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Posts Tagged ‘Tamarind’

As long as you have something you never realize the value of it. Once it is no more , you want it more and more. You heart yearns for it, starves for it …This is true not only for the worldly possesions, but also for silliest things like the pickle your mom made for you. Yes, my mom’s pickle which I brought from India got over. Don’t ask me how. Though I had the recipe scribbled in some notebook, I never thought of it so long. Now, once the pickle jar is empty, I searched for the book all over the house atleast to blog the recipe and refer back in leisure to make some by myself. What a selfish motive for blogging?Thats ok. I know the recipe I gonna blog here is worth  sharing with my friends though it is on selfish motive. Here is  my treasured recipe. …          

                                                       

Tomato pickle

 Rice mixed with tomato pickle.

Ingredients

Tomato- 1 kilogram

Tamarind- 50 gram

Dry red chilli- 50 gram

Salt- 2 tsp

For tempering

Oil- 100 grams

Garlic- 100 gram

Mustard seeds- 1/2 tbsp 

For grinding

Mustard seeds, cumin seeds,fenugreek seeds -each  1 tsp

Method

 Day1

Chop the tomato into big cubes.

Add salt, tamarind, dry chilli and let it stand in the bowl for 1 day (in shade).

Day 2-3 

Spoon out the tomatoes alone in a wide plate and dry them in sun  for 2 days. Let the other  ingredients be in the bowl.

Day 4

Grind the tomatoes and the rest of the mixed ingredients (salt ,tamarind, chilli) in a blender or grinder. My mom used a grinder.

Heat the oil in skillet and  temper mustard seeds in it.

Add garlic and saute well.

Add the ground tomato mix and  turn off the heat.

Dry roast mustard seeds, cumin seeds and fenugreek seeds and  powder them separately.

Add this to the pickle when it is completely cool.

                #######

Preserve the pickle in a dry bottle and place it in a cool dry place.  Serve with idly, rice, dosa or simply eat in a spoon whenever  you feel like. Now you know the reason why the pickle got over so soon…!

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What if there is a unexpected visitor? What if you went for shopping and came late to home? What if it is raining out and you yearn for something hot and spicy? What if you are lazy and donot want to do the usual sambhars? Then, it is time to tell you about this quick and easy, kudamilagai kara kuzhambhu. I like this for the dominant smell of cumin seeds and the tasty blend of green peppers with tamarind.

Ingredients for spicy green pepper stew

Ingredients:

Green pepper- 1

Medium sized onion- 1

Small tomato- 1

Garlic – 4/5 cloves

Tamaring extract- 1 tbsp

Red chilli powder- 1 tbsp

Coriander powder – 2 tsp

Turmeric powder- 1 pinch

Cumin seeds- 1 and 1/2 tsp

Coconut – as needed

For tempering:

Oil- 1 tbsp

Vadagam – 1/2 ball

Curry leaves

Method:

Chop onion and tomato. Peel the garlic. Chop them if they are big cloves. Core and chop the green pepper into 1/2 ” squares. Dry roast the cumin seeds. Grind cumin and coconut into a fine paste. Extract tamarind juice.

In a skillet, heat oil, sputter vadagam  and  add curry leaves. Now add the onion  and garlic. Fry till they turn transparent and add tomato and green peppers. Add salt to wilt the tomato quickly. When all are sauted well, add turmeric powder, chilli powder, coriander powder. Cook for some time. When the peppers become soft, throw in the tamarind extract. Bring it to a boil and finely add the ground  paste (and water if  needed), according to the spice level and  thickness required.

For the strangers to vadagam:  Follow Indira’s method of doing the tempering.

This could be an entry for ‘Warm me up baby’ event  hosted by Rosie.

Lunch- Rice , capsicum kuzhambhu and potato curry.

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I studied from hostel and I was the only one who was 3 hrs travel from the home town.All my friends were from far south with atleast 10 hrs travel. So, whenever my mom visits me , she brings this dish for her home sick daughter and friends in a big container. Whenever she brings this kuzhambhu, none in our group will taste the mess sambhar for a week. The reason , longer the kuzhambhu stays  out, tastier it is . It stays gud even for a week outside the refrigerator.So, I am  happy to share my friends’  all time favourite dish.

Ingredients:

Ingredients for inji poondu kuzhambhu

Medium sized onion-  1

Large tomato- 1

curry leaves

Garlic- 7-8 cloves

Tamarind- lemon size

Vadagam– for seasoning/thallipu

To grind: 

Ginger/Inji-  2 inch piece

Cumin seeds- 1 tsp

Coriander seeds- 1 tsp

Dry chillies- 5

Poppy seeds- 1 tsp

pepper corns- 1/2  tsp

fenugreek seeds- 1/2 tsp

Soak the tamarind in warm water. Extract the juice.

Chop the onion into bite size chunks. You can also use pearl onion for greater taste. Chop the tomato finely.Peel the garlic.

Heat oil in a pan and fry the ‘ to grind ‘ items one by one. Take extra care while frying fenugreek. If they are burnt, it spoils the dish.You can avoid fenugreek, if you are not  confident.

Grind the fried spices to a fine paste.

Heat  2 tbsp of oil in a kadai and sputter  the vadagam/ simply mustard seeds and urad dall.

Add curry leaves, garlic and onion. Fry till the onion turns transparent .

Add tomato , salt and tumeric powder and fry till all juice comes out.

Add the ground paste , saute a little and pour water.

When the raw smell diminishes, add the tamarind extract and  let it  cook on low heat for sometime.

Turn off the heat when oil starts floating on the top .

The aroma of the inji  will fill your house and all your digestive enzymes will start secreting at once.Go ahead and  dig in.

Rice with inji poondu kuzhambhu and potato curry

I love the onions in this kuzhambhu with curd rice. They marry so gladly and makes my taste buds happy.

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This is the most favourite kuzhambu in our family. My amma makes it very often and it is never boring . It tastes so good with the fried vathal (rice crispies).

Before digging in the ingredients, I need to tell you about the vadagams (seasoning balls)  we make in our region. It is a mix of mustard seeds, urad dall, gram dall, crushed garlic , crushed onion, curry leaves , fenugreek seeds. In the summer when the onion are sold cheaper, our ladies prepare these balls for the whole year ahead. They crush onion and garlic, mix the other ingerdients along with oil. Make balls and sun dry it for several days . These are preserved in porcelain containers . It has for itself a special aroma and is much simpler way of doing the thalippu (தாளிப்பு)/popu.

Vadagams

Now to the dish:

Ingredients:

Toor dall- 1/3 cup

Cumin seeds/jeera- 1 tsp

Peppercorns- 10 nos

fenugreek seeds-1 tsp 

Red chillies- 5 nos

vadagam- 1/3 ball

medium yellow Onion -1

Plum tomato- 1

Garlic- 3 cloves

Canola oil- 1 tbsp

Tamarind – amla size

Ingredients - varutha paruppu kuzhambhu

In a pressure cooker , heat the oil, sputter the vadagam, pepper, jeera, fenugreek seeds,chillies in the order mentioned. Then , add the dall and fry it till golden yellow. Add adequate water , cook with onion, garlic and tomato.  When cooked well, add salt and  tamarind and give a stir with hand blender.(Back home my amma does it with  maththu and kal chatti. The tasty kuzhambu is ready.I  am  happy to share my favourite menu with all of you. Give it a try and you are sure to thank me.

                         

Fried dall and spices with onion, tomato and garlic

         

Our meal- Rice, varutha paruppu kuzhambhu, eggplant curry and arisi kanji vathal

             

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