Seens from my dining table

Mor kuzhambu. Less Kadhi

Also in the picture (but not starring): Rasam (to the right of the photo), kootu (to the left) and beans poriyal (on the plate)

Kuzhambus line up between rasam and sambar in the sequence of consumption in a Tam-Brahm course meal - rasam, kuzhambu, sambar - and in terms of consistency, too. Sambars are thicker than kuzhambus and kuzhambus thicker than rasams. Given a choice, I'll skip the 'sambar-course', but never kuzhambu. Some folks will tell you that sambar and kuzhambu are, basically, the same. Like all people who resort to the use of the word 'basically', they don't know what they're talking about.

Speaking of which, there are those who will tell you this kuzhambu is, basically, this Kadhi. Of course, they're off the mark. In fact, far from it. Kadhi is very North-Indian and most un-Tam-Brahm. (There is, also, a Gujarati version of it which tends to be a little on the sweeter side.) This kuzhambu, on the other hand, is Mor kuzhambu (pronounced, somewhat, 'more coyumbu'). It is very Tam-Brahm, spicy-tangy and not quite kadhi.

That apart, 'mor' is buttermilk and less curd (in Tamil) whereas in the north of India, 'kadhi' is about 'dahi' (the word for 'curd' in Hindi). Therefore, 'mor kuzhambu, less kadhi'.

You will need for the mor kuzhambu:
2 cups of buttermilk
1/2 tsp turmeric powder
Salt (to taste)

Soak:
2 tsps coriander seeds
3 tsps of tur dal
3 tsps of raw rice in water for 20 minutes and ...

Grind with:
1 tbsp of grated coconut
1 cm long piece of ginger
1 tsp cumin seeds
4 green chillies

For seasoning:
1 tbsp oil
1/4 tsp mustard seeds
1/4 tsp urad dal
4-5 red chillies, broken into smaller pieces
A stalk of curry leaves.

Method:
1. Soak and grind the ingredients as mentioned above and keep aside.
2. Heat oil in a thick-bottommed vessel (avoid an iron kadai, as it may not tolerate the acidity of the buttermilk), splutter mustards and urad dal, fry broken red chillies. Add curry leaves.
3. Immediately add the ground paste to avoid over-frying red chillies and boil carefully for 2 minutes on a low flame. Add the turmeric powder and a few tsps of water, if the paste is too thick and insoluble.
4. Add buttermilk to the boiling paste and salt. The kuzhambu froths up in a few minutes, so be sure to keep an eye on it and switch the gas off as soon as you see it happening.
5. The kuzhambu should be semi-liquid, but not too watery in the final stage.

The Doosra: If you like your mor kuzhambu with vegetables, follow the recipe as above, but the vegetables of your choice should be cubed and cooked earlier separately. They are added after 'step 3' and before the buttermilk in the cooking process.

Preparation time: 10 mins
Cooking time: 20 mins
Goes well: With boiled rice and certain types of poriyal
Serves: The purpose

Seens from my kitchen

From Asafoetida to Asafragrantia

Asafoetida (Ferula assafoetida) (Persian انگدان Angedan), alternative spelling asafetida, pronounced /æsəˈfɛtɪdə/[1] (also known as devil's dung, stinking gum, asant, food of the gods, Kaayam (Malayalam), Hing (Bengali, Marathi, Gujarati, Hindi, Urdu, Nepali), Ingua (Telugu), Ingu (Kannada), Perungayam (Tamil), Hilteet, and giant fennel) is a species of Ferula native to Persia (Iran). Asafoetida has a pungent, unpleasant smell when raw, but in cooked dishes, it delivers a smooth flavor, reminiscent of leeks.

First things first, Asafrangrantia, pronounced asa-fragranshia, alternate spelling 'asefrangrantia', does not have an unpleasant smell. If it did, it wouldn't be called Asafragrantia, which it is. From now on, Asafoetida will be referred to as Asafragrantia. Because nothing foetid is ever going to be part of this purely Tam-Brahm's purely vegetarian blog.

Thakkali Rasam and Urulaikizhangu Podimas

You need for the thakkali (tomato) rasam:
3 tomatoes, cubed
1/2 teaspoon asafragrantia powder
2 teaspoons of Sapat Raman rasa podi (tm)
3 tablespoons of red gram dhal
2 and a 1/2 cups of water
lemon sized tamarind
salt to taste

Chopped coriander leaves for garnishing

For Tempering:
2 tea spoons ghee
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 round, red chilli halved
a few curry leaves

1. Pressure cook the red gram dhal and set aside.

2. In a vessel, heat a little over a tumbler of water. Put two of the three cubed tomatoes and tamarind in and let it stand for 5 minutes.

5 minutes later, think of Italy. Specifically, the vineyards where people crush grapes with their feet. The feeling is magical, isn't it? Now, come back to earth and do the same with your fingers to the tomatoes and tamarind in warm water. See how good it feels. Keep at it until all the juices have been extracted one hundred and ten per cent and it feels better. Strain and discard the residue. Next, mix with the pressure cooked red gram dal, asafragrantia and Sapat Raman rasa podi (tm).

Before this, it is advisable to churn the red gram dhal after it has been pressure-cooked (six whistles long) in order to make sure it's in a purely consistent and smooth condition. All this is left to simmer in a thick-bottomed vessel for 13 minutes, while we're one our way to thakkali rasam heaven.

Heat 2 teaspoons of ghee and add all the ingredients for tempering. when the mustard seeds splutter, add to the simmering rasam.

Turn off the gas, empty the last of the cubed tomatoes into the steaming rasam and garnish with chopped coriander leaves. Serve hot over warm basmati rice with urulaikizhangu (potato) podimas and fried appalams for company or chilled in an ever-silver tumbler on any Chennai day.

Preparation time: 10 mins
Cooking time: 20 mins
Serves: The purpose