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ulunthu kulambu

To include protein, we generally boil the dal and prepare kuzhambu, but roasting the dal helps for instant kuzhambu, which can be prepared within 10 minutes.

WHAT KIND OF VEGETABLES CAN I USE?

to make instant kuzhambu I have skipped veggies. You can add any veggies of your choice according to your account taste.

Sourness for kuzhambu

I have used lemon for sourness but you can use tamarind. In that case, boil tamarind till the raw smell goes off.

OIL FOR KUZHAMBU

Traditionally coconut oil is used for this thenga kuzhambu. You can use the oil of your choice.

TIPS TO NOTE WHILE GRINDING

Avoid making a fine paste-like texture. it might affect kulambu texture

TIPS TO NOTE FOR KUZHAMBU

Always grind the mixture well
To get rid of the raw smell boil on medium flame
Garlic and a small onion can be added while grinding
You can add veggies of your choice
Add water according to your preferred consistency

Ingredients

To grind

¼ cup coconut

1 tablespoon urad dal

½ teaspoon cumin seeds

1 teaspoon coriander seeds

½ teaspoon fenugreek seeds

¼ teaspoon pepper

Red chilli

¼ teaspoon sesame seeds

Water

To temper

½ tablespoon coconut oil

½ teaspoon mustard seeds

¼ teaspoon fenugreek seed

Red chilli

Curry leaves

kulambu

¾ cup water

lemon juice

Salt

Asafoetida

How to make ulundhu kuzhambu with step-by-step pictures

First, Dry roast urad dal, cumin seeds, fenugreek seeds, coriander seeds, sesame seeds, and red chilli; till they turn golden brown

Furthermore, add cumin seeds and coconut; mix well

Turn off the stove
Add water and cool

Transfer to the mixie jar

Furthermore, add water; grind

Add coconut oil to a wide-bottomed pan and heat

Furthermore add mustard seeds, fenugreek seeds, red chilli, and curry leaves; splutter

Gently add the ground mixture; mix well and boil

Add water and salt; mix well and bring to frothy boil

Turn off the stove
Finally, add lemon juice; mix