Vengaayam puli kuzhambu and cabbage poriyal❤

Killing the Monday blues with some pretty good lunch. On my plate/bowl is Vengaayam (onion) puli kuzhambu / vathakuzhambu and cabbage poriyal. Today's lunch definitely was yummy else my brother wouldn't have "travelled" all the way from his room to mine and say " It was delicious! ". This has happened very rare and I'm glad it happened today.

Recipe for the puli kuzhambu is pretty easy. Soak a lemon sized tamarind in hot water for an hour. Heat up oil in a wok/kadai, splutter mustard seeds, cumin seeds, fenugreek seeds, slit green chillies, chopped curry leaves and once spluttered, add in diced onions, fry until they become translucent. Now, add turmeric powder, asafoetida powder, sambhar powder (you can use store bought ones or homemade ones too) and fry them all for the next 2 minutes. Then, add in the tamarind slurry by carefully straining out the tamarind pieces. Add in salt as per taste and let everything boil until the whole concoction becomes a bit thick. Now, add in water, adjust consistency and adjust salt (you need to taste it, some licking would be involved here). After adding water, add in a small amount of jaggery / vellam and let it boil again for the next 4 to 5 minutes. That's it! You can enjoy it with hot rice of your choice and with some ghee or sesame oil. Appalam/Papad would also be a great companion to our puli kuzhambu rice.

For cabbage poriyal -

•Heat oil in a pan on medium heat.

• Once the oil is hot add mustard seeds and wait till they start popping.

• Once the seeds splutter, add sliced green chilli and curry leaves.

• Add the cabbage and cook on medium flame for around 8-9 minutes or till the cabbage is cooked but not mushy. Also add the salt.Turn off heat, add the freshly grated coconut and mix.

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