and time. I learnt this recipe from a TV cookery show by Chef Jacob. You may have also read a couple of pulikuzhambu recipes in my blog that requires lots of small onions, garlic cloves, other spices and tamarind. In this recipe also it includes the same classic ingredients and in addition we have to add whole black peppercorns and black pepper powder. I always suggest to soak the tamarind in warm water for 10 to 15 minutes. If you noticed, when you soak the tamarind in warm water before extracting the juice, it is easier to extract thick pulp with less water. The most important ingredient in this recipe is the asafoetdia, so please don't forget to add it. This kuzhambu is perfect for beginners, bachelors without any complicated steps. Just remember the instructions and prepare this easy, tasty and healthy pepper pulikuzhambu.



You may have also read a couple of pulikuzhambu recipes in my blog that requires lots of small onions, garlic cloves, other spices and tamarind. In this recipe also it includes the same classic ingredients and in addition we have to add whole black peppercorns and black pepper powder. I always suggest to soak the tamarind in warm water for 10 to 15 minutes. If you noticed, when you soak the tamarind in warm water before extracting the juice, it is easier to extract thick pulp with less water. The most important ingredient in this recipe is the asafoetdia, so please don't forget to add it. This kuzhambu is perfect for beginners, bachelors without any complicated steps. Just remember the instructions and prepare this easy, tasty and healthy pepper pulikuzhambu. For more kuzhambu recipes click Kuzhambu.




Print Friendly and PDF

Prep time : 10 minutes
Cook time : 15 minutes
Serves : 4
Category : kuzhambu/lunch
Author : Muthulakshmi Madhavakrishnan

Ingredients 
  • 15 small onions
  • 15 garlic cloves
  • 1 tbsp tamarind
  • 1/2 tsp mustard seeds
  • 1/2 tsp urid dal
  • 1/4 tsp fenugreek
  • 1 tsp black pepper
  • 1/4 tsp turmeric powder
  • 1.5 tsp sambar powder
  • 1 tsp black pepper powder
  • 2 tsp powdered jaggery
  • 1/2 tsp asafoetida powder or small piece compounded asafoetida
  • few curry leaves
  • 5 tbsp gingelly oil
  • salt
Cooking Directions 
  • Soak the tamarind in hot water and extract the juice.
  • Heat oil in a mud pot and add fenugreek, mustard seeds and urid dal. Allow them to crackle.
  • Then add the peeled onions and garlic. Saute them in a medium flame. When it turns golden brown add curry leaves and whole black pepper. Stir it for a second and add the tamarind juice.
  • Then add turmeric powder, salt, pepper powder and sambar powder.
  • Bring this tamarind mixture to a boil and continue to cook. Cook till the mixture has thickened and then add the asafoetdia powder and powdered jaggery. Now keep the flame in low and cook till the kuzhambu becomes thick or till you see oil floating on the top of the kuzhambu. Once you see this consistency switch off the flame and and keep as it is in the pot for few more minutes minutes. minutes.
  • Serve this kuzhambu with fried papads and potato fry.


Pepper Pulikuzhambu with step by step photos



Soak the tamarind in hot water and extract the juice with 1 to 1.5 cups of water. Strain the tamrind water if there is any impurities. If you are using tamarind paste dissolve 1.5 tbsp tamarind paste with 1 cup of water. Heat oil in a mud pot and add fenugreek, mustard seeds and urid dal. Allow them to crackle. Then add the peeled onions and garlic. Saute them on a medium flame.



When it turns golden brown add curry leaves and whole black pepper. Stir it for a second and add the tamarind juice.



Then add turmeric powder, salt, pepper powder and sambar powder. Do not brown them.



Bring this tamarind mixture to a boil and continue to cook. 



Cook till the mixture has thickened and then add the asafoetdia and  jaggery. 



Now keep the flame in low and cook till the kuzhambu becomes thick or till you see oil floating on the top of the kuzhambu. 



Once you see this consistency switch off the flame and and keep as it is in the pot for few more minutes.




After finishing this kuzhambu cook the rice. Keep it everything ready to serve and pour it over the hot rice and serve it immediately with potato fry and papads. You can enjoy this kuzhambu on cold winter days. If you serve it hot your whole family will enjoy this delicious and healthy Pepper pulikuzhambu. You can add a tbsp of gingely oil while serving. 

Notes

Instead of sambar powder you can also use vathakuzhambu powder or 3/4 tsp chilly powder, 1/2 tsp coriander powder and 1/4 tsp cumin powder. If you use compounded asafoetodia the kuzhambu will have a unique taste.


Similar recipes


Collection of Diwali recipes

Here is a collection of sweets and savouries for this Diwali. Checkout these recipes with step by step instructions with photos. Click on the pictures to view the recipes. Wish you all a Happy Diwali.


Milk Halwa


 Thattai
Thattai


Omapodi

Thenkuzhal

Rava Kesari


Thirattupal

Thribagam


Magizhampoo Thenkuzhal


Chocolate Burfi

Thirattupal

Potato Halwa

Carrot Halwa


Rava ladoo



Similar Collections

Collection of side dishes for lunch




 

Ulundha vadai

Ulundha vadai - Medhu vadai

Most of the food items from Tamil Nadu contains the urid dal which has many health benefits. All the food items based on urid dal does not need much preparation work and we can enjoy a healthy and tasty dish easily. 


Most of the food items from Tamil Nadu contains the urid dal which has many health benefits. All the food items based on urid dal does not need much preparation work and we can enjoy a healthy and tasty dish easily. This ulundha vadai is one among those easy and healthy dish. Follow these instructions and prepare a tasty ulundha vada for your family.  Important points to follow for a perfect vada I always like to grind the batter in a wet grinder, because it grinds well with very little water and gives you a puffy vadas. If you do not have wet grinder, then grind it in a mixie by sprinkling water with regular intervals. Soaking the dals also is very important for this vada. Try to soak at least 3 hours and then grind it.  In addition to finely chopped onions and green chillies I have added finely chopped carrots and cabbages. This is my grandma's idea to add these vegetables in the vada which makes some extra toppings in it. Now lets see how to prepare this ulundha vada with step by step photos.

This ulundha vadai is one among those easy and healthy dish. Follow these instructions and prepare a tasty ulundha vada for your family. 
Important points to follow for a perfect vada
I always like to grind the batter in a wet grinder, because it grinds well with very little water and gives you a puffy vadas. If you do not have wet grinder, then grind it in a mixie by sprinkling water with regular intervals. Soaking the dals also is very important for this vada. Try to soak at least 3 hours and then grind it. 
In addition to finely chopped onions and green chillies I have added finely chopped carrots and cabbages. This is my grandma's idea to add these vegetables in the vada which makes some extra toppings in it. Now lets see how to prepare this ulundha vada with step by step photos.

Thattai

Thattai 

Thattai - popular and favourite snack for all of us. For this Diwali you can prepare your own homemade thattai. It's not hard, once you tried it with simple techniques and the result is perfect and you won't prefer store bought thattais. One of my favourite ways to make the flour for thattai and thenkuzal is to grind the idly rice and then mixed with urid dal flour. The ground rice batter is easy to prepare and the thattais are wonderfully crispy.


Thattai - popular and favourite snack for all of us. For this Diwali you can prepare your own homemade thattai. It's not hard, once you tried it with simple techniques and the result is perfect and you won't prefer store bought thattais. One of my favourite ways to make the flour for thattai and thenkuzal is to grind the idly rice and then mixed with urid dal flour. The ground rice batter is easy to prepare and the thattais are wonderfully crispy. The following are the instructions for the perfect thattais 1. Soak the idly rice for 3 to 4 hours and then grind it. 2. For a flavourful thattai add a good amount of red chillies, asafoetida powder and curry leaves.  3. Fry the thattais on medium heat for uniform cooking. Do not change the heat while frying. 4. Do not forget to add the unsalted butter. Do not add more butter because thattais will break down.

The following are the instructions for the perfect thattais
1. Soak the idly rice for 3 to 4 hours and then grind it.
2. For a flavourful thattai add a good amount of red chillies, asafoetida powder and curry leaves. 
3. Fry the thattais on medium heat for uniform cooking. Do not change the heat while frying.
4. Do not forget to add the unsalted butter. Do not add more butter because thattais will break down.

Thirattupal - Coconut moong dal & Jaggery dessert - Tirunelveli Thirattupal

Tirunelveli special - Thirattupal 

Thirattupal is an all time favourite sweet in our family. This sweet is Tirunelveli's famous traditional dish prepared with coconuts, moong dals, jaggery, milk and ghee. This is a healthy and tasty sweet with very less ghee.


Thirattupal is an all time favourite sweet in our family. This sweet is Tirunelveli's famous traditional dish prepared with coconuts, moong dals, jaggery, milk and ghee. This is a healthy and tasty sweet with very less ghee. The secret to making perfect Thirattupal lies in the quality of the fresh coconuts and good quality jaggery. The tricky part in this sweet is cooking it to the right consistency. Cooking the coconut, moong dal paste in jaggery mixture with very less time will make this sweet sticky. We have to stir it continuously for perfect results. Making this thirattupal always takes me back to the school days in my life because my mom frequently make this delicious sweet for us.


The secret to making perfect Thirattupal lies in the quality of the fresh coconuts and good quality jaggery. The tricky part in this sweet is cooking it to the right consistency. Cooking the coconut, moong dal paste in jaggery mixture with very less time will make this sweet sticky. We have to stir it continuously for perfect results. Making this thirattupal always takes me back to the school days in my life because my mom frequently make this delicious sweet for us.

Omapodi


Omapodi/Plain sev with ajwain flavour

Omapodi is one of the easiest snack which can be prepared quickly without much effort. Making your own homemade savouries, with available ingredients is one of the best ways to give your family a healthy snack. 




For omapodi I suggest to prepare the freshly ground besan flour. Place the chana dal in the sunlight for 3 to 5 hours and then grind the chana dal in a rice mill. If you do not have rice mill use a good quality besan flour. Preparing savouries, with freshly ground flour is different than store bought flour. The next most important ingredient in this dish is the ajwain. Use fresh ajwain for a nice flavour. Follow the simple instructions and prepare this easy omapodi for this Diwali.

Magizhampoo Thenkuzhal

Magizhampoo Thenkuzhal/ Mullu Murukku

Magizhampoo thenkuzal also called as mullu murukku. For this thenkuzal we use three different dals - moongdal, chana dal and urid dal. These dals are roasted to bring out the aromas and then powdered. The freshly ground flour is mixed with the ground rice batter. The magizhampoo thenkuzal cooked in your house will delight you.



Magizhampoo thenkuzal also called as mullu murukku. For this thenkuzal we use three different dals - moongdal, chana dal and urid dal. These dals are roasted to bring out the aromas and then powdered. The freshly ground flour is mixed with the ground rice batter. The magizhampoo thenkuzal cooked in your house will delight you. Grinding the rice is a superb way to prepare thenkuzal or thattai. It gives the perfect shape, taste and texture of the dish. The thenkuzal stays fresh and flavorful without adding fried gram flour. Deep frying the thenkuzal can be coconut oil, groundnut oil or vegetable oil, depending upon the flavour you want. I recommend coconut oil for thenkuzhal because the flavour in the coconut oil, add extra taste for the thenkuzhal.

Grinding the rice is a superb way to prepare thenkuzal or thattai. It gives the perfect shape, taste and texture of the dish. The thenkuzal stays fresh and flavorful without adding fried gram flour. Deep frying the thenkuzal can be coconut oil, groundnut oil or vegetable oil, depending upon the flavour you want. I recommend coconut oil for thenkuzhal because the flavour in the coconut oil, add extra taste for the thenkuzhal. 

The main steps in thenkuzal are 
1. Preparation of ingredients
Roast the dals separately. Do not brown them. Sieve the flours 2 or 3 times and add it to the ground rice batter.  Soak the rice for 3 to 4 hours. Grind the rice to a smooth paste with little water. Add the butter in the room temperature.
2. Water
Never pour water to the ground rice batter. After adding the roasted dal powder sprinkle little water if required. Generally for this method, it doesn't require any water after grinding.
3. Frying
For uniform cooking do not increase and decrease the flame when frying the thenkuzal. Always keep on low medium flame for perfect results. Avoid frying on high flame. 

Vegetable rava upma

Vegetable rava upma
This Vegetable rava upma or kichdi is a very common breakfast in India. Among food items of India, the sooji has numerous food varieties like rice. Upma is the evergreen food, which can be prepared in a matter of minutes. This upma is a special and healthy breakfast dish with the addition of colourful vegetables.


This Vegetable rava upma or Kichdi is a very common breakfast in India. Among food items of India, the sooji has numerous food varieties like rice. Upma is the evergreen food, which can be prepared in a matter of minutes. This upma is a special and healthy breakfast dish with the addition of colourful vegetables. You don't need to pre cook the vegetables for this upma. Just saute them well in the oil along with the onions and cook the rava by the general method. Roasting the rava well will give you the perfect results. This is a simple recipe that is easy for your weekdays breakfast or dinner. No grinding, not even pressure cooking the vegetables. Let's see how to prepare this quick and yummy upma with step by step photos.

 You don't need to pre cook the vegetables for this upma. Just saute them well in the oil along with the onions and cook the rava by the general method. Roasting the rava well will give you the perfect results. This is a simple recipe that is easy for your weekdays breakfast or dinner. No grinding, not even pressure cooking the vegetables. Let's see how to prepare this quick and yummy upma with step by step photos.


Potato Halwa - Urulaikizhangu Halwa

Potato/ Urulaikizhangu/Aloo Halwa 



A simple Potato halwa recipe for you to cook a great dessert for your family and friends. Potato halwa is a traditional dessert in Tirunelveli. It is often prepared for special occasions and also for festivals. I learnt this recipe from my mom. She often prepares this halwa for diwali and for family get togethers. This halwa consists of potatoes, coconut gratings and sugar, flavoured with cardamom powder. Grated coconuts mixed in the halwa give each scoop a crunch. This potato halwa requires some little preparation work. First the peeled and cut potatoes are pressure cooked. While they are cooking we can grate the coconut for the halwa. Then the boiled potatoes are drained and grated. It's all finished. Now we are getting closer to prepare the halwa. Let's see how to prepare this halwa with step by step photos.




Print Friendly and PDF


Prep time : 20 minutes
Cook time : 30 minutes
Yields : 500 grams
Category : Dessert
Ingredients

  • 5 big potatoes
  • 1 cup grated coconut
  • 1.5 cups sugar
  • 1/4 tsp food colour
  • 15 cashew nuts
  • 1 tsp cardamom powder
  • 10 to 15 tbsp ghee


Cooking Directions


  • Wash the potatoes well and peel the skins completely. Cut the potatoes into a big chunk. Take a pressure cooker and add the potatoes and 1 cup of water. Pressure cook for 5 to 7 whistles and keep on low flame for 5 minutes and switch off the flame.
  • When the potatoes are done drain the water completely and allow them to cool. When the potatoes are cool enough to handle, then using a carrot grater grate the potatoes evenly.
  • Next, take a heavy bottomed kadai or a non stick kadai and add a tbsp of ghee. First fry the broken cashew nuts until golden brown. Transfer it to a plate.Now add 3 tbsp of ghee and add the coconut gratings. Fry them on low flame until golden brown. Make sure the coconut gratings are fine and the ghee floats on the top while frying them.
  • Next , add the sugar. Mix well and add 1/2 cup of water. Add a pinch of food colour.
  • When the sugar syrup boils well add some more ghee and the grated potatoes. The potatoes should be soft enough when stirring, but if they don't, then mash them with the back of  wooden ladle.Reduce heat and simmer until thick. Add ghee in between while stirring
  • When you see the ghee starts to leave on the sides of the kadai, add the cardamom powder and the roasted cashew nuts and carry on stirring continuously until the desired consistency has been reached.
  • When the halwa visibly thickens and it holds its shape, when you place it in greased bowl, it's done. Switch off the flame and after 10 minutes scrape the halwa into a clean greased container. 




Potato/ Urulaikizhangu/Aloo Halwa with step by step photos


1. Wash the potatoes well and peel the skins completely. Cut the potatoes into a big chunk. Take a pressure cooker and add the potatoes and 1 cup of water. Pressure cook for 5 to 7 whistles and keep on low flame for 5 minutes and switch off the flame.



2. When the potatoes are done drain the water completely and allow them to cool. When the potatoes are cool enough to handle, then using a carrot grater grate the potatoes evenly.




3. Next, take a heavy bottomed kadai or a non stick kadai and add a tbsp of ghee. First fry the broken cashew nuts until golden brown. Transfer it to a plate.



4. Now add 3 tbsp of ghee and add the coconut gratings. Fry them on low flame until golden brown. Make sure the coconut gratings are fine and the ghee floats on the top while frying them.



5. Next, add the sugar. Mix well and add 1/2 cup of water. Add a pinch of food colour.




6. When the sugar syrup boils well add some more ghee and the grated potatoes. The potatoes should be soft enough when stirring, but if they don't, then mash them with the back of  wooden ladle.



7. Reduce heat and simmer until thick. Add ghee in between while stirring.



8. When you see the ghee starts to leave on the sides of the kadai, add the cardamom powder and the roasted cashew nuts and carry on stirring continuously until the desired consistency has been reached.



9. When the halwa visibly thickens and it holds its shape when you place it in agreased bowl, it's done. 




10. Switch off the flame and after 10 minutes scrape the halwa into a clean greased container. Delicious Potato halwa is ready. The halwa is best when served at room temperature.




Notes 
1. The standard proportion of sugar is 1 part of sugar to 1 part of boiled & grated potatoes.
2. Be sure to generously add ghee every stage to avoid sticking. I prefer a non stick kadai for halwas because it makes it easy.
3. I highly suggest using fresh grated coconuts. This recipe is a classic and tastes so good with the fresh coconuts than the frozen coconuts or the coconut powder.
4. Use quality potatoes. This recipe is about potatoes, so be to choose a big potatoes with normal brown colour skins and high starch potatoes are best. As soon as you peel the potatoes, quickly transfer them to the cooker and pressure cook them. Peeled and cut potatoes will start to discolour if they are exposed to air.
5. If you are planning to prepare for special occasions or party make ahead of few hours. I find it at least 3 hours to completely set. 

Similar recipes @virundhombal

                 Carrot Halwa 


Milk Halwa