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.........................................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#90

Sumber http://www.naliniscooking.com

Carrot Beans and Peas Poriyal

Starting the 3rd week of blogging Marathon #90 with everyday lunch/dinner recipes.Being a rice eater most of our weekday lunch or dinner would be a simple South Indian cooking.As kids's prefer to eat rice once in a day, I do a veggie poriyal and some sambar or kuzhambhu variety.

For day 1,I sharing a poriyal recipe with mixed veggies and green lentil(moong dhal).I make this poriyal whenever I have a small portion of those veggies.It pairs very well with sambar spicy kuzhambhu varieties.This recipe is a no onion-garlic version and all the veggies are homegrown.

                                                                      

                                                            

                                                                             Carrot,Beans and Peas Poriyal 

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   Basic Information

   Preparation time 20 minutes
   Cooking time 12-15 minutes

   Serves 3(generously)

  Ingredients

  

Ingredient	Quantity
Beans (finely chopped)	1 cup
Carrot (finely chopped)	1/3 cup
Green peas/pacahi pattani(fresh or frozen)	1/2 cup
Green chilly/pachamilagai	2(slit lengthy)
Moong dhal/paasiparuppu	2 tbs
Coconut(grated)	3 tbs
Red chilly powder/milagai podi	1/8 tsp
Curry leaves/karivepillai	few leaves
Salt	1 tsp
Oil	2 tsp

 For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Urad dhal/uluthamparuppu	1.5 tsp
Red chilly/varamilagai	1 (broken)
Asafoetida/perungayam	a pinch

  

   Method 

• Soak the moong dhal in water for 10 minutes,meanwhile chop the veggies and keep it aside.Once the moong dhla is soaked for 10 minutes,drain the water,set it aside.

• Now keep a pan on the stove top with 1/2 cup of water.To this add the soaked moong dhal and cook it for a minute.Now add the fresh green peas and cook it for a minute.

• Add in the remaining veggies,salt,red chilly powder and green chilly.Mix it well and cook it covred in a medium flame for 5-6 minutes or until the veggies are cooked.

•  Now add in the grated coconut and mix it well.Now in a separate pan add the oil and do the tempering and add it to the veggies.Mix it well and put off the flame.

• Serve it along with rice and kulambhu.

• Since I wanted the dhal to be slightly mushy,Soake it for 10 minutes.If you want it to be separated then no need to soak.
• Finely chopped shallots can also be added in the tempering.

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

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Maravallikizhangu Adai/ Tapioca Savory Pancake

Maravallikizhangu/tapioca root /yuca is a starchy root vegetable and so many recipes can be made out of it.One such popular delicacy made in village side is maravallikizhangu adai.Adai is a thick savory pancake made with lentils and rice.
Maravaliikizhangu adai is a quick and easy to make where the lentils are used in smaller quantities.This adai makes a great option for either breakfast or dinner as it has lentils and rice.

                                               

                                         

                                                                              

                               Maravallikizhangu Adai/Tapioca Savory Pancake

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   Basic Information

   Preparation time 25 minutes
   Soaking time - 2-3 hours

   Cooking time 3-4 minutes /adai

   Makes 5- 6

  Ingredients

Ingredient	Quantity
Idly rice/idly puzungal arisi	1 cup
Raw rice/pacharaisi	2 tbs
Toor dhal/thuvaram paruppu	1 tbs
Channa dhal/kadala paruppu	1 tbs
Tapioca/maravallikizhangu	1.5 cup(grated)
Red chilly/varamilagai	5-6
Fennel seeds/sombu	1/2 tsp
Salt	1 tsp
Asafoetida/perungayam	a generous pinch
Onion(finely chopped)	1 (medium size)
Curry leaves	2 sprigs(finely chopped)
Coriander leaves	2-3 tbs(finely chopped)
Oil	as needed to cook

   
 

  

  

 Method 

• Wash and soak the rice and lentils together with water.Let it soak for 2- 3 hours.
• Meanwhile peel the skin of tapioca and clean it with water.Grate it  with a grater and keep it aside.

• After soaking completely drain the water and grind the red chilly,fennel seeds,rice and the soaked mixture with little water to a bit coarse paste.Now add in the grated tapioca and grind it for a minute.

• Transfer the ground batter to a bowl,to this add the finely chopped onion,curry leaves and coriander leaves. Add in salt and asafoetida and mix it well,adjust the consistency with water.

• Heat a griddle in a medium flame,once the griddle becomes hot pour a ladle full of batter and spread it.
• Drizzle a tsp of oil and cook it for a minute or two,till it becomes golden.Flip it to the other side and cook it for couple of minutes,drizzle another tsp of oil. Remove it from the griddle.

• Serve it with coconut chutney and sugar.

• Keep the flame in a medium to get a nice crispy edges.
• Grated coconut can also be added.
• Coconut chutney is the best combo for this adai.

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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Village Style Chicken Kuzhambhu

Starting the second week of Blogging Marathon #90 with Regional dishes as theme.Foe next few days, I will be showcasing the recipes popular in particular region of India.For this theme I chose to share some of the village side recipes from the Tamilnadu region.

Village or country side recipes are very tasty and flavorful without any additives or fancy ingredients.Freshly ground spices are mostly used,stone mortar is used to grind the spices.Also the cooking is made in traditional stove and iron or earthenware is used for most of the cooking.

Coming to the recipe its a simple yet spicy gravy served with rice and idlys.This recipe is  made with freshly ground spices particularly with country chicken.The spices used not only enhances the aroma but also gives a nice consistency to the gravy.

I wanted to cook this recipe in an earthenware(manchatti). But the size of mine is small and couldn't make the quantity I wanted.So used the regular stainless steel pan but the taste and flavor will be doubled if it is cooked in an earthenware.

                                                                        

   

                                                           

                                       
                                             Village Style Chicken Kuzhambhu

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   Basic Information

   Preparation time 20 minutes
   Cooking time 40-45 minutes

   Serves 4-5

   

 Ingredients

 

  

Ingredient	Quantity
Chicken( with bone or boneless)	3 lbs
Onion(finely chopped)	2 (medium size)
Tomato	1 medium size
Ginger&Garlic Paste	2 tbs
Green Chilly/pachamilagi	4-5 (slit lengthy)
Turmeric powder	1/4 tsp
Curry leaves/karivepillai	1-2 sprigs
Lemon juice	2 tsp
Salt	1.5 -2 tsp
Oil	3-4 tbs
Coriander leaves(finely chopped)	2 tbs

   

 Roast and grind to a fine paste

Ingredient	Quantity
Red chilly/varamilagai	6-7
Cumin seeds/jeeragam	1 tsp
Black pepper/milagu	2 tsp
Fennel seeds/sombu	1 tsp
Coriander powder/dhaniya podi	3 tbs

 Grind to a fine paste

Ingredient	Quantity
Coconut(grated)	2 tbs
Poppy seeds/kasakasa	1/2 tsp
Fennel seeds/sombu	1/2 tsp

 For the tempering

Ingredient	Quantity
Cloves/lavangam	4-5
Cinnamon/pattai	2 inch
Fennel seeds/sombu	1/2 tsp

  

 Method 

• Wash and clean the chicken and cut into bite size pieces and keep it aside.

• In a tsp of oil,roast the red chilly,fennel seeds,cumin seeds and black pepper.Once its roasted,reduce the flame to low and  add in the coriander powder,mix it well.Keep it in the flame for 30 seconds.Put off the flame,after cooling grind it to a fine paste with water.Also grind the coconut separately to a fine paste and set it aside.

• In a  pan,heat the oil and do the tempering,.Add in the chopped onion,green chilly and curry leaves,saute it with a pinch of  salt until translucent.Add in the ginger&garlic paste,fry it till the raw smell disappears.Noe goes in the chopped tomato and cook it for a minute.

• Add in the chicken and give it a mix till it changes the color. At this stage add in the ground masala paste ,salt and turmeric powder.Adjust the consistency with the water.Cook it covered in a medium flame for 12-15 minutes.Stir in between to avoid burning.

• Once the chicken is almost done add in the coconut paste and let it boil for 3-4 minutes.Simmer it for 7- 10 minutes or till the oil floats on top.Add in the chopped coriander leaves and put off the flame.Add in the lemon juice and give it a mix.

• Serve it warm with rice.

                                                                                                    

• Do not add more of coconut paste a it will tend to change the taste of the kuzhambhu. 
• Since the kuzhambhu uses red chilly,green chilly and black pepper,keep an eye on the spice level and alter according to personal preference.

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

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Aam Chundo /Sweet Mango Pickle/Grated Mango Pickle

Aam chunda/chundo is a sweet,mildly spicy pickle popular in Gujarati households to accompany theplas,parathas and papad.The traditional method of making chunda is time consuming also it needs lot of sunlight
.
The grated mango and sugar mixture is kept in the hot sun covered with a cloth.The heat from the sun aids the sugar to melt and achieve the consistency.

The safe and easy method of making chunda is on stove top. The grated or shredded mango is dissolved in sugar and heat up the mixture to reach a syrup consistency.Then it is spiced up with red chilly powder and flavored up with roasted cumin powder.

  

                                                             

                                                            

                             Aam Chundo /Sweet Mango Pickle/Grated Mango Pickle

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   Basic Information

   Preparation time 20 minutes
   Cooking time 5-7minutes

   Makes around 2 cups

  Ingredients

Ingredient	Quantity
Mango/maangai	2 cups(grated)
Sugar/sakkarai	1-1.25 cups
Turmeric powder/manjal podi	1/2 tsp
Salt	1 -1.25 tsp
Red Chilly powder/milagai podi	1.25 tsp
Roasted cumin powder	3/4 tsp

   

   Method 

• Take the grated mango in a pan using to cook for the pickle.To this add the salt and turmeric powder,3 tbs of sugar.Mix it well till the sugar dissolves.

• Add in another 3 tbs of sugar and mix it well till it dissolves.Continue the same procedure till all the sugar dissolved.Now heat the pan in a medium flame and mix it well.

• In 2-3 minutes bubbles will start coming up from the mixture,at this stage add the chilly powder and roasted cumin powder.Mix it well and put off the flame,when the mixture is slightly watery.After cooling store it in an airtight glass container.

•  Serve it  with paratha,theplas and rotis

• The amount sugar depends on the sourness of the mango.It can be altered according to personal preference. .
• Use a clean dry spoon,to take the pickle from jar.
• Do not cook it for too long otherwise the sugar will crystallize.Also cook it in a low flame.

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

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