IruPuli Kuzhambu

A recipe which I learnt from a neighbor some years back which she often use to do. I remember tasting it during my childhood days when my grandma used to make but never had a chance to get her version. As it tasted similar to my grandmom's version, I ensured I save this to my diary. Many of the authentic recipes I learnt from my neighbor aunty who is a skilled cook.Her Pongal Kuzhambu and Poricha Kuzhambu are my favourites.

This Irupuli Kuzhambu is made in different ways, a combination of two sour agents among Tamarind, Sour Curd and Mango. Any two will be combined to make this, as it has two souring agents it got this name. The Methi Seeds gives a unique aroma to this Kuzhambu. Its paired with Kali Kindina Dosa which is another favourite dish of mine, which also I happened to revive after going through the post of the cooking legend Chithra Viswanathan amma (Chitvish).

Goes well with Hot Rice and Spicy Potato Curry too :) 

Mochai Thengaipaal Kuzhambu / Field Beans Coconut Milk Gravy

Mochai or Field Beans is one of the tasty legumes and it has loaded nutritional benefits which many of us are not aware. It has a unique flavour and add a great taste to any recipe cooked with that. It is rich in soluble fibre and hence very good for diabetic persons. It is also a rich source of Iron and aids in healthy hair growth. It is also a store house of important minerals like manganese,calcium and magnesium which is essential for good bone development. Being a rich source of potassium it aids in digestion as well.

Even though we can make a lot of recipes with this tasty legume, this flavorful gravy is my favorite as it has the unique blend of coconut milk and spices. I never miss doing this recipe during the season of Field Beans every year.

Green Peppercorn Spring Onion Kuzhambu

Green Peppercorns are the unripe berries of the tropical vine Pepper (Black Pepper which is the processed form of ripe berries). Green Pepper has an exotic pungent taste and flavor, besides which it offers a lot of health benefits. They aid in better digestion by increasing the level of HCL in our stomach. They help to destroy the bacterial growth in the intestinal tract. Also they have abundance of Iron, Vitamin K and above all it is a rich source of antioxidants. It also has active components that will burn out fat cells and thus aids in weight loss. It shows anti cancerous properties too.

We have the lushy Pepper Vines in our garden at my native and we get Pepper for the entire year from the four to five vines that we have. Got a chance to get some fresh green pepper corns when I visited my place two days back for Pongal Celebrations. Thought of trying this Kuzhambu which was long pending in my list. I made a twist by adding Spring Onions which really enhanced the taste and flavor. A must try recipe I would say. :)

Kendhata / Pongal Kuzhambu - Tanjore/Mayavaram Style - Pongal Special Recipes

Pongal is the traditional South Indian Harvest festival equivalent to Thanksgiving in Western Countries and it is celebrated elaborate and in a grand manner, for four days all over South India. It is celebrated on the First Day of the Tamil Month Thai (10th Month in Tamil Calendar). First day is celebrated as Bhogi where we dispose old worn out house hold materials and buy new ones. Second Day is the Perum Pongal or Soorya Pongal, during which people make Sweet Pongal and White Plain Pongal before Sun in new pots and offer it to Sun God as Sun being the major source of light for crop cultivation. We offer Sugarcane, Pongal and Banana on this day . Third Day is Celebrated as Maatu Pongal which is more for the Cattles and it is celebrated grand in village sides, even though people living in cities miss the chance of seeing such grand celebrations. Fouth Day is end of the Pongal Festival which is called Kaanum Pongal (Kaanum means Reunion), on which day people go and visit relatives houses and have some sort of get togerher in public places like Beach, Park etc.,
Pongal recipes include Sarkarai Pongal made out of New Rice with Milk, Jaggery and White Plain Pongal. Also we make Pongal Kuzhambu with all the veggies that are available during the season as a mark of offering the produce to the Sun God.

Here am sharing one authentic Pongal Kuzhambu Recipe which is a traditional recipe of Thanjavur/ Mayavaram, called as Kendhata. My Mom who hailed from Mayavaram is an expert in making this recipe and this is one recipe which I have always cherished as a child. It has the goodness and flavour of all country vegetables, lentils, tubers,..even they add Amla and Sugarcane Pieces. On Pongal Day night, they used to add water to the White Pongal and keep. The next day morning, they add in lot of fresh curds, chopped shallots and green chillies with salt as needed and prepare creamy curd rice. This Kuzhambu is reheated and made thick (we call it SundaKuzhambu) and served with the cold curd rice. Its heavenly to have this combo. Happy to share this traditional recipe for this Pongal. Thanks to mom for sharing me the recipe.

Happy and Prosperous Pongal to all :)

Mixed Veggies Kuruma Kuzhambu

This is one recipe which is my Mom's signature recipe I would say and for the flavor and aroma that will appetize everyone at home whenever she makes this...The best part is we get the nutritive value of all the veggies in a more tastier way..Goes well with hot rice and even Idly, Dosa, Chapathi and Pooris. And its the best recipe to make when you have one or two of all veggies where we always end up in Avial,Kootu or even Kadhamba Sambar.

Thanks to Mom for such a great recipe which is most liked by all at home..

Try it and you will sure enjoy it :) I personally love this as side dish for creamy curd rice :)

Veldt Grape / Pirandai Kuzhambu

After a gap, I somehow squeezed in some time to post this authentic,healthy, digestive and Lip smacking recipe  "Pirandai Kuzhambu" in my Kuzhambu Series. This recipe is very close to my heart as this is one which I have always relished in my childhood with my grandma..She is such a hardworking lady and I have never seen her giving rest for herself..Those were not the days wherein you will have the accessibility to painkillers when you really feel body ache due to heavy work. Whenever she feels that she is tired and have body pain, she immediately do this or the Pirandai Thogayal and have it mixed with Hot Rice with gingelly oil which she used to say will relieve her from those pain. This one has an unique taste and flavor and I kind of got addicted to this from my childhood..

Pirandai is a type of creeper which has lots of medicinal value and health benefits. It is also called "Adamant Creeper/Devil's Back Bone/Veldt Grape" in English and it's botanical name is Cissus quadrangularris and it is called Hadjot in Hindi. This can be grown easily at home and I do have this in my balcony.It treats indigestion, fractures and sprains, is a best worming medicine, treats piles, menstrual problems and is also the best home remedy for ear pain.

Ellu Kuzhambu / Sesame Gravy

Sesame seeds..a wonder seed with innumerable health benefits. Its known to be a low glyceimic food and it reduces the bad cholesterol ie., LDL (Low Density Lipoprotein)and at the same time adds HDL (High Density Lipoprotein) in our body. Not only that it adds unique flavor to any recipe when added. Here's an interesting recipe to go well with hot rice or a great accompaniment for curd rice, Ellu Kuzhambu/ Sesame Gravy. This recipe I learnt from my neighbor some years back and I love the taste and flavor of this gravy.

Manga Vathal Arachuvitta Kuzhambu

An authentic grandma recipe which I have always relished in my childhood and its a favorite one for all in the family. Goes well with Hot Rice accompanied by Appalam or Vathal and I like it best with Curd Rice..It has no tamarind added as the Mango will impart the sour taste. If you make dry mangoes during seasons you can relish this throughout the year.

Milagu Poondu Kuzhambu

An authentic Lip-smacking Kuzhambu learnt from my grandma...Milagu kuzhambu (Pepper Gravy) with Garlic..A recipe to relish with hot rice or curd rice and my all time favorite..

Ingredients:
Pepper corns 3 tablespoon
Toor dhall 2 teaspoon
Urd dhall 1 teaspoon
Raw rice 2 teaspoon
Tamarind extract 1 cup (thick)
Asafoetida a pinch
Turmeric powder half teaspoon
Mustard half teaspoon
Salt as needed
Powdered Jaggery half spoon


Method:
Dry roast raw rice..Pepper corns..Toor dhall...urd dhall..asafoetida..and powder them nicely
Heat three spoons of gingelly oil in a pan...add mustard seeds and allow it to splutter...garlic is optional and if adding,..add a cup of garlic and saute...add the tamarind extract...turmeric powder and salt as needed...bring it to boil...add the powder slowly by stirring continuously as it might form lumps...allow it to cook until the aroma comes...add the powdered jaggery and switch off when it becomes thicker...