Kathirikkai Karamani Arai Puli Kuzhambu | Thatta payaru Kathirikaai Kara Kuzhambu | Black Eyed Beans and Eggplant Tamarind Curry

Kathirikkai Karamani Arai Puli Kuzhambu | Thatta payaru Kathirikaai Kara Kuzhambu |  Black Eyed Beans and Eggplant Tamarind Curry is a tasty, spicy, tangy gravy which goes well with hot steamed rice.  

At last I’ve come out with this post, nearly after 3 week’s time. If I give some gap, I find it very difficult to fall back  in the groove & follow the routine. Though I had the photographs of this dish on hand,  I didn’t feel like writing for all these days.  Ofcourse, there are so many other important activities  going on in my family. That may be the reason, why my mind is reluctant to work in the usual manner.

Coming to the recipe,  “arai puli kuzhambu” means the “usage of half the quantity of tamarind  that we use for regular puli kuzhambu”.  Arai means “ ½ - half”. The tanginess of this curry is partly from tomatoes and partly from tamarind.  The main ingredients,  karamani and brinjal are the perfect duo,  adding unique flavour & taste to this tangy curry. I’ve used baby brinjals for this kuzhambu.  You can also use any bigger variety of brinjal, provided they are tender.

You can also try Thatta Payir ThanniKuzhambu..

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Recipe for Karamani Kathirikkai Arai Puli Kuzhambu | Thatta payaru Kathirikaai Kuzhambu|  Black Eyed Beans and Eggplant  Curry:

Cuisine : Indian| South Indian

Preparation Time: 20 Minutes

Cooking time : 15 Minutes

Serves – 4 

Ingredients:

• Thatta payaru | Black eyed beans – ½ cup
• Baby Brinjal – 5 Nos
• Shallots (chopped) – 10 Nos
• Garlic – 5 pods
• Tomato – Medium ( finely chopped) – 2 Nos.
• Red chilli powder – 2 tsp
• Coriander powder – 1tsp
• Turmeric powder – ¼ tsp
• Tamarind – small gooseberry size
• Salt to taste

For seasoning:

• Sesame Oil | Gingelly oil – 2 tbsp
• Mustard – 1 tsp
• Fenugreek seeds | Vendhayam – 1 tsp
• Asafoetida| Hing| Perungayam- ¼ tsp
• Curry leaves – few

Method:

1. Wash and pressure cook thatta payaru| karamani with enough water for 3 whistles. Wait till the pressure goes off.
2. In the mean time, soak tamarind in a cup of water and keep the other ingredients ready.
3. If you are using baby brinjals, cut the stem and give 2 slits form the top till 3/4^th of the brinjal so that the brinjal remains intact.  If you are using bigger variety, just cut into 4 pieces lengthwise. Keep these cut brinjals in water till you cook.
4. In a kadai, heat oil and season with the items given under “For Seasoning”.
5. Add shallots & garlic and sauté till the onion becomes golden brown.
6. To this add the cut brinjals and sauté for 5 minutes in simmer till the brinjal’s skin colour changes evenly.
7. Add finely chopped tomato and sauté till it becomes mushy.
8. Then add all the spice powders and sauté till the raw smell of the masala goes off.
9. Add the darined thatta payaru and mix everything with the masala.
10. Finally add the water drained from thatta payir, tamarind juice & required salt and bring it to boil.
11. Check for salt, spice and consistency of the gravy and add more if needed.
12. Cook in simmer with the lid covered for about 10 minutes.

Spicy, tasty Karamani Kathirikkai Arai Puli Kuzhambu is ready to serve. It goes well with steamed rice. Any veg kootu, sutta appalam, keerai masiyal are the best combinations!

Note:

• Adjust tamarind according to the sourness of tomatoes.
• If you are using Country tomatoes| Naattu thakkali, reduce the quantity of tamarind accordingly.

Tags: Brinjal recipes, Kuzhambu variety, Karamani Recipes, Thatta payar recipes, Arai puli kuzhambu recipe, Egg plant recipes, Cow pea recipes, kathirikaai recipes, karamani kathirikaai arai puli kuzhambu recipe, Egg plant cow pea curry recipe,  karamani kathirikaai curry recipe, Chettinad kuzhambu recipes, Simple Kuzhambu recipes, Easy kuzhambu recipes

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Tomato Soup for Rice | Thakkali Soup Kuzhambu | Tomato Masala Dhal

Tomato Soup for Rice | Thakkali Soup Kuzhambu | Tomato Masala Dhal  is a specialty from Chettinad cuisine | Karaikudi region. Don’t mistake this recipe for a soup. It is like a soup to be run down with rice. This is prepared using moong dhal with lots of tomatoes & green chillies needed to spice up. The consistency of this dish resembles soup but little spicier than soup and hence called as “soup kuzhambu”. It tastes divine when had with hot, mashed, steamed rice & some spicy fry as side. So you need to follow the below steps to enjoy this soup kuzhambu to the core.

• Cook rice until soft, that is little bit mushy.
• Take a deep plate or bowl, add the hot steamed rice, mash it a bit, add some generous amount of this soup, combine everything and have it hot with urulaikizhangu fry &
• Slurppp...:)

Though the preparation is quite simple, this meal combo gives a great satisfaction like a festive meal.

Going to the recipe...

Ingredients:

• Moong dhal | Green gram dhal | Paasi paruppu – ½ cup
• Onion (finely chopped) – 1 No.
• Green chillies (slit into 2) – 2 Nos.
• Tomatoes medium (chopped) – 1 Nos
• Turmeric powder – ¼ tsp
• Salt – to taste

For Seasoning:

• Oil – 1 tbsp
• Bay leaf | Brinji ilai – 1 No.
• Cinnamon – 1” piece
• Kal Paasi – 1 piece
• Fennel seeds – 1 tsp
• Curry leaves – few
• Onion (finely chopped) – 1 No.
• Green chillies (slit into 2) – 3 Nos.
• Tomatoes medium (chopped) – 2 Nos

Method:

1. Wash moong dhal and cook with a cup of water & turmeric powder in a broad vessel.
2. When dhal is 3/4^th done, add the finely chopped onion,  green chillies & chopped tomato as given in the “ingredients” list . Add one more cup of water, mix everything well and allow to boil for 5 minutes.
3. In a kadai, heat oil and season the items given "for seasoning".
4. To this add the slit green chillies, sauté for a while. Then add the chopped onions, sauté till it becomes glossy and releases a nice aroma. Finally add the chopped tomatoes and cook till mushy.
5. Transfer the above seasoning to the dhal+ tomato mixture. Add salt, adjust consistency by adding required water & give a good stir. Allow everything to boil together for 5 minutes and switch off.

Flavourful, tasty thakkali soup is ready to enjoy with hot steamed rice...I always like to enjoy this tomato soup with Chettinad potato fry...

Note:

• This recipe strictly needs the moong dhal to be cooked in a open vessel. Don’t pressure cook.
• You may increase the quantity of dhal but it will give a thick soup. Adjust accordingly.
• You need to split up onions, green chillies & tomatoes to cook with dhal as well as for seasoning.

Tags: Thakkali soup recipe, Tomato soup for rice, Thakkali soup kuzhambu for rice, Thakkali soup Kuzhambu recipe, Karaikudi special thakkali soup recipe, Chettinad special thakkali soup recipe, Thakkali masala dhal, Thakkali soup with moong dhal, How to make thakkali soup for rice?, How to eat thakkali soup with rice?, How to prepare simple soup for rice with tomatoes?, Chettinad recipes, Karaikudi special recipes

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Manathakkaali Kai Kara Kuzhambu | Manithakkali Puli Kuzhambu | Night Shade Fresh Berries Tamarind Curry

Manathakkaali Kai Kara Kuzhambu | Manithakkali Puli Kuzhambu | Night Shade Fresh Berries Tamarind Curry is a healthy tamarind based, spicy curry made with  fresh fruits of  Black Night Shade plant. Its botanical name is Solanum Nigrum and in Tamil, it is called Manathakkali or Manithakkali. The health benefits of this manathakkali are well known to everyone. It is very good in treating any ulcer especially mouth ulcer, good for diabetics, effective in de-worming, treating cold & cough, etc.

Whenever I buy this Manathakkali keerai, I usually select a bunch with lot of these fresh berries, sincerely pluck them out  which would be about 2-3  tablespoons at the maximum, keep it safe in the fridge and use while making kara kuzhambu along with other veggies. That is the love for these berries, I have. But now is the season to get these berries alone in large quantities in Chennai and I buy a cup to make this yummy kara kuzhambu with these berries alone.  The tangy & spicy gravy with the little bitterness of the berries tastes great with the hot steamed rice and roasted papad.

Many make this kara kuzhambu with dried manathakkali (manathakkali vatral) which I don’t like because of its highest salt content. But those who can’t get these fresh berries can make this gravy with the dried ones.

Here we go for the recipe.

Ingredients:

• Fresh Manathakkali  –  1 cup.
• Shallots  – 5 Nos.
• Green chilli ( slit into 2) – 1 No.
• Red chilli powder – 1 tsp
• Corinader powder – 1 tbsp
• Turmeric powder – ¼ tsp
• Tamarind – gooseberry size
• Salt to taste

To Roast & grind:

• Shallots – 5 Nos
• Garlic – 3 pods
• Tomato – 1 No.
• Pepper – ½ tsp
• Jeera | cumin seeds – ½ tsp
• Coconut gratings – 2 tbsp

For seasoning:

• Gingelly Oil | cooking oil – 1 tbsp + 1 tsp
• Mustard – 1 tsp
• Fenugreek seeds | vendhayam – ¼ tsp
• Curry leaves – few

Method:

1. Clean manathakkali from any  leaves & sticks and wash very well in running water 3 times  and keep aside.
2. Soak tamarind in ½ cup water and squeeze the juice.
3. In a tsp of oil, add the items given “To roast & grind” except coconut gratings  and fry for 2 minutes & allow it to cool. Grind this with coconut gratings into a fine paste by adding little water.
4. In a kadai, heat oil and season with the items given “For seasoning”.
5. Then add onion, green chilli & manathakkali and sauté for 5 minutes in simmer.
6. Add all masala  powders and sauté till the raw smell of masala goes off.
7. Add the tamarind juice & salt and bring it to boil.
8. Finally add the ground masala paste and allow to cook for about 10 minutes. Switch off  & serve.

Healthy,  flavourful  Manathakkali Kai kara Kuzhambu is ready to serve. It tastes good with hot steamed rice & appalam. We enjoyed this curry with Dhal Spinach!

Note:

• Try to use shallots & gingelly oil which add unique taste & flavour to the gravy.
• Be sure to sauté the berries in oil (step 5) which will reduce the bitterness of the berries a bit.
• You can add a piece of jaggery at the end.
• You can skip coconut gratings if you don’t like to add.
• While using dried berries, make sure to wash very well and keep an eye while adding salt to the gravy.

Tags: Manathakkali kai curry recipe, How to use manathakkali kai for making kuzhambu? Healthy Kuzhambu recipes, South Indian kuzhambu recipes, Manathakkali kai puli kuzhambu recipe, Manithakkai kara kuzhambu recipe, Night shade fresh berries gravy, Wonder berries tamarind curry, Manathakkali kai gravy, Kuzhambu varieties, Vegetarian curry recipes, Manathakkali Recipes, Chettinad Recipes, Chettinad style kuzhambu recipes

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Chettinad Style Kathirikaai Masala Kuzhambu | Brinjal Masala Curry | Eggplant Gravy

Chettinad  Style Kathirikaai Masala Kuzhambu | Brinjal Masala Curry | Eggplant Gravy is a flavorful curry made with brinjals and  can be served with hot steamed rice as well as with our regular South Indian tiffin items. I need not explain much about the taste of this curry; once you prepare, I am sure everyone will love it.

Here we go for the recipe.

Ingredients:

• Brinjal  –  5 Nos.
• Onion (finely chopped) – 1 No.
• Tomatoes (finely chopped) – 2 Nos.
• Red chilli powder – 1 tsp
• Corinader powder – 1 tbsp
• Turmeric powder – ¼ tsp
• Tamarind juice - 2 tbsp
• Salt to taste

To grind:

• Coconut gratings – 2 tbsp
• Pepper – ½ tsp
• Fennel seed – ½ tsp
• Garlic – 2 pods
• Khus Khus – ½ tsp

For seasoning:

• Oil – 1 tbsp
• Cinnamon – 1” piece
• Fennel seeds – ½ tsp
• Curry leaves – few

Method:

1. Wash brinjal well, cut the stem , make four slits from the top  and keep aside.
2. Grind the items given “To girnd” by adding little water.
3. In a kadai, heat oil and season with items given “For seasoning”.
4. Then add onion and sauté until golden brown.
5. Add finely chopped tomatoes and mash well. Add all masala  powders and sauté till the raw smell of masala goes off.
6. Add the whole, slit brinjals  and combine everything. Then add a cup of water & salt  and bring it to boil.
7. Finally add the ground coconut paste, tamarind juice and allow to cook for about 10 minutes. Switch off  & serve.

Tasty Brinjal Masla  Curry is ready to serve. It tastes good with all rice varieties as well as for tiffin items. I have served this curry with hot steamed rice with keerai poriyal!

Note:

• Don’t overcook the brinjal as it  gets cooked in short time.

Tags: Brinjal Curry Recipe, Brinjal masala kuruma, Kathirikai kuruma, Brinjal kurma, , Eggplant curry recipe, eggplant gravy, Kuzhambu varieties, Vegetarian curry recipes, Brinjal Recipes, Chettinad Recipes, Chettinad style kuzhambu recipes

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Chettinad Kondaikadalai Kuzhambu | Black Channa Curry | Kadalai Curry

Black Channa Curry | Kondaikadalai Kuzhambu | Kadalai Curry is a traditional dish and very famous in South India. The recipe I have given here is Chettinad version and of course, kadalai curry is famous in Kerala, a perfect companion for Puttu. This chettinad style kadalai kuzhambu  can be served with tiffin items as well as for rice.

Ingredients:

Black channa – 150 gms

Onion (finely chopped) – 1 No.

Garlic (crushed) – 3 pods

Tomatoes (finely chopped) – 2 Nos.

Red chilli powder – 2 tsp

Coriander powder – 1 tsp

Turmeric powder – ¼ tsp

Salt to taste

To grind:

Coconut gratings – 2 tbsp

Khus khus – ¼ tsp

Cashew nuts – 5 Nos (optional)

For seasoning:

Oil – 1 tbsp

Cinnamon – 1” piece

Fennel seeds – 1 tsp

Curry leaves – few

Method:

Wash and soak black channa in enough water overnight or minimum of 8 hours.

Wash the channa again and pressure cook in enough water until soft.

Grind the items to a fine paste by adding little water.

Heat oil in a kadai, season with the items given “For seasoning”.

Add crushed garlic and onion. sauté till the onion becomes golden brown.

Add tomatoes and sauté till they become mushy.

Add all masala powders and sauté for a minute.

Add the pressure cooked channa and mix everything well. Add required salt and needed water and bring it to boil.

Add the ground paste and mix everything well. Adjust the gravy consistency by adding water. Bring it to boil and simmer for 5 minutes.

Tasty Chettinad Kadalai Kuzhambu is ready to serve. We had this kuzhambu with plain rice and vendaikai fry and it tasted yum...

Note:

• Potato can be added to this curry. In that case, you have to add the raw potato cubes along with pressure cooked channa.

Tags: Konda kadali kuzhambu recipe, kadalai kuzhambu recipe, How to prepare karuppu kondaikadalai kuzhmabu in Chettinad style?, Black channa dhal curry, Kadalai curry recipe, black chickpea curry

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Karunai Kizhangu Kuzhambu | Pidikarunai Puli Kuzhambu | Yam Tamarind Curry

Karunai Kizhangu Kuzhambu | Pidikarunai Puli Kuzhambu | Yam Tamarind Curry is a tasty, tamarind based gravy and a specialty of Chettinad cuisine  which can be prepared using pidi karunai kizhangu. As I have mentioned in my earlier post for Pidi Karunai Masiyal, this  tuber can be used for preparing this gravy which goes well with hot steamed rice and roasted papad (sutta appalam) The recipe, I have followed here is also a simple one and can be made with no effort!

Ingredients:

• Pidi karunai kizhangu (Medium) – 2 Nos
• Shallots (cut into 2) – 10 Nos
• Garlic – 5 pods
• Green chillies (slitted) – 2 Nos
• Tomato ( finely chopped) – 1 No.
• Red chilli powder – 1 tbsp
• Coriander powder – 1tsp
• Turmeric powder – ¼ tsp
• Tamarind – gooseberry size
• Salt to taste

For seasoning:

• Sesame Oil | Gingelly oil – 2 tbsp
• Mustard – 1 tsp
• Fenugreek seeds | Vendhayam – 1 tsp
• Curry leaves – few

Method:

1. Wash and pressure cook karunai kizhangu. Wait till the pressure goes off.
2. Allow it to cool & peel off the skin. Cut into ¼” thick discs.
3. In the mean time, soak tamarind in a cup of water and keep the other ingredients ready.
4. In a kadai, heat oil and season with the items given under “For Seasoning”.
5. Add shallots, garlic and green chillies and sauté till the onion becomes translucent.
6. Add finely chopped tomato and sauté till it becomes mushy.
7. Then add all the spice powders and sauté till the raw smell of the masala goes off.
8. Add karunai kizhangu pieces and gently mix everything with the masala without breaking the kizhangu pieces.
9. Finally add tamarind juice & required salt and bring it to boil.
10. Check for salt, spice and consistency of the gravy and add more if needed.
11. Cook in simmer with the lid covered for about 10 minutes.

Spicy, tasty Pidikarunai Kizhangu Puli Kuzhambu is ready to serve. It goes well with steamed rice and veg kootu, sutta appalam, keerai masiyal are the best combinations! For curd rice, pidi karunai kizhangu with little gravy is enough to have a finger licking meal!!!

Note:

• I like the gravy in thick consistency as shown in the pic. You can adjust as per your choice.

Tags: Karunai kizhangu puli kuzhambu, Chettinad karunai kizhangu kuzhambu recipe, Chettinad recipes, Karunai Kizhangu recipes, Pidi karunai recipes, Yam recipes, Yam tamarind curry recipe, Karunai Kizhangu tamarind curry recipe, Chettinad kuzhambu recipes, Simple Kuzhambu recipes, Easy kuzhambu recipes

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Viral Meen Kuzhambu | Madurai Meen Kuzhambu | Manga Meen Kuzhambu | Raw Mango Fish Curry

Viral Meen Kuzhambu | Madurai Meen Kuzhambu | Manga Meen Kuzhambu | Raw Mango Fish Curry is a tangy, spicy gravy and a specialty of South Indian cuisine. It’s my childhood favourite which brings back so many memorable events. We all would stand around my grandma to see the live fish. It was fun seeing the fish jumping here and there in the backyard. My Grandma was an expert in making this curry as it was my grandpa’s favorite. She used to take extra care while preparing this fish curry.

The specialty of this fish curry lies with the “viral meen” which is known as Butter Fish |  Murrel in English. This fish is a fresh water fish and will impart special aroma and flavour to this curry. Making of viral meen kuzhambu happens to be a long project due to the cleaning process of this fish. This fish is available live in the fish markets and the fish vendors will simply cut the fish into pieces, as he does for other fishes. But there’s still more work to do! This fish has to be rubbed on a hard stone so that the coating on the fish’s skin can be removed. Otherwise it becomes gel-like. Nowadays online fish stores are  delivering cleaned murrel which makes our cooking very easy.

Basically I like fish fry rather than fish pieces in gravy but this viral meen is an exception. Try this and you’ll realize what I’m saying is 100% true.

I’ve already posted the recipe for meen kuzhambu in Chettinad Style – Manchatti Meen Kuzhambu. So, today, I’ve prepared this gravy in Madurai style.

Here we go with the recipe!

Ingredients:

• Murrel (Viral Meen) - 1/2 kg
• Shallots (small onion) - 10 Nos
• Garlic – 5 pods
• Green chillies - 2 Nos
• Tomato - 1 No.
• Raw mango – 2 pieces
• Tamarind - lemon size
• Chilli powder - 2 tsp.
• Coriander powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Chopped coriander leaves - 1 tbs
• Salt to taste

To grind:

• Shallots – 5 Nos
• Garlic – 5 pods
• Grated coconut - 2 tbs
• Fennel – ½ tsp
• Peppercorns – ½ tsp

For seasoning:

• Gingelly oil - 2 tbs
• Mustard - 1 tsp
• Fenugreek - ½ teaspoon
• Fennel seeds – ½ tsp
• Curry leaves - few

Method:

1. Wash and thoroughly clean the fish, using salt and turmeric powder.
2. Soak the tamarind in a cup of water.
3. Chop onion and tomato finely.
4. Heat oil in a manchatti (clay pot) on the stove, add mustard, fenugreek and fennel seeds  one by one. After it splutters, add the shallots, garlic, slit green chillies.
5. Add a tomato and sauté well till the tomato gets mashed.
6. Add the tamarind pulp and continue adding chilli powder, coriander powder, turmeric powder and crystalline salt.
7. Stir well and cover  with a lid. Let it boil for about 5 minutes till the raw smell of masala is gone.
8. In the mean time, fry shallots and garlic in little oil and grind with other ingredients given "for grinding" by adding little water into a fine paste.
9. When the gravy thickens, add mango pieces and allow it to cook for about 2 minutes.
10. Then add the fish pieces and cover the manchatti again till the fish pieces get cooked.
11. After the fish pieces get cooked, add the ground paste and chopped coriander. Let it boil for 5 minutes. Simmer for 2 minutes.
12. Take the manchatti off the stove and leave the kuzhambu in manchatti atleast for half an hour before serving, as it will add a unique flavor to the meen kuzhambu.

Your tasty, tangy, flavourful Viral Meen Kuzhambu in Madurai Meen Kuzhambu style is ready to enjoy with hot, steamed rice. I have served this fish curry with Viral meen fry and it tasted yummm..

Note:

• You can increase or decrease the quantity of tamarind depending on the sourness of raw mango.
• The above fish curry can be made with other fish varieties too.

Tags: Viral meen kuzhambu, Madurai Viral meen Kuzhambu recipe, Fish Curry recipe, Manga meen kuzhambu recipe, Raw mango fish curry recipe, Mammidikaya chepadu pulusu, Murrel fish curry recipe, Butter fish curry, Manga meen kuzhambu in Madurai style, Seafood recipes, Fish curry varieties, South Indian Fish Curry recipe, Tangy viran meen kuzhambu recipe.

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Raw Jackfruit Curry | Raw Jackfruit Gravy | பலாக்காய் குருமா

Raw Jackfruit Curry | Raw Jackfruit Gravy | பலாக்காய் குருமா …I don’t know how many of you are aware that raw jackfruit can be used in  our dishes as we use other veggies. The jackfruit recipes are common throughout India but very popular in Kerala, Andhra, etc. The taste and texture of young, unripe jackfruit is close to non-veg  just like mushrooms.  It  catches the flavour of garam masala  and blends with any  masala we add. The vegetable need not be used only with garam masala and is also well suited for kootu or stir fry | poriyal. Whatever may be the dish you prepare with this jackfruit, the success of the dish purely depends on the type | selection of jackfruit! You must be lucky enough to get the jackfruit at the right stage i.e before the seeds get formed inside.

The raw jackfruit I’m using is from my hometown. I’ll try to post as many recipes as I can with the available raw jackfruit. We are lucky to have a tree from which we get jackfruit that  tastes great both for veg & fruit. Here is the recipe for Raw Jackfruit Curry!

Ingredients:

• Raw Jackfruit – ½ No. (small)
• Onion (finely chopped) – 1 No.
• Tomatoes (finely chopped) – 2 Nos.
• Ginger garlic paste – 1 tbsp
• Red chilli powder – 1 tbsp
• Corinader powder – 2 tbsp
• Turmeric powder – ¼ tsp
• Salt to taste

To grind:

• Coconut gratings – 2 tbsp
• Fennel seed – ½ tsp
• Khus Khus – ½ tsp

For seasoning:

• Oil – 1 tbsp
• Cinnamon – 1” piece
• Fennel seeds – ½ tsp
• Curry leaves – few

Method:

1. Preparation of  raw jackfruit  for making it ready to cook is a time consuming job but it is worth doing when you enjoy the dish with this veggie.
2. Peel the skin and by applying oil on both hands cut it into bite-sized pieces. Transfer the pieces to a bowl of water as we do for raw banana. This prevents the jackfruit pieces from darkening.
3. Pressure cook the jackfruit pieces by adding salt, turmeric powder and enough water for about 3 to 4 whistles.
4. Allow the pressure to release, open the cooker and drain out the pieces and discard the water.
5. In a kadai, heat oil and season with items given “For seasoning”.
6. Then add onion and sauté until golden brown.
7. Add ginger garlic paste and wait till the raw smell goes off.
8. Add finely chopped tomatoes and mash well. Add all masala  powders and sauté till the raw smell of masala goes off.
9. Add the drained jackfruit pieces and combine everything. Then add a cup of water & salt  and bring it to boil.
10. Check if the jackfruit piece has absorbed the masala & salt. If not, cook for some more time in simmer.
11. Finally add the ground coconut paste and allow to cook for about 10 minutes. Switch off and garnish with coriander leaves & serve.

Tasty Raw Jackfruit Curry is ready to serve. It tastes good with all rice varieties as well as for tiffin items. My personal option is for hot steamed rice with appalam & any stir fry| poriyal!

Note:

• Carefully add salt in the gravy because salt is already added while pressure cooking the jackfruit pieces.

Tags: Raw Jackfruit Curry, Palaakkai kuruma, Pala Pinju kurma, Kathal curry, pala moose gravy, raw jackfruit gravy, Jackfruit Recipes

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Egg drop curry | Broken Egg Gravy | Poached Egg Gravy |உடைத்து ஊற்றிய முட்டை குழம்பு

Egg drop curry | Broken Egg Gravy | Poached Egg Gravy |உடைத்து ஊற்றிய முட்டை குழம்பு is a famous Goan specialty dish. It is a quick curry which we can reserve for lazy Sundays. Usually, our regular egg curry with boiled eggs can also be made very quickly, but the specialty in this  Egg drop curry is that it the eggs don’t need to be boiled separately.  But we have to follow some steps to make it perfect! That’s all. If we learn the art of  making this curry perfect, we can even make it for guests! The pet name for this curry in our family  is Pothu Ooththi  meaning “break” & “drop”!

Here is the recipe.

Ingredients:

• Egg – 3 Nos.
• Shallots (finely chopped) – 3 tbsp
• Tomatoes (finely chopped) – 1 No.
• Green chilli (slitted) – 1 No.
• Garlic (crushed) – 4 pods
• Turmeric powder – ¼ tsp
• Red chilli powder – 2 tsp
• Coriander powder – 2 tsp
• Tamarind  – small gooseberry size
• Salt to taste

To grind:

• Coconut gratings – 2 tbsp
• Pepper – 1 tsp
• Fennel seeds – ½  tsp

For seasoning:

• Oil – 2 tbsp
• Cinnamon – 1” piece
• Fennel seeds – ½ tsp
• Curry leaves – few.

Method:

1. Keep all the ingredients ready as mentioned above.
2. Soak tamarind in a cup of water.
3. Take a broad vessel with flat bottom, pour oil and season with the items given “For seasoning”.
4. Add finely chopped onions, crushed garlic and slitted green chilli and sauté till the onion becomes brownish in colour.
5. Then add tomatoes and sauté until it gets mashed well.
6. Add all masala powders given above and sauté till oil leaves from the masala.
7. Now add tamarind pulp extracted from the soaked tamarind and salt and bring it to a boil.
8. In the mean time, grind the ingredients given for grinding by adding little water and keep it ready.
9. Once the raw smell of the tamarind and masala goes off, add the ground paste.
10. When the gravy is about to boil, break the egg and carefully drop the broken egg into the gravy.
11. Close with a lid and cook in simmer for about 5 minutes. Open the lid and pour some gravy over the egg so that the egg will get cooked faster.
12. Then close the lid and keep in fire for about 5 minutes. Once the eggs are cooked, switch off and serve.

Your spicy, tangy Egg Drop Curry is ready to serve. It can be served with hot steaming rice and rotis. Any stir fires | poriyal or vegetable kootu goes well with this gravy. Today we had the curry with Chow chow kootu and colour vadams!

Note:

• Care should be taken while dropping the broken egg into the gravy. You should lower your hand nearer to the gravy maximum possible and gently drop so that the yoke and white part of the egg remain together.
• Don’t stir the gravy once eggs are added.
• The vessel used for making this curry should be broad enough to accommodate the eggs.
• Don't overcrowd the gravy with eggs at any point of time. 

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