More Kulambu in Tamil / Mor Kuzhambu Recipe in Tamil / Kulambu varieties in Tamil
More Kulambu in Tamil / Mor Kuzhambu Recipe in Tamil / Kulambu varieties in Tamil is a easy Indian recipe that serves 4. 150 calories per serving. Recipe by Madras Samayal on YouTube.
Prep: 15 min | Cook: 10 min | Total: 35 min
Cost: $2.79 total, $0.70 per serving
Ingredients
- 2 tablespoon Olive Oil (extra virgin, for initial tempering)
- 1 tablespoon Canola Oil (adds high‑heat stability)
- 1 teaspoon Mustard Seeds (brown or yellow, for tempering)
- 1 teaspoon Cumin Seeds (whole seeds, for tempering)
- 1/2 teaspoon Turmeric Powder (ground, bright yellow)
- 1 teaspoon Coriander Powder (ground coriander seeds)
- 1 teaspoon Red Chili Powder (adjust to heat preference)
- 1 teaspoon Salt (or to taste)
- 2 cup Mixed Vegetables (carrot, beans, peas, cauliflower, chopped into bite‑size pieces)
- 1/4 cup Water (helps steam the veg)
- 1 sprig Curry Leaves (optional, adds authentic aroma)
Instructions
Heat Oils and Temper Spices
Place the skillet over medium heat and add olive oil and canola oil. When the oil shimmers, add mustard seeds and cumin seeds. Stir until the mustard seeds begin to pop.
Time: PT2M
Temperature: Medium heat
Add Curry Leaves (Optional)
Add the sprig of curry leaves and stir for 10 seconds until fragrant.
Time: PT0.5M
Introduce Vegetables
Add the chopped mixed vegetables to the skillet. Stir‑fire for 3‑4 minutes, allowing the veg to coat with the spiced oil.
Time: PT4M
Temperature: Medium‑high heat
Season with Ground Spices
Sprinkle turmeric powder, coriander powder, red chili powder, and salt over the vegetables. Mix well so the spices evenly coat the veg.
Time: PT2M
Steam the Vegetables
Pour 1/4 cup water into the skillet, cover with a lid, and let the vegetables steam for 5‑6 minutes until tender but still crisp.
Time: PT6M
Temperature: Medium heat
Finish and Serve
Remove the lid, give the stir fry a final toss, and turn off the heat. Transfer to a serving bowl and serve hot with rice or chapati.
Time: PT1M
Nutrition Facts
- Calories
- 150
- Protein
- 3 g
- Carbohydrates
- 12 g
- Fat
- 10 g
- Fiber
- 4 g
Dietary info: Vegan, Gluten-Free, Dairy-Free
Allergens: Mustard
Ingredient Substitutions
- Instead of Olive Oil: Canola oil, vegetable oil
- Instead of Canola Oil: Olive oil, sunflower oil
- Instead of Mustard Seeds: Urad dal (for crunch)
- Instead of Cumin Seeds: cumin powder (add later)
- Instead of Turmeric Powder: saffron (costly)
- Instead of Coriander Powder: fresh cilantro (added at end)
- Instead of Red Chili Powder: fresh green chilies, finely chopped
- Instead of Salt: sea salt, rock salt
- Instead of Mixed Vegetables: any seasonal veg, frozen mixed veg
- Instead of Curry Leaves: bay leaf (different flavor)
Equipment Needed
- Large Skillet or Kadai
- Wooden Spatula
- Measuring Spoons
- Cutting Board
- Chef's Knife
- Lid for Skillet (optional)
Critical Steps — Do Not Skip
- Tempering mustard and cumin seeds without burning the oil.
- Coating vegetables quickly with spices to prevent bitterness.
- Steaming just enough to keep vegetables crisp.
Chef Tips from the Video
- Use fresh curry leaves for authentic aroma; they can be stored in the freezer for longer shelf life.
- For extra crunch, add a handful of roasted peanuts or cashews just before serving.
- If you prefer a richer flavor, finish with a drizzle of ghee.
Troubleshooting
Vegetables are soggy.
Reduce the water amount or steam for a shorter time; use a high‑heat skillet to evaporate excess moisture quickly.
Spices taste bitter.
Make sure spices are added after the oil is hot but before the veg are over‑cooked; lower the heat if you see the spices darkening.
Oil splatters during tempering.
Add a small splash of water to the oil before adding mustard seeds, or lower the heat briefly.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended; texture changes after freezing.
Room temperature: Can sit at room temperature for up to 2 hours.
Make-Ahead Tips
- Chop all vegetables and store them in a sealed bag in the fridge for up to 24 hours.
- Measure spices in advance and keep in a small bowl.
Frequently Asked Questions
What is the cultural significance and history of mixed vegetable stir fry in South Indian cuisine?
Mixed vegetable stir fry, known as "Poriyal" or "Thoran" in South India, is a staple side dish that showcases the region's emphasis on fresh vegetables, tempering spices, and minimal use of oil. Historically, it was prepared as a quick accompaniment to rice and sambar in everyday meals.
What are the traditional regional variations of mixed vegetable stir fry in Tamil Nadu cuisine?
In Tamil Nadu, variations include adding grated coconut (Thoran), using urad dal for crunch, or incorporating mustard seeds and curry leaves as in this recipe. Coastal regions may add shredded coconut and dried red chilies, while inland areas might use peanuts.
How is mixed vegetable stir fry traditionally served in South Indian households?
It is typically served hot alongside steamed rice, sambar, rasam, and a dollop of ghee. It can also accompany chapati or dosa, providing a nutritious vegetable component to the meal.
During which occasions or celebrations is mixed vegetable stir fry commonly prepared in South Indian culture?
While it's an everyday dish, it also appears in festive meals such as Pongal, Navaratri, and wedding feasts where a variety of vegetable sides are offered to balance the menu.
What makes this mixed vegetable stir fry special or unique in South Indian cuisine?
The use of both olive and canola oil adds a light texture, while the combination of mustard seeds, cumin, and curry leaves provides a fragrant tempering that distinguishes it from plain sautéed veg.
What are the most common mistakes to avoid when making mixed vegetable stir fry from Madras Samayal?
Common errors include overheating the oil and burning the mustard seeds, over‑cooking the vegetables so they lose crunch, and adding too much water which makes the dish soggy.
Why does this recipe use both olive oil and canola oil instead of a single oil?
Olive oil adds a subtle fruitiness while canola oil raises the smoke point, allowing the tempering to happen at a higher temperature without burning, resulting in a balanced flavor and texture.
Can I make this mixed vegetable stir fry ahead of time and how should I store it?
Yes, you can prepare the vegetables and tempering spices ahead. Store the cooked stir fry in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop.
What texture and appearance should I look for when the mixed vegetable stir fry is done?
The vegetables should be bright in color, slightly glossy from the oil, and retain a firm bite. The spices should coat them evenly without any burnt specks.
How do I know when the mixed vegetable stir fry is fully cooked?
When a fork or knife slides through the vegetables with slight resistance and the water has mostly evaporated, the dish is done. Taste a piece; it should be tender but not mushy.
What does the YouTube channel Madras Samayal specialize in?
The YouTube channel Madras Samayal specializes in authentic South Indian home cooking, focusing on traditional Tamil recipes, quick everyday meals, and detailed technique explanations for home cooks.
How does the YouTube channel Madras Samayal's approach to South Indian cooking differ from other Indian cooking channels?
Madras Samayal emphasizes simplicity, using readily available ingredients and minimal equipment while preserving authentic flavors. The host often explains cultural context and offers practical tips for busy households, unlike some channels that focus on elaborate presentations.
Last updated: August 26, 2026
