VIRUNDHOMBAL

Puli curry is a popular Nanjil kuzhambu recipe made with coconut red chilly small onion paste cooked in tamarind extract with the vegetables. After my 30 varieties of Nanjil articles in Aval vikatan, I love Nanjil foods very much. When I want to try new Nanjil dishes, I usually whatsapp with Raji Tamilselvi athai from Nagercoil. She taught me Yellow pumpkin eriseri, Nanjil sambar, Kadala theeyal, Vendakka pachadi and many Nanjil dishes.  The way of expressing the recipe details inspired me to try more Nanjil recipes. For every recipe, she teaches me with the exact ingredients, measurements, final dish appearance and the cooking time also. This recipe is also from her.  Today I am sharing how to make an authentic Nanjil Puli curry recipe made with drumstick and brinjal.  These are the main ingredients needed for this Puli curry.  Vegetables - you can use a mix of vegetables like drumstick, brinjal, lady's finger, yam, yellow pumpkin, seppankizhangu (Colocasia) for th...

Yellow Pumpkin Eriseri is a curry made with yellow pumpkin,  karamani and coconut paste. It is one of the delicious and satisfying side dishes that takes just 25 minutes to make.  The flavouring comes from the ground coconut paste which is added in two forms. The first coconut paste is prepared by grinding coconut, cumin, red chilli and garlic to a smooth paste which is added when the pumpkins are done. The second coconut paste is prepared by grinding the coconut, red chilli and cumin coarsely which is then roasted well in the coconut oil and added in the final stage. This yellow pumpkin eriseri goes well with pulikuzhambu, theeyal and sambar. This pumpkin eriseri is another delicious recipe from my aunt Raji Tamilselvi from Nagercoil. She taught many of their traditional dishes from Nagercoil. This eriseri tastes good with green skin pumpkin which has deep orange pulp. You can also replace white chick peas instead of karamani. Coconut oil gives the eriseri a subtle aroma. The...

Nenthram Pazham Pori is an instant evening snack and it just needs 4 ingredients and 20 minutes to prepare it. A traditional snack of Kerala and also in Nanjil cuisine.  I have tasted this very long time ago in a tea shop at Malamupuzha dam. Later, after discussing this recipe with my Rema athai, she shared the recipe with me. She used to prepare these pazham pori regularly, at least twice or thrice a month as evening snacks. The main ingredients used to make this pazham pori are nenthram pazham, maida, rice flour, sugar and cardamom powder. This pazham pori can also be made with wheat flour but you won't get the exact taste of it. Now a days nenthram pazhams are available throughout the year  and you can try this anytime for your kids. Few years ago, I tried this pazham pori for Aval Vikatan Nanjil recipes, but forgot to take the videos. I actually wanted to post it along with the video and yesterday tried it with just 2 nenthram pazham and it turned out very well and we all ...

Black chickpeas / Karuppu kondaikadalai theeyal kuzhambu recipe with full video and step by step pictures. I have already shared few Nanjil dishes like Nanjil sambar , eriseri , vazhaikkai thuvattal , aval varatiyathu , drumstick mango aviyal , bitter gourd aviyal  recipes. Today another famous dish from Nanjil cuisine. I have given theeyal kuzhambu recipe in 30 varieties Nanjil recipes in Aval vikatan supplement book 2 years ago. I missed posting this dish in my blog. So I forgotten the methods and asked the recipe from my athai Raji Tamilselvi from Nagercoil and made it yesterday. She explained me all the steps clearly through Whatsapp voice message. The measurements were perfect and the kuzhambu turned out so well. She said there are many ways to make this theeyal with few variations in the cooking methods.  I used black chick peas for this theeyal but you can use drumstick, brinjals or onions and garlic too. This is similar to our pulikuzhambu but with fewer ingredients f...

Papaya pachadi is prepared with three main ingredients - ripe papaya, coconut and thick curd. To prepare pachadi, papaya pieces are cooked along with a small piece jaggery and then simmered with ground coconut paste. The coconut paste is a blend of small onions, cumin, turmeric powder, chilly powder and mustard. This pachadi has a mix of sour and sweet taste, which is a unique taste for pachadi dishes. When the papayas are cooked well, we have to mash it gently and then simmered with the ground coconut paste. Let the pachadi cool down until it's warm and then slowly add in the curd. For this pachadi, make sure to use thick curd. The thickness of the curd depends upon the milk you use. If you are using thick full cream milk, you will get a thick creamy curd which will be perfect for pachadi dishes. Finally, temper the pachadi with mustard, red chilly and curry leaves in coconut oil which gives a nice flavour to pachadi.  You might also like  Drumstick Raw Mango Aviyal   Ve...

Drumstick and raw mango aviyal - for our traditional dishes like sambar, aviyal, kootanchoru and vellai curry these two vegetables add a fabulous taste to it. During summer season these two vegetables are the star ingredient in many of the dishes. This aviyal has an amazing taste with full of flavours. This easy aviyal is made with basic ingredients within 20 minutes. This murungaikkai mangai  aviyal is sure to become one of your favourite drumstick recipes. As raw mango has sour taste, there is no need to add curd or tamarind extract for this aviyal. If you use fresh drumstick and mango, the taste is awesome. Now let's see how to prepare this murungaikkai mangai aviyal with step by step instructions. Check out my other Aviyal recipes Tirunelveli Aviyal Bottle Gourd (Suraikkai) Aviyal Vendakka (Ladies finger) Aviyal Ash Gourd (Vellai Poosanikai) Aviyal    Bitter Gourd Aviyal - Pavakkai Aviyal Check out my other Nanjil recipes Nanjil Sambar Vazhaikkai Thuvattal Senai ...