I always loved the simplicity of village cooking.In TamilNadu,there are so many cuisines, like kongunaadu(Coimbatore,Erode,Salem and other wester parts of Tamilnadu) samaiyal, Nanjil Nadu(kanyakumari District) Samayal,Chettinadu Samaiyaletc. each of these cuisines have a unique way of cooking and use ingredients commonly available in their villages.By watching so many TV shows on TamilNadu Village style Food, and reading so many village recipes, I realised that i is the most simplest and most tastiest food one can ever cook.
Today i prepared this tangy-tangy kulambu for lunch 🙂 my sister and I like such tangy soups,so we both enjoyed this a lot.So if you share the same taste like us, go ahead and try this recipe !! Here in this recipe, I have used very minimal and very basic ingredients, have a look at how I prepared this delicacy.
Potatoes – chopped into medium sized cubes – 2 Cups
Tamarind Water – 1/2 cup
Onions – Sliced – 2 Medium seized
Tomatoes – Sliced – 2 medium sized
Ginger – 1and1/2 inches – crushed
Turmeric powder – a pinch
redchilli Powder – 2 tsp
Coriander powder – 3 tsp
Salt – As per taste
Water – 2 cups
Oil – 2 table spoons
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Green chillies -chopped – 3 nos
1)Take a wide pressure cooker (or any type pressure cooker),add oil.Once it is hot,add the mustard seeds,and cumin seeds. They will start spluttering.I enjoy this beautiful spluttering sound .Do you? Next add green chillies and saute for a minute.
2)Now add onions ,ginger, tomatoes and potatoes and saute for 5-8 mins ,until the onions turn translucent.Now add turmeric powder,redchilli powder,coriander powder and salt and saute well for another 5 mins.
3) Next add water and presure cook till 3 whistles in medium flame.Allow the pressure to release and open the cooker,check if the potatoes have become soft and tender, if potatoes have cooked well it increases the taste of the kulambu.Check for salt.
4) Cook uncoverd for 5 mins ,and then add the tamarind water and wait for the soup to boil.When small bubbles appear , turn off the flame and transfer the kulambu to a serving bowl.
5) Ain’t this so easy-peasy?? I am sure it is.So try this wonderful recipe from the villages of Tamilnadu and relish this delicacy.
I served this kulambu with steamy hot white rice and roasted pepper papad and fresh thick curd for lunch ,with my favourite green chilli pickle.Here are the pics.
Urulai Kizhangu Puli Kulambu
Don’t forget to tell me ,how it turned for you !!