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 tsp fennel seeds
required salt
1 tsp chilli powder
1/8 tsp turmeric powder
little water
Kuzhambu
small piece of cinnamon
curry leaves few
1 bay leaf
1/2 tsp 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
Ingredients
Tamarind extract
- 8 grams tamarind
- 1 cup hot water
grind
- 1/4 cup cooncnut
- 1 tomato
- 1/2 tsp fennel seeds
- required salt
- 1 tsp chilli powder
- 1/8 tsp turmeric powder
- little water
Kuzhambu
- small piece of cinnamon
- curry leaves few
- 1 bay leaf
- 1/2 tsp 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
