South Indian meal has a variety of Kuzhambu combinations, sweets, and vegetable as a side dish to make the meal as Maharaja meal. Vathal kuzhambu is a tangy, sweet, sour and bit more spiced curry to eat with plain-cooked rice this can be stored for 3 to 5 days. Suitable to serve with Idli dosa also.
This method of preparation can be followed to do curries with, (Vathal) sun-dried berries (manathakkali vathal) or Sunda vathal Thakkali (Tomato)kuzhambu, Poondu (Garlic)kuzhambu, kara kuzhambu. Lovers across the world for this kuzhambu which gives a satisfying feel of a complete meal with tongue-tickling dishes.
Gravy made with sun-dried meat. No need to shop meat every time ready to use the form as uppukandam. When fresh goat meat is washed, added salt and turmeric powder to dry under direct sunlight give us as (dry meat) Uppukandam, this can be stored for about 6 months to use in cooking recipes like omelette seasoned with uppukandam, uppukana chops, simple shallow fried uppukandam, uppukana kuzhambu and so on…
Here is the recipe for uppukana Kuzhambu:
Uppukandam- 6 to 8 pieces
Toor dal- 1 tablespoon
Sambar masala powder-1 teaspoon
Turmeric powder -1/2 teaspoon
Salt- 1/2 teaspoon
Tamarind extract- 1 tablespoon
Wash and soak Uppukandam overnight.
Take a pressure pan add a tablespoon of toor dal and soaked Uppukandam cook for 3 to 4 whistles.
Open pan adds salt, turmeric powder, sambar powder tamarind extract and allow it to boil for 3 minutes.
Meanwhile, on other side heat, a wide pan add 1 tablespoon of oil and season it with mustard seeds and cumin seeds. Add chopped onion and tomato, saute for a while add curry leaves.
Transfer this to the boiling gravy let boil for one more minute.
Now Uppukanda Kulambu is ready to serve with plain cooked rice.
Bringing more captivate recipes has become our focus to grab your attentiveness along with the traditional recipes. Widespread vegetable Cauliflower, with interesting recipes, is liked by all which makes the meal well satisfied. Creamy yogurt curry is toothsome and succulent with the roti, plain cooked rice, bread toast and with any main meal.
Taste: Mild spice, creamy and Aromatic with moderate spices.
Ginger garlic paste 1 teaspoon
Tomato -1 big
hili powder-1/4 tsp
Garam masala-1/2 tsp
Coconut milk-1/2 cup
chopped coriander leaves
Fennel seeds-1/2 tsp
Cumin seeds-1/2 tsp
Pepper few corns
Whole cashews- 3 nos
Coconut grated-2 tbsp
grind to a smooth paste.
1. Clean Cauliflower florets,
Add about 2 Tbsp salt per quart warm water to get it nice and salty. Submerge the head, florets down (they float, so a weight to keep it submerged will help). Let sit 5-10 minutes, remove, rinse. The salt in the water helps to kill the bugs and encourage them to let go
Dal is very popular north Indian dish served with hot plain steamed rice or Jeera rice. Simple and protein rich dal curry is a tasty vegetarian companion.
Toor dal is also sometimes referred to as lentils or split pigeon peas. This traditional Indian dish is often served with rich spices over rice and is a staple in many Indian restaurants and households. Toor dal is a member of the legume family, and this meal is not only delicious, it also has a number of health benefits.
Toor dal contains folic acid, an important vitamin for all women, especially those planning to become pregnant. Folic acid is essential for fetal development and can help to prevent neural tube birth defects such as spina bifida. Getting adequate amounts of folic acid in your diet can help to reduce specific brain and spinal cord birth defects.Legumes such as toor dal are an excellent source of nutrients and plant protein, and they also contain dietary fiber.Legumes such as toor dal provide essential nutrients, fiber, and protein for vegetarians as well as those who wish to merely limit their meat consumption.
Ingredients : serves 3 person
Toor dal-1/2 cup 100gms
Onion-1 medium size, finely chopped
Garlic 3 pods, crushed
Tomato medium size chopped
Curry leaves-1 twig
Chilli powder 1/2 tsp
Salt 1/2 tsp
Turmeric powder- 1/4 tsp
Coriander leaves chopped – 2 tsp
Butter or ghee 1 tbsp
Mustard seeds-1/2 tsp
Cumin seeds-1/2 tsp
Red chilli-1 or 2
Wash and boil toor dal in the pressure cooker for 2 to 3 whistles so as to get well cooked to mash it. If you don’t mind boil dal with coconut milk or add 1/4 cup of coconut milk after cooking dal to enhance the flavour.
when the steam releases mash it to a smooth consistency.
Heat butter or ghee, add ‘To temper’ ingredients to splutter.
Add asafoetida, curry leaves and chopped onion, stir it well for 1 minute and add chopped tomatoes, saute until it leaves its skin.
Add chilli powder, turmeric powder and salt mix well, add some water and mashed dal allow it to boil for 2 to 3 minutes in low flame.
Finally, add crushed garlic and coriander leaves, switch off the flame.
This is the season to celebrate, plenty of mangoes can be seen in the market. The variety of recipes to enjoy the taste of Mango .Traditional recipes are really trustworthy. It is clever to utilise the seasonal vegetables and to preserve it till next season.
Mango Thokku or pickle has a heavenly taste with curd rice, nothing can be compared is the well-known fact. Mouth watering is the suitable word to describe the taste of this mango thokku. During mango season, we make pickles is our traditional practice. Mango pickles loved by all age people moreover, children will eat food by themselves without feeding.
Ingredients to prepare:
Mango-2 or 250 gms
Chilli- powder-2 tbsp
Methi powder-1 1/2 tsp
(brown roast 1 tsp of methi seeds in a hot dry pan and powder it)
Grated Jaggery-1 1 /2 tsp (to balance the taste)
Turmeric powder-1/4 tsp
Mustard seeds-1 1/2 tsp
Curry leaves-1 twig
Sesame Oil-50 ml or 4 tbsp
Method to prepare:
1.Wash and wipe mangoes with a clean towel.
2.Peel skin and grate it.
3.Heat oil in a pan, splutter mustard seeds, add asafoetida and curry leaves .
4.Now add grated mangoes saute for 3 minutes.
5.Add turmeric powder, methi powder, and chilli powder and cook for few minutes until it leaves oil on its sides.
6. Add grated jaggery and mix well, allow it to cool and store it in a clean container.
Healthy salad with firm mango, fresh tomato, boiled peanuts, and cucumber, onion is optional, preparation method is very simple. Boil ground nut or corn as you prefer, wash and cube cut all vegetables, sprinkle some salt and add few drops of green chilli sauce, garnish with finely chopped coriander leaves.
Mouth-watering salad can be eaten as snack time munch.
Ma (Mango)vathal, Kathiri( Brinjal) Vathal, Avarai Vathal, Cluster beans (Kothavarai )Vathal and many more…Vathal Kuzhambu is an authentic South Indian speciality.Many varieties are made with these vathals, Mandi with( Rice drained water)Puli Kuzhambu hot and spicy ,Thanni Kuzhambu mild and diluted, paruppu Kuzhambu.Vathals are nothing but sun dried vegetables prepared during the season and stored for year-long usage.
Maa Vathal may also be used in combination with Pasippayaru (whole green moong ) or Thattapayiru (cow peas)to make Kuzhambu.
Mango vathal-7 nos washed and soaked for 20 minutes
Toor dal 2 tbsp boiled
Tomato-1 no chopped
Turmeric powder-1/4 tsp
Sambar masala powder-1 tsp
Mustard seeds-1/2 tsp
cumin seeds-1/4 tsp
Curry leaves-1 twig
Method to prepare:
Add soaked Mango Vathal, Onion, and chopped tomatoes cook for a whistle along with cooked Toor dal.
After the steam released add Turmeric powder,Sambar masala powder, hing and Salt to it allow it to boil for 3 minutes’
Season it with the above-mentioned ingredients add finely chopped the onion and curry leaves .
Mixed vegetable and Vendaikkai,Kathirikkai(ladies finger,Brinjal) Mandi:
The main difference in this dish to the other dishes is that, Instead of water we use ‘Arisi Mandi’ the water we get while washing rice for making the gravy is the special ingredient. It is this water which gives so much taste to the gravy. If we prepare this dish on days when we soak rice for idly we can get thick mandi. we use green chillies instead of chilli powder for the hot taste.Here I prepare with Vendakkai and Brinjal in this picture. This same recipe can be followed to make vathal Mandi but should reduce the amount of tamarind.DSC08759
For taking the water, just wash rice once, pour out the water and soak the rice in two cups of water for 5 minutes then drain the water filter it and keep aside.(I used just the water taken from 4 cups of rice)
Avaraikkai (Broad beans or Hyacinth) -100 gms
Raw Banana-1Drumstick -1 Small onion-100gms
Drumstick -1 Small onion-100gms
Garlic flakes-5 Green Chillies-10
Chenna boiled 1/2 cup ( if preferred)
Mango small or Mango Vathal ( few pieces dried)
1/4 Cup tamarind paste (lemon sized tamarind to make paste)
1 1/2 Cup raw rice water (Rice rinsed water filtered )
Green Curry leaves
1/2 tsp Mustard seeds 1/2 Cup water
Salt to taste
Oil for frying
vegetable for mandi
Note: You can use only Ladies finger and channa also instead of collecting all vegetables.
Add 1/2 cup water to the tamarind paste.
• Wash all the vegetables and cut it into small pieces.
• Chop the onions and garlic.
• Slit green chillies.
• Heat the oil.
• Fry all the cut vegetable pieces.
• Mix chopped onions, garlic and green chillies and tomato.
• Add rice water, tamarind paste , water, salt.
• Boil till the mixture turns thick.
• Finally, Heat the oil again and add mustard seeds and curry
• Mix it well.
Can eat with curd rice, Rasam and good with Idlies too.
• Vegetable Mandi is ready.
Pirandai is a creeper that has wonderful medicinal valiues and health benefits. It is called “Adamant Creeper | Devil’s Back Bone | Veldt Grape” in English.This creeper grows easily everywhere and can be very easily grown in pots at home. I tried this recipe first time with some hesitation because of its itchy nature but the result was amazing, I should thank my sister for this interesting recipe. Delicious and healthy Pirandai kuzhambu can be served with plain cooked rice or idly , Dosa.
Pirandai has multiple health benefits: It treats indigestion, fractures and sprains, is a best worming medicine, treats piles, menstrual problems and is also the best home remedy for ear pain. Many hesitate to use pirandai because of it’s itchy nature, but if we properly handle pirandai, we can prevent itchiness in our hands. First always try to pick tender pirandai, young pirandai can be easily broken with hands and as the pirandai ages it thickens. To prevent itching in the hands, smear your hands with a bit of sesame oil before handling pirandai. After collecting pirandai, wash it well and break it at the nodes and remove the nodes too. If the pirandai is tender, you can break it with hands easily into two and pull the fibers apart, like we do for peeling drumsticks. If the pirandai is a bit aged, after breaking at the nodes, take a peeler and remove the sharp edges like we do for ridged gourd, now the prandai is ready to be used. Pirandai chutney or thogayal is very famous in my place and if you have young children at home who don’t eat well, try giving this pirandai chutney weekly twice. Even people who complain of indigestion often can include pirandai at least weekly twice in their diet. Poultice made of pirandai is also used extensively for treating sprains in my place. I always collect fresh, tender pirandai which easily breaks for using. My elders have always followed the famous adage that prevention is better than cure, so if we include these kinds of medicinal plants weekly once or twice in our diet, we can prevent many diseases.
1. Wash and cut pirandai carefully as mentioned above.
Note: To prevent itching in the hands, smear your hands with a bit of sesame oil before handling pirandai. After collecting pirandai, wash it well and break it at the nodes and remove the nodes too. If the pirandai is tender, you can break it with hands easily into two and pull the fibers apart, like we do for peeling drumsticks. If the pirandai is a bit aged, after breaking at the nodes, take a peeler and remove the sharp edges like we do for ridged gourd, now the prandai is ready to be used.
2. Cut it in to very small pieces as shown in the picture below.
3. Fry pirandai in a teaspoon of oil cook well until it chages its colour and shrings.
4. In another pan add a teaspoon of oil and roast all the other ingredients mentioned above.
5, Grind altogether with salt and tamarind to a smooth paste..
6.Heat the above mentioned oil and season it with the mustard seeds,
7. Add ground paste to it saute for 5 minutes in medium flame, add some water and jaggery, allow it to boil for 2 to 3 minutes in medium flame.
Pirandai kuzhambu is ready to serve with plain cooked rice.
Sambar is a must in south Indian meals, it takes an important place in everyday meal. This specially flavoured vengaya sambar is mouthwatering and aromatic sambar in all. Same procedure to follow as we do for regular sambar. Wonderful combination with plain cooked rice, idly, upma and dosa varieties.
Health Benefits of Shallots:
Some of the impressive health benefits of shallots include their ability to lower cholesterol levels, reduces hair fall, works as cooling agent, prevent certain types of cancer, provide anti-fungal, antibacterial, and antiviral protection, lower blood pressure, help manage diabetes, soothe nerves, boost circulation, speed up digestion, and aid in weight loss efforts.
Shallots are normally considered a variety of onions. They offer an interesting culinary flavor to foods and can be used either fresh or as a pickled vegetable product.
Toor Dal-1 cup boiled (fist full of dal wash and cook for 2 to 3 whistle)
Pearl Onion / Sinna vengayam / Shallots – peeled one cup
Salt 1 tsp
Sambar masala powder-1 1/2 tsp
Turmeric powder-1/2 tsp
Tamarind extract 1 lemon sized
Mustard seeds-1/2 tsp
Cumin seeds-1/4 tsp
Curry leaves-2 twigs
Cook toor dal, peel onion cut tomato and extract juice from tamarind, keep it ready to make sambar.
Heat Tawa with above-mentioned oil and season it, add peeled shallots saute till it changes slightly brown this gives you fantastic aroma.
Now add tomato, salt, asafoetida and turmeric powder, saute for a while until tomato leaves its skin.
Add sambar masala powder, tamarind extract, cooked dal and 2 cups of water to it, allow it to boil for 3 to 4 minutes in medium flame.
Sprinkle some coriander leaves on top, aromatic Onion sambar ie ready to serve.