Pakoda Kuzhambu-Chettinad Style/Fried Lentil Dumplings in gravy

I am here again with another dumpling in the curry.  Now it is our South Indian style and it has unique combination of flavors from an array of spices and condiments. It’s a traditional recipe from Chettinad cuisine and I have done my best to maintain the authenticity but I can’t guarantee though. We generally make urundai kuzhambu which is another dumpling in a curry but that uses tamarind base gravy/kuzhambu.  Amma makes this once in a while and I make them often as I like those flavors. Here is the recipe, do try it and let me know how it turned out for you!

Ulli Theeyal-Kerala Onam Sadya Recipe

I m always in search for spicy South Indian kuzhambu especially one with tamarind base as M is a very big fan of it and anything spicy and tangy he can have it.

Milagu Kuzhambu / Pepper Kuzhambu

As I have posted the lunch menu along with this kuzhambu I m here with the recipe. The kuzhambu is lip smackingly delicious and spicy and both M and I love this kuzhambu. Its my Amma’s special. Se pairs it with Kathirikkai kootu,paruppu thugayal and sutta appalam. I have made some changes to the pairings (lunch menu 3) and it was equally tasty. The recipe is authentic and I followed the recipe to the T as I don’t want even a slightest change in the taste and it worked. Do give it a try!

Thattapayar/Karamani Puli Kuzhambu/Black Eyed Cow peas & Tamarind Stew

Thattapayar/ Cow peas Puli kuzhambu is a tasty lunch side that can be made on days when you run out of either vegetables or ideas (like me!). It can be made with brinjals or drumsticks as well. It tastes damn good with Peerkankai/ridge gourd kootu. But I couldn’t get hold of them so had with beetroot usili and hot rice which tasted heavenly in this chill weather.