Tuesday, July 22, 2014

Mor Kuzhambu / மோர் குழம்பு

Mor Kuzhambu are normally prepared using okra, ash gourd, vadai etc. Few weeks back I was having none of these, But my husband asked for mor kuzhambu as he is a fan of this dish. I was having only few of eggplants in fridge, so just wanted to give a try with this veggie. We loved its results. So thought of sharing it in my blog too... So far i have prepared mor kuzhambu with egg plant for four times and it never failed.

I do the this way of preparation for mor kuzhambu with okra, so followed the same way for eggplants too. For ash gourd the preparation differs a little, I will share that also soon.

My mom always make mor kuzhambu masala using rice and channa dal. But i am comfortable with the way i make and I am stick to it.


Eggplants - about 150 grams. (cut them in round shape)
Thick Curd - 1.5 cups
salt- to taste
Turmeric powder - 1/2 tsp
Oil -5-6 tbsp (to deep fry the veg as well as for tadka)
Coriander leaves - few (finely chopped)

To temper:
mustard seeds - 1 tsp
urad dal - 1 tsp
Curry leaves - 1 sprig
green chili - 1 slited

To grind:

Coconut - 1/4 cup (grated / thin slices)
coriander seeds - 1 tbsp
cumin seeds - 1 tsp
ginger - 1 inch piece
green chili - 3-4 medium size


1. In a pan or kadai heat oil and deep fry the veggie and keep aside.
2. In the mean time, grind the items listed under "To grind", and mix with beaten curd along with the required amount of salt .
3. Add a little water to the curd & masala mix to get the required kuzhambu consistency.
4. In a pan, heat one tbsp of oil (can use the oil, which we used to fry the veggies)
5. Once the oil is heated, add mustard seeds, urad dal, curry leaves one by one. while adding curry leaves, add turmeric powder also.

6. Do not let the turmeric powder burn in the pan, once the raw smell of turmeric goes add the curd mix to the pan and mix well.
7. Add the fried veggies to the curd mix.
8. Switch off the flame before it starts boiling ( like rasam boiling state is enough).
9. Add chopped coriander leaves and serve hot with steamed rice.

Adjust the green chilies according to your taste. If it is not sufficient in the ground paste, you can add cut chilies while tempering.

Monday, July 21, 2014

Fish Curry / மீன் குழம்பு

Fishes are rich in omega3 which is an essential nutrient for Children's brain development. Apart from the health constraint, Its taste is irresistible. It is one of the non-veg variety which makes us mouth watering while thinking about it itself. Fish curry tastes best in the next days. Always serve fish curry at least after 2 hours of preparation, it gives the better taste than serving it immediately. I really cannot wait after its preparation, So always I make this curry first, then prepare the steamed rice and fish fry or any other dish i prepare, so it gets its own resting time.

The best ever fish curry I have tasted is at my senior's home. When we visited her during our college days, her mom prepared such a wonderful meen kuzhambu. We tasted the fish in "Muthal Mariyathai" movie style at her house only for the first time.
In restaurant, I always like, (in chennai) Hotel Samco's fish curry with steamed rice. I have tasted it around five, six years back. Hope still they have the same quality and taste.

Ok, Lets see my version of fish curry now.


Fish - 5-6 pieces (I used king fish)
Onion - 1/2 a medium sized
garlic 2-3 cloves
Tamarind - big gooseberry sized
salt- as per taste
Oil - as needed to saute onions

To marinate:
Chili powder - 1 tsp
turmeric - 1 tsp
salt - a pinch
lemon juice - 1 tsp (optional)

To Grind:
Small onions - 5-6
Big onion - 1/2 a medium sized
tomato - 1 big (cut it to cubes)
coconut - about 1/4 cup
chili powder - 1 tbsp
coriander powder - 1 tbsp
fennel seeds - 1/2 tsp
turmeric powder - 1 tsp


1.First Wash and marinate the fish pieces with turmeric , chili powder , salt and lemon juice for 1-2 hrs.
2.In a kadai, heat a tbsp of oil and saute  onions (small, big) and tomato.
3. In a blender/mixi, grind sauted  onions, tomato, and the items listed in "to grind".
4. In the same kadai, heat another tbsp of oil, and saute garlic, and finely chopped half an onion.
5. When the onions turn transparent, add the ground paste and saute until the raw smell leaves.
6. Then Add the extracted Tamarind water, if required add a cup of water
7. Let the mix boil well for 5-10 mins.
8. Once the raw smell leaves and the gravy is cooked add the fish pieces to the gravy and let it cook for another 6-8 mins.
9. Once the fish is cooked, add the chopped coriander leaves and switch off the flame.

1. Depends on the fish steak size the cooking time differes.
2. I added  about 2 tbsp of "Fish fried oil" at the end, which gives extra flavor for the kuzhambu.

Wednesday, July 9, 2014

Poondu Sundaikkai Vathal Kuzhambu

This is one of my favorite kuzhambu from my mom's Kitchen. We had a Turkey berry (sundaikai) plant at home, and we used to get a lot of it. So my mom used to make sundaikai vathal and store it. Sundaikkai vathal can be added in any tamarind based gravy. Sometimes my mom used to add with kathirikkai pulikuzhambu also.

Sometimes, mom just used to fry these vathal as side dish for paruppu Satham and thayir satham also. Just by sprinkling some salt on top of it, it will be perfect with those rices.

I specifically like this garlic and turkey berry combination, and mom used to make this for me often.
Garlic and turkey berry are having lot of goodness in it.
Garlic is a good antioxidant, and good to control cholesterol also. Turkey Berry is good to purify blood and to clear the worms in our stomach...

Lets see the recipe now. I have added little less spices. You can add according to your taste.


Sundaikai / Turkey berry - 10 nos
garlic - 15-20 cloves
cumin seeds - 1 tsp
Onion - 1 small
sambar powder / vathakuzhambu power - 1.5 tbsp
Tamarind  - big gooseberry size (1.5 tsp if you use concentrate)
coconut paste - 2 tbsp
salt - as per taste

To temper:
Mustard seeds - 1/2 tsp
urad dal - 1 tsp
venthayam - 4-5 seeds
curry leaves - a sprig
hing/ perungayam - a pinch
Oil - 2 table spoon


1. In a pan heat a table spoon of oil and fry turkey berries crispy &  keep the fried berries aside. (make sure it fries nicely),
2.Fry garlic and cumin seeds in the same oil and keep aside.

3. Add another table spoon of oil in the pan, when the oil is ready, add the items given under "To Temper".
4. Then add finely chopped onions and fry until they turn transparent/golden brown.
5.In the mean time, prepare tamarind water by adding 2 cups of water with the tamarind / concentrate.
6. add tamarind concentrate to the pan and add sambar powder to it.
7. Let it boil well, then add the fried garlic and cumin.
8. let it cook for 5 mins, then add fried turkey berry and coconut paste and leave it to boil once.
9.Switch off flame and serve hot with steamed rice.

I served it with appalam and okra fry.

1. You can add sambar powder / vathakuzhambu powder according to your spice level.
2. I did not add cumin seeds today as i was not having. But adding cumin seeds will give wonderful flavor. Dont miss it.

Saturday, July 5, 2014

Rava Payasam

An Easy to make payasam for guests and Poojas with less ingredients. It will be ready in minutes and will definitely treat your taste buds too.

I made this payasam this week for pooja. By the time I made pooja arrangements, the payasam was ready simultaneously.

Rava - 2 table spoon
Milk - 2 cups
Water - 1 cup
sugar- 1/4 cup
Cashew nut / dry grape - 1 table spoon each
elachi powder - a pinch
saffron - few strands (optional)
Ghee - 2 tea spoons


1. Boil milk in a vessel
2. Boil a cup of water in another vessel
3.In the mean time, take a pan, heat ghee and roast cashew nuts and dry grapes separately and keep aside.
4. In the Same pan, roast, rava for 3 to 4 minutes in low flame.
5. By this time the water will be boiled, add the boiled water to the roasted rava and mix. Let the flame be in low.
6. When the rava is getting 75% cooked, add the boiling milk to it.
7. Let it boil together for another 2 or 3 minutes in low flame.
8. Add sugar, elachi powder, saffron and boil for 2-3 mins again.
9. Once the sugar dissolves well and the raw smell leaves add the roasted, cashew and dry grapes and switch off the flame.

Serve warm or cold.
1. you can adjust the sugar quantity according to your taste buds. If you like a real sweetness in your payasam, I would suggest adding another table spoon of sugar.
2. do not skip roasting the rava, otherwise the payasam will get thickened fast. And will become soggy.