Let's Spice it Up - Glossary of Spices

LET'S SPICE IT UP - GLOSSARY OF SPICES

 

      Spices are an essential part of most of the Cuisines around the world. Too may Spices & Herbs in the list.  Some frequented in our Pantry, some seldom used, some we come across through new recipes.  All put together a long list to remember.  A hard task indeed.  So I have tried to compile a few from my knowledge in this Glossary List for Spices & Herbs.
      Maybe I was good enough to remember & identify the name of most of the Spices in both Malayalam & Tamil and few in English, even as a kid.  I have never ever confused myself with the names. And when I started watching Hindi TV Shows in Doordarshan in 80's the cooking shows came with a new set of names for all these spices in an all-new language (for me, I was just learning Hindi then) for those spices & ingredients.  And later and in the flow of learning, I came to understand and identify the English names of most of the Spices used in our kitchen.  That took maybe, 20-25 years of my life.  And once we started living in Malaysia, I learnt at least a few of the ingredient names from the packages which also helped me buy few items from the Market naming them in the local language. To be true I was awed when I wrote the glossary that I knew most of the names in Malay even without reference.  Thanks to the printed packages through which I had learnt it.
     My idea of writing this set of Glossary came into my mind, when I found my daughter fiddling with Cumin, Fennel, Mustard, Fenugreek, she even gets confused with Okra & Eggplant(Vendakka & Kathirikkai).  My husband always has a doubt whether the Cabbage is Cabbage/Muttakose(both being the same) and confuses Mint & Coriander Leaves.  But never forgets to buy what I ask him from the grocery(never missing the list) way back from his Office, a dedicated Husband he is.  But the terms mostly in English seemed to be easy for my daughter & my husband and what they get confused is with the Tamil/Malayalam names of the ingredient.
     Most of us would also be sailing in the same boat when it comes with such an identification parade.  And with the technology in hand, we can Google it right away within no time.  So, I have tried to give few names of those Spices regularly used in our Pantry along with the translation in 7 languages - Tamil, Malayalam, Kannada, Telugu, Hindi, Marathi and Bahasa Melayu. 
      I may be wrong in colloquial terms or would have just gone wrong with the names in Kannada, Telugu & Marathi. Though I have researched a little and got some translated from Google.  In the set of languages which I am not fluent with and of course when it comes to glossary list even some names in Tamil, Malayalam & Hindi seemed new to me.  So please do feel free to correct me, if I am wrong and help me develop this Glossary with the correct translation.
     If you happen to know a spice that is not mentioned in the list, you can help me add it by commenting through the comment section. I will be glad to add your entry to the Glossary List.

GLOSSARY OF SPICES & HERBS

ANISE   Tamil : Sombu Malayalam : Sombu Kannada : Sompu Telugu : Kuppi Soptu Hindi : Vilaiti Saunf/ Aawonf Marathi : Badishaep Malay : Jintan Manis ALLSPICE   Tamil : Sarvasukanthi Malayalam : Sarvasugandhi Kannada : Gandamenasu Telugu : Sarva Hindi : Shimla Mirch Marathi : Gol Mirchi Malay : ASAFOETIDA   Tamil : Perunkayam Malayalam : Kaayam Kannada : Hingu/Ingu Telugu : Inguva/Ingumo Hindi : Hing Marathi : Hing Malay : Getah Damar/ Inggu AJWAIN/CAROM SEEDS   Tamil : Omam Malayalam : Ayamodakam/Omam Kannada : Oma Telugu : Ajamoda/Vamu Hindi : Ajwain Marathi : Owa Malay : Biji Ajwain ALMONDS   Tamil : Badaam Kottai Malayalam : Baadam Kannada : Badami Telugu : Badam Hindi : Baadaam Marathi : Badama Malay : Badam ARROWROOT   Tamil : Ararut Kilangu Malayalam : Koova Kannada : Koove Telugu : Ararut Gaddalu Hindi : Ararut Marathi : Ararut Malay : BASIL LEAVES   Tamil : Tulasi/Thirunirrippachai Malayalam : Tulasi/Siva Tulasi Kannada : Tulasi/amli/Huli Telugu : Tulasi/Tulsi-Chettu Hindi : Tulsi/Bawari Bawari/Van Tulsi Marathi : Tulsichi/Sabja/Tulasa Malay : Daun Selasih BASIL SEEDS   Tamil : Tulasi Vithai Malayalam : Tulasi Vithu Kannada : Tulasi Bijagalu Telugu : Tulasi Vittanallu Hindi : Sabja Marathi : Sabja Malay : Biji Selasih BAY LEAF   Tamil : Briji Ilai/Punnai Ilai Malayalam : Karuva Ila Kannada : Biriyani Ele Telugu : Biriyani Aaku Hindi : Tej Patha Marathi : Tamalpathra Malay : Daun Salam BLACK PEPPER   Tamil : Milagu Malayalam : Kurumulagu Kannada : Karimenasu Telugu : Miriyaalu Hindi : Kali Mirch Marathi : Kale Miri Malay : Lada Hitam BLACK SALT Tamil : Karupu Uppu Malayalam : Karutha Uppu Kannada : Kappu Uppu Telugu : Nalla Uppu Hindi : kala Namak Marathi : Kala Mith Malay : Garam Hitam CARAWAY/BLACK CUMIN   Tamil : Karunseeragam Malayalam : Karinjeerakam Kannada : Shime Jeerige Telugu : Seema Sopyginjale Hindi : Shah Jeera/Kala Jeera Marathi : Shahjeera/Vilayati Jeera Malay : Jintan BLACK CARDAMOM   Tamil : Karuppu Elakkai Malayalam : Karutha Elam Kannada : Kappu Elakki Telugu : Nalla Elakkalu Hindi : Badi Elaichi Marathi : Masala Veldoda Malay : Buah Pelaga Hitam CARDAMOM   Tamil : Elakaai Malayalam : Elakka Kannada : Yalakki/Yelachi Telugu : Yelakayulu Hindi : Choti Elaichi Marathi : Veldoda Malay : Buah Pelaga CAMBODGE/KOKUM   Tamil : Murgal Malayalam : Kodam Puli Kannada : Murgala Telugu : Hindi : Bhirinda/Goraka Marathi : Amsul Malay : Kokum/Asam Gelugor CANDLENUT   Tamil : Malayalam : Kannada : Telugu : Hindi : Marathi : Malay : Buah Keras CASHEW NUT   Tamil : Mundhiri Paruppu Malayalam : Kashuvandi Kannada : Godambi Telugu : Jeedipappu Hindi : Kaju Marathi : Kaju Malay : Kacang Gajus CHIVES   Tamil : Poondu Thaal Malayalam : Vellulli Thandu Kannada : Telugu : Hindi : Chini Cheev/ Lahsun ke Pathe Marathi : Malay : Kucai CINNAMON   Tamil : Lavanga Pattai Malayalam : Karuvapatta Kannada : Dalchini/ Lavange Chakke Telugu : Dalchina Chekka Hindi : Dalchini Marathi : Dalchini Malay : Kayu Manis CLOVE   Tamil : Grambu/Lavangam Malayalam : Grambu/Karayamboovu Kannada : Lavanga/Lavagapattai Telugu : Lavagam/Lavangalu Hindi : Laung Marathi : Luvanga Malay : Cengkih CORIANDER LEAVES   Tamil : Kothumalli Thazhai Malayalam : Kothamalli Ila Kannada : Kottambari Telugu : Kothimira Jati Hindi : Ajmood Marathi : Ajmoda Malay : Daun Ketumbar CORIANDER SEEDS   Tamil : Vara Kothumalli Malayalam : Kothamalli Kannada : Kottambari Beeja Telugu : Dhaniyalu Hindi : Saboot Dhana Marathi : Dhane Malay : Biji Ketumbar CORIANDER POWDER   Tamil : Malli/Dhaniya Thool Malayalam : Malli Podi Kannada : Haveeja Telugu : Dhaniyalu Hindi : Dhaniya Marathi : Dhane/Kothmir Malay : Serbuk Ketumbar CUMIN SEEDS   Tamil :Seeragam Malayalam : Jeerakam Kannada : Jeerige Telugu : Jeelakara Hindi : Jeera Marathi : Jeera Malay : Jintan Putih CURRY LEAVES   Tamil : Kariveppilai Malayalam : Kariveppila Kannada : Karivepu/Baisoppu Telugu : Karivepaku Hindi : Kadi Patha Marathi : Kadi Patta Malay : Daun Kari DILL   Tamil : Satha Kuppai Malayalam : Chatakuppa Kannada : Sabasige Telugu : Sabasige Hindi : Sowa Marathi : Surva Malay : Daun Dil DRY RED CHILLIES   Tamil : Kaintha Milagai Malayalam : Unakka Mulagu Kannada : Onakempu Menasinakayi Telugu : Erupu Mirapa Hindi : Lal Mirch Marathi : Lal Mirchi Malay : Chili Merah Kering DRIED FENUGREEK LEAVES   Tamil : Vendhaya Elai Malayalam : Vendhaya/Uluva Ila Kannada : menthina Soppu Telugu : Menthkoora Hindi : Kasuri Methi Marathi : Kasuri Methi Malay : DRY GINGER   Tamil : Sukku Malayalam : Chukku Kannada : Shunti/Ona Soonthi Telugu : Sonthi/Allam Hindi : Sonth Marathi : Sunth Malay : Halia Kering DRIED MANGO POWDER   Tamil : Mangaai Podi Malayalam : Unakka Manga Podi Kannada : Mavinikai Pudi Telugu : Mamidikayi Pudi Hindi : Aamchur Marathi : Aambyacha Chur Malay : Serbuk Mangga-Mangga DRY POMEGRANATE SEEDS   Tamil : Kaintha Mathulai Vithai Malayalam:Unangiya Mathulanaranga Vithu Kannada : Ona Dalimbe Bijagalu Telugu : Podi Danimma Ginjalu Hindi : Anardhana Marathi : Dalimbacha bi Malay : FENNEL SEEDS   Tamil : Sombu Malayalam : Perunjeerakam Kannada : Sompu Telugu : Peddajeelakara Hindi : Saunf Marathi : Badishop Malay : Jintan Manis FENUGREEK SEEDS   Tamil : Venthayam Malayalam:Venthayam/Uluva Kannada : Menthya Telugu : Menthulu Hindi : Methi Dana Marathi : Methi Dane Malay : Biji Halba GARLIC   Tamil : Poondu/Vellaipoondu Malayalam : Vellulli/Veluthulli Kannada : Bellulli Telugu : Vellulli/Tellapaayalu Hindi : Lahsun Marathi : Lasun Malay : Bawang Putih GINGER   Tamil : Inji Malayalam : Inji Kannada : Sunthi/Alla Telugu : Allam Hindi : Adrak Marathi : Aale Malay : Halia GREEN CHILLIES   Tamil : Pachai Milagai Malayalam : Pacha Mulagu Kannada : Hasi Menasinakai Telugu : Pachchi Mirapakayalu Hindi : Hari Mirch Marathi : Hari Mirchi Malay : Cili Hijau GALANGAL   Tamil : Malayalam : Kannada : Telugu : Hindi : Marathi : Malay : Lengkuas HAZELNUT   Tamil : Vatumai Kottai Malayalam : Heysalkkuru/Chempankaaya Kannada : Telugu : Hindi : Pahadi Badam Marathi : Malay : Kacang Hazel HORSE RADISH     Tamil : Malayalam : Kannada : Telugu : Hindi : Sahijan Marathi : Shevga Malay : Lobak Kuda KAPOK BUDS   Tamil : Marati Moggu Malayalam : Parapani Kannada : Marati Moggu Telugu : Tella Buruga Hindi : Shalmali Marathi : Malay : Budak Kapok KAFFIR LIME LEAVES   Tamil : Kolumichai Elai Malayalam : Naranga Ila Kannada : Telugu : Hindi : Marathi : Malay : Daun Limau Parut LEMON GRASS   Tamil : Vasanai Pullu Malayalam : Inji Pullu Kannada : Majjige Hullu Telugu : Nimma Gaddi Hindi : Chaipatt Marathi : Suganthichaha Malay : Serai LICORICE/LIQUORICE   Tamil : Athimadhuram Malayalam : Athimadhuram/Irattimaduram Kannada : Athimadura Telugu : Athimadhuramu Hindi : Mulatti/Mulethi Marathi : Jashtimadh Malay : LONG PEPPER   Tamil : Thippili Malayalam : Thippali Kannada : Hippali Telugu : Pippulu Hindi : Pipli Marathi : Pimpali Malay : MACE   Tamil : Jadhi Pathiri Malayalam : Jathi Pathiri Kannada : Japathri/Jayithree Telugu : Japthri Hindi : Javitri/Javathai Marathi : Jaipatri Malay : Macis MINT   Tamil : Pudina Malayalam : Pudina Kannada : Pudina Telugu : Pudina Hindi : Pudina Marathi : Pudina Malay : Daun Pudina MUSTARD SEEDS   Tamil : Kadugu Malayalam : Kadugu Kannada : Sasuve/Karisasive Telugu : Avalu Hindi : Rai Marathi : Mohori Malay : Biji Sawi NUTMEG   Tamil : Jadhikkai Malayalam : Jathikka Kannada : Jaika/Jajikai Telugu : Jaikkaya/Jajikayi Hindi : Jaiphal Marathi : Jaiphal Malay : Buah Pala ONION   Tamil : Periya Vengayam Malayalam : Savaala Kannada : Ulligadde/Neerulli Telugu : Nirulli Hindi : Pyaaz Marathi : KandaaMalay : Bawang ONION SEEDS/NIGELLA SEEDS   Tamil : Karuppu Seeragam Malayalam : Karinjeerakam Kannada : Krishna Jeerige Telugu : Nalla Vittanalu Hindi : Kalonji Marathi : Kandyacha bi Malay : Benih Nigella OREGANO   Tamil : Omam Malayalam : Kattumaruva Kannada : Oma Telugu : Vamu Hindi : Sathra Marathi : Sathra Malay : Oregano PARSLEY   Tamil : Vokkocu Malayalam : Seema Malli Kannada : Achu Mooda Telugu : Hindi : Ajmood Marathi : Ajamoda/Ova Malay : Daun Parsley PISTACHIOS   Tamil : Pista Paruppu Malayalam : Pista Kannada : Pista Telugu : Pistapappu Hindi : Pista Marathi : Pista Malay : Kacang Pistasio POPPY SEEDS   Tamil : Khasa Khasa Malayalam : Khasa Khasa Kannada : Gase Gase Telugu : Gasagasalu Hindi : Khus Khus Marathi : Khus Khus Malay : Biji Popi RAISINS   Tamil : Ular Dirakshai Malayalam : Unakka Munthiringa Kannada : Ona Drakshi Telugu : Yendu Draksha Hindi : Kismish Marathi : Bedane Malay : Kismis RED CHILLI POWDER   Tamil : Milagai Thool Malayalam : Mulagu Podi Kannada : Molakku Telugu : Erra Mirapakayalu Hindi : Lal Mirch Marathi : Lal Mirchi Malay : Serbuk Cili Merah ROCK SALT   Tamil : Kal Uppu Malayalam : Kal Uppu Kannada : Kalluppu Telugu : Kallu Uppu Hindi : Sendha Namak Marathi : Sendhelon Malay : Garam Batu ROSEMARY   Tamil : Malayalam : Kannada : Telugu : Hindi : Rusmari Marathi : Rosemary Malay : Rosmari SALT   Tamil : Uppu Malayalam : Uppu Kannada : Uppu Telugu : Uppu Hindi : Namak Marathi : Meeth Malay : Garam SAGE   Tamil : Malayalam : Salvi Tulasi Kannada : Telugu : Hindi : Salvia/Sefakus Marathi : Malay : SAFFRON   Tamil : Kumkumapoo Malayalam : Kumkumapoovu Kannada : Kumkuma Kesari Telugu : Kumkumapoovu Hindi : Kesar, Zafran Marathi : Keshar Malay : Saffron SAVORY   Tamil : Malayalam : Kannada : Telugu : Hindi : Marathi : Malay :  SCREWPINE LEAVES Tamil : Thazhai Malayalam : Kaitha/Thaazha Kannada : Tale Hoovu/Kedige Telugu : Mogil Hindi : Kewra Marathi : Kevada Malay : Daun Pandan SESAME SEEDS   Tamil : Ellu Malayalam : Ellu Kannada : Ellu Telugu : Nuvvu Ginjalu Hindi : Til Marathi : Til Malay : Bijan SHALLOTS/PEARL ONIONS   Tamil : Chinna Vengayam Malayalam : Ulli/Kunjulli/Chumannulli Kannada : Chikkeerulli Telugu : Ullipaya Hindi : Chota Pyaaz Marathi : Chote KandeMalay : Bawang Merah SPRING ONION/SCALLION   Tamil : Vengayathaal Malayalam : Ulli Thandu Kannada : Ulga Dhe/Vasantada Irulli Telugu : Vasanta Ullipaya Hindi : Pyaaz Patha Marathi : Vasatha Kaandha Malay : Daun Bawang STAR ANISE   Tamil : Lavanga Poo Malayalam : Takkolam Kannada : Telugu : Anaspuvu Hindi : Chakri Phool Marathi : Chakri Phool Malay : Bunga Lawang STONE FLOWER/ROCK FLOWER   Tamil : Kalpaasi Malayalam : Celeyam/Kalpoovu Kannada : Kalluhuvu Telugu : Kallupachi/Rathipachi Hindi : Pathar ke Phool Marathi : Dagad Phool Malay : TAMARIND   Tamil : Puli Malayalam : Vaalan Puli Kannada : Hunase Hannu/Hulli Telugu : Chinthapandu Hindi : Imli Marathi : Chincha Malay : Asam Jawa THYME   Tamil : Taim Malayalam : Kasithumba Kannada : Thaim Telugu : Thaim Hindi : Ajvayan Ke Phula Marathi : Ajamoda Malay : Thyme TURMERIC   Tamil : Manjal Malayalam : Manjal Kannada : Arashina/Harasina Pudi Telugu : Pasupu Hindi : Haldi Marathi : Halad Malay : Kunyit VETIVER     Tamil : Vettiver Malayalam : Ramacham Kannada : Hallu Telugu : Ayurugaddiveru Hindi : Khas Marathi : Vala Malay : Akar Wangi VANILLA   Tamil : Vanilla Malayalam : Vanilla Kannada : Vanilla Telugu : Vanilla Hindi : Vanilla Marathi : Vanilla Malay : Vanilla WATERMELON SEEDS   Tamil : Tharpoosani Vithaikal Malayalam : Thannimathan Vithugal Kannada : Kallangadi Bijagalu Telugu : Puccakaya Vittanalu Hindi : Magaj Marathi : Magaj Malay : Biji Tembikai WALNUT   Tamil : Nattuakrot Kottai Malayalam : Akrotandi Kannada : Acrota/Arkodu Telugu : Aakrot Hindi : Akhrot Marathi : Akrod Malay : Kacang Walnut WASABI   Tamil : Wasabi Malayalam : Wasabi Kannada : Wasabi Telugu : Wasabi Hindi : Wasabi Marathi : Wasabi Malay : Wasabi

THALICHA PARUPPU - SOUTH INDIAN TUVAR DHAL FRY

     'Thalicha Paruppu' is our family dish.  The love for this dish is like you cook it repetitively every day and they would devour it heads down without any questions.  But when it comes to the Daughters-in-laws of the house i.e, I & my MIL, we are not big fans of this Thalicha Paruppu. She says that she used to find it hard during her initial days in CBE cooking this Paruppu and having it on a daily basis.
      But, this is one curry much frequented at home.  A day after a heavy meal, after a long trip, mostly on Mondays... we end up cooking this Thalicha Paruppu.  A quick fix comfort food.  This type of Dhal curry is a common version cooked in most of the South Indian Kitchen with their preferred Dhal - Tuvar Dhal/Pigeon Pea Dhal or Yellow Moong Dhal.  Mostly the seasoning & tempering vary with every kitchen as a matter of fact.  This Thalicha Paruppu is also called as Paruppu Kadanjathu(Mashed Dhal).  Some recipes call for the Dhal to be overcooked and mashed, but some households cook Dhal al dente for this Thalicha Paruppu.
      Thalicha Paruppu served with piping hot Rice & a hearty drizzle of Ghee is an absolute treat. Combine it up with your choice of Stir-fries for a complete meal.  This Thalicha Paruppu is prepared with Tuvar Dhal/Pigeon Pea Dhal.  I usually cook dhal in a Pressure Cooker which makes the cooking faster.  Can soak it for about 30 Minutes if you are cooking the Dhal in a regular Sauce Pan.  Soaking facilitates fast cooking and draining out the water used for soaking helps avoid the bloating caused by certain Pulses.  I have seasoned the cooked Tuvar Dhal first and then have cooked it for a few minutes which helps the flavours to get well infused into the Dhal before tempering the Thalicha Paruppu.

For more Recipes with DHAL, Click here...


Cuisine - South Indian
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 2 -3
Author - SM

Preparation Time - 5-10 Minutes
Cooking Time - 20-30 Minutes

HOW TO COOK THALICHA PARUPPU- SOUTH INDIAN TUVAR DHAL FRY

THALICHA PARUPPU - SOUTH INDIAN TUVAR DHAL FRY

INGREDIENTS:

For Tempering Thalicha Paruppu:

• Heat Ghee in a separate Pan, splutter Mustard Seeds, Cumin Seeds, Dry Red Chillies & Curry Leaves in it.
• Once the above ingredients have spluttered, switch off the flame and add Turmeric Powder, Red Chilli Powder & Asafoetida.
• Give a quick stir and let it get roasted in the heat.
• Pour the tempering into the Cooked Dhal and mix well.
• Serve Thalicha Paruppu hot with Rice and a hearty drizzle of Ghee.

For HOMEMADE GHEE RECIPE, Click here...

 

NOTES:

• Can cook this recipe with Tuvar Dhal/Pigeon Pea Dhal or Yellow Moong Dhal.
• Cook the Dhal accordingly.
• Care should be taken while cooking Dhal in a Sauce Pan so that it doesn't get burnt at the bottom. Adjust the amount of water and cook accordingly.
• Cook the Dhal well and mash it up before adding it along with the Seasonings or cook the Dhal Al dente.
• Adjust the consistency of Thalicha Paruppu to suit your preference.

MATHANGA THORAN/UPPERI - PUMPKIN STIR FRY

     "Mathanga Thoran/Upperi" is a simple Kerala Style stir fry prepared with Yellow Pumpkin/Squash, usually seasoned with mild spices, condiments and finally topped up with few spoons of grated coconut. A simple Vegetable Stir-fry served as a side dish or as one item in an elaborate Sadhya. Cooking stir-fries simply differs regionally in South India and also the names of the dish simply denotes the way it is colloquially called in that particular region.
     Thoran/Upperi is a method of cooking where a vegetable is stir-fried with mild spices and topped with coconut.  Whereas a slightly different version, where they do not add coconut is called Mezhukkupuratti in Kerala.  But even the style of cooking differs with certain regions.  But one thing which is predominantly common in such stir-fry is the one & only Coconut Oil which brings out the authenticity of Kerala Cuisine.
      Thoran/Upperi is a predominant Sadhya Item served along with various other dishes in a Kerala Sadhya(Banquet).  Various Vegetables like, Cabbage, Long Beans, French Beans, Snake Gourd, Bitter Gourd, Beetroot, Carrot, Spinach etc., can be cooked in this method. Even vegetables like Cabbage, & Carrot, Beans & Carrot or all three can be mixed together and prepared in the same way.


Few other Thoran/Upperi which can be served in a Sadhya or a simple Lunch Menu:

• Cabbage Thoran
• Carrot Thoran
• Cabbage, Carrot & Beans Thoran
• Achinga Payar/Long Beans Thoran 
• Cheera/Spinach Thoran 
• Beetroot Thoran/Poriyal 
• Vendakka/Okra Thoran
• Pavakka/Bitter Gourd Thoran
• Cheru Payar Parippu/Yellow Moong Thoran
• Cheru Payar/Green Moong Thoran
• Kovakka/Ivy Gourd Thoran
• Padavalanga/Snake Gourd Thoran 
• Mathanga/Yellow Pumpkin Thoran

For more recipes on SADHYA, click here...


Cuisine - Kerala (South India)
Course - Side dish
Spice Level - Low - Moderate
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 5 -10 Minutes
Cooking Time - 5 - 7 Minutes

HOW TO COOK MATHANGA THORAN/UPPERI - PUMPKIN STIR FRY

INGREDIENTS :

Yellow Pumpkin - 2 Cups
Shallots - 4-5 Nos.
Ginger - a Small Piece(Optional)
Garlic - 1-2 Cloves
Green Chillies - 2 Nos.
Turmeric Powder - 1/4 Tspn
Coconut - 2-3 Tbspn
Salt - To Taste
Sugar - a Pinch

For Tempering :

Mustard Seeds - 1 Tspn
Curry Leaves - 1 Sprig
Coconut Oil - 1 Tbspn.

METHOD :

• Cut through the Wedges, Clean & Peel the Yellow Pumpkin.
• Remove & discard the centre portion with the seeds.
• Chop the Yellow Pumpkin into small Cubes.
• Finely chop Shallots, Green Chillies & Garlic.
• Heat Oil in a pan, splutter Mustard Seeds and Curry Leaves.
• Add finely chopped Shallots, Green Chillies, Garlic and saute until shallots turn translucent.
• Add Turmeric Powder & give a quick stir on a low flame.
• Add chopped Yellow Pumpkin along with a dash of Salt & a pinch of Sugar.
• Cover and cook briefly.
• Add in grated Coconut and mix well.
• Cook for a while on a low flame.

NOTES :

• Some do not add Onions & Garlic while cooking for a Sadhya.
• Adding Garlic is truly optional.
• I have used Coconut Oil in the recipe, can use any other vegetable oil. 

KARUVATTU KUZHAMBU - DRY FISH CURRY

     If there is one curry which has a contradictory notion, then I would say Dry Fish Curry goes with the line.  If you love Dry Fish, then this Curry is for you.  A Village style 'Karuvattu Kuzhambu' inspired by Vairamuthu's Novel 'Karuvachi Kaviyam.' The story revolves in a tiny village near Madurai and the feel of the Novel was so ethnic, down to earth that most of us wouldn't even have realized that such a place exists. Then & there Vairamuthu delicately describes their unique lifestyle & food habits. He even has mentioned a few local snacks and Prenatal & Postnatal traditional food prepared by the people in this Novel. I was totally inspired by Karuvachi's(Protagonist of the story) Karuvattu Kuzhambu and here goes the way she makes (maybe that's the way a villager would cook dry fish... but I cooked through the words of Kaviperarasu Vairamuthu).

Few lines where this Karuvattu Kuzhambu comes into the limelight...

KARUVATTU KUZHAMBU - DRY FISH CURRY

     The lines say that - Grind Turmeric and Dry Chillies using a Mortar & a Pestle.  Take a Coconut Slice and slightly crush it. Take 2 shallots and in a pampering way remove the skin and crush(beat) it like you beat your child(i.e in a tender way) and grind it smoothly.  Then add Brinjal and Dry Fish along with Salt and mix it with your 5 fingers, measure and take water, boil it in a wood-fired stove on a medium flame.  Leave it until the Curry boils once, twice and at the third boil pour in the tamarind extract and remove it from the fire when it starts to boil for the fourth time.

But the best part is yet to come...

KARUVATTU KUZHAMBU - DRY FISH CURRY

     Separately, heat a ladle of Gingelly Oil  & directly immerse it into the Karuvattu Kuzhambu like you show camphor lighted lamp to God and mix it through the Curry that it would finally give a Sheen & Aroma that it would emanate throughout the area.
     I know I couldn't go along with the flow of  Kavinjar Vairamuthu... But still have translated it in my Poor English.  No way justified, but my Karuvattu Kuzhambu inspired by Karuvachi Kaviyam is way far justified & tasty rather than my writing skills.  That it would surely make you ask for an extra serving of rice to go along with this Gramathu Karuvattu Kuzhambu.
     I have cooked this Karuvattu Kuzhambu with Dry Shark which is my favourite variety in dry fish category.  Dry Shark is good for breastfeeding mothers. It is colloquially called Paal Sura & It is one ingredient induced to mothers during the postnatal period along with various other dishes which helps lactation. I have followed a few tips from the lines and have tried to recreate the recipe.

For more Recipes with FISH, Click here...

Cuisine - Tamilnadu(South Indian)
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 2 -3
Author - SM

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

HOW TO COOK KARUVATTU KUZHAMBU - 

DRY FISH CURRY

KARUVATTU KUZHAMBU - DRY FISH CURRY

INGREDIENTS:

Dry Shark(Paal Sura) - 250 Gms
Gingelly Oil - 1 Tbspn
Mustard Seeds - 1/2 Tspn
Fenugreek Seeds - 1/2 Tspn
Curry Leaves - a Sprig
Shallots - 4-5 Nos.
Garlic - 2 Nos.
Red Chilli Powder - 11/2 Tspns
Coriander Powder - 1 Tspn
Tamarind - 1 Lime sized.

To Grind:

Shallots - 2-3 Nos.
Coconut - 1/4 Cup
Fresh Turmeric - a small Piece
Dry Red Chillies - 1 No.

For Tempering:

Gingelly Oil - 2 Tbspn

METHOD:

• Clean & soak Dry Fish in water for a few minutes.
• Meanwhile, soak Tamarind in warm water for a few minutes.
• Extract Tamarind juice out of it and keep it aside.
• Crush the Shallots & Garlic.
• Grind the ingredients mentioned under 'To Grind' to a smooth paste and keep it aside.
• Heat 1 Tbspn of Gingelly Oil in an Earthen Pot, splutter Mustard Seeds, Fenugreek Seeds and Curry Leaves in it on a medium flame.
• Immediately add crushed Shallots & Garlic to the above and saute until Shallots turn translucent.
• Add the ground paste to the above along with Red Chilli Powder & Coriander Powder.
• Add enough water and allow the curry to boil for a few minutes until the raw flavour goes.
• Then pour in the Tamarind Extract along with a dash of Salt and give a quick stir.
• Allow the mixture to boil on a medium flame until the raw flavour goes.
• Reduce the flame to low & add Soaked Dry Shark to the Curry.
• Cook this on a low flame until the Dry Shark is cooked.
• Do not stir the Curry with a ladle while the dry fish is cooking, gently mix it by swirling the pan, so that the curry is mixed well.
• Switch off the flame and leave the earthen pot on the stove.
• Meanwhile, heat 2 Tbspns of Gingelly oil in a ladle and gently dunk(immerse) the hot ladle along with the oil into the Karuvattu Kuzhambu.
• Gently mix through the Curry with the hot ladle.
• Cover & leave the earthen pot undisturbed until you serve the Curry.
• Serve Karuvattu Kuzhambu hot or at room temperature.

NOTES:

• I have used Dry Shark(Paal Sura) in this recipe.  Can use any other dry fish variety.
• I have cooked this Curry in an Earthen Pot. 
• If you do not have fresh Turmeric, add 1/2 Tspn of Turmeric Powder.
• Gingelly Oil gives an authentic taste to this Karuvattu Kuzhambu.
• Heating the Gingelly oil in a ladle & immersing the hot ladle into the curry gives a wonderful aroma and sheen to the Karuvattu Kazhambu. But it is purely optional.
• Can also add Eggplant/Brinjal along with Dry Fish in this Curry.
• Traditionally Karuvattu Kuzhambu is served with Keppai/Kambu Koozh(Millet Porridges).
• Goes well with steaming hot White Rice/Par-boiled Rice.
• I love to have this Uppu Karuvattu Kuzhambu with Oora Vacha Soru i.e Pazhaya Soru/Neeragaram/Pazhangkanji.
• Can be paired up with Kanji/Rice Porridge too.
• I usually store the Dry Fish in a Freezer.  So I soak the Dry Fish in Water for at least 10 Minutes. Soaking also helps to remove any excess salt in Dry Fish.
• Dry Fish varieties are usually salty, so adjust the salt in the Curry accordingly.

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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.,)

KARANDI MUTTAI - OMELETTE IN A LADLE

     Karandi Muttai is nothing but cooking a simple Omelette in a ladle, which gives a slightly fluffy bun-like look to the Omelette.  The cooking technique is similar to cooking Omelette, but the only difference is the pan used Karandi Muttai is cooked in a well-seasoned ladle.  Normally a Ladle used for tempering(Thalippu Karandi) is used for the purpose. 'Karandi' means 'Ladle'  & 'Muttai' means 'Egg', in Tamil & Malayalam and hence the name of the dish - Karandi Muttai.
     This recipe is similar to Omelette with a classic Indian twist. Eggs are whisked along with finely chopped Onions/Shallots, Green Chillies, Turmeric Powder, Red Chilli Powder and Salt, shallow fried in your choice of Vegetable Oil until crisp at the edges, soft, fluffy and moist Omelette with a fiery note of spiciness from Chillies and served with a hearty sprinkle of Pepper Powder. I usually add some Mayonnaise/Milk while whisking the Eggs, which would help you get soft, fluffy and moist Karandi Muttai. This is a simple and quick fix recipe.
     Simply combine this Classic Karandi Muttai/ Omelette in a Ladle with Bread along with Tomato Ketchup or Sweet Chilli Sauce. These spicy Karandi Muttai are also good to be served along with Rice & a curry of your choice.  It can also be served along with Idli, Dosa, Paniyaram etc., It is a popular street food served in Kaiyendhi Bhavans. Kaiyendhi Bhavans are nothing but a temporary roadside shop which pops up during late evenings, mostly set up in a pull cart. Every Kaiyendhi Bhavan has their own specialities and they mostly serve regional delicacies along with quick fix local version of fast food.    
     My husband is a big fan of this Karandi Muttai, that he says his friend's aunt makes this.  I had been trying this with various Ladles for perfection until I bought a non-stick tempering ladle for the purpose.  You can use any seasoned ladle for cooking this Karandi Muttai.  Season the Eggs with your preferred spices & herbs and cook to suit your perfection.  Some like slightly soft centres in Karandi Muttai.  My husband has his own preference when it comes to Omelette/Karandi Muttai, he likes to spice it up with Red Chilli Powder and loves it to be served with a hearty sprinkle of Pepper Powder.

For more EGG RECIPES, Click here...


Cuisine - South Indian
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 2 -3
Author - SM

Preparation Time - 5-10 Minutes
Cooking Time - 5-7 Minutes

For OMELETTE RECIPE, Click here...

HOW TO COOK KARANDI MUTTAI - OMELETTE IN A LADLE

KARANDI MUTTAI - OMELETTE IN A LADLE

INGREDIENTS :

For Karandi Muttai -Omelette in a ladle:

Eggs - 4 Nos.
Onion - 1 No.
Green Chillies - 2 Nos.
Turmeric Powder - 1/4 Tspn
Red Chilli Powder - 1/4 Tspn
Pepper Powder - 1 Tspn
Mayonnaise/Milk - 1 Tspn(Optional)
Salt - To Taste

For Shallow Frying:

Vegetable Oil - 2-3 Tbspn

METHOD :

• Gently break the Eggs and whisk it lightly.
• Add finely chopped Onions, Green Chillies, Turmeric Powder, Red Chilli Powder & Salt to the Eggs.
• Add a teaspoon of Mayonnaise/Milk to the above and mix well(Optional).
• Whisk the Egg Mixture until fluffy.
• Heat the Oil in a ladle. Let the flame be at low.
• Pour in one-third of the egg mixture into the ladle. 
• Give a quick swirl making sure to distribute it evenly across the ladle. 
• Cook Karandi Muttai on a low-medium flame for a minute or two until it is cooked on one side.
• It would turn into light brown in colour and slightly crisp around the edges. 
• Can sprinkle some Pepper Powder at this stage.
• Gently flip the Karandi Muttai over and cook for another minute on a low-medium flame. 
• Once the Karandi Muttai is cooked, switch off the flame.
• Gently remove it from the ladle and serve it hot with a hearty sprinkle of Pepper Powder.
• Follow the suit with the rest of the Egg mixture.

NOTES:

• I have used a non-stick ladle which is a type mainly used for tempering(thalippu karandi) for making this Karandi Muttai.
• Can use a well-seasoned ladle for the purpose.
• Make sure the egg leaves out clean from the ladle once cooked, if the ladle is not well seasoned it can become a messy job.
• Add some Garam Masala/Mutton Masala if you prefer a flavourful Karandi Muttai.
• Adding Red Chilli Powder is purely optional.
• Adding Milk/Mayonnaise while whisking the Egg is purely optional, but it yields soft, fluffy and moist Karandi Muttai.
• Shallow fry the Karandi Muttai with any preferred vegetable oil.
• Can cook this Karandi Muttai with soft centres or cook until well set. 
• Cook Karandi Muttai on a low flame throughout.
• Serve Karandi Muttai hot, sprinkled with Pepper Powder if you prefer.