Chettinad kulambu podi

[vijikr]

Hi,

I hope mrs.Mano or Mr.Hemant or anybody here would help me with getting the recipe for kulambu podi which is like all in one podi..

I know one person who knows to make this podi but she refused to say the ingredients for it :cry:

but the recipes made with it were all fantastic..

thanks for helping..

[dev]

Aachi masala has something called Kulambu milagai podi... It might be what U r looking for...

[lakme]

Dev,
I do have a packet of this- do you know how it should be used?

[dev]

Sorry... No idea how it's to be used... I have never used it... But I think the instructions on the packet should help...

[Glicky]

Speaking of podi... I've just run out of a podi that I am SO addicted to, I could munch on it raw! My friend at the Naughty Curry blog gave me some to sample a month or so ago and I've just finished off my second batch!
You can see their post on it here.
http://www.naughtycurry.com/home/2006/01/shakin_it_with_.html

I'm dying to make some more, but I have to wait for my curry leaves to come in the mail...

[vijikr]

No i already have this aachi podi thats not what iam talking about dear..

This podi is made my ppl of chettinad and its ONE Podi for all type..hm i hope anybody else who could help.. :roll:

Its so sad that amny ppl are there who wouldn't like to tell their recipes to anybody...
:shock:

[lakme]

Viji,

Can you suggest what to do with the powder? Dev, the packet does not have any instructions.

[Sowmya]

Hi vijikr
Here is a link with a masala powder recipe.. Hope this is what you are looking for..

http://www.ndtvcooks.com/recipes/condimentrecipe.asp?id=153

regds
Sowmya :)

[Sowmya]

Hi
Here is a link to a recipe using the masala powder too from the same site..Enjoy :D

http://www.ndtvcooks.com/recipes/vegetablerecipe.asp?id=212

regds
Sowmya :)

[vijikr]

hi lakme,

I just used that powder by reducing the spices for the dish (i have used it for preparing non veg)..like i just added one tsp of this powder also to my dishes .

I hope u got my point.

HI sowmiya,

thanks for the link anyway i'll try this masala also and see..

Nandri


Viji

[Glicky]

I'm looking through my friend's beautiful cookbook, Dakshin.

What prevents me from making a lot of its recipes is that I only have tamarind concentrate and not the pulp. For a podi recipe that uses raw pulp and grinds it with the spices, how would I substitute? Or can I?

[kavikuil]

You can find more chettinad masala recipes here

1. http://www.qualityfoodonline.com/recipedetails/401.htm

2. http://forumhub.mayyam.com/hub/viewtopic.php?t=3522&start=0&postdays=0&postorder=asc&highlight=Chettinad+Masala

These are given in small quantities. If you like them you can double or triple it.

[vijikr]

Hi thanks for the link :D

[rsankar]

[tscii:2179b83a12]Hello,

here is the another recipe...

http://hosuronline.com/update/cookery/detail.asp?iPro=305&iType=32

Chettinad Kathirikai Kara Kuzhambu

Ingredients:

Brinjals - 15 (regular purple colored),
turmeric – 1 tsp,
Tamarind extract – 2-3 cups.


For Masala:

Dania - 8 tsp,
Bengal Gram dhal - 5 tsp,
Red chillies – 10,
white sesame seeds - 2 tbsp,
black pepper - ½ tbsp,
grated coconut – ½ cup,
onion – 1,
tomato – 2,
Green chillies – 2,
Ginger & garlic – ½ tsp.

For Seasoning:

mustard seeds - 1 tsp,
Black Gram dhal - 1 tsp,
Bengal Gram dhal - 2 tsp,
dry red chillies – 2,
asafetida – a pinch,
curry leaves – a few, c
ilantro/coriander leaves – a few.

Cooking Instructions:

Brinjal Prep:

* Dry roast (with out oil) Dania, dhals, red chillies & seeds & make a fine powder.

* Mix grated coconut, Masala powder, little water or tamarind extract & make a thick mix.

* Cut Onion & Tomato into small pieces

* Add 2 spoons of oil in a pan

* Fry onion, tomato, green chilly & ginger/garlic in that pan till onion becomes soft & Blend this into a thick paste.

* In a pan heat 5 spoons of oil.

* Add a little asafetida, add the onion-tomato puree, and little tamarind extract (2 spoons) and fry/boil for 3 minutes in high flame

* Add 5 spoons of Masala mix, turmeric & salt and cook till the mix boils well. This is the base gravy for the curry.

* Make two vertical cuts in each Brinjal; BUT, leave the stem intact that the shape remains intact. (NOTE: Cuts should be only for the 3/4 of the length of the Brinjal)

* Add salt to the Masala-coconut mix

* Stuff the Masala mix inside the Brinjal

* Let it marinate for about 5 minutes



Kulambu Prep:

* In a wide pan, add a little oil and mustard seeds

* Once the mustard starts cracking, add the rest of the seasoning ingredients

* Once the dhal turns golden in color, add 7 spoons of oil

* Add the stuffed Brinjals into the pan

* Close the pan with a lid and cook for about 5 minutes in medium flame

* After that, once in every 3-4 minutes, turn the Brinjal so that, it is evenly cooked

(NOTE: While turning the Brinjal, make sure that the stuffing doesn't come out)

* Once the Brinjal is well done, Add the Gravy mix

* Cook the mix for about 2 minutes in low flame (this is just to make sure the gravy and the Brinjals mix together).

[/tscii:2179b83a12]

[rsankar]

one more Chettinad recipes web site is

http://engr.iupui.edu/~solaiyap/malar/recipe.html