Showing posts with label Tamarind. Show all posts

Wednesday, August 5, 2020

Poondu Kuzhambu | Garlic Kulambu with Coconut

Poondu Kuzhambu, a delicious tamarind based curry made with garlic. It's one of my favorite kuzhambu/curry to make when there are no veggies at home or the veggies that i have in the refrigerator are not suitable for any particular curry. The garlic alone will make the kuzhambu/curry so flavorful and tastes so great with hot rice. In today's recipe, i have used coconut masala in the curry for more flavor and taste. If you're looking for curry without any coconut, do check out this onion garlic kulambu. Jump To Recipe

I have had this post in drafts for a couple of days and unable to add recipe schema to my post because of the new change in the blogger interface . Recipe schema is nothing but a piece of code recommended by Google to show rich search results. I have been thinking for a while to switch from blogger to wordpress but out of convenience, i'm stick to the blogger. But the latest update on the new interface really made me reconsider my choice here.

To add a recipe schema, instead of using any third party plugins, i have been adding all the required property values on my own in every post. But now with the new interface update, when switching from html to compose editor, all the manually added content in html editor has vanished. Without a recipe schema, i don't want to publish the post. So raised the issue and also asked for help in the community to figure this out. Still waiting for a response.

In the mean time, i have switched back to the old interface for posting this recipe. Hopefully before they remove the old interface completely, i will figure this out. For all non-bloggers, it may seem too technical, sorry for that. Now let's check out how to make this delicious poondu/garlic kuzhambu

Poondu Kuzhambu | Garlic Kulambu with Coconut

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients

Garlic - 8 to 10 cloves

Pearl onion - 1

Tomato -1(small)

Tamarind - small gooseberry size

Mustard & urad dal- 1/4 tsp

Fenugreek seed - 1/4 tsp

Curry leaves - few

Salt - to taste

Red chili powder -1/2 tsp

Coriander powder - 1 & 1/2 tsp

Turmeric powder -1/4 tsp

Oil - 1 tbsp

To grind

Grated coconut - 3 tbsp

Peal onion - 2

Garlic pods - 1 cloves

Cumin seed- 1 tsp

Procedure

Soak the tamarind in a 1/2 cup of water for 20 mins, peel the onion & garlic and chop them roughly into pieces, tomato into small pieces. Put all the ingredients listed under "To grind" and grind into smooth paste by adding couple of tbsp of water and keep it ready.

Heat the oil in a kadai, add fenugreek seed, mustard & urad dal, let the mustard splutter, then add the onion,garlic and curry leaves.Saute the garlic in oil for 2-3 mins.

Next keep the flame in low and then add the spices(turmeric, red chili & coriander powder),saute them in the oil for few mins. Make sure to not get burnt.

Then add the tomatoes, give a quick mix. Next add the coconut paste and salt and mix it all well together

Extract the tamarind juice from the soaked tamarind and add into kadai and add more water to your preferred consistency.

Let it boil until the raw smell goes off and oil floats on the top. Switch off the flame.

Delicious Poondu Kuzhambu is ready. We had with rice and spinach kootu.

Related:How to make poondu kulambu/ garlic curry without coconut

For more curries and veggies, check out here

Notes:

Keep the flame in low when adding the spices, otherwise it will be burnt easily.
Adding spices in the oil and sauteing gives "Arachivitta(freshly ground spice) Kuzhambu" effect.
Adding the spices in the oil gives enhanced flavor to the kuzhambu.
Boil the curry till the consistency you prefer.

Thursday, September 5, 2019

Inji Puli | Ginger Pickle | Onam Sadya Recipe

Inji Puli, a delicious,tangy and spicy pickle made from ginger. It's one of the must dish in the sadya menu of onam festival.

Two years back, when we were in Houston, one of our friend invite us for onam feast at their home. That was my first onam feast, i was literally mind blown by the varieties of food that they offered on that day. From her only i came to know about this puli inji and beetroot pachadi.

Both are my absolute favorite and often make them at home as the accompaniment of our meal.

In our home, we make inji pachadi as the side dish of sothi kulambu, for me, this inji puli sounds so similar to that pachadi. Elders in our family always recommend to make and serve inji pachadi with sothi kulambu,since sothi kulambu has lot of coconut in it, the inji pachadi helps to aid digestion well.

Guess in sadya menu also, this inji puli is served for the same reason since sadya menu has so many varieties. Always wonder about how wise our ancestors are, the food and the combinations are not only tasty, they act as medicine for many times. Ok, with that thought, will check out the recipe for inji puli.

Inji Puli | Ginger Pickle

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 4
Recipe Category: Condiments | Recipe Cuisine: Indian

Ingredients
Ginger - 1/4 cup
Tamarind - a lemon size
Turmeric - 1/4 tsp
Red chili powder - 1/2 tsp
Green chili - 4
Jaggery - 2 tbsp
Salt - to taste
To Temper
Coconut oil - 2 tbsp
Mustard & urad dal - 1/4 tsp
Curry leaves - 1 spring
Red chili - 1

Procedure

First peel the ginger and cut into small pieces.

Next cut the green chili into small pieces.

Soak the tamarind in water for 20 mins. Heat the pan with coconut oil.

Add the ingredients listed under "To Temper" one by one, let the mustard splutter, then add the ginger and green chili.

Saute in the oil for 5 mins, then extract the tamarind juice from the soaked tamarind and add into the pan. Add turmeric and chili powder.

Next add the salt, mix it well and let it bring into boil. Once it starts to boil, lower the flame and let it simmer for 10-15 mins.

Finally add the jaggery and keep it in the flame for few more mins. Once the oil separates on the sides and the pickle thickens, switch off the flame.

Tasty Puli Inji is ready.

Related: How to make Inji Pachadi

Notes:

Adjust the chili powder and chilies as per your preferred taste. The given quantity has mild spice level
My green chili has very mild spice level.
Using coconut oil gives great flavor to this recipe. But you can also use sesame seed oil.
Like hot spices, you can add more or less of jaggery as per your liking. Adding jaggery helps to balance the tanginess and hotness of the pickle.

Tamarind Dates Chutney | Sweet Chutney | Chaat Chutney

Tamarind Dates Chutney, a sweet & sour chutney that goes well with many Indian Chaat items. Already i have one recipe for sweet chutney here in my blog, but the recipe that i'm sharing today is quite different in making from the previous one, even though the ingredients are almost same. The consistency of the chutney is thick and can be diluted with water if needed for the recipe. If you're chaat lover and would love to make them often, then make this chutney in bulk and store in refrigerator, it comes handy while making any chaat items. The biggest advantage of making this kind of chutney at home is that you can season the chutney as per your liking. More sour or more sweet, whatever it is, make as you wish !!!

Tamarind Dates Chutney

Preparation Time : 10 mins | Cooking Time : 10 mins | Makes : 1&1/2 cup
Recipe Category: Condiments | Recipe Cuisine: Indian

Ingredients
Tamarind - 1/4 cup
Dates - 1/2 cup
Red chili - 2
Salt - to taste
Cumin powder - 1 tsp
Water - 1 & 1/4 cup

Procedure

Take the tamarind, dates & red chili in a sauce pan, add the water and bring into boil.

Let it simmer for 5 mins, then switch off the flame and let it cool completely. Then transfer the whole into mixie jar and add salt & cumin powder into it and grind into smooth paste.

Tada, Tamarind Dates Chutney is ready.Store it in air tight bottle and keep it in refrigerator for long life.

Notes:

Add more or less water as per the consistency you want.
Instead of red chili, you can use the red chili powder also.
If the tamarind has more fibre in it, strain the chutney once.

Monday, June 12, 2017

Pakoda Kuzhambu | Chettinad Pakoda Kuzhambu | Vadai Kuzhambu

Pakoda Kuzhambu, deep fried chana dal fritters soaked in spicy and tangy tamarind based curry. It tastes so good with pipping hot steamed rice.

Amma make this curry often at our home and it's one of the dishes that i grew up eating a lot. She make it as either pakoda or as vada with the same ingredients, the only difference is how to shape them.

If you just pinch the batter and deep fried, then it will be pakoda or if you shape them as round, then it become vadai. Depends on the shape, you can name the curry as "Pakoda Kuzhambu"or "Vadai Kuzhambu" . Either way it taste absolutely delicious with some hot rice.

Pakoda Kuzhambu

Preparation Time : 1 hr | Cooking Time : 20 mins | Serves : 2
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients

For Kuzhambu

Onion - 2 tbsp

Tomato -1

Tamarind - small gooseberry size

Mustard & urad dal- 1/4 tsp

Curry leaves - few

Salt - to taste

Red chili powder -1/2 tsp

Sambar powder/Coriander Powder- 1&1/2 tsp

Turmeric powder -1/4 tsp

Oil - 1 tbsp
For Pakoda
Chana Dal - 1/2 cup
Red chili -2
Garlic - 2
Fennel seed - 1/2 tsp
Onion(small) - 1
Curry leaves -few
Salt - to taste
Oil - for frying

To grind

Grated coconut - 3 tbsp

Peal onion - 2

Garlic pods - 2

Cumin seed- 1/4 tsp
Fennel seed - 1/4 tsp

Procedure

Soak the chana dal for 1&1/2 hrs and soak the tamarind for 1/2 hr.
Let prepare pakoda first,In a mixie/blender jar,add the red chili,fennel seed and garlic and grind them into coarse mixture.

Then add the soaked chana dal and grind into coarse mixture. Take the mixture into bowl, add finely chopped onions,curry leaves and salt and mix well.

Heat the oil in sauce pan for frying, pinch a small amount of pakoda mixture and add into the oil.

Let it cook till all the sides becomes golden brown.Remove from oil and place it on tissure paper.Repeat the same for the entire batch.That's it pakoda is ready.Now let's prepare the kuzhambu,heat a kadai with oil.

Add mustard & urad dal, let the mustard splutters, add the onions & curry leaves. Saute till the onions becomes translucent,then add tomatoes,saute till the tomatoes becomes mushy.

In the mean time, extract the tamarind juice from the soaked tamarind and grind the ingredients listed under "To grind" into smooth paste.Once the tomatoes turns mushy,add the spices(turmeric,red chili and sambar powder ) & salt.

Fry the spices in oil for 30 secs, then add the tamarind extract and coconut paste.

Let it comes to boil and keep the flame in simmer for 10 mins. That's it Kuzhambu is ready. Just before 10 min of serving, add the pakoda into the kuzhambu and serve.

Tasty Pakoda Kuzhambu is ready.

Related:How to make Mor Kuzhambu

Notes:

The gravy should be little runny in consistency before adding the pakoda. Otherwise,the pakoda would absorb all the gravy and it becomes too thick.
You can use either sambar powder or coriander powder in this gravy ,I tried it both ways and it taste absolutely delicious on either way.
Usually i add half of the pakoda to the kuzhambu and serve the remaining as it is, as side dish.

Tuesday, February 21, 2017

Manathakkali Vathal Kuzhambu | Manathakkali Kulambu | Black NightShade Curry

Manathakkali Vathal Kuzhambu, a spicy & tangy curry made with dried black nightshade. Black Nightshade/ Manathakkali has wonderful medicinal value and it helps to cure mouth ulcer and indigestion problem.Include this berries at least once in a month helps to prevent mouth ulcer and indigestion problem.

Next to sunda vatha kuzhambu, this manathakkali vatha kuzhambu is our family favorite. It tastes great with steamed along with some kootu. Here in today's recipe, i have used dried black nightshade(vathal) for making this curry. But you can make this curry with fresh manathakkali too in the same way !

Related : How to make Sunda Vatha Kuzhambu

We are back from a short trip to San Antanio(Feb,2017), after eating continuously at restaurants for the past three days, today i was craving for some spicy & tangy home made curry.So i have prepared this simple gravy along with rice & chow chow kootu and we had a hearty meal.

This curry is very easy to make and it doesn't need any grinding work ,so it's a ideal curry to make when you're lazy or you're out of veggies in your fridge.The flavor and the taste from the manathakkali makes the gravy so delicious.

Manathakkali Vathal Kuzhambu

Preparation Time : 30 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients
Manathakkali Vathal/Black Nightshade - 2 tbsp
Tamarind - a gooseberry size
Pearl onion - 5
Garlic - 4 pods
Tomato(small) - 1
Curry leaves -few
Red Chili powder - 1/2 tsp
Sambar powder - 2 tsp
Turmeric powder - 1/4 tsp
Salt - to taste
Oil - 1 tbsp
Mustard & urad dal - 1/4 tsp
Jaggery - a small piece

Procedure

Soak the tamarind in water for 30 mins, peal the onions & garlic and cut the tomatoes into small pieces. Heat a sauce pan with oil and add mustard & urad dal,let the mustard splutters.

Add the manathakkali vathal and saute in oil for 30 secs, then add the onions,garlic and curry leaves and saute it in oil for 2 mins.Now add the spices (turmeric ,red chili and sambar powder).

Saute the spices(keep the flame in low,otherwise the spices would burnt) in the oil for 30 secs and then add tomatoes and saute till it becomes mushy.

Extract the tamarind juice from the tamarind and add it.Bring to boil and then add the salt and keep the flame in medium.

Keep it in flame until it thickens, finally add the jaggery and switch off the flame when the oil floats on top.

That's it , Tasty & finger licking manathakkali vathal kuzhambu is ready.

Related : How to make Keerai Kootu

Related : More Kootu Varieties

Notes:

Saute the manathakkali vathal in oil for few secs, it will help to reduce the bitterness.
Keep the flame in low when adding the spices,otherwise it would burnt.
Adding the spices in the oil gives enhanced flavor to the kuzhambu.
Pearl onion gives great taste to the kuzhambu,so don't skip it.

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Wednesday, August 5, 2020