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Turmeric Milk (Manjal Panangarkandu Paal) / Haldi dhoodh – Indian Winter recipes

Turmeric Milk (Manjal Panangarkandu Paal) / Haldi dhoodh – Indian Winter recipes

Turmeric Milk (Manjal Panangarkandu Paal) is prepared during winters in most of the Indian families. Turmeric milk is known as Panagarkandu Paal (பணங்கற்கண்டு பால்) or Manjal Milakku Paal (Turmeric Pepper Milk) in Tamil and known as Haldi Dhoodh in Hindi. In Tamil nadu, we use to prepare this milk with fresh turmeric, dates palm jaggery (panangarkandu), black pepper. Turmeric Milk (Manjal Panangarkandu Paal), is good for sore throat and cold. It helps in weight loss and also helps in better sleeping during nights.

I got Dates Palm Jaggery from Ekgaon, an online portal that connects farmers across India. Click Here for purchase from Ekgaon.

CLICK HERE for more Beverages recipe.

Turmeric Milk (Manjal Panangarkandu Paal)

Turmeric Milk (Panangarkandu Paal) / Haldi Doodh / Indian winter recipes

Turmeric Milk (Manjal Panagarkandu Paal)

Turmeric Milk (Panagarkandu Paal) can also prepared with turmeric powder instead of fresh turmeric roots and Jaggery instead of Dates Palm Sugar. A very simple but healthy drink that can be prepared in minutes, with perfection even by beginners. Give a try and share your feedback.

Turmeric milk (Panangarkandu Paal), Haldi doodh, fresh turmeric recipes

Turmeric Milk (Panangarkandu Paal) / Haldi Doodh / Indian winter recipes

Ingredients:

  • Turmeric Roots / மஞ்சள் – 30 to 50 gm
  • Milk / பால் – 1 litre
  • Dates Palm Jaggery / பணங்கறகண்டு – ½ cup
  • Black pepper / மிளகு – 2 tsp

Making of Turmeric Milk / Panangarkandu Paal / Haldi Doodh –

 

Preparation:

  • Peel and chop the turmeric roots.
  • Crush the turmeric roots using mortar and pestle.
  • Add black pepper to turmeric and coarsely crush it.
  • Boil milk in a heavy bottom pan, add in the coarsely crushed turmeric roots and black pepper.
  • Bring it to boil, add in the dates palm jaggery to it.
  • Mix it well, let it boil for few mins in low flame or until the milk thickens.
  • Remove it from fire, strain the milk, and transfer it to vessel.

Serve hot or warm.

Note: Make sure to serve hot or warm, otherwise it never works and the taste of black pepper would make the milk more spicy and uncomfortable to drink. You can adjust the quantity of black pepper and dates palm jaggery as you required.

 

 

Garlic (Poondu) Kuzhambu / Garlic Curry / Vegetarian kulambu recipes

Garlic (Poondu) Kuzhambu / Garlic Curry / Vegetarian kulambu recipes

Garlic (Poondu) Kuzhambu is one among the healthiest and tastiest vegetarian Indian curries. Garlic (Poondu) Kuzhambu can be prepared in bulks, stored in an air-tight container and it stays fresh for months’ time. Garlic (Poondu) Kuzhambu is commonly known as Poondu Kulambu in Tamil Nadu. Garlic (Poondu) Kuzhambu goes out well with steamed rice and appalam/pappad. I have used large quantity of small onions / pearl onions / shallots for this curry, you can also substitute this with regular onions, but the small onions give wonderful taste (sweet). More the onions more the taste would be enhanced.

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Garlic (Poondu) Kuzhambu / Garlic Curry / Vegetarian kulambu recipes

Garlic (Poondu) Kuzhambu has sweet, tangy and spicy taste with the thick gravy texture. As the days keeps on extending the curry tastes more and more yum. I have used garlic which has a single clove, you can use the regular garlic, also I have used the garlic without chopping, you can even chop and use them. But I would strongly recommend of using garlic without chopping, so that it has little chewy texture. I have used sesame oil, as sesame oil adds more flavor and helps in staying fresh for long time, you can use half and half – sesame oil and any cooking oil.

CLICK HERE for more Vegetarian Curries or Vegetarian Kuzhambu recipes.

Health benefits of Garlic (Poondu) kuzhambu: It is very healthy, as garlic helps in relieving indigestion, acidity and so on. It is given after pregnancy and also for lactating mothers, but here the amount of tamarind pulp is reduced little than the usual preparation. Give a try and share your feedback with us…

Garlic (Poondu) Kuzhambu, Vegetarian kulambu recipes, garlic kulambu image, poondu kuzhambu picture, tamil samayal, tamil cooking

Garlic (Poondu) Kuzhambu / Vegetarian kulambu recipes

Ingredients:

  • Garlic / பூண்டு – 200 gms
  • Pearl Onions / Small Onions / சின்ன வெங்காயம்– 400 gms
  • Mustard seeds / கடுகு– ½ tsp
  • Cumin seeds / சீரகம் – ¼ tsp
  • Fenugreek / Methi seeds / வெந்தயம் – ¼ tsp
  • Curry leaves / கறிவேப்பிலை – 2 sprigs
  • Tamarind / புளி – a big lemon size ball
  • Turmeric powder / மஞ்சள் தூள் – ¼ tsp
  • Chilli powder / மிளகாய் தூள் – 2 tsp
  • Cumin powder / சீரகதூள் – 3 tsp
  • Salt / உப்பு – 1 ¼ tsp
  • Sesame oil / நல்லெண்ணெய் – 3 tbsp

Making of Poondu Kuzhambu / Garlic Curry recipe –

 

Preparation:

  • Soak tamarind in a cup of water for 20 mins, Prepare Tamarind Extract and keep it aside.
  • Peel and finely chop the onions, keep it aside.
  • Peel garlic and keep it aside.
  • Heat oil in a Kadai or heavy bottomed vessel, add the mustard seeds, cumin seeds, fenugreek and curry leaves, wait until they crackle.
  • Add the finely chopped onions and cook until the onions turn transparent.
  • Add the garlic and cook until the garlic start turning golden brown in color.
  • Add turmeric powder, chilli powder, cumin powder and salt, mix it well and cook until the raw smell of the masala goes off.
  • Pour in the tamarind extract along with another half cup of water, mix it well, cover and cook until the garlic becomes soft and tender.
  • Remove the lid, cook in low flame for few mins or until the oil starts floating on the top of the curry.
  • Remove it from fire.

Serve hot with steamed rice and appalam/pappad for lunch.

Note: Make sure to bring it to room temperature, transfer it an air-tight container and refrigerate, so that it stays fresh for months’ time. During the time of use, take out only the required quantity of the curry, and store the back the leftover in the refrigerator.

 

 

Omavalli Rasam / Karpooravalli Rasam / How to make rasam

Omavalli Rasam / Karpooravalli Rasam / How to make rasam

Omavalli (Karpooravalli) Rasam is very good health, perfect for winter as Omavalli (Karpooravalli)helps in relieving sore throat, cold. Omavalli Rasam is a commonly prepared variety of rasam in most of the Tamil households. Karpooravalli Rasam can be served with steamed rice or it can be taken as such like a drink.

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Omavalli (Karpooravalli) Rasam recipe

Omavalli (Karpooravalli) is known as Big thyme or Mexican mint in English, Doddapatre in Kannanda, Pani Koorka in Malayalam and Ajwain in Hindi. This Karpooravalli plant grows easily and they are seen commonly in most of the houses of south India. A small stalk inserted in the soil, grows out to a beautiful plant. 

Do check out our Basic Rasam, Mysore Rasam, Mutton Rasam, Chicken rasam, Garlic Rasam, Pepper Rasam, Tomato Rasam, Cumin /jeeragam Rasam and Paruppu Rasam. 

Omavalli (Karpooravalli) Rasam recipe

Omavalli (Karpooravalli) Rasam recipe

Health benefits of Omavalli (Karpooravalli) Rasam :

This omavalli or karpooravalli can be consumed raw which cures cold, cough, throat infection. Also, this helps in digestion and relieves constipation during winters.

Since I have very 2 omavalli plants at home, thought of preparing Omavalli rasam which helps us getting relieved from cold. Give a try, perfect for this winter…

Taking this to Fiesta Friday 207 hosted by Angie@thenovicegardener, CLICK HERE for more Vegetarian recipes.

Ingredients:

  • Tamarind / புளி – a lemon size
  • Karpooravalli / Omavalli Leaves ஓமவல்லி  – 8 nos (big ones)
  • Tomato / தக்காளி – 1 no
  • Cumin seeds / சீரகம் – 1 ¼ tsp
  • Black pepper / மிளகு – 1 tsp
  • Red chillies / காய்ந்த மிளகாய் – 3 nos
  • Fenugreek / Methi seeds வெந்தயம் – ¼ tsp
  • Asafoetida / Hing / பெருங்காயம் – ¼ tsp
  • Curry leaves / கறிவேப்பிலை-  a sprig
  • Garlic / பூண்டு – 3 cloves
  • Oil / எண்ணெய் – 1 ½ tsp
  • Mustard seeds / கடுகு– ¼ tsp
  • Salt / உப்பு – 1 tsp

Preparation:

  • Soak tamarind in 3 cups of water for 20 mins, squeeze the tamarind well along with the water using hands and discard the flesh, keep it aside.
  • Mash the tomatoes into the tamarind extract and keep it aside.
  • Clean the karpooravalli leaves and keep it aside.
  • Coarsely grind or crush 1 tsp of cumin seeds, black pepper and garlic and keep it aside.
  • Heat oil in a heavy bottom vessel, add mustard seeds, ¼ tsp of cumin seeds, fenugreek, curry leaves and tear the red chillies, add to it and wait until they crackle.
  • Add in the crushed ingredients (cumin, pepper, garlic) and saute for a min.
  • Pour in the tamarind – tomato extract along with the crushed omavalli / karpooravalli leaves and let it boil.
  • Sprinkle asafetida and remove it from fire.
  • Add salt to a bowl, and pour the rasam to it, give a stir and let it rest for 5 mins.

Serve hot with steamed rice. Goes out well for lunch and dinner.