madurai kari dosai recipe - chicken keema dosai - dosa recipes - Priyavijaykitchen Recipe 39

Madurai Kari Dosai is one of my favorite favorite dish, that too Simmkkal Konar Kadai kari dosai hmmm yummy ... mouthwatering .... Various versions of kari dosai's are available, here I have given you the recipe using Egg and Chicken gravy.

Usually kari dosai is made using mutton kari but I have tried using chicken it came out very well and tastes too good.

It is not necessarily you need to prepare fresh chicken or mutton gravy always, you can use leftover gravy also, it gives the same taste.

Recipe Overview : Dosa topped with chicken gravy mixture.

Okay let’s move onto the recipe.

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gobi paratha - gobi paratha recipe - how to make gobi paratha - Priyavijaykitchen Recipe 38

Here is the Gobi Paratha Recipe also known as cauliflower paratha with detailed recipe video and step-wise instructions. Gobi paratha is a popular North Indian dish especially in Punjab. 
gobi paratha - gobi paratha recipe - how to make gobi paratha is a long waiting post ! It is a very simple gobi paratha - spiced cauliflower stuffed inside chapathi. To get perfect gobi paratha make the chapathi dough soft and smooth. Knead it well to make it soft. Use luke warm water. Also apply oil/ghee once it is half cooked. These are little tips that I used to follow !

Recipe Overview: Cauliflower first sauted along with spice powders later stuffed inside chapathi or paratha.

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vazhathandu poriyal recipe – banana stem stir fry - valaithandu poriyal - Priyavijaykitchen Recipe 37

Banana stem is known as Vazhai thandu in Tamil are rich in fiber content and has many health benefits. Actually banana plant is an amazing plant as all of its parts are edible. Among that we mostly eat banana fruits compared to banana flower and banana stem and banana leaves are widely used in South India for a various culinary purposes.

Banana plant is the largest herbaceous flowering plant in the world. Hmmm I know your next question would be what is herbaceous plant right? A herbaceous plant (பூண்டுத்தாவரம் ) is a plant that does not have much wood and its stems are green and soft. These plants grow fast and produce flowers and many seeds in a short period of time.

Ahh its going more of botany class right, ok ok lets move on to our section.

Though banana stem is not used  world wide, it is more popular in South Indian cuisines. Banana stem, if you look closer you could see outer and inner rings. The edible part is inner ring of the stalk. The outer ring will be hard and rough which are discarded. And even while chopping make sure you remove the fiber thread left on the stem.

Recipe Overview : Banana stem are first boiled and then seasoned and finally topped with coconut & green chili mixture.

Okay let’s move onto the recipe.

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prawn masala - prawn curry masala - easy prawn recipes - shrimp masala - shrimp recipes - Priyavijaykitchen Recipe 36

Prawn is one of my favorite sea food and we can make variety of dishes out of it. Here I am sharing Prawn Masala, a simple, delicious dish yet quite easy to prepare as well.

Health Benefits : Most people think prawn has very high cholesterol content. Yes all seafood’s has some cholesterol content but they are low in saturated fat and it also contains essential omega 3 fatty acids which our body does not produce. It is also a good source of protein. So we should not avoid seafood’s just because it has some cholesterol content.

Coming to the recipe , Prawn masala is very easy to prepare just with basic ingredients in your kitchen, yup just with 4 ingredients you can prepare yummy prawn masala to fill your tummy.

Recipe Overview : Prawns gets sauted with onion, tomatoes, ginger garlic paste and homemade masala powder and finally garnished with fresh curry leaves.

Okay let’s move onto the recipe.

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mor kuzhambu recipe - more kulambu recipe - mor kulambu recipe - Priyavijaykitchen Recipe 35

Mor Kuzhambu, is one of the most popular recipe in South Indian cuisine. In simple words you can call it as yogurt or curd based curry varieties. This recipe is super easy to prepare, nothing much preparation or any special masala powders you need, just with the basic ingredients we can prepare. I used to prepare this recipe whenever I have excess sour curd in my kitchen or sometimes when bored of sambar and puli kuzhambu's. Usually this recipe is prepared using sour curd only!

Here I have prepared Vendakkai Mor Kuzhambu, you can also use white pumpkin, cucumber, brinjal, vadam, sundakkai vatral, ripe mango, potato etc., Most common veggie used is white pumpkin or ladies finger.

Recipe Overview: Ladies Finger first sauted well then cooked in coconut paste and finally finished off by adding whisked curd.

Other Kuzhambu Recipes:
Mochai Kuzhambu - Field Beans Curry
Mushroom Curry - Kalan Kuzhambu
Ayirai Meen Kuzhambu - Ayirai Fish Curry

Click here to check out the Health benefits of each ingredients used in this recipe

Mor Kuzhambu 

     .............................Have a Quick look.................................
 Ingredients Needed:

• Curd (Yogurt) - 1 cup
• Ladies finger - 6 to 7 nos.
• Turmeric Powder - 1 tsp
• Oil - as required
• Salt - as required
• For Masala Paste :
• Raw rice - 1 tbsp
• Green Chili - 1
• Coconut - 3 to 4 small pieces
• Cumin seeds - 1 tsp
• For Seasoning :
• Mustard seeds - 1 tsp
• Cumin seeds - 1 tsp
• Green chili - 1
• Red Chili - 1
• Curry leaves - few
• Asafoetida - 1/2 tsp

 Preparation:

• First wash lady’s finger well then tap it with a clean dry cloth to absorb the water in the veggie. 
• Then cut it into medium size pieces. 
• In a bowl add 1 tbsp of raw rice and soak for at least 10 to 15 minutes.
• In the mixer grinder add soaked rice, coconut, cumin seeds and green chilli and make it into smooth paste. Add water as required.
• Whisk the curd very well before adding.

 Method:

• In a pan add oil. Once oil gets heated add mustard seeds and cumin seeds.  After mustard seeds splutters add red chillies, chopped green chillies, fresh curry leaves and Asafoetida.
• Saute for less than a minute, then add chopped ladies finger and mix it well. Saute for 5 to 10 mins. We need to saute to remove stickiness from the veggie. Once the veggie is half cooked add salt.
• Now add in prepared coconut masala paste and water and allow it to boil for 2 to 3 minutes.
• Then add 1/2 tsp of turmeric powder. Mix them well. 
• Add Salt as per your taste and allow it to boil for another 2 to 3 minutes for the raw smell of turmeric powder to go off.
• Once raw smell goes off, turn off the flame, then add 1 cup of whisked curd. Mix it until curd combines well.  
• Mor Kuzhambu is ready ! 

Preparation Time	Cooking Time	Serves
10 mins	15 mins	3 - 4

Author : Mano Priya Vijay

Ingredients Needed
Curd (Yogurt)- 1 cup
Ladies finger - 6 to 7 nos.
Turmeric Powder - 1 tsp
Oil - as required
Salt - as required
For Masala Paste :
Raw rice - 1 tbsp
Green Chili - 1
Coconut - 3 to 4 small pieces
Cumin seeds - 1 tsp
For Seasoning :
Mustard seeds – 1 tsp
Cumin seeds - 1 tsp
Green chili - 1
Red Chili - 1
Curry leaves - few
Asafoetida - 1/2 tsp

Preparation:

1. First wash lady’s finger well then tap it with a clean dry cloth to absorb the water in the veggie. [Note: This is to avoid stickiness while chopping and cooking as well]
   Then cut it into medium size pieces. [Tip: Do not cut it into small pieces it will be sticky]
   
   Note: The below picture I have copied from one more post - Vendakkai Puli Kuzhambu, that's the reason there are more number of ladies finger than mentioned above.
   

   
2. In a bowl add 1 tbsp of raw rice and soak for at least 10 to 15 minutes.
   
   
3. In the mixer grinder add soaked rice, coconut, cumin seeds and green chilli and make it into smooth paste. Add water as required.
   
    
    
4. Whisk the curd very well before adding.
   
   [Tip: You could use a wire whisk or whip setting in your mixer grinder. If you don't have the wire whisk then you can make use of spoon also.]
   
   
   [Note: Add only whisked curd in order to avoid lumps. I hope you could find the difference between plain and whisked curd] 
   

Method:

In a pan add oil. Once oil gets heated add mustard seeds and cumin seeds.  After mustard seeds splutters add red chillies, chopped green chillies, fresh curry leaves and Asafoetida.

 

Saute for less than a minute, then add chopped ladies finger and mix it well. Saute for 5 to 10 mins. We need to saute to remove stickiness from the veggie. Once the veggie is half cooked add salt.

[Imp note: Sauteing is must and while sauteing do not cover, covering leaves water which makes the dish sticky]. 

[Note: Instead of ladies finger you can use white pumpkin (poosanikai in Tamil), or cucumber. Some will use Vadam or Sundakkai vatral or even potatoes.  If you are using any other veggie first precook the veggie by adding little water at this stage.]

 

Now add in prepared coconut masala paste and water and allow it to boil for 2 to 3 minutes.

 

Then add 1/2 tsp of turmeric powder. Mix them well. 

 

Add Salt as per your taste and allow it to boil for another 2 to 3 minutes for the raw smell of turmeric powder to go off.

 

Once raw smell goes off, turn off the flame, then add 1 cup of whisked curd. Mix it until curd combines well.  

[Note: Add curd only after switching off the flame, otherwise curd might curdles and form lumps.]

 

Mor Kuzhambu is ready ! It goes well with hot streamed rice and best side dish for all kind of mor kuzhambu are Carrot Poriyal or Urulaikilangu Poriyal.

Carrot Poriyal - Carrot Stir Fry
Potato Stir Fry – Urulaikilangu Poriyal

Health benefits of each Ingredients used in this recipe:

In Tamil there is a saying “Unavae Marunthu, Marunthae Unavu” means “Food is Medicine, Medicine is Food”. In respect to the saying, each and every food we intake in our day to day life has lots of health benefits excluding junk foods and tin packed foods, of course they contain preservatives which is unhealthy.

In Indian cuisines, we use lot of ingredients in our making of recipes, which benefits us in many ways. We use them not only for their flavor and taste but for its nutritional and medicinal value as well. If we look deeper into the traditional way of cooking, all the ingredients used in each recipes are well balanced both nutritionally and medicinally.

Each ingredients have many many health benefits but without knowing their health benefits we are using them daily. Let us know at least their important health benefits before we use and eat.

Here I have listed the health benefits of each ingredients I used in the recipe.

Ingredient 1:
Ladies Finger – also known as Vendakai in Tamil, Benda Kayi in Telugu, Bendekai in Kannada, Vendakka in Malayalam, Bhindi in Hindi. Ladies finger an excellent culinary and medicinal veggie, which has lots of medicinal as well as health benefits. It is great source of fiber hence helps in digestive problems, promote weight loss, controls blood sugar levels, pregnant womens are advised to take ladies finger as they are contain folic acid and folate, rich in vitamin C helps in absorption of iron in the body.

Ingredient 2:
Curd – also known as Thayir in Tamil & Malayalam, Perugu in Telugu, Mosaru in Kannada, Dahi in Hindi. Curd, a delightful dairy product completes everyday meal in Indian cuisines. Homemade curd would be fresh and creamy which tempt us to eat a cup on one go. My mom used to prepare curd in small earthenware pot which makes curd even more tastier. Since curd is a byproduct of milk, it is also rich in calcium, vitamins and minerals. Though it is derived from milk, it is easily digestable than curd, good for digestion (because of probiotic – live bacteria), improves bone strength, immune system, very good for treating your skin (face pack for tanning) and hair (to treat dandruff), helps in weight loss by burning fat. 

Ingredient 3:
Turmeric – also known as Manjal in Tamil and Malayalam, Pasupu in Telugu, Arashina in Kannada, Haldi in Hindi. In India, turmeric is consider to be most auspicious in house rituals. Turmeric medicinal value are numerous, the best antiseptic/antibiotic available in our kitchen racks. It plays a major role in Ayurveda treatment, used in skin treatment (We the south Indians use turmeric daily during our shower making our skin free from pimples, clears acne scars, makes skin flawless and glowing ), rich in antioxidants, cure cough (taking warm milk with turmeric and crushed pepper corns clears of your throat), prevents blood clots.

Ingredient 4:
Gingerly Oil – also known as Nallenai in Tamil, Nuvalu Nuna in Telugu, Nallenna in Malayalam, Ellenai in Kannada, Thil Ka Tel in Hindi. Gingerly oil have significant health benefits. South Indians widely use gingerly oil in their cooking. It is a good source of Vitamin D, E and B complex and antioxidants. Apart from it they are also used in cosmetic purposes, as they promotes healthy skin, reduces pimples and rashes by preventing bacterial infections, very good factor of gingerly oil is, it slows down aging of skin. We, the Tamilians have a tradition of taking oil bath (using gingerly oil) every Saturday by massaging the entire body and head. Massaging removes toxins from you and leaves you detoxified and bathing removes heat from the body. We religiously follow this tradition where new borns also have no exception.

Ingredient 5:
Salt – also kown as Uppu in Tamil, Telugu, Kannada & Malayalam, Namak in Hindi. There is a saying in Tamil, “Uppu Illa sapadu kuppaiyile” meaning “Food (sapadu) without salt goes to garbage (kuppai)”. That’s show how salt is an important ingredient. Salt known as sodium chloride used as a seasoning agent in almost all recipes daily. Salt helps in digestion, improves cardiovascular health, improves hydration, helps in healthy respiratory system, vital for electrolyte balance. Salt also have negativites if taken in excess, can increase blood pressure, can lead to heart disease and stroke.

Ingredient 6:
Rice – also known as Arisi in Tamil & Malayalam, Akki in Kannda, Chawal in Hindi. Rich in Carbohydrates thus acts as a fuel for the body, provides instant energy. South Indian meals are incomplete without Rice . Great source of vitamins & minerals thus improves our body metabolism, since it is low in sodium it is good for hypertension paitents, promotes healthy heart, it prevents constipation as they contain fiber as well.  

Ingredient 7:
Green Chilli – also known as Pachchii Milagai in Tamil, Patchimirapa in Telugu, Hasi Menasinakai in Kannada, Pachamulagu in Malayalam, Hari Mirch in Hindi. Green chilies are more popular in Andhra Pradesh and Telangana. Though it is very hot green chilies have many good health benefits. Green chilies are rich in Vitamin C thus it boosts immune systems, rich in antioxidants, anti-inflammatory, improves digestion, helps in skin care, weight loss.

Ingredient 8:
Coconut – also known as Thengai in Tamil, Kobbari Kaaya in Telugu, Thenginakai in Kannada, Thenga in Malayalam, Nariyal in Hindi. Coconut which can be used in different forms starting from tender coconut water, coconut water, coconut oil, coconut milk and many more. Tender coconut which has lots of benefits which we can look after it separately. Fresh coconut water is sweat in taste and are tremendously beneficial to health. Coconuts are one of the main ingredients in Indian cuisines which are widely used in preparing chutneys. Cocnuts are anti-viral, anti-bacterial, boosts immune systems, rich in fiber, controls diabetics by improving insulin secretion, improves good cholesterol, has good source of vitamins (C, E, B1, B5 etc.,) and minerals (iron, calcicum etc.,) to maintain a healthy skin and healthy hair.

Ingredient 9:
Cumin Seeds – also known as Jeerakam in Tamil and Malayalam, Jeelakara in Telugu, Jeerige in Kannada, Jeera in Hindi. My Ayurveda doctor advise me to drink a glass of Jeera water on an empty stomach early in the morning which is a natural remedy for various health problems. It is a very good source of Iron thus helps to treat anaemia and boosts immunity. Drinking a glass of jeera water during menstrual cycle helps in reducing the stomach pain. During my pregnancy, doctor advised to take jeera water daily which improves digestion.

Ingredient 10:

Mustard seeds – also known as Kadugu in Tamil and Malayalam, Avalu in Telugu, Rai in Hindi. Mustard seeds are most probably used by all people all over the world in some or other form either via seeds or by oil or as sauce used in their recipes. We south Indian people use it as whole seeds. They are mostly used for seasoning the dishes. It is a high nutritious seeds rich in calcium, protein, manganese, iron, zinc, omega 3 fatty acids and dietary fiber. Mustard oil helps in Hair growth, hair loss, hydrates skin, and acts as a natural scrubber. 

Ingredient 11:
Red Chili/ Red Chili Powder – also known as Sigappu Milagai in Tamil, Erra Mirapa Kayalu in Telugu, Vattal Mulaku in Malayalam, Molaku in Kannada, Lal Mirch in Hindi. Most widely used spices is Red chilies. They are used in recipes, for pickles, for chutneys etc., Fresh Red and Green Chilies are rich in Vitamin C, antioxidants, also good source of Vitamin A and E. If used more then you will be turn up with watery eyes and burning tongue and stomach. 

Ingredient 12:
Asafoetida – also known as Perungaayam in Tamil, Inguva in Telugu, Hingu in Kannada, Kaayam in Malayalam, Hing in Hindi. Asafoetida have distinct flavor and aroma. It is a key ingredient in Indian cuisines used mostly in curries and dal. It has very high medicinal value apart from its health benefits. It is mainly used in home remedies for stomach upset & intestinal gas. Whenever we prepare dal, we use to season it with asafetida in order to balance the gaseous effort dal produce. It’s a natural cure for asthma and bronchitis, relieves menstrual pain, cures ear aches, heals insects bites.

Ingredient 13:

Curry Leaves – also known as Kariveppilai in Tamil, Karivepaku in Telugu, Karibevu in Kannada, Kariveppila in Malayalam, Kadi Patta in Hindi. Curry leaves, I should call it as a magical leaves, because it has numerous health benefits. For children this curry leaves would be annoying leaf  even for me when I am kid. We the South Indians use curry leaves daily in almost every recipes we prepare, we use it while seasoning the food. When we say its health benefits, the first thing strikes our mind is that it is good for long and strong hair, apart from that there are many more. It stops diarrhea, helps in digestion, lowers cholesterol levels and blood sugar levels, good for eyesight, rich in Vitamin C thus help to clean your blood, leaving skin fresh and healthy, rich in calcium, iron. Tip: 1. Mix curry leaves powder with buttermilk for stomach upset. 2. Having curry leaves with lemon juice clears off morning sickness in pregnant women. 

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paruppu peerkangai kootu - ridge gourd curry - ridge gourd recipes - Priyavijaykitchen Recipe 34

Ridge Gourd is also known as Peerkangai in Tamil, Beerakaya in Telugu, Hirekai in Kannada, Peechinga in Malyalam, Turai in Hindi. Ridge gourd is in fact a fruit however we use it as a vegetable. It is also called as silky gourd or spongy gourd. It is rich in fiber content thus helps in weight loss, they are extremely low in saturated fats, prevents constipation as it has high moisture content like bottle gourd & cucumbers, prevent premature greying or whitening of hair, helps to manage acidity and ulcers.

Recipe Overview: Ridge Gourd cooked along with toor dal with added masala powders and finally seasoned with mustard and urad dal.

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Idli sambar - tiffin sambar - sambar recipe - Priyavijaykitchen Recipe 33

  

Idli Sambar or Tiffin Sambar - an easy and best side dish for idli and dosa varieties. My hubby loves sambar the most, so weekly twice or thrice I used to make sambar but each in different style. We can make tiffin sambar in many different ways, here I have given you a very basic idli sambar recipe. In this recipe I have used Toor dal, where as you can use Moong dal as well. 

Recipe Overview: Toor dal cooked along with veggies with added masala powders and finally seasoned and garnished with coriander leaves.

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Vendakkai Puli Kuzhambu - Ladies Finger Kulambu - Ladies Finger Recipe - Bhindi Recipe - Priyavijaykitchen Recipe 32

  

Vendakkai Puli Kuzhambu, one of the most common dish in South Indian cuisine. Next to sambar, puli kulambu takes its place. You can make N number of dishes in puli kulambu, Kathirikkai puli kulambu, Vendakkai puli kulambu, Vendthaya puli kulambu, Sundavathal puli kulambu and so on. By saying puli (tamarind) itself makes mouthwatering, as always you can adjust the tanginess as per your taste. 

There are certain procedure you must follow for each veggie while cooking, Ladies Finger (Vendakkai) must be sauted well before adding water, in case of Brinjal (Kathirikkai), it must be added after water is heated up (off course not rolling boil but simmering point).

Coming to the recipe Vendakkai puli kulambu, here I have first sauted the veggie then added tamarind water and masala powder.

Recipe Overview: Ladies Finger first sauted well then cooked in tamarind water with added masala powders and finally topped with coconut and coriander leaves.

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Mochai Kuzhambu - Field Beans Curry - Priyavijaykitchen Recipe 31

  

Mochai kuzhambu, is a very easy and simple to make. It is also known as Lima beans or Field beans in English. Mochai is one of the iron and calcium rich beans (check out the health benefits below). In this recipe I have used fresh beans. Since this is a seasonal vegetable, it is available during winter season (from December). If you don’t find fresh ones in the market you can use dried beans as well, however taste differs. Fresh ones are little smaller and greenish while dried beans will be little bigger and yellow in color. This is also called as Butter beans as it has buttery texture. We can make many recipes using this beans variety like Sundal, Puli kuzhambu, Mochai Kootu etc.,

Recipe Overview: Field beans (Mochai) cooked with brinjal and Drumstick with added masala powder and finally topped with coconut and coriander leaves.

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Tomato juice Chutney - Tomato Chutney - Thakkali Chutney - Chutney Recipes - Priyavijaykitchen Recipe 30

Tomato Juice Chutney, the name itself is little childish right? Yup it was named by my niece. She love this chutney to the core, she herself named it as juice chutney as we prepare from tomato juice , from then we also called it as juice chutney. Very very simple recipe yet yummy as well. I used to prepare this chutney at least once in a week, usually the very first day when I prepare Idly with the day one batter. This goes well with hot Idly, also you can give this to toddler as well (avoid using chilies). My son also loves this chutney (he won’t spilt often). I tried adding garlic while making puree but that doesn’t taste good, if you want you can add chopped garlic while sautéing onion and chilies.
Recipe Overview: Blended tomatoes seasoned with onion and green chilies.

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Homemade Masala Powder - Kuzhambu Masala Powder - Sambar masala powder - Priyavijaykitchen Recipe 29

  

This homemade Masala powder, I use to call it as “Amma Masal Podi”, since my mom used to prepare and give it to me whenever I am in need of it. This masala powder is a versatile powder which you can use it for almost all curries, gravies and poriyal varieties, even for non-veg recipes as well. Any dish either veg or non-veg cooked using this powder will be outstanding. In simple words I could say, my right hand in my kitchen.

Although making masala powder at home will take time and need more effort, it’s worth taking. Though we get readymade masala powders for all however they add preservatives, chemicals which is not at all good for health. Hence taking effort and preparing masala powder at home is 100 times worth.

The measurements given below is for bulk preparation. The pictures below are taken in my hometown when my mom was preparing masala powder in bulk for me and my 2 sisters. Since my mom stays in a very dry place Sivakasi it will be easy for her to sundry the ingredient, making this as an excuse and getting escape from preparing it.

Since most of us live in apartments we don’t find space to sundry the ingredients, so in this post I will be listing out the measurements for small quantities as well. 

My mom used to specify the measurements in terms of how much Red chilies we use. Here we have used ½ kg of Red chilies. This will yield masala powder which will last long for around 6 months for a family of 4 members.

Note : If you sundry the ingredients properly then the powder will last long for more than 6 months if not may be around 2 months.

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Mochai Kootu - Field Beans Curry - Priyavijaykitchen Recipe 28

  

Mochai kootu, is a very easy and simple dish to make. It is also known as Lima beans or Field beans in English. Mochai is one of the iron and calcium rich beans (check out the health benefits below). In this recipe I have used fresh beans. Since this is a seasonal vegetable, it is available during winter season (from December). If you don’t find fresh ones in the market you can use dried beans as well, however taste differs. Fresh ones are little smaller and greenish while dried beans will be little bigger and yellow in color. This is also called as Butter beans as it has buttery texture. We can make many recipes using this beans variety like Sundal, Puli kuzhambu, Mochai Kootu etc.,

Recipe Overview: Field beans (Mochai) are first seasoned with flavored spices then cooked in the coconut masala and finally topped with a spoon of gingerly oil.

Lets move on to the recipe..... 

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Ayirai Meen Kuzhambu - Ayirai Fish Curry - Ayirai Fish Kuzhambu - Fish Recipes - Priyavijaykitchen Recipe 27

Ayirai Meen Kuzhambu

Ayirai meen in Tamil is called as Indian spiny loach in English. This fish is famous in southern part of Tamil Nadu especially in Madurai.

It is a tiny live fish, which has high nutritional and medicinal value. Rich in calcium, as it consumed as a whole where bones are not discarded unlike we do for other fish.

It is a fresh water fish available in rivers, lakes and ponds. So it has less saline in their body. This fish has high demand, hence very high commercial value and its price is usually priced between Rs. 1200 to Rs. 1500 per kg.

Also I read an article in 'The Hindu', says Ayirai meen would soon be recognized as a state fish of Tamil Nadu.

Among all fish varieties, I love to eat this fish a lot. May be because of its taste and flavor the kuzhambu has after cooking. Whenever I go to my hometown (Sivakasi) mom used to prepare Ayirai meen kuzhambu at least once/twice in the vacation. As it has very high demand mom used to prebook it before our arrival. Moms are always sweet rightJ.

Who will not like this mouthwatering dish to eat? I guess, most of the non-vegetarian I will like it. Whoever tasted this dish at-least once definitely next time they will be tempted to eat. With no more further delay let’s jump into the preparation process.

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Ragi Semiya - Ragi Vermicelli Upma - Ragi Recipes - Upma Recipes - Priyavijaykitchen Recipe 26

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Keeri Muttai - Egg Masala Recipe - Egg Recipes - Priyavijaykitchen Recipe 25

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Cauliflower Poriyal - Cauliflower fry - Cauliflower recipes - Priyavijaykitchen Recipe 24

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Vengaya Pachadi - Onion Chilli Pachadi - Onion Recipes - Priyavijaykitchen Recipe 23

Vengaya Pachadi - Onion Chilli Pachadi 

Vengaya Pachadi, my favorite dish. Whenever my mom prepares , it will be mouth watering for each one in my family. No special ingredients just with basic ingredients we can prepare this pachadi. In most of the kalyana veettu sapadula (marriage function)  this pachadi reserves it own place. This pachadi gives you three unique tastes (Hot, Sweet & Sour) to your taste buds. 

Recipe Overview :  Shallots and Green Chillies nicely sauted and cooked in tamarind pulb and finally added jaggery to give sweetness to the dish.

Lets move on to the recipe ...

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