Vendakkai puli kuzhambu is one of the specialties from Kongunadu, I mean this is the way we cook. Freshly ground Masalas spreads the aroma and sure everyone would love it. This can be eaten with white rice or curd rice.
Coriander Seeds / Kothamalli Vidhai
Buttermilk Gravy / Mor Kulambu
A simple flavorful Kulambu to be accompanied with white rice. Potato roast or vadam is the best combo according to me.
Tried making chetinnadu method vendaikkai moor kulambu and it turned out very good. I think this is derived from Revathi Shanmugam recipes, don’t remember exactly. My mom makes it without coriander leaves and green chili but it does add unique flavor and I enjoy it with this.
Tamarind Rice / Iyengar Kovil Puliyodharai / Puli Sadam
I’ve always loved the puliyodharai served in temples and always wanted to make it at home to have it when ever I feel like. This is the closest I could getto that temple one.
The key is the masala powder and roasted peanut added to the recipe. At my home they never used to add the podi but I like it with the podi. it gives the nice aroma.
Tamarind Rice / Iyengar Kovil Puliyodharai / Puli Sadam
Author:
Ingredients
- Tamarind – big lemon size
- Rice – 4 cup
- Sesame oil – 4 tsp
- Mustard seed – 1/4 tsp
- Channa dhal – 1 tsp
- Asafoetida – 1 pinch
- Red chili – 7 nos
- Curry leaves – 1 strand
- Peanut – 1/2 cup
- Turmeric Powder – 1 tsp
- To fry and grid :
- Red Chili – 5 nos
- Channa dhal – 2 tsp
- Coriander seed – 2 tsp
- Fenugreek seed – 1/4 tsp
- Sesame seed – 1 tbsp
Instructions
PREP:
- Extract tamarind juice to not more than 1- 1.5 cups.
- Fry the items given in to fry in a pan with little oil until golden brown and the sesame seed starts crackling. Grind this to fine powder.
COOKING:
- Heat oil – 4 tbsp in a pan, when it’s hot, add mustard, channa dhal, asafoetida, red chili, peanut, curry leaves and fry this for a minute.
- Remove the fried peanut at this stage if you like it crunchy which is the way I do it. But it’s optional step.
- Add tamarind juice extract, turmeric and salt. Allow this to cook till oil separates in medium flame and stir often, it going to take around 20-30 mins.
- Add ground powder – 2 tsp and mix well. Keep it on the stove for about 5 minutes in low flame.
- Add the rice and mix gently. Taste for salt and add if required.
- Add the remaining ground powder if any now and allow the rice mix to stay for 30 min before serving.
TIPS:
- Use the whole batch of ground powder if needed for enhanced taste.
- Peanut enhances the taste
- Cashew nuts can also be added to enhance the taste.
- You can grind the podi in bulk and save it in refrigerator for future usage upto 2 months.
(*) Serve with Pappads, Applam, Vadam.
Wheat Flour Dosa / Peanut Chutney (Groundnut Chutney)
When I was young, I always go to my grand ma’s house for any holidays. She makes it for dinner almost every day with Tomato sambar and Coconut Chutney. She grinds the chutney in hand grinder and the taste used to be awesome, it is still in my tongue. Wheat dosa is very healthy one and a substitute for chapathi. The variations can be done with chopped onion, green chili and coriander leaves added to it. Best tastes with coconut Chutney, Peanut chutney or any of the fav Chutnies.
Kadai Bhindi / Kadai Ladies Finger
Ladies finger cooked in the aroma of coriander seeds. I loved this recipe from Vahrehvah. I prepared this in N’s b’day party for a small crowd and it was a super hit. N likes anything prepared in Ladies Finger. He liked this and often bugs me to prepare this.
Chettinad Chicken Curry
Chicken chettinadu is a very famous dish from tamilnadu. When I was working, we used to go to Ponnusamy restaurant almost every alternate weekend to have this along with the biriyani. It’s prepared with lots of aromatic spices which makes this dish unique.
