Kathirikkai Murungaikkai Kaara Kuzhambhu/Eggplant and Drumstick in A Tangy Tamarind Sauce

For the second day of everyday lunch/dinner,I have a kuzhambhu with eggplant and drumstick.As a part of our everyday meal,I make some type of kuzhambhu once in a week. So sharing a recipe of yet another finger licking kuzhambhu.This kuzhmabhu is a village style preparation and I noted it from one of my aunt.

It is a hearty and delicious dish that tastes heavenly with rice along with a generous dollop of ghee.The highlight of the kuzhambhu is the final tempering added with shallots and curry leaves.
Original recipe had shallots for the gravy too but due to unavailability of shallots,I used it only for the tempering.Do try this recipe if you are an eggplant lover and looking for some kuzhambhu variety.

                                                                      

                                                            

                                                   Kathirikkai Murungaikkai Kaara Kuzhambhu

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   Basic Information

   Preparation time 10 minutes
   Cooking time 30 minutes

   Serves 4(generously)

   Ingredients

  

Ingredient	Quantity
Baby eggplants/kathirikkai	4-5 (sliced lengthy)
Drumstick/Murungaikkai	10 (2 inch pieces)
Garlic/poondu	5-6 cloves(sliced)
Onion(finely chopped)	1 medium size
Tomato(finely chopped)	1 medium size
Tamarind	a big gooseberry size
Turmeric powder/manjal podi	1/4 tsp
Sambar powder	1/2 tsp
Red chilly powder/milagai podi	1.5 tsp
Coriander powder/dhaniya podi	1.5 tbs
Coconut(grated)	2 tbs
Salt	1.5 tsp
Curry leaves /karivepillai	1 sprig
Oil	3 tbs

  
 For Tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Fenugreek seeds/vendhayam	1/8 tsp
Fennel seeds/sombu	1/4 tsp
Shallots/chinna vengayam	4-5 (finely chopped)

    Method 

•  Soak the tamarind in a cup of water and extract the juice and keep it aside .

• Heat around 2 tsp of  oil in a pan.To this add the chopped onion and garlic,saute it till transparent.Add in the chopped tomato and cook it till mushy.Now goes in all the spice powders and grated coconut.Give it a mix and cook it for a minute.Put off the flame and grind it to a very fine paste after cooling.

• Now in the same pan add 1/2 cup of water and to this add the drumstick pieces  along with a pinch of salt.Cook it till its halfway done,now add the sliced eggplants and cook it for a minute.At this stage add in the tamarind water and let it cook for one boil.Add in the ground paste and salt.

• Mix everything well and adjust the consistency with water. Let it cook in a medium flame for 10 minutes or till the raw smell disappears.
• Meanwhile in a small pan heat the remaining oil and do the tempering with the ingredients given.Saute the chopped shallots and add the  curry leaves.
• Pour the tempering to the boiling kuzhambhu and let it simmer for couple of minutes.Put off the flame,once the oil starts floating.

• Serve it along with rice and poriyal or kootu.

• Do not compromise on the quantity of the oil.
• Since I used the home grown baby eggplants and halved it,instead of slicing it.
• Lentil based poriyal or kootu would be the beast accompaniment for this kuzhambhu.
• The spices given is for a medium spice level.Alter it according to personal preference.

Enjoy.........................................

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Keerai Thanni Saaru /Keerai Kazhani Saaru

Keerai thanni saaru is a soup kind of preparation with spinach and rice rinsed water,popular in village sides.In most of the households this thanni saaru is made often and it cures mouth ulcer and stomach ulcers.This can be taken like soup or mixed with softly cooked white rice like rasam.

Thanni saaru is mostly made with either black night shade leaves(manathathakkali keerai) or agathi keerai and sometimes with moringa leaves.As I don't get any of those spinach variety in my part of world,I used the tender leaves of home grown amaranthus (mulaikeerai/thandu keerai).

Coming to the recipe,rice rinsed water is used to cook the spinach as it has some nutritive value as well healing property.Also it adds a nice flavor to it.To get  the original authentic taste,I highly recommend to use the rice rinsed water.Rinse the rice with water one time and discard the water,then soak the rice with required amount of water for 10 minutes and use the water.

                                                                     

                                                                                     

                                                 Keerai Thanni Saaru /Keerai Kazhani Saaru                          

                                                            

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   Basic Information

   Preparation time 15 minutes
   Cooking time 10 minutes

   Serves 3

   

  Ingredients

Ingredient	Quantity
Spinach/Keerai	2-2.5 cups
Rice rinsed water/kazhani thanni	2 cups
Shallots/chinna vengayam	3- 4(finely chopped)
Green chilly/pachamilagai	1-2 (slit lengthy)
Cumin seeds/jeeragam	1/2 tsp
Salt	1 tsp

  
 Grind to a fine paste

Ingredient	Quantity
Coconut(grated)	1 tbs
Cumin seeds/jeeragam	1/4 tsp
Black pepper/milagu	1/8 tsp

  

  Method

• Clean the spinach and keep it aside.If the leaves are tender,no need to chop.Grind the coconut along with cumin and black pepper to a fine paste.
• In a pan take the rice rinsed water/kazhani,spinach,green chilly,cumin seeds,chopped shallots and keep it on a flame.To this add salt,let it cook in a medium flame for 5-6 minutes or till the spinach cooks well.
• Now add the ground paste and allow it to cook for one boil.Switch off the flame.

• Do not add more of coconut paste a it will tend to change the consistency of the saaru. 
• In the original recipe no tomato is used,sometimes my mom used to add a small tomato along with the spinach.

Enjoy.........................................

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Jeera Rasam /Milagu Jeera Rasam with Paruppu Thogayal

Today's recipe is a comforting and ultimate combo,quiet popular in most of the households.Usually this combo is made,the day after a heavy or  party meals as it aids digestion.Also it is considered as a home remedy for cold and cough.Though rasam is a part of everyday meal in South India,this rasam and paruupu thogayal is a divine combo.

This combo is my all time favorite and I make it when no vegetables in stock.In olden days during the monsoon its often made as there were no veggies available.

Coming to the recipe,this simple rasam has so many variations in each households.Some use tomato and rasam powder along with the pepper and cumin powder.This one is my grand mothers version and she used freshly ground spices and a small tomato.In the original recipe,no coriander leaves are used,but for the picture sake I used it.As my kids prefer potato fry with rasam,I served their meal with it.

                                                                      

                                                                                     

                                                                           Jeera Rasam/Milagu Jeera Rasam

                                                              

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   Basic Information

   Preparation time 15 minutes
   Cooking time 6-7 minutes

   Serves 3

   

  Ingredients

Ingredient	Quantity
Tamarind/puli	big gooseberry size
Tomato(optional)	1 (small size)
Turmeric powder/manjal podi	1/4 tsp
Salt	1.5 tsp
Oil	1 tsp
Curry leaves/karivepillai	few leaves
Coriander leaves/kothamalli	(optional)

   Soak in water and grind coarsely

Ingredient	Quantity
Cumin seeds/jeeragam	1.5 tsp
Pepper/milagu	1 tsp
Red chilly/varamilagai	1
Toor dhal/Thuvaram paruppu	1.5 tsp
Coriander seeds/dhaniya	1/4 tsp

   For the tempering

  

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Cumin seeds/jeeragam	1/2 tsp
Asafoetida/perungayam	a pinch
Curry leaves	few

  Method

• Soak the tamarind in water and extract it.
• Soak the given ingredients in water for 10-15 minutes.Grind it to a coarse paste.In a bowl take tamarind water,add in tomato,salt and squeeze it with hand.Keep it aside

• Take the tamarind water mixture in a pan and put on the flame.Add in turmeric powder and few curry leaves to it.Let it cook for one boil.Now add in the ground paste.

• Let it boil till boil for couple of minutes or till the raw smell disappears.Put off the flame. Heat a separate pan with oil and do the tempering.

• Add in the curry leaves and asafoetida.Add it to the rasam and mix it well.Transfer it to a bowl and close it with lid.

• Serve it with white rice and paruppu thagayal, potato fry along with pappad.

• If you want to add garlic,crush 2 cloves of garlic and add it while the rasam is boiling.
• The rasam should not boil for too long after adding ground paste,otherwise the rasam will be bitter.
• While serving the rasam mix it well and serve.

Enjoy................

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Keerai Puli Kuzhambhu /Puli Keerai

Starting the third week of blogging marathon#88 with a theme one vegetable in different ways.For this theme I chose spinach as the main ingredient and I will be showcasing recipes with spinach.

In India we get varieties of greens aka spinach but here in US the varieties are limited.Since spinach has lot of fiber and health benefits, I include in my cooking often.Also my kids eat spinach with no fuss.

Usually I make  kootu or sambar with spinach,but after trying kaarakuzhambhu with fenugreek leaves,I tried with spinach also.The kuzhambhu came out so delicious and finger licking.Let's move on to the recipe......

                                                                      

                                                            

                                                   Keerai Puli Kuzhambhu/Puli Keerai

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   Basic Information

   Preparation time 10 minutes
   Cooking time 30 minutes

   Serves 4(generously)

   Ingredients

  

Ingredient	Quantity
Spinach/keerai(finely chopped)	2-2.5  cups
Garlic/poondu	7-8 cloves(sliced)
Onion(finely chopped)	1 medium size
Tomato(finely chopped)	1 medium size
Tamarind	a big gooseberry size
Turmeric powder/manjal podi	1/4 tsp
Sambar powder	1 tbs
Red chilly powder/milagai podi	1/2 tsp
Coriander powder/dhaniya podi	1 tsp
Salt	1.5 tsp
Curry leaves /karivepillai	few leaves
Oil	3 tbs

  
 For Tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Fenugreek seeds/vendhayam	1/8 tsp
Asafoetid/perunagaym	a pinch
Red chilly/varamilagai	1(broken)

    Method 

•  Soak the tamarind in a cup of water and extract the juice and keep it aside .Heat the oil in a pan and do the tempering with the given ingredients.Add in the onion,curry leaves and garlic.Saute it till the onion turned pinkish.Add in the chopped tomato.

• Saute it for 2-3 minutes or until the tomato is mushy.Add in the finely chopped spinach and mix it well until it wilts.

• Now add in all the spice powders and salt.Fry it for a minute and add in the tamarind water along with a cup of water. 

• Allow it to boil and cook it covered for 6-7 minutes or until the raw smell goes away.Now it simmer it for 3- 4 minutes without lid in a low flame until the oil floats.

• Serve it along with rice and poriyal or kootu.

• The amount of spice powders given is for a medium spicy version.
• Green varieties like amaranths,palak and fenugreek can be used.
• If the kuzhambhu is watery and not it a thick consistency,mix 1/2 tsp of rice flour in a tbsp of water and add it to the kuzhambhu and boil it.

Enjoy......................................

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Kala Channa Kadhi

 Today I am sharing another yogurt based recipe for the protein rich dishes.My family likes mor kulambhu a lot.So I try varieties of yogurt based curries.

Kadi is a North Indian version of mor kulambhu whereas gram flour and yogurt mixture is used.
Like South Indian version,kadhi has so many versions and popular in many sates.One such version is with kala chann(black chickpeas),quiet popular in Rajasthan.

The recipe sounds so simple but the taste is so amazing with piping hot rice.Tastes better if ghee is used for seasoning but I used the cooking oil.

                                                             

                                                            

                         Kala Channa Kadhi/Black Chicpeas in  Yogurt Sauce

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   Basic Information

   Preparation time 10 minutes
   Cooking time 15 minutes

   Serves 3(generously)

  Ingredients

Ingredient	Quantity
Black chickpeas/kala channa	1 cup(soaked)
Thick Yogurt/thayir	1-1.25 cups
Gram flour/kadala maavu	2 tbs
Green chilly/pachamilagai	3-4(slit lenghty)
Red chilly powder/milagai podi	1/2 tsp
Turmeric powder	1/4 tsp
Curry leaves	few leaves
Coriander leaves	as needed
Oil	1 tbs
Salt	1 tsp

 For the tempering

Ingredient	Quantity
Mustard seeds	1/2 tsp
Cumin seeds/jeeragam	1/2 tsp
Red Chilly/varamilagai	2 (broken)
Asafotida/perungayam	a pinch

  

   Method 

• Cook the soaked black chickpeas in a pressure cooker for 2-3 whistles along with water and a pinch of salt 

• To the yogurt add the gram flour,turmeric powder and a cup of water.Whisk it well and keep it aside.

• Now in a pan heat the oil and crackle the mustard seeds,cumin seeds,add in the asafoetida and red chilly.Toast the curry leaves and the black chickpeas,red chilly powder and salt.Give it a mix.Add in the yogurt mixture and 1/2 cup of water. 

• Let it boil for 3-4 minutes in a medium flame.Put off the flame and add in the chopped coriander leaves.

•  Serve it  with rice.

Enjoy.........................

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