This is another typical tambram recipe which is probably made in every tambram household at some point or the other. I love this recipe and always used to ask my mum to make it. It is said this is good when you have an upset stomach, as this recipe will clear your stomach.
Both BB & GG also love this recipe and it is usually made plain with no vegetables and is really useful when there’s nothing to cook at home. This time around, I added some vegetables and it was super delicious!
- 2 onions, chopped into big pieces
- 10 ladies fingers, cut into 2 inch pieces
- 4-5 pieces of drumstick, cut into 2 inch pieces
- 1 tsp Peppercorns
- 5 Red Chillies
- 1 tsp Urad Dal
- 2 tsps Chana Dal
- ½ tsp Cumin Seeds
- 2 tsps Coriander Seeds
- 1 tsp Mustard Seeds
- Tamarind piece as big as a piece of lime (make sure you remove all fibre from the tamarind as well as any seeds which may be there)
- Salt to taste
- A handful of curry leaves
- 1/8 tsp of Asafoetida
- 2 tsps Oil
- In a bowl, put the tamarind and pour boiling water over it to release the water and flavour and keep aside for 30 minutes. When cool, mash it well to remove the juice and keep aside. There’s no need to remove the flesh for this recipe.
- Heat oil in a kadhai and when warm, fry the peppercorns, red chillies, urad dal, chana dal, cumin seeds and coriander seeds.
- When the dals turn red, add the curry leaves and fry till the curry leaves are crisp.
- At this point, add the asafoetida and let it cool down.
- When cool, grind to a smooth paste with the tamarind and a little water into a smooth paste.
- Heat oil and fry the mustard seeds. Now add the onions and fry them so it starts becoming translucent. Then add the drumstick and ladies finger and let them fry for a couple of minutes.
- Mix the blended paste with enough water to make 1.5 cups of the paste and add this to the vegetables cooking and let it cook.
- Add salt to taste as well as some jaggery if you find it spicy and let it cook till the vegetables are fully cooked and the mixture becomes thick and reduces.
- Check for seasoning and switch off the gas.
This kozambu will keep for about 2 days outside and about a week in the fridge. Eat with hot rice and some papad. So soul satisfying on a cold or rainy day!
Earlier this week was Avani Avittam, the only festival dedicated to men in Hinduism (or rather tambramism) and since it was BB’s first one, we had to go down to the temple for a special prayer and then the next day was the recitation of the Gayatri Mantra. This sacred mantra is said to be the root mantra and it is said that reciting it 1008 times is said to be very beneficial.
On Avani Avittam, I made my Vermicelli payasam and the day of Gayatri Mantra, I made this easy Aval payasam or Poha Kheer. It’s a simple dish that can be made in less than 30 minutes, start to finish so even an FTWM can make this on a festival.
Aval Payasam/Poha Kheer
- 1 cup poha
- 1 cup sugar
- 1-litre full cream milk
- a handful of cashew nuts
- a pinch of saffron
- 1/2 tsp cardamom powder
- 2 tbsps ghee
- In a pan heat the ghee and fry the cashew nuts and once brown, keep aside.
- In the same pan, fry the poha till they slightly turn brown and at this point, add half the milk. Let the poha absorb the milk and then add the remainder of the milk.
- When the milk comes to a rolling boil, let it boil for another 5 minutes until the poha is soft and has completely absorbed the milk
- Add the sugar, cashew nuts, saffron and cardamom powder and let the kheer boil for another five minutes.
- The kheer is ready to serve. Drink hot or cold, though we prefer to drink it cold!
GG had been on this Hallyu craze recently and wanted to eat Bingsu at a newly opened shop at the food court near our home. I accompanied her and BB. All I did was take a few bites from them but came down with a sore throat almost immediately! My solution was to make a traditional pepper rasam to which I added some ginger, both which are good for throats. You can also have this as a soothing soup when you are sick or when it is cold and rainy outside.
Ginger Pepper Rasam
- 1 cup Toor dal, washed and cooked till it is soft and mushy
- 1 small lime sized tamarind, soaked in hot water for 20-30 minutes and then the juice extracted
- 2 tomatoes
- 1 tsp black peppercorns
- 2 tsp cumin seeds
- 1 tsp mustard seeds
- 2-3 dried red chillies
- 1-inch piece of ginger
- 1 tbsp ghee
- 4-5 curry leaves
- 1/4 tsp asafoetida
- 1/4 tsp jaggery (optional)
- Salt to taste
- Coriander leaves to garnish
- Blend together the peppercorns, dried red chillies, ginger and 1 tsp cumin seeds with 1 tomato into a smooth paste and keep aside.
- Smoosh the tamarind and drain the water into a pot along with the cooked dal.
- Chop the other tomato into quarters or eights and drop it into the pan.
- Boil for a while till the raw smell of the tamarind goes away, around 5-7 minutes.
- Now add the blended paste along with salt and jaggery and let it boil till the tomatoes are completely cooked. Switch off the gas and start the tempering.
- In a smaller pan, heat the ghee and when hot, add the mustard and balance cumin seeds. When they pop, add the curry leaves and asafoetida and stir before pouring it into the rasam.
- Garnish with chopped coriander leaves and serve hot as an accompaniment to rice or as a soup
- If you don’t have jaggery, you can use sugar instead or even omit it completely.
- If you don’t have tamarind, you can either use 1 tbsp tamarind paste (which you can get at any Indian store) or use lemon juice. If using lemon juice, add it according to taste at the very end, just before serving.
- If you are planning to have this as a soup, omit the dal and follow the rest of the recipe.
Last year when I was in India, my mum made this and I really fell in love with the recipe. I was actually eating it like a snack, it was that tasty. I saw how she made it and came back and replicated a couple of times at home. I made this recently and thought to share it with everyone.
It’s a very simple and easy recipe with all ingredients (except the mangoes) which can be found in your kitchen. It also hardly takes any time to make, with only the cutting the mangoes the slightly tedious task.
This pickle stays good for a couple of weeks in the fridge, but it’s best to eat it soon. It also does not have any curing time, unlike traditional pickles.
Instant Raw Mango Pickle
- 1 green, raw mango, chopped into tiny pieces
- 1 tsp salt
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1/2 tsp asafoetida
- 1 tsp sugar (optional)
- 2 tbsps gingelly oil
- 1 tsp mustard seeds
- Wash and dry the mango and chop it into very small pieces
- In a large pan, add the chopped mangoes, salt, sugar (if using), red chilli powder, turmeric powder and 1/4 tsp asafoetida and mix well.
- In a smaller pan, heat the gingelly oil and when the oil starts smoking, put the mustard seeds and let them pop. Then add the asafoetida and pour the hot oil into the mango mixture. Mix thoroughly and store in a glass jar in the fridge.
Chow chow or Chayote is a very versatile vegetable, one which takes on the flavour of the ingredients that you use to enhance it. I make a chow chow chutney which BB loves, but this time I added some ginger to it, to add some kick to the chutney. This went very well with rava idlis which I made and will go well with other south Indian dishes like idlis and dosai.
Chow Chow Ginger Chutney
- 1 chow chow or chayote
- 1 cup grated coconut
- 1-2 inch piece of ginger, for peeled
- 1 tsp urad dal
- 1 tsp chana dal
- 1 tsp mustard seeds
- 6-7 dried red chillies
- 1 small lime sized ball of tamarind
- 1 tsp oil
- Salt to taste
- Peel the chayote and remove the inner seeds. Chop them into small bite-sized pieces and keep aside
- In a pan heat oil and when warm, add the mustard seeds. When the mustard seeds splutter, add the urad dal and chana dal.
- Add the dried red chillies and let it brown slightly. Add the ginger and let it brown for a few seconds. Add the tamarind and let it cook for a couple of seconds.
- Now add the chopped chayote and a bit of salt and let it cook till the chayote has completely cooked.
- Remove from the flame and keep aside and let it cool completely.
- In a blender, blend the chayote with the coconut and blend well till it becomes a smooth paste. Add salt if needed.
- Serve with any bread, flatbread or idli, dosai etc.