Tomato Kulambu

Cold weather, chill in the air, grey sky, naked trees, damp roads, slippery footpath, grumpy faces…. Yup… its winter…
Christmas lights, cosy couch, warm blanket, sizzling cup of coffee, hot bowl of soup, beautiful memories… Yup… it’s also a winter.
Winter has two faces. One is that of cold and gloomy and another of warmth and cosiness. Choice is ours to make. Every season has its own charm, its own beauty… So why most of us neglect that and look at negatives? May be its human nature… I have seen many people grumbling for summer in winter and winter in summer. This way they forget to enjoy life. The life has so many things to offer. So why don’t we enjoy our present than brooding over past and dreaming about future.
Mmmm... As far as I’m considered, when it comes to food in winter it has to be spicy, hot and peppery… What else can be better than hot and spicy Chettinadu Kulambu to beat the cold winter? So here is my second Chettinadu recipe, Tomato Kulambu.

Tomato Kulambu

Ingredients:
4-5 medium sized Tomatoes, cut into big cubes
3-4 Green Chillies, sliced
Few Curry Leaves
2 medium Onions, sliced lengthwise
1/2 tsp Turmeric Powder
1 cup Tarmarind Extract
1 tsp Black Pepper Powder
1 tsp Jaggary
To Grind I:
5-6 Red Chillies
1/4 inch Ginger
1/2 tsp Jeera/Cumin Seeds
2 tbsp Grated Coconut
To Grind II:
1/4 cup Grated Fresh Coconut
2 tsp Poppy Seeds

Hot and Spicy Tomato Kulambu

Method:
Heat little oil and fry green chillies, onion and curry leaves.
Add ground paste-I,tomato pices, turmeric powder and little water.
Cover and cook till tomatoes become soft.
Add tamarind extract and cook for few minutes in reduced flame.
Add salt, jaggary, ground paste-II and allow the gravy to come to boiling point.
Remove from fire and serve hot with plain rice.

Chettinadu Tomato Kulambu

Variations:
Omit tamarind extract and add thick coconut extract.
You can add potatoes and drumsticks along with tomatoes.

Final Verdict:
Wooha… Hot, spicy, peppery, delicious… Tomato Kulambu was all these and much more. Although it was spicy it also had a touch of sour and sweetness to it from tamarind extract and jaggary I added. The colour was rich and dark, reminded me of ruby studded gold bowl;) It did certainly kicked my cold;) I love spicy food and nothing can beat Chettinadu Kulambu. It was perfect for our cold winter night’s dinner.

Tomato Kulambu

Chettinad Garlic Kulambu

Chettinad cuisine is a speciality in Tamil Nadu and is absolutely delightful for those who like hot and spicy food. Chettinad is a region of the Sivaganga district of southern Tamil Nadu state, India. It is known for its culinary delicacies and its famous all over the world for the varieties spices used. Oil and spices are liberally used in the cooking and most dishes have a liberal dose of peppercorn, cinnamon, bay leaves, cardamom, nutmeg, green and red chilies, etc.
Once you taste any Chettinad dish you will never forget the taste of it. I adapted this receipe from one of my friend's mom and it turned out great. If you like spicy and tasty food then I highly recommend you to give it a try once.

Chettinad Garlic Kulambu

Ingredients:
3 pods Garlic
11/2 tsp Black Pepper
1/2 cup of Small Onions, peeled
1/4 tsp Dhania/Coriander Powder
1 Lemon sized Tamarind
1 tbsp Jaggery

For Seasoning:
1 tsp Mustard Seeds
1/4 tsp Hing/Asafoetida
Few Curry Leaves
2 Dry Red Chillies
1 tbsp Oil

Pound Coarsely:
3 Tomatoes
1 big Onion or 10 small peeled Onions

Hot and Spicy Chettinad Garlic Kulambu

Method:
Peel the garlic and crush them in mortar.
Soak tamarind in water and extract 2 cups of puree.
Fry pepper in ghee and crush coarsely.
In a pan, heat oil and add seasoning ingredients, garlic, small onions and crushed pepper.
Fry the above for few minutes and then add dhania powder, pound mixture and fry for few minutes.
To this add tamarind extract, salt, jaggery and boil till oil floats.
Serve hot with rice or idlis.

Chettinad Garlic Kulambu

Variations:
Add sliced brinjal/egg plant or okra/ladies finger instead of garlic.