Masala Kuzhambu is a flavourful, flavourful curry made using onions, tomatoes, coconut, masala powder, herbs and spices. Masala Kulambu is an easy and delicious side dish for rice, roti etc. Learn to make Masala Kujambu with step by step pictures.
Masala Kuzhambu is an easy and quick curry that we can make. It is a side dish that pairs well with rice, idli, dosa, roti etc. Any vegetable can be added, here I have added radish.
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About Masala Kulambu
‘Masala’ in Tamil means mixture of spices and Kujambu or Kulambu means curry, hence Masala Kujambu means curry with a combination of spices. Masala Kulambu can be made with or without vegetables.
This is one of Amma’s special dishes which I like since childhood and now I am making it and my kids also like it. I have been wanting to post this masala kuzhambu recipe for a long time but something or the other took priority. Finally I am here with this recipe.
Masala Kujambu is Chettinad special and my favourite. I also like it with rice and dosa. The taste of this Kulambu tastes very good even the next day.
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Masala Kulambu Ingredients
- radish – Here I have used white radish, you can use other vegetables like okra, brinjal, arbi etc.
- spices – Cinnamon, bay leaves and fennel seeds are added for tempering.
- Onion, Tomato Fry onion and tomato and grind them finely.
- small onion – After seasoning and frying, small onion is added to it.
- Garlic – Garlic is also added along with small onions while frying.
- spice powder – Red chilli powder and coriander powder are added.
- Coconut – Coconut adds the base to this gravy, also adding volume.
- Curry leaves- Curry leaves are added while adding tadka.
- coriander leaves – Coriander leaves are added for garnish, this improves the taste.
How to make Masala Kujambu step by step
1.Heat half a teaspoon of oil, add onion and tomato and fry well until soft and the raw smell of tomatoes goes away. Then add coconut and fennel seeds and grind it.
2. Grind it to make a fine paste and keep it aside. Heat the remaining oil, add bay leaves, fennel and cinnamon, when the oil starts crackling, add onion, garlic, curry leaves and fry for a minute until it turns golden.
3. Then add chopped radish and fry for a few minutes until the raw smell goes away. Then add chilli, coriander powder and fry for a minute. Add ½ cup water and salt as required.
4.Let it boil for a few minutes, then add the powdered paste and let it boil until the oil separates (it may take about 10 minutes or so). Garnish with coriander leaves and close.
Masala Kulambu is ready!
Expert Tips
- You can add any vegetable of your choice in it. Drumstick and brinjal will be suitable for this vegetable.
- There is no need to roast the coconut, but Amma says that roasting also tastes good.
- The consistency of the curry should be half thick, but you can make it as liquid as you like.
serving and storage
Masala Kujambu can be served with rice, roti etc. This curry keeps well in the refrigerator for several days, reheat it and serve.
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📖 Recipe Card
Masala Kuzhambu Recipe | Chettinad Masala Kulambu
Masala Kuzhambu is a flavourful, flavourful curry made using onions, tomatoes, coconut, masala powder, herbs and spices. Masala Kulambu is an easy and delicious side dish for rice, roti etc. Learn to make Masala Kujambu with step by step pictures.
Material
to Grind:
- ¼ cup Coconut
- ¼ small spoon fennel seeds
- 1 large onion roughly chopped
- 1 coarsely chopped tomatoes
To get angry:
- a small piece of bay leaf
- ¼ inches cinnamon stick
- ¼ small spoon fennel seeds
- a handful of small onions
- 4 garlic pearls
- some curry leaves
Instruction
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Heat ½ tsp oil, add onion and tomatoes and sauté until they soften and the raw smell of tomatoes goes away. Then mix it with coconut and fennel seeds and grind it.
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Grind it to make a fine paste and keep it aside. Heat the remaining oil, add bay leaves, fennel and cinnamon, when the oil starts crackling, add onion, garlic, curry leaves and fry for a minute until it turns golden.
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Then add chopped radish and fry for a few minutes until the raw smell goes away. Then add chilli, coriander powder and fry for a minute. Add ½ cup water and salt as required.
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Let it boil for a few minutes, then add the powdered paste and let it boil until the oil separates (this may take about 10 minutes or so). Garnish with coriander leaves and close.
-
Masala Kulambu is ready!
notes
- You can add any vegetable of your choice in it. Drumstick and brinjal will be suitable for this vegetable.
- There is no need to roast the coconut, but Amma says that roasting also tastes better.
- The consistency of the curry should be half thick, but you can make it as liquid as you like.
nutrition Facts
Masala Kuzhambu Recipe | Chettinad Masala Kulambu
Quantity per serving (75 grams)
calories 127
calories from fat 72
% daily value*
thick 8 g12%
saturated fat 3g19%
Trans Fat 0.01 grams
Polyunsaturated Fat 1 g
Monounsaturated Fat 3g
sodium 997mg43%
potassium 358 mg10%
carbohydrates 14 g5%
fiber 4g17%
sugar 5 grams6%
protein 2 grams4%
Vitamin A 1005IU20%
vitamin C 115 mg139%
calcium 64 mg6%
Iron 1mg6%
*Percent Daily Values are based on a 2000 calorie diet.
