Tamarind rice is a popular recipe and traditional south Indian Tamil recipe. Puliyodharai is also known as huḷianna in Karnataka, puḷihora ("sour rice" in Telugu) in Andhra Pradesh, and tamarind rice in English.


 Ingredients
  • Tamarind - 1 big lemon size (preferably the old tamarind)
  • Turmeric powder - a pinch
  • Salt - To Taste
  • Grated Jaggery - 1 teaspoonUrdhal - 2 teaspoon
  • Coriander seeds - 2 teaspoon
  • Curryleaves - few
  • Fenugreek seeds/Vendhayam - 1/2 teaspoon
  • Red chillies - 15
  • Gingelly oil - 4 tablespoon
  • Channa dhal - 1 teaspoon
  • Peanut - 1 teaspoon
  • Mustard seeds - 1 teaspoon
  • Hing - 1 teaspoon

 Method
  1. Soak the tamarind in 2  cups of hot water for around 30 minutes.
  2. Extract the thick juice and throw the pulp.
  3. Cook rice and allow it to cool.
  4. Heat oil and add the ingredients. Add tamarind extract, salt and let it boil till it becomes thick. Serve with hot rice.
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 Ingredients

  • Boneless Mutton-250 gms (minced)
  • Cashewnut-4
  • Fennel seed-1 teaspoon
  • Green chilli-4
  • Red chilli-6
  • Small onion-5
  • Garlic-6 pods
  • Ginger
  • Cardamom-1
  • Clove-1
  • Cinnamon-1 
  • Curry leaf-little
  • Egg - 1
  • Roasted gram (Pottukadalai)-2 tsp
  • Grated coconut-2 tsp

Method

  1. Place the kadai in the stove.
  2. Pour one teaspoon of oil.
  3. Add the cinnamon, clove and cardamom.
  4. Add the curry leaves, ginger, garlic, onion, green chilies one by one and sauté.
  5. When there is not much water content add the pottukadalai, cashews and grated coconut and fry till the coconut turns slightly red.
  6. Grind all the sauted items except the mutton without adding water.Beat the egg and mix it with the grinded dough.
  7. Make small balls. Keep a kadai in the stove.
  8. Oil fry these balls in medium fire till the balls turn golden brown (at least five minutes of frying needed).
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One of my favourite dishes Viral meen kulambhu, i am so interested to get it because fresh fishes tastes so good when cooked, also viral fish tastes great.



 Ingredients
  • Veral Meen-1 kg
  • Tarmarind Water-3-4 cups
  • Turmeric powder-1 tsp
  • Chilli powder-2 tsps
  • Coriander powder-3-4 tsps
  • Small Onion-1/2 kgs
  • Garlic-8 pallu
  • Mustard/urad/Methi dal -each 1 tsp
  • Sesame Oil-each 1 tbsp
Method
  1. Clean Fish
  2. Soak lime size tamarind in warm water
  3. Take thick vessel (i used manchatti) and add all the oils (i used sesame oil)
  4. Fry Mustard, urad dhal, Methi dhal. Once splutter add onion and garlic. Fry till the onion color change and nice aroma comes. Based on the onion and garlic fry only the curry taste greater.
  5. Squeeze tamarind and get 3-4 cups of its water
  6. Add turmeric ,chilly and coriander powder to fry
  7. Keep on stirring until oil oozes out
  8. Add tamarind water and make it boil for 10 mins
  9. Once the raw flavor gone, add the fish in boiling curry and close the lid. Now switch off flame.
Now our favorite fish curry ready to serve. 
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Karuppatti / palm jaggery paniyaram is an authentic dish prepared in southern part of India.

Palm Jaggery is rich in calcium, iron and other useful vitamins and minerals.

Ingredients

  • 1/2 cup - Raw rice
  • 1/2 cup - Boiled rice
  • 2 tbsp – Whole black gram without skin / Ulunthu
  • 1 tsp – Fenugreek seeds
  • 1 cup - Karuppatti / palm jaggery / panai vellam (break into small pieces)
  • 1/2 cup – Coconut grated
  • 1 or 2 nos – Cardamom (crushed or powdered)


 Method

  1. Wash and soak raw rice, boiled rice, whole black gram and fenugreek seeds, all together for 3-4 hours.
  2. Grind soaked items in a mixer grinder with little water or enough water to a smooth batter. The batter should be thick and allow them to ferment overnight, set aside.
  3. Heat a pan, add palm jaggery and 3 tbsps of water, cook until palm jaggery completely dissolve. No need of any specific consistency. Filter the hot syrup into the batter and mix well.
  4. Add crushed cardamom and grated coconut to the batter. Mix everything well together and set aside.
  5. Heat paniyaram pan. Put 2 to 3 drops of oil in each hole; fill each hole with the batter and drizzle few drops of oil on the top. After 2 – 3 minutes, flip over to cook the other side. Once both sides turn golden brown. Ready to Serve. 
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Ingredients
  • 1 cup – Sambar onion
  • 1/2 cup – Garlic
  • 1 no – Tomato
  • 5 to 6 nos – Brinjal / eggplant / kathirikkai (as shown in picture)
  • 1 no – Tamarind (gooseberry size)
  • 1 pinch – Turmeric powder
  • 11/2 tsp – Red chili powder (as needed)
  • 1 tsp – Pepper powder
  • Salt as needed
  • 3 tbsp – Sesame oil
  • 1/4 tsp – Mustard seeds
  • 1/4 tsp – Split black gram
  • 2 pinch – Fenugreek seeds
  • 4 to 5 nos – Curry leaves
Method
  1. Soak tamarind in 1 cup warm water and squeeze out the pulp.
  2. Heat sesame oil in a pan, season with items given for seasoning. Add crushed sambar onion and garlic, saute for few seconds or until translucent.
  3. Then add chopped tomato and saute until mushy. Now add turmeric powder, red chilli powder and pepper powder, saute until raw smell goes off.
  4. Add Brinjal / eggplant / drumstick / , cover with lid and cook until 3/4 done. Finally add tamarind water along with required salt and allow them to cook completely. Serve hot with white rice and appalam.
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Ingredients
  • Ladies finger (clean with cotton cloth)
  • Fenugreek Seeds - 1/4 tsp 
  • Mustard Seeds - 1/2 tsp 
  • Curry Leaves - 3-4 
  • Red Chilli Powder - 1 tbsp 
  • Coriander Powder - 2 tbsp 
  • Turmeric Powder - 1/4 tsp 
  • Garlic - 6 cloves
  • shallots -6 
  • Tomato - 1
  • Tamarind Concentrate (dissolved in one cup of water)
  • Salt - 1/2 tsp 
  • Sugar

Method
  1. Use Gingelly Oil, it will increase the taste.
  2. Heat the gingelly oil and add the mustard seeds, curry leaves, fenugreek and garlic. When brown, add the shallots and saute till the onions are a little yellow. 
  3. Add the vendaikai and fry for a few minutes.
  4. Add the tomato and saute again for a few minutes. Now add the turmeric, coriander powder, chilli powder and salt. 
  5. Fry till mushy. Add the tamarind water. 
  6. Bring to a boil and continue boiling until it reduces to half the amount. 
  7. Add the sugar at the very end, a few minutes before removing from heat.Serve hot with rice.
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Ingredients needed

Chopped pumpkin (parangikai) - 2 cups
Mustard -1 tsp
Urad dal - 2 tbsp
Red chillies - 3
Whole pepper -4
Tamarind - small piece
Curry leaves - little

Method

Heat a tbsp of oil and saute pumpkin till soft. Keep aside.

Heat 2 tsp of oil in the same pan, add mustard seeds, when they sputter, add urad dal, red chillies, black pepper and curry leaves.

Saute till dal turns golden brown. Grind it along with cooked pumpkin, salt and tamarind.

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Medicinal Use
Kathalai poo contains over 20 minerals, all of which are essential to the human body. The human body requires 22 amino acids for good health -- eight of which are called "essential" because the body cannot fabricate them. Aloe Vera contains all of these eight essential amino acids, and 11 of the 14 "secondary" amino acids. Aloe Vera has Vitamins A, B1, B2, B6, B12, C and E. In India, Aloe vera is believed to help in sustaining youth, due to its positive effects on the skin. Hence it is called ghee kunvar or ghee kumaari.


Ingredients
Kathalai poo - 2 cups
Urad dhal - 2 tbs
Garlic- 3 pods
Green Chilly- 2
Tamarind- small ball
Salt - as required
Oil – 4 tsp
Mustard seeds - 1 tsp
Urad dhal - 2tsp
Curry Leaves

Method

  1. Clean Kathalai poo. Remove the unwanted parts.
  2. Heat 1tsp oil and add urad dhal.
  3. When it turns golden, add garlic, slit green chillies and kathalai poo.
  4. Add salt and saute till the mixture becomes dry.
  5. Add tamarind and 1/4cup water. When it starts boiling, switch flame to low and cover pan.
  6. When it is fully cooked and little water remains, switch off flame. Allow it to cool.
  7. Grind it to a smooth paste.
  8. Heat oil and splutter mustard, urad dhal and curry leaves.
  9. Add the paste and cook on low flame. Cover the pan because it splutters a lot.
  10. When oil separates switch off flame and transfer thuvaiyal to a serving bowl.

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Ingredients

  • Toor Dhal-1/3cup
  • ed Chilly-3
  • Salt-to taste
  • Cumin Seeds-1/2tsp
  • Fennel-1/2tsp
  • Rice Flour-1tsp
  • Tomato-2
  • Pearl Onion-10
  • Sambar Powder-1tsp
  • Salt-to taste
  • Tamarind-gooseberry sized ball
  • Curry Leaves-a sprig
  • Hing-1/4tsp
  • Mustard and Urad Dhal-1tsp
  • Oil-8tsp

 Method
  1. Soak dhal for 2 hours.
  2. Drain water completely and grind it along with cumin, fennel, red chilly and salt to a coarse mixture. Do not add water.
  3. Add rice flour and half of the finely sliced onions. Knead it and divide into 10-12equal sized balls.
  4. Heat oil and splutter ustard and urad dhal. Add hing and curry leaves.
  5. Add remaining onions and saute till golden.
  6. Add tomatoes and cook until mushy.
  7. Soak tamarind in water and extract juice. Add this to the onion.
  8. Add sambar powder, salt and turmeric. Add generous amount of water.
  9. When it starts boiling add the balls one by one. Add one and wait until it floats. Then add the next ball.
  10. When finished adding all the balls, simmer until the balls are completely cooked and the gravy thickens. Serve hot with steamed rice.


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More Kuzambhu

Ingredients

  • Fresh Buttermilk-3 cups
  • Oil-2 tsp
  • Mustard and Urad Dhal-1 tsp
  • Curry Leaves-2 sprigs
  • Red Chilly-2
  • Coriander Leaves-2tbs
  • Turmeric Powder-1/4tsp
  • Salt- to taste

To grind

  • Channa Dhal-3 tbs
  • Grated Coconut-1 cup
  • Cumin Seeds-1 tsp
  • Green Chilly-5-6
  • Small Onions - 10
Method
  1. Soak channa dhal for 1 hour.
  2. Grind it along with coconut, cumin seeds and green chillies to a fine paste.
  3. Mix this along with turmeric powder to the butter milk and keep it aside.
  4. Heat oil and add mustard and urad dhal.
  5. When they crackle add curry leaves and red chillies.
  6. Add the prepared butter milk to the pan.
  7. When the kulambu becomes frothy and is about to boil, remove from heat.
  8. Your delicious morekuzhambhu is ready. Serve with rice.

Note: Kept in low flame after adding buttermilk masala to the pan, it starts boiling switch off the stove. Overcooking should spoil the taste and start to curdle.
Buttermilk should be thick and sour.
தேவையான பொருட்கள்

  • புளிச்ச மோர் - 2 கப் 
  • பச்சை மிளகாய் – 4
  • கடலை பருப்பு  - 2 tsp
  • அரிசி  - 2 tsp
  • சீரகம்  - ½  tsp
  • தனியா – ½ tsp
  • பூண்டு – 2 பல்லு 
  • கறிவேபில்லை – தேவையான அளவு
  • உப்பு- தேவையான அளவு
  • சின்ன வெங்காயம் - 10
  • நெய் / வெண்ணை - சிறிதளவு 
  • கடுகு - சிறிதளவு 
  • உளுந்த பருப்பு - சிறிதளவு




செய்முறை
பச்சைமிளகாய், கடலை பருப்பு, அரிசி, சீரகம், தனியா, பூண்டு, சின்ன வெங்காயம்– அனைத்தையும் மையாக அரைக்கவும். அரைத்த விழுதுடன் மோரை கலக்கவும். அதில் உப்பு போட்டு கலக்கவும்.
நெய் / வெண்ணை, உளுந்த பருப்பு, கறிவேபில்லை போட்டு தாளிக்கவும். அதில் கலவையை ஊற்றி கொதிக்க விடவும். 
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தேவையான பொருட்கள்:
இருவாச்சி  இலை -  கையளவு 
உளுந்த பருப்பு – 10 g
மிளகாய் வத்தல் – 4
புளி - ஒரு நெல்லிகாய் அளவு
உப்பு - தேவையான அளவு



செய்முறை:
இருவாச்சி  இலையை எண்ணெயில் நன்றாக வதக்கவும். அதனுடன் உளுந்த பருப்பு, மிளகாய் வத்தல், புளி, உப்பு போட்டு வதக்கவும். நன்கு வதங்கிய பிறகு ஆற விட்டு அரைக்கவும். அரைத்த பின் தாளிக்கவும். இதை சாதத்துடனோ/சப்பாத்தி/இட்லி/தோசை உடன் சாப்பிடலாம்.

 Health Benefits: http://paattivaithdhiyam.blogspot.in/2010/06/blog-post_1680.html
Botanical name: Jasminumsambacvar
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Botanical Name: Cissus Quandrangularis
Health Benefits: Dehydration, Flatulence, Vomiting Sensation



Ingredients

  • Adamant Creeper - 1 cup
  • Whole black gram - 3 tsp
  • Dry Chilli - 4
  • Tamarind - small ball
  • Asafoetida - pinch
  • Salt - as per taste
Method

  1. First cut the pirandai at each nodes and scrap the sharp edges.It could be an itchy or irritates the skin. Cut it into small pieces.
  2. Heat pan with little oil and roast chilli, urad dal and asafoetida. In the same pan, add oil and saute the chopped pirandai well in medium flame till the color changes.
  3. Cool down and first powder chilli, salt, tamarind, asafoetida into a coarse powder. Later add the sauted pirandai.
  4. Grind coarsely. Add little water and grind again. Now it will be bit smooth to look.
  5.  Finally add urad dal and grind to a coarse thick paste. 
  6. Add salt and transfer to the serving bowl.
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Ingredients

Chicken - 500 gm
Onions - 2
Tomatoes - 2
Green chillies - 3
Ginger garlic paste - 3 tsp
Chilly powder - 2 tsp
Haldi - 1/2 tsp
Corriander powder - 1 tsp
Coconut grated - 2 tsp
khas khas - 2 tsp
Jeera - 1 tsp
Salt - as per taste
Bay leaves - 2 
Cloves - 4
Lemon juice - 1 tsp
Cinnamon - 2
Oil - as required
Method

  1. Clean and wash chicken.  Add lemon juice, ginger garlic paste, red chilly powder, haldi and coriander powder.  Mix well and leave it aside for 15 to 20 mins. 
  2. Grind 2 table spoons of grated coconut, jeera and khas khas to fine paste.
  3. Heat 4 table spoons of oil in a pan.  Add bay leaves, cloves and cinnamon sticks.  When cloves starts spluttering add finely chopped onions, green chillies and fry until they turn red. 
  4. Add 1 tea spoon of ginger garlic paste, cook for few sec and add the marinated chicken to it.  Stir well add salt to it.
  5. Close the lid and cook in a medium flame for about 5 to 6 mins.  Now add the coconut paste to it and stir well.
  6. Add finely chopped tomatoes to it.  
  7. Add little water (i used 1 cup) of water close the lid and cook  for 10 mins, until the chicken boiled well.
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