ulunthu kulambu
To include protein, we generally boil the dal and prepare kuzhambu, but roasting the dal helps for instant kuzhambu, which can be prepared within 10 minutes.
WHAT KIND OF VEGETABLES CAN I USE?
to make instant kuzhambu I have skipped veggies. You can add any veggies of your choice according to your account taste.
Sourness for kuzhambu
I have used lemon for sourness but you can use tamarind. In that case, boil tamarind till the raw smell goes off.
OIL FOR KUZHAMBU
Traditionally coconut oil is used for this thenga kuzhambu. You can use the oil of your choice.
TIPS TO NOTE WHILE GRINDING
Avoid making a fine paste-like texture. it might affect kulambu texture
TIPS TO NOTE FOR KUZHAMBU
Always grind the mixture well To get rid of the raw smell boil on medium flame Garlic and a small onion can be added while grinding You can add veggies of your choice Add water according to your preferred consistency
Ingredients
To grind
1/4 cup coconut 1 tablespoon urad dal 1/2 teaspoon cumin seeds 1 teaspoon coriander seeds 1/2 teaspoon fenugreek seeds 1/4 teaspoon pepper Red chilli 1/4 teaspoon sesame seeds Water
To temper
1/2 tablespoon coconut oil 1/2 teaspoon mustard seeds 1/4 teaspoon fenugreek seed Red chilli Curry leaves
kulambu
3/4 cup water lemon juice Salt Asafoetida
How to make ulundhu kuzhambu with step-by-step pictures
First, Dry roast urad dal, cumin seeds, fenugreek seeds, coriander seeds, sesame seeds, and red chilli; till they turn golden brown
Furthermore, add cumin seeds and coconut; mix well
Turn off the stove Add water and cool
Transfer to the mixie jar
Furthermore, add water; grind
Add coconut oil to a wide-bottomed pan and heat
Furthermore add mustard seeds, fenugreek seeds, red chilli, and curry leaves; splutter
Gently add the ground mixture; mix well and boil
Add water and salt; mix well and bring to frothy boil
Turn off the stove Finally, add lemon juice; mix
