Murungaikkai Kaarakuzhambu

The first vegetable that comes in mind for making kaarakuzhambu is drumstick. Brinjal and drumstick makes a wonderful pair for sambar or kaarakuzhambu. I have not used brinjal as I did not have them handy. Don't miss to add garlic and shallots for they enhance the taste of the kuzhambu.

Ingredients

Murungaikkai - 10 pieces, cooked
Pearl onions/shallots - 10
Tomato - 1 small size
Garlic - 4 or 5 cloves
Coriander powder - 2 tbsp
Jaggery - 1 tsp
Tamarind - lemon size, soaked and extracted
Salt, turmeric powder, hing as per taste

To Temper
Oil, mustard seeds, fenugreek seeds, cumin seeds, curry leaves and dry chillies as per taste

To Grind
Grated coconut - 3-4 tbsp
Pearl Onion/shallots -3
Fennel seeds - 1 tsp

Method

1. Grind the coconut, onion and fennel seeds into a smooth paste adding required amount of water
2. Heat oil, do the tempering, add the garlic and saute for a min. Add in the onions and fry for few minutes until they start turning translucent.Now add the tomato and saute till oil oozes out from the mixture
3. Then add the tamarind paste, coriander powder, salt, hing, turmeric powder and the ground paste. Add the cooked drumstick and add about a cup of water, cover with a lid and cook for 10 mins over medium flame.
4. Once the raw smell goes off add the jaggery and give a quick stir. Simmer for 5 mins and turn off the stove

Note Can also be prepared using vegetables like brinjal, ladies finger or just with shallots (small onion)

Vathakuzhambu

Before my marriage I have tasted this vathakuzhambu only in restaurants. My mom never prepares this at home. But we all love this when we eat at restaurants. After marriage I started making it myself. During the initial attemps it won't turn perfect. Slowly I started learning the tricks. Just allow 
the kuzhambu to boil well until oil oozes out the corners and adding a bit of jaggery at the end. Now to the most delicious recipe.

Ingredients

Onion - 1
Tamarind paste - 1/2 tsp or lemon sized ball, soak and extract the juice
Sambar powder - 2 tsp
Sundakkai or manathakali vathal - 3 tbsp
Jaggery - 1 tsp
Salt, turmeric powder, hing as per taste

To Temper
Oil, mustard seed, fenugreek seeds, channa dal, cumin seeds, curry leaves and red chillies as per taste

  Method

• Heat oil in a pan, do the tempering with the tempering ingredients. Add sundakkai/manathakali vathal and fry until they turn golden brown. 
• Add the onions and saute till they turn translucent. Add the tamarind extract, sambar powder, salt, turmeric powder and hing and allow to boil until the raw smell goes off. 
• Once the oil starts separating add the jaggery and allow the gravy to thicken. Switch off the flame and enjoy with hot rice and appalam or with any kootu.

 Note - You can also replace sundakkai with other vegetables like drumstick, brinjals, ladies finger, broad beans,butter beans etc to make this spicy South Indian kuzhambu. You can also prepare this with pearl onions too. Be cautious while adding salt, the vathal itself will have some salt. So add salt accordingly

Cabbage Rice

Who doesn't love to make a simple, quick yet healthy food. Here is one such simple version of cabbage rice. You can make variations by adding grated carrots or capsicum along with cabbage. To make it protein rich add any bean like channa or peas or corn.

Ingredients

Rice - 1 cup
Cabbage - 1/2 cup (apprx.) finely chopped
Garlic - 3 cloves, finely chopped
Onion - 1 medium sized, chopped lengthwise
Tomato - 1 small sized, chopped lengthwise
Capsicum - 2 tbsp, chopped lenthwise
Cooked Peas - 2 tbsp
Mint leaves - 4 or 5 leaves
Corriander leaves - 1 tbsp
Dried Kasuri methi leaves - 1 tbsp
Red Chilli powder - 1/2 tsp
Rice Mix Powder - 1 tsp (or) Garam masala - 1/2 tsp
Salt as per taste

To Temper

Oil, mustard seeds, cumin seeds, channa dal, curry leaves, green chilli, hing as per taste

Method

1. Pressure cook the rice, fluff it up with a fork and allow to cool down.
2. Heat oil in a pan, do the tempering with the ingredients given, add the garlic and saute for few seconds. Then add the onions and fry them until they turn transparent. Adding a pinch of salt will speed up the process. Now, add the capsicum, tomatoes, mint leaves and coriander leaves and saute for 2 mins.
3. Then, add in the cabbage, salt, turmeric powder, red chilli powder, rice mix powder or garam masala and stir for few mins. Cabbage should be cooked but retain its crisp. Now, crush the kasuri methi leaves in between your palms and sprinkle it to the cabbage mixture. Stir well.
4. Mix the rice, check for salt and add if necessary. Turn off the stove. Garnish with coriander leaves. Close the lid and allow to sit for couple of minutes to let all the flavors blend together. Enjoy with any kind of raita!!

Nutritional Information

Cabbages are incredibly nutritious. They are very low in fat and calories and are a good source of multiple B Vitamins, Vitamin C, Vitamin K and many minerals. In particular, cabbage contains powerful anti-cancer compounds known as glucosinolates. Several varieties are cultivated worldwide including green, purple, red, and savoy (loose-wrinkled leaves). Cabbage also has lot of anti-cancer properties in it. It is always better to steam a cabbage rather than microwaving so as to maximize the health benefits. Avoid buying pre-cut cabbage, because once it is cut it starts losing its valuable vitamin C content. Once cut, consume the left over cabbage within two days to enjoy its nutrients.