Tag Archives: tamil samayal

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.

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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


  • 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 –



  • 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.



Paneer Egg Bhurji / How to make scramble Paneer Egg Bhurji

Paneer Egg Bhurji / How to make scramble Paneer Egg Bhurji

Paneer Egg Bhurji is a very delicious, soft and melt in mouth dish that can be served as breakfast, tea-time snack and can also be used as stuff for sandwich. I like both Egg bhurji and Panner Bhurji, and thought giving a try by combing both these and this resulted in this yummy Paneer Egg Bhurji.  Bhurji means scramble and Kothu in tamil, scrambling gives a delicious taste when done perfectly with no sticky consistency. Paneer Egg Bhurji is known as Panner Muttai Kothu.

Click here to know How to make Paneer at home.

Also, Paneer Egg Bhurji goes out well as side dish for lunch and tastes delicious when served with tangy vegetable or puzhi kuzhambu.

Paneer Egg Bhurji, how to scramble paneer, paneer recipe, Indian paneer recipe, Indian paneer egg bhurji recipe

Paneer Egg Bhurji

Check out our Fish Scramble, Egg Scramble, Bread Scramble.

Paneer Egg Bhurji is not only a delicious dish but a healthy dish that can be prepared in minutes. Paneer Egg Bhurji can be packed in lunch box, and I am sure the box would be emptied in minutes by kids. Give a try…

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  • Grated Paneer / துருவிய பன்னீர் – 2 cups
  • Eggs / மூட்டை– 3 nos
  • Onion / வெங்காயம்– 1 no
  • Curry leaves / கறிவேப்பிலை– a sprig
  • Mustard seeds / கடுகு – ¼ tsp
  • Split Black gram / Split Black lentils உடைத்த உளுந்தம் பருப்பு – ½ tsp
  • Cumin powder / சீரக தூள் – ½ tsp
  • Black pepper powder / மிளகு தூள்– 1 tsp
  • Salt / உப்பு – ¾ tsp
  • Oil / எண்ணெய் – 2 tsp


  • Peel and finely chop the onions into pieces, keep it aside.
  • Heat oil in a heavy bottomed vessel, add mustard seeds, split black lentils and curry leaves, wait until they crackle.
  • Add the onions and cook until they start turning golden brown.
  • Add the grated paneer, cook for few mins.
  • Break in the eggs, one by one, start scrambling them.
  • Add in the cumin powder, black pepper powder and salt, keep on scrambling them until they become dry.
  • Remove it from fire.

Serve hot for breakfast, or for lunch or as a tea-time snack.


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.

Garlic (Poondu) Kuzhambu, Poondu Kulambu, image of poondu kulambi, poondu kuzhambu picture, garlic curry image, garlic curry picture

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


  • 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 –



  • 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.