I know, it's quite some time now since my last post. Had been busy again :-( In the meantime, I got some photos uploaded and with it, wanted to share some memories with you. This time, when we were in India, during our stay with my in-laws, one fine day almost everyone in the family was present at home. My mom-in-law found it to be a perfect day, for which she had been planning for quite some time. She and her assistant were busy bustling in the kitchen right from the morning. I was busy with packing stuff and kept wondering what they were up to. In a short time, what awaited us on the lunch table took me by surprise. Yeah, it was a full pleasant surprise indeed!! We had a feast arranged for us in a plantain leaf!! I was full with glee :-))
Plantain leaves are a typical tradition of South Indian cuisine. In olden days, food prepared was usually served in a cut, cleaned plantain leaf. A typical lunch would consist of a few rounds of short servings of rice, each accompanied with an array of curries. Eating from the leaf somehow adds a flavour and aroma to the dish. Nowadays, plantain leaves are mainly found in dinners during weddings or other festivals. Even in recent times, they are substituted with use and throw plates. Nevertheless some families still stick to the plantain leaf tradition. In Hindu customs, position of the various curries on the leaf is also significant.
Be it the aromatic Biriyani in an Islamic wedding or the beautiful array of vegetarian curries in a Hindu wedding, I just love feasting on a plantain leaf. My mother-in-law shares this liking too and so, she made this treat for us exclusively!!
The various curries you can see here are (clockwise): Mango pickle, Cabbage-Carrot poriyal, Keerai (Spinach Daal), Paavaikai theeyal (Bittergourd), Aviyal (a medley of various veggies like drumstick, brinjal, beans, plantain, etc.), Banana, Pappad, Rice with daal curry and Rajma kootu.
My first round was with dhaal and ghee over rice. Second round was with sambhar. The third with morkulambu (yoghurt gravy) and the final one with rasam :-) Yet there was Payasam too... No no no... Kannu poda koodadhu... :-D
I was so reminded about this on seeing the uploaded photos, that I craved for something like that. Though I'm not able to make everything like her, I just prepared a spicy garlic curry. We enjoyed having it along with beans poriyal. Since, a beans poriyal is relatively simpler to make, I'm just providing the recipe for the poondu kulambu below.
Preparation Time: 30 mins
Serves - 4
Ingredients:
Onions – 2 medium sized
Garlic - 10 to 12 pods, preferably large sized
Tomatoes - 2
Chili powder – 1 tsp
Turmeric powder – ½ tsp
Coriander powder - 3 tsp
Salt – as per taste
Tamarind juice - extracted out of a lemon sized ball
To sauté:
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Fenugreek seeds - 1 tsp
Curry leaves – a few
Green chilies - 2 or 3
Method:
Chop the onions and tomatoes and keep aside. Slit the green chillies lengthwise. Soak tamarind in warm water and extract about one cup of juice out of the it.
Heat oil in a heavy bottomed vessel. Add mustard seeds and when they splutter, add urad dal, fenugreek seeds and curry leaves.
Add the chopped onions and green chillies and saute until onions turn transparent. Now add the tomatoes and saute again. When tomatoes are cooked, mash them slightly. Now add the turmeric, coriander powder and chilli powder, salt and let them cook. Take care the spices dont get burnt. When the raw smell goes off and spices are cooked, add the garlic pods along with the tamarind juice. Now, keep in simmer and cover with a lid. Let the gravy cook for a few minutes in simmer until it gets thick. The garlic when cooked would be soft and it takes in all the tangy spiciness of the gravy. It would taste excellent. Enjoy this spicy poondu kuzhambu with freshly steamed white rice.
The ingredietns and the measurements given below are of my judgement. Please adjust to your palate accordingly. I'm sending this as an entry to the A.W.E.D Indian Cuisine, guest hosted by Taste of Pearl City. Though I'm late by a day, I sincerely hope she accepts :-))
Plantain leaves are a typical tradition of South Indian cuisine. In olden days, food prepared was usually served in a cut, cleaned plantain leaf. A typical lunch would consist of a few rounds of short servings of rice, each accompanied with an array of curries. Eating from the leaf somehow adds a flavour and aroma to the dish. Nowadays, plantain leaves are mainly found in dinners during weddings or other festivals. Even in recent times, they are substituted with use and throw plates. Nevertheless some families still stick to the plantain leaf tradition. In Hindu customs, position of the various curries on the leaf is also significant.
Be it the aromatic Biriyani in an Islamic wedding or the beautiful array of vegetarian curries in a Hindu wedding, I just love feasting on a plantain leaf. My mother-in-law shares this liking too and so, she made this treat for us exclusively!!
The various curries you can see here are (clockwise): Mango pickle, Cabbage-Carrot poriyal, Keerai (Spinach Daal), Paavaikai theeyal (Bittergourd), Aviyal (a medley of various veggies like drumstick, brinjal, beans, plantain, etc.), Banana, Pappad, Rice with daal curry and Rajma kootu.
My first round was with dhaal and ghee over rice. Second round was with sambhar. The third with morkulambu (yoghurt gravy) and the final one with rasam :-) Yet there was Payasam too... No no no... Kannu poda koodadhu... :-D
I was so reminded about this on seeing the uploaded photos, that I craved for something like that. Though I'm not able to make everything like her, I just prepared a spicy garlic curry. We enjoyed having it along with beans poriyal. Since, a beans poriyal is relatively simpler to make, I'm just providing the recipe for the poondu kulambu below.
Preparation Time: 30 mins
Serves - 4
Ingredients:
Onions – 2 medium sized
Garlic - 10 to 12 pods, preferably large sized
Tomatoes - 2
Chili powder – 1 tsp
Turmeric powder – ½ tsp
Coriander powder - 3 tsp
Salt – as per taste
Tamarind juice - extracted out of a lemon sized ball
To sauté:
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Fenugreek seeds - 1 tsp
Curry leaves – a few
Green chilies - 2 or 3
Method:
Chop the onions and tomatoes and keep aside. Slit the green chillies lengthwise. Soak tamarind in warm water and extract about one cup of juice out of the it.
Heat oil in a heavy bottomed vessel. Add mustard seeds and when they splutter, add urad dal, fenugreek seeds and curry leaves.
Add the chopped onions and green chillies and saute until onions turn transparent. Now add the tomatoes and saute again. When tomatoes are cooked, mash them slightly. Now add the turmeric, coriander powder and chilli powder, salt and let them cook. Take care the spices dont get burnt. When the raw smell goes off and spices are cooked, add the garlic pods along with the tamarind juice. Now, keep in simmer and cover with a lid. Let the gravy cook for a few minutes in simmer until it gets thick. The garlic when cooked would be soft and it takes in all the tangy spiciness of the gravy. It would taste excellent. Enjoy this spicy poondu kuzhambu with freshly steamed white rice.
The ingredietns and the measurements given below are of my judgement. Please adjust to your palate accordingly. I'm sending this as an entry to the A.W.E.D Indian Cuisine, guest hosted by Taste of Pearl City. Though I'm late by a day, I sincerely hope she accepts :-))
