Kathrikkai & Murungakkai Kaara Kuzambu/Brinjal & Drumsticks Gravy

There are different types kara kuzhambu made in our South Indian homes, each one has a distinct taste and flavor. I just love the combination of brinjal and drumsticks and it is very common in our house. I prefer to make all types of kuzhambus with gingely oil to get both the taste and the health benefits of it. 

Gingelly oil/Nalla ennai is cold pressed oil and has numerous health benefits. Cold pressed oils are produced through a  combination of grinding and low heat without any addition of chemicals. Gingelly oil is derived from sesame seeds, using this method. That is why I think it is named as “Nalla ennai” meaning “Good oil”. Try to incorporate ginglley oil as much as possible in your cooking… Check out other delicious South Indian -TamilNadu special Kuzhambu varieties here.

With that short note, let’s see how to make Kara kuzhambu with step by step photos…

Mango Jam

I bought some raw mangoes to make mango gravy (kuzhambu). But I was just procrastinating things because of my laziness. The raw mangoes turned to delicious ripe mangoes. Then I came across mango jam, found it interesting. So I thought I will give it a shot and share it with you all. It is just fabulous,  you should surely try it...

Here’s how to make it with step by step photos…

Vendakkai/Okra/Ladies finger Curry

I am great fan of Vendakkai, we used to grow them in our own back yard in Chennai in our school holidays. It used to be so much fun and golden memories. My Aathaa(grandma) usually says eat lots of vendakkai it improves your memory power, that is what the ancient Ayurveda also says. Vendakkai has other benefits like boosting your immunity, getting rid of body toxins, controlling blood sugar etc.

Now let’s see how to make a simple Okra curry/vedakkai curry with photos…

Paanagam

Paanagam is a special beverage made on auspicious days like Sri Rama Navami and for Amman as nivedhyam. Back in my native place (Nagapattinam – Thanjavur district), paanagam, neermore and rice kanji is made during the “Theru Thiruvizha” (Chariot Festival) which falls during the month of May and also during August (Aadi). This thiruvizha is really fun, there will be lots of folk and traditional dances like the oyil attam, mayil attam, garagattam etc. We need more than two eyes to see everything and enjoy at the same time. Paanagam, Neermore and Rice kanji are all  made in big barrels and distributed by volunteers to all devotees and to people pulling the “Theru”. The “Theru” starts from the main temple early morning and goes around the town (4 mada vidhi’s) and comes back to “Theradi” by late noon. All along the way, paanagam and neermore is given to public to boost energy to pull the Theru [chariot].

I still remember those days as a kid running along with the “Theru” and drinking paanagam and neermor with my brothers and sister. The paangam is a superb instant energy booster that can be had in any other day and also it helps to cool your body during the hot summer days.

Now coming back to paanagam, let’s see how it’s made …

Vazhai Poo Kootu/Plantain flower Kootu

Each and every part of Vazhai maram(banana tree) is useful and consumed in one way or another. There are several dishes made out of vazhai poo, like the vazhai poo vadai, vazhai poo kuzhambu, vazhai poo poriyal etc especially made in Southern Part of India. Here is a very simple vazhai poo kootu which is a very healthy and comforting dish. Check out other delicious sambar & kootu varieties Sambar and Dal varieties here.

Here’s how to make Vazhai Poo Kootu with step by step photos…