How to prepare kuzhambu kudhambu?
Drain cooked brown chana. Mix well and boil for 5 minutes till raw smell goes off. Add more water if needed. Take 1 tsp of rice flour, add 1/4 cup water and dilute it without lumps. Add to the kuzhambu while it boils. Roll boil for few minutes till slightly thick. Switch off the flame. Serve with rice and kootu / poriyal.
What are the different varieties of kuzhambu?
Similarly you can find varieties of Vathal kuzhambu like sundakkai vatha kuzhambu, Poondu kuzhambu, Puli kuzhambu, Manathakkali vatha kuzhambu, ennai kathrikai kuzhambu, brinjal masala kuzhambu without tamarind, Chettinad Pakoda kuzhambu, thakkali kuzhambu, kara kuzhambu recipes along with an Iyengar style milagu kuzhambu recipe.
How many varieties of Kulambu do Tamil people like to eat?
Generally people of Tamil nadu love to make different varieties of kuzhambu recipes for their lunch. We don’t like to eat the same sambar, vathal kulambu or rasam everyday. In my home, both mom and MIL make at least 7 varieties of kulambu for a week.
How do you cook Kulambu?
Cook on low heat stirring continuously. Once it comes to boil, reduce the heat and boil (stirring) for another 3-4 minutes. Remove from heat. Heat a tsp of coconut oil, add mustard seeds, when it splutters, add curry leaves and pour the seasoning over the kulambu.
