VIRUNDHOMBAL

In South Indian cuisine, Kara Kuzhambu is one of the tastiest kuzhambu dishes that can be easily prepared with your favourite seasonal vegetables or dried veg vathals. I have already posted hotel style karakuzhambu, mochai kara kuzhambu and sundakkai kara kuzhambu. There are so many methods for this kuzhambu but I usually prepare this method for brinjal karakuzhambu which is very tasty and easy and also you can prepare within 30 mins. 
I used kuzhambu chilly powder, sambar powder and chilly powder for this kuzhambu, which helped thicken the kuzhambu and provided a lot of flavour. Small onions are the main ingredient for this kuzhambu but if you haven't in your hand replace it with big onions. Finally a tsp of red chilly powder is tempered and added to the kuzhambu to add colour and appearance for the kuzhambu.
Kuzhambu recipes
Vellai curry (Sambar without dal)Pepper PulikuzhambuMint leaves (Pudhina) Pulikuzhambu Brinjal Kothsu(Brinjal puree in tamarind sauce)Curry Leaves Karakuzhambu…

Beetroot kootu is one of my favourite dishes with beetroots. It goes well with rasam and puli kuzhambu.
If you are planning to cook an easy dish with beetroots, this is going to be your choice because it requires very less cooking methods when compared to other beetroot dishes. Although beetroot stir fry is an easy dish to cook, but the grating works is a tough process for me. In all our kootu recipes we always include dal and coconut. For this beetroot kootu also we add  moong dal and grounded coconut masala and it is a protein and fiber packed kootu. I often don't prefer to cook the kootu in a pressure cooker but for beetroot kootu I prefer to cook in a pressure cooker as it gets cooked easily and perfectly. As with most of our kootu or poriyal dishes we use grounded coconut in a good amount which gives an amazing taste for each and every dishes. For the kootu dishes, the moong dal absorbs water and gets blended with the vegetables and the kootu starts to thicken when its done. I…

Paal kova is a classic dessert prepared with milk and unrefined jaggery powder which is perfect for any special occasions. It requires only two simple ingredients and lots of patience to prepare this delicious sweet. This paal kova with unrefined jaggery powder is made with cow's milk, which tastes so much like aavin's paal kova. To make this paal kova , the milk is added to a heavy bottomed vessel and then heated over medium heat for an hour, so that the milk gets thick slowly with crumble texture. You have to stir in between to avoid burns in the bottom. I have prepared paal kova with many milk varieties, but cow's milk tastes perfect. 

Here is a short video for Paal Kova 


Similar Sweet RecipesThiribagam (Three in one delight)Rava ladooKaju KatliKesar pedaEasy Milk Sweet
Chocolate BurfiMango and Coconut BurfiMoong dal flour LadooCoconut BurfiPaal Kova with milk powder 
Milk Kova with Unrefined Jaggery (Naatu Sarkkarai) with step by step photos
Prep time : 5 minutes Cook time :…

Tapioca masala - this masala is similar to our classic potato masala with creamy texture which is perfect for poori and dosa. To make this tapioca masala you will need tapioca, onions, green chillies and ginger. Sometimes for potato masala I add gram flour to add thickness to the masala but for this tapioca masala there is no need to add other thickening ingredients as tapioca are starchy and waxy which will be perfect for masalas. 
The tapioca skins must be peeled completely and then transferred it to a pressure cooker. Pressure cook the tapiocas for  6 to 10 whistles. Meanwhile, the tapiocas are cooking, cut the onions, green chillies and ginger. Usually for potato masala I prefer to add a good amount of ginger as it gives a nice flavor for the masala. Using your preferred masher, mash the cooked tapiocas without any solid pieces to your desired consistency. Today I have grated the cooked tapiocas and then mashed well. If you are cooking the masala longer in advance, cook the masala …

Pineapple Rasam - sweet and tangy rasam dish.This pineapple rasam is a rasam your whole family will like it.  I have tasted this rasam twice or thrice in marriage lunches, but haven't tried this before. Due to lockdown we are in our hometown Courtallam for the past three months and we bought lots of fresh pineapples here regularly. They sit on the kitchen countertop for a few days and tried dishes with pineapples like pineapple kesari, pineapple jam, pineapple rasam and this rasam is a big hit in our family. Cutting the pineapples is a bit tough work for me but most of the time my husband helped it.  For pineapple rasam, I have used both pineapple puree and diced pineapple. The pineapple puree adds a nice flavor and colour to the rasam and the diced pineapples are added for the appearance. In addition to the pineapple puree, I have added cooked toor dal to give thickness for the rasam. As pineapple has a sour taste, no need to add tamarind extract for this rasam. Here I have includ…