Mullangi Kuzhambu | Masala Kuzhambu

Mullangi Kuzhambu | Masala Kuzhambu | mullangi Masala Kuzhambu | Masala kulambu | Mullagi kara kuzhambu | Radish kulambu | Chettinad kuzhambu with step-by-step pictures and video recipe. Check out the mullangi Masala Kuzhambu and if you like the video pls SUBSCRIBE to my channel.

What kind of vegetables can I use?

I used mullagi and prepared Mullagi masala you can use any vegetables of your choice.

Oil for kuzhambu

I used sesame oil as it gives the best taste for tamarind-based kuzhambu. 

Should I saute onion and garlic before adding radish

It is optional. Oil is hot when we add onion and garlic so a quick mix is enough.

Tamarind and tomatoes

I have used both tamarind and tomatoes for sourness. Adjust the quantity according to the tomato and tamarind variety you use.

Tips to note while grinding

Always grind into a smooth paste. If the coconut is not ground well, it might stick to the pressure cooker and get burnt.

Tips to note for pressure cooker kuzhambu

• Always grind the mixture well
• Cook on medium flame
• Make sure no ingredients are stuck to the cooker
• Add enough liquid to avoid a burnt layer

Instant pot kuzhambu

Cook for 4 minutes and do natural pressure release

Ingredients 

Tamarind extract

8 grams tamarind

1 cup hot water

grind

1/4 cup cooncnut

1 tomato

1/2 teaspoon fennel seeds

required salt

1 teaspoon chilli powder

1/8 teaspoon turmeric powder

little water

Kuzhambu

small piece of cinnamon

curry leaves few

1 bay leaf

1/2 teaspoon fennel seeds

1 cup water

pinch of jaggery

15 small onions

3 garlic

70 grams radish

How to make Mullagi masala kuzhambu with step-by-step pictures

• First, soak tamarind in water; extract juice

• Grind coconut, tomato, fennel seeds, turmeric powder, chilli powder with little water into a smooth mixture

• Add sesame oil to a cooker and heat

• furthermore add bay leaf, cinnamon, fennel seeds, and curry leaves; splutter

• Add small onion and garlic; quickly mix

• Furthermore, add radish; mix well for 2 minutes

• Add ground mixture, tamarind extract, water, and a pinch of jaggery; mix well and bring to boil

• Pressure cook for 5 whistles; do natural pressure release

• Mix well and boil well on medium flame

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Ingredients

Tamarind extract

• 8 grams tamarind
• 1 cup hot water

grind

• 1/4 cup cooncnut
• 1 tomato
• 1/2 teaspoon fennel seeds
• required salt
• 1 teaspoon chilli powder
• 1/8 teaspoon turmeric powder
• little water

Kuzhambu

• small piece of cinnamon
• curry leaves few
• 1 bay leaf
• 1/2 teaspoon fennel seeds
• 1 cup water
• pinch of jaggery
• 15 small onions
• 3 garlic
• 70 grams radish

Instructions

• First, soak tamarind in water; extract juice
• Grind coconut, tomato, fennel seeds, turmeric powder, chilli powder with little water into a smooth mixture
• Add sesame oil to a cooker and heat
• furthermore add bay leaf, cinnamon, fennel seeds, and curry leaves; splutter
• Add small onion and garlic; quickly mix
• Furthermore, add radish; mix well for 2 minutes
• Add ground mixture, tamarind extract, water, and a pinch of jaggery; mix well and bring to boil
• Pressure cook for 5 whistles; do natural pressure release
• Mix well and boil well on medium flame

Video

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