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April 27, 2009



I learnt this method from my MIL.My mom’s method is completely different from this.Check that post that too.Most of us add veggies like okra, pumpkin, cucumber etc in mor kuzhambu.But we always make masal vada and dump into it.Kuzhambu gets absorbed into vada and it tastes excellent..My husband likes this combination very much.Once I added oats and made the vada..There was no difference in taste, flavor , crispness etc.It was equally good to the usual masal vada & at  the same time healthy too:)Then i started making oats vada every time i prepare mor kuzhambu.U can enjoy this vada as a snack too ..
So here is the recipe for mor kuzhambu and vada,

1 cup - 200ml
  • Sour curd – 1 cup
  • Salt & water – as needed.
To grind:
  • Grated Coconut – 3 tbsp
  • Green chilly – 3-4 nos(increase based on the sourness of curd)
  • Coriander seeds – 1 tsp
  • Curry leaves - 5 nos
  • Ginger – 1 inch size
  • Small onion  / Sambar onion– 3 nos
  • Cumin seeds / Jeera – 1/2 tsp
To season:
  • Oil – 1tsp
  • Mustard seeds – 1/2 tsp
  • Methi seeds – a few
  • Urad dal – 1/2 tsp
  • Red chilly –1 no
For Vada :
  • Quick Oats – 1/4 cup ( i used Quaker brand )
  • Chana dal – 1/4 cup
  • Toor dal – 1/8 cup
  • Red chilly – 4-5 nos (adjust as per ur taste)
  • Asafetida/Hing – 1/4 tsp
  • Salt & water – as needed
  • Oil – to deep fry
  • Beat the sour curd with little water and add salt to it(Don’t worry even if it becomes watery, vada will absorb everything).Set aside.
  • Grind the first 3 items given under “to grind” with water.
  • Then add the last three ingredients and run once or twice.Make it a paste.
  • Now add the ground mixture to the beaten curd and check for salt.
  • Keep the bowl on the stove and simmer it.Let it boil for 3-4 mins in low flame.Mix it once in the middle.By this time, the mor kuzhambu becomes frothy , it should not roll boil.
  • Remove from the flame and don’t close it with the lid.Let it be open for sometime (otherwise it’ll become watery)
  • Now heat a kadai with oil and do the seasoning part.Add it to the mor kuzhambu.

How to make vada:
  • Soak the dals together for 2 hrs and grind it with red chillies, hing , oats and salt.
  • Add less water to grind may be 2 tbsp.Batter should be thick and coarse.
  • Now heat oil in a kadai and make vada of ur desired shape.
  • Deep Fry on both sides.
Now dump these vadas into mor kuzhambu and keep it immersed for 10-15 mins.

Oats vada

Then take the vadas out and keep it in a separate plate because it will absorb the kuzhambu/gravy.
Yummy mor kuzhambu with oats vada is ready to serve with plain rice :)
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April 24, 2009

Sunnundalu, Corn Flour Murukku - Diwali Recipes

urad dal ladoo

I saw this sunnundalu & corn flour murukku recipe in a cookery show (Vijay tv – samayal  samayal kitchen killaadigal ).As u all know sunnundalu is a famous traditional sweet in Andhra which is made using urad dal flour with jaggery.It is called as Minapa sunnundalu in Telugu.It is very easy to make at the same time tasty & healthy too.Last time when i went to my mom’s place, she gave me **roasted and ground urad dal for making murukku/Thenkuzhal.I prepared this urad dal ladoo & cornflour murukku with the leftover urad dal flour.Both came out very well.Everyone loved it.Cornflour murukku was very crunchy and flavorful.Its a great tea time snack for elders as well as kids.Apt for festivals like Diwali,Gokulashtami and Ganesh chaturthi.Do try these yummy sweet n snacks recipes & let me know your feedback.


Sunnundalu/Urad dal ladoo recipe

Sunnundalu/Urad dal ladoo recipe Sunnundalu - Traditional Andhra sweet recipe made using Urad dal flour & jaggery | Corn flour murukku - Crunchy snack for tea time !
Cuisine: Indian
Category: Sweet,Snacks
Serves: 10 nos
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes

For urad dal ladoo
  • **Roasted Urad dal flour - 1/2 cup
  • Grated jaggery - 1/3-1/2 cup
  • Melted ghee - 3-4 tbsp
  • Cardamom - 2 nos
  • Raw rice - 1 tsp ( optional.i dint use)
For corn flour murukku
  • Corn flour - 1/4 cup
  • Rice flour - 1/2 cup
  • Besan flour - 1/4 cup
  • Softened butter - 1 tbsp
  • Hot cooking oil - 1/2 tbsp
  • Cumin seeds - 1/2 tsp
  • Hing/Asafetida - 1/4 tsp
  • Salt & water - as needed
  • Cooking oil - to deep fry


  • FOR URAD DAL LADOO : Dry 1/2 cup of roast urad dal in low to medium flame till you get nice roasted smell.Make sure you don’t change the color of urad dal.After it cools down,grind it to a fine powder.Sieve it and again grind the coarse particles.Sieve again.Measure 1/2 cup of flour and take it in a bowl.Add grated jaggery,melted ghee,cardamom powder & roasted cashews, mix well.Make small balls out of it.Arrange in a box and enjoy eating ! It stays well for a week.( Urad dal should be roasted well else u will get raw smell of dal in ladoo.So take care).
  • FOR CORN FLOUR MURUKKU: Sieve and take all the flours together.Add chilli powder,hing,salt n cumin seeds.Mix well.Add the softened butter and spread it well with the flour.Heat oil required for deep frying.Add 1/2 tbsp of hot oil to the murukku flour.Mix well.Add the required water and make a non-sticky,soft dough.
Corn flour murukku
  • Take a star shaped mould and keep a ball of dough in the murukku press.Press the murukku in the back of ladle.After the oil is heated,drop a pinch of dough in the oil.If it rises immediately,simmer the flame & put the murukku.U can drop 3-4 murukkus in the kadai based on its size.Cook till the bubbles cease completely.Flip it once in the middle.Cook till it turns golden brown.Remove in a tissue and stack it in a box after they cool down.It tastes & flavours the best the next day.
Corn flour murukku 1

    Enjoy !

  • For variations,u can replace jaggery with powdered sugar in urad dal ladoo.Some poeple also add a tsp of raw rice while roasting urad dal.Its completely optional though.
  • For murukku,u can use fried gram flour instead of urad dal flour but i feel urad dal flour is more flavorful.And u can use ghee instead of butter.
  • Add more red chilli powder if u want spicy murukku.

Try this yummy,healthy ladoo n murukku recipes Smile Enjoy your festival !

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April 17, 2009

Kathirikai Kichadi-Brinjal Gravy Recipe For Idli

Kathirikai kichadi recipe
I learnt this recipe from my Amma.It is a Tirunelveli(Tamil nadu) style Kathirikai sambar made as a side dish for Idli.My mom calls this as Kathirikai kichadi.So I've mentioned the same as title.You can call this Kathirikai gosthu,kochu etc..This is my most favorite sambar with brinjal.My mom makes this gravy especially for me whenever i visit her place.I am a great fan of brinjal recipes whereas Sendhil is just the reverse.Last week i got some fresh brinjals from my uncle’s garden.So I got tempted to make this kichadi for me and I prepared tomato sambar for my husband.It came out exactly like my mom’s preparation.I felt like eating from my mom’s handHappy.So I am sharing my mom’s recipe with you all.Try this recipe only if you are an ardent brinjal fan like me.In this sambar,you can enjoy the original flavor of brinjal.Asafetida,coriander leaves and small onions used in it helps to enhance the taste and flavor.So do try this sambar and enjoy with hot idli.Don’t forget to add gingely oil while serving.Lets see how to make this Tirunelveli style Kathirikai Kichadi with new updated picturesHappy 
brinjal kchidi

Kathirikai Kichadi Recipe

Kathirikai Kichadi Recipe Kathirikai Kichadi Recipe - Side dish for Idli
Cuisine: Indian
Category: Side dish
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


  • Brinjal - 4 nos ( medium size) (Finely chopped )
  • Green chilli – 4 nos ( slit cut )
  • Tamarind –Small gooseberry size ( soak in water )
  • Small onions – 15 nos ( finely chopped )
  • Hing / Asafetida – 2 pinches
  • Salt & water - as needed
To season
  • Cooking oil - 1 tbsp
  • Mustard seeds- 1/4 tsp
  • Hing – 1/8 tsp
  • Urad dal – 1/4 tsp
  • Chana dal – 1/4 tsp
  • Coriander leaves – a fistful ( must add  to garnish )
  • Wash and chop the brinjals into small pieces. Keep them immersed in water to prevent discoloration of brinjals.Slit the green chillies and set aside.chop the small onions roughly.Soak tamarind in little water and take the extract.Keep aside.
Kathirikai kichadi
  • Heat a pressure cooker base adding oil and saute the slitted green chillies. Add brinjals to it and mix well.Add little water,salt and pressure cook the brinjals in high flame for 2-3whistles.
Kathirikai kichadi
  • Open the cooker,drain the excess water in a bowl and mash the brinjals well with a whisk or a back of ladle.You can also grind the cooked brinjals to a paste if you like smooth paste like sambar.
Kathirikai kichadi

  • Heat oil in a kadai and splutter mustard seeds,urad dal,chana dal, half the hing and curry leaves.Saute the small onions.Add the tamarind extract and the drained water from brinjals.Allow the onions to cook well.Add  the remaining Asafetida,salt when the water boils.
Kathirikai kichadi 

  • After the onions are cooked,add the mashed brinjal with some water to adjust the consistency.Let the gravy boil well.Lastly garnish with coriander leaves and switch off the flame.
Kathirikai kichadi

Enjoy with hot idli adding a tsp of gingely oil/Sesame oil ! Don’t forget sesame oil adds a great taste to this kichadi.
  • Please don’t forget to add asafetida/Hing twice here. Garnishing with coriander leaves is also a must.


    Brinjal is sweet, sharp, hot, cures fever excessive humor of phlegm and flatulation. It is an appetizer, increases virility and is light.Brinjals of small size is very delicate and it cures excessive phlegm and bile in the body.
    Eating brinjals roasted on fire after putting some salt into it cures excessive phlegm and wind humor of the body.
    Soup made up of brinjal and tomato increases the appetite and helps in digestion.
    Eating soft brinjal after baking it on fire and with raw sugar on empty stomach in the morning, cures the enlarged spleen due to malaria.
    Taking soft and baked brinjal with honey in the evening leering sound sleep. Using it for some days cures insomnia.
    The use of brinjal destroys the stones in its initial stage.
    If brinjal is taken in its mashed form or as soup with asafetida OR garlic, it cures flatulation.
    Note :
    Brinjal is not beneficial for person having excessive bile humor and one who has acidity problem. Pregnant woman should avoid its use.
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April 14, 2009


tamil new year recipe
Wish u all a very happy and prosperous Tamil new year:).
We usually make rice payasam / Arisi payasam and Mango pachadi along with other lunch recipes like rice ,  sambar  , Poriyal  and Vada for tamil new year as offerings to god. I learnt these recipes from my MIL. Rice payasam is a very tasty , rich dessert recipe with jaggery , coconut milk and milk. Mango pachadi has all the 6 tastes ie Sweet , salt , tangy , sour , spicy and saline which denotes our life with all the stages.. Smile . Try these recipes , offer to god and have a great new year Smile ..Color of payasam and pachadi may vary based on the color of jaggery Smile ..
rice payasam
  • Raw Rice – 1/4 cup
  • Moong dal – 1.5 tbsp
  • Powdered jaggery – 3/4 - 1 cup (adjust to ur taste)
  • Thick coconut milk – 1/4 cup
  • Milk – 3/4 – 1 cup
  • Cardamom powder – 1/4 tsp or 2 cardamoms powdered.
  • Water – 3 cups (depends on the quality of rice )
  • Fried Cashew nuts – to decorate
  • Fried cloves – 2-3 nos
  • Roasted and powdered jaathikkai /Mace – a pinch
  • Roast rice and moong dal separately in a kadai with little ghee till the rice puffs and dal turns light golden brown.
rice payasam tile1
  • Now transfer the roasted items into a cooker with adequate water.Pressure cook for 1- 2 whistles till it turns mushy.
rice payasam tile2
  • Once it is done , mash the rice well and add the jaggery and let it melt .Boil till the raw smell leaves and becomes frothy.Add water if necessary so that it doesn’t get burnt.Stir constantly.Boil in low flame..( Or u can make jaggery syrup and add to it)
rice payasam tile3
  • Mix well and then add the thick coconut milk,stir it well. Let it boil once and transfer it to the serving bowl.
rice payasam tile4
  • Then add the cardamom powder,fried cashews,cloves and jathikaai powder along with 1/4 cup of milk.
  • As time proceeds, this payasam may get thicker , so add milk accordingly to make it watery and check for sweetness..
Decorate it with saffron if u wish:)

Mango pachadi recipe
  • Raw mango – 1.25 cups ( 300 gms )
  • Green chilly – 1 no (Finely chopped)
  • Powdered jaggery – 1/2 cup
  • Grated coconut – 1/4 cup
  • Salt – very little
  • Water – as needed.
  • Neem flower – 1/2 tsp ( dry roast till nice aroma & crush it with hands)
To season
  • Oil – 1 tsp
  • Mustard seeds – 1/4 tsp
  • Urad dal – 1/4 tsp
  • Red chilly – 1 no (pinched)
  • Curry leaves – a sprig
  • Cut the raw mango into slices and cook with finely chopped green chilly and little salt and water. Let it cook well.
mango pachadi tile1
  • Once it starts to turn mushy , add the powdered jaggery and let it melt and boil till the raw smell leaves. Boil in low flame..Mean while grind the coconut with little water. Add the ground coconut paste to the cooked mango mixture.
mango pachadi tile2
  • Mix it well and season with mustard,urad dal , red chilly and curry leaves.
  • Add the crushed neem flower at the end. ( This step is optional, we add for this occasion only) . mix well and serve..
mango pachadi tile3
Pachadi is ready !!

  • If the mango is too sour , u may have to add more jaggery. To avoid this ,add more water to cook the mango & drain the additional water while boiling. It helps to remove the sourness.
  • U can follow this recipe and make pachadi with Raw banana stem (Vazhaithandu ) and yellow pumpkin..
Nutrient and antioxidant properties
Mango is rich in a variety of phytochemicals and nutrients that qualify it as a model "superfruit", a term used to highlight potential health value of certain edible fruits. The fruit is high in prebiotic dietary fiber, vitamin C, polyphenols and carotenoids.
Mango contains essential vitamins and dietary minerals. The antioxidant vitamins A, C and E comprise 25%, 76% and 9% of the Dietary Reference Intake (DRI) in a 165 g serving. Vitamin B6 (pyridoxine, 11% DRI), vitamin K (9% DRI), other B vitamins and essential nutrients such as potassium, copper and 17 amino acids are at good levels. Mango peel and pulp contain other phytonutrients, such as the pigment antioxidants - carotenoids and polyphenols - and omega-3 and -6 polyunsaturated fatty acids.
The edible mango peel has considerable value as a source of dietary fiber and antioxidant pigments.Contained within the peel and pulp are rich contents of polysaccharides as fiber sources, especially starch and pectins.
Antioxidants of the peel and pulp include carotenoids, such as the provitamin A compound, beta-carotene, lutein and alpha-carotene, polyphenols such as quercetin, kaempferol, gallic acid, caffeic acid, catechins, tannins, and the unique mango xanthone, mangiferin, any of which may counteract free radicals in various disease mechanisms as revealed in preliminary research. Contents of these phytochemicals and nutrients appear to vary across different mango species. Up to 25 different carotenoids have been isolated from mango pulp, the densest content for which was beta-carotene accounting for the yellow-orange pigmentation of most mango species. Peel and leaves also have significant content of polyphenols, including xanthones, mangiferin and gallic acid.
The mango triterpene, lupeol is an effective inhibitor in laboratory models of prostate and skin cancers. An extract of mango branch bark called Vimang, isolated by Cuban scientists, contains numerous polyphenols with antioxidant properties in vitro and on blood parameters of elderly humans.

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April 12, 2009

Vendhaya Dosa Recipe With Poondu Chutney - Breakfast Recipes

vendhaya - dosa

We make this dosa at least once in a month.This is very good for health.It reduces the body heat and good for stomach ulcer & diabetes.I learnt this recipe from my MIL and i made it yesterday.It was crispy , spongy and tasted great.Poondu molaapdi is the best combination for this dosa.I have tasted this dosa with sambar,chutney , korma etc.But nothing can beat this poondu molaapdi..U can have this dosa with coconut milk or milk mixed with jaggery syrup.I used to have 2 dosas with milk and 2 dosas with molaapdi :) It may resemble like aapam, but it tastes different. Usually it is made thick like uttapam but my husband likes it crispy. So i make thick ones for me & crispy for my husband. It tastes & comes out great in either ways!

vendhaya dosai crispy

  • Idli rice/ salem rice / boiled rice – 4 cups ( 1 cup = 200 ml)
  • Fenugreek seeds / Methi seeds – 1/4 cup ( 50ml)
  • Urad dal – 2 tbsp
  • Toor dal – 1 tsp
  • Salt & water – as needed.

  • Wash and soak the rice for 2 hrs. Similarly , wash and soak urad dal, toor dal and methi seeds for 2 hrs.
  • Now grind the methi seeds along with dals with water for 10 mins.Batter will be fluffy becomes smooth.. Then add the rice with required water and salt to it , grind to make a smooth batter.
vendhaya dosai tile1
  • Remove and transfer it to a bowl.Check for salt. Let it ferment for 10 hrs or over night.
vendhaya dosa tile2
  • The next day ,mix the batter well with the ladle and pour it on the hot dosa tawa.Spread a little , pour sesame oil around it and cover cook for 1- 2 mins .No need to flip over.Make it thick or thin as per ur wish..
vendhaya dosa tile3

Remove the dosa and serve hot with poondu molaapdi or coconut milk.


  • Garlic – 1 bulb or 15 flakes.
  • Red chilly – 5 -7 nos
  • Grated Coconut – 1 tbsp (For spice lovers , this is Optional .I usually add  to reduce the spice.)
  • Salt – as needed.
  • Oil – 1 tsp

How to grind:
  • Peel the garlic and keep it aside.
  • Heat a kadai with oil and roast the red chillies till it turns dark brown.
  • Now grind the garlic flakes,roasted red chillies , grated coconut with the required salt. Please don’t add water. This chutney should be coarse..
  • Remove and Keep it in the serving bowl.

Serve with this dosa by adding sesame oil.This molapdi stays good even for 10 days when refrigerated and it tastes good with dosa & idli too

vendhaya dosai & poondu molapdi

Fenugreek seeds:
    The seeds of the fenugreek herb are an effective nutritional supplement and have also been used by herbalists for many centuries for the health benefits it provides. Fenugreek seeds contain protein, vitamin C, niacin, potassium, and diosgenin (a phytoestrogen compound that seems to mimic the effects of the hormone estrogen). The diosgenin in fenugreek is thought to help increase libido and lessen the effects of hot flashes and hormone-induced mood fluctuations. More active constituents in fenugreek are alkaloids, lysine and L-tryptophan. It also contains steroidal saponins (diosgenin, yamogenin, tigogenin, and neotigogenin) and mucilaginous fiber which are believed to be responsible for many of the beneficial effects fenugreek exhibits.

    What are the Benefits of Fenugreek?

    Fenugreek is an amazing magic herb that can cure number of ailments. Indian Ayurvedic and traditional Chinese medicine recommend fenugreek to treat arthritis, asthma, bronchitis, improve digestion, maintain a healthy metabolism, increase libido and male potency, cure skin problems (wounds, rashes and boils), treat sore throat, and cure acid reflux. Fenugreek also has a long history of use for the treatment of reproductive disorders, to induce labor, to treat hormonal disorders, to help with breast enlargement, and to reduce menstrual pain. Recent studies have shown that Fenugreek helps lower blood glucose and cholesterol levels, and may be an effective treatment for both type 1 and 2 diabetes. Fenugreek is also being studied for its cardiovascular benefits.

    Uses of Fenugreek

    Home Remedy for Balancing Cholesterol
    A study in India found people who took 2 ounces of fenugreek seed each day had significantly (around 14 percent) lower cholesterol levels after 24 weeks, and had lowered their risk of heart attack by more than 25 percent. Therefore, a recommended remedy for lowering cholesterol is to take 2 ounces of Fenugreek seeds as part of one meal each day. The seeds can be sprinkled onto prepared food, or they can be consumed with water if they are in capsule form.
    Treating Diabetes and Lowering Blood Sugar Levels
    Studies have shown that participants with type 2 diabetes had significantly lower blood sugar levels after eating fenugreek. Therefore, a recommended home remedy for treating Type 2 diabetes is to consume 50mg of fenugreek twice daily.
    Herbal Cure for Skin Inflammation
    A German research group has approved Fenugreek as an effective topical treatment for skin problems such as abscesses, boils, burns, eczema, gout and ulceration of the skin. Therefore, a simple skin inflammation remedy is to take a spoonful of fenugreek and grind it into powder. Mix it with warm water to make a poultice and apply it directly onto the inflamed skin. (A poultice is simply a piece of cloth that has been soaked into the warm water mixture and then applied to the skin).
    Natural Cure for Heartburn and Acid Reflux
    Fenugreek seeds contain a lot of mucilage, which helps sooth gastrointestinal inflammation by coating the lining of the stomach and intestine. Therefore, for an effective remedy against heartburn or Acid Reflux, simply sprinkle 1 teaspoon of fenugreek seeds onto your food. Another option is to take one teaspoon of Fenugreek seeds and swallow them with water or juice before you start to eat.
    Home Remedy for Fever
    The Fenugreek herb has been known to help reduce fever when taken with lemon and honey, since it nourishes the body during an illness. Therefore, to treat a fever, simply consume one to two teaspoons of Fenugreek seeds three times a day along with an herbal tea (such as green tea) with a teaspoon of honey and lemon juice. Some health food stores also sell herbal Fenugreek teas (see below), which can be used instead of the green tea.
    Breast Enlargement
    Fenugreek is often used in commercial preparations and teas formulated to help balance women's hormones and/or enlarge the breasts. Therefore, a simple remedy is to make Fenugreek a part of your regular diet.
    Remedy to Ease Child Birth for Pregnant Women
    Fenugreek stimulates uterine contractions and can be helpful to induce childbirth. However, pregnant women should only use Fenugreek for inducing labor after consulting with their doctor.
    Remedy to Aid Milk Production in Lactating Women
    Since ancient times, Fenugreek has been known to increase milk production in lactating women. Research has even shown that milk production can increase by over 500 percent within 24 to 72 hours after consuming fenugreek. Although it is not known why this happens, researchers speculate that the oil contained in fenugreek seeds plays a role. Therefore, a recommended remedy to increase milk flow is to consume one capsule of fenugreek seed (at least 500mg) three times a day.

    What are the Side Effects of Fenugreek?

    While Fenugreek is generally considered to be safe, there have been reports of a few minor side-effects. For example, some people have reported that it can make them feel nauseous. High doses of fenugreek seed may also cause gastrointestinal discomfort, including diarrhea and gas. Frequent topical use of fenugreek preparations may cause skin irritation and sensitization. Fenugreek fiber can interfere with the absorption of oral medications because its fiber is mucilaginous (moist and sticky). Therefore, Fenugreek should be taken at least 2 hours before or after other drugs are taken. Fenugreek use during pregnancy is discouraged and should only be taken under a doctor's recommendation (since it can be used to induce labor).
    The extracts of Allium sativum(garlic) bulb and compound preparation possess pharmacodynamic properties. The extract of garlic was found to have a significant protective action against a fat induced increase in serum cholesterol and plasma fibrinogen and in fibrinolytic activity.
    Garlic is used as a carminative, aphrodisiac, expectorant, and stimulant.Anticancer Actions:
    Human population studies show that eating garlic regularly reduces the risk of esophageal, stomach, and colon cancer. This is partly due to garlic's ability to reduce the formation of carcinogenic compounds. Animal and test tube studies also show that garlic, and its sulfur compounds, inhibit the growth of different types of cancer-especially breast and skin tumors.
    Circulatory Effects:
    More than 250 publications have shown that garlic supports the cardiovascular system. It may lower cholesterol and triglyceride levels in the blood, inhibit platelet stickiness (aggregation), and increase fibrinolysis-which results in a slowing of blood coagulation. It is mildly antihypertensive and has antioxidant activity.
    Antimicrobial Actions:
    Garlic has antibacterial, antiviral, and anti-fungal activity' It may work against some intestinal parasites. Garlic appears to have roughly 1 % the strength of penicillin against certain types of bacteria. This means it is not a substitute for antibiotics, but it can be considered as a support against some bacterial infections. Candida albicans growth is inhibited by garlic, and garlic has shown long-term benefit for recurrent yeast infections.
    High Blood Pressure:
    Garlic is regarded as one of the most effective remedies to lower blood pressure. The pressure and tension are reduced because it has the power to ease the spasm of the small arteries. It also slows the pulse and modifies the heart rhythm, besides relieving the symptoms of dizziness, shortness of breath and the formation of gas within the digestive track. As these days garlic capsules are available with the chemist shops, the average dosage of two to three capsules a day to be given to make a dent in the blood pressure.
    Digestive System Disorders:
    Garlic is one of the most beneficial foods for the digestive system. It exercises a beneficial effect on the lymph, aids in elimination of noxious waste matter in the body. It stimulates peristaltic action and the secretion of the digestive juices. Crushed cloves of garlic may be infused in water or milk and taken for all types of disorders of the digestion. It has an antiseptic effect and is an excellent remedy for infectious diseases and inflammations of the stomach and intestine. The oil of garlic is absorbed into the alimentary tract and is eliminated partly through the urine.
    Garlic produces a very marked effects on the intestine. It is an excellent agent as a worm expeller. It has also a soothing effect on the various forms of diarrhea. Problems such as colitis, dysentery and many other intestinal upsets can be successfully treated with fresh garlic or garlic capsules One garlic capsule taken three times a day is usually sufficient to correct mild cases of diarrhea or dysentery. For more persistent cases, up to six capsules a day can be taken. Garlic has the ability to destroy harmful bacteria in the intestines without affecting the beneficial organisms which aid digestion.
    Skin Disorders:
    Garlic has also been used successfully for a variety of skin disorders Pimples disappear without scar when rubbed with raw garlic several times a day. Even very persistent form of acne, suffered by some adults, has also been healed with garlic. The external use of garlic helps to clear the skin of spots and pimple, and boils. The process is further helped by taking the garlic orally also, to purify the blood-steam so as to secure a long term clearance of the skin. A regular course of three garlic capsules per day should help to clear minor skin infections quickly.
    Whooping Cough:
    Garlic is an excellent remedy for whooping cough. Syrup of garlic should be given in doses of five drops to a teaspoonful two or three times a day in this condition. It should be given more often if the coughing spells are frequent and violent.

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April 9, 2009



It is also known as  Devil's Fig, Prickly Nightshade, Shoo-shoo Bush, Wild Eggplant, Pea Eggplant, susumba, boo, terongan, tekokak, berenjena cimarrona, berenjena de gallina, berenjena silvestre, tabacón, pendejera, tomatillo, bâtard balengène, zamorette, friega-platos, sundaikkai (Tamil: சுண்டைக்கா), makhua phuang (Thai: มะเขือพวง)
I learnt this recipe from my aunty (MIL).Most of us use sundakkai vathal in vatha kuzhambu or fry and eat as it is for curd rice.This is a different recipe with fresh sundakkai and i like this very much.U can try this , it doesn’t taste bitter:)

sundakkai poritha kuzhambu

  • Raw Sundakkai– 1 cup
  • Moong dal – 1.5 tbsp
  • Tamarind – Medium gooseberry size
  • Sambar powder – 1- 2 tsp ( u can use any sambar powder )
  • Tomato – 1 no (Chopped)
  • Turmeric powder – a pinch
  • Salt & water – as needed.
To season:
  • Mustard seeds – 1/4 tsp
  • Urad dal – 1/2 tsp
  • Curry leaves – a sprig
  • Oil – 1 tbsp
To Grind:
  • Grated coconut – 1/4 cup
  • Wash the sundakkai and remove the stem.Cut into two halves and soak in water so that the color doesn’t change.
DSC00933 DSC00934
  • Heat a kadai with 1 tsp of oil  and saute the sundakkai till it turns light greenish white, gets shrunken & slightly reduced in quantity.
  • Now Pressure cook the sundakkai along with moong dal and chopped tomato .
  • Mean while soak the tamarind in water and extract the juice from it.Add the sambar powder , salt  and a pinch of turmeric powder to it.Keep aside.
  • Grind the coconut with water and make it to a paste.Set aside.
  • Once the sundakkai and dal gets cooked, add the tamarind extract mixture to it and let it boil for 5 – 7 mins.Add water if necessary.
  • Now add the coconut paste and boil for sometime till the gravy becomes thick(should not be too thick like kootu at the same time not too watery .)
  • If u feel the water is more, u can add little rice flour/corn flour( 1 tsp) to make it thick.
  • Finally, temper with all the items given under “to season”.
Healthy sundakkai poricha kuzhambu is ready to serve.
Mix with plain rice and ghee and accompany with papad /vaddam. It tastes excellent!!

Sundakkai kuzhambu with vadaam!1

This Tanjore district - village special recipe goes to Grammathu kaimanam event by shama.


In Tamil Nadu, the fruit is consumed directly, or as cooked food like Sundaikkai Sambar, Sundaikkai Poriyal, Sundaikkai Aviyal. After soaking in curd and drying, the final product is fried in oil as Sundaikkai vattral.
It contains Vitamin E & K.
In siddha medicine on of the traditional systems of India ,Sundaivattral Choornam is used to improve digestion.
Other uses
The wood is soft and light and of little use except for emergency fuel.
Extracts of the plant are reported to be useful in the treatment of hyperactivity , colds and cough , pimples, skin diseases, and leprosy .
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April 7, 2009

Sunda Curry - Pazhang Curry - Leftover Recipes

Leftover recipes
Pazhang curry @ Sunda Curry – This name may be new to some of you.It is nothing but a thick gravy made using left over sambar + kootu/avial + poriyal.People in Tirunelveli knows this recipe very well.
My mom used to make this on festival days like Diwali,Pongal and on No/Full Moon Days.On these days,we all prepare full meals with sambar,poriyal,kootu/avial,pachadi,Vadai and Payasam .Not only on these days, we do all these items whenever we have guest at home.Sometimes theese recipes may left over excessively.During those times,my mom do this pazhang curry on that night or the next day morning  by refrigerating it.My MIL also makes it and call this as Sunda curry.It serves as an excellent accompaniment for Rice,Idli/dosa.I love this mixed curry more than sambar & kootuTongue.We usually have it by mixing with plain rice adding few drops of gingely oil.My aachi used to make this rice in a big plate(thaambalam) make balls and feed us with papad as side dish.I crave for those days nowNot talking.Its very easy to make & at the same time we can utilize left over recipes effectively without wasting them Love Struck.So friends,try this sunda curry recipe if you have left over Dal+sambar+poriyal/kootu.It tastes great !!
Sunda curry recipe

Sunda curry recipe / Pazhang curry

Sunda curry recipe / Pazhang curry How to use leftover sambar,kootu,avial & poriyal
Cuisine: Indian
Category: Side dish
Serves: Serves 3
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes

  • Left over sambar, kootu/avial , poriyal – 2 cups
  • Sesame oil – 1 tbsp
  • Water & salt – if required. (optional)

  • Mix the leftover sambar,kootu,poriyal and dal.Do not mix thayir pachadi.You can even add rasam but without sediments.Add clear rasam.Mix everything well and check for taste.Add salt & little water if needed.

  • Heat a tbsp of gingely oil and pour this mixture. Let it boil for few minutes till the gravy thickens slightly and becomes a semi sold mixture.You will get a nice smell all over your house.Switch off the flame and let it cool down.It will thicken once it cools down.Mix with plain rice or serve as a side dish for idli,dosa.Store in a box and refrigerate.Stays good for a week if handled with a clean spoon eveytime.If needed,you can reheat whenever you need.
    Enjoy !

  • You can do the tempering before you boil the mixture.But it may not be needed as sambar,kootu & poriyal are already tempered.
  • You can also add sambar powder or red chilli powder to add more spiciness to the dish.
Enjoy this yummy sunda curry with Idli,dosa or mix with plain rice +sesame oil !!
Sunda curry

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