Karuveppilai Pathiya Kulambu / Curry leaf Kulambu

Hi friends, today I made karuveppilai pathiya kulambu which is my favorite one. I learnt this recipe from my mom who is expert in samayal. All my family members like this recipe and it tastes good. This recipe can go well with hot rice, Idli, Dosa, Curd rice made with any millet and especially it goes well with pazhaya sadam. We can keep this recipe for a week time and enjoy like anything.
This recipe is good for hair growth and for the people who recovered from fever. Usually in my place they prepare and give it to the woman after giving birth to a child.
I always make this recipe using mud pot which gives added flavor to my recipe. My office colleagues like this recipe very much and I hope you will also enjoy the same. Please do give your valuable comments.

Ingredients for Gravy
Curry leaf - 1 cup
Cumin/Jeeragam - 1tspn
Pepper - 1 tspn
Small Onion - 20
Hing powder- 1 tspn
Chilli powder - 3 tspn
Coriander powder - 4 tspn

Ingredients -2
Vendayam /Fenugreek seeds - 1/2tspn
Kadugu /Mustard seeds - 1tspn
Red chilli  - 3 nos
Ulundu / Black gram - 1 tspn

Ingredients - 3
Puli /Tamarind - One lemon size soaked in water
Small Onion - 10 nos
Garlic - 20  nos
Turmeric - 1/2 tspn
Salt - As per the taste
Hing powder - 1/2 tspn

Gingely oil - 3 small ladle

Step by step instructions for gravy:-
Keep tawa in a gas stove and once it become hot add 2 tbsp of gingely/Sesame oil  oil.  In that add cumin/Jeera seeds, Pepper corns and saute it for few seconds.

Now add small onions, hing powder and saute it until the onions get cooked.

Then add the curry leaves and cook it until the raw smell goes off.

Now add chilli powder, coriander powder and half salt. Cook all the ingredients well so that an aroma come out of it.

Keep the above preparation aside and let it cool for some time.  Once it cooled move it into the blender and grind  it into fine paste adding little water.

Step by step preparation for Kulambu:-
Keep the mud pot on a stove and once it hot add sesame/gingely oil - 2 laddle. Once the oil get hot add fenugreek, ulundu and split red chilli.

Then add hing powder, small onions, garlic pods and saute it for few minutes.

Then add the tamarind pulp with required water. Add turmeric powder and remaining salt. Boil the mixture until the raw smell of tamarind goes off.

Now add the ground gravy  (Ingredients one) and start cooking it in a slow flame. Now add remaining gingely oil. Always cook it in slow flame otherwise once the added oil started to coming out it will get pop out of the vessel and the entire cooking area will get spoiled.

Cook the gravy for 10 mins until all the oil comes out.
Finally serve the recipe with hot rice.

Yummy tangy karuveppilai kulambu is ready to eat..........

Ulundu Paruppu Sadam / Whole black gram rice

Ulundam Paruppu sadam is a traditional food of Tamil people, which is mainly prepared when a girl child attains puberty.  Also this food helps to strengthen the bone. Unhusked Urad dhal is the ideal one to prepare this rice. In my home town, elderly people give this food to the girl child to strengthen the pelvic bones along with Gingely oil and raw egg.  Once in a month, everyone in the family can take this healthy food to strengthen the bones. This rice goes well with pappad, Onion raitha and paruppu thuvaiyal.

Ingredients

Ponni rice – 1cup

Unhusked urad dhal/Black gram – 1/2cup

Fenugreek – 1/2tspn

Garlic flakes – 20 nos

Curry leaf – 1 string

Shredded coconut – 1 cup

Hing powder – Pinch

Salt as required

Gingely oil – 2 tbspn

Ghee – 2 tspn

Cumin seeds – ½ tspn

Pepper crushed - 1/2tspn

Preparation

Clean and dry roast the urad dal along with fenugreek until an aroma comes out.

Now roast the shredded coconut.  Soak rice for 10 mins and clean it.

In a pressure cooker, add ghee and once it get hot add cumin seeds , crushed garlic pods, curry leaf, crushed pepper and hing powder. Saute it until aroma comes out.

Now add soaked rice, urad dhal, fenugreek and grated coconut. Cook it in ghee for 2 mins. Then add gingely oil and 4-5 cups of water, mix well and pressure cook it until 5 whistle or as per your level of cooking.  Before serving add hot gingely oil and serve it hot along with Appalam/paruppu thuvaiyal.  (See my post for paruppu thuvaiyal)

Dear friends try this recipe and live healthy. Please do post your valuable feedback.

Araikeerai puli Masiyal

Ingredients
Arai Keerai- 1 bunch (cleaned and cut into small pieces)
Small Onion - 10 nos
Tomato - 2 nos
Turmeric powder - pinch
Tamarind (Puli) paste - 1tspn
Salt to taste

For Tampering:-
Gingely oil - 2tspn
Red chilli - 2 or more (as required)
Mustard - 1/4 tspn
Cumin seeds -1/4 tspn
Curry leaves - 1 sting

Preparation
Heat oil in a kadai and add split red chillies, mustard seeds, cumin seeds and curry leaves. Cook for a minute.
Add small onions, tomato, turmeric powder and salt. Cook it until the onions and tomatoes get smashed.
Now add the cleaned Arai keerai and cook it by closing the kadai with lid.
After 5 mins add tamarind paste and salt. Mix all together.
Cook it for 5mins until the raw smell goes off. Mash the mixture using mathu or Kuzhi karandi.
Goes well with hot Rasam rice/Sambar Rice.

Note:- Usually all keerai varieties will have mud under the leaves. To clean the mud we should soak the keerai in water for few mins. Use strainer to remove the excess water and clean it under running water for 2 mins so that all mud will go off. 

Murungaikeerai Aval

Ingredients:
Aval (Red rice Poha) - 1 cup
Drumstick leaves - 2cups
Small onion - 10
Coconut - 3 small pieces
Red chilli -1
Pepper - 1/2tspn
Cumin seeds -1/4 tspn
Roasted Ground nut - 10
Fennel seeds - 1/4tspn
Curry leaves- 1sting
Salt to taste
Olive oil - 2 tspn

Preparation

Soak aval for few minutes and drain it. Clean the drumstick leaves.
Dry roast coconut, pepper, red chilli, cumin seeds, fennel seeds and ground nut. Ground these roasted ingredients coarsely in a blender. 
In a kadai add Olive oil and let it get heat. Now add chopped onions, curry leaves and saute it until it get cooked.
Add the drumstick leaves and cook it in slow flame for 5mins. Now add the soaked aval, salt and the ground ingredients. Mix all together. cook for 2 mins and serve it.

Murungaikeerai aval is a healthy breakfast recipe for all age groups.

Note:- You can add any type of keerai instead of Murungai keerai. Instead of ground nut we can use roasted flax seeds.