Recipes

South indian vegetable curries recipes

BUTTERMILK KULAMBU

3tsp. oil1medium sized hotgreen
1tsp. cumin seeds pepper (chopped) 
1tsp. toor dhal or chana dhal1cucumber, 1 bellpepper and
1Tbsp. rice1/4 eggplant (vegetables)
1Tbsp. coconut (scraped)1/2 tsp. mustard seeds
1Tbsp. curry leaves1/2 tsp. urad dhal 
1c. buttermilksalt to taste 

Fry in a teaspoon of oil, cumin seeds, toor or chana dhal and rice for 3 minutes and blend them in the grinder with coconut and green chilies, adding 1/8 cup of water into a smooth paste. Cut vegetables into small pieces and wash them in water. Heat 2 teaspoons of oil 1 in a heavy bottomed saucepan and saute mustard seeds, urad dhal and curry leaves. When urad dhal becomes golden brown, add all the vegetables and salt. When vegetables cook halfway, add the masala paste and keep stirring. If it sticks to the bottom, add 1/2 cup of water. When the vegetable mixture comes to

a full boil, add the buttermilk. When the buttermilk mixture is about to boil remove from heat. Serve it hot with rice. (Do not boll buttermilk.)

CHOLE (CHICK PEAS CURRY) (Type I)

3 Tbsp. oil

1/4 tsp. mustard seed

1 cup chopped onions

2 tsp. ground coriander seeds 1/4 tsp. turmeric

1/8 tsp. ground pepper

1/2 cup liquid

2 cans chick-peas

1 Tbsp. lemon juice

1/4 tsp. cumin

2 cup chopped tomatoes

1 tsp. ground cumin

1/8 tsp. chili powder

1 tsp. salt

1 cup liquid

1 Tbsp. chopped cilantro

Heat oil, add mustard seeds and cumin. When mustard seeds start popping add onions, and saute until edges start browning. Add tomatoes and cook until tomatoes become soft. Add round coriander, cumin, black and red pepper, 1/2 cup liquid, salt, bring to a boil and cook until tomatoes start breaking apart (5 minutes). Add Chick peas, 1 cup liquid, bring to a boil, cover and simmer for 5 minutes. Use back of a large spoon to mash mixture until half the chick-peas break apart. Add lemon juice and coriander and serve hot. Serves 8.

CHICK PEAS CURRY (Type II)

1 c. chick peas, dry (raw)

3 c. water

salt to taste.

1/8 tsp. turmeric powder 1/8 x 1/8 inch ginger 3 red chilies

10 pieces coriander leaves

2 onions (medium) (1

sliced and 1 to be blended)

1 tsp. coriander seeds

1 Tbsp. oil1

1 tsp. masala powder

1 tomato {sliced)

Soak chick peas overnight and cook in a pressure cooker with 3 cups of water with salt and turmeric powder until they become soft. Blend ginger, chilies, 1 onion and coriander seeds with 1 tablespoon of water into a paste. Fry this paste in 1 tablespoon of vegetable oil. Blend 2 tablespoons of cooked chick peas and add this to the fried paste with masala powder. Mix well and pour the whole mixture into the rest of the cooked chick peas. Stir and mix well. Top with sliced tomatoes, chopped onion and coriander leaves.

CHICK PEAS CURRY (Type III)

1/2 tsp. mustard seeds1tsp. coriander powder
2Tbsp. oil1tsp. cumin seeds (powdered)
1onion (chopped) (medium size)salt to taste
2hot green chilies, chopped2tomatoes or 1 1/4 Tbsp. tomato paste
2cloves garlic (crushed)1lb. chick peas
1/2 inch ginger3/4tsp. cinnamon powder
1/4 tsp. turmeric1/2tsp. cloves (powder)
2 medium sized potatoes3 Tbsp. fresh coriander leaves

Saute mustard seeds in oil. When they crack, add chopped onion. When onion turns into golden brown, add green chilies, garlic, ginger and turmeric powder. Stir. Add potatoes cut in small cubes, coriander powder, cumin powder and salt. If using tomato paste, add that too and a cup of water. Stir, cover and let it cook for 5 minutes until potatoes are half done. Add chick peas and more water and salt if needed. When potatoes are well cooked, add cut tomatoes (if paste isn’t used) and cinnamon powder and cloves In a couple of minutes, garnish with coriander leaves and remove from heat.

CHANA PUNJABI

1Tbsp. oil1/2 tsp. garammasala
1medium onion, chopped2large tomatoes, chopped
1tsp. ground coriander seeds2tsp. minced garlic
1/4 tsp. turmeric1/8 tsp. chilipowder
1tsp. salt1tsp. minced garlic
1/2 cup liquid1green chili,chopped
2cans chick-peas1cup liquid 
1tsp. lemon juice2Tbsp. chopped cilantro

Heat oil, and saute onions until translucent. Add garlic, ginger and chili and saute for 3 minutes until soft and fragrant. Add tomatoes and cook for 5 minutes until tomatoes become soft. Add chili powder, salt, ground coriander, garam masala and turmeric. Drain the chick-peas (save the drained liquid) add and bring to a boil and cook until sauce thickens (20 minutes). Add up to 2 cups of the chick-pea liquid and cook for aan additional 20 minutes. Add lemon juice and coriander, adjust salt and serve hot with rice. Serves 8.

MUSHROOM KURMA

Vegetables:  
1tomato1c. cauliflower
1c. mushrooms  
Spices to be sauteed:  
1Tbsp. coriander seeds1/2 tsp. cloves
1Tbsp. cashew nuts1/2 Inch cinnamon
1tsp. chana dhal4-5 cardamom
2-3 red chilies1Tbsp. coconut, shredded
2Tbsp. onion11/3 Tbsp. oil
1tsp. fennel seeds1/2 tsp. fennel seeds
1/4 tsp. poppy seeds1/2 tsp. mustard seeds
  salt to taste

Grind masala ingredients in a blender with 1/3 cup of water into a fine paste. Cut coconut into small pieces, grind them in the blender to make 3 cups of coconut milk.

MILAHU KULAMBU (Black Pepper Stew)

Wash and cut potatoes, carrots and tomatoes in squares and onions lengthwise. Split cauliflower into small sections. In a fry pan, heat 6 tablespoons of oil over medium heat and saute cloves, onion and coriander leaves. After 1 minute, add turmeric and masala paste. Stir the contents. After 2 minutes, add the vegetables and salt. Keep stirring for 5 minutes so that it will not stick to the bottom. Then add the coconut milk .Cover the skillet and cook kurma on low heat until all vegetables become soft and cooked. Add the lemon concentrate and then remove from heat. Good to eat with chappathi, Poori and rice. 7 servings.

MILAHU KULAMBU (Black Pepper Stew)

Masala Ingredients:

1whole red chili2tsp. whole black pepper
1/2 tsp. fenugreek1/2 tsp. toor dhal
1tsp. oil  
1/2 c. shredded coconut1tsp. toor dhal
1Tbsp. tamarind paste1tsp. curry leaves
2Tbsp. oil11/2 tsp. turmeric ,
1/2 tsp. asafoetida3Tbsp. dried vegetables of any
1tsp. mustard seeds kind
1tsp. urad dhal11/2 c. cooked toor dhal

salt to taste

Saute first 4 ingredients masala ingredients) in a teaspoon of oil until they become golden brown and grind them in a blender with 1/2 cup shredded coconut, adding enough water to make it into a fine paste. Mix; tamarind paste with 1 cup of hot water and make a juice. In a saucepan, heat 2 tablespoons of oil. Add asafoetida, mustard seeds, urad dhal, toor dhal, curry leaves, turmeric and dried vegetables in the oil and saute until golden brown. Then add the tamarind juice. When the mixture boils, add the masala paste, 1/2 cup of cooked toor dhal and salt. When the mixture comes to full boil, remove from heat and serve it hot with rice.

PARUPPU CURRY (Dhal Curry)

1c. toor dhal2Tbsp. oil1/2 tsp.
1/4 tsp. turmeric1/2tsp. mustard
1/4 tsp. asafoetida powder1/2tsp. urad dhal
3c.water1hot greenpepper
1/2 tsp. salt2Tbsp. onion (chopped)

In a pressure cooker, cook toor dhal with turmeric and asafoetida in 4 cups of water. When toor dhal becomes soft, remove from heat. Add salt. Keep this aside. In a fry pan, heat oil. Add mustard seeds and urad dhal. When mustard seeds crack and urad dhal becomes golden brown, add chopped green pepper and onion. When onion turns into golden colors, pour toor dhal, mixture into it. Remove from heat and serve it with rice. 8 servings.

PARUPPU URUNDAI KULAMBU (Lentil Ball Stew)

1c. toor dhal 1/2 tsp. mustard seeds
2red chilies 1/2 tsp. split urad dhal
2tsp. salt 1tsp. curry leaves
3Tbsp. vegetable oil11/2 tsp. sambar powder or
1small ball tamarind {size of lime)  
Masala ingredients to be blended:  
3red chilies, 1Tbsp. coriander
1tsp. cumin seed,6black peppers (whole)
1tsp. uraddhal1tsp. chana dhal and
   1/4 tsp. asafoetida

Soak toor dhal for 2 hours and then wash it and grind it with chilies and 1 teaspoon salt adding 1 tablespoon water. In a fry pan add 2 tablespoons of oil1 and heat it over medium heat. Add the ground paste and saute for 10 minutes. Remove from heat and let it cool. Make the paste into small balls of about lime size. Soak tamarind in warm water for 1 hour and make a juice of about 2 cups. In a skillet, add 1 tablespoon of oil and saute mustard seeds, urad dhal and curry leaves. When mustard seeds crack and urad dhal becomes golden brown, add tamarind, water, sambar powder (which can be bought in the Indian stores or it con be made by the grinding of Masala ingredients in a blender) and 1 teaspoon salt. Let the mixture come to 0 full boil. Then add the balls made of toor dhal. After 15 minutes, remove the curry from the stove. This curry goes well with rice.

POTATO CURRY

1/2 tsp. mustard seeds

2 chopped green chilies

1/2 tsp. ginger (chopped)

2 onions (chopped)

1 Tbsp. oil

3 medium potatoes (diced)

1/2 c. green peas

1 tsp. masala powder

1 tsp. coriander powder

1/2 tsp. chili powder

1/2 tsp. turmeric powder

2 tomatoes, sliced

salt to taste

1 c. water

In a medium size saucepan, fry first 4 ingredients in a tablespoon of oil. When the mixture turns into golden colors, add remaining ingredients and cook for 15-20 minutes. This goes well with chappathies.

EGGPLANT PULIKULAMBU

4red chilies1/4 c. water
2tsp. coriander seeds1boll tamarind (size of lime)
8Tbsp. oil1/2 tsp. urad dhal
2tsp. cumin seeds1/2 tsp. mustard seeds
1/8 tsp. turmeric1onion, chopped
3Tbsp. coconut (shredded)1eggplant
 or 2 Tbsp. sambar powder1tomato
 instead of above11/2 tsp. salt

TOMATO RASAM

Fry red chilies and coriander seed in 1 teaspoon of oil until golden brown and grind them with cumin seeds, turmeric and coconut, adding 1/4 cup of water into a smooth paste. (In place of this paste you con also use ready-made sambar powder. If using sambar powder, use 2 tablespoons of it and also the ground paste of shredded coconut)

.Soak tamarind in 2 1/2 cups of warm water for 1/2 hour and make a juice by pressing the pulp. Remove pulp by a strainer. In a saucepan with the heavy bottom, heat the rest of the oil. Add urad dhal and mustard seeds. When mustard seeds crack, add 2 onions. When onion turns into golden color, add the vegetables which should be cut in cubes. Keep stirring the vegetables for 5 minutes and then add the masala paste or powder, tamarind juice and salt (cooked black eye peas of 10 oz. or cooked kidney beans or any other type of cooked beans of about 10 oz. can be added also at this point if one prefers.) When vegetables become cooked, pulikulombu will get thicker. Remove from heat and serve it hot with rice. 7 servings. In place of eggplant you can use potato, okra or any other type of vegetable you may wish.

1small balltamarind (size of2Tbsp. coriander leaves chopped
 lime) 1tomato
1Tbsp. toordhal2tsp. oil
1/2 tsp. black Pepper (powder)1/2 tsp. mustard seeds
1tsp. cuminseeds (crushed)1/2 tsp. fenugreek
6cloves garlic (crushed)1tsp. curry leaves
 (or use 1 tsp. Rasam powder1red chili
 instead ofabove 3 items)  

Soak tamarind in 1 cup of warm water. Then press the pulp and get the essence out. Add 2 more cups of water and make tamarind juice of 3 cups. Remove the pulp by a strainer. Wash and cook toor dhal with 2 cups of water. When dhal is well cooked, remove from heat and mix tamarind water, block pepper, crushed cumin seed, garlic and pieces of coriander leaves. Cut tomato into small pieces and crush them into tamarind water. In a fry pan heat 2 tsp. oil over medium heat. Add mustard seeds. When they crack, add fenugreek, curry leaves and broken red chilies. When this mixture turns golden brown, pour tamarind water into it. In about 5-7 minutes small bubbles will pile on top. Remove from heat immediately (do not let it boil). Goes well with rice.

LEMON RASAM

juice from 1 lemon1/4 tsp. turmeric powder
1×1 inch ginger chopped1tsp. mustard seeds
2green chillies chopped1/2tsp. salt
2tomatoes1/2tsp. salt
1/4 c. toor dhal1Tbsp. coriander leaves

Cook toor dhal with 2 cups water and 1/8 teaspoon turmeric powder until it becomes soft. Heat oil and add mustard seeds. When thy pop add ginger and chillies and fry for a minute. Add tomato pieces, 1 cup water and 1/8 tsp. turmeric paste and boil for 5 minutes. Add salt. To the cooked toor dhal add 2 cups water and mash well. Add this to the rasam and boil for 2 minutes. Remove from heat and add lemon juice and coriander leaves. Mix well.

SAMBAR

3Tbsp. oil2red peppers broken
2tsp. mustard seeds4green peppers slit
1tsp. fenugreek5curry leaves
1tsp. cumin seeds1/4 tsp. asafoetida (optional)
1ball tamarind (lime sized)2cups water
1c. toor dhal4c. water
1tsp. salt1Tbsp. Sambar powder

2 cups vegetables cut into 1×1 cm

pieces (eggplant, turnips, okra, etc.)

Soak tamarind in 2 c. warm water for 15 minutes. Mix and sieve squeezing out the juices. Save. Cook toor dhal in 4 cups of water (easily done in a pressure cooker). Set aside. Heat oil in large frying pan, and add mustard seeds, fenugreek, cumin seeds and dried red chili. When mustard seeds start popping add green-chillies and curry leaves and stir for a minute. Add vegetables and saute over high heat for 5 minutes. Add tamarind juice, sambar powder, and salt, reduce flame to a simmer; cover and cook until vegetables are done. Add cooked toor dhal, mix, bring to a simmer and serve hot.

PLAIN SAMBAR

1ball of tamarind (size of lemon)2cups hot water
3Tbsp. oil2tsp. mustard seeds
1tsp. cumin1tsp. fenugreek
1/2 tsp. asafoetida(optional)2dry red chillies
4green chilies slit5curry leaves (optional)
1cup toor dhal4cups water
1/8 tsp. turmeric  
2cups vegetables cut into 1 cm cubes2Tbsp. sambar powder
(eggplant, turnip, potatoes, okra)1tsp. salt

Soak tamarind in 2 cups of hot water for 15 minutes. Mix and sieve, pushing out as much of the tamarind juice as possible. Set aside. Cook toor dhal in 4 cups of water and turmeric (quick with a pressure cooker). Set aside. Heat oil, add mustard seeds, cumin, fenugreek, asafoetida, split red chillies. When mustard seeds pop, add curry leaves and green chillies. Stir a few times. Add cut vegetables, and saute for a few minutes. Add tamarind juice, salt, samba powder, bring to a boil cover and simmer until vegetables are cooked. Add to cooked toor dhal, mix thoroughly and serve hot.

COCONUT SAMBAR

Masala Ingredients:

1 c. coconut (shredded)                             1 tsp. chana dhal

5.17   TOMATO AND CARROT SAMBAR 29
1tsp. fenugreek2red chilies
3tsp. coriander seeds1/8 x 1/8 inch asafoetida
3/4 c. toor dhal1potato
1small ball tamarind (size of lime)  
2carrots1/8 tsp. turmeric
1bell pepper11/2 tsp. salt
1tomato3Tbsp. oil
1onion1/2 tsp. mustard seeds

1/4 eggplant

Fry a11 masala ingredients in 1 tablespoon of oil in a fry pan over medium heat until golden brown and grind them in a blender adding 1 cup of water into a fine paste. (In place of this you can also use sambar powder. If using sambar powder, use 1/2 tablespoons of it and also the ground paste of 1 cup shredded coconut sauteed in 1 tablespoon of oil.) In a pressure cooker, cook toor dhal with 4 cups of water for 5 minutes and keep it aside. Soak tamarind in 1 1/2 cups of warm water for 1/2 hour and take the essence out of it. Remove the pulp by pouring it through a strainer. Cut all vegetables (potato, carrots, bell pepper, tomato, .onion and eggplant) in small sizes. In a heavy-bottomed saucepan, cook vegetables in 1 1/2 cups of tamarind water mixed with turmeric and salt. When vegetables are cooked, add the ground masala paste (or masala powder and coconut paste) and cooked toor dhal. When the whole mixture comes to a full boil, remove from heat. In a fry pan, saute mustard seeds in oil. When mustard seeds crack, remove the fry pan and add into the mixture of toor dhal and vegetables. Serve it hot with rice.

TOMATO AND CARROT SAMBAR

1cup toor dhal1/2 tsp. urad dhal
1small ball tamarind (size)1/2 tsp. fenugreek
 lime)1/4 tsp. asafoetida
3tomatoes2tsp. salt
1carrot2tsp. sambar powder
1onion (large)2Tbsp. coriander leaves chopped
3Tbsp. oil  

1/2 tsp. mustard

In 4 cups water cook 1 cup toor dhal in a pressure cooker for 5 minutes and keep it in the cooker. Soak tamarind in 1 cup of water for 1 hour and make a juice of 2 cups. Wash and cut vegetables (tomato, carrot, onion) into medium sized pieces. Ina a fry pan, heat oil over medium heat and saute mustard seed urad dhal, fenugreek and asafoetida until they become golden brown. Add curry leaves also if you have them. Add the vegetables into it. Stir for 5 minutes. Then add salt, sambar powder, tamarind juice, and coriander leaves. Remove the fry pan from heat and add to the cooked toor dhal and cook for 3 minutes. 7 servings.

SPINACH CURRY

1 packet spinach or mustard                    1/2 tsp. cumin seeds

greens1c. buttermilk
1/4 c. coconut (grated)8oz. plain yogurt
1/2 tsp. turmeric powder1/2 tsp. mustard seeds
1/4 tsp. rice1/4 tsp. fenugreek
1 red chili1tsp. oil

Cook spinach or mustard greens in 1/4 cup of water. Grind coconut, turmeric, rice, red chili and cumin seed with buttermilk into a fine paste and mix it with yogurt and cooked spinach. Heat the mixture. When it starts bubbling, stop the heat. Do not boil. Saute mustard seeds and fenugreek in oil. When mustard seed crack, remove pan from heat and add the sauteed mixture into the spinach. Goes well with rice.

STUFFED EGGPLANT CURRY

1small ball tamarind (size of1/4 c. vegetable oil
 lime)1/2 tsp. mustard seeds
1eggplant if large, 6 if small1/2 tsp. urad dhal
 Masala ingredients:  
2Tbsp. chana dhal1Tbsp. curry leaves dried
2Tbsp. urad dhal1/4 tsp. turmeric
1/4 coconut1tsp. cumin seeds
4red chilies8black peppers (whole)
1/4 tsp. asafoetida powder2tsp. salt

Soak tamarind in water for 1 hour and make a juice of about 1/2 cup. If using the big eggplant, cut it into 6 equal pieces. Take each piece and split it halfway with a knife. If using the small ones, split halfway with a knife. Saute masala ingredients in 2 tsp. oil for 5 minutes. and then grind them in the blender into a powder. Mix the powdered masala with 1 Tbsp. tamarind water and make it into a paste. Insert the paste equally into the slit of each eggplant piece. Add enough water with the rest of the tamarind water to make it into 2 cups. In a skillet over medium heat, heat the rest of the oil. Saute mustard seeds, urad dhal and curry leaves. When urad dhal turns into golden color, add the eggplants. Turn the eggplants very slowly so that the stuffing will not come out. When the eggplant is half cooked add the rest of the tamarind water and turmeric. Let the mixture come to a full boil. When the eggplants are completely cooked, remove from hot and serve it hot with rice.

TOMATO CURRY

6 medium size tomatoes

1 whole onion

4 Tbsp. oil

1/2 tsp. mustard seeds

1/2 tsp. urad dhal

1 tsp. cumin seed (crushed)

2 c. coconut milk (thick)

1/2 tsp. red chili powder

1/4 tsp. turmeric

1 tsp. salt

1 Tbsp. onion (crushed)

Cut tomatoes into cubes and the onion lengthwise. Heat oil in a saucepan and saute mustard seeds and urad dhal. When urad dhal turns into golden color, add the onion. When onion turns into golden color, add the tomato pieces. Continue sauteing

tomatoes for 10 minutes. Then add coconut milk, red chili powder, turmeric, into the salt, crushed onion and cumin seeds. When the liquid comes to thicker consistency, remove from and heat and serve it hot with rice.

VATHAL KULAMBU (Curry with dried vegetables)

Note: Any kind of dried vegetables can be used. But sundaikai and molathakkalikai are the 2 main dried vegetables can be bought in the Indian stores. You can also dry vegetables during summer in the sun.

2 Tbsp. oil

1/3 c. dried vegetables

1/2 tsp. mustard seeds

1 tsp. chick peas

1 tsp. curry leaves

1/2 tsp. asafoetida

2 red chilies

1/2 tsp. fenugreek

2 tsp. sambar powder

1/4 tsp. turmeric powder

1/2 tamarind, size of lime

salt to taste

1 tsp. rice flour

Soak tamarind in 1 cup of warm water for an hour and make 1 cup of concentrated tamarind juice by loosening the pulp. In a medium saucepan, over low heat, saute in 2 tbsp. oil the next 7 ingredients. When the mixture turns into a golden brown color, add tamarind juice, salt and sambar powder. Let it boil for 15-20 minutes. Mix 1 tsp. rice flour in 2 tbsp. cold water and pour it into the curry. When the mixture comes to a full boil, remove from the heat and serve it hot with rice. 3 or 4 servings.

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