Vazhaipoo Kurma – a unique south indian kuzhambu recipe is very popular in our households… one of the best that i learned from my granny… 😉 what an easy way to include that banana flower in our diet! I don’t find fresh banana flower that often in stores here… but if i do see, i grab a few and get…
Description: Simple tangy egg gravy made with steamed egg omelette. Egg Gravy / Egg Omelet Kuzhambu / Egg kulambu / Steamed egg gravy / Muttai Omelette Gravy / Muttai Kaara Kuzhambu / Chettinad Muttai Omelette Kuzhambu Ingredients – 1 2 count Eggs 1 count onion 1 green chili 1 pinch Turmeric powder 2 pinch Fresh ground pepper 1…
Kozhi Kuzhambu is considered staple at my palce, be it biryani or parotta or even simple idli kal dosai… this one stands high on the list. This is one chicken curry which goes well with any kind of dish and easy to make in no time with a pressure cooker. Highlight is the use of naatu kozhi/ cornish hen which…
Smacking hot Karaikudi style Black peppercorn gravy.
Black Peppercorn kuzhambu / Peppercorn Gravy / Milagu Kuzhambu / Pathiya Kuzhambu / Karaikudi / Chettinad Milagu Kulambu / Kolambu / Kuzhambu / Spicy tangy gravy
Kurma with Babyshark ..quite interesting rite…yea absolutely this kurma tastes awesome,no need of tamarind paste..with a handful of spices this kurma goes very well with hot rice as well as side for idlies n dosais..this dish will be enough tangy as we were using tomatoes instead of tamarind paste..
Sharkfish n tomato kurma/Surameen thakkali kurma/Sura thakkali kuzhambhu/Shark tomato kuzhambu
It is popular cusine in chettinad
Fresh chick peas-1 cup
tamarind extract from 1 nellikai alavu puli-1 cup
sambar onion-1/2 cup
grated jaggery-1 tablespoon
kuzhambu milagai podi
cook the fresh chick peas separately in water
drain the water and take only the cooked pea
sputter the vadagam in oil and add karuvepilai,garlic & chopped onoin.Fry it well.
Add kuzhambu milagai podi and fry it
Add tamarind extract and boil it with salt.
A rare dish in North India as Mochai is usually used in South…..
Inorder to enjoy the true essence of Chettinad cuisine, always prepare the dish with fresh spices and masalas… don't ever compromise over any susbtitutes. This meen kuzhambu is just like any other regular kuzhambu preparation except its made with a fresh blend of spices and sauteed in pure sesame oil which gives life and brings out that finger licking flavour.
Chepa Pulusu is a tangy fish gravy famous in Andhra Pradesh. (Chepa – Fish, Pulusu – Tangy Tamarind gravy) This preparation is similar to our Tamilian Meen Kuzhambu but very spicy made with plain red chilli powder which gives that nice red colour to curry.