Garlic Onion karakuzhambu..

Curry made with garlic n onions in a tamarind sauce..typical tamil cuisine....goes well with rice n pappadams

Ingredients

Garlic-20 to 30 pods

Pearl onion (small onion)-20 or big onions 1

Curry leaves-little

Coriander powder-2 teaspoon

chilli powder 1 teaspoon

Turmeric powder-1/2 teaspoon

Tamarind-gooseberry size

Gingelly oil-1 table spoon

For seasoning

Mustard seed-1 teaspoon

Fenugreek seed-1/2 teaspoon

Curry leaf-little

Procedure

Soak the tamarind in three cups of water . Cut the onions and garlic into length wise pieces. Heat kadai add1 ½ table spoon of gingerly oil or cooking oil. add Mustard and fenugreekseeds once splutter add the onions, garlic and sauté nicely.mix corainder pwd chilli pwd n turmeric pwd. Now add the tamarind dissolved water .Wait for the gravy to boil nicely for 3 minutes. Now reduce the flame to minimum and allow the gravy to cook till it becomes thick. wait till the oil separates.

u can add vathal like sundakkai or manathakkali this kuzhambu can be called vathal kuzhambu)

Serve with Rice n pappadams...

Boiled egg Sandwich...quick n easy..

Ingredients:

2 tablespoons mayonnaise

4 roughly chopped hard-boiled eggs

1 chopped tomatoes

3 tablespoons finely chopped fresh chives opt or can use coraninder leaf or any fresh herbs..

Brocolli steamed few

Olive oil

salt

pepper

12 slices bread

preparation

.

In a small bowl, mix 2 tablespoons mayonnaise with 6 roughly chopped hard-boiled eggs, tomatoes, and finely chopped fresh chives or corainder leaf. broccoli add salt n pepper.. Taste and adjust seasoning if necessary.

Take 1 slice bread and layer it with egg mixture. Top with another slice of bread. . Using a knife, cut off the crusts and slice into rectangles, and toast it with butter ..

Serve hot...

Pepper Rasam..Tamarind n tomato soup...

Ingredients:

3 cups of tamarind juice by soaking and squeezing lime size tamarind in water

1 tsp turmeric powder

4 cloves garlic smashed and roughly chopped

1 medium size tomato..can omit tomato n squeeze with tamarind pulp if u want to drink rasam

1 tsp whole pepper

1tsp Cumin seeds

few chopped coriander/cilantro leaves

salt as needed

For tempering:

1 tsp mustard

1 tsp jeera seeds

1 red chilly

a pinch of hing optional can omit..as i didnt use for this version

few curry leaves

Method:

Take the tamarind juice in vessel. boil well Add turmeric pwd ,smash garlic jeera n pepperin a blender . add the garlic mixture n tomato , once the tamarind is boiled n let it simmer for a minute ...Add the coriander leaves and keep aside.

Take a kadhai add 2 tsp of oil. add mustard seeds jeera seeds redchilly and hing n curry leaves...n add to the rasam..can use ghee for better taste...

serve hot as a soup or with rice...

note after adding garlic n peper dont over boil the rasam as the flavour will be less...close the rasam once u add the seasoning//my grandmas secret//

IDly with Tomato Kurma

Chettinad Tomato Kurma

2nos Tomatoes chopped (big)

1no Onion chopped

1/2tsp Cumin seeds

1/2 tsp fennel seeds

2tbsp Coriander leaves chopped for garnish

Ginger garlic cut pieces or paste 1 tsp

Salt

Oil

To Grind:

8nos Cashew nuts optional can avoid if ur dieting..

1/2cup Grated coconut

1/2tsp Fennel seeds

3nos Green chillies

2nos Cloves

1inch Cinnamon stick

Grind everything as fine paste ' n keep aside...heat oil in a kadai, cumin seeds n fennel seeds n fry them until they turns brown..add the chopped onion pieces n stir them for a while,add ginger garlic add the chopped tomato pieces to the already cooked onion n saute fry well ...add the grounded paste now with enough salt , bring them to boil with enough water n cook in simmer for few minutes.off the stove n garnish the gravy with chopped coriander leaves....

Yummo Chettinad Tomato Kurma!!!! can have it with idly or chappati..