Category Archives: kulambu

Butter Beans Kulambu / How to make Butter beans curry / Butter beans recipe

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Butter Beans are known as Lima beans or sieve beans, because of the color and buttery texture they are called as Butter beans. They are important sources of dietary fiber, protein and minerals. Because of the dietary fiber, they scrape cholesterol, and helps in heart health. Also, they improve the digestions, increases energy level and prevents diabetes.

CLICK HERE for more Vegetarian Recipes.

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Butter Beans Kulambu / Lima Beans curry

Already I have shared a Butter Beans poriyal / Lima Beans curry and now it’s curry using butter beans. Butter beans curry or poriyal is usually liked by kids, because of its buttery texture. But when you pair them with steamed rice, increase little of the spice level with coconut masala, it tastes yum. Let me share the recipe…

Taking it to Fiesta Friday #189 hosted by Angie@thenovicegarderner.

Ingredients:

  • Butter Beans / Lima Beans – 2 handful
  • Onion – 1 no
  • Mustard seeds – ¼ tsp
  • Cumin seeds – 1 tbsp + ¼ tsp
  • Curry leaves – 2 sprigs
  • Coconut pieces – 3 tbsp
  • Ginger-garlic paste – 1 tsp
  • Chilli powder – ¾ tsp
  • Coriander powder – 1 ½ tsp
  • Turmeric powder – ½ tsp
  • Salt – 1 tsp or to taste
  • Oil – 1 ½ tbsp

Preparation:

  • Peel and finely chop the onions. Keep it aside.
  • Take coconut pieces and a tbsp of cumin seeds, grind it to a fine paste by adding little water and keep it aside.
  • Heat oil in a pressure cooker, add the mustard seeds, cumin seeds and curry leaves.
  • Add the chopped onions, cook until they turn golden brown in color.
  • Add the ground coconut masala followed by turmeric powder, chilli powder and coriander powder, cook for few mins or until the raw smell of the masala goes off.
  • Add the lima beans / butter beans followed by salt, pour a cup of water, bring to boil, cover and cook for 3 whistles.
  • Remove the lid when the pressure releases, transfer it to a bowl.

Serve hot with steamed rice and pappad or appalam.

 

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Mango Dal / Mambala Paruppu Kulambu – Mango Recipes

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Recently when I have been to Rajdhani for their Aamlicious, I got to taste this Mango Dal which was fantastic and that I liked to the core.

Mango Dal was little sweet, tangy and spicy, which went goes out well with pulav’s, rice, roti or Indian flat bread. I have prepared it using both ripe and raw mangoes for the perfect taste, I had there. We all like it and accompanied it with pulav, potato fry and appalam / pappad. Let me share the recipe…

Taking this to Fiesta friday #172 hosted by Angie@thenovicegarderner.

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Mango Dal Curry / Mambala Paruppu Kulambu

CLICK HERE for Mango Recipes and CLICK HERE for more vegetarian curry recipes.

Ingredients:

  • Split pigeon pea / Toor dal / Tuvaram paruppu – ¾ cup
  • Masoor dal / Red Lentil – ½ cup
  • Raw Mango – ½ cup
  • Ripe Mango – 1 cup
  • Onions – 1 no (medium size)
  • Chilli powder – ¾ tsp
  • Tumeric powder – ½ tsp
  • Garlic – 5 cloves
  • Mustard seeds – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Cumin powder – ½ tsp
  • Asafoetida – ¼ tsp
  • Fenugreek / methi / vendhayam – a pinch
  • Curry leaves – a sprig
  • Red chillies – 2 nos
  • Salt to taste
  • Coconut oil (any cooking oil) – 1 tbsp
  • Coriander leaves – 4 stalks (for garnishing)

Making of Mango Dal / Mambala Paruppu Kulambu –

Preparation:

  • Wash the lentils together, drain the water and keep it aside.
  • Peel and finely chop the onions and keep it aside.
  • Chop the raw mangoes and ripe mangoes to medium size and keep it aside.
  • Pressure-cook the lentils together for 3 whistles or until the mashing consistency.
  • Heat oil in a kadai, add the mustard seeds, cumin seeds, fenugreek seeds, red chilles and curry leaves, wait until they crackle.
  • Add the finely chopped onions and cook until they turn golden brown in color.
  • Add the raw mangoes, cook for few mins and cook in water until they are soft.
  • Add the chilli powder, turmeric powder, cumin powder and cook until the raw smell of the spice powder goes off.
  • Pour the pressure-cooked lentil, pour a cup of water (it should be runny), add salt, cover and bring it to boil.
  • Once it thickens, add the chopped ripe mangoes, gently stir it.
  • Garnish with finely chopped coriander leaves and serve hot.

Serve hot with steamed rice or any pulav, also goes out well with roti or any Indian flat breads.

Mutton (Lamb) Head Roast / Thalakari Varuval / How to make Thalakari Varuval with Video

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Varuval is a semi-dry dish which is can be served as a side dish for rice, idly or dosa. Also, generous amount of oil is used in this dish, as the food gets cooked more in oil and less of water. Thala Kari Varuval or Lamb Head roast is one of the common dish among all the south Indian families (consuming non-vegetarian). Also, I have shared 2 variants of Lamb head curry / Thala Kari kulambu in my earlier posts, also click here to check out the recipe – Lamb Head Curry / Thala Kari Kulambu – 1 and Lamb Head Curry / Thala Kari Kulambu – 2.

CLICK HERE for more Lamb / Mutton / Goat recipes.

Coming to this varuval or roast, I have cooked the lamb head / Thala Kari with few ingredients available in all kitchens, but it tastes delicious. Let me share the recipe…

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Lamb Head Roast / Thalakari Varuval

Ingredients:

  • Mutton (Lamb) Head – ¼ kg
  • Onions – 3 no’s (medium size)
  • Chilli powder – 1 tsp
  • Cumin seeds – 2 ¼ tsp
  • Curry leaves – a sprig
  • Mustard seeds – ¼ tsp
  • Turmeric powder – ¼ tsp
  • Pepper – 1 tsp
  • Ginger – 1 “inch stick – 1 no
  • Garlic – 6 cloves
  • Salt to taste
  • Sesame oil – 2 tbsp

Making of Lamb Head Roast / Thalakari Varuval –

Preparation:

  • Peel and finely chop the onions.
  • Clean the mutton head and roughly chop them into pieces.
  • Crush the ginger, garlic, 2 tsp of cumin seeds, black pepper to a coarse powder.
  • Heat oil in a pressure cooker, add mustard seeds, leftover cumin seeds and curry leaves, wait until they crackle.
  • Add the onions and cook until they turn golden brown, add the crushed spice masala (ginger, garlic, cumin and peppercorns).
  • Add the red chilli powder and turmeric powder, cook until the raw smell of the powder goes off.
  • Add the lamb head / thala Kari, salt and cook for 3 mins.
  • Pour ½ cup of water, and pressure-cook for 3 whistles or cover and cook until the meat is cooked.
  • Once the meat is cooked, remove the lid and cook in medium flame until the water evaporates and the oil floats on the top of the varuval.
  • Garnish with coriander leaves.

Serve hot. Goes out well with steamed rice or idly or dosa.

Note: After cooking when you need it to be gravy, you can wait until the oil floats on the top and remove the dish else if you want it to be dry, you can cook until the water evaporates and remove the dish.