Spicy Chettinad Poondu Kuzhambu

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Prep time
20 mins
Cook time
60 mins
Total time
1 hour 20 mins

South Indian style Tamilnadu Spicy Chettinad Poondu Kuzhambu recipe with step by step
pictures.
Author: Kannamma - Suguna Vinodh
Recipe type: Side Dish
Cuisine: South Indian
Serves: 6
Ingredients
For the Masala

 2 tablespoon sesame oil

 4 methi seeds
 1 teaspoon cumin seeds
 2 tablespoon black pepper corns
 10 cloves garlic
 1 sprig curry leaves
 1 medium onion, roughly chopped
 2 very ripe tomatoes, roughly chopped
 2 tablespoon kuzhambu milagai thool (or sambar powder)
 ¼ cup fresh shredded coconut

Other Ingredients

 1 lime size tamarind

 4 tablespoons sesame oil
 1 teaspoon urad dal
  ¼ teaspoon mustard seeds
 2 whole pods peeled garlic
 3 sprigs curry leaves
 1 medium onion, finely chopped
 1½ teaspoon salt
 ¼ teaspoon asafoetida
 1 teaspoon turmeric
 1 tablespoon coriander powder
 2 heaped tablespoon jaggery

Instructions

1. Heat oil in a pan and add in the sesame oil. When the oil is hot, add in 3-4 methi-
fenugreek seeds. Add in the cumin and the black pepper too. Let it splutter. The oil will
foam a little. That’s fine. Add in 10 cloves of garlic and saute briefly.
2. Add in one sprig of curry leaves and roughly chopped onions. Saute for 2-3 minutes until
the onions turn soft. Add in the tomatoes and fry for a minute.
3. When the tomatoes are briefly sauteed, add in the kuzhambu milagai thool / kuzhambu
masala powder. Add in the fresh shredded coconut and remove off heat.
4. Grind the masala to a very smooth paste. Add a cup and a half of water while grinding.
Set aside.
5. Soak a big lime size tamarind in 2 cups of hot water for 15 minutes. Crush between your
fingers and make a pulp. Strain the liquid and set aside.
6. Heat oil in a kadai and add in the mustard seeds and urad dal. Let it splutter. Add in two
whole pods of peeled garlic. Fry for a minute.
7. Add in a lot of curry leaves. About 3 sprigs. Curry leaves are an important flavor
component. So do not skip. Add in the onions too and saute for 2-3 minutes.
8. Add in the tamarind pulp/juice, salt, asafoetida, turmeric and coriander powder.
9. Add in the ground masala. Stir well and let it simmer covered with a lid on a very low
flame for 30-40 minutes. Stir once in 10 minutes so it does not scorch at the bottom.
10. Add in the jaggery. This is the SECRET to a good poondu kuzhambu.Add in a good 2
tablespoons. It wont be sweet. It just brings all the flavors alive.
11. Let it simmer for 5 minutes more. Remove off heat and serve with rice or idli. It tastes
awesome with idli and dosa. It tastes double awesome the next day.

Akki Roti , Rice Rotti, Arisi Rotti Recipe

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Prep time
15 mins
Cook time
20 mins
Total time
35 mins

Recipe for Akki Rotti – Karnataka style flat bread made with rice flour and vegetables. Perfect
for breakfast. Recipe with step by step pictures.
Author: Kannamma - Suguna Vinodh
Recipe type: Breakfast
Cuisine: Karnataka
Serves: 4 rottis
Ingredients

 1 cup rice flour

 2 tablespoon fresh shredded coconut
 ¼ cup finely chopped onions
 1 teaspoon finely chopped ginger
 1 teaspoon finely chopped curry leaves
 1 teaspoon finely chopped green chillies.
 2 tablespoon shredded carrots
 2 tablespoon shredded radish
 2 tablespoon shredded cabbage
 2 tablespoon finely chopped coriander leaves
 2 tablespoon finely chopped dill leaves
 ¼ teaspoon cumin seeds
 1 teaspoon salt
 Hot Water (Approx - around 2 Cups - Add water carefully)
 Peanut Oil / Vegetable Oil for making Akki Rotti

Instructions

1. Take a bowl and add in all the ingredients except water and oil. Mix well.
 2. Add in the boiling hot water little by little and mix with a wooden spatula. Let the batter
resemble that of vada batter.
3. Heat a skillet on medium flame. When the pan is hot, place the ball on the center of the
skillet. Start to spread the ball using your fingers. Be quick to do it. Sprinkle little water
on the dough and spread the rotti on the pan.
4. Sprinkle little oil on the rotti now. Cover the skillet with a lid and let it cook on a medium
flame for one minute.
5. Remove the cover and flip the rotti. Cook for a minute more.
6. Akki rotti is ready. Serve with coconut chutney.

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Chocolate Biscuit Cake Recipe made with Digestive biscuits

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Prep time
5 hours
Cook time
5 mins
Total time
5 hours 5 mins

Recipe for Easy No Bake Chocolate Biscuit Cake made with Digestive biscuits.
Author: Kannamma - Suguna Vinodh
Recipe type: Dessert
Cuisine: British
Serves: 10 slices
Ingredients

 250 grams Dark Chocolate

 200 grams Canned Coconut Milk
 75 grams Cashew-nuts, broken into four
 ½ teaspoon Real Vanilla Extract
 25 McVities Digestive Biscuits (around 2 packs)
 1 Teaspoon Coffee
 ½ Cup Hot Water
Instructions

1. Melt the chocolate and coconut milk in a double boiler. Add in the roasted cashews and
vanilla extract. Add in 10 crumbled digestive biscuits. Whisk well to combine.
2. Mix the instant coffee in hot water.
3. Line the loaf tin with cling wrap.
4. Dip the biscuits in coffee and layer on the loaf tin. Cover the biscuits with half a cup of
the chocolate ganache mixture.
5. Repeat the procedure by layering biscuits and ganache.
6. Once all the ganache has been used, use a silicone spatula to even the top.
7. Refrigerate the cake for 4-5 hours before serving. Run a knife on the sides of the pan to
release the cake. Remove the cake from the mold and remove the cling wrap.
8. Cut the cake into slices and serve immediately.

Ennai Kathirikkai Kuzhambu, Ennai Kathirikkai Kulambu, Tamil Brinjal Curry Recipe

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Prep time
15 mins
Cook time
20 mins
Total time
35 mins

Recipe for Ennai Kathirikkai Kulambu, Tamilnadu Chettinad style. Stuffed Brinjal, fried in oil
and cooked in a tamarind based sauce. Tamil style recipe.
Author: Kannamma - Suguna Vinodh
Recipe type: Side Dish
Cuisine: Tamilnadu
Serves: 4 servings
Ingredients

 Measurement Used - 1 Cup = 250 ml (approx), 1 teaspoon = 5 ml, 1 tablespoon = 15 ml

For the stuffing masala powder

  2 teaspoon white sesame seeds
 1 teaspoon toor dal
 2 dried red chillies
 1 teaspoon coriander seeds
 ½ teaspoon cumin seeds
 ¼ teaspoon fenugreek seeds

Other Ingredients

 8-9 small brinjals

 2 tablespoon sesame / gingely oil
 ¼ teaspoon mustard seeds
 2 sprigs curry leaves
 2 dried red chillies
 1 onion, chopped
 lime size tamarind
 2 teaspoon sambar powder
 ½ teaspoon turmeric powder
 1 teaspoon salt
 ¼ teaspoon jaggery
 ¼ cup fresh coconut

Instructions

1. Dry roast the sesame seeds, toor dal, red chillies, cumin seeds, coriander seeds and
fenugreek seeds on a low flame. Wait for the toor dal to change color. When it’s slightly
brown, remove from the pan and set aside to cool.
2. Grind the dry roasted ingredients to a fine powder. Set aside.
3. Select small Brinjals / Kathirikkai and try to cut the brinjal into a cross with the stem
intact.
4. Fill each brinjal with a teaspoon of the ground masala. Tightly press the brinjal to close
and seal. Set aside. Repeat with all the brinjals.
5. Soak a lime size tamarind in 1.5 cups of water for 20 minutes. Once the tamarind has
been soaked, squeeze it between the fingers to release all the juices. Strain the juice and
set aside.
6. Heat sesame / gingely oil in a pan till hot. Add in the mustard seeds and the curry leaves.
Let the mustard seeds splutter. Add in the chopped onions and fry till the onions are soft.
7. Add in the stuffed brinjal and fry for a minute. Add in the tamarind juice, salt, sambar
powder and turmeric powder. Add in the jaggery. Cover with a lid and let it simmer for
10 minutes.
8. Grind ¼ cup of coconut pieces with ¼ cup of water to a smooth paste. Add it to the pan.
9. Cover with a lid and simmer for 10 minutes more.
10. Remove from heat and serve hot with rice.
Chettinad Veg Kola Urundai Kuzhambu
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Prep time
30 mins
Cook time
45 mins
Total time
1 hour 15 mins

Tamilnadu Chettinad Style Veg Kola Paruppu Urundai Kuzhambu recipe. Lentil kofta curry.
Measurements Used - 1 cup = 250 ml , 1 teaspoon = 5 ml
Author: Kannamma - Suguna Vinodh
Recipe type: Gravy
Cuisine: South Indian
Serves: 4
Ingredients
For the Dumplings

 ¾ cup toor dal

 1 teaspoon fennel seeds (sombu)
 ½ teaspoon cumin seeds
 1 teaspoon salt
 1 dry red chilly
 2 green chillies.
 1 Onion, finely chopped
 6-7 sprigs coriander leaves, finely chopped

For the Ground Masala Paste

 2 tablespoon peanut Oil

 2 teaspoon fennel seeds (sombu)
 1 teaspoon cumin seeds
 2 tablespoon coriander seeds (dhania)
 2 sprigs curry leaves.
 2 medium sized onions
 12 cloves garlic
  3 tomatoes
 1½ teaspoon salt
 ½ cup fresh shredded coconut

For the Tempering

 Half a lemon size tamarind

 2 tablespoon sesame oil (gingely , nalla ennai)
 ½ teaspoon mustard seeds
 ¼ teaspoon fennel seeds (sombu)
 1 sprig curry leaves
 ½ teaspoon turmeric
 1 teaspoon sambar powder

Instructions

1. Soak ¾ cup toor dal in water for 30 minutes. Drain the water and add fennel seeds
(sombu), cumin seeds, salt, dry red chillies and green chillies. Grind it in a blender /
mixie without adding any water. After grinding, transfer the dal mixture to a cup and add
in finely chopped onions and coriander leaves. Mix well. Make little dumpling balls from
the mixture. Steam the dumplings in an idli vessel for 20 minutes. Set aside.
2. Heat oil in a kadai / pan until hot. Add some fennel seeds (sombu), cumin seeds,
coriander seeds (dhania) and curry leaves. Let the seeds splutter. Add in the onions and
the garlic. Fry well until brown. Once the onions and garlic is cooked and brown, add in
the tomatoes and the salt. Fry till the tomatoes are cooked and juiced down. Add in fresh
shredded coconut and fry briefly for a minute. Remove off heat and set aside to cool
slightly. Grind the mixture to a fine paste. Add a cup of water while grinding to achieve
smooth consistency. Set aside.
3. Soak half a lemon size tamarind in 2 cups of water for 20 minutes. Once the tamarind has
been soaked, squeeze it between the fingers to release all the juices. Strain the juice and
set aside.
4. Heat oil in a kadai / pan until hot. Add in the mustard seeds, fennel seeds (sombu) and
curry leaves. Fry till the mustard seeds splutter and the curry leaves crisp up. Add in the
tamarind juice and let it come to a boil. Add in the turmeric powder and sambar powder.
Let it boil for 5 minutes. Add in the ground masala paste and simmer for 10 minutes on
low flame. Check for seasoning.
5. Add in the cooked dumplings and let it boil on low flame for 5 minutes. Remove off heat.
Serve hot with rice.
make it paste