Tag Archives: Bangalore blogger

Athalakkai Kulambu Recipe / Tangy Athalakkai Curry Recipe / Athalakkai Recipes

Athalakkai Kulambu Recipe / Tangy Athalakkai Curry Recipe / Athalakkai Recipes

Athalakkai is an Indian vegetable, found in all parts of south India during winter. It looks like baby bitter gourd, also it has the same bitter taste but crunchy due to the seeds in it. This is a medicinal vegetable, which helps in weight loss, prevents diabetics and helps maintains the blood sugar level.

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Athalakkai / Athalakka

My mom prepares curry, stir-fry/poriyal using this Athalakkai, but I never eat them due to the bitter taste, but now after my husband diagnosed with diabetics, I purposely got this from my home town “Thoothukudi” and prepared this curry for him.

CLICK HERE for more Diabetic-Friendly recipes.

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Athalakkai Kulambu recipe / Athalakkai pulikuzhambu recipe / Athalakkai recipes

Athalakkai Kulambu is simple to prepare, the tanginess in the curry reduces the bitter taste of Athalakkai, also I prefer using Gingelly/Sesame oil to bring the bitterness down. This curry goes out well with steamed rice and appalam / pappad or steamed rice and omelette. Also, it goes out well with dosa. Let me share the recipe…


  • Athalakkai – 1 cup
  • Onions – 2 nos
  • Garlic – 4 cloves
  • Tomato – 1 no
  • Curry leaves – 2 sprigs
  • Mustard seeds – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Tamarind – a lemon (medium) size
  • Chilli powder – 1 tsp
  • Turmeric powder – ½ tsp
  • Cumin powder – 1 tsp
  • Salt – 1 tsp


  • Peel and finely chop the onions, garlic and tomatoes into small pieces.
  • Soak tamarind in a cup of water for 10 mins, mash the tamarind well in the water, discard the flesh and keep it aside.
  • Heat oil in a heavy bottomed vessel, add the mustard, cumin and fenugreek seeds followed by curry leaves and wait until they crackle.
  • Add the onions, garlic pieces and cook until they turn golden brown in color.
  • Add the tomatoes and cook until they turn pulpy.
  • Add the athalakkai, followed by turmeric powder, chilli powder, cumin powder and salt.
  • Cook for few mins or until the raw smell of the masala goes off.
  • Pour the tamarind extract along with a cup of water, bring it to boil, cover and cook until athalakkai becomes soft and tender.
  • Once cooked, remove the lid and cook in low flame until the curry thickens and the oil floats on the top of the curry.

Serve hot with steamed rice and pappad or steamed rice and omelette.



Healthy and Clean living with Ttk Presige – Prestige Clean Home

Healthy and Clean living with Ttk Presige – Prestige Clean Home

TTK Prestige Limited is India’s leading Kitchen Appliances Brand. It has a 60-year-old legacy of continuous innovation. Prestige is the first company in India to offer a range of innovative and unique products both in electric and non-electric category. They have strong distribution network over 550 stores across India and also in leading e-commerce sites.

Launch of Prestige Electric mop and Prestige Tattva (Water purifier)

By launching “Prestige Clean Home” they are expanding their products from kitchen appliances to the home cleaning space like different versions of vaccum cleaners, floor polishers, steam cleaner, air-purifiers and so on. To know more about the products, click here – www.ttkprestige.com

It was last Thursday, I got an invite for their launch of “Electric mop and 6 variant Water purifiers”. The event was great, that we experienced the electric mop and checked out their water purifiers.

About Prestige Clean Home

Coming to Electric Mop – Electric Mop was conceptualized by Chairman, Jagannathan. The mop is user-friendly where it can Sweep, Scrub and Mop simultaneously. The mop needs no rinse every time, where the dirt gets collects inside a detachable box which can be cleaned after use. Also, the mop comes with a water dispenser bottle, which is attached with the mop and cleans by spraying the water on the floor at every stroke. So, it’s said that the floor is mopped each and every time with clean water, you can also use few drops of floor cleaner along with the water for cleaning. Also, here the water used is little quantity compared to that of the traditional way of moping (using bucket).

It can be used in all floorings like – Marble, Tiles, Wood and Mosaic. Also, this product comes with 1 Year warranty which costs INR 8,995. More over being a mom, I would say it would be very easy and stress free to use when the kids spill food like milk, juices over floor and this cleans well without that sticky nature.  

Coming to Water Purifier – These water purifiers are named as “Prestige Tattva”, which is India’s first gravity water purifier with copper tank. This water purifier is designed in 5 different variants – Stainless steel water purifier, Stainless steel outside and copper inside, Brass water purifier, Earthen pot water purifier, Plastic Water purifier. All these water purifiers hold the capacity of 16 liters, which comes with a removable purifier in the top with a plastic bottle and the base comes in different variants. The filtration process uses no chemicals, making it very safe and no more chemical smell in water. They remove bacteria, virus, protozoa and cysts which removes pathogenic bacteria including water-borne viruses. The purifier promises an average filtration rate of 9L per hour. Price differs from variants – Copper – INR 4,495, Steel – INR 3,196, Stainless Steel + Copper – INR 3,995, Brass – INR 4,195 and Earthen pot – INR 2,295.

Prestige Tattva (Water Purifier) 5 variants all together

These water purifiers can be used only for Municipal or Corporation water like only Cauvery water in Bangalore or Water after RO treatment, can not be used for bore waters.

I personally like this beautiful concept of “Indian Tradition Meets Modern Technology”. Also, I am planning to give a try, What about you? Give a try and lead a healthy life that takes you back to Indian traditional living. For more details, check out www.ttkprestige.com


Spinach Moru Curry Recipe / Keerai Mor Kulambu Recipe

Spinach Moru Curry Recipe / Keerai Mor Kulambu Recipe

Mor Kulambu or Moru curry is one of our family’s favorite and at least once in a week we use to have this Mor kulambu. In my earlier days, I use to prepare this moru curry with coconut and later when heard the version of mor kulambu without coconut and tried it, my family loves it to the core. So, this moru curry without coconut has been a default in our weekly menu. Few days back when I had very few spinaches left in my refrigerator along with some grated coconut, as I was planning for a holiday, decided to finish it off and so prepared this moru curry with coconut and spinach.

CLICK HERE for more Vegetarian recipes and CLICK HERE for Mor Kuzhambu recipe without Coconut.

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Spinach Moru Curry Recipe / Keerai Mor Kulambu Recipe / Mor Kuzhambu recipe with coconut

Keerai Mor Kulambu / Spinach Mor Kulambu is an easy, simple, also less time-consuming dish but delicious and healthy. Goes out well with steamed rice for lunch with any stir-fry or deep fry or chips. Let me share the recipe…

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Spinach Moru Curry Recipe / Keerai Mor Kulambu Recipe / Mor Kuzhambu recipe with Coconut


  • Curd / Yogurt – 2 cups
  • Spinach – ½ cup
  • Mustard seeds – ¼ tsp
  • Onions – ½ no (medium size)
  • Cumin seeds – ¼ + 1 tsp
  • Fenugreek / Methi / Vendayam seeds – a pinch
  • Curry leaves – a sprig
  • Coconut (grated or pieces) – ¼ cup
  • Coconut oil – 1 tbsp
  • Red chillies – 3 nos
  • Salt – 1 tsp or as per your taste

Making of Keerai Moru Curry / Keerai Mor Kuzhambu –


  • Clean and finely chop the spinach, keep it aside.
  • Whisk the curd, make sure no lumps are formed or whisk in mixer using the reverse mode just for a second.
  • Peel and finely chop the onion, keep it aside.
  • Grind coconut, red chillies and a tsp of cumin seeds to a fine paste by adding little water and keep it aside.
  • Heat oil in a kadai, add mustard, fenugreek, cumin seeds followed by curry leaves and wait until it crackles.
  • Add the onions, cook until they turn transparent.
  • Add the finely chopped spinach, cook for few mins or until the leaves turn dark green in color.
  • Pour ½ cup of water, cover and cook, until the spinach becomes soft or cooked.
  • Pour in the ground coconut masala, cook until the raw smell goes off.
  • Pour the whisked curd / yogurt, cook in medium flame, keep on stirring continuously, so that you don’t get the curdled texture.
  • Once the curry starts bubbling, remove it from fire and transfer it to a bowl.

Serve it hot with any stir-fry and appalam.

Note: You can use any variety of spinach / keerai. For our daily Lunch Box update – CLICK HERE.

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Lunch Box with Mor Kuzhambu and Cabbage Stir-fry