Poodu @ Garlic Kuzhambu

Poondu Kuzhambu - Garlic Kuzhambu

Posted by Chef Swaminatha Sharma on 18/08/2019

Soak 1 lemon sized tamarind for 30 mins in warm water, squeeze and keep aside.  To this add 1 tomato made to puree, 1 tsp of Aahraam's Red Chilly Powder, 1/2 tsp Turmeric powder, required qty of sea salt, 1/2w tsp of Aaharam's Asafoetida, mix well and keep ready. 

In a Kadai, add 75ml Gingelly oil, splutter mustard seeds, Fenugreek (Vendhayam), 1/2 tsp Urud dal and channa dal, 1 arc curry leaves, 1 green chilly, 2 red chillies, one by one.  Now add 20 to 25 pods of Garlic and saute well until Garlic turns its colour.  Now pour the Tamarind Mixture and bring to boil in medium flame for 5 to 7 mins.... Check the consistency of the Kuzhambu.  Once oil oozes out, remove and transfer to bowl.  Serve after 30 mins.

The taste of the Kuzhambu increases once its served after a day with plain steamed rice, served with Keerai Koottu or Fried Pappads.... 

Tindora (Kovakkai) Masala

Tindora Masala

Recipe by Chef Swaminatha Sharma

Cut Tindora (Kovakkai) into 8 pieces, bring to boil with Salt and Turmeric powder, once cooked, drain water and keep ready.  Grind 1 big onion and 2 medium sized tomato separtely and keep ready.  In a wok, add 2 tsp oil and 1 tsp ghee.  Add Jeera, grinded onion and saute well.  Add GG paste 2 tsp or according to taste.  Saute well.  Add grinded tomato (Puree) and mix well.  Add the cooked Tindora (Kovakkai) and mix well.  Now add Turmeric, Chilly, Coriander, Jeera and Garam Masala powders each 3/4 tsp and mix well. Check for water consistency.  Add water if necessary for your level of choice. Cook in medium flame for 2 mins with lid covered.  Remove and add 1/2 tsp sugar and mix well.  Top up with finely chopped coriander leaves and serve hot with Phulkas / Naan of your choice.... Your dhaba style Tindora Masala is ready. 

Serve with Joy.  Serve with Pride.

Bittergaurd Kasakkal - பாகற்காய் கசக்கல்

Recipe for  - பாகற்காய் கசக்கல் Pagarkkai Kasakkal.

Recipe by Chef Swaminatha Sharma

This is a traditional dish from the Tanjore Belt, being served during dinner menu on the day of Marriage of our brahmin community.  This recipe has its own taste due to the crispyness and the besan flour coated on the bitter gaurd and goes yummy with any rice.  Especially, the taste lingers in the mouth when taken with Curd Rice along with Green Chilly Pachadi too... which is also served in dinner.  The traditional recipe is given below :

Peel the skin of Bitter guard... cut into small pieces of 1/4 inch size.  If possible.. mash with hand to pieces.. bring to boil in Tamarind water + Salt + Turmeric Powder... Drain water and keep ready.  In a wok, add Gingelly oil, splutter Mustard seeds, curry leaves and asafoetida.  add the Bitter gaurd and saute well until water is fully drained.  Add Turmeric powder and chilly powder.  Once nearing crispyness, sprinkle besan flour over it and make it sure its crispy and dry.  Remove and drain excess oil.. Serve hot with Rice.  Your traditional Pagarkkai Kasakkal - பாகற்காய் கசக்கல் is ready. 

Green Chilli Pachadi

Green Chilli Pachadi....aka Milagaai Pachadi

Preparation time : 30 mins.  Serves 5 pax

Posted by : Chef Swaminatha Sharma on 01/08/2019

Slit 15 nos of Green chillies, remove the seeds and cut into 1 inch length wise.  Soak in water for 30 mins.  In a heavy bottom kadai, add large quantity of Gingelly Oil and once heated, drain the water & seeds from soaked chilly and drop in the oil.  See that oil does not splutter on you.  Saute well and once noise reduces, add 1 tsp turmeric powder, required sea salt and mix well.  Allow to cook in medium flame.  Once cooked, Pour tamarind juice over it and mix well.  Again cook in medium flame for 10 mins.  Now add a piece of sugar or according to your taste.  Remove and store in air tight jar.  This can be had for 15 or more days if properly refrigerated.  The taste lingers if it is taken with Curd Rice, Idly, Pongal and Dosa.  Give us your feedback please...