Celery Theeyal

Recipe for Celery Theeyal

Posted by Hema Anand, USA on 29/04/2020 

Chop celery and keep it aside.  In coconut oil fry 5-6 red chillies,1/4 spoon black pepper, 1/4 spoon methi seeds, 2 tablespoon dhania, 3/4 cup coconut, a handful of curry leaves and make it fine paste.  Sqeeze Tamarind water from a small lemon size has to be ready

In coconut oil add curryleaves, mustard,hing saute the celery,turmeric powder, tamrind water and salt let it boil for some time.  Add the ground paste and jaggery to be added to compensate the taste.

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.... 

Milagannam - மிளகாணம்

"மிளகாணம்" - என்கிற கறிவேப்பிலைக் குழம்பு நாக்குக்கு ருசியைக் கூட்டும். இரும்புச்சத்து கொண்டது. இதைச் சூடான சாதத்தில் போட்டுப் பிசைந்து சாப்பிட்டால் சுவையும், மணமும் அசத்தும். இதை நல்லெண்ணெய் சேர்த்துச் சாப்பிட்டால் வயிற்றுப்புண் ஆறும். ஜீரண சக்தி பெருகும். நோய் எதிர்ப்பு சக்தி உண்டாகும். பார்வைத்திறன் அதிகரிக்கும். பித்தம் குறையும். Milagannam - the traditional Kuzhambu is good for health which tastes good and cleanses stomach, increases metabolism and eye sight, reduces Piththa and cures stomach ulcers when taken with Gingelly Oil. Taste would awesome.

RECIPE FOR MILAGAANNAM @ CURRY LEAVES KUZHAMBU

In a kadai add gingelly oil, saute pepper, jeera and 2 handful of curry leaves.  Grind this in a mixer to fine paste.  In a kadai, add gingelly oil 3 tsp, add asafoetida, mustard seeds and allow to temper.  Now add 2 red chillies to it and 2 or 3 pieces of drumstick (optional) and add Tamarind paste and bring to boil to thick consistency.  Now add the grinded paste to it and bring to boil again.  Remove from flame and serve hot with plain / steamed Rice.

Ready Mix Vathakuzhambu

Pack of 3 x 50 gms

You can Purchase from our Online Aaharam Store from this Link below

READY MIX VATHAKUZHAMBU

How to Use Aaharam’s Ready Mix Vathakuzhambu :  Soak lemon sized tamarind in 500ml warm water and extract Juice.  Unpack 50 gms of Ready Mix Vathakuzhambu and mix in the Tamarind Juice.  Add required salt and mix well.  Bring to boil in medium flame and once thickened, add 4 tsp of Gingelly oil and remove from flame.  Your authentic / traditional / homemade Vathakuzhambu is ready to serve.  No tempering required.  All ingredients mixed in the pack.

Ingredients : Red Chilly, Tuvar Dal, Chenna Dal, Urud Dal, Asafoetida, Pepper, Jeera, Cumin Seeds, Coriander seeds, Fenugreek Seeds, Rock Salt, Dried sun berry @ Manathakkali Vathal, Mustard Seeds, Curry Leaves.

Village Karakuzhambu - கிராமத்து காரக்குழம்பு.

Posted by Swaminatha Sharma

Posted on 27/01/2018

A Typical karakuzhambu among the interior villages around Trich, Karur, Vaathalai, area, is made of special method with Brinjal. Are you aware of this members ?.. The flavor is arrived with the mixing of right proportion of the home-made powders and then its brought to cooking with Brinjal..  Here goes the typical recipe of Village Kara-Kuzhambu. கிராமத்து காரக்குழம்பு.

Soak lemon size tamarind in Warm water for 20 mins, extract juice and filter it. To this add 1/2 tsp Turmeric Powder, 1 tsp Red Chilly Powder and 1 tsp Coriander Powder, mix well and keep ready. In a Iron Satti (Vaanali), add 1/2 tsp of oil, temper mustard Seeds, Jeera, Curry leaves, Methi seeds, a pinch of Asafoetida and saute well. To this add Chopped Brinjal (2 inch size) and saute well. Add now 5 tsp of Gingelly oil and mix well. Once brinjal is cooked, add the Tamarind Juice and bring to boil in medium flame for about 10 to 20 mins. After 5 mins of boiling, add Kal-Uppu and mix well and cover with a lid until all are cooked. Remove the lid and mix well. You can see, oil starts oozing out on the top. Switch off flame and your Typical / Authentic Village style No-Onion / No-Garlic Village Kaara-Kuzhambu is ready.

Note : In villages, Cooked mochai seeds are added along with Brinjal. Some people add Kaaramani Payaru too. Some people make with Muthina Paagarkai + Mochai Kaarakuzhambu. It all depends on the vegetable available and the taste one requires to make this Village Karakuzhambu.

Village Karakuzhambu - கிராமத்து காரக்குழம்பு.
Posted by Swaminatha Sharma on 27/01/2018

A Typical karakuzhambu among the interior villages around Trich, Karur, Vaathalai, area, is made of special method with Brinjal. Are you aware of this members ?.. The flavor is arrived with the mixing of right proportion of the home-made powders and then its brought to cooking with Brinjal..  Here goes the typical recipe of Village Kara-Kuzhambu. கிராமத்து காரக்குழம்பு.

Soak lemon size tamarind in Warm water for 20 mins, extract juice and filter it. To this add 1/2 tsp Turmeric Powder, 1 tsp Red Chilly Powder and 1 tsp Coriander Powder, mix well and keep ready. In a Iron Satti (Vaanali), add 1/2 tsp of oil, temper mustard Seeds, Jeera, Curry leaves, Methi seeds, a pinch of Asafoetida and saute well. To this add Chopped Brinjal (2 inch size) and saute well. Add now 5 tsp of Gingelly oil and mix well. Once brinjal is cooked, add the Tamarind Juice and bring to boil in medium flame for about 10 to 20 mins. After 5 mins of boiling, add Kal-Uppu and mix well and cover with a lid until all are cooked. Remove the lid and mix well. You can see, oil starts oozing out on the top. Switch off flame and your Typical / Authentic Village style No-Onion / No-Garlic Village Kaara-Kuzhambu is ready.


Note : In villages, Cooked mochai seeds are added along with Brinjal. Some people add Kaaramani Payaru too. Some people make with Muthina Paagarkai + Mochai Kaarakuzhambu. It all depends on the vegetable available and the taste one requires to make this Village Karakuzhambu.

Traditional Vethakuzhambu

Traditional Vethakuzhambu Recipe

No-Onion / No-Garlic recipe

Always soak lemon sized tamarind in Warm water for 20 to 30 mins.  Discard seeds, squeeze tamarind water and keep ready.  

In a Heavy bottom Iron Kadai, add 4 tsp of groundnut oil and 4 tsp of gingelly oil.  Once hot, add 2 tsp of Tur dhal, 1 tsp of pepper balls, 1 tsp of Fenugreek seeds, required amount of Salt (Always use kal-uppu) saute well.  Now add 1 handful of Manathakkalai Vathal (Or Sundakkai vathal of your choice),  1 tsp of Sambar Powder, 1/2 tsp of Turmeric Powder under aroma arises.  Now pour the squeezed Tamarind slowly and take care that oil does not sluppter out.  mix well and cook in medium flame.  

Once half cooked, add 1 tsp of Aaharam's Red Chilly Powder for a perfect color and texture, 1 tsp of Aaharam Asafoetida, one arc of Fresh curry leaves, 1/2 Tomato sliced, mix well and cook again on medium flame, until oil oozes out and the kuzhambu gets thickened.  

Serve this Traditional Vethakuzhambu with Steamed Rice, along with Aaharam Appalam and Potato Curry / Coconut Thogayal of your choice.

Chettinad Special Karakuzhambu - செட்டிநாடு ஸ்பெஷல் காரக்குழம்பு

Today's 27/09/2017 Recipe

Special Karaikudi Chettinad style Karakuzhambu

செட்டிநாடு ஸ்டைல் ஸ்பெஷல் காரக்குழம்பு 

This special Karaikudi Style Chettinad Karakuzhambu is made at many times to sustain good health. If any of the relatives are visiting home, this cuisine would form part in the food menu. The main reason to serve this Kuzhambu is that it just stops people from Ulcer of any types, for Pepper the main ingredient along with Garlic and Jeera and Gingelly oill in perfect ration blended and grinded. This recipe I got from my karaikudi friend now residing in Madurai with her family. Recipe given below

In a Kadai add gingelly oil 1 tsp, and fry pepper 1/2 tsp and Jeera 1/2 tsp, add chopped onion-4 nos, garlic pods 4 nos and grated coconut 2 tsp, until aroma arises. Allow to cool and grind to powder. In a boil, take tamarind juice, add chilly powder, turmeric powder 1/2 tsp each, dhaniya powder 2 tsp, and required Rock salt, and the Grinded Powder mix well in tamarind juice and keep redy. In a kadai, add gingelly oil 3 to 5 tsp or to your required level, temper mustard seed, asafoetida and curryleaves. Once tempered, add the mixed tamarind juice and keep in medium flame until oil ooze out, and forms on the top as layer. Your typical Chettinad style special Karakuzhambu is ready to serve with steamed rice. Goes yummy with potato fry / pappads etc.

Pepper & Curry Leaves Kuzhambu

Pepper & Curry Leaves Kuzhambu
Posted by Krithiga Sathya Narayanan
Posted on 04/04/2017

Ingredients

Toor dal-1 table spoon
Chenna dal-1 tea spoon
Urad dal-1 tea spoon
Pepper-1 table spoon
Methi seeds-1 tea spoon
Red chilly -1
Hing
Curry leaves -2 handful 
Ghee -1 tea spoon 
Tamarind water -1cup ( thick) 
Turmeric powder-1 tea spoon
Jaggery -1tea spoon
Sesame oil-1/4th cup 
Mustard seeds-1tea spoon 

Preparation Method :
1. Roast all the first 7 items in one tea spoon ghee. Lastly add fresh curry leaves. Cool and grind like a paste. 
2. In a kadai add sesame oil, season with mustard, hing, curry leaves, and add tamarind water and turmeric powder. Add salt. 
3. Let it boil well. Once raw smell goes, add the paste. Let it cook till it becomes thick. Add jaggery at the end.

Iru Puli Kuzhambu

Iru Puli Kuzhambu.

Posted by Swaminatha Sharma

Posted on 12/03/2017

A special recipe from the southern most part of Tamilnadu. The name itself identifies that 2 types of pulippu is available in this kuzhambu. Even the trambrahms of border of Kerala would have this recipe in their food often.

Preparation Method. 

In a kadai, add Red-chilly, urud dal, Methi seeds and saute well. Add to this grated coconut grind it to fine paste and mix with 1 cup of curd and keep aside. 

In a kadai, add chopped Pumpkin and drumstick with 2 tsp of oil and saute well. Add tamarind paste and bring to boil. Add salt, turmeric powder and asafotida and cook well. Once cooked, add the curd paste and allow to cook. Take care that once bubbles try to start on the borders, switch off the gas as once curd is added it should be totally boiled. Now garnished with tempered mustard seed and Curry leaves in Coconut oil only. This goes yummy with plain rice and kids would love to have once more time.

இதன் வாசனை ஊரை கூட்டும். 

Poricha Kuzhambu

Simple pOrichkuzhambu. 
Posted by Hema Shankar on 25/12/2016

Roasted urad dal, pepper corns, red chillies and made a paste of these with grated coconut, jeera and curry leaves. Boiled the finely cut Palak/ coriander stems , with salt, turmeric powder, a little sambar powder and hing; added this paste and cooked tuvar dal. Added tadka of mustard seeds and urad dal. Normally we don't add coriander leaves to Poricha Kuzhambu, we only add curry leaves. But this accidental mixing of coriander stems gave it a different, nice taste.

Kaara Kuzhambu

As requested Recipe for KAARA KUZHAMBU....!!!

Today's Recipe ; Traditional Kaara kuzhambu - காரக்குழம்பு

Soak 1 lemon sized tamarind and keep aside. Chop 1 inch large size Bhendi, Onion and Brinjal and keep ready.

In a kadai, add gingelly / groundnut oil (Please note a typical kaara kuzambu would be tasty only with oil from Hand driven machine @ sekku) and saute the vegetables. Once cooked add turmeric powder, chilly powder and Dhaniya powder and mix well. Now add required salt and agian stir well. Now pour the tamarind pulp and let it boil in covered mode for 3 to 5 mins. Add little asafoetida and curry leaves and stir well. Once oil starts to ooze out, remove and add 2 tsp of oil on the top and serve hot with plain rice. The best combi would be Avarakkai finely chopped curry, Poricha Appalam or Paruppu usili of Kotharavangai or Beans.

Enjoy your Kaara kuzhambu, with the traditional touch....!!!!

Kurukku Kalan

Our Admin Prema Kannan in Kerala Traditional Recipe Kurukku Kalan

Garlic Kuzhambu

Poondu(Garlic) Kuzhambhu Recipe

Posted by Shankar MrsGowri on 28/02/2016

4 pal poondu oru thundu inji 1 tsp jeera oora vechikongha... For 15 mins.  In a kadai pour 1 tbsp gingly oil... Add mustard hing red chillies(2) curry leaves... Then fry onions... When they are translucent ... Add one finely chopped tomato...then add garlic cloves(min 20) ... Fry well.... Then add sambhar podi... Fry till raw smell goes .... Then grind and the soaked garlic ginger jeera mix... Fry till oil oozes out.... Add salt and pour 1/2 cup tamarind water and 1/2 cup water.... Boil until the oil oozes out.... Garnish with fresh curry leaves... Serve with hot rice...

Milagu Kuzhambu

Milagu Kuzhambu Recipe

Posted by Gayathri Babu on 27/02/2016

1 cup toor dhal, 10 to 20 pepper, chilly, hing , should be fried in oil and after switching off the flame 2 table spoon of coconut which is to be grinded coarsely.  Pls note that this should not be finely grinded.  Soak 1 lemon size of tamarind n squeeze the juice from it

In iron kadai pour gingelly oil and temper mustard seeds, hing, kadalai paruppu, chilly and curry leaves. Then add tamarind extract and after little boiling, the grinded paste should be added

Ellam sernthu nalla kothichu ennai piriyanum. That's all, But kilarindu irukkanum, else Adi pidikkum

Brinjal Ennai Kuzhambu

Recipe for 
Kathirikaai ennai kuzhambu :
Posted by Purnima Rajesh on 30/12/2015

Slit Brinjal into 4 cuts, 1 cup small onions, 1 tomato cut into small pieces, 1 big garlic, curry leaves, Tamarind extract of 1 big lemon size.  Heat gingelly oil in a vessel. Season mustard and Methi seeds. After they splitter add onions, tomato, garlic and slit Brinjal. Fry for 2 min. Add tumeric powder, red chilli powder, dhania powder, little jeera powder, salt to taste. Mix well all these with the veggie in the vessel for 2 min. Then add tamarind extract. Allow it boil until raw smell goes and the kuzhambu consistency has come. That's all.

Milagu-Kuzhambu

Posted by Brinda Ravi Shankar on 17/11/2015

Milagu-Kuzhambu

In a pan saute 1 table spoon each of tuvar dal & channa dal till it becomes red with a few drops of oil. Keep this in the mixer. Now to the hot pan add black peppers (1 tab sp) & red chillies 6/7. Roast & add to the mixer. Add asafoetida & grind to a course powder. Store in an air tight container. Soak tamarind (1 big lemon size qty), take the liquid. Now add gingelly oil to the kadai. Splutter rye with udad dal & channa dal. Saute & then add turmeric powder. Add few cloves of garlic & saute. Now add the tamarind water, salt & the milagu-kuzhambu powder. Stir to boil until the quantity reduces to a thick consistency. Add karuveppilai for excellent fragrance & switch off the stove. Gama gama milagukuzhambu ready. Relish with boiled rice & sutta appalam.

Shallots Vathakuzhambu

Posted by Chitra Balasubramanian on 20/11/2015

Shallots Vathakuzhambu

Take small lemon size tamarind and extract 2 cups of juice.... Keep aside.... Take 10 to 12 small onions, peel it and cut into halves.... Take 2 tomatoes and cut into pieces.... 

Keep kadaai in the flame.... Add 1 small karandi gingely oil.... Add 1/2 mustard seeds, 1 tspoon ulutham paruppu, 1/2 tspoon kadalai paruppu, 2 red chillies splits and1/4 tspoon vendhiyam.... Let it become golden yellow in colour.... Add 1/4 tspoon termeric powder.... Add curry leaves.... Add 6 to 8 pods of garlic (optional).... Add small onions... Saute for a while.... Add tomatoes.... Add konjam rock salt.... Saute for 2 minutes.... Add curry leaves.... Add 2 heaped teaspoons of sambar powder..... Saute for a while..... Add tamarind juice to the above mixture..... Let it boil for five minutes.... Check salt.... If needed add little.... Finally add little jaggery and allow it to boil for 1 minute.... Switch off the gas.... Add 1 tspoon gingely oil and close it..... Your yummy, tangy, onion vatha kuzhambu is ready.... Enjoy with hot rice with ghee or gingely oil, dosa, ldly and curd rice.....

Milagu Kuzhambu - மிளகு குழம்பு

Posted by Muralidharan Varadharajan  @ Aaharam Group

மிளகு குழம்பு

ஒரு வானலியில் இரண்டு ஸ்பூன் எண்ணை ஊற்றி ஒரு சின்ன கரண்டி உளுத்தம் பருப்பு, கொஞ்சமாக வாசனைக்கு துவரம் பருப்ப, கடலை பருப்பு, 4/5 மிளகாய், 4/5 ஸ்பூன் மிளகு-1 ஸ்பூன சீரகம், அடுத்து அடுத்து ஒவ்வொன்றாக போட்டு சிவக்க வறுத்து கடைசியில் கொஞ்சம் கருவேப்பிலை , கொஞ்சம் பெருங்காயம் போட்டு ஒரு பிரட்டு பிரட்டி இறக்கி நன்றாக ஆறியதும் மிக்ஸியில் போட்டு அதனுடன் எலுமிச்சை அளவு புளியை பிய்த்து போட்டு, கொஞ்சமாக தேங்காய் துறுவல் சேர்த்து தண்ணீர ஊற்றி நன்றாக வழுமென அரைத்து கொள்ளவும. 

ஒரு வானலயில் சின்ன கரண்டி நல்லெண்ணை ஊற்றி காய்ந்ததும் கடுகு போட்டு வெடித்ததும் கொஞ்சம் பெருங்காயம் கருவேப்பிலை போட்டு பிரட்டி அதனுடன் அரைத்து வைத்துள்ள விழுதை போட்டு தேவையான அளவு உப்பும், தண்ணீரும் ஊற்றி கொதிக்க விடவும. கொதிக்கும் போதே வாசனை கம கமவென்று ஊரை கூட்டும் ஒரளவு திக்கான பதம் வந்ததும் இறக்கினால் சுவைபான மருத்துவ குணம் கொண்ட மிளகு குழம்பு ரெடி. இதை 2/3 நாட்கள் வைத்து சாப்பிடலாம். 

Pulikaaichal

Posted by Muralidharan Varadharajan on 20/11/2015 @ Aaharam

PULIKAICHAL

Oru oranju pazham alavu puli eduthu oora vaikkavum.  Vanaliyil arai spoon venthayam, oru spoon dhaniya varuthu podithu vaithu kollavum, 15 milagai thaniyaga ennai vittu varuthu podithu vaikkavum.  Oru vanaliyil dharalamaga nallennai ootri kainthathum kadugu pottu vedithathum, 2 spoon ulutham paruppu, 5 spoon kadalai paruppu, arai spoon venthayam, 10 milagai pitchu podavum, konjam thol uritha verkadalai, cashew, arai spoon manjal podi, komjam vellai ellu (optional), konjam curry leaves, podithu vaithulla milagai ellam one by one pottu nandraga sivakka varrukkavum.

Elllam sivalkka varuthavudan oora vaithullla puliyai kettiyaga karraithu vadikatti vittu nandraga ennai kakki thokku padham varum varai kilari thevaiyana alavu uppu serthu irrakki podithu vaithilla dhaniya venthaya podiyai pottu kilarnal suvaiyana pulikaichal ready. Ithai Oru matham varai payanpaduthalam.

Milagu Kuzhambu

மழை காலத்துக்கு இதமான உணவு

Posted by Muralidharan Varadarajan on 15/11/2015 @ 2110 hours

மிளகு குழம்பு

ஒரு வானலியில் இரண்டு ஸ்பூன் எண்ணை ஊற்றி ஒரு சின்ன கரண்டி உளுத்தம் பருப்பு, கொஞ்சமாக வாசனைக்கு துவரம் பருப்ப, கடலை பருப்பு, 4/5 மிளகாய், 4/5 ஸ்பூன் மிளகு
1 ஸ்பூன சீரகம், அடுத்து
அடுத்து ஒவ்வொன்றாக போட்டு சிவக்க வறுத்து கடைசியில் கொஞ்சம் கருவேப்பிலை , கொஞ்சம் பெருங்காயம் போட்டு ஒரு பிரட்டு பிரட்டி இறக்கி நன்றாக ஆறியதும் மிக்ஸியில் போட்டு அதனுடன் எலுமிச்சை அளவு புளியை பிய்த்து போட்டு, கொஞ்சமாக தேங்காய் துறுவல் சேர்த்து தண்ணீர ஊற்றி நன்றாக வழுமென அரைத்து
கொள்ளவும

ஒரு வானலயில் சின்ன கரண்டி நல்லெண்ணை ஊற்றி காய்ந்ததும் கடுகு போட்டு வெடித்ததும் கொஞ்சம் பெருங்காயம் கருவேப்பிலை போட்டு பிரட்டி அதனுடன் அரைத்து வைத்துள்ள விழுதை போட்டு தேவையான அளவு உப்பும், தண்ணீரும் ஊற்றி கொதிக்க விடவும. கொதிக்கும் போதே வாசனை கம கமவென்று ஊரை கூட்டும் ஒரளவு திக்கான பதம் வந்ததும் இறக்கினால் சுவைபான மருத்துவ குணம் கொண்ட மிளகு குழம்பு ரெடி. இதை 2/3 நாட்கள் வைத்து சாப்பிடலாம்

பருப்பு துவையல்

வானலியில் ஒரு ஸ்பூன எண்ணை ஊற்றி அதில் ஒரு கப் துவரம் பருப்பு, கால் கப் கடலை பருப்பு, கொஞ்சமாக வாசனைக்கு உளுத்தம் பருப்பு 4/5 மிளகாய் போட்டு இளம் சிவப்பாக வறுத்து ஆறியதும் மிக்ஸியில் போட்டு சிறிதளவு துறுவிய தேங்காய், தேவையான அளவு உப்பு போட்டு கொஞ்சமாக தண்ணி ஊற்றி கெட்டியாக அரைத்தால் சுவையான பருப்பு துவையல் ரெடி