MARANTHU KUZHAMBU

 

 

 

 

 

"Maranthu" translates to medicine, and this kuzhambu truly lives up to its name, as it's made with ingredients rich in medicinal properties. It's especially comforting when consumed during times of cold, congestion, or indigestion.I absolutely loved it with plain rice. This invigorating tamarind-based dish was traditionally used as a home remedy for common ailments back in the day.

 

 INGREDIENTS 

CORIANDER SEEDS- 4 TSP

TOOR DAL- 2 TSP

URAD DAL- 2 TSP

PEPPERCORNS-1 TSP

CUMIN SEEDS-3/4 TSP

DRY GINGER CRUSHED-1 TSP

RED CHILLIES- 4 NOS

CAROM SEEDS- 3/4 TSP

ASAFOETIDA SOLID- SMALL PIECE

CURRY LEAVES- 2 SPRIGS

 

OTHER INGREDIENTS

 

SESAME OIL- 1 TBSP

SHALLOTS- 6-7 NOS

TOMATOES- 2 NOS

GARLIC CLOVES- 5 NOS

SALT TO TASTE

TAMARIND- GOOSEBERRY SIZE

TURMERIC POWDER-1/4 TSP 

FOR SEASONING:

 

SESAME OIL- 2 TSP

MUSTARD- 3/4 TSP

FENUGREEK SEEDS- 3/4 TSP

 

 PROCEDURE :

 

1. Dry roast all the spices except dry ginger till the ingredients turn crisp and nice aroma emanates.At last add the crushed dry ginger and roast till changes its colour and switch off.

 

2.Allow the ingredients to cool and blend to fine powder and keep it aside.

 

3.Extract tamarind syrup by soaking tamarind in warm water.

 

4.Heat oil in a pan and add de-skinned shallot,chopped garlic cloves,salt and fry well.Add chopped tomatoes and fry till it gets mushy.

 

5.Pour tamarind syrup over it.Add salt,turmeric powder and simmer till the raw smell of tamarinfd syrup evades.

 

6.Now add the roasted and pound spice powder and boil till the mixture blends well.

 

7.Switch off and add the seasoning to the kuzhambu and mix well. 

TOMATO KUZHAMBU

 

 

 

This is yet another tasty,spicy and tangy preparation involving ripe and succulent tomatoes.I prepared this kuzhambu for lunch.It is heavenly--this is the feedback I received.I'm really thrilled that it turned out perfect.You can even pair this with idli,soft dosa and pongal

 

 

 

 

 

 

.

 INGREDIENTS TO SAUTE AND GRIND TO PASTE :

 

CORIANDER SEEDS- 4 TSP

CUMIN SEEDS- 3/4 TSP

PEPPERCORNS-1/2 TSP

RED CHILLIES-3 NOS

GARLIC CLOVES-5 NOS

SHALLOTS- 6 NOS

GRATED COCONUT- 2 TBSP

TOMATOES- 3 RIPE

 

OTHER INGREDIENTS:

 

SHALLOTS- 10 NOS

ONIONS- 1 NO

GARLIC CLOVES-6 NOS 

SAMBAR POWDER- 3 TSP

SALT TO TASTE

TURMERIC POWDER-1/4 TSP

TAMARIND- GOOSEBERRY SIZE

OIL- 4 TSP

FOR SEASONING:

 

COCONUT OIL--3 TSP 

MUSTARD-1 TSP

ASAFOETIDA- 1/2 TSP 

CURRY LEAVES--2 SPRIGS.

PROCEDURE :

 

1. Soak tamarind in warm water and extract syrup.

 

2.Saute and grind all the ingredients cited above to a fine paste using little water.

 

3.In a pan add oil and saute shallots,onions,salt,garlic cloves.

 

4.Pour tamarind syrup,turmeric powder and boil till the raw smell evades completely.

 

5.Now transfer the paste,sambar powder and simmer in mild heat till you spot the bubbles and switch off.

 

6.Prepare the seasoning and add it to the kuzhambu.

 

 

SUKKU MALLI COFFEE

 

Sukku and malli translates to coriander seeds and dry ginger in Tamil.These two ingredients constitute the major portion in this powder along side peppercorns and cardamom.This invigorating concoction is the best home remedy prepared in the many households to relieve cough,cold and congestion.It also aids in digestion.This powder can be mixed and consumed in hot water or hot milk.But I always loved it with steaming hot water.Don't use store bought ginger powder,as it wont give the best results.Use only palm jaggery for sweet taste,as it has  medicinal properties,besides being a sweetening agent.

 

 

 

INGREDIENTS :

 

 CORIANDER SEEDS- 2 TBSP

 

CRUSHED POWDER OF DRY GINGER- 2 TBSP

 

PEPPERCORNS- 3/4 TBSP

 

CARDAMOM--3 NOS

 

PROCEDURE:

 

1. In a mortal pestle crush dry ginger and keep it aside.

 

2.In a pan dry roast coriander seeds,peppercorns and cardamom till nice aroma emanates and the ingredients turn crisp.

 

3.Now add in the crushed dry ginger powder and fry in mild heat till it changes to mild brown in colour.

 

4.Allow the ingredients to cool and grind in mixer jar to fine powder.

 

5.Store the powder in a clear air tight container and keep it inside the refrigerator for long shelf life. 

FOR THE COFFEE( USING WATER)

 

Boil 1 cup of water with requisite amount of palm jaggery. When the jaggery dissolves completely,add 3/4 teaspoon of sukku malli powder and heat till powder mixes well.You can prepare the same coffee by replacing milk in place of water. 

POTATO IN TOMATO GRAVY

 

 

 

I had stashed nearly two kilograms of tomatoes.Hence I have been trying out different dishes involving tomatoes.Raswale aaloo is a potato in tomato gravy dish popular in North India.I took cue from the dish to prepare this gravy.But I tweaked it by incorporating onions.This pairs well with chapati,phulka,poori and even rice

 

 

 

 

 .

DRY ROAST AND POWDER :

 

CORIANDER SEEDS- 3 TSP

FENNEL SEEDS- 1/2 TSP

CUMIN SEEDS- 1/2 TSP

 

 INGREDIENTS TO GRIND :

 

TOMATOES- 4 NOS

GINGER- SMALL PIECE

 

OTHER INGREDIENTS :

 

OIL- 4 TSP

ONION CHOPPED- 2 NOS

POTATOES- 3 NOS

SALT TO TASTE

CHILLI POWDER-1/2 TSP

TURMERIC POWDER-1/4 TSP 

CORIANDER LEAVES-

 

 PROCEDURE :

 

1. Wash,chop and steam potatoes till it is cooked.Dry roast all the ingredients cited in the above column and grind to powder.

 

2.In a pan heat oil and ghee.Add chopped onions,salt and saute till the onions turn translucent.

 

3.Grind tomatoes and peeled and chopped ginger to fine paste. 

4.Now pour the tomato paste over the sauteed onions.Add salt,turmeric powder,chilli powder and the roasted pounded masala powder. Now transfer the steamed and chopped potatoes to the gravy.

5.Allow the paste to boil till the raw smell evades completely.

 

6.Switch off the stove and garnish with fresh chopped coriander leaves.