POONDU KUZHAMBU/ GARLIC CURRY/ GARLIC SIMMERED IN A TAMARIND BASED GRAVY

Have you ever tried cooking garlic as the main ingredient ?

If you love them, then try making this easy POONDU KUZHAMBU/ Garlic curry, you won’t get the usual strong pungency from the garlic as it has a tamarind base.

The garlic curry will be less pungent and tangy even the kids can give a try 🙂

It’s a must where you served an elaborate menu with rice and curries the previous day and you long for light dishes for your stomach. You can’t deny its medicinal properties or health benefits. So eat away!img_6780-2.jpg


Author: Nathiya Adiseshan

Preparation Time: 15 mins

Cooking Time: 30 mins

Serves: 3

Ingredients

  • 10 cloves Garlic, roughly chopped/crushed
  • 12 Shallots/ Sambar onions, chopped
  • 1/4 cup Tomato, chopped
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Red Chili powder
  • 2 tbsp Kizhambu Milaga powder (either homemade or store bought)
  • lemon sized Tamarind (soak in water and get the pulp)
  • 1/2 teaspoon Salt
  • a pinch, Jaggery

To temper:

  • 1/2 tsp Mustard seeds
  • 1/4 tsp Fenugreek seeds
  • 1/2 tsp Split black gram
  • 1/2 tsp Cumin seeds
  • 1/4 tsp Asafoetida
  • a sprig, Curry leaves
  • Sesame oil

Making the “Poondu Kuzhambu”

  1. Place a cooking pan over medium heat, pour in the oil. Gradually add mustard seeds, fenugreek seeds, curry leaves, blackgram  and asafoetida, temper all the ingredients over medium heat for 1 minute.Saute chopped shallots and garlic.You want to toughen up the garlic by frying it so there’s a little crunchy texture before you add tomatoes, 3-4 minutes over low fire. Now, add the diced tomato and continue to cook over low-medium heat.Once this is done, add the spice powders turmeric powder, red chilli powder and homemade curry powder (kuzhambu milaga powder), combine and let it cook for exactly 3 minutes over low heat. The result should be a dark spice paste.Pour in tamarind paste, 1/2 cup of water, stir, season with salt and a piece of jaggery.
  2. if necessary, cover and slow simmer the curry until gravy is reduced in half and oil floats on top.
  3. This curry doesn’t have a lot of gravy so howlong you want to slow simmer in the final stage of making the poondu kuzhambu will result in howmuch gravy is left.IMG_6782 2

Special Note:

  • You can reduce the amount of red chilli powder if you prefer less spicy.
  • Kuzhambu milaga powder is a must for this recipe. If you don’t have replace it with sambar powder.
  • Crush half garlic and add remaining half as whole or chopped. 

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Chana Masala/ Chole Masala/ Chickpea Curry

A flavorful, thick, stew-like curry that’s not overly spicy, and the perfect plant-based vegan meal.

Chana masala is traditionally based with chickpeas, onion, ginger, fresh cilantro, a blend of spices, and tomatoes. The magical step that takes this dish to the finger lickin’ level is the bulk of flavourful spices and DIY garam masala.

It can be prepared a number of different ways, but I chose the simple route: One pot OPOS method. 😋😜

It’s vegan, gluten-free, good for you and freezable so you can save your time. How wonderful. Enjoy this version of mine with rice or naan/chapathi, but I promise that it tastes damn good.


Ingredients

250g Chickpeas, (boiled or canned)

2 medium Onions, finely chopped

2 medium Tomatoes, roughly chopped

1 inch piece Ginger, finely chopped

2-3 Green chillies, roughly chopped

½ tsp Coriander powder

½ tsp Chillipowder (Kashmiri if possible)

1 tsp Turmeric powder

1 tbsp Garam masala, homemade

1/2 Lemon, juiced

½ small pack Cilantro

Salt, to taste

Oil

Instructions

  1. Heat a pot over medium heat. Once hot, add oil, ginger (just finely minced).
  2. Then, add onions to the pan. Cook, stirring frequently, until onions start to turn brown.
  3. Next add tomatoes. Repeat this process until they turn mushy.
  4. Immediately add green chillies and stir to combine.
  5. Add turmeric, chilli powder, coriander and garam masala. Stir until fragrant, about 30 seconds.
  6. Add drained, boiled chickpeas. Stir until it coats well with the masala, about 30 seconds. Add 1/2 cup water. (Tip in the chickpeas, along with their cooking water for more flavor).
  7. Maintain a simmer, uncovered for 10 minutes, or until thick. Stir occasionally.
  8. When the chana masala is thickened and bubbly, taste and adjust seasonings as needed.
  9. Remove from heat and add lemon juice. Serve with rice and/or chapathi, naan, sprinkling additional cilantro on top.


Special Note:

  • Fresh cilantro and lemon juice make an excellent garnish.
  • Simmering chickpeas broth lends them plenty of flavor.
  • DIY Garam Masala creates better flavor than mixing pre-ground spices.

Pumpkin Erissery/ Mathanga Erissery/ Pumpkin in Spiced Coconut (Sadya Special)

Vishu/ Tamil New Year is near and these days people (newbie chefs like me….) go crazy searching for vegetarian recipes recalling their mom’s signature dishes over the phone or online. Sadya is the only time where we get to eat 15-16 types of curries with yummiest Payasams.. For me, grating coconut is the most difficult as well as kadupethifying task while preparing Sadya. Anyways, what’s a better time than Vishu/Onam to have this, right?

Stories apart……..

Erissery, a typical Kerala sidedish tops among the main dish in Onam Sadya. It is one of the easiest recipes and it tastes absolutely delicious. Usually, Erissery is made with pumpkin (Mathanga in Malayam; Parangikai in Tamil) and lentils with a final touch of roasted coconut and mustard tempering. You’ll find different variations of this recipe across the state with other veggies like yam (chena), raw papaya, unripe bananas/plantain (kaya)  and kootu erissery (mix of veggies) too.

In this recipe, I have added Pumpkin alone. Adding roasted coconut is a real treat, together with pumpkin they taste wonderful.

Make festive occasions exceptional with this Special Pumpkin Erissery…


Author: Nathiya Adiseshan
Preparation Time : 2 mins
Cooking Time : 7 mins
Serves : 3-4

Ingredients

  • 2 cups Pumpkin, diced
  • Salt
  • 1 cup water

To grind:

  • 1/4 cup Coconut
  • 2 Shallots 
  • 2 Green chillies
  • 1/2 teaspoon Cumin seeds
  • 1/4 teaspoon Turmeric powder

To temper:

  • 2 tablespoon Coconut Oil
  • Mustard 
  • A sprig of Curry leaves
  • 2 Shallots
  • 2 Red Chillies
  • 1/2 cup grated Coconut

Let’s make this Pumpkin Erissery…..

  1. Cut pumpkin into medium pieces and cook it with little water and salt.  After cooling down, mash it with a spoon and keep it aside.
  2. In the meanwhile, coarsely grind the ingredients listed under “to grind”  without adding water.
  3. Pour this into the mashed pumpkin. Mix well and let it boil.temp 34
  4. Heat coconut oil in a pan, throw in some mustard seeds, curry leaves, shallots and red chillies. Add this seasoning to the erissery.
  5. Finally, add a handful of grated coconut to the same pan and fry till it becomes golden brown. Pour this over the curry.
  6. Now your tasty Pumpkin Eriserry is ready to serve..temp 31

Special Note:

  • If the pumpkin is not ripe enough, then u can add 1/2 tsp of sugar. This will increase the taste.

     

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Moru Curry/ Pineapple Pulisseri/ Moru Kachiyathu

Moru Curry, otherwise named Pulisseri or Kachiya Moru, is a Kerala style seasoned yoghurt which is served as a part of Onam sadya.

Pulisseri is a favorite summer curry in every Malayalee’s house. A variety of vegetables can be used to make this curry, including mangoes, plantains, cucumber, tomato, pineapple, and ashgourd making it such a versatile dish.

Tangy, subtly spicy, aromatic and outrightly lip-smacking curry perks up my mood every time I eat it! I usually make it when I don’t have veggies in stock or my lazy bug bites me.

This recipe is relatively simple and can be made with or without coconut. Here is how to make it with pineapple and coconut paste.

With Kerala moru curry, you can enjoy a good hearty meal with just “papadam” as accompaniment.

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Pineapple cooked with spices and simmered in a yogurt and coconut sauce is a tangy accompaniment to matta rice

 


Author: Nathiya Adiseshan

Preparation Time: 2 minutes

Cooking time: 10 minutes

Serves: 2-3

Ingredients

  • 1 1/2 cup Curd, beaten with 1/4 cup water
  • 1/4 cup Pineapple, diced
  • 1/2 cup Coconut, grated
  • 1-2 Green Chillies
  • 1 teaspoon Cumin seeds
  • 1 inch Ginger
  • 1/2 teaspoon Turmeric powder
  • 1/2 tablespoon Chilli Powder
  • 1 tablespoon Coconut Oil
  • 1 teaspoon Mustard seeds
  • 1 sprig of Curryleaves
  • Salt

How to make Moru Kachiyathu (Kerala Style Seasoned Buttermilk)

  1. Peel and dice the pineapple into small pieces.
  2. Cook pineapple with 1/2 cup of water, turmeric powder, chilly powder and salt on low flame (approx 5-7 minutes).
  3. Meanwhile, place coconut, ginger, green chilli, cumin seeds and turmeric powder in a mixer jar. Add little water and blend to make a smooth paste. Keep aside.
  4. Once the pineapple is cooked well, add the coconut paste to this and bring the curry just to a boil.
  5. Now add the beaten yoghurt, salt and stir continuously for a few minutes minutes until it is heated through. Switch off. (Take care not to over boil the curry)
  6. Heat coconut oil in a pan over medium flame, add the mustard seeds, once they splutter, add red chillies and curry leaves. Turn off the flame and pour to the curry. Immediately cover with a lid, so that all the aroma stays in the curry.
  7. Tasty Pineapple Moru Curry is ready. Serve with matta rice and enjoy!!!

Special Note:

  • Pineapple cooks quickly and hence ensure not to overcook it. 
  • Take care not to overboil the curry, else it will get curdled.
  • Keep the yogurt out from the refrigerator for a couple of hours for it to become a little sour.

 

If you like this recipe, Do not forget to rate us at the end of the post. 

Did you make this recipe? If yes, do let me know how it turned out in the comments below. Do share a picture on instagram with hashtag #CookedFromHungrystomach and tag us @hungry__stomach