Sodhi

    This recipe got introduced to me, almost 5 years back when i went for my marriage feast to my cousin's place. When i tasted it first, it completely had a very bland taste. Even though, it had very plain taste i was keeping on tasting (actually drinking) it. Since i was newly married and a beginner in cooking, i don't want to try this at home since it has sooooo many complicated process like extracting coconut milk in various forms. But now after such huge gap, i tried using canned coconut milk :P and here comes for your views.

ALL YOU NEED:

Thick Coconut Milk	1 cup
Thin Coconut Milk	1 1/2 cup
Mixed Vegetables	250 g
Coriander Leaf	2 Twigs
Chopped Tomato	1 No.
Turmeric Powder	2 Twigs
Sliced Onion	1 No.
Moong Dhall	1/2 cup
Green Chilly	3 Nos.
Curry Leaf	1 Twig
Ginger	1 inch
Garlic	4 Nos.
Mustard	1 spoon
Salt	To Taste
Oil	1 spoon

METHOD:
     Heat a spoon of oil in a pan. Add mustard, once splutters, add smashed garlic, ginger, curry leaf, coriander leaf and slited green chillies. Saute well. Now add sliced onion, tomato, mixed vegetables (i used carrot, beans, potato and drumstick) and pinch of salt. Saute well, now pour the pressure cooked moong dhall, thin coconut milk and pinch of turmeric. Stir well by adding little amount of water if the mixture is very thick, cover the pan with lid. Let it be in flame until all veggies gets cooked. Keep stirring inbetween. Once all veggies are cooked, add the thick coconut milk, make sure the flame is in Low. Once the gravy bubbles up, put off the flame and serve hot with steamed rice, Ginger chutney and Potato Fry.

Note: This is my own try, will post the original "Tirunelveli Sodhi" shortly.

♬ Sangeetha♡Nambi ♬

Lady's Finger Curry

     This is my mom's curry. Since the preparation time is minimal whenever she feels bored of cooking or need to prepare an immediate lun, she will blindly prepare this for our lunch time with plain pappad. You know how it will taste with hot steamed rice.. OMG ! I have no words... I should say this should be in our "Savior" list which can be prepared in very minimal period. Heres the minimal lunch curry for your views....

ALL YOU NEED:

Lady's finger	1/4 kg
Chopped Onion	2 Nos.
Chopped Tomato	1 No.
Grated Coconut	1/4 cup
Coriander Leaf	2 Twigs
Tamarind Syrup	1/4 cup
Curry Leaf	1 Twigs
Green chilly	4 Nos.
Mustard	1 spoon
Oil	2 spoons
Salt	To Taste

METHOD:

     Make a thin slices of Lady's finger. Let it sit for a while. Keep a pan, heat a spoon of oil, add mustard, once it splutters, add chopped onion and pinch of salt, do a saute. Now add on chopped tomato, slited green chilly, curry leaf, turmeric powder and coriander leaf. Do a fine sauting and now add on the sliced lady's finger and add a cup of water and the tamarind syrup, allow it to boil until its get cooked and adjust with salt. Now add on the grated coconut, let it boil until it mix well with the mixture. Put off the flame. Now serve hot with steamed rice and pappad.

Note: If it is not much spicy, add a pinch of chilly powder which is optional.

♬ Sangeetha♡Nambi ♬

Simple Chicken Curry

     I always be in sceptical mood when it comes to Sunday b'cos that's a NON-VEG DAY :( Since am a Non-Veg hater, always i'll be in dilemma. Atleast after my marriage am getting changed to be as a Non-Veg liker (not a Lover still) only b'cos of this curry. I came to know this thru my hubby's grandma. Usually my mom use to add coconut for her traditional, native based chicken curry which is mostly not much spicy even we dont like it much. But this one will be the "SPICY ROCK STAR", though it has very simple procedure. Here comes for your views....

ALL YOU NEED:

Chopped Onion	2 Nos.
Chopped Tomato	1 No.
Curry Leaf	1 Twigs
Coriander Leaf	2 Twigs
Green chilly	1 inch
Mustard	1 spoon
Oil	2 spoons
Cinnamon	1/2 inch
Cloves	5 Nos.
Fennel Seed	1 spoon
Salt	To Taste

To Pressure cook

Chicken	1/4 kg
Chilly Powder	1 spoon
Turmeric Powder	Pinch
Coriander Powder	1 spoon
Ginger Garlic Paste	2 spoons
Water	1/2 Tumbler

METHOD:
     Prepare Ginger, Garlic paste using the given proportion. Let it sit for a while. Take a pressure pan, add all items under "To Pressure cook" and cook it for 3 whistles and put off the flame. Until pressure gets released, Heat a spoon of oil in a pan, add mustard, add cinnamon, cardamon, fennel seeds, chopped onion, saute it for a while. Then add chopped tomato, saute well until oil oozes out. Now pour the pressure cooked items. Allow it boil until it reaches thick consistency. Now its time to add chopped curry leaf, coriander leaf and green chilly. Give a min sauting and put off the flame. Serve hot with steamed rice.

♬ Sangeetha♡Nambi ♬

Chettinad Mutton Curry !!!

    I am not a lover of Non-Veg. But weekly once, chicken will be in my menu list only for my hubby and lil one. You wont believe me, in this 4 yrs of my marriage life, eventhough my hubby is a big lover of Mutton dishes, i never tried Mutton items,(except Mutton liver soup served for my kid) :( One day, somehow googled a mutton curry recipe and planned to give a try on it. Wow ! that tasted heavenly. Being a non-lover of mutton items, I was simply licking the curry, just think what my hubby would have done :P Asusual, lil one and Hubby emptied the bowl... S I M P L E :D Soooooooo, first time in the life history of my RECIPE EXCAVATOR (My blog name :P), here showcasing my first tried mutton curry recipe for your viewssssssssssss :)

ALL YOU NEED:

Chopped Onion	2 Nos.
Chopped Tomato	1 No.
Corainder Leaf	2 Twigs
Curry Leaf	1 Twigs
Cloves	5 Nos.
Cinnamon	1/2 inch
Salt	Pinch
Oil	3 spoons

To Saute

Corainder Seeds	2 spoons
Poppy Seeds	1 spoon
Green Chilly	4 to 5 Nos.
Coconut	2 pieces
Pepper Corns	1 spoon
Fennel Seeds	1 spoon
Garlic	8 Nos.
Ginger	2 inch
Oil	1 spoon

To Pressure cook

Mutton	1/4 kg
Turmeric Powder	Pinch
Chilly Powder	Pinch
Salt	Pinch
Water	1 glass

METHOD:

     Add ingredients under "To Pressure Cook" for 10 to 15 minutes in simmer after a whistle. Keep a pan, heat a spoon of oil. Add ingredients under "To Saute" one by one, saute until raw smell goes off. Switch off the flame. Let it cool down. Now grind it to a fine paste. Heat 2 spoons of oil in a pan, add chopped onion, once it gets sauted, add chopped tomato and grinded mixture. Saute well until oil oozes out. Now add the pressure cooked items, adjust with salt, saute it until it becomes thick consistency. Before you switching off the flame, add chopped coriander and curry leaf, saute for a while.

Note: If you find its not much spicy, add chilly powder after adding all the ingredients.

♬ Sangeetha♡Nambi ♬

Guest Post IV

It seems this month going to be a "GUEST POST" Week. Yeah ! another Guest post here. This is from Jay of Tasty Appetite. When i pinged her to send the recipe for Guest Post, she didnt hesitate but she asked me to wait for few days as she was in her vacation. To be frank, i thought i need to give a remainder about guest post after a week but as soon as she back from her vacation, she immediately sent me the post with step by step clicks. How sweet she is... Really I am so impressed Jay. Thanks much...

Gals, you know what recipe she has sent me itssssssss......... "Chettinad Eral Kuzhambu" OMG ! name itself tempting me... I am an ardent fan of Prawn... Without making you to wait further, here comesssssss the yummy curry in her own sweet (You know why telling sweet, b'cos she praised me, Note the bolded line :P) words.... Slurrp !

Main Course....... :)

"Hello Friends, I’m so pleased to have been asked to guest post for Sangeetha,  and it really means a lot to me. I got to know Sangeetha, over the past year and "I really love her healthy recipe collections & nice presentation". :P

Once again, thank you friend, for choosing me for the guest post and I’m really honoured..:)

So glad to share with you all here today,  a very popular dish, "Eral Kuzhambu“ (Thick gravy) in Chettinad style.!

The recipe is simple and very delicious to eat with. The shrimp / prawns are cooked with a combination of drumsticks and flavored with ground coconut paste. It goes well with plain rice , papads or else.

Tingle your tastebuds with this traditional and mouthwatering Chettinad Eral Kuzhambu recipe..:)

ALL YOU NEED:

Prawn / Shrimp / Eral	300 g
Drumstick	1 No.
Onion	1 No.
Garlic	4 to 5 pods
Green Chilly	1 No.
Tomato	2 No.
Gingely Oil (or) Cooking oil	2 to 3 tbsp
Mustard	1/4 tsp
Cumin Seeds	1/2 tsp
Fenugreek Seeds	1/2 tsp
Curry Leaves	6 to 8 Nos.
Turmeric Powder	1/4 tsp
Red chilly Powder	1 tsp
Corainder Powder	2 tsp
Thick tamarind pulp	4 tbsp
Jaggery	2 pinch
Coconut Paste	4 tbsp
Coriander Leaf	Fresh
Salt	To Taste

METHOD:
  1. Peel, de-vein and clean the prawns thoroughly and keep aside.
  2. Chop drumstick, onion, tomato to fine slices.
  3. Heat oil in a kadai / pan and temper with mustard, cumin seeds, fenugreek & curry leaves.
  4. Add chopped onion, garlic, green chilly and fry them till transculent.
  5. Add in the finely chopped tomatoes and sauté well.
  6. Now add drumsticks and combine well.
  7. Add cleaned prawns and sauté in together.
  8. Add turmeric pwd, red chilly pwd, coriander pwd and salt.
  9. Mix well. Allow the prawns to get cooked in the masala.
  10. Once the masala thickens and let out oil, add thick tamarind juice, water and jaggery.
  11. Keep the flame in simmer for 6 to 7 mins and cook covered.
  12. Add the ground coconut paste and boil for 2 more minutes.
  13. Now you can see,  oil floats on top of the thick curry.
  14. Time to turn off flame.
  15. Transfer Eral Kuzhambu to  serving bowl with fresh coriander leaves garnishing.
  16. It makes an awesome combo with white rice & pappadam.

Step by step....

Try this tasty recipe, sure you’ll love it..:)

Your comments & suggestions shall help me a lot and inspire me to make more dishes.

Once again thanks Sangeetha for this nice opportunity..!"
♬ Sangeetha♡Nambi ♬

Guest Post II

     Its GUEST POST again.... Nowadays me become "LIKE" NO NO "REAL" Lazy girl to compose a recipe post. At the same time, i dont want to leave my blog space too. So after a big discussion with my brain !, decided to post a couple of GUEST POST which i got from my co-bloggers. Those two persons are really THE MASTERS in our food blogging world. Yes, one is Aarthi of YUMMY TUMMY and another one is SHUUUUUUUUUU !!! Its S E C R E T !!! Will reveal it in my next post which her guest post too... :)

    Now, let me tell some words about Aarthi. Just a couple of months back, i got a chance to visit her space. From that time to till date, i never stopped visiting her space even she didnt post any recipe :) She is a newly married gal but when we check her blog, we feel like visiting a 25 yrs old married women's blog. Yes, she has a huge huge, Plenty plenty, different different (Watlese!) varieties of recipe in her space that too with Step by Step recipe. Always i use to wonder/admire how she gets time to take a click of every steps !!! Major highlight was, she use to click the ingredients used and label it accordingly. OMG ! i am impressed aarthi. So, here comes here "CHICKEN CURRY" in her own words....

Here it is.......

Over to Aarthi:
    **When I was asked to do a guest post by Sangeetha, I never wanted to say no to her..I accepted immediately..Thank you Sangeetha for giving me this opportunity to post my recipe in your awesome blog. I am really happy to meet all your viewers and do this post for them.

Let me tell something about me..

"Hai Friends.. My Name is Aarthi, I blog at YUMMY TUMMY. It is a food blog which has recipes around the world in step by step instructions with pictures which will be so helpful to you(I hope). I welcome all of you to come and explore my blog."
Now let me talk something about this recipe.. This is one of very basic chicken curry you could make. It calls for very basic ingredients, so you can whip up this no time. The cool thing about this is it is cooked in a pressure cooker which cooks the chicken quickly and makes it so meltingly tender..
I hope you will love this. Drop at my place sometime.."

ALL YOU NEED:

Fennel Seeds / Saunf	2 tsp
Ginger Garlic Paste	2 tblspn
Garam Masala Powder	2 tsp
Curry leaves	1 twig
Chilli Powder	2 tsp
Onion large sliced	2 Nos.
Chicken	1/2 kg
Chopped Tomato	4 Nos.
Salt	3 tblspn
Oil	To Taste

Her well-owned step by step clicks....

METHOD:

1. Take a pressure cooker and heat oil in it. Add in fennel seeds and let it crack.
2. Add in onions and saute for 5 mins.
3. Add in ginger garlic paste and mix well.
4. Now add in salt and all the spice powders and mix well.
5. Throw in tomatoes and curry leaves and cook till the tomatoes turn mushy.
6. Add in chicken pieces and toss well in the masala.
7. Now cover the pressure cooker and let it cook for 4 whistle. Now lower the flame and cook for 15 mins
on a low flame. Switch off the flame and let the pressure go all by itself.
8. Open the pressure cooker and add coriander leaves and mix well.
9. Serve with rice or roti.**

Aarthi, my heartfelt thanks for accpeting my request and contributing to my space... Thanks much again.... Friends, do visit her space, when u find time... You'll get lot of stuff there... Please dont miss it....

Check the GUEST POST I here...

♬ Sangeetha♡Nambi ♬

Oorundai or Vada or Pakoda Kuzhambu II

     As i intimated you long long ago so long ago in my Version I post, here posting the Version II of Urundai Kuzhambu. Story starts >> As we are Salem based people, we are new to this recipe when we come to chennai. Our family friend used to prepare this complicated and tasty gravy weekly once and even they used to share this to us. I was sceptical to have that. You know how it tasted ??!! Oh God ! it was tasted heavenly, mainly the balls added into the gravy. Even my hubby like this gravy, one day planned to try this during my early marriage days when i was a novice in cooking, i was like huh! such a big complicated process. Totally tired but one consoling thing was we both enjoyed throughly. It was real lip smacking gravy :) Nowadays it become a usual recipe even me become expert to prepare this in short time :P

ALL YOU NEED:

Masala Vadai (Round shape)	6 Nos.
Chopped Onion	2 Nos.
Chopped Tomato	1 No.
Turmeric Powder	Pinch
Sambar Powder	2 spoons
Tamarind Syrup	1/4 cup
Curry Leaf	2 twigs
Coriander Leaf	1 twig
Water	Required
Mustard	1 spoon
Salt	To Taste

To Grind:

Coriander Powder	1 spoon
Coconut	5 pieces
Fennel Seed	1/2 spoon
Garlic	5 Cloves

METHOD:
     Heat a spoon of oil in a pan. Let the mustard gets splutters. Add chopped onion, tomato, curry leaf and corainder leaf. Saute it for a while. Meantime, grind the ingredients under section "To Grind". Pour the grinded items into the pan. Add turmeric powder, sambar powder and required salt. Add required amount of water and 1/4 cup of tamarind syrup. Allow it to boil, until raw smell goes off. Once done, put off the flame. Add Vada balls into and serve after 45 minutes with hot steamed rice.

♬ Sangeetha♡Nambi ♬

Karuveppilai Kuzhambu/Curry Leaf Curry

     As am a office goers, daily i use to struggle for one thing by default. That is, what to be prepared to fill my lunch box for next day !! This will be my daily struggle which starts @ 4 p.m a day before. One day , Guess, that was a mid of the week (Wednesday), i was literally clue-less what to prepare for next day lunch time, finally thought of trying some new gravy using some basic in-house ingredients at the same time, it should be healthy too. So, added all the ingredients what all i got in my hand :) Finally, done with the recipe too.
     My lunch time came, my lunch mates tasted it asked for the recipe as it was tasted heavenly. OMG ! What a great surprise to me at the same time, i was in a bit dilemma, do you know why !! i forgot the ingredients which i added b'cos i used max of all the ingredients when prepared this :P finally, recollect and informed them without any further delay, thought of loggin it in my space too. So, here comes my INNOVATIVE Gravy :)

INGREDIENTS:

ALL YOU NEED:

Curry Leaf	1 Handful
Ginger	2 inch
Pepper	1 spoon
Cumin Seeds	1/2 spoon
Bengal Gram	1 spoon
Garlic	6 cloves
Turmeric Powder	Pinch
Sambar Powder	1 spoon
Gingelly Oil	3 spoons
Tamarind Syrup	1/4 cup
Coconut	3 pieces
Water	Required
Salt	To Taste

To Temper:

Mustard	1 spoon
Curry Leaf	1 Twig
Oil	1 spoons

METHOD:
     Heat a spoon of oil in a pan, add all the ingredients "ALL YOU NEED" section except Tamarind syrup. Saute it until raw smell goes off. Allow it to cool. Grind it to a fine paste. Heat a spoon of oil, add mustard and curry leaf. Pour the grinded paste, add required amount of water and pour the tamarind syrup. Now adjust with salt. Allow it to boil for a while. Put off the flame and serve hot with steamed rice and pappad.

Note: Bengal gram can be added more, which give thickness to the gravy...

♬ Sangeetha♡Nambi ♬

Beans Egg stir Fry

     I am not a big lover of Beans. On the other hand, i love Beans when it is prepared with Egg. Sounds like Mad is it !!! :P This stir fry will not be much spicy so, whenever i prepare Vatha Kuzhambu or Puli Kuzhambu, my sidedish will be this for sure. Even my lil one is not a bean lover but she is an egg lover, so this is the dual healthy recipe to serve to toddlers.

ALL YOU NEED:

Urad Dhall	1 spoon
Chopped Onion	2 Nos.
Red Chilly (Optional)	3 Nos.
Curry Leaf	1 Twig
Coriander Leaf	2 Twigs
Garlic	4 cloves
Egg	2 Nos.
Salt	To Taste
Oil	To Saute

To Pressure Cook

Chopped Beans	1/4 Kg
Turmeric Powder	Pinch
Sambar Powder	1/2 spoon
Salt	Pinch
Water	1/4 cup

METHOD:
     Take a wide pan, add all ingredients under "To Pressure Cook" section and mix it. Close the pan, allow it to boil until beans get cooked. Drain the excess water and keep it aside. Now heat a spoon of oil in a pan, add Urad Dhall, chopped onion, mashed Garlic, curry leaf, corainder leaf, saute it for a while. Now add cooked beans and saute it few minutes. Now, its time to add egg. Break the egg in a bowl and add pour the content into the beans mixture. Donot stir. Let it sit for a 2 minutes. Then give a hard stir until it mix-up with the entire beans mixture. Put off the flame once the egg cooked well.

Note: Can also add chopped tomato while sauting.

♬ Sangeetha♡Nambi ♬

Drumstick leaf Sambar

     I am not a big lover of Sambar. But when it is with Drumstick, OMG ! immediately i'll follow in love. You know, LOVE IS BLIND :P You know even it will drink this sambar when it is in excess amount. I love to taste it with softy chapathi rather than hot steamed rice. This recipe was looted from my MIL. Moreover, this is the another "Our family's favorite"... :)

ALL YOU NEED:

Drumstick leaf	Handfull
Chopped Onion	2 Nos.
Chopped Tomato	1 No.
Sambar Powder	1 1/2 spoon
Toor Dhall	1 cup
Turmeric Powder	Pinch
Tamarind syrup	1/4 cup
Water	1 cup
Salt	To Taste
Oil	To prepare

To Temper:

Oil	2 spoons
Mustard	1 spoon
Cumin Seeds	1 spoon
Red Chilly	2 Nos.
Garlic	6 Nos.
Hing	Pinch

METHOD:
     Pressure cook Toor dhall and keep it aside. Heat a spoon of oil in a pan, add chopped onion and chopped tomato. Saute it for a while. Now pour the pressure cooked toor dhall, tamarind syrup, sambar powder and salt. Add required amount of water. Let it boil until raw smell goes off. Once done, add the cleaned drumstick leaves and give a hard stir. Adjust with salt. Close the pan with lid. Leave it until the leaves gets cooked. Make sure, not to cook much, b'cos it will give bitter taste. Meantime, take a pan, heat a spoon of oil, add all the ingredients under section "To Temper" and pour it into sambar. Allow it to cook and check whether the leaf got cooked. Put off the flame. Now transfer it to serving bowl and serve hot with some perfect combo Pototo fries like THIS and THIS

Note: Make the sambar bit watery so that, once we put drumstick leaf, it will become thick automatically.

♬ Sangeetha♡Nambi ♬

Mor Kuzhambu II

     I am VERY BIG lover of this tangy mor kuzhambu. That too when it is Vada dipped, OMG ! i will eat away NO NO rather i should say DRINK AWAY the prepared gravy. Will just tell an example on my craze on this: When you check out my plate, mostly my main dish will be this gravy and my side dish is hot steamed rice. :) I'll behave like a real GLUTTON. Moreover, this is the first most recipe which is loved both by me and hubby as well. What a surprise !!! :) So i kept a nick name as "Our Family Dish"

To Grind - I

Diced Big Onion	1 No.
Diced Tomato	1 No.
Green Chilly	3 Nos.
Corainder Leaf	2 Twigs
Ginger	1/2 inch
Curry Leaf	1 Twig
Cumin Seeds	1/2 spoon
Coconut	2 pieces

To Grind - II

Tangy Curd	2 cups
Turmeric Powder	Pinch
Salt	As required/td>

Soak & Grind

Raw Rice	1 spoon
Toor Dhall	1 spoon

To Temper:

Urad dhall Vada	5 Nos.
Chopped Onion	1 No.
Corainder Leaf	2 Twigs
Curry Leaf	1 Twig
Red Chilly	2 Nos.
Cumin Seed	1/2 spoon
Mustard	1 spoon
Coconut Oil	2 Spoons
Hing	Pinch

METHOD:
    First lets see the "PRE-REQUISITES" to prepare this dish. Grind the items mentioned under "3 Grind" sections seperately and keep aside. Now, heat a spoon of coconut oil. Add mustard, cumin seeds, red chilly, curry leaf and coriander leaf. Saute it. Add chopped tomato and onion, saute it until oil oozes out. Now add both "Grind I" and "Soak & Grind" mixtures. Add little amount of water. Allow it to boil. Its time to add "Grind II" mixture. Dont allow to boil, once when the bubbles come, switch off the flame. Now add the Urad dhall vada and close the pan with lid. Serve it after 30 minutes or so. So that vada, will completely dipped with the gravy.

Note: Make the gravy bit watery so that, once we put vada, it will become thick automatically.

♬ Sangeetha♡Nambi ♬

Keerai Soup/Rasam

     Gals ! Dont judge its a very complicated soup/rasam recipe by seeing the name. Its soooo easy to prepare in minimal of time and moreover real healthy one. If any new mom, wants to start feeding Keerai to their young one, they can start-up with this rasam. For toddlers, they can give this before their meal. It will not taste like a spicy rasam, it will taste same as soup. Have a try.........

ALL YOU NEED:

Sirukeerai/Arakeerai	1 bunch
Chopped Onion	1 No.
Chopped Tomato	1 No.
Green chilly	3 Nos.
Pepper Powder	1/2 spoon
Tamarind syrup	1/4 cup
Rasam Powder	1 spoon
Garlic	8 Nos.
Water	1 cup
Salt	To Taste

To Temper:

Corainder Leaf	2 Twigs
Curry Leaf	1 Twig
Red Chilly	2 Nos.
Garlic	5 cloves
Mustard	1 spoon
Oil	3 Spoons

METHOD:    
    Chop and wash the bunch of keerai. Drain it. Take a pressure cooker. Add all the above ingredients except rasam powder, tamarind & pepper powder. Pressure cook it for 10 minutes in simmer after a single whistle. Wait until pressure goes off. Take a colander, drain/squeeze the water from the ingredients. Now add pepper powder and adjust with salt. - This can be taken as SOUP.  

    Now begins the RASAM part: Take a pan, heat a spoon of oil. Add mustard, once it splutters, add chopped garlic, red chilly and curry leaf. Let it be in flame for 5 mins. Then add the tamarind syrup and rasam powder into the keerai soup and add the tempered items into the soup. Keep it in low flmae for 10 minutes. Once after 10 mins, add chopped corainder leaf and close it with lid. Rasam is Ready.. Is it Likey ??!!

Turkey Berry Vatha Kuzhambu

     I love to attend marriage functions all the time. you know WHY ???!!!, i love love love "Wedding Vatha Kuzhambu" which they serve for lunch (I am a bad Glutton :P) I should say, am a BIG addicted person for "Wedding Vatha Kuzhambu". Will gobble all the served hot steamed with this gravy. From the day one, i tasted it, its my goal (FUNNY !!) to try that tasty, tangy gravy atleast once. Even that day - "First Try day" came, but it become a DISASTER day :( Yes, first tried favy recipe didnt give positive result. To be frank, the taste was OK :( How will i give up ?? Even "Second Try" day came, Whoaaaaaa !! I did it. Still i feel that day's enjoyment while posting this recipe. Small difference is i used Green Turkey Berry, instead of sundried... Here comes........

ALL YOU NEED:

Green Turkey Berry	1 cup
Chopped Onion	3 Nos.
Chopped Tomato	2 Nos.
Coriander Powder	1 spoon
Turmeric Powder	Pinch
Tamarind Syrup	1/4 cup
Sambar Powder	1 spoon
Coconut	4 pieces
Salt	To Taste

To Temper

Corainder Leaf	2 Twigs
Curry Leaf	1 Twig
Gingelly Oil	2 spoons
Cumin Seeds	1 spoon
Mustard	1 spoon
Fenugreek	5 to 6 Nos.

METHOD:
    Clean turkey berry and do soft mashing using mortar and pestle. Grind coconut with corainder powder to fine paste and keep aside. Keep a pan, heat a spoon of oil, add mustard, fenugreek, cumin seeds. Add chopped onion, curry leaf and corainder leaf saute it for few minutes. Now add chopped tomato, fry it with turmeric powder, sambar powder, saute the entire mixture, until oil oozes out. Now add mashed turkey berry, grinded coconut and tamarind syrup. Adjust with salt and water. Let the mixture boils until the turkey berry gets cooked. Now serve hot with hot steamed rice and pappads.

♬ Sangeetha♡Nambi ♬

Milaga Killi Sambar

     Water Samabar !!?? Yes, this is called as "Thanni(Water) Sambar" by me during my childhood days. This i came to know recently by our family friend. In their home, during any auspicious occassions like New Moon Day or Kirthigai, they use to do pooja by preparing Vada and Payasam. By default, this Sambar will be in place with side dish as 'Potato Fry', which is my evergreen combo. Whenever i visit their place, they use to give a Real Big Non Veg feast but this recipe will be prepared/served specially for me with Potato Fry. So lovely people is it ?? Recently i tried this to recollect my childhood memories. So, here comes.....

ALL YOU NEED:

Toor Dhall	1 cup
Small Onion	1 cup
Chopped Tomato	2 Nos.
Turmeric Powder	Pinch
Salt	To Taste
Hing	Pinch

To Temper

Corainder Leaf	2 Twigs
Curry Leaf	1 Twig
Red Chilly	4/5 Nos.
Mustard	1 spoon
Garlic	5 Nos.
Oil	2 spoons

METHOD:
    Pressure cook toor dhall with Turmeric powder for 10 minutes in simmer. Mash it with churner and keep aside. Heat a spoon of oil, add mustard, once it splutters, add red chillies, mashed garlic, corainder leaf, curry leaf and small onion, saute it for a while. Now add chopped tomato. Once it sauted well, pour pressure cooked dhall, pinch of hing, a cup of water and adjust with salt. Give hard stir. Allow it to boil for 10 minutes. Put off the flame. Now, Water Sambar is ready. Serve hot with idlies or hot steamed rice.

♬ Sangeetha♡Nambi ♬

Mochai Brinjal Gravy

     MOCHAI BRINJAL GRAVY - LOVE LOVE LOVE this all time. Asusual, my hubby doesnt like Mochai, so this will come to my kitchen once in a month :( Till few weeks back, i know to prepare this gravy using tamarind syrup which match only with hot steamed rice but recently got this ALL ROUNDER recipe which is a perfect combo for both tiffen and rice. To be honest, love to taste this much only by next day, as we like it for Fish gravy. Before going to the preparation method, i need to thank my mom, who tried and shared this recipe for my views. Now, its my turn to share this new recipe for your views. Girls, its a real yummy recipe pls dont miss this.

ALL YOU NEED:

Field Beans/Mochai	1 1/2 cups
Mullu Kathrikai/Brinjal	4 Nos.
Ginger Garlic paste	1/2 spoon
Chilly powder	1 1/2 spoon
Chopped Onion	2 Nos.
Chopped Tomato	1 No.
Turmeric Powder	Pinch
Cinnamon	1 inch
Cloves	4 Nos.
Mustard	1 spoon
Salt	To Taste
Oil	2 spoons

To Grind:

Grated Coconut	1 cup
Corainder Powder	1 spoon
Chilly Powder	1 1/2 spoon

METHOD:
    Soak field bean overnight and pressure it for 3 whistles. Keep a pan, heat a spoon of oil. Add mustard, once its cracked, add chopped onion, Ginger garlic paste, cloves and cinnamon, saute it for few mins and add chopped tomato. Saute it until oil oozes out. Now add diced brinjal and pressure cooked bean. Give a stir with the tomato-onion mixture. Now add the grinded mixture mentioned under "To Grind" section. Adjust with salt. Add 1 glass of water. Allow brinjal to cook. Once it cooked, saute it until it becomes thick gravy. Yum ! i can feel the smell and taste now...... :)

♬ Sangeetha♡Nambi ♬

Keerai Sambar

     I am a big addicted/fan of all types of Keerai. I am ready to prepare Keerai daily at home but being a mother of lil one, i have read, intake of keerai daily will ends up in digestion problem. So, am scared bit. But weekly twice Keerai will be a dish in my weekly food schedule. My hubby was keep on asking to prepare Keerai Sambar for past few weeks which was new to me, as am not a sambar lover, mostly will hesitate to prepare this. One day, i was sceptical to prepare this because of him. So, asked my mom for the recipe and finally PREPARATION DAY came. Here comes my new tried and my hubby favy's sambar dish for your views.

ALL YOU NEED:

Siru Keerai/Arakeerai	1 bundle
Green chilly	3 Nos.
Chilly powder	1 spoon
Garlic	6 Nos.
Chopped Onion	2 Nos.
Chopped Tomato	1 No.
Tamarind Syrup	1/4 cup
Salt	To Taste

To Pressure cook:

Toor Dhall	1 cup
Garlic	6 Nos.
Hing	Pinch
Turmeric Powder	Pinch

To Temper:

Green Chilly	2 Nos.
Cumin Seeds	1 spoon
Oil	3 Spoons

METHOD:

    Take a wide vessel, add keerai, garlic and green chillies. Sprinkle some water allow it to cook until keerai gets cooked well by closing with lid. Once cooked, mash it using churner and pressure cook all the items under "To Pressure cook" section for 10 minutes in simmer. Let Keerai and pressure cooked items sit for sometime.

    Keep a pan, heat a spoon of oil. Add chopped onion, saute it for few minutes and add chopped tomato. Now add pressure cooked toor dhall and mix well with onion-tomato mixture. Now add chilly powder and adjust with salt. Then add tamarind syrup. Boil the mixture, until raw smell goes off. Now add mashed keerai, allow it to boil for few minutes. Meantime, temper the ingredients mentioned under section "To Temper" and add it to the Keerai sambar and put off the flame. Now, serve with hot steamed rice and Ragi balls.

♬ Sangeetha♡Nambi ♬

Kollu/Horse Gram Gravy

     This is MY "SALEM" special. Weekly once they use to prepare this in different forms. I like to share my old memory of this recipe. Being a very big family and each of us staying in different places, we use to gather in my granny's house during our childhood summer vacation. On the day one, my granny's recipe will be this. She prefers to prepare this ONLY in Traditional way using mortar and pestle. Whenever she starts her preparation, there will be a big fight among us (grandchildren) to help her. Me, will be the WINNER as always to help her, b'cos am the first grandchild among all.... Yipppeeee !! Do you know the funny No No CRIMINAL reason behind my GREAT helping mind? so that i can taste/lick the Kollu while grinding without my grandma's knowledge :P "Thirudi sapadra sogame sogam". Eventhough, my lil finger will get smashed inbetween will not change my helping (read it as "licking KOLLU") mind, Paavam old lady know. He he :) Missing all those (G)olden days & moment now :( With this OLD & Sweet memories, sharing this special recipe for ur views.....

ALL YOU NEED:

Horse Gram	1 cup
Chopped Big Onion	1 No.
Small onion	5 Nos.
Chopped Tomato	1 No.
Tamarind Syrup	1/4 cup
Turmeric Powder	Pinch
Chilly Powder	Pinch
Pepper Corns	2 spoon
Cumin Seeds	1 spoon
Coconut	2 pieces
Garic	4 flakes
Curry leaf	2 Twigs
Coriander Leaf	1 Twig
Mustard	1 spoon
Salt	To Taste
Oil	3 spoons

METHOD:
     Soak Horse gram overnight. Pressure it for 10 minutes in simmer after a whistle. Once the pressure goes off, coarsely grind the gram and keep aside. Grind pepper corns, cumin seeds, Garlic flakes, Coconut pieces along with required chilly powder to a fine paste. Keep a pan, heat a spoon of oil. Saute chopped big onion until it turns golden color. Add chopped tomato saute it finely. Then add both the grinded mixture (Horse Gram and Pepper corn items). Pour a cup of water along with Tamarind syrup. Adjust with salt. Give a hard stir without any lumps of grinded horse gram. Allow it to boil. Meantime, lets start our garnishing procedure. Take a fry pan, heat a spoon of oil. Let the mustard get splutters (Its Rhyming :P), add small onion, curry and corainder leaf, fry it for few minutes. Add the garnished item into the gravy, Allow it to boil, until the raw smell of pepper masala goes off. Serve hot with steamed rice.

Note:Take a bit care on the amount of chilly powder while adding as we have pepper corns masala.

♬ Sangeetha♡Nambi ♬

Tri-colored Bean/Dhall Kurma

     You know the reason behind that "Tri-colored". I'll describe you :) I always love spicy kurma wih hot steamed rice & chappathi. Few days back i bought "Raajma", as that it is the first time, i dont know what to do with that other than sundals. Next day my lunch recipe was "Peas Kurma", so inadvertently soaked along with Peas and while surfing my freezer for some product, i saw some left out channa dhalls, so again added it with Peas & Raajma. All three were enjoyed in water overnite ! This is the mokkai story behind that Tri-coloured.

ALL YOU NEED:

Green Peas	1/4 cup
Channa Dhall	1/4 cup
Raajma	1/4 cup
Chopped Onion	2 Nos.
Chopped Tomato	2 Nos.
Curry Leaf	1 Twig
Corainder Leaf	2 Twigs
Turmeric Powder	Pinch
Chilly powder	2 spoons
Corainder powder	1 spoon
Ginger	1 inch
Coconut Pieces	4 to 5 Nos.
Cinnamon	2 Nos.
Cardamom	1 No.
Fennel Seeds	2 spoons
Cloves	4 to 5 Nos.
Salt	To Taste
Mustard	1 spoon
Oil	1 spoon

METHOD:
     Soak Peas, channa Dhall & Raajma overnite. Pressure cook it for 3 whistle and keep aside. Heat a spoon of oil in a pan, add mustard, chopped onion, Cinnamon, cardamom, 1 spoon of fennel seeds and cloves. Saute it for 5 mins. Then add chopped tomato, turmeric powder, chilly powder, Corainder leaf, curry leaf, pinch of salt, saute it until oil oozes out. Then add pressure cooked bean/dhall and mix well with the sauted mixture. Let it sit for 5 minutes, mix it inbetween. Meantime, grind coconut pieces with fennel seeds and corainder seeds to a fine paste. Pour it into the pan and add required water and salt. Allow it to boil, until the raw smell of coconut goes off. Now tasty "TRI-COLOURED" kurma ready and serve it with hot steamed rice and roti/chappathi

♬ Sangeetha♡Nambi ♬

Dual dhall gravy

     I think this is the most favy recipe to my MIL. Not because she like it, she use to prepare this gravy very often i.e. once in a week. I am not blaming her, just an info :P Jokes apart. When she cooks this recipe, the smell will take off the entire home. Yes, i really love this recipe (No ICE, am really appreciating her) with hot & crispy dosa. One day, it was my time to prepare this. He he he. Just tried for the first time, without any knowledge on this. I was very flabbergasted on seeing the outcome. You know, it take off my entire kitchen but not the entire house :( I am sure, my next try will take off my entire home. Practice make man PERFECT ! :) So, here comes my new tried recipe.

ALL YOU NEED:

Bengal Gram	2 spoons
Urad Dhall	1 spoon
Green chilly	1 No.
Curry Leaf	1 twig
Onion	2 Nos.
Tomato	1 No.
Coconut	2 pieces
Chilly powder	1 spoon
Turmeric powder	Pinch
Salt	To Taste
Oil	1 spoon
Mustard	To Temper

METHOD:
     Heat a spoon of oil in a pan. Fry bengal gram and urad dhall until it turns golden brown and allow it to cool. Heat a spoon of oil again, add mustard. Once it splutters, add chopped onion, tomato, slited green chilly and curry leaf, saute it until onion and tomato becomes mushy. Now grind the fried grams (Bengal & Urad) with coconut and make it as fine paste. Pour the grinded mixture in the pan, add turmeric powder, chilly powder, salt and required water. Bring it to boil, until the raw smell goes off. Now swtich off the flame and transfer it to serving bowl. Serve hot with Hot Idly & Crispy Dosa. Yummy !!!!!

Note:Make sure not to add much dhalls, as it will make much thicker and reduce the taste.

♬ Sangeetha Nambi ♬

Egg Pepper Fry

     I want to post this recipe immediately as this is my long time drafted post, so planned to post it yesterday, Suddenly when i checked my recipe count, Hah ! its 150!! How i can leave it so simple. So, started my browsing session to create an image. At last created a perfect text/image and the auspicious time (!) has come to post it.

    Here is the note behind this recipe... As i mentioned in all my EGG related post, i hate boiled Eggs. Still, like to try some different recipes using Boiled Egg. I know two receipes using Boiled Eggs. One is "Egg Thokku" and another one is this. When i tried this first during my early marriage days, i just felt the raw smell of the added ingredients. So, i decided not to prepare this anymore but suddenly when i checked my cookery book recently, this recipe got flashed and tempted me to prepare. so, try this for the second time only using 2 Boiled eggs. OMG!! i got my mom's taste. Hurray !!!!!!! :) Here comes my another boiled egg recipe.

INGREDIENTS
Boiled Egg - 2 Nos.
Onion - 2 Nos.
Garlic - 3 cloves
Tomato - 1 No.
Pepper corns - 1 spoon
Coriander
Chilly Powder - 1/2 spoon
Turmeric Powder - Pinch
Salt - To Taste
Mustard - 1/2 spoon
Sessame Oil - To garnish

METHOD:
     Grind Onion, pepper corns, garlic, tomato as a thick paste and keep aside. Keep a pan and heat a spoon of oil. Allow mustard to get splutters. Then pour the grinded items, saute it along with turmeric powder and required salt, until the raw smell goes off. If you need more kaaram, add chilly powder. It will take more time as we have grinded raw onions & garlic. DONOT add water at any cost. Once the raw smell goes off, slit the boiled egg and add it to the mixture. Fry until the white part of egg coated well with the sauted mixture. You can taste it with Hot steamed rice and as a side dish for Rasam, Roti etc.

♬ Sangeetha♡Nambi ♬