Murungakkai Kara Kuzhambu (Hot Drumsticks Gravy)

After years of using frozen drumsticks, I laid my hands on fresh ones at the Indian store yesterday.  Immediately, i planned on cooking kara kuzhambu which i normally prepare with Indian eggplants (brinjal). It is a south indian dish served with cooked rice. This spicy and tangy kuzhambu is a variation from your usual sambar or rasam. So, go ahead and give this kuzhambu a try, i am sure you will love it. Here goes the recipe, 

Ingredients:

2 Drumsticks (14-16 pieces)

14-16 Red Pearl Onions

2 small Tomatoes

10-12 Garlic pods

6-8 Curry leaves

1 1/2 tbsp dried Tamarind

1/4 tsp Turmeric powder

1/2 tsp Mustard seeds

1/2 tsp Urad dal

1 pinch Fenugreek seeds

2 tbsp Sesame oil

Salt, to taste

 To grind:

2 tbsp shredded Coconut (frozen & thawed)

1 tbsp Sambar powder

2 tsp Coriander powder

1 tsp Fennel seeds

How to:

• Chop the drumsticks to 3" pieces and mince the tomatoes and onions.

• Soak the tamarind in a cup of water and keep the juice aside.
• Grind the 'to grind' ingredients with 1/4 cup water and keep aside.

• Heat oil in a deep pan, add mustard seeds, urad dal, fenugreek seeds and turmeric powder.

• Add the onions, little salt and saute until it turns translucent.

• Then add the tomatoes and cook with lid closed for 4-5 mins.

• Now add the drumsticks, garlic and curry leaves, mix well and cook for a min.

• Pour 1 1/2 cups of water along with tamarind juice and cook with lid closed until the drumsticks cook.

• Add the ground coconut mixture and cook until desired consistency. 

• Check salt for taste and switch off.

• Serve hot with rice.

Hot Carrot Chutney

If you are not a big fan of carrots, then this chutney is definitely for you. Yup! you read it right. This is a simple chutney made from not-so-favorite vegetable for most of us, but it doesn't taste like it at all. I have prepared it really hot with a bit extra thai chilies, because that is how it quickly disappears in my home. Also, i have skipped the final tadka which you can always add at the end, if you prefer. The color and chunky texture adds another dimension to the chutney. Bring carrots to your 'really good' list by preparing this chutney. And here goes the recipe,

Ingredients:

3 medium Carrots (shredded)

1/4 cup Coconut (shredded)

6 green Chilies (chopped)

1 tbsp dried Tamarind

2 Garlic pods (chopped)

1/4 tsp Asafoetida

1 sprig Curry leaves

1 tsp Mustard seeds

1/2 tsp Urad dal

1 tsp Cumin seeds

1 tsp white Sesame seeds

1 tbsp Oil

1/2 cup Water

Salt

 How to:

• Heat oil in a skillet at medium heat, add the mustard seeds, urad dal, asafoetida, cumin seeds and sesame seeds and splutter'em.

• Then add the green chilies, curry leaves, garlic and tamarind, and saute for a couple of mins.

• Now add the shredded carrot, mix well and cook until the raw smell disappears, for 3-4 mins.

• Allow the mixture to cool completely and then grind together with the coconut and salt for taste.

• Add water while grinding for desired consistency of the chutney.

• Serve as a side for dosa or idli.

Chettinad Chicken Kuzhambu

Chettinad cuisine is famous for using various spices and one of the most aromatic food in India. This is one such spicy chicken dish that wakes up all your senses. You can adjust the water to make it a thick curry or more of a kuzhambu. If you have red pearl onions (small onions) substitute that for more authentic taste. I have used chicken thighs as it has much flavor and meat is tender, you can use bone-in or boneless chicken breast. And here goes the hot recipe,

Ingredients:

2 lbs Bone-in Chicken thighs (bite size pieces)

2 medium Red onions (finely chopped)

2 small Tomatoes (chopped)

2 tsp minced Ginger

2 tsp minced Garlic

1 tsp Red Chili powder (or to taste)

1/2 tsp Turmeric powder

6-8 Dry Red Chili

2 tsp Coriander seeds

3 Cloves

1 inch Cinnamon stick

1 tsp Fennel seeds

1 tsp Cumin seeds

1 tbsp Poppy seeds

1/2 cup grated Coconut

15-20 Curry leaves

2 tbsp Sesame oil

Salt

How to:

• Heat a small skillet and dry roast together the dry red chili, coriander seeds, cloves, cinnamon stick, fennel seeds, cumin seeds, poppy seeds and coconut. 
• Once the coconut is dehydrated and turned slightly brown, switch off and let the mixture cool.

• Grind the cooled mixture along with 1/2 a cup water to a smooth paste and keep aside.

• Heat sesame oil in a deep pan, add the onions with a sprinkle of salt and cook until it releases oil.

• Now add the ginger and garlic and cook until raw smell disappears.

• Add the ground paste along with 1/2 cup water and cook for a min.

• Now add the turmeric powder and red chili powder and cook for another min.

• Add the tomatoes and cook until completely mashed up or until the oil is released with the lid open.

• Add the chicken pieces along with curry leaves and more salt and mix well to coat the chicken completely.

• Adding more curry leaves :)

• Cook for 4-5 mins or until the chicken turns white and gets lightly seared.

• Now pour 1-2 cups water depending on the consistency you need and let come to a boil.
• Transfer the curry to a pressure cooker and cook for a whistle. Alternatively, you can cook the chicken in the same pan with lid closed for 15-20 mins. (I prefer pressure cooking the bone-in chicken.)

• Switch off and serve hot with rice, dosa or paratha.

Fiery Chinese Noodles

When it is raining outside and you scream for 'chinese', this is the dish you want to dig in. It is a hot and spicy noodles that wakes you up and makes you warm from the inside. With the other usual veggies, i have added chinese cabbage 'baby bok choy' for a real chinese touch. If you haven't tasted bok choy, i highly recommend you trying that. When it comes to sauces, a little from here and a little from there really enhances the flavor and heightens up the taste. And here goes the recipe,

Ingredients:

6 oz pkt any noodles

1 Egg

1/2 Red onion (thinly sliced)

1 medium Carrot (thinly sliced)

1/2 medium Bell pepper (thinly sliced)

2 Baby Bok Choy (sliced)

2 Green onions (chopped)

1 1/2tsp Garlic (minced)

1 1/2tsp Ginger (minced)

1tbsp Soy sauce (reduced sodium)

1 1/2tsp White Vinegar

1tsp Chilli Garlic Sauce

1/2tsp Crushed Red pepper

1/2tsp Black pepper(crushed)

1tsp Chow Chilli oil (optional)

1tbsp + 1tsp Sesame oil

How to: 

Cook the noodles as per the instructions in the package.

Drain in a colander, transfer into a bowl and add 1tsp sesame oil. Mix and keep aside.

In a wok, heat the remaining oil in a medium-high heat, add the ginger and garlic and cook for a min.

Now add the onions and saute for 30 secs and add the carrots.

After a min, add the bell pepper and bok choy and cook for a couple of mins, stirring continuously.

Push the veggies to a side and break the egg and scramble it.

Now add the cooked noodles, add the soy sauce, vinegar and chilli garlic sauce followed by black pepper and crushed red peppers.

Use tongs to mix well and coat the noodles with the sauce and peppers.

Sprinkle the green onions and switch off the stove.

Serve it with hot sauce or chow chilli oil.