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 :) 

Pidi Karunai Masiyal / Mashed Yam

Pidi Karunai is called Yam in English. Botanically it belongs to the Genus of Dioscoria which forms the edible tubers. It is often confused with Elephant Foot Yam which is called Senai/ Chenai in Tamil. Sepankizhangu is called Taro which is different.

Yam is a crunchy edible tuber which is a good source of energy and dietary fibre.

Dietary fiber help reduce constipation, decrease bad (LDL) cholesterol levels by binding to it in the intestines and lower colon cancer risk. It also regulates steady rise in blood sugar levels.
It is an excellent source of vitamin B Complex and Vitamin C. Vitamin C play some important roles as anti-aging, immune function booster, wound healing, and bone growth.It also has considerable amount of Vitamin A.

It is a rich source of minerals like copper, calcium, potassium, iron, manganese, and phosphorus.It is used in many Ayurvedic preparations and is a best medicine for treating Piles and Constipation.

This Mashed Yam recipe is a delicious accompaniment with South Indian Gravies like Sambar and Rasam. Also goes well with Curd Rice.

Narthangai Verkadalai Kuzhambu/Citron Lime Peanuts Gravy

Narthangai is called as Citron Lime or Key Lime and it is a hybrid between Lemon and Sweet Lime. It has a rough, tough dark green leathery skin with less acidic juice inside. It has lots of health benefits and it is proven that it helps in alleviating high blood pressure. It has lots of potassium in it which is very good for heart health. The juice if taken with warm water acts as an excellent blood purifier and liver cleanser. It gives cooling effect to the body and aids in proper digestion. I rather say it as Natural Antacid :)

We make dried salted form of citron lime every year during the season which can be preserved for years when perfectly done with proper drying. I love the flavour of this Citron Lime and its an excellent accompaniment for Curd Rice or Rasam Rice especially when we suffer from Nausea or even when we are sick. Wanted to have the flavour added to peanut gravy which was my plan for the day's menu and hence tried this Kuzhambu and it turned out to be very tasty and delicious.

Its best with Hot Steamed Rice or with even Curd Rice.

Try and let me know your feed backs :) Happy Cooking :) 

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 :)

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.

Mango Tango Rasam

A flavorful and delicious version of Rasam to relish during Mango seasons.. Once tried you will fall in love with the taste of this recipe..

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.