How long does Athalakkai Kulambu take?

25 minutes from start to finish. That is 10 minutes of preparation and 15 minutes of cooking.

How many people does Athalakkai Kulambu serve?

4. The ingredient quantities on this page rescale if you are cooking for a different number.

Is Athalakkai Kulambu vegetarian?

Yes. No meat, no fish and no egg.

Is Athalakkai Kulambu spicy?

It is hot: 3 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.

What do I need to make Athalakkai Kulambu?

200 grams Athalakkai, 30 grams Kulambu Chilli Masala, ½ cup Coconut, 1 cup Small Onion (Shallots), ¼ cup Garlic, 70 grams Tomato, and a few more listed on this page.

Do I need a pressure cooker for Athalakkai Kulambu?

No, it is cooked in an open pot.

How many calories are in Athalakkai Kulambu?

About 163 a serving. The full nutrition table is on this page, per serving and for the whole batch.

Athalakkai KulambuCook

Athalakkai Kulambu

Name: Athalakkai Kulambu
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Indian, Tamil Nadu
Ingredients: 1 tbsp Gingelly Oil; 1 tsp Mustard Seeds; ½ tsp Urad Dal (split); 1 sprigs Curry leaves; 1 cup Small Onion (Shallots); ¼ cup Garlic; 70 grams Tomato, Chopped; 200 grams Athalakkai; 30 grams Kulambu Chilli Masala; 1 cup Water; ½ cup Coconut, Chopped; ½ tsp Cumin; ½ tsp Fennel Seeds; 2 tbsp Water

25 min
hot
Serves 4

Prep 10 min · Cook 15 min

Start cooking

4 steps, each one filmed. A short video for every step, so your hands never have to leave the pan.

Also known as Little Wild Gourd Gravy, Athalakkai Puli kulambu · Veg · Curries & Gravies, Kuzhambu, Sambar & Rasam

Curries & Gravies Kuzhambu, Sambar & Rasam Vegan Low carb Gluten-free Dairy-free

Athalakkai kulambu, little wild gourd in a shallot, garlic and tomato gravy with coconut and fennel paste. Spicy, serves 4, 25 minutes, with video.

Low calorie

Ingredients

14 items

4 people

Gingelly Oil1 tbsp
Mustard Seeds1 tsp
Urad Dal (split)½ tsp
Curry leaves1 sprigs
Small Onion (Shallots)1 cup
Garlic¼ cup
Tomato, Chopped70 grams
Athalakkai200 grams
Kulambu Chilli Masala30 grams
Water1 cup
Coconut, Chopped½ cup
Cumin½ tsp
Fennel Seeds½ tsp
Water2 tbsp

Contains: sesame.

Nutrition

Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.

Nutrient	Per 1 person	All 4 people
Energy	163kcal	652kcal
Protein	3.9g	16g
Carbohydrate	19g	74g
Fat	9.1g	36g
Fibre	5.7g	23g
Sugar	4.9g	20g

Method

1
In a kadai, add oil, mustard seeds, urad dal, and curry leaves, and let them splutter. Now add the shallots and garlic, and sauté for 5 minutes. Add the tomato and sauté for 3 minutes
Gingelly OilMustard SeedsUrad Dal (split)Curry leavesSmall Onion (Shallots)GarlicTomato
2
Now add the athalakkai and kulambu chilli powder, and sauté for a minute. Add water, mix well, cover, and cook for 10 minutes.
AthalakkaiKulambu Chilli MasalaWater
3
Meanwhile, in a mixer jar, add coconut, cumin seeds, fennel seeds, and water, and blend into a paste.
CoconutCuminFennel SeedsWater
4
Add the coconut paste to the pan and simmer for 2 minutes.

Before you start

How long does Athalakkai Kulambu take?: 25 minutes from start to finish. That is 10 minutes of preparation and 15 minutes of cooking.
How many people does Athalakkai Kulambu serve?: 4. The ingredient quantities on this page rescale if you are cooking for a different number.
Is Athalakkai Kulambu vegetarian?: Yes. No meat, no fish and no egg.
Is Athalakkai Kulambu spicy?: It is hot: 3 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
What do I need to make Athalakkai Kulambu?: 200 grams Athalakkai, 30 grams Kulambu Chilli Masala, ½ cup Coconut, 1 cup Small Onion (Shallots), ¼ cup Garlic, 70 grams Tomato, and a few more listed on this page.
Do I need a pressure cooker for Athalakkai Kulambu?: No, it is cooked in an open pot.
How many calories are in Athalakkai Kulambu?: About 163 a serving. The full nutrition table is on this page, per serving and for the whole batch.

Tips from other cooks

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