Divine Aroma in my Kitchen
ALWAYS SIMPLE AND YUMMY
Tuesday, January 21, 2014
Penne Pasta Salad in 10 minutes
Sunday, December 22, 2013
Re-Posting : Pepper Kuzhambu/ Milagu Kuzhambu /Pepper Gravy
Milagu is Pepper and Poondu is Garlic. Whats all about "wonder drug" treatment.Yeah, we are talking about garlic and pepper here...Lets see whats all about this?
Five - Six times a week , we eat some junk foods,french fries,burgers,Chats etc made with different oils and tense our intestines. So, I have decided to clean our internal body once a week.Poondu/Milagu Kozhambu otherwise known as Garlic/Pepper Kozhambu is the best one.
If you google garlic and its medical value, you may find it be called as "Wonder Drug". Its a reputation for preventing everything form the Common Cold and Flu to the Plague!
At the same time, pepper has also its own benefits.In Ayurveda, Siddha,Unnani medicines, it has proved remedies to Constipation, Diarrhea, Earchae, Gangrene, Heart Disease ,Hernia ,Indigestion ,Joint Pain etc.,
As we keep ourselves clean everyday, its also our duty to keep our internal body clean and healthy. Once a week, its better to prepare this Milagu/Poondu Kozhambu and have it.And to our surprise, am using sessame oil which is also good for health. In tamil, it is called as "Nalla ennai" which translates as "good Oil". Its always better to use Sesame/gingelly oil for this one.Its just a 5 step process.
Here is the recipe:
Ingredients:
Tamarind - 1 big lemon size
Sessame Oil - 2 spns
Garlic - 10-12 cloves
Long red Chillies- 1
To fry and Grind:
Milagu/Black pepper- 1.5 tsp
Kalla Parupu/Channa Dal - 1 tsp
Toor Parupu/Toor Dal - 2 tsp
Molaga/Long red Chillies- 3
Asafoetida/Perungayam - 1/2 tsp
Tempering:
Mustard - 1 spn
Method:
1) Extract tamarind Juice and keep aside.
2) Take a small vessel or Kadai, pour oil and Mustard. Wait till it splutters.
3) Peel garlic and put in the kadai and fry for 2 minutes. Add 1 long red chilli also.
4) While its doing so, pour tamarind water in to the kadai with the salt.
5) Afer boiling for 5-10 mts, pour the grinded mixture and let it boil for 5 minutes.
Thats all it takes to do.
P.S: After garnishing with curry leaves , you can fry 2-3 garlic in oil and put it on top.It smells wonderful.
Saturday, November 30, 2013
Peanut Tamarind Curry / Verkadalai Vathakuzhambu
Is there someone who doesn't love peanut? From tasting it raw till store-bought Honey Peanuts, it taste delicious. And its a good snack too,unless we eat it as snacks...Peanuts are widely used in Rice, Chutneys or mixed in some gravies like Mirchi Ka Salan. Why not use it in Kuzhambu/Tamarind based Curry. I was introduced to this Verkadalai Vathakuzhambu in my husband's family and everytime see my family loving it as if they were having it for the first time after long time. Though it i prepared every once a week, this flavour got stuck in my tongue and I made one this weekend. Normally, if I make this on weekday, it stays in my fridge for 2-3 days, but I don't guarantee this when it is made on weekend.
Whenever this curry is made, Dal based vegetable will be a good match for this along with plain rice. But I am making simple beans curry with coconut. My husband's favourite one and li'l ones too... Since I had already posted Channa Tamarind Curry/Channa Vathakuzhambu in this blog, I am going to do everything on that recipe(if you come across,otherwise you can refer here) but subsititute Channa with Peanut.Also, unlike other Tamarind based curries, this one will take more oil but to mention its Gingelly oil or otherwise called NALLA ENNAI in Tamizh which means good oil.The more oil , more it tastes better.I would recommend making it with only GIngelly oil.
Ingredients:
Big lemon-sized tamarind(puli)
1 spn Mustard seeds
1 spn Channa dal
1 spn Urad dal
1 spn Toor Dal
1 cup of Peanut , soaked in water overnight and pressure cook for 3-4 whistles
4-5 Methi seeds
4-5 Red Chillies
2 heep spn Sambar powder
6-7 Curry Leaves
5 Spoon Gingely Oil
Method:
1) Take a kadai, Pour Gingely oil
2) Add Mustard Seeds , Channa Dal, Urad Dal ,Toor Dal, Methi Seeds, Red Chillies
3)Then add Cooked Peanut and the Sambar powder. Fry for 2 minutes.
4 Add the Pulp of Tamarind Juice. Also, make the pulp thick so that you get semi consistency at the end.
5) Add the Salt, Hing which I forgot to mention in the Ingredients.
Wait for 5-8 minutes till it boils, then simmer to Medium- High and let it cook for 10-15 minute till you get thick consistency.
Enjoy with Rice and nice south indian side dish.
Will post the pictures tomorrow.
Tuesday, March 19, 2013
Karadaiyan Nonmbu Adai

Subscribe to:
Posts (Atom)