Vendakkai Puli Kuzhambu

Ingredients:

Vendakkai - 8 to 9.
Small onion - 10 nos or large onion - 1.
Tomato - 1.
Red chillies - 2.
Mustard seeds - 1/ 2 tbsp.
Fenugreek seeds (methi) - 1/2 tbsp.
Coriander powder - 2 tbsp.
Chilli powder - 1 tbsp.
Turmeric powder - 1/2 tbsp
Oil - 2 tbsp.
Curry leaves - 5 to 6.
Tamarind - 1/2 lemon size (Soak in water. Squeeze and extract the pulp).
Grated coconut- 1/4 cup.
Salt to taste.

Method:
1. Wash and thoroughly dry the vendakkai with a kitchen towel.
2. Cut the top and the end of the vendakkai, and chop into 1 inch pieces.
3. Heat oil in a kadai, add mustard seeds and add methi seeds, curry leaves.
4. After that add onion, red chillies and garlic and saute them 5 minutes. Now add tomato and cook it 3 minutes.
5. Then add coriander powder, chilli powder, turmeric powder, salt and vendakkai pieces.
6. Mix well and cook them 5 minutes.
7. Grind the coconut to paste.
8. Now add tamarind water and coconut paste, bring to boil, reduce the flame and simmer covered for about 10-15 minutes till the raw smell of tamarind goes away.

Sundakai Vatral Kuzhambu

This is very tasty recipe, easy to prepare.

Ingredients:




Sundakkai Vatral - 15-20 numbers.
Chilli Powder - 1 tbsp.
Coriander Powder - 2 tbsp.
Hing - a pinch.
Cumin seeds - 1 tbsp.
Mustard Seeds - 1/2 tbsp.
Tamarind - use one small lemon size (Soak in water. Squeeze and extract the pulp).
Big Onion - 1 or small onions - 10.
Tomato - 1.
Garlic - 6 to 8.
Oil - 4 to 5 tbsp.
Coconut Grated - 1/4 cup.
Curry leaves - 5 to 6.
Salt - as required.

Method:

1. Heat 1 tbsp of oil in a pan and fry the sundakai vatral till it reaches brown color and keep aside.
2. In the same pan, heat 1 tsp of oil and add cumin seeds, hing and pearl onions and fry till it turns transparent and add coconut and fry until it reaches golden brown color.
3. Remove from fire. When cooled grind this into a fine paste. (Note: Grind sundakai vatral with this if anyone dont like to eat it as it is, it is good for health).
4. Heat the remaining oil in the same pan and when it is hot add curry leaves, onions and tomato and fry for sometime and then add the tamarind juice.
5. When it boils add the ground paste. (Add the roasted sundakai vatral now if you didnt grind it).
6. Add ½ cup of water and salt, simmer the flame and partly close it with a lid. Cook for 15 to 20 minutes till the oil separates on top.

Your sundakai vatral kulambu is ready, Have it with pappadam's or with any paruppu kootu.

Poondu Kuzhambu / Garlic Gravy

Poondu Kuzhambu / Garlic Gravy is one of the tastiest curry in tamil nadu, more spicy.

Ingredients:

Garlic pods (peeled) - 12 to 15.
Oil - 2 tbsp.
Mustard seeds - 1/2 tbsp.
Turmeric powder - 1/2 tbsp.
Hing - a pinch.
Curry leaves -5 to 6.
Tamarind - use one small lemon size. (Soak in water. Squeeze and extract the pulp)
Water - 2 cups.
Salt - as required. 

To Grind:

Ginger - 2 inch piece.
Cumin seeds - 1 tbsp.
Coriander seeds - 1 tbsp or use Coriander powder - 1 tbsp.
Dry chillies - 5.
Poppy seeds - 1 tbsp.
Pepper - 1/2 tbsp.
Fenugreek seeds - 1/2 tbsp.

Method:

1. Heat oil in a pan and fry the ingredients under "To Grind" items one by one. (Take extra care while frying fenugreek. If they are burnt, it spoils the dish. You can avoid fenugreek, if you are not confident.)
2. Grind the fried spices to a fine paste.
3. Heat 2 tbsp of oil in a kadai and add the mustard seeds and urad dal.
4. Add curry leaves, garlic and onion. Fry till the onion turns transparent.
5. Add tomato, salt and turmeric powder and fry till all juice comes out.
6. Add the grind paste, saute a little and pour water.
7. When the raw smell leaves, add the tamarind extract and let it cook on low heat for sometime.
8. Turn off the heat when oil starts floating on the top.

Now your poondu kuzhambu is ready. :-)