Thakkali kulambu

Thakkali kulambu is a very common curry prepared in Tirunelveli / Kovilpatti of South India. Garam masala or cinnamon are not added like a kuruma in this recipe. So it is liked by people who like lesser spices.

I came to know of this recipe from my colleagues, who rush home to prepare dinner for the family after a long tiring day.

It is a very simple recipe and can be prepared in 20 minutes.



Ingredients:
Tomato - 2 (100 gms)
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Sambar powder - 1/2 tsp (optional)
Shredded coconut - 1/2 cup
cumin seed - 1/2 tsp
Shallot onion - 4
mustard seed - 1/2 tsp
oil - 1 tsp
curry leaf - 1 sprig
salt - to taste

Directions:

Pressure cook tomatoes with turmeric powder, sambar powder, red chilly powder along with 1 cup of water to one whistle.

Remove the skin and mash the tomato with hand. The coarse texture of tomato adds a grade to the kulambu.

Grind coconut, onion and cumin to a fine paste.

Mix the coconut paste with tomato mixture in a vessel.
Bring it to a boil. Cook for 3 minutes with boiling.

Add salt to taste.

Heat oil in a wok. Splutter the mustard and fry the curry leaves.
Pour over the boiling curry.

Tomato kulambu is ready.

Serving suggestions:
Serves two.
It is mostly served as curry over hot rice.
Serve with any vegetable poriyal or omelet.
Good for people who should avoid tamarind.
The left over can be safely refrigerated and used for the next day , as it will not get spoiled.

Vaazhai Pazha paniyaram

Vaazhai pazham means ripe banana.

Paniyaram is a traditional snack of South India. Paniyaaram can be prepared using a paniyarakkal (similar to our cup cake pan). People make spicy as well as sweet paniyarams.

But this banana paniyaram can be prepared without a paniyaram pan.

This is a sweet made during Navarathiri in my home town. It is also called wheat paniyaram. On Sundays in Navarathiri function, people prepare sweets using wheat, as Wheat is the favorite food of Sun God and Sunday is His day.

we can use rice flour also instead of wheat flour, but won't get a softer one like this wheat version. Even now we use coconut oil in regular cooking and it will definitely enhance the taste. Slowly people are accepting the benefits of coconut:)



Ingredients:
Wheat flour / all purpose flour - 1 1/2 cup
ripe banana - 1 (big)
cardamom powder - a pinch
coconut oil / any oil - to deep fry
Sugar - 1/2 cup
water - 1/4 cup
baking powder - 1/4 tsp (optional - but makes the sweet fluffy)

Directions:
Measure and put the flour, sugar, cardamom powder in a mixing bowl.
Mash the banana gently with hands to a coarse texture and and mix it with the flour.
Dissolve baking soda in water. Now slowly add water to get a thick batter.
The batter should be thinner than chapathi dough but thicker than dosa batter.

Heat coconut oil in a wok to maximum heat.Don't allow the oil to fume.

Now using a bigger spoon (small kuli karandi), slowly pour the batter as small balls in to the hot oil.

Reduce the flame and cook the paniyaram in medium heat, so that the center portion will also get cooked.

Flip them once and cook both sides.

Take out and drain excess oil using a paper towel.

Vaazhai pazha paniyaram is ready!

Serving suggestions:
Makes a great tea time snack.
The above said quantity is enough to make 15 paniyaram (depending upon the size).

Note:
If not for pooja, some people add an egg while preparing the batter. But I suggest you to do as it is even without baking soda.