Sunday, July 28, 2013

How to make Vendakkai Puli Kulambu - Ladies finger kolambu - Recipe for Vendakkai puli kolambu - Okra Tamarind Kolambu - Bendakaya Pulusu

I used to make this kara kolambu often because of this tangy taste. We use this with rice, idli, dosa and chappathis too. Let us the recipe for vendakkai puli kulumbu.


  1. Ladies finger(okra) - 250 grams
  2. Onion (small size) - 1 cut in square shape
  3. Tomato(medium size) - 3 chopped
  4. Kulambu milaga powder - 2 tsp
  5. Turmeric powdr - 1/4 tsp
  6. Sugar or jaggery - 1 tsp
  7. Tamarind juice(take thick juice) - 2 table spoon
  8. Garlic - 4 nos(cut in length wise)
  9. Asafoedita powder - 1/4 tsp
  10. Salt to taste

For seasoning:

  1. Gingilly oil(seasome oil) - 6 tsp
  2. Mustard seeds - 1/2 tsp
  3. Fenugreek seeds - 1/2 tsp
  4. Curry leaves - some

For grinding:

  1. Coriander seeds - 3 tsp
  2. Red chillies - 5 nos
  3. Black pepper - 1/2 tsp
  4. Jeera - 1/2 tsp
  5. Coconut grated - 5 tsp

Method of preparation:

  1. Dry roast the coriander seeds, red chilies, black pepper, jeera together & cool it.
  2. In a mixi bowl, add the grated coconut & dry roasted ingredients. Grind it together like a paste and keep it aside.
  3. Now wash the ladies finger(okra) in water and cut in one inch length.
  4. Heat 6 tsps of sesame oil in a kadai and add mustard seed. Allow mustard seeds to get pop and then add fenugreek seed.
  5. Once fenugreek seeds got into golden color then add onion. Fry onion for a min and then add chopped tomato. Allow the tomato to get soft and then add the ladies finger(okra)
  6. Fry the okra for a min and then add turmeric powder, kolambu milagai powder, sugar, salt, tamrind juice and grinded paste with a cup of water. Mix it well.
  7. Now allow the mixture to get boiled. If it is so thick  you can add 1/2 cup of water and mix it. Now reduce the flame,add garlic,asafoedita powder. cover the lid and cook for 10 mins in low flames.
  8. Switch off the stove, once the oil came out from the kulambu. Now add the curry leaves and mix it. 
     That's it the yummy vendakkai puli kulumbu is ready!! 

How to make Poondu Kulambu - Recipe for Poondu kulambu - Garlic kuzambhu

Poondu Kulambu is one of the best combination for white rice along with papad/appalam.
If  you are running out of vegetables or got bored to cook regular sambar, you can try this poondu kulambu.
Let us see the recipe for Poondu kulambu:


  1. Garlic - 3 cloves full (20 nos)
  2. Onion - 1 small size (cut into square shape)
  3. Tomato - 2 nos (medium size)
  4. Tamarind juice(take thick juice) - 4 tsp
  5. Sugar - 2 tsp
  6. Salt to taste 
  7. Asafoedita powder - 1/2 tsp
  8. Turmeric powder - 1/2 tsp
  9. Coriandr powder - 1/2 tsp
  10. Kulambu milakai powder(sambar powder)  - 2 tsp


Kulambu milagai powder you can get from grocery shops. Aachi or Shakthi brands will be good to use.

For seasoning:

  1. Oil - 5 tsp
  2. Mustard seeds - 1/2 tsp
  3. Fenugreek seed - 1/4 tsp
  4. Jeera(cumin seeds) - 1/4 tsp
  5. wholeblack pepper - 1/2 tsp
  6. Curry leaves (fresh) - 1 handful 

Method of preparation:

  1. Heat 5 tsp of oil in a pan and add mustard seeds. Allow the seeds to get popped then add the black pepper, jeera, fenugreek seeds. Once the jeera and fenugreek seeds get into golden color then add the onion.
  2. Saute the onion for a minute and then add garlic. Saute the garlic for another minute then add the choped tomato. Saute the tomato until it gets soft.
  3. Now add the coriander and turmeric powder mix it well and cook for a minute. Its time to add tamarind juice, kolambu milakai powder, salt, asafodita, sugar. Mix it well and then add 1 cup of water.
  4. Now reduce the flame and cook for 5 more minutes. Switch the stove once the oil starts coming out of kolambu.
  5. Finally add curry leaves and mix it.

That's it now delicious and awesome poondu koambu is ready to be served. Make sure you have pappad/appalam in the side for this kolambu.

Wednesday, July 24, 2013

How to make Ennai Kathirikai Kuzhambu - Egg plant gravy- Recipe for Ennai Kathirikai Puli Kolambu

This gravy or kolambu is very famous especially in southern India. Some southern districts in Tamil Nadu like Chidambaram, viruthatchalam people make this dish for special occasions like engagement, marriage. This dish is a very good combination for rice, chapatthi, roti and dosa too.


  1. Small indian eggplant - 6 nos
  2. Onion(small) - 1 cut in square
  3. Tomato(medium) - 2 (chopped)
  4. Tamirind extract juice - 4 tsp
  5. Sugar or jaggery- 2 tsp
  6. Salt per your taste
  7. Fried bengal gram(pottu kadali)  3 tsp

For seasoning:

  1. Black vadagam(optional) - 1 tsp
  2. Mustard seeds - 1/4 tsp
  3. Fenugreek seeds - 1/4 tsp
  4. Asafodita powder - 1/4 tsp
  5. Turmeric powder - 1/4 tsp
  6. Curry leaves - some
  7. Oil - 4 tsp

For Grinding:

  1. Dhania(coriander seeds) - 2 tsps
  2. Red chillies - 4 nos
  3. Coconut shredded - 5 tsp

 Method of preparation:

  1. Dry roast the dhania and red chillies in a pan and cool it.
  2. Add the shredded coconut, fried bengal gram(pottu kadali) and roasted dhaniya in a mixi bowl and grind it like a paste. Once done keep it aside.
  3. Heat 4 tsps of oil in kadai and add mustard seeds. Allow the seeds to get pop and then add fenugreek seeds. Once fenugreek seeds get into golden color then add onion.
  4. Fry the onion and then add the divided whoe brinjal or egg plant into the pan. Saute the eggplant for 2 or 3 mins and then add chopped tomatoes.
  5. Allow the tomato to get soft and then add tamrind juice, salt, turmeric powder and coconut paste. Add 2 cups of water otherwise kolambu will be thick. Allow this to boil for 2 to 3 minutes in a medium flame.
  6. Now add sugar & asafodita powder into the gravy and mix well. Check the thickness of kolambu, depending on it you can add water.
  7. Now close the lid and cook for 5 mins in a medium flame.
  8. After 5 minutes gravy should be thick and also egg plant will be cooked nicely with the gravy. Oil also come out from gravy. This is the right time to switch off the stove and add curry leaves on the top and serve hot.


  • Black vadagam is traditional one used for cooking. In south india, many people will prepare this in home itself. you can also get from grocery stores.
  • If you would like to use black vadagam, you can use them instead of using mustard seeds and fenu greek in step #3.

Sunday, July 7, 2013

How to make Rasam Powder - Rasam powder Recipe - Home made rasam powder

Rasam is traditional south-indian soup made of Tamarind juice as base along with other spices as seasonings. We can make different kind of rasam using lemon, tomato, tamarind, garlic, paruppu(dal), etc.


1.Coriander(daniya) seeds - 2 cups.
2. Red chillies - 1/4 cup
3. Jeera - 1 cup
4. Black pepper - 3/4 cup
5. Asafodita powder - 2 tsps
6. Toor dal - 1/2 cup
7. Curry Leaves - 1 cup (2 hand full)

Method of preparation:

1. Fry all the ingredients(without asafodita) together until the raw smell goes off. It will take at least 10 mins, do it in a medium flame once it is done, cool it.
2. Now transfer the fried ingredients and asafodita into a mixi bowl and grind it coarsely(don't grind like a powder). Store the powder in a air tight container.

That's it! Rasam powder is ready.

Saturday, July 6, 2013

How to make karuvepilai podi / How to make spicy curry leaves powder / Recipe for curry leaves powder

My mom used to make this podi very often as we are having curry leaves tree in our backyard. This is also good for health.


1. Curry leaves - 2 cups (tightly packed)
2. Urad dal - 1/4 cup
3. Bengal gram(channa dal or kadalai paruppu) - 1/8 cup
4. Red chillies - 10 nos
5. Asafodita powder - 1 tsp
6. Salt as per your taste
7. Black pepper - 1 tsp

Method of preparation:

  1. Dry roast the curry leaves and keep it aside. ( you can do with microwave or using the non-stick pan)
  2. Dry roast the urad dal, bengal gram, red chillies, black pepper together until the dal turns into golden color. Once it is done transfer this into plate and cool it.
  3. Add red chillies and curry leaves into mixi bowl and grind it for few mins and add dal,asafoedita and salt.
  4. Grind it all together into a coarse powder. (do not grind like a fine powder).
  5. That's it curry leaves powder is ready. Transfer this into air tight container.

We can use this powder for idly, dosa and also rice too with ghee or seasame oil.
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