Squeezing Out Coconut Milk in Traditional way – Onnam Paal in Its Purest Form!

How to Make Coconut Milk at Home (Idichu Pizhinja Paal)

    I use coconut milk quite often and liberally in my kitchen for a myriad of dishes — from soups, stews, curries, snacks, desserts, puddings, payasams and even in baked goodies. Coconut milk brings its own richness, depth and that exotic creamy vibe to recipes — be it my style Green Peas Ghee Rice, or comforting Paal Kanji, or extraordinary Thengai Paal Murukku or Puerto Rican Tembleque, Southeast Asian dishes like Nasi Bunga Telang, or Red Rubies in Coconut Milk or Pulut Hitam finished off with a lush drizzle. And don’t even get me started on the magic it does to Indian Payasams and Pradhamans!

    But every time I make coconut milk from scratch, I'm taken straight back to the good old days in Kerala. Especially during wedding preparations in my Mum and Dad's Tharavadu (ancestral home).

"Homemade Hawaij Spice Mix: A Vibrant Array of Flavours"

 

Discover the Rich Flavours of Hawaij Spice – A Staple in Yemeni Cuisine

    Embark on a flavourful journey to the heart of Yemeni cuisine with the enchanting Hawaij Spice recipe. Known for its robust aroma and versatility, Hawaij is the secret behind the vibrant flavours in many Arabian and Mediterranean dishes. Today, I’m thrilled to share how you can create this exotic spice blend right in your own kitchen!

    Hailing from Yemen, Hawaij translates simply to 'mixture' in Arabic. This spice blend is deeply ingrained in Yemeni culture and is crucial for creating the authentic tastes found in traditional dishes like Chicken Mandi and Yemeni soup. While it's readily available in some Arab markets, making Hawaij at home brings a fresher, more potent kick to your meals.

Exotic Herbs of Southeast Asia's Cuisine

The Exotic Pantry: Unveiling the Unique Herbs of Southeast Asian Cuisine

    Welcome to a culinary journey where we unlock the secrets of the exotic pantry that defines Malaysian and Southeast Asian cooking. From the vibrant markets of Malaysia to the bustling streets of Thailand & Indonesia, a treasure trove of unique herbs, spices, and ingredients awaits, ready to transform your cooking into an authentic feast for the senses. In this post, we'll explore these culinary jewels, their uses, and how they contribute to the rich, complex flavours characteristic of this region's dishes. 

Discover the Delights of a simple Chinese Style Lunch Menu

    Welcome to a delightful journey through a simple yet authentic Chinese lunch menu! In this post, let me guide you through a mouthwatering spread of traditional dishes that are sure to satisfy your cravings for Chinese cuisine. From fried rice to succulent sweet & sour chicken, each dish is bursting with flavour and easy to prepare. So, let's roll up our sleeves and get cooking!

GARLIC CONFIT

    Garlic Confit pronounced con-fee sounded French, Italian... I was not sure. But it looked fancy to me and at the same time ATROCIOUS. Why atrocious is for two good reasons - my daughter made the first batch of Garlic Confit with just 3 cloves of Garlic in a small bowl of oil. One thing which made me lift my brow was the time needed to cook this Garlic Confit in an Oven. She said 2 hours?!!! 2 hours for just 3 cloves of Garlic & a small bowl of oil. Atrocious!!! And finally when she served me a toasted baguette smeared with crushed Garlic from Garlic Confit. I loved it. And there it was... all three cloves of garlic from the first batch was over in no time. My next good reason to feel, atrocious again.

    To all my attitude towards Garlic Confit is nothing but my initial getting along terms and now I am sure this is worth the time. If you like Garlic, then this Garlic Confit recipe is for you. I have two little VAMPIRES who love garlic at home and this Garlic Confit recipe is from my one little vampire- my daughter. But here the Garlic doesn't repel the Vampires rather they are too fond of the ingredients that they use extravagantly when they cook. My kids(they are no more kids in terms of age but otherwise they are a lot more of a bunch of overloaded childish lot) love Garlic in all terms.  

    Well, pondering through the web to find all about what a Garlic Confit is, Confit from Confire is a French word that meant 'to Preserve.' It is a technique that uses slow cooking at a low temperature to ensure the Preservation of Food. Mostly Confit technique uses Grease or Sugar Syrup to preserve food & mainly cooking at a very-very low temperature, somewhere around 90°C (200 °F), or sometimes even cooler. 

    Though the technique is all French which is ubiquitous to South-Western France, Garlic Confit is quite Italian. Condiment Confit has been unique to Italian Cuisine & they have their Onion Confit, Garlic Confit & Chilli Confit(Ha!, Chilli Oil). So my premonition about the name Garlic Confit justified the term it sounded more or less French or Italian to me.

    The next step was to find a simple way to make this Garlic Confit. To know whether I can cook this in less time. From what I understood is we need evenly cooked Garlic Cloves. And Confit technique needs to be cooked on a very-very low flame for a longer time. So no more questions on whether can cut down the cooking time. The rest of the doubts which tweaked my mind initially, I have tried to clarify with my little understanding.

PEELED GARLIC /GARLIC WITH SKIN-ON?

• I used peeled Garlic Cloves somewhere around 50 Cloves of Garlic in this recipe.
• Peeled Garlic Cloves needn't be squeezed out of the skins once cooked.
• It's time-saving, no fuss, no mess, no wastage & also no little bit of garlic left behind in the bulb.
• It also helps in even cooking. 
• So, I prefer using pre-peeled Garlic cloves for this recipe.

OIL - Olive Oil/Vegetable Oil?

    Most of the recipe calls for extra virgin Olive Oil. Heating Olive Oil destroys its volatile aroma compounds. Then, Olive Oil sounds too fancy, too healthy(as per norms) and above all too pricy(according to me & we need a whole lot of it too for this recipe). So I thought, why not any neutral tasting Vegetable Oil. Even world re-known chefs have tried this recipe with Canola Oil, Grapeseed oil etc., Research proved it would work just as well too. But both would taste surely different. Olive Oil retains the pungency in Garlic making it a worthy Garlic Oil. But neutral-tasting Vegetable Oil tasted more Garlicky. So here I leave you with - go with your Choice.

GARLIC CONFIT

How much Oil?

    Submerging the cloves in oil ensures that they heat evenly. And I would suggest using a wide pan for the purpose. So use enough Oil to cover all the Garlic cloves. 

OVEN/STOVE-TOP?

    Garlic Confit needs to be cooked at a very very low temperature for a long time. So that the flesh of the garlic cloves are softened and also they need to turn into a light yellowish-brown. Cooking them over low heat softens their flesh and lightly tans them. Slow cooking is the technique that yields melting tender and sweet garlic cloves, and along with comes a deliciously fragrant Garlic Oil as a by-product.

    What we need is very low temperature and also the Garlic Cloves should not brown soon. So again the choice is yours. I prefer leaving the pan in an Oven, which saves checking it at intervals & this way the garlic cloves do not brown soon.

    But for your convenience, I have added both the methods - Baking in an Oven and also the Stove-top method. 

For more Recipes with GARLIC, Click here...

Cuisine - Italian

Course - Condiment

Difficulty - Easy

Author - SM

Preparation Time - 20 - 30 Minutes

Cooking Time - 2 Hours(in an Oven)

Cooking Time - 1 Hour(Stove-top)

To read about the HEALTH BENEFITS OF GARLIC, Click here...

HOW TO COOK GARLIC CONFIT 

GARLIC CONFIT

INGREDIENTS:

For Garlic Confit:

Garlic - 50 Cloves

Oil - 11/2 Cups to 2 Cups

METHOD:

In an Electric Oven: 

• Peel the Garlic Cloves, Wash & pat dry them before use.
• Make sure the garlic cloves are not moist or wet.
• Preheat oven to 90°C(200°F). 
• Place the garlic and oil in a wide pan(Cover the garlic cloves with enough oil until it is submerged).
• Cover and bake until the garlic cloves turn into golden yellow and tender for about 2 hours. 
• Once done, remove the pan from the oven and leave it aside. 
• Allow it to cool down. 
• Transfer the garlic with a slotted spoon and pour the oil into a clean & dry airtight container.
• Store it in the refrigerator for longer shelf life. 
• Bring to room temperature before using.

GARLIC CONFIT

 On a Stove-top: 

• Place the garlic cloves and oil in a wide Saucepan (Cover the garlic cloves with enough oil until it is submerged).
• Heat the oil on a medium flame for a few minutes and then reduce it to as low as possible.
• Alternatively can place a heavy iron griddle at the bottom of the pan. 
• The idea is to poach the Garlic & not simmer it.
• Cook for about 45 minutes to 1 hour until the garlic cloves turn golden yellow and tender.
• Once done, switch off the flame, remove the pan from the stove and leave it aside. 
• Allow it to cool down. 
• Transfer the garlic with a slotted spoon and pour the oil into a clean & dry airtight container.
• Store it in the refrigerator.
• Bring to room temperature before using.

NOTES:

• I have used peeled Garlic cloves in the recipe.
• I needed about 11/2 Cups of Oil for 50 Cloves of Garlic.
• I have used neutral-tasting Vegetable Oil for the recipe.
• Can add rosemary and/or thyme along with the garlic for an aromatic Garlic Confit 
• Cover the jar tightly and keep refrigerated for up to 3 weeks.
• Alternatively, can freeze for several months. 
• Always keep the garlic cloves covered in oil.
• Use a clean & dry spoon while dipping into the Garlic Confit jar.

HOW TO USE GARLIC CONFIT?

GARLIC CONFIT

These tender, creamy cloves can be used in different ways:

• Use the back of a fork to break down cloves into a paste & gently smear it over a slice of toasted bread or a baguette.
• Add the tender Garlic cloves for quick Garlic Bread Toasts.
• Layer the Garlic Confit on a Sandwich or a Pizza, 
• Can add a few Cloves of garlic & its oil with vinegar to make a Vinaigrette.
• Or add it into your preferred Salad Dressing.
• Simply add some garlic oil & garlic cloves while stir-frying Broccoli, Cauliflower, Snow Peas, Green Beans, Chinese Greens etc., For Stir-fry recipes, click here...
  
• Add a spoonful of Garlic Confit while roasting or grilling Vegetables/Chicken.
• Toss Garlic Confit into Pasta or into Aglio e Olio.
• Add it while making Soups.
• Stir a few garlic cloves along with oil while making Roasted Potatoes. 
• Stir the garlic paste into plain Greek Yoghurt or Ricotta to make a creamy garlic dip or condiment.
• Simply chop the Garlic cloves and add it as a topping to Garlic Naan. 
• Use Garlic Oil while making Garlic Fried Rice.
  

______________________________________________________________________

Important : Food Safety 

A Warning About Botulism: 

    Garlic is an extremely low-acid vegetable. When it is stored improperly in oil (without oxygen) and warm temperatures or at room temperature, it can produce a very serious toxin that causes the illness called, BOTULISM. Botulism can be fatal if not treated immediately. 

     So, it is very important to refrigerate garlic confit. Use a clean jar with a tight seal to store garlic confit; cool the garlic and oil as quickly as possible, and refrigerate it immediately. If you store the preserved garlic properly, it should keep for several months, however, to be completely safe, do not store it for more than three weeks. Alternatively, can freeze garlic confit for several months. 

 

CANTONESE CHICKEN & CORN SOUP

     When I started living in Malaysia, I was overwhelmed by the variety of Noodles found in the market. Fresh ones, dried ones, Noodles made with Wheat, Rice, Mung Beans, Buck Wheat etc., & etc., I still spend some extra time while shopping for Noodles in the super market, pondering through the counters. I was awestruck when I saw people drying up Rice Noodles like how they dry up clothes in Vannarapettai (Laundry Land - hope my translation is good enough!!!😕). Likewise, my preconceptions about Chinese food & Chinese Cuisine went topsy-turvy with the initial scepticism for the food then slightly into, can bear with mode and then gradually... I'm loving it... mode. Now, I would say that's one best way of cooking technique, which retains the texture & nutrition of the ingredients and the mild seasonings is all that I love about Chinese cooking. Still to find what exactly it may taste it China.

    All my life, I thought, Fried Rice(a twist of Vegetable Pulao), Maggi Noodles, Chow Mein, Sweet Corn Chicken Soup, Chicken Manchurian & American Chop Suey(though with the name American) these food were Chayanese... I mean Chinese!. All seem to be some Indo-Chinese fusion cooking to appease the Indian Palate. Well, no complaints whatsoever... I love those recipes in their own way and cook the same with loads of sauces and with an Indian touch.

    Well, this recipe Cantonese Chicken & Corn Soup was one recipe which I tried from a cook Book - Soups, my hubby got fancied & bought, while I was pondering the book shop. Least I head towards the cooking book section. I can spend a whole day in the shop & my hubby is like when can I get ejected out of this place... But he keeps his patience when I shop for books which is the only place I take a long time to shop. When it comes to shopping, especially for clothing, jewellery, bags or sandals, even nail polishes, it is always like, my hubby chooses for me. He loves doing it & so no shopping time required for me.

    Have tried most of the Soups from the book which had numerous Soups from around the world. Starting from the ones which fancied me, I tried this Sweet Corn & Chicken Soup first and it was nothing like the one we usually order at restaurants back in India. In this recipe, we simmer shredded Chicken and Corn in a tasty broth made with traditional Chinese ingredients including ginger, spring onions, soy sauce and toasted sesame oil. This soup has a delicate golden colour and velvety smooth texture and is substantial enough to be eaten as a light meal.

 

Homemade/Store bought Ingredients

 

    And again, we can get easy with this soup by using canned creamed corn, which gets convenient when you want to whip up a quick meal with minimal preparation time. You can make this Soup in two ways. If you want to whip up the soup quickly, just head over to the grocery shop for a can of cream corn & a can of Chicken Stock. Alternatively, get your fresh Sweet Corn and prepare it from Scratch. Both ways the Soup taste fantastic.

 

   Though making it from scratch is a bit time consuming and if you can plan ahead then the job gets much easier. If you want to use home-made Chicken Stock like how I have used it in this recipe then make it ahead and store it in the refrigerator or freezer.

 

Shred the Chicken & Marinate

 

    Chicken and corn soup is best to make with Chicken breast meat. Some recipes suggest to mince the chicken meat, but I find that shredded Chicken pieces give a better texture & aesthetics to the soup. Whether you like to use minced meat or cut it into cubes or shred it, is your personal preference. And I prefer to marinate the Chicken, as we are using breast meat, it can get tough & tasteless once cooked. 

 

    Marinating helps to tenderize the meat and also helps the flavours get infused into it. So, I suggest marinating the Chicken breasts with Soy Sauce, White Pepper, Salt & Sugar & leave it aside for about 4-6 hours, preferably overnight. The chicken meat will taste better if you marinate it for a longer period.

 

For a detailed recipe on HOW TO MAKE CHICKEN STOCK, Click here...

Cuisine - Cantonese
Recipe Type - Soup
Spicy Level  - Low
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 10 - 15 Minutes
Cooking Time - 20 -30 Minutes

For more SOUP RECIPES, Click here...

HOW TO COOK CANTONESE  CHICKEN & CORN SOUP

CANTONESE CHICKEN & CORN SOUP

INGREDIENTS:

To Marinate the Chicken:

To Cook Chicken & Sweet Corn:

For Chicken & Corn Soup:

To Thicken the Soup:

For Garnishing:

METHOD:

To Marinate the Chicken:

• Clean, wash and cut chicken pieces into thin strips.
• Marinate the Chicken Pieces with Soy Sauce, White Pepper, Salt & Sugar and leave it aside for about 4-6 Hours/overnight.
  

To Cook Chicken & Sweet Corn:

• Place the Corn Cob on a Cutting board upright and gently slice through the Corn Kernels with a sharp knife. 
• Collect the Kernels and the Cob.
• Place the Chicken Pieces, Corn Kernels and the Cob along with a dash of salt in a Saucepan or a Pressure Cooker.
• Pour in enough water & Cook until the Chicken Pieces & the Kernels turn soft & tender.
• Remove the Cob and discard it.
• Once the chicken pieces are cooked, shred it up into small pieces.
• Remove half the amount of cooked Kernels from the Saucepan and allow it to cool.
• Once cooled, blend the corn kernels into a coarse paste and keep it aside.

For Chicken & Corn Soup:

• Meanwhile, heat Sesame oil in a Pan & Saute finely chopped Garlic cloves and Ginger pieces on a very low flame.
• Pour in the homemade Chicken Stock and allow it to boil.
• Add the shredded Chicken Pieces, cooked Corn Kernels along with a dash of Salt & Pepper and give a quick stir.
• Pour in a dash of Soy Sauce & give a quick stir.
  
• Pour in the blended Corn Paste/Creamed Corn(from the can) to the above and mix well
• Adjust the consistency of the Soup by adding Water.
• Cook this on a low flame for about 5-10 minutes.
• Mix Corn flour along with 2 Tbspns of Cold Water. Make sure there are no lumps.
• Lower the flame & slowly pour in the Corn Flour mixture to the Chicken & Corn Soup.
• While pouring the Corn Flour Mixture make sure to reduce the heat and stir the soup continuously.
• Cook on a very low flame for few minutes or until you get the desired consistency.
• Garnish the Cantonese Chicken & Corn Soup with finely chopped Spring Onions.
• Serve hot.

CANTONESE CHICKEN & CORN SOUP

NOTES:

• Increase the amount of Sweet Corn & Chicken Pieces if you prefer a strong flavour of the ingredients in the Soup.
• Cooking and shredding the Chicken Pieces initially helps to get soft texture chicken pieces in the Soup.
• Adding it directly into the soup can make it cling to each other and you may find it difficult to break it up and shred.
• Once the cooked Chicken Pieces are added into the Soup base make sure to cook it on a low flame.
• Vigorous boiling can toughen the chicken meat. 
• If you want to have a very smooth soup, do not cut the corn too close to the cob and blend the corn for at least 2 minutes.
• I have used Sesame Oil in this recipe, can substitute it with any other Vegetable Oil of your choice.
  
• Adjust the amount of Salt and Pepper depending on your personal preference.
• Store-bought Chicken Stock may have added Salt & Seasoning in it. Adjust accordingly.
• Adjust the consistency of the Soup to suit your preference.
• While adding the Corn Flour mixture to the soup make sure the flame is at low and stir the soup continuously for a silky even texture.

THATTA PAYIRU KATHIRIKKAI KUZHAMBU

    Yet another recipe from my hometown, Coimbatore. A unique Kongu style Kuzhambu, which I learnt from my house help - Hamsa Akka. She would term it as "Aatti Vacha Thattam Payiru Kulambu". Well, Thatta Payiru & Kathirkkai Kuzhambu is nothing but a Curry made with a combination of Black-eyed Peas and Eggplant(Brinjal). Cow Peas/Black-eyed Peas, colloquially called Thatta Payiru is one common gram variety used in Kongu Cuisine along with Green Grams(Pachai Payiru) & Horse Grams(Kollu Paruppu). The variety of Thatta Payiru we get in Coimbatore is slightly brown in colour and smaller in size. As I couldn't get hold of this variety locally, I have used the Vellai Payiru(which belongs to the same family) alias the Cow Peas or the Black-eyed Peas.

This Thatta Payiru Kuzhambu has two distinct specialities of its own.  

• A portion of soaked & cooked Thatta Payiru is ground and added into the Kuzhambu(Curry) & 
• Mainly they add a bit of Castor Oil(Velakkennai) while cooking Thatta Payiru. 

    The laxative nature of Castor Oil aids in digestion & also keeps gastrointestinal problems at bay. Most of the Beans, Lentils & Pulses(Except Green Gram & Moong Dhal) contains, Raffinose & Oligosaccharide, which is a complex sugar that the body can not break down fully, which causes trouble in digesting & also cause gas. A drop of Castor oil while cooking Thatta Payiru solves this issue.

    Hamsa Akka grinds the grated coconut & spices for this curry in an Aattangkal and not Ammikkal. She says, "Appathaan Kulambu Nalla Irukkum" only then the curry would taste well. Aattangkal is the traditional type of mortar & pestle specifically used for grinding Idli Dosa Batter. Whereas Ammikkal is a kind of flat lay mortar & pestle used for grinding masalas, spices, chutneys etc.,

And she insists upon 

• Grinding the coconut, spices & thatta payiru in Aattaangkal(Mortar & pestle). 
• Then using Shallots and not Onions &
• To temper the curry in Gingelly Oil(Nallennai).  

    I still remember the way she peels the shallots & garlic, all using her nails, no knife whatsoever. Overall enthusiasm which gets into her when we ask her to cook, is something I can never forget. The instructions would be given out like a commentary as if she is running a cooking show flows throughout the process. It's what I still remember with these recipes. Ironically I hadn't jotted it down in my recipe books then. And finally, she would add, Suda Suda Kolamba Sappatula Oothi, Konjoondu Nei vittu Sappidu!!! (Pour hot Curry to the Rice and eat with a dollop of Ghee).Thanks, Hamsa Akka!!!

    But my unproclaimed skill with an Ammikkal & Aattangkal, I have always ground the masala paste in a Mixer. And you can even substitute whole Coriander Seeds and Dry Red Chillies with Coriander Powder & Red Chilli Powder. But the above form of the ingredients yields an authentic taste to this Kongu style curry.

For more Recipes from KONGU CUISINE, Click here...


Cuisine - Kongu Cuisine(South India)
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 3-4
Author - SM


Soaking Time - 6-8 Hours/Overnight
Preparation Time - 5 -10 Minutes
Cooking Time - 25 - 30 Minutes
 

HOW TO COOK KONGU STYLE THATTA PAYIRU KATHIRIKKAI KUZHAMBU

THATTA PAYIRU KATHIRIKKAI KUZHAMBU

 

INGREDIENTS:

For Thatta Payiru Kathirkkai Kuzhambu:

For the Masala Paste:

METHOD:

To Soak & Cook the Thatta Payiru Cow Peas(Black-eyed Peas):

• Clean, Wash & Soak the Thatta Payiru(Cow Peas) in ample of water overnight or at least for about 6-8 hours.
• Alternatively can soak in hot water for about 3-4 hours.
• Once soaked, discard the water used for soaking the bean.
• Pour 3 Cups of Water along with 2 drops of Castor Oil(Optional) to the soaked Thatta Payiru(Cow Peas).
• Pressure cook the Thatta Payiru(Cow Peas) for 2 Whistles on a high flame.
• Lower the flame and cook for another 3-4 Whistles.
• The Thatta Payiru(Cow Peas) shouldn't be overcooked or turn mushy.

For a detailed explanation on HOW TO COOK BEANS, LENTILS & PULSES, Click here...

For the Masala Paste:

• Grind the ingredients mentioned under "For the Masala Paste" into a smooth paste.
• Then add 2 Teaspoons of cooked Thatta Payiru(Cow Peas) to the above and grind it into a smooth paste.
• Keep it aside.

For Thatta Payiru Kathirkkai Kuzhambu:

• Cut Eggplants/Brinjal into four and soak it in mildly salted water until use. 
• Soak Tamarind in lukewarm water for at least 5-10 minutes.
• Extract Tamarind juice out of it and keep it aside.
• Heat Gingelly Oil in a pan, let it smoke off. The oil tends to froth too.
• Splutter Mustard Seeds, Dry Red Chillies & Curry Leaves in it.
• Add thinly sliced Shallots, Garlic slit into halves(small garlic cloves can be used, as such) & saute it until Shallots turn translucent.
• Then add roughly chopped Tomatoes(Nattu Thakkali works better). 
• Cook Tomatoes until soft.
• Add Turmeric Powder and give a quick stir. 
• Then add Brinjal to the above and saute this for a while until the colour of the Brinjal changes.
• Now, pour in the ground Masala Paste along with 3/4 cup of water and mix well. 
• Let it cook on a low flame until the raw flavour goes.
• Then, pour in the Tamarind Extract.
• Cook this on a low flame for about 10 minutes or until the curry reaches the desired consistency.
• This is a slightly thick Kuzhambu, adjust the consistency of the Curry accordingly.
• Serve Thatta Payiru Kathirkkai Kuzhambu hot with Rice or Ragi Kali.
  

NOTES:

• Adding Castor Oil while cooking the Cow Peas aids in digestion, and also facilitates easy cooking of the Bean. Adding it is purely optional.
• I have used White Cow Peas(Black Eyed Peas) in this recipe.
• The same curry can be prepared with Bottle Gourd instead of Eggplant/Brinjals. 
• Can substitute Coriander Seeds & Dry Red Chillies with Coriander Powder & Red Chilli Powder.
• I have used Gingelly Oil in this recipe which gives out an authentic taste to the curry.
• Feel free to use your preferred cooking oil which suits your availability & taste.
• Traditionally Nattu Thakkali or Country Tomatoes are used while making this curry.
• I do not get Nattu Thakkali here, so have used normal Tomatoes and have balanced the needed tanginess with an extra bit of Tamarind.

___________________________________________________________________________________

TRIVIA: A SIMPLE NOTE

• Sesame Oil has a high smoke point & can be used for deep frying.
• Gingelly Oil has a low smoke point & can be used for stir-frying. Perfect for using it at the final stage of cooking to bring out the flavour and aroma. (Tamarind Rice/Puli Sadham, Vatha Kuzhambu, Karuvattu Kuzhambu, Puli Kuzhambu, Thatta Payiru Kathirikkai Kuzhambu, Karamani Puli Kuzhambu, Podi Idli, to mix Idli Podi with copious amount of Gingelly oil or drizzle it over Dosa etc.,) It is also used while making PICKLES in South India.
• Dark Sesame Oil has a very low smoke point & is used mostly as a flavour enhancer and is used in the final stage of cooking(final drizzle in Kuey Teow, Chicken Porridge, Soups etc.,)