More Kulambu in Tamil / Mor Kuzhambu Recipe in Tamil / Kulambu varieties in Tamil

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

1. 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

2. Add Curry Leaves (Optional)

   Add the sprig of curry leaves and stir for 10 seconds until fragrant.

   Time: PT0.5M

3. 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

4. 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

5. 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

6. 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