Egg Curry
Egg is a versatile cooking ingredient. Many people who dont eat meat like eggs. Eggs can be cooked in many ways. This time I have made Egg curry which goes well with chappathi or rice. Preparation time: 30 minutes No of Servings: 3 Spice level: 4 out of 5 Ingredients: Eggs : 4 Onion : 1(finely chopped) Tomatoes : 2(chopped) Ginger garlic paste : 2 tsp Cumin seeds : 1 tsp Red chilli powder : 2 tsp Coriander powder : 1 tsp Cumin powder : 1/2 tsp Garam masala powder : 1/2 tsp Chicken masala powder : 1/2 tsp(optional) Oil : 1 tbsp Salt : to taste Coriander leaves : 3 strings Method of Preparation Boil the eggs for 15 to 20 min. Peel the shells and cut them vertically into two halves. Heat oil in a pan and add cumin...
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Appala poo Kozhambu / Papad Curry
Bored of having sambar and rasam???… Here is something different for you, Appala poo kozhambu. When I got married my grandmother wrote all her recipes and gave it to me. When I wanted to try something different, this recipe came into my mind. I tried this and it’s now super hit. Everyone who have tasted this liked it a lot. It’s a simple dish and goes well with rice. Preparation time: 25 minutes No of Servings: 3-4 Spice level: 3 out of 5 Ingredients: Appalam Poo : 10 or Plain Appalam (Pappad): 7 Onion : 1 chopped finely Tomato : 1 chopped Seasoning vadam/ Vengaya vadagam : 1 tsp (optional) Ginger garlic paste : 2 tsp Sambar powder : 2 tsp Salt : to taste Oil : 1 cup Coriander leaves : 2 strings Masala to Grind: Coconut-3 tbsp...
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Spicy Chicken Kuzhambhu / Spicy Chicken Curry
Spicy Chicken Kuzhambu (curry) is another gem from my mom’s kitchen and one that takes me back to the days when I was a kid. My mom would make this for me if I had a cold or wasn’t feeling well. She seems to have that magic touch always and this morning I called her up to find out how she made it. Now, I am sharing it with you here. Hope you enjoy it as much as I did. Preparation Time: 40 minutes No of servings: 4-5 Spice Level: 4 out of 5 Ingredients: Chicken: 2 lb Oil : 3 tbsp Bay leaves : 2 Cinnamon : 1″ Cloves : 3 Onion : 1/2(medium) Tomato : 2 Cumin seeds : 11/2 tsp Fennel seeds : 1 tsp Green chilies : 4 Turmeric Powder : 1 tsp Black Pepper...
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Karuveppiilai kozhambhu – Curry leaves Gravy
Today I wanted to try something spicy and the curry leaves kozhambhu came to my mind. Curry leaves possess the qualities of a herbal tonic. They are good for eyes, digestive disorders, diabetes, premature greying of hair, etc. Some of us don’t like to take it green. When it is cooked with spices, it tastes better. Ingredients: Curryleaves – 1 1/2 cup Coriander seeds – 1 tsp Black pepper – 1 tsp Urad dal – 1 tsp Toor dal – 1 tsp Dried red chillies (2″) – 4 to 5 Salt to taste Tamarind paste – 1 1/2 tsp Gingelly oil – 3 tbsp Vegetable oil – 3 tbsp Method of preparation: Heat 1 tsp of oil in a kadai and add Coriander seeds, urad dal, black pepper, red chillies and fry them Add the curry leaves finally and...
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Shredded Fish curry – Fish Puttu Kuzhambhu
We usually see fish made as a curry and meen (fish in English) kuzhambu is a favorite of many south Indians. I learnt this unique seafood recipe from my mom’s Kitchen and she tells me it’s a Chettinad specialty. It is made with shredded fish instead of whole fish and it tastes excellent. It is well known that fish kuzhumbu usually tastes the best next day with all the spices and gravy soaking in. With the fish in shredded form, the spices soak in faster and it tastes great right from day 1. Do I need to say it is one of my favorites? Preparation Time: 40 minutes No of servings: 4-5 Spice Level: 3 out of 5 Ingredients: Fish : 2 lb(King Fish or Tilapia) Coconut oil : 2 tbsp Pearl onions : 1/2 cup Tomato :...
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Ennai kathirikkai
This is a South Indian spicy dish which is served along with rice or chapathis. People who don’t like Eggplant/brinjal will definitely become a eggplant lover if they taste this. Ingredients: Small brinjals/eggplant – 8 Oil – 1/3 cup Whole tamarind – one small lemon size (soaked in hot water) Mustard seeds – 1 tsp Curry leaves – a few Salt to taste For masala: Oil – 1 tsp Coriander seeds – 1 tbsp Cumin seeds – 1 tsp Urad dal – 1 tsp Channa dal – 1 tbsp Sesame – 1 tbsp Black pepper – 1 tsp Cloves -2 Red chillies – 8 (if small 9-10) Coconut – 1/2 cup Peanuts – 2 tbsp Asafoetida – a pinch Salt to taste Method of Preparation: Heat 1 tsp of oil in a pan and add cumin seeds, cloves, coriander...
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Morkuzhambu
Morkuzhambu (Yogurt and Spiced Coconut Curry) is a popular dish in Tamil Nadu and Kerala (South India). It plays an important role in the traditional wedding menu and festivals. It can be prepared quickly and easily. Vegetables such as okra, colocasia, chayote, squash, winter melon are generally used for making this dish. Cook the vegetable accordingly before adding it to the sauce. Yogurt or buttermilk can be used to make this dish. If you want it to be thick and creamy use yogurt (2% or whole milk). For a less fat version, use low fat butter milk or yogurt. This dish is served with cooked rice and papad or thogayal (chutney). Preparation time: 30 minutes. No. of servings: 6 Spice level: 2.5 out of 5 Ingredients: Plain yogurt – 4 cups Shredded coconut – 3/4 cup (preferred fresh or frozen)...
Read Morekarakuzhambhu Powder
Preparation time: 50 mins Spice level: 3.5 out of 5 Ingredients Red chili : 1 kg Coriander seeds(Dhania ) : 750 gms Cumin seeds : 1 cup Peppercorns : 1/2 cup Peanuts : 1 tbsp Asafoaetida :1 tsp Method of preparation Fry coriander seeds ,peanuts and cumin seeds separately . Fry the remaining ingredients lightly . Grind it all together very nicely and store it in a air tight container. Tip Use this powder for kara kuzhambhu ,puli kuzhambhu .It will give nice...
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Vathakuzhambu
Vathakuzhambu is a South Indian delicacy prepared with tamarind extract, fresh vegetables and dried vathal. Vathal or vadagam are sun dried vegetables and condiments. Vegetables such as Manathakkali (known as black nightshade), Kothavaranga (cluster beans), Vendakkai (okra), Sundakkai (Turkey berry) are sun dried and stored in an air tight container. They have a long shelf life. Any of these can be used in this dish which gives you a nice aroma and taste. You can find these in the local stores in India or any Indian stores in the U.S. The blend of various spices brings a nice flavor to this dish. Vathakuzhambu and sutta appalam (roasted papad) along with paruppu thuvayal is the best combination to eat. I hope you try and enjoy this spicy gravy. Preparation time: 45 minutes No. of servings: 4 Spice level: 4 out of...
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