Pulikuzhambu

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This is one of our favorite Tamilian dish. My family fell in love with this tangy and spicy curry when our neighbor shared this with us.  I told her how much I loved it and requested her for the recipe. Guess what she did?  She gave me a list of all the ingredients and asked me to call her after getting it ready. I did just that and to my utter delight she came over and showed me how to make it.  Yes, she cooked it for me at home and I consider this the best way to learn.  Seeing and learning! Now, I make this often and also found out that Telugu's also make a similar curry. Here is the recipe as I know it and I hope you will love it :-)





Ingredients

Garlic-2 full(peel the cloves)
Shallots-10(cut into halves)
Cumin seeds-1/4+1/2 tsp
Peppercorns-1/4tsp
Fenugreek(uluva)-1/4 Tsp
Tamarind water-To taste(preferably on higher side)
Salt-To taste
Turmeric-1/2 tsp
Red chilli powder-1/2Tsp
Kashmiri chilli powder-1 1/2Tsp
Coriander powder-2 1/2Tsp
Coconut- 1/2 cup grated and ground with min water
Oil-2Tbsp

Method

1.Heat a pan and shallow fry peppercorns and 1/4tsp cumin seeds(without any oil)
2.Remove that and pour oil in the pan and heat.Meanwhile grind the coconut, and dry fried peppercorns and cumin seeds.
3.Splutter cumin seeds and then fenugreek seeds.
4.To this add the ground coconut mixture and saute for a while.
5.Put chilli, coriander and turmeric and saute till the raw smell goes
6.Slide in shallots and garlic cloves and saute for a few minutes on medium heat.
7.Pour in the tamarind water and adjust the consistency and boil well
8.Serve with rice and pappad.

You could add vegetables like okra, brinjal etc to this curry.



Contributor: Namitha

Paniyaram/Kuzhipaniyaram

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The weather is already getting so chilly here. When you see snow in October you couldn't think of anything other than a hot snack with a cup of tea to console yourself. I had a wonderful neighbor when we were staying in Hyderabad (can't help telling you all the Hyderabad stories, after all, my culinary experiments started there :D) ,'S' aunty who was from Tamilnadu. She used to share all her special foods and also the recipes with me. Paniyaram is one among the many dishes I learned from her. It is a very popular snack in Tamilnadu and they use our "unniyappachatti"(paniyarachatti) for making this. I do not have one, so mine doesn't have that beautiful shape. But the taste was excellent :-)




Ingredients

Leftover dosa batter-2cup
Shallots(sliced)- 1Tbsp
Ginger(grated)-1 Tsp
Green chilli(cut into small pieces)-3 small
Curry leaves-1sprig
Channa daal-1tsp
mustard-1/4tsp
Oil-2tsp+ for frying


Method

1.Heat oil in a deep pan for frying (those who have unniyappa chatti(paniyara chatti) can use that)
2.Heat oil in a pan and splutter mustard and then channa daal.
3.Slide in shallots, ginger , curry leaves and green chillies, saute
4.Add these into the batter and mix well. Check the salt.
5.Pour the batter into the frying pan slowly.
6.Turn on the other side and fry till both sides are golden brown.
7.Have it with chutney or as it is with tea/coffee.

Contributor: Namitha