If somebody asks me for a word that is synonymous to TAMILNADU or let’s put it as SOUTH-INDIA, I’ll scream without even thinking…. “SAAMBAAR” (சாம்பார்). Steamed rice and Sambar is what Spaghetti and Marinara sauce are in Italy. I can blindly bet _‘Show me ONE and take with you ONE Million_’ kinda challenge if you can show me one South-Indian who does not know what Sambar is!

Sarcastic smile

Saambaar (saam as in calm and baar as in bar), the humble stew made with lentils and vegetables, prepared at least once in a week (predominantly on Fridays) in most parts of Tamilnadu, is the first dish my Amma taught me in her kitchen

Nerd smile

. I do not even remember how old I was then. She chose to teach me the Sambar recipe first because Saambar is the EASIEST and SIMPLEST of ALL the stews (or should I say gravies/sauces) that we make in our kitchen. During my lessons on Sambhar with my Amma, I learnt the types and variations one could make with a Basic Sambar recipe! I was like; ‘why not take a Ph.D in Sambar Science?!’ [He he …ok please, you may smile, it’s a joke. But it would really be nice if I have a name board ‘Dr. Mangala Meenakshi, Ph.D. Sambar Science’ hanging in front of my house door. ….Sssss….. rubbing goose bumps…

Hot smile

] I realized there are so many (read as: Soooooo mannnnyyyyyy) classifications of Sambar that I will need more than a jury to assess my dissertation if I still wished to do a doctorate .

This is my Mom’s special recipe – Indian style gravy using Mutton Keema. Mom uses mutton chunks in this gravy. Since I prefer to eat mutton in Qeema form I used minced mutton. A notable difference in this Mutton gravy recipe is the addition of split chickpeas (kadalai paruppu). Apart from making pakodas, pakoda kulambu, beans-kadalai paruppu poriyal, beetroot kadalai paruppu poriyal, valakkai-kadalai paruppu kootu, cabbage-split chick pea kootu, kadalai paruppu pachadi, kadalai paruppu sundal and the ‘N’ other kadla paruppu recipes that we make in our home, this Kadalai Paruppu Kuzhambu is the darling of the home masses. I do not remember if my Grandmother made this Ground mutton gravy but I remember my mom making it on the week-ends when I was younger.

The other day my friend Sup visited us and when we exchanged recipes she raised brows when I said that we add split chickpeas to mutton gravy. I told her why we add kadala paruppu for this particular recipe. The sweetness from the mutton and the split chickpea compliments very well with the spices and the spice powders. The chick pea also gives volume and a thick body to this Qeema gravy. She is now curious to make this Kadalai paruppu kulambu on her own. Readers if you’re curious too, here’s the recipe to make a different yet tasty mutton gravy. Pair it with rice, appalam and any vegetable stir fries.

For my readers who wants to know What is a Frittata, a one liner for them. Frittata is a Bulk Omelette. But unlike an omelette which is made separately for every member in the family, a frittata is made by slow cooking all the eggs together and slicing the resulting Frittata to the family. Got it? Yes, just like how you would slice a pizza

Pizza

. You can mix-and-match any of your favorite veggies or cooked meat into the frittata. Yes, just like how you would do a mix-and-match for your garments

Flirt female

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I vividly remember my Grandmother laddling crispy meatballs out from the sizzling oil in her kitchen. Meatballs – we call it ‘Kola Urundai’. The ‘Kola Urundai’ prepared by my Grandmother used to be perfect with crispy outer shell and well cooked meaty content inside. As a child I used to enjoy the outer crispy shell and leave the meaty content in the plate. Same thing happens when I eat her Paniyarams too. My mom’s a big fan of her ‘Kola Urundai Kuzhambu’ (Meatball gravy). ‘Unga Appatha pandra kola urunda taste varavae varathu’* – this is the usual sigh of my mother whenever she makes Kola Orundai.

When it comes to giving a name/title for the Chutney posts in my blog , I do a lousy job. Take this ‘Thakkali Vengayam Chutney’ (Tomato Onion Chutney) for instance. When all the Madurai citizens call it that way, I do not call it by that name. Instead I say, ‘Orange-oo Chutney’ or ‘Orange-u color chattunee’. Not that Orange zest is added to make the chutney (idea! Will experiment with orange zest to make chutneys soon), but it’s because the chutney has a brilliant orange color. Though the body of this ‘Onion-Tomato chutney’ is built with onions and tomatoes, two more ingredients play a major role (in fact, lead roles) adding flavor, color and taste to this ‘Vengaayam Thakkali Chutney’. One being Turmeric and the other being – Devil’s Dung [he he.. I know! Some will have this steaming mad expression now in your face

Steaming mad

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