Rajma Kulambu

Cook Rajma

2 cup Rajma, overnight soaked

1 tsp salt

Water

Cook Rajma with salt and water for 45 minutes, filter the water.

Cashew Paste

1 tbsp ginger

1 tbsp garlic cloves 

20 cashews 

2 red chilies

Grind all the above

Tomato Puree

1 cups tomatoes

Grind and make paste

1/2 tbsp oil

1 tsp cumin

Saute cumin seeds.

1 cup onion, chopped

Saute onion.

Add ground masala, saute for 2 minutes.

Add ground tomato, saute for 2 minutes.

1/4 tsp garam masala powder

1/2 tsp turmeric powder

1/2 tsp black pepper powder

2 tsp red chili powder

1/2 tbsp salt

1 tbsp coriander powder

Add all the powders, saute for 2 minutes.

1 green zuchini, chopped

1 yellow sqush, chopped

Add vegetables  & cooked Rajma, saute for 2 minutes.

5 cups water

Add water, close the pan and cook for 20 minutes in medium flame.

Taste Note: Tastes GREAT

Source: Spicy Pot Cooking Channel

Rajma Kulambu

1 cup rajma, overnight soaked

1/2 tsp salt

3 cups water

Cook rajma for 4 whistles. Once cooled, drain the excess water.

tamarind

1 cup water

Make tamarind water.

2 more cups of water

Add 2 more cups of water and take out all the juice from the tamarind.

1 tbsp oil

1 tsp mustard seeds

Heat oil in a pan, splutter mustard seeds.

1/2 cup shallots, chopped lengthwise

10 garlic, chopped 

Add shallots, sauté till onion turns light brown. Add garlic, sauté.

1 cup tomato, chopped

Add tomatoes, sauté until tomatoes become mushy. 

1/2 tsp turmeric powder

1/2 tbsp salt

1 and 1/2 tbsp sambar powder

Add turmeric powder, salt, sambar powder. Mix well. 

Add cooked rajma, tamarind water, stir well, allow to boil for 10 minutes.

1/2 cup coconut

1 cup water

Blend coconut and water to make smooth paste.

Add to the kulambu, boil for 10 more minutes.

Taste Note: Tastes AWESOME

Source: kamalascorner

Thakkali Bajji

6 tomatoes

Grind tomato to a paste.

1/4 cup coconut

1/2 cup water

Blend coconut and make a smooth paste.

1 tbsp oil

1/4 tsp mustard seeds

1 stick cinnamon

1 star anise

2 cardamom

2 cloves

1 bay leaf

1 tsp fennel seeds

Heat oil in a pressure pan, splutter mustard seeds. Add all the spices and sauté for 10 seconds.

3 cups onion, finely chopped

2 green chilies

Add onion, green chilies, sauté till onions turn light brown, about 8 minutes in medium flame.

6 garlic cloves, grated

2 tsp ginger, grated

Add garlic, ginger, sauté for 2 more minutes.

1/2 tsp turmeric powder

1/2 tsp jaggery

1 tsp salt

1 tsp red chili powder

1 cup water

Add tomato paste, salt, red chili powder, turmeric powder, jaggery, water.

Add coconut paste and sauté for 2 more minutes.

Cover the pan and cook for 4 whistles. 

cilantro leaves, chopped

Garnish with cilantro leaves

Taste Note: Tastes AWESOME

Source: kannammacooks

White Pattani Kulambu

1 cup dry white peas, overnight soaked

Masala paste

4 tomatoes

1" ginger

5 garlic cloves

1" cinnamon

1 clove

1 cardamom

Grind all the above to make smooth paste.

1 tbsp oil

1 cup onion, chopped

Heat oil in a pressure pan, add onion and sauté for 5 minutes. 

1/2 tsp turmeric powder

1 tsp red chili powder

1 and 1/4 tsp salt

2 tsp coriander powder

2 green chilies

1 potato, peeled and cubed

2 cups water

Add all the above along with soaked dry peas, ground masala paste and mix well. Cover and pressure cook for 15 whistles (cook on low flame for 20 minutes)

1/4 cup coconut

1 tbsp pottukadalai

1 tsp fennel seeds

1/4 cup water

Make smooth coconut paste.

Add the ground paste to the kulambu and simmer for 10 more minutes.

Taste Note: Tastes AWESOME

Source: kannammacooks

Cauliflower Kulambu

1 tbsp oil

1 cup onion, chopped into big pieces

Heat oil in a pan, add onion, sauté for 5 minutes.

1 tsp ginger, grated

1 tsp garlic, grated

Add ginger, garlic and sauté for 2 minutes.

1 and 1/2 cup tomatoes, chopped

Add tomatoes, sauté until tomatoes softens. Switch off the stove.

1/4 cup coconut

1 tsp fennel seeds

1 and 1/2 tsp red chili powder

1/2 tsp coriander powder

1/2 tsp turmeric powder

1/2 tsp garam masala

Add all the above to the same pan, mix well.

1/2 cup water

Add water and grind to a smooth paste.

1 tbsp oil

1/2 tsp mustard seeds

Heat oil in a pan, splutter mustard seeds.

1 cauliflower, remove the florets

Add ground masala, cauliflower florets, mix well.

1 and 1/2 cup water

1 and 1/2 tsp salt

Add water, salt, mix well. Simmer for 15 minutes.

cilantro leaves, chopped

Garnish with cilantro leaves.

Taste Note: Tastes AWESOME

Source: chitrasfoodbook

Green Mung Beans Kulambu

1 cup green mung beans

Overnight soak green mung beans.

1/2 tsp salt

2 cups water

Pressure cook for 4 whistles with salt and water. Allow to cool, mash the beans.

Big gooseberry size tamarind

1 cup water

Make tamarind water.

1 tbsp oil

1/2 tsp mustard seeds

1/4 tsp fenugreek seeds

Heat oil in a pan, splutter mustard seeds, add fenugreek seeds and sauté for few seconds.

1 cup onion, copped

6 small garlic, grated

Add shallots, sauté until shallots turns light brown. Add garlic and sauté for few minutes.

1 cup tomato, chopped

Add tomatoes, sauté until tomatoes are mushy.

1/2 tsp turmeric powder

2 tsp salt

1 tbsp +2 tsp sambar powder

Add turmeric powder, salt, sambar powder, mix well. Add tamarind water, mix well. Allow to boil for 5 minutes.

2 cups water

Add cooked and mashed mung beans, allow to boil for 10 more minutes.

Taste Note : Tastes AWESOME

Source: kamalascorner

Black Eyed Peas Kulambu

1 cup black eyed peas (2 cups)

Overnight soak.

1 tsp salt (2 tsp)

5 cups water

Cook black eyed peas with salt and water, allow to boil, reduce the heat to medium and cook for 30 minutes.

small lemon size tamarind

1 cup water

Make tamarind water

2 more cup of water

Add 2 more cups of water to the tamarind and extract all the juice.

1 tsp oil

1/2 cup coconut (1 cup)

1 tsp poppy seeds (1/2 tbsp)

1/2 tsp cumin seeds (1 tsp)

Roast all the above in oil, take it out, allow to cool.

3/4 cup water

Grind with water and make smooth paste.

1 tbsp oil

1/2 tsp mustard seeds

1 cup onion, finely chopped

Heat oil in a pan, splutter mustard seeds, sauté onions till they are brown. 

5 garlic, chopped

Add garlic and sauté until garlic turns light brown.

2 Zucchini, chopped

Add zucchini, sauté them for a minute. 

1/2 tsp turmeric powder

2 tsp salt (4 tsp)

1 and 1/2 tbsp sambar powder (I added just 1 tbsp 1st time and felt, with little bit more spice, it would taste even better) (2 tbsp sambar powder + 1 tbsp red chili powder)

Add turmeric powder, salt and sambar powder, sauté till they are mixed.

Add tamarind water, cooked black eyed peas, mix well, Allow to cook for 10 minutes in medium flame.

1/2 cup water

Add coconut paste, wash the blender with 1/2 cup water, allow to boil for 10 more minutes in medium flame.

Taste Note: Tastes AWESOME

Source: kamalascorner

Rajma Kulambu

SMALL lemon size tamarind

1 cup water

Make tamarind water. 

2 more cup of water

Add 2 more cups of water and take out all the juice from tamarind.

1 cup rajma

Overnight soak rajma.

1 tsp salt

5 cups water 

Boil rajma with salt and water, once it starts to boil, reduce the heat and allow to cook for 45 minutes.

2 tbsp oil

1 tsp mustard seeds

Heat oil in a pan, add mustard seeds, allow it to splutter.

1 cup onion, chopped

10 garlic, chopped

Add shallots, garlic, sauté till onion becomes translucent. 

1 cup tomato, chopped

1/2 tsp turmeric powder

1 and 1/4 tsp salt

1 tbsp + 1 tsp sambar powder

Add tomatoes, turmeric powder, salt, sambar powder, sauté till tomatoes softens.

Add cooked rajma, tamarind water. Stir well, allow to boil for 10 minutes.

1/4 cup coconut powder

1/2 cup water

Grind coconut with water and make a paste.

Add ground coconut to the kulambu, allow to boil for 5 more minutes.

Taste Note: Tastes AWESOME

Source: kamalascorner

Keerai Kuzhambu

1 cup toor dal

1/2 tsp turmeric powder

1/2 tsp salt

5 cups water

Cook toor dal with turmeric powder, salt and water for 30 minutes.

1 tbsp coconut oil

1/2 tsp mustard seeds

Heat oil in a pan, addd mustard seeds, let it splutter.

1/4 tsp cumin seeds

1 tsp ginger, grated

Add cumin seeds, ginger, sauté for a minute.

2 cups onion, chopped

5 green chilies, finely chopped

Add onion, green chilies, sauté for 5 minutes in medium flame.

1 cup tomato, chopped

1/2 tsp turmeric powder

1 tsp salt

Add tomatoes, turmeric power, salt, sauté until tomatoes softens.

1 bunch collard, chopped

Add collard stems, sauté for a minute.

1/2 cup water

Add water, allow to cook for 5 minutes.

1/2 cup water

Add collard leaves, water, allow to cook for 10 minutes.

2 cups water

1/2 tsp chili powder

3/4 tsp salt

Add cooked and mashed toor dal, chili powder, salt, water allow to cook for 10 minutes.

1/2 cup desiccated coconut

3/4 cup water

Blend coconut, water to a smooth paste.

Add ground paste, allow to cook for 5 more minutes.

Taste Note: Tastes AWESOME

Source: kannammacooks

 

Dry Peas Curry (Pattani Kulambu)

1 cup dry peas

Overnight soak peas. 

2 cups tomatoes

1" ginger

5 garlic cloves

1" cinnamon

1 clove

1 cardamom

Grind all the above to a smooth paste.

1 tbsp oil

1 onion, chopped

2 green chilies

Heat oil in pressure pan, add onion, green chilies, saute for 5 minutes in medium flame.

1 and 3/4 tsp salt

1/2 tsp turmeric powder

1 and 1/4 tsp red chili powder

2 tsp coriander powder

1 cup potato, diced

2 cups water

Add ground masala, soaked peas, all the above, mix well. Allow to cook for 20 whistles (otherwise, the peas won't be cooked). Allow the pressure to release.

1/4 cup coconut

1/4 cup cashew nuts

1 tbsp pottu kadalai

1 tsp fennel seeds

3/4 cup water

Grind all the above to smooth paste.

1/2 cup water

Open the cooker, add the ground coconut masala, allow to boil for 5 minutes.

Taste Note: Tastes AWESOME

Source: kannammacooks

Kondakadalai Kathirikai Kaara Kuzhambu

Beans

1 cup brown channa

Overnight soak the brown channa.

1 tsp salt
3 cups water

Wash the soaked beans, cook with salt and water for 3 whistles.

Tamarind Water

1 small lemon size tamarind
1 cup water

Heat water and tamarind and make tamarind water

Coconut

1/2 cup coconut
1/2 cup water

Blend coconut and water and make coconut paste.

Kuzhambu

1 tbsp oil
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds
1 and 1/2 cup onion, chopped

Heat oil in a pan, add mustard seeds, allow it to splutter, add fenugreek seeds, sauté for few minutes, add onion, sautee for 3 minutes.

1/3 cup garlic cloves, chopped into 2 pieces (15 big garlic cloves)

Add garlic, sautee for 2 more minutes.

1 and 1/4 cup tomato, chopped (2 tomatoes)
1 and 1/2 tsp salt

Add tomato, salt, sautee till tomato softens.

2 and 1/2 cups Eggplant or zucchini (1 small Italian eggplant or 6 Indian eggplant or 2 zucchini (I used zucchini as substitute for eggplant, since there was no eggplant available or 3 small potato)

Add eggplant or zucchini, sautee for a minute.

1/2 tbsp sambar powder
1/2 tbsp chili powder
1 tsp coriander powder
1/2 tsp turmeric powder

Add all the powder, mix well.

Add tamarind water, allow to cook for 10 minutes, until the raw smell goes away.

1/2 cup water

Add the coconut paste, use  1/2 cups water to wash the blender and add it, cook for 5 more minutes.

1 cup waer

Add the cooked brown channa, 1 cup water and cook for 5 minutes.

Yields: 6 cups
Taste Note: Tastes AWESOME
Source: Mom