One of my favourite dishes Viral meen kulambhu, i am so interested to get it because fresh fishes tastes so good when cooked, also viral fish tastes great.



Ingredients
  • Veral Meen-1 kg
  • Tarmarind Water-3-4 cups
  • Turmeric powder-1 tsp
  • Chilli powder-2 tsps
  • Coriander powder-3-4 tsps
  • Small Onion-1/2 kgs
  • Garlic-8 pallu
  • Mustard/urad/Methi dal -each 1 tsp
  • Sesame Oil-each 1 tbsp




Method
  1. Clean Fish
  2. Soak lime size tamarind in warm water
  3. Take thick vessel (i used manchatti) and add all the oils (i used sesame oil)
  4. Fry Mustard, urad dhal, Methi dhal. Once splutter add onion and garlic. Fry till the onion color change and nice aroma comes. Based on the onion and garlic fry only the curry taste greater.
  5. Squeeze tamarind and get 3-4 cups of its water
  6. Add turmeric ,chilly and coriander powder to fry
  7. Keep on stirring until oil oozes out
  8. Add tamarind water and make it boil for 10 mins
  9. Once the raw flavor gone, add the fish in boiling curry and close the lid. Now switch off flame.
Now our favorite fish curry ready to serve. 
Continue reading
    Share:
Karuppatti / palm jaggery paniyaram is an authentic dish prepared in southern part of India.

Palm Jaggery is rich in calcium, iron and other useful vitamins and minerals.

Ingredients

  • 1/2 cup - Raw rice
  • 1/2 cup - Boiled rice
  • 2 tbsp – Whole black gram without skin / Ulunthu
  • 1 tsp – Fenugreek seeds
  • 1 cup - Karuppatti / palm jaggery / panai vellam (break into small pieces)
  • 1/2 cup – Coconut grated
  • 1 or 2 nos – Cardamom (crushed or powdered)

    Method

    1. Wash and soak raw rice, boiled rice, whole black gram and fenugreek seeds, all together for 3-4 hours.
    2. Grind soaked items in a mixer grinder with little water or enough water to a smooth batter. The batter should be thick and allow them to ferment overnight, set aside.
    3. Heat a pan, add palm jaggery and 3 tbsps of water, cook until palm jaggery completely dissolve. No need of any specific consistency. Filter the hot syrup into the batter and mix well.
    4. Add crushed cardamom and grated coconut to the batter. Mix everything well together and set aside.
    5. Heat paniyaram pan. Put 2 to 3 drops of oil in each hole; fill each hole with the batter and drizzle few drops of oil on the top. After 2 – 3 minutes, flip over to cook the other side. Once both sides turn golden brown. Ready to Serve. 
    Continue reading
      Share:


    Ingredients
    • 1 cup – Sambar onion
    • 1/2 cup – Garlic
    • 1 no – Tomato
    • 5 to 6 nos – Brinjal / eggplant / kathirikkai (as shown in picture)
    • 1 no – Tamarind (gooseberry size)
    • 1 pinch – Turmeric powder
    • 11/2 tsp – Red chili powder (as needed)
    • 1 tsp – Pepper powder
    • Salt as needed
    • 3 tbsp – Sesame oil
    • 1/4 tsp – Mustard seeds
    • 1/4 tsp – Split black gram
    • 2 pinch – Fenugreek seeds
    • 4 to 5 nos – Curry leaves
    Method
    1. Soak tamarind in 1 cup warm water and squeeze out the pulp.
    2. Heat sesame oil in a pan, season with items given for seasoning. Add crushed sambar onion and garlic, saute for few seconds or until translucent.
    3. Then add chopped tomato and saute until mushy. Now add turmeric powder, red chilli powder and pepper powder, saute until raw smell goes off.
    4. Add Brinjal / eggplant / drumstick / , cover with lid and cook until 3/4 done. Finally add tamarind water along with required salt and allow them to cook completely. Serve hot with white rice and appalam.
    Continue reading
      Share:

    Ingredients
    • Ladies finger (clean with cotton cloth)
    • Fenugreek Seeds - 1/4 tsp 
    • Mustard Seeds - 1/2 tsp 
    • Curry Leaves - 3-4 
    • Red Chilli Powder - 1 tbsp 
    • Coriander Powder - 2 tbsp 
    • Turmeric Powder - 1/4 tsp 
    • Garlic - 6 cloves
    • shallots -6 
    • Tomato - 1
    • Tamarind Concentrate (dissolved in one cup of water)
    • Salt - 1/2 tsp 
    • Sugar

    Method
    1. Use Gingelly Oil, it will increase the taste.
    2. Heat the gingelly oil and add the mustard seeds, curry leaves, fenugreek and garlic. When brown, add the shallots and saute till the onions are a little yellow. 
    3. Add the vendaikai and fry for a few minutes.
    4. Add the tomato and saute again for a few minutes. Now add the turmeric, coriander powder, chilli powder and salt. 
    5. Fry till mushy. Add the tamarind water. 
    6. Bring to a boil and continue boiling until it reduces to half the amount. 
    7. Add the sugar at the very end, a few minutes before removing from heat.Serve hot with rice.
    Continue reading
      Share:
    Ingredients needed

    Chopped pumpkin (parangikai) - 2 cups
    Mustard -1 tsp
    Urad dal - 2 tbsp
    Red chillies - 3
    Whole pepper -4
    Tamarind - small piece
    Curry leaves - little

    Method

    Heat a tbsp of oil and saute pumpkin till soft. Keep aside.

    Heat 2 tsp of oil in the same pan, add mustard seeds, when they sputter, add urad dal, red chillies, black pepper and curry leaves.

    Saute till dal turns golden brown. Grind it along with cooked pumpkin, salt and tamarind.

    Continue reading
      Share:
    Medicinal Use
    Kathalai poo contains over 20 minerals, all of which are essential to the human body. The human body requires 22 amino acids for good health -- eight of which are called "essential" because the body cannot fabricate them. Aloe Vera contains all of these eight essential amino acids, and 11 of the 14 "secondary" amino acids. Aloe Vera has Vitamins A, B1, B2, B6, B12, C and E. In India, Aloe vera is believed to help in sustaining youth, due to its positive effects on the skin. Hence it is called ghee kunvar or ghee kumaari.



    Ingredients
    Kathalai poo - 2 cups
    Urad dhal - 2 tbs
    Garlic- 3 pods
    Green Chilly- 2
    Tamarind- small ball
    Salt - as required
    Oil – 4 tsp
    Mustard seeds - 1 tsp
    Urad dhal - 2tsp
    Curry Leaves

    Method

    1. Clean Kathalai poo. Remove the unwanted parts.
    2. Heat 1tsp oil and add urad dhal.
    3. When it turns golden, add garlic, slit green chillies and kathalai poo.
    4. Add salt and saute till the mixture becomes dry.
    5. Add tamarind and 1/4cup water. When it starts boiling, switch flame to low and cover pan.
    6. When it is fully cooked and little water remains, switch off flame. Allow it to cool.
    7. Grind it to a smooth paste.
    8. Heat oil and splutter mustard, urad dhal and curry leaves.
    9. Add the paste and cook on low flame. Cover the pan because it splutters a lot.
    10. When oil separates switch off flame and transfer thuvaiyal to a serving bowl.



    Continue reading
      Share:
    Ingredients

    • Toor Dhal-1/3cup
    • ed Chilly-3
    • Salt-to taste
    • Cumin Seeds-1/2tsp
    • Fennel-1/2tsp
    • Rice Flour-1tsp
    • Tomato-2
    • Pearl Onion-10
    • Sambar Powder-1tsp
    • Salt-to taste
    • Tamarind-gooseberry sized ball
    • Curry Leaves-a sprig
    • Hing-1/4tsp
    • Mustard and Urad Dhal-1tsp
    • Oil-8tsp

    Method
    1. Soak dhal for 2 hours.
    2. Drain water completely and grind it along with cumin, fennel, red chilly and salt to a coarse mixture. Do not add water.
    3. Add rice flour and half of the finely sliced onions. Knead it and divide into 10-12equal sized balls.
    4. Heat oil and splutter ustard and urad dhal. Add hing and curry leaves.
    5. Add remaining onions and saute till golden.
    6. Add tomatoes and cook until mushy.
    7. Soak tamarind in water and extract juice. Add this to the onion.
    8. Add sambar powder, salt and turmeric. Add generous amount of water.
    9. When it starts boiling add the balls one by one. Add one and wait until it floats. Then add the next ball.
    10. When finished adding all the balls, simmer until the balls are completely cooked and the gravy thickens. Serve hot with steamed rice.


    Continue reading
      Share: