கத்தரிக்காய் காரக்குழம்பு!!!

I have learned this recipe from a friend. As a  typical kuzhambu dish from south, it goes well with hot rice and a suitable poriyal or koottu. It is also a fine accompaniment for idli and dosai varieties. 

BRINGJAL KAARA KUZHAMBU:

Ingredients:

small onions- a handful
garlic flakes-8
ginger- 2 inches long
mashed tomato- 1 cup
turmeric powder- half spoon
tamarind- a lime size
curry powder- 2 tbsp
chilli powder-1 sp
gingelly oil- 1/4 cup
curry leaves- 2 arcs
salt to taste
small brinjals-5

CURRY POWDER:

Dry roast the following Ingredients to golden brown and grind to a powder when cooled.

long red chillies-15, coriander seeds- 2 tbsp, fennel seeds- 2 tsp, pepeprcorns- 1 sp, bengal gram- 2 tsp, curry leaves- 1 arc

Procedure:

Crush the garlic and the ginger.
Soak the tamarind in a cup of hot water for half an hour and then extract its juice.
Heat the gingelly oil.
when it is hot, add the finely chopped onion along with the crushed ginger and the garlic.
Cook them finely.
Then add the tomatoes with the turmeric powder and the curry leaves.
cook them on medium fire until the tomatoes are well cooked and the oil floats on the surface.
Now add the tamarind extract with the chilli powder, bringjal pieces and salt.
allow it to simmer for a few minutes.
Add the curry powder, mix well and let it simmer for another 10 minutes until the desired consistency.
Put off the fire.
The delicious brinjal kaara kuzhambu is ready now!!

POMEGRANATE RASAM!!!

Always rasam with fruits gives a different and special taste. we can make rasam varieties with arai Nellikkai, pineapple and also with vegetables like drumstick, mudakkathan keerai, beetroot, vazaippoo, suraikkai etc. These rasam varieties are healthy also.Pomegranate soup recipe can be viewed in the following link:
http://muthusidharal.blogspot.ae/2018/01/blog-post.html

Now the recipe for pomegranate rasam........

மாதுளை ரசம்

Ingredients needed:

ripe pomegranate-1
ripe tomato-[big]-1
slit green chillies-2
cummi seeds-1 sp
pepeprcorns- 1 sp
asafoetida- half sp
turmeric powder- half sp
lemon-1
cooked thur dal- half cup
finely chopped ginger- 1 sp
finely chopped coriander- 2 tbsp
curry leaves- 1 arc
salt to taste
ghee- 1 sp
oil-2 sp
sambar powder- half sp

Procedure:

squeeze the pomegranate with the fingers in a bowl and then strain the juice in  a cup. 
In a bowl, pour the dal with 4 or 5 cups of water.
To this add the ginger, greens, asafoetida, turmeric powder, crushed tomato and green chillies with enough salt. 
Grind coarsely the cummin and pepper and add to this rasam and mix well. 
Heat a pan and pour 1 sp of ghee and the oil. 
When they become hot add the mustards. 
When they start to splutter, add the rasam and allow it to boil. 
Let it boil for 3 minutes. 
Sprinkle the sambar powder and pour the remaining ghee. 
Pour the pomegranate juice. 
Put off the fire. 
After 5 minutes, mix well and pour the lemon juice. 
More lemon juice and little salt can be added according to the taste. 
Pomegranate rasam is ready to be served now!!