Kugan's Kitchen Part 6

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Originally Posted by NM

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Originally Posted by rajraj

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Originally Posted by NM

Raghu - there is no harm in eating curry leaves. WE used to make curry leaves tuvaiyal - yumm!

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If you don't want to look old, that is delay graying hair, eat curry leaves! It may be too late for you Paramashivan ! :lol:

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aahaa.... uncle, ennoda secret-a neenga sollittenggalE :!:

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enathu ungalauku naraitha mudiya, appO neenga antha vada sudira paati mathiri irupeengala :lol2: :yessir:

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Originally Posted by lakme

Roshan, I have never tried this, but the person who told me assured me that it works: take an empty carton of the kind that Pringles chips come in (not sure if these are available where you are), clean the container and dry completely. Then put your curry leaves into it--will keep for weeks. You can use any similar container--I think the key is the silver lining inside the container.

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That sounds an interesting idea. And yes Pringles are available here and I purchase them often. Will try it out. Thanks for the response.

Dev, Even I do eat curry leaves at times as they say it contains a lot of Iron and Vitamin A. Naan chillie, ginger kooda saapiduvEn :P

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Originally Posted by NM

Raghu - there is no harm in eating curry leaves. WE used to make curry leaves tuvaiyal - yumm!

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Oh that reminds me, we also make curry leaves thuvaiyal and curry leaves-rice porridge.

Roshan, I love ginger...but chillies...:shaking:

Curry leaves porridgeaa?... recpe post panna mudiyuma?

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Originally Posted by dev

but chillies...:shaking:

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:lol2: china kuzhantha :lol2:

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Originally Posted by dev

I love ginger...

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enaku oru pazhamozhi gnyabaham varuthu :rotfl2:

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Originally Posted by dev

Roshan, I love ginger...but chillies...:shaking:

Curry leaves porridgeaa?... recpe post panna mudiyuma?

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Ayyayyo, I am not good at giving recepes because enakku intha measurement ellaam sariyaa solla theriyaathu. ellaam kaiyyaala aLanthu pOdurathuthaan. Anyway I'll try.


Rice - 1 cup (we usually use red/brown rice , for better taste, neutritional values and flavour)
Thikk coconut milk - 3/4 cup
Curry Leaves 1 cup
Water - 1/2 cup
Salt to taste


Pressure cooks the rice. The rice needs to be overcooked and has to be a bit watery - like a thick soup. Shift it to a pan.

Grind the curry leaves using 1/2 cup of water in a blender and extract the juice. Add this juice and salt to the cooked rice and stir it for about 3-5 mins on low flame. Finally add the coconut milk and stir it for about 5 mins on medium flame. That's it.

We do make this porridge with ponnaangkanni and vallaarai juice as well.

One more point, if you want a sweet porridge then you can add desired amount of sugar.

We usually dont add sugar and would have the porridge with a piece of juggery.

wow!!! Interesting recipe Roshan... will try it soon... I'm sure it'll be good for the cold weather here... Thanks a lot....:)

Friends I am back at about 7.pm Malaysian time.
Very bad Madras eyes for the whole family.
I was nearly stopped in the airport.
Just give me some time I will be back in the forum.
Take care, Kugan98