Showing posts with label gravy. Show all posts
Showing posts with label gravy. Show all posts
Karuvepillai Poondu Kuzhambu Curryleaves and Garlic in Tamarind Gravy
Tuesday, May 13, 2014
Today am running my third week of blogging marathon with an interesting theme, trust me i seriously loved this theme, do you want to know about this weeks theme??.The theme of this weeks is Favourite celebrity chef recipes. I have many favourite chefs and i have huge collections of their bookmarked recipes either through youtube or in their respective blogs or in their books. Seriously i have to break my head to chose three among my favourite chefs, wat to do finally i went for my most favourite three chefs.
For todays post, i chosed to cook from Chef Damu, he is an excellent chef who also hold a Guinness world of record and one of the adorable judge of a well known cooking competition. Chef Damu shares variety of cuisines obviously i have a couple of favourites. One among those favourite is this curryleaves garlic kuzhambu aka Karuvepillai Poondu Kuzhambu. The interesting part of this gravy is curryleaves are grinded as a paste and cooked along with other spices which sounds pect for me coz my family members everytime thrown away the curry leaves. Atlast i can feed them with this healthy herbs, this kuzhambu goes for shallots and garlic and definitely this gravy goes awesome with rice and breakfast dishes like idlies or dosas. Highly flavourful and fingerlicking kuzhambu tastes much more best after a day, everyone at home enjoyed thoroughly this gravy.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#33..Sending to Srivallis Side dish Mela and to WTML guest hosted by Asiya, event by Gayathri.
1/4cup Curry leaves
15-20nos Garlic cloves
1lemon size Tamarind balls
1no Tomato (big & chopped)
10nos Shallots (chopped)
1tsp Red chilly powder
1tbsp Coriander powder
1/4tsp Turmeric powder
1tsp Ginger garlic paste
2nos Green chillies (slit opened)
2nos Dry red chillies
1tsp Mustard seeds + urad dal
Few curryleaves (for tempering)
Oil
Salt
Grind the curry leaves with enough water as thick paste,also grind the tomato as a fine paste.
Heat oil in a pan, let crack the mustard seeds,urad dal, add the dry red chillies,curry leaves, fry for few minutes.
Add the chopped shallots, ginger garlic paste, cook for few minutes.
Add the garlic cloves, cook for few seconds.
Now add the tomato paste, curry leaves paste, cook everything in simmer for few minutes.
Add the coriander powder, red chilly powder, turmeric powder,salt and slit opened green chillies, cook everything in simmer.
Meanwhile extract the tamarind juice from the lemon sized tamarind ball..strain it and add it to the pan.
Cook everything for few minutes until the gravy gets thickens and the oil gets separates.
Serve hot with rice.
For todays post, i chosed to cook from Chef Damu, he is an excellent chef who also hold a Guinness world of record and one of the adorable judge of a well known cooking competition. Chef Damu shares variety of cuisines obviously i have a couple of favourites. One among those favourite is this curryleaves garlic kuzhambu aka Karuvepillai Poondu Kuzhambu. The interesting part of this gravy is curryleaves are grinded as a paste and cooked along with other spices which sounds pect for me coz my family members everytime thrown away the curry leaves. Atlast i can feed them with this healthy herbs, this kuzhambu goes for shallots and garlic and definitely this gravy goes awesome with rice and breakfast dishes like idlies or dosas. Highly flavourful and fingerlicking kuzhambu tastes much more best after a day, everyone at home enjoyed thoroughly this gravy.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#33..Sending to Srivallis Side dish Mela and to WTML guest hosted by Asiya, event by Gayathri.
1/4cup Curry leaves
15-20nos Garlic cloves
1lemon size Tamarind balls
1no Tomato (big & chopped)
10nos Shallots (chopped)
1tsp Red chilly powder
1tbsp Coriander powder
1/4tsp Turmeric powder
1tsp Ginger garlic paste
2nos Green chillies (slit opened)
2nos Dry red chillies
1tsp Mustard seeds + urad dal
Few curryleaves (for tempering)
Oil
Salt
Grind the curry leaves with enough water as thick paste,also grind the tomato as a fine paste.
Heat oil in a pan, let crack the mustard seeds,urad dal, add the dry red chillies,curry leaves, fry for few minutes.
Add the chopped shallots, ginger garlic paste, cook for few minutes.
Add the garlic cloves, cook for few seconds.
Now add the tomato paste, curry leaves paste, cook everything in simmer for few minutes.
Add the coriander powder, red chilly powder, turmeric powder,salt and slit opened green chillies, cook everything in simmer.
Meanwhile extract the tamarind juice from the lemon sized tamarind ball..strain it and add it to the pan.
Cook everything for few minutes until the gravy gets thickens and the oil gets separates.
Serve hot with rice.
Vendhaya Milagu Kuzhambu Fenugreek Pepper Gravy
Tuesday, March 4, 2014
After a high fever or severe cold, definitely your tastebuds will ask something spicy,tangy comforting food. Two days back, after having a simple porridge for a couple of days my tastebuds started craving for something tangy mildly spicy food. Finally i quickly prepared this fingerlicking kuzhambu and enjoyed thoroughly along with rice and papads for my lunch. Spiciness and the tanginess of this gravy tickled my tastebuds and i really enjoyed having this medicinal gravy.
Yep i prepared this gravy with a special spice powder prepared with dry ginger, peppercorns,cumin seeds and coriander seeds.Peppercorns and dry ginger gives the spiciness to this gravy while fenugreek seeds in tempering gives a mild bitterness.This gravy doesnt even need tomatoes and it tastes almost like pathiya kuzhambu,a mild gravy served to new moms after their delivery.A pect gravy to relish after a severe cold or fever,needless to say this gravy is my third post for this weeks blogging marathon.If you dont like the fenugreek seeds,you can completely skip it.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#25.
1cup Tamarind Extract
10nos Shallots
Few Garlic cloves
1tbsp Fenugreek seed
1/2 tsp Mustard
1/2 tsp Urad dal
Few Curry leaves
1/4 cup Gingelly oil
Salt
To roast & grind:
1no Dry ginger/Sukku (medium size)
3tbsp Coriander seeds
15nos Black peppercorns
1tsp Cumin seeds
Dry roast and grind all the ingredients given under the list to roast & grind as fine powder.
Heat gingelly oil in a heavy bottomed pan,once the oil is hot, add the mustard seed and urad dal, let it splutter.
Add the fenugreek seeds, fry it.
Add the shallot pieces,curry leaves and garlic pods to the oil,fry everything well in gingelly oil.
Meanwhile add the already prepared spice powder,salt to tamarind extract and mix well.
Add it to the cooking veggies,cook them for 20 to 25 minutes in medium flame with the lid..stir it occasionally.
Once the oil get separates from the kuzhambu put off the stove.
Serve hot with rice and papads.
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