Mutton leg getting pressure cooked Pressure cooked lamb leg with spices Tempering With onions and tomatoes Reserved water (stock) With coconut paste Getting boiled Getting done Lamb Leg Curry / Aatu Kaal Kulambu
Buttermilk Curry - More Kuzhambu or Moar Kulambu is a simple and healthy recipe and popular in Tamil Nadu, Buttermilk is called as More or Moar in Tamil
Fish Curry, Village Style is delicious and traditional nattu meen kulambu. Chettinad Fish Curry. So let’s get started with the Fish Curry, Village Style, Nattu Meen Kulambu
Buttermilk Curry - More Kuzhambu or Moar Kulambu is a simple and healthy recipe and popular in Tamil Nadu, Buttermilk is called as More or Moar in Tamil
This curry is also called as nattu kozhi kuzhambu / naattu kozhi kulambu / nadan kozhi curry / village style chicken curry / chicken kulambu recipe and like so
Heat oil in a pan add mustard seeds, fenugreek seeds, red chilly, urad daal (optional), curry leaves, add the prepard paste of onion, tomato and coconut, mix this and put the lid on and let it cook for 5 to 6 minutes, add tamarind juice, water, mix it, add jaggery, once it comes to boil add fried baby egg plant, salt, mix it well and cook this for few minutes, then switch off the flame
Dal Chicken Curry / Kozhi Paruppu Kulambu (Pollachi Style). I would say that I love this recipe a lot because of the combination of dals / paruppu with the chicken and this being my first dish of trying out chicken with dal
In this case (or even otherwise) a few lemon leaves are torn/shredded and added as a garnish. A meal of rice, dal with bamboo shoots, brain chutney, and goat's head curryA delicacy of the Dimasas that I have not written about so far is goat's head
Fish curry / Meen kulambu. This is a basic fish curry, suits good with all types of fish. Fish pieces Spice powders in tamarind extract Onions and tomaotes getting sauted Curry boiling with the coconut and tamarind extract Oil floating on the top of the curry Fish curry / Meen kulambu
(pottu kadalai/udaitha kadalai). KOFTA CURRY. Method Kola Urundai/Meat Balls. In a pan heat oil, add cloves, cinnamon, cardamom, fennel seeds, bay leaves, curry leaves and green chilies
Cooking, Craft and Sewing............. by Zeenathul Mufliha
Methi / Fenugreek seeds – ½ tsp. Curry leaves – two string. Dry roast red chillies, cumin seeds, coriander seeds, fennel seeds, black peppercorns and methi / Fenugreek seeds in a kadai, till the raw smell goes off
With spices and onions With tomatoes and spice powders Pressure-cooked mochakottai/val beans With mochakottai/val beans With coconut paste Getting cooked With tamarind extract Curry getting ready Mochakottai Kulambu / Val beans curry
Spices getting tempered With onions and then coconut paste Getting cooked With Lamb pieces and turmeric powder Getting done Boiling With Potatoes It’s done Lamb Curry / Kari Kulambu – Tuticorin Style
![Goat Brain Fry (Masala)/Aatu Moolai Varuval/Lamb Brain Fry [South Indian Style Brain Fry]](http://cdn.mytaste.org/i?u=group2%2FM00%2FCC%2FB9%2FCgAIN1gPKuaAYuRkAAFaBzJq73o796.jpg&w=330&h=270&c=1)
![KOFTA CURRY [ OR ] KOLA URUNDAI KULAMBU](http://cdn.mytaste.org/i?u=group2%2FM00%2FE0%2FF7%2FCgAINlgPebGAIF9TAAq19YQ9Swg137.jpg&w=330&h=270&c=1)
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