VIRUNDHOMBAL

Looking for a simple, flavourful lunch that comes together in just 20 minutes?Try this easy and traditional Poricha Kuzhambu!This comforting South Indian kuzhambu is a lifesaver on busy days—no tamarind extraction, no garlic or onion peeling required. Just use fresh vegetables of your choice, toor dal, and a fragrant, freshly ground masala made with urad dal, pepper, cumin, dry red chillies, and coconut. Back in my childhood, my mom often prepared this kuzhambu with garden-fresh drumsticks—it’s still one of my all-time favourites. This recipe is similar to our traditional puli illa curry (tamarind-free curry), with its signature roasted and ground spice-coconut paste. There's no need for any store-bought masala powders, except a little turmeric powder. In this version, I’ve used drumstick, brinjal, and potato, but you can mix in vegetables like broad beans, chayote, carrots, or green beans. If you're using a mix, be sure to balance the quantity so the dal doesn’t get overwhelme...

Whenever I think of Kerala food, I personally like theeyal kuzhambu which is similar to our vathakuzhambu. There are many varieties of theeyal kuzhambu. Today we are going to see an interesting theeyal recipe with turkey berry (sundaikkai). It includes authentic ingredients which combine all the flavours in perfect balance.  Nowadays you can find Turkey berries everywhere in the vegetable market and also in departmental stores. Often, we prepare dried vathal during summertime but there are many interesting recipes with this healthy vegetable. Making a good Turkey berry dish requires some patience and time. You have to remove the berries from their stem and then we have to crush them slightly with a stone.  Turkey berries are highly nutritious due to their various nutritional components. They are a good source of proteins, carbohydrates, fats and minerals like potassium, sodium, iron, magnesium and copper. It protects against cancer. It is considered as one of the healthy fruit...

A tasty and satisfying kuzhambu using radish. There are many recipes for karakuzhambu, but it's basically prepared with onions, garlic and tamarind. We tasted this radish kara kuzhambu in Udupi hotel for meals. The kuzhambu is mildly hot with a hint of sweetness and the consistency was very thin when compared to other kara kuzhambu dishes. It was very tasty with hot rice along with potato kara curry.  Yesterday I tried this kuzhambu for lunch and it was delicious. You can make this kara kuzhambu in different ways and today this is the method I have tried by assuming the flavours and taste.. Now let's see what ingredients are needed to prepare this radish kara kuzhambu.  Radish - use fresh tender radish for this kara kuzhambu. We have to saute the radish in the oil and then cook it nicely in the tamarind extract. As some radish requires more time to cook, I recommend using tender radish.  Manathakali Vathal (Sun dried berries) - you can use any dried vathals like sun...

Puli curry is a popular Nanjil kuzhambu recipe made with coconut red chilly small onion paste cooked in tamarind extract with the vegetables. After my 30 varieties of Nanjil articles in Aval vikatan, I love Nanjil foods very much. When I want to try new Nanjil dishes, I usually whatsapp with Raji Tamilselvi athai from Nagercoil. She taught me Yellow pumpkin eriseri, Nanjil sambar, Kadala theeyal, Vendakka pachadi and many Nanjil dishes.  The way of expressing the recipe details inspired me to try more Nanjil recipes. For every recipe, she teaches me with the exact ingredients, measurements, final dish appearance and the cooking time also. This recipe is also from her.  Today I am sharing how to make an authentic Nanjil Puli curry recipe made with drumstick and brinjal.  These are the main ingredients needed for this Puli curry.  Vegetables - you can use a mix of vegetables like drumstick, brinjal, lady's finger, yam, yellow pumpkin, seppankizhangu (Colocasia) for th...

Ash Gourd Mor Kuzhambu - an easy kuzhambu that's ready in 20 minutes. Different types of mor kuzhambu are a significant part of the Tamil Nadu and Kerala food culture. This ash gourd mor kuzhambu is one of the popular dishes in mor kuzhambu varieties.  How to make it 1. Cooking the ash gourd Start with cutting the ash gourd into cubes. We need to exert some energy to peel and slice if you are using a whole ash gourd. If you are using precut slices, just remove the seeds and slowly peel the outer skin and cut them into small cubes. Add some water and cook the ash gourds until soft. 2. How to prepare coconut paste  In the meantime, prepare the base mixture for the mor kuzhambu. This coconut paste is what is responsible for giving the particular colour and flavour to this kuzhambu. I will always suggest grinding it with fresh grated coconut. For this magic coconut paste you would require small onions, garlic cloves, ginger, green chilly, cumin, turmeric powder and soaked toor dal...