Ulundhu kuzhambu | karuppu ulundhu kulambu
Ulundhu kuzhambu | karuppu ulundhu kulambu | karuppu ulundhu kulambu | | coconut curry | verum curry | thenga kuzhambu | thenga lemon kuzhambu | Verumkari | Thengai kuzhambu | coconut curry with step-by-step pictures and video recipe. Check out the karuppu ulundhu Kulambu and if you like the video pls SUBSCRIBE to my channel.
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
1/4 cup coconut
1 tbsp urad dal
1/2 tsp cumin seeds
1 tsp coriander seeds
1/2 tsp fenugreek seeds
1/4 tsp pepper
Red chilli
1/4 tsp sesame seeds
Water
To temper
1/2 tbsp coconut oil
1/2 tsp mustard seeds
1/4 tsp fenugreek seed
Red chilli
Curry leaves
kulambu
3/4 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
Ingredients
To grind
- 1/4 cup coconut
- 1 tbsp urad dal
- 1/2 tsp cumin seeds
- 1 tsp coriander seeds
- 1/2 tsp fenugreek seeds
- 1/4 tsp pepper
- Red chilli
- 1/4 tsp sesame seeds
- Water
To temper
- 1/2 tbsp coconut oil
- 1/2 tsp mustard seeds
- 1/4 tsp fenugreek seed
- Red chilli
- Curry leaves
kulambu
- 3/4 cup water
- lemon juice
- Salt
- Asafoetida
Instructions
- 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
Video
