Tag Archives: curry recipes

Tomato Curry / Thakkali Kulambu

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Tomato Curry / Thakkali Kulambu is one such easy and simple recipe with very few ingredients available at all Indian kitchens. Also it’s very simple so that bachelor or beginners could handle it perfectly, more over this can be prepared in case of emergency, when there are guests or during sick times or after a vacation.

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Tomato curry is little sweet, tangy and little spicy, all these tastes give a perfect taste when combined with steamed rice. For the texture of the curry, refer the video link below. Let me share the recipe…

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Tomato Curry / Thakkali Kulambu

Ingredients:

  • Tomatoes – 4 nos
  • Onion – 1 no
  • Mustard seeds – ¼ tsp
  • Split Black gram – ¼ tsp
  • Chilli powder – 1 tsp
  • Cumin powder – 1 ½ tsp
  • Turmeric powder – ¼ tsp
  • Curry leaves – a sprig
  • Salt to taste
  • Coconut oil / Vegetable oil – 1 tbsp.

Making of Tomato Curry / Thakkali Kulambu –

Preparation:

  • Peel and finely chop the onions and tomatoes.
  • Heat oil in a kadai, add the mustard, split black gram and curry leaves, wait until they crackle.
  • Add the onions and cook until they turn brown in color.
  • Add the tomatoes and cook for few mins.
  • Add the spice powders followed by salt, cook for few mins until the raw smell of spice powder goes off.
  • Pour a cup of water, cook and cook until the tomatoes are mushy.
  • Remove the lid and cook in low flame until the oil starts floating on the top.
  • Transfer it to a bowl.

Serve hot with steamed rice and appalam or vadagam (rice crackers).

Coriander Chicken Curry / Malli Kozhi Kuzhmabu – Restaurant Style Coriander Chicken Curry

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I have come across Coriander chicken curry in many restaurants, I like to the core, but never thought of giving it a try. Usually we love to have outside food on weekends, just like that I love to relax without any work, but I feel like my kids don’t eat properly when we are out for food. This resulted me in trying out food in restaurant style but from the Madraasi Kitchen and so comes the Coriander Chicken Curry.

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Coriander Chicken curry is one such finger licking curry that goes out well with steamed rice for lunch, idly, dosa, chapathi, parotta for dinner or breakfast. I have infused green paste which gives more flavor, wonderful aroma, lovely texture and beautiful color, the most important thing is it adds freshness to the curry. Let me share the recipe…

Taking this to Fiesta Friday #161 hosted by Angie@thenovicegarderner.

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Coriander Chicken Curry / Malli Kozhi Kuzhmabu – Restaruant Style

Ingredients:

  • Chicken / Country Chicken (Nattu Kozhi) – ½ kg
  • Onions – 2 nos (medium size)
  • Green chillies – 2 nos
  • Ginger paste – 2 tsp
  • Garlic paste – 2 tsp
  • Turmeric powder – ½ tsp
  • Chilli powder – 1 tsp
  • Coriander powder – 2 ½ tsp
  • Coriander leaves with stalks – a handful
  • Mint leaves – half the quantity of coriander leaves
  • Cinnamon (1” inch stick) – 1 no
  • Cloves – 3 nos
  • Curry leaves – 2 sprigs
  • Salt to taste
  • Coconut oil / Any cooking oil – 2 ½ tbsp

Preparation:

  • Wash and clean the coriander, mint leaves, keep it aside.
  • Clean and chop the chicken to medium pieces.
  • Grind coriander leaves, mint leaves and green chillies to a fine paste by adding water and keep it aside.
  • Peel and finely chop the onions and keep it aside.
  • Heat oil in a kadai, add cinnamon, cloves and curry leaves wait until they crackle.
  • Add ginger and garlic paste, cook for few seconds.
  • Add onions and cook until they turn transparent.
  • Add the turmeric, chilli and coriander powder followed by salt and cook until the raw smell goes off.
  • Add the chicken pieces, cook for few mins.
  • Add the ground green paste along with ½ cup of water, give a mix.
  • Cover and cook until the chicken is done.
  • Remove the lid and cook in medium flame until the curry thickens and the oil floats on the top of the curry.
  • Garnish with coriander leaves.

Serve hot.

Elumbu Kuzhambu / Lamb Bones curry – II

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Coming to Mutton, all its spare parts have different and delicious taste, flavor and aroma. Already I have updated one recipe with Mutton bones and this one is the another version of this mutton bones curry, which taste completely different than the first version.

Ingredients:

  • Mutton / Lamb bones – ½ kg
  • Shallots – 15 nos
  • Green chilli – 4 nos
  • Ginger – garlic paste – 1 tbsp
  • Tomatoes – 2 nos
  • Chilli powder – 1 tsp
  • Coriander powder – 1 ½ tsp
  • Turmeric powder – ½ tsp
  • Cinnamon – 1 inch
  • Cloves – 2 nos
  • Coconut pieces – 2 tbsp
  • Black Peppercorns – 1 tsp
  • Cumin seeds – 1 tsp
  • Poppy seeds – 1 tsp
  • Salt to taste
  • Oil

Preparation:

  • Grind the coconut, black pepper, cumin seeds, poppy seeds to fine paste by adding little water.
  • Finely chop the shallots / onion, tomatoes and slit the green chillies.
  • Heat oil in a pressure cooker. Put cinnamon, cloves and ginger-garlic paste and sauté till the raw smell goes off.
  • Put the shallots/onions and fry till they become transparent.
  • Put the tomatoes and fry till they become mushy.
  • Put the bones and all the spice powders followed with the sambhar powder and salt.
  • Saute them for 3 mins and then pour in the grounded paste and sauté till the raw smell goes off.
  • Pour in a cup of water and allow to boil.
  • Cover the pressure cooker and wait for 3 whistles.

Serve hot with steamed rice , idli and dosa.

Making of Mutton Bones Curry / Elumbu Kulambu: