kuzhumbu varieties

Paneer and small onion in southindian tamarind based gravy – Side dish for rotis and rice

Whenever I make arachuvitta sambar or the paste for vathakuzhumbu , I always think of trying out a fusion variety with paneer ,mushrooms or tofu added into the same gravy /kuzhumbu. This would make a different and delicious side dish for rice and rotis. So I finally tried it one day and it tasted really delicious. I made it with paneer , but am sure you can add in some fresh mushrooms and tofu and some peas too. I had it with phulkas , but my hubby insisted that I make some steamed rice or cumin rice for this gravy…


Chinna vengaya vathakuzhumbu recipe | Tamil lunch recipes

I have another recipe for vathakuzhumbu in this space. That is the recipe which I got from my grandmon and at our place ,we usually follow that recipe which uses tomatoes and seriously love its taste. My hubby also likes the taste and that method of preperation was quite new to him and many other relatives and friends who have had this. Do check it out here. When I had been to Bangalore this time, my sister’s mother in law made this vethakuzhumbu using small sambar onions. The method of preperation was little different and we loved this one too….


How to make sambar powder at home–Homemade easy sambar powder recipe

I have never made sambar powder on my own. I always get a huge stock from my native place. I store it in a freezer and use small quantities at regular intervals and it lasts till my next visit to India. But I have seen my mom make the powder at home.I have even bought back the powder made by my grandmom. So as I had mentioned in this post, I am posting my grandmom’s sambar powder recipe for people who wish to make it at home. You can get it ground in a mill if you have the facility….


Simple vegetable sambar recipe- -How to make south indian sambar

Some couple of years ago, when I posted a tamil lunch, a reader requested to post the recipe for south Indian sambar. Though I make it so so frequently, I never took pictures and did a post. Now recently my son has developed a taste for sambar. So I make one with all the healthy vegetables and he actually loves to have it with steamed basmati rice. I have given a list of vegetables I usually make with, but its choice. Do try adding sweet potatoes as its very good for kids. Few pieces of beetroot lends a nice colour…


Inji Kuzhumbu recipe- Ginger gravy

The climate in Singapore keeps on changing and as a result maximum people get affected with cold and throat infections. The same had happened a couple of years ago. I was conversing with my friend on the telephone and she told me that everyone had a bad throat infection and her mother who was visiting then had made a inji kuzhumbu(ginger gravy) and it was quite soothing. I myself had a bad throat and immediately asked her mother for the recipe. I made it and it was so delicious and felt very good. I have been making this since then….


Murungakkai/ drumstick poricha kuzhumbu recipe

A couple of years back , I had some guests from Chennai. That was the first time, I cooked elaborate south indian meals everyday as they were not accustomed to rice, dal/rasam, curry/subji, chapatis etc which I cook on a everyday basis. I do make a complete tamil lunch twice or thrice a week. So that time , I used to be in a real confusion on what to cook everyday. But they were kind enough to suggest me menus, teach me new recipes or even cook some authentic dish. So murungakkai /drumstick poricha kuzhumbu was one of them. I…


Mochai kottai kuzhambu , hyacinth/field beans gravy

There are some food items which I have got introduced to only after coming to Singapore. For example, vazhai thandu (banana stem) or the bananablossom. Then the mochai kottai or popularly known as val in the north was never made at my mother’s place. So when I got this beans recently (as I make it a point to include different beans lentils or pulses daily in our diet) , I browsed many blogs to see it being used in gravies. Aracha vitta sambar , where the spices are dry roasted and ground and added to the gravy to make it…


Vathal kuzhumbu recipe–How to make vetral/vatha kuzhumbu- Tamilian’s comfort food

Ask a Tamilian and he would say vathal kuzhumbu and “chutta appalam”(roasted papads) is the most comfort food for him!!!! Basically this is a gravy with a blend of spices along with some vathals (dried vegetables) or sometimes even fresh vegetables. It is believed to have medicinals values. Dried vegetables like sundakkai (turkey berry) or manathakali (sunberry)are used. Even shallots and drumsticks are sometimes added in this gravy. There are many other varieties too.I have given a list in the ingredients section. Vathal kuzhumbu is usually prepared in large quantities because you can store this for a long time. Infact…


Ullundu vadai Morkozhumbu recipe

I usually use vegetables mostly okra or rarely ash gourd for morkozhumbu until I saw in sudha’s blog. She had used udid dal/lentil vadas for the morkozhumbu and this authentic south Indian dish which I had never heard of sounded so good to me. I decided to give it a try. As usual, I made the vadais in paniyaaram pan to avoid deep frying and yes it worked. The vadais were as good as deep fried ones , so no compromise in taste. There is a huge section of unknown (to me)tamil cuisines I still have to venture into, I…


Bisi bela bhaat recipe (BBB)- Karnataka special

A popular cuisine of Karnataka, basically a sambar rice variety is a complete meal in itself. I love this delicious rice and make it very frequently. You can serve this with curds or raita and papads. If you start browsing,you will find different versions of making this rice variety. This is how I make. Notes- Use MTR bisi bella masala or you can even make it yourself.