Tag Archives: kulambu vagaigal

Sep12

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
Coconut and cumin seeds about to grind
With mustard seeds, cumin and curry leaves
With finely chopped onions and curry leaves
With ground coconut paste
with spice powders
With lima beans / butter beans
with water
About to pressure cook for 2 whistles
After pressure cook – butter beans curry reacy
Butter Beans Kulambu / Lima Beans curry

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.

 

May21

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.

Feb4

Sweet Potato Chicken Curry

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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.

 

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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.