Tag Archives: vegetarian kulambu varieties

Spinach Moru Curry Recipe / Keerai Mor Kulambu Recipe

Spinach Moru Curry Recipe / Keerai Mor Kulambu Recipe

Mor Kulambu or Moru curry is one of our family’s favorite and at least once in a week we use to have this Mor kulambu. In my earlier days, I use to prepare this moru curry with coconut and later when heard the version of mor kulambu without coconut and tried it, my family loves it to the core. So, this moru curry without coconut has been a default in our weekly menu. Few days back when I had very few spinaches left in my refrigerator along with some grated coconut, as I was planning for a holiday, decided to finish it off and so prepared this moru curry with coconut and spinach.

CLICK HERE for more Vegetarian recipes and CLICK HERE for Mor Kuzhambu recipe without Coconut.

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Spinach Moru Curry Recipe / Keerai Mor Kulambu Recipe / Mor Kuzhambu recipe with coconut

Keerai Mor Kulambu / Spinach Mor Kulambu is an easy, simple, also less time-consuming dish but delicious and healthy. Goes out well with steamed rice for lunch with any stir-fry or deep fry or chips. Let me share the recipe…

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Spinach Moru Curry Recipe / Keerai Mor Kulambu Recipe / Mor Kuzhambu recipe with Coconut

Ingredients:

  • Curd / Yogurt – 2 cups
  • Spinach – ½ cup
  • Mustard seeds – ¼ tsp
  • Onions – ½ no (medium size)
  • Cumin seeds – ¼ + 1 tsp
  • Fenugreek / Methi / Vendayam seeds – a pinch
  • Curry leaves – a sprig
  • Coconut (grated or pieces) – ¼ cup
  • Coconut oil – 1 tbsp
  • Red chillies – 3 nos
  • Salt – 1 tsp or as per your taste

Making of Keerai Moru Curry / Keerai Mor Kuzhambu –

Preparation:

  • Clean and finely chop the spinach, keep it aside.
  • Whisk the curd, make sure no lumps are formed or whisk in mixer using the reverse mode just for a second.
  • Peel and finely chop the onion, keep it aside.
  • Grind coconut, red chillies and a tsp of cumin seeds to a fine paste by adding little water and keep it aside.
  • Heat oil in a kadai, add mustard, fenugreek, cumin seeds followed by curry leaves and wait until it crackles.
  • Add the onions, cook until they turn transparent.
  • Add the finely chopped spinach, cook for few mins or until the leaves turn dark green in color.
  • Pour ½ cup of water, cover and cook, until the spinach becomes soft or cooked.
  • Pour in the ground coconut masala, cook until the raw smell goes off.
  • Pour the whisked curd / yogurt, cook in medium flame, keep on stirring continuously, so that you don’t get the curdled texture.
  • Once the curry starts bubbling, remove it from fire and transfer it to a bowl.

Serve it hot with any stir-fry and appalam.

Note: You can use any variety of spinach / keerai. For our daily Lunch Box update – CLICK HERE.

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Lunch Box with Mor Kuzhambu and Cabbage Stir-fry

Tangy Brinjal Curry / Kathirikkai Pulikulambu

Tangy Brinjal Curry / Kathirikkai Pulikulambu

This brinjal curry is made with Indian baby eggplants and it is one of the authentic and traditional recipes of south Indians. I love this curry to the core, my mom use to prepare this curry atleast once in a week. In this curry the baby eggplants are cooked with few spices and tamarind extract.

It is served as lunch with steamed rice. This curry goes out well with fish fry particularly saradine (chala meen), egg omelette and when it comes to vegetarian it goes out well with cabbage Stir-Fry and Appalam/Pappad.

Since its Friday, Iam taking this authentic tamilian curry to Fiesta Friday #78  hosted by Angie @ thenovicegarderner. Let us move on to the recipe…

Check out my other vegetarian curries, stir-fry and deep-fry recipe in this link: https://madraasi.com/main-course/vegetarian/

Tangy Eggplant Curry / Kathirikkai Puzhikulambu

Tangy Eggplant Curry / Kathirikkai Puzhikulambu

Ingredients:

  • Baby Eggplant – 6 nos
  • Onions – 1 ½ nos
  • Tomato – 1 nos
  • Turmeric powder – ½ tsp
  • Chili powder – 1 ¼ tsp
  • Coriander powder – 2 tsp
  • Tamarind – a lemon size (big)
  • Mustard seeds – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Fenugreek seeds / Vendayam – ¼ tsp
  • Curry leaves – a sprig
  • Oil – 1 tbsp
  • Salt to taste

Making of Pulikulambu / Tangy Eggplant Curry –

Preparation:

  • Peel and chop the onions to small pieces. Chop the tomatoes into small pieces.
  • Wash and cut the eggplant into 4 equal halves (lengthwise) and soak them in water, to avoid from decolorizing.
  • Prepare Tamarind Extract.
  • Heat oil in a pressure cooker, add in the mustard, cumin, fenugreek seeds and then curry leaves. Wait until they crackle.
  • Add in the onions and cook until they turn golden brown.
  • Add in the tomatoes and cook until they turn mushy.
  • Add the chopped baby eggplants, followed by all spice powders and required amount of salt. Cook for few mins, until the raw smell goes off.
  • Pour in the tamarind extract and bring it to boil.
  • Cover with the lid and wait for 2 whistles. Remove the lid, when the pressure subsides.
  • Keep in medium flame, until the gravy becomes thick and the oil floats on the top of the gravy.

Serve hot with steamed rice. I have accompanied this with fish fry.

Note: This curry stays fresh for 48 days at room temperature.

 

 

 

Mochakottai kulambu / Val Beans Curry

Mochakottai kulambu / Val Beans Curry

Mocha Kottai is called as Field beans or Hyacinth bean or Val beans in English. It is a dry beans variety and is found in all Indian grocery shops. Also you can try the same recipe with karamani (black eyed beans). This is mochakottai/Val beans helps in digestion and its fibre content, helps in reducing the weight.

This is mocha kottai curry is a traditional and common dish among all south Indian families, especially in TamilNadu, India. My mom use to prepare this mostly on Thursdays, I never knew the reason, but she says we should never prepare it on festive period. May be during marriage or any other function in our family we never prepare this dry beans variety, not only it happens with us also it is applied for our relatives and this culture is common among few communities in Tamil Nadu.

I love this curry to core, this curry goes out well with steamed rice when accompanied with mild stir-fry in vegetarian, but I love this curry when accompanied with deep fried sardine or dry fish stir-fry. Let us move on to the recipe…

Mochakottai Kulambu / Val beans curry

Mochakottai Kulambu / Val beans curry

Ingredients:

  • Mochakottai / Val beans – ½ cup
  • Onions – 1 ½ no
  • Tomato – 1 no
  • Chili powder – 1 tsp
  • Coriander powder – 2 tsp
  • Turmeric powder – ½ tsp
  • Garlic cloves – 5 nos
  • Tamarind – a small lemon sized
  • Coconut pieces – 50 gm
  • Cumin seeds – 1 ½ tsp
  • Salt to taste
  • Oil – 3 tsp
  • Mustard seeds – ¼ tsp
  • Split blackgram – ¼ tsp
  • Curry leaves – a sprig

Making of Mochakottai Kulambu / Field Beans Curry –

 

Preparation:

  • Fry the mochaikottai/val beans for few min, until the raw smell goes out and it turns golden brown in color.
  • Soak the roasted mochakottai for almost 6 hrs in water.
  • Prepare Tamarind extract.
  • Peel and finely chop the onions and tomatoes.
  • Grind the coconut pieces along with 1 ¼ tsp of cumin seeds to a fine paste by adding little water.
  • Drain the water from the soaked mochakottai/val beans and pressure-cook it for about 5 whistles.
  • Heat oil in a kadai, add mustard seeds, split blackgram, cumin seeds and curry leaves, wait till they crackle.
  • Add in the onions and cook until they turn golden brown.
  • Add in the tomatoes and cook until they turn mushy.
  • Add all spice powders and cook until the raw smell goes off.
  • Add only the cooked mochakottai/val beans followed by salt and cook for few mins.
  • Pour in the ground coconut paste and cook until the raw smell goes off.
  • Pour in the tamarind extract and the leftover water from the pressure cooked mochaikottai/val beans.
  • Cover with the lid and bring to boil, remove the lid when the oil starts floating on the top.
  • Keep in medium flame, until it reaches the curry consistency.
  • Remove from fire.

Serve hot with steamed rice, any vegetable stir-fry or Dry fish stir-fry and pappad.