Kathitrikai Kara Kuzhambu is one of dishes that’s severed in hotel lunch menus. I loved the taste of it and always wanted to make it. This recipe taste good with white rice with some pappadam.
Tamarind / Puli
Pulicha Keerai Chutney / Gongura or Sorrel Leaves Chutney
This is a Kongunadu style rather village style Sorrel leaves Chutney, my grand mother used to make this in bulk and pack it to us during the season. We keep it refrigirated for atleast a week and enjoy them with white rices. Sorrel Leaves are high in Iron and has lot of nutrients. They taste tangy, so the recipe should somewhat balance the taste so that it can be consumed with no troubles.
Variations can be made with adding tomatoes. Sorrel leaves chutney tastes sour. To reduce the sour taste my mom suggested to add peanuts. It would be ground in stone grinder in villages without adding water. It lasts up to a week in this way without refrigerating.
If you could avoid water it would taste better. In mixi it’s difficult to grind it very thick so i added little water.
Mint Chutney / Pudina Chutney / Pudina Thogayal
Mint has very unique strong smell, adding it to food gives the kick it needs. Mint Chutney goes very well with Idili and Dosas. Refrigerate this up to a week by grinding it very thick without adding water.
Vendakkai Puli Kuzhambu / Ladies Finger Puli Kulambu
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.
Beetroot Chutney / Beetroot Thogayal ( for Idli / dosa )
When I heard bout this chutney I wasn’t sure how it was going to taste, because till then I tasted only poriyal varieties. This Chutney turned tasty and rich in color. If you want to add color to the plate add this. It goes good with Idili and Dosas.
Beetroot has lot of health benefits. It helps lower blood pressure, preventing bad cholesterol, treating anaemia. But consuming too much also has it’s lower side, it has oxalates which prevents calcium from being absorbed by body and thus build up as Kidney stones.
Ennai Kathirikkai Kuzhambu / Oil Brinjal Gravy
Ennai Kathirkkai is one of our fav. Brinjal is cooked well in tamarind juice. It tastes awesome with steamed white rice.
Mochakottai Kuzhambu / Val beans Gravy
Beans are very high in protein and fiber but low in fat. They have been proven to be a major player in the fight against cancer. Beyond that, they are beneficial to those with diabetes, and help lower cholesterol. Val bean are rarely cooked at my house, this is a chetinadu style val bean gravy.
