A recipe for passion is always simmering !
Any form of vathal kuzhambu is one awesome combo for curd rice. I’ve already posted a detailed Vathal kuzhambu recipe using manathakali vathal using special homemade vatha kuzhambu podi. Todays recipe is an easy to make vathal kuzhambu using dry turkey berry / sundakkai vathals using sambar powder/ kuzhambu podi making it perfect for beginners and bachelors who want to…
Sambar is one of the staple in most Tamilian households, its like there is no other dish that can be so satisfying and hearty than this humble lentil soup. Here is a simple Madras style sambar that amma makes often with meen varuval on the side…. an awesome combo! Back home, sambar powder is not typically used for everyday sambar…
Brussels Sprouts are leafy green vegetables, a member of the cabbage family…looking cute just like miniature cabbages. The only downside is, it has this strong, pungent taste which make many dislike this humble nutritious vegetable. Getting my family to eat brussels sprouts is quite a task and unless there is some flavor that surpasses the cabbage flavor, they wont even…
Pasi paruppu sambar is a simple, easy sambar recipe which you can make under 30 minutes. Tamilians prepare this quick version of sambar often to go with Idli or dosai, even with rice. There are many versions of moong dal sambar / pachai paruppu sambar, moong dal kuzhambu…. I personally love my mom in law version where she make this…
Kesari Bhat is a popular and easy sweet dish from Karnataka. It is one of the easiest of all sweet preparations and its like every festive or special occasion will have this under the menu. Traditionally rava / semolina is used to make this dish… sometimes paired with fruits and nuts. Today I’m sharing the same recipe but made with…
If you are looking for a new leafy green to shake up your spinach routine, try Amaranth ( Mulai Keerai / முளைக்கீரை ) greens. It is a terrific source of vitamin A, folate, iron, and calcium, and it tastes pleasantly earthy, available all year long in most Asian markets and Indian grocery stores. There are three common types of Amaranth leaves, one…
Here’s something hearty and healthy for these cold wintry days. Usually or mostly Black eyed peas makes us think of a sundal recipe or quick salad recipe. But they pair well with gravies too. They are real friendly with most common veggies like brinjal, bottlegourd and drumstick. Moreover you don’t have to break your head about pre-soaking overnight, these are softer dried peas and require just about 10 minutes of soaking time. Here’s a light version of kara kuzhambu recipe made with black eyed peas and drumstick which when accompanied by plain rice and appalam will complete a full course meal.
Kuzhambu / Kulambu / Kaaramani / Thatta Payir Kuzhambu / Kongu Samayal / Puli Kuzhambu
Asparagus is one veggie which is very versatile, though the appearance may look weird and rugged they always seemed humble, bowing to suit your culinary needs. If you remember, I've always compared the taste of this vegetable to that of raw peanuts… and that induced me to make this chutney, which tasted similar to raw peanut chutney with slight appearance and smell of Ridge gourd thuvayal.
Asparagus Thogayal / Chutney / Thuvayal / Asparagus Masiyal / Asparagus Dip
Long beans, are like any other beans except, its pod grow longer, about half a yard long and hence its also known as Yard long beans. They belong to the legume family (Cowpea / Blackeyedpea) and taste similar regular green beans but with less sweetness. Good when stir fried or steamed. Here's a simple stir fry version seasoned with Indian spices.
Normally a bunch might have about 50 to 60 beans, my recipe is for half of that. They can be refridgerated for 2 days but taste better when fresh and bright green.
Mixed vegetables flavoured in sour curd tempered in coconut oil. (Aviyal / Avial / Mixed Vegetable Curry)
