VETTI MURICH KULAMBU | KULAMBU RECIPES | VEGETABLE CURRY

Small onion – 30g

Tomato – 3

Tamarind – 10g

Salt to taste

Take 50gms from the following Vegetables

Brinjal –

Carrot –

French Beans –

Potato –

Green field beans -

Broad Beans –

Drumstick –

Raw Banana –

Karunnai Kilangu –

Surukkai -

Coconut Masala

Coconut (medium size) – 1

Garlic – 4

Coriander seeds – 1 tbsp

Dry Redchilli – 3

Peppercorns – 1 tsp

Fenugreek Seeds – ¼ tsp

To Temper

Gingelly Oil –  4 tbsp

Jeera Seeds –  ½ tsp

Asafoetida Powder -  ½ tsp

Curry leaf – a few

Method of Preparation

1.     Cut the vegetables into medium sized dices.

2.     Extract the tamarind juices. Slightly fry the coconut masala ingredients and then finely ground it.

3.     Heat oil in a pot, add the shallots and tomato. Sauté it and now add the tamarind extraction. Allow to boil in slow flame.

4.     Dilute the ground coconut masala with water and Pour the masala into the mixture now. Stir it, add the vegetables and salt.

5.     Allow the vegetables to cook well in this Kulambu but you cook it in slow flame. This cooking helps the kulambu to give better taste.

6.     Finally temper and pour it on the top. 

Hara Bhara Kebab | Kebab Recipes

Potatoes, Boiled –  500g

Green Peas, Boiled –  60g

Green chilli, finely chopped – 2nr

Salt – to taste

Coriander leaf, finely chopped – a few

Chaat Masala – ¾ tsp

Cumin Powder – ¾ tsp

Oil – as required

Gram Flour – 1 tbsp

Method of Preparation:

1.     Gently mash the boiled potato and green peas. Mix both well.

2.     Add the remaining ingredients and mix it all well.

3.     Make even size patties, cook the patties over hot tawa and drip the oil around the patties whenever we need it.

4.      Serve the Hara Bhara Kebab as hot.