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 :) 

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...