Tag Archives: indian curry recipe

Tomato Curry / Thakkali Kulambu

Standard

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.

CLICK HERE for more vegetarian recipes.

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…

tomato curry, thakkali kulambu, tomato, tomato recipe, thakkali kulambu seivadhu yeppadi, thakkali kulambu seimurai, tomato curry recipe, how to make tomato curry, tomato curry image, thakkali kulmabu image, thakkali kulambu picture, tomato curry picture

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).

Sweet Potato Chicken Curry

Standard

Sweet Potato Chicken Curry is a seasonal recipe, as sweet potato is a seasonal vegetable. Usually we boil, peel and directly take the sweet potato but most of don’t like it. After getting the health benefits of sweet potatoes as it helps in getting rid of cancer-friendly free radicals, good for diabetes, also helps in proper muscular growth and in digestion. Let me share the recipe…

CLICK HERE for more chicken recipes and CLICK HERE for Sweet Potato Paratha recipe.

Weekends are mostly meant for parties and so I am taking to Fiesta Friday #157 hosted by Angie@thenovicegarderner.

 

Sweet Potato Chicken Curry, Cheeni Kilangu Kozhi Kulambu, sweet potato, sweet potato recipe, sweet potato curry, sweet potato curry recipe, cheeni kilangu, cheeni kilangu recipe, seeni kilangu recipe, seeni kilangu kulambu, kulambu recipe, tamil kulambu recipe, tamil curry recipe, chicken, chicken recipe, chicken curry, tamil chicken curry recipe, village style curry, gramathu samaiyal, gramathu kozhi kulambu, gramathu koli kulambu, gramathu chicken kulambu, village style chicken curry, tamil recipe, tamil recipes, authentic tamil recipe, traditional tamil recipes, follow, likes, tamil food, lunch, curry recipe, chicken curry, tamil chicken curry, samayal, samayal samayal

Sweet Potato Chicken Curry / Cheeni Kilangu Kozhi Kulambu

Ingredients:

  • Sweet Potato – 200 gm
  • Chicken – 250 gm
  • Onions – 2 nos (medium size)
  • Ginger (I “inch) – 1 no
  • Garlic – 6 cloves
  • Tumeric powder – ½ tsp
  • Chilli powder – 1 tsp
  • Coriander powder – 2 tsp
  • Chilli powder – 1 tsp
  • Cumin powder – 2 tsp
  • Mustard seeds – ¼ tsp
  • Split Blackgram – ¼ tsp
  • Curry leaves – a sprig
  • Salt to taste
  • Coconut oil – 2 tbsp

Making of Sweet Potato Curry –

Preparation:

  • Peel and finely chop the onions, ginger and garlic into pieces.
  • Peel and roughly cube the sweet potato into medium pieces.
  • Heat oil in a kadai, add mustard, split blackgram and curry leaves, wait until they crackle.
  • Add the onions, ginger and garlic and cook until they turn golden brown in color.
  • Add the sweet potatoes, followed by all the spice powders and salt.
  • Cook until the raw smell goes off. Add the chicken pieces and cook for a min.
  • Pour 2 cups of water, cover and cook until the chicken and sweet potatoes are cooked.
  • Remove the lid, cook in medium flame until the curry thickens and the oil starts floating on the top.
  • Garnish with coriander leaves.

Serve hot with steamed rice and any stir-fry/poriyal.

 

Egg Drop Curry / Udaichivitta Muttai Kulambu / How to make Udaitha Muttai Kulambu

Standard

Egg Drop Curry is one among the most common curry prepared among all south Indian families for lunch. There are two versions of Egg Drop curry prepared in my home, now let me share how to prepare the Egg Drop Curry with Coconut, by infusing few spices.

It’s Friday, am taking it to Fiesta Friday #157 hosted by Angie@thenovicegarderner.

CLICK HERE for more Egg Recipes.

egg drop curry, udaichivitta muttai kulambu, egg, egg recipe, egg curry, muttai, muttai recipe, muttai kulambu, tamil recipe, tamil food, tamil recipes, lunch, lunch recipe, curry, curry recipe, kulambu, kulambu recipe, muttai kulambu seimurai, muttai kulambu

Egg Drop Curry / Udaichivitta Muttai Kulambu

Egg Drop Curry / Udaichivitta Muttai kulambi is very easy and simple to prepare in minutes, that to as I am infusing coconut it gives a wonderful texture to the curry. Apart from lunch this curry goes out well with hoppers (Appam) and string hoppers (Idiyappam) Let me share the recipe…

Ingredients:

  • Egg – 4 nos
  • Onions – 2 nos
  • Tomato – 1 no
  • Ginger (1” inch stick) – 1 piece
  • Garlic – 6 cloves
  • Cinnamon –  1 stick
  • Coconut pieces or grated – a handful
  • Mustard seeds – ¼ tsp
  • Cumin seeds – ½ tsp
  • Curry leaves – a sprig
  • Fennel / Perunjeeragam – 1 tsp
  • Turmeric powder – ¼ tsp
  • Chilli powder – 1 tsp
  • Coriander powder – 2 tsp
  • Coconut oil – 2 tbsp
  • Salt to taste

Making of Egg Drop Curry / Udaichivitta Muttai Kulambu –

Preparation:

  • Peel and finely chop the onions and tomatoes.
  • Take ginger, garlic, cinnamon stick, coconut pieces, ¼ tsp of cumin seeds, fennel seeds and gring them to a fine paste by adding little water.
  • Heat oil in a kadai, add mustard, split black gram, leftover cumin seeds and curry leaves, wait until they crackle.
  • Add the onions and cook until they start turning golden brown in color.
  • Add the tomatoes and cook until they turn mushy.
  • Add all the spice powder followed by salt and cook until the raw smell goes off.
  • Pour the ground coconut masala, cook until the raw smell goes off.
  • Pour 1 to 2 cups of water, cover and bring it to boil.
  • Remove the lid, once starts boiling, break the eggs carefully to it. Do not stir.
  • Cover and cook for 5 mins or until the egg is cooked.
  • Remove the lid, cook in medium flame until the curry thickens and the oil floats on the top of the curry.

Serve hot with steamed rice or Hoppers (appam) or String Hoppers (idiyappam).