A recipe for passion is always simmering !
Keerai Sambar recipe – south indian sambar recipes, easy keerai sambar recipe, keerai sambar with step wise pictures, easy sambar recipe – yet another family favorite that we make often at home, each time i use a different keerai for variations. Mostly its made with Amaranth varieties but i do use spinach at times which also suits for this recipe….
Coconut based south Indian style gravy made with Banana flowers!
Description: Simple tangy egg gravy made with steamed egg omelette. Egg Gravy / Egg Omelet Kuzhambu / Egg kulambu / Steamed egg gravy / Muttai Omelette Gravy / Muttai Kaara Kuzhambu / Chettinad Muttai Omelette Kuzhambu Ingredients – 1 2 count Eggs 1 count onion 1 green chili 1 pinch Turmeric powder 2 pinch Fresh ground pepper 1…
Simple homestyle Chicken gravy prepared with light coconut base, a perfect side for parotta, idli dosa or chapati!
Smacking hot Karaikudi style Black peppercorn gravy.
Black Peppercorn kuzhambu / Peppercorn Gravy / Milagu Kuzhambu / Pathiya Kuzhambu / Karaikudi / Chettinad Milagu Kulambu / Kolambu / Kuzhambu / Spicy tangy gravy
Kurma with Babyshark ..quite interesting rite…yea absolutely this kurma tastes awesome,no need of tamarind paste..with a handful of spices this kurma goes very well with hot rice as well as side for idlies n dosais..this dish will be enough tangy as we were using tomatoes instead of tamarind paste..
Sharkfish n tomato kurma/Surameen thakkali kurma/Sura thakkali kuzhambhu/Shark tomato kuzhambu
It is popular cusine in chettinad
Ingredients:
Fresh chick peas-1 cup
tamarind extract from 1 nellikai alavu puli-1 cup
sambar onion-1/2 cup
garlic-5 no.
karuvepilai
grated jaggery-1 tablespoon
kuzhambu milagai podi
Method:
cook the fresh chick peas separately in water
drain the water and take only the cooked pea
sputter the vadagam in oil and add karuvepilai,garlic & chopped onoin.Fry it well.
Add kuzhambu milagai podi and fry it
Add tamarind extract and boil it with salt.
A rare dish in North India as Mochai is usually used in South…..
Inorder to enjoy the true essence of Chettinad cuisine, always prepare the dish with fresh spices and masalas… don't ever compromise over any susbtitutes. This meen kuzhambu is just like any other regular kuzhambu preparation except its made with a fresh blend of spices and sauteed in pure sesame oil which gives life and brings out that finger licking flavour.
