Janani's Cooking Journey

A finger licking restaurant style tangy and spicy kuzhambu using manathakkali vathal that is also known as edible nightshade berries.  Manathakkali is the berry which happens to be the fruit that is black in color is picked from the the plant and is sun dried to be used as vathals. They are also very difficult to pick as they are just the size of a black pepper corn. This sun dried vathals can be stored for number of years to be used as and when required. Ingredients 2 tablespoons Manathakkali Kai Vathal 1/2 cup Pearl onions (Sambar Onions), skinned 1 tablespoon sambar powder 1 teaspoon Jaggery, (optional) 1 cup Tamarind water / paste 1/2 teaspoon Mustard seeds 1/4 teaspoon Methi Seeds (Fenugreek Seeds) 1 tablespoon Sesame (Gingelly) Oil 4 Curry leaves Salt, to taste Manathakkali Kai Vathal Kuzhambu Recipe - A Spicy Tamarind Curry To begin making Manathakkali Kai Vathal Kuzhambu Recipe, heat oil in a saucepan; add mus...

Poori and potato masala (potato masala curry) go hand in hand. In most of the restaurants, puri is usually served with poori masala. It is a fantastic combination for poori. This potato/aloo bhaji goes well with chapati also.Today we will learn how to make poori masala following this easy recipe with step wise pictures. Poori Masala-How to make Poori masala Prep Time  : 15 mins Cook Time  : 20 mins  Serves : 4  Recipe Cuisine : South Indian Ingredients needed    Potatoes - 5 medium size    Onion - 3/4 cup thinly sliced    Tomato - 1    Green chilli -3 slit    Turmeric powder - 1/4 tsp    Salt to taste     For the seasoning    Oil - 4 tsp    Mustard - 1 tsp    Urad dal - 3/4 tsp    Channa dal /kadalai paruppu- 1/2 tsp    Curry leaves - few     For ...