Nagercoil Verum Kuzhambu | kanyakumari verum kulambu | Nagercoil Puli curry | coconut curry | verum curry | thenga kuzhambu | Nagercoil puli kari | thenga puli kuzhambu | Verunkari | pulikari | puli Kari kuzhambu | Thengai kuzhambu | chettinad chumma kuzhambu | coconut curry with step-by-step pictures and video recipe. Check out the verum Kulambu and if you like the video pls SUBSCRIBE to my channel.
Verum kulambu
It is a popular kulambu variety prepared in Nagercoil. It is also called as nagercoil pulikari / kanyakumari verum kuzhambu / coconut curry. No dal, no veggies instant kuzhambu can be prepared within a few minutes.
WHAT KIND OF VEGETABLES CAN I USE?
Instant kuzhambu is often prepared without any veggies other than onion. You can add any veggies of your choice according to your account taste.
Tips to grind tamarind
If the tamarind is hard, soak it in water to turn them soft then grind
OIL FOR KUZHAMBU
Traditionally coconut oil is used for this thenga kuzhambu.
TIPS TO NOTE WHILE GRINDING
Always grind into a smooth paste. If the coconut is not ground well, it might affect kulambu texture
TIPS TO NOTE FOR PRESSURE COOKER KUZHAMBU
- Always grind the mixture well
- To get rid of the raw smell boil on medium flame
- Garlic can be added while grinding
- You can add veggies of your choice
- Add water according to your preferred consistency
Ingredients
To grind
1/2 cup coconut
10 small onion
Required salt
1 teaspoon chilli powder, heaped
1/4 teaspoon turmeric powder
1 teaspoon cumin seeds
10 g tamarind
Water
To temper
1 tablespoon coconut oil
1/2 teaspoon mustard seeds
1/4 teaspoon fenugreek seed
Curry leaves
Verum kulambu
1+1/2 cup water
How to make Nagercoil verum kuzhambu with step-by-step pictures
- First, add the ingredients under “to grind” in a mixie jar and grind into a smooth paste
- Add coconut oil to a wide bottomed pan and heat
- Furthermore add mustard seeds, fenugreek seeds, and splutter
- Add curry leaves and roast; transfer to a small cup
- Gently add the ground mixture; mix well and saute for 2 minutes
- Add water; mix well and boil for 12 minutes
- Finally, add the tempering; mix and turn off the stove
Ingredients
To grind
- 1/2 cup coconut
- 10 small onion
- Required salt
- 1 teaspoon chilli powder heaped
- 1/4 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 10 g tamarind
- Water
To temper
- 1 tablespoon coconut oil
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon fenugreek seed
- Curry leaves
Verum kulambu
- 1 +1/2 cup water
Instructions
- First, add the ingredients under “to grind” in a mixie jar and grind into a smooth paste
- Add coconut oil to a wide bottomed pan and heat
- Furthermore add mustard seeds, fenugreek seeds, and splutter
- Add curry leaves and roast; transfer to a small cup
- Gently add the ground mixture; mix well and saute for 2 minutes
- Add water; mix well and boil for 12 minutes
- Finally, add the tempering; mix and turn off the stove
Video
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