Nivedhanam

Pachai Milagu (Green Pepper) is something that I got introduced recently (in the last one year)... Amazing aroma and taste.. It also has a signature flavor that one cannot forget.. I made a kaara kuzhambu with it.. As usual, I did a lot of internet search for recipes and referred to Valli's site and a few more and made mine with a few changes.. Some sites tell you to grind the masala along with the peppercorns, but since I was using it for the first time, I wanted to use them whole. Every peppercorn when you bite brings a zinggggg!!! This goes best with hot steaming rice!!

Mangoes are delicious, they are called the King of Fruits is what I am teaching my little one now.. So true.. Mango when eaten raw or when eaten as a fruit is super yummy and delicious.. It is also very versatile. I have made few recipes with Mango and Manga (raw mango) and have loved each of it. It is Mango season now and I wanted to do a different recipe that I have not tried before and answer was the easy and quick authentic mor kuzhambu made with Mango. Loved this recipe for its taste, easy of making it, its authenticity and such a different one.. A delicious mor kuzhambu made with mangoes. This mor kuzhambu is also very quick one to do..

Come and travel with me to the beautiful coastal territory of Pondicherry. It is an Union Territory consisting of four unconnected districts of Pondicherry, Karaikkal, Yanam and Mahe. The city of Puducherry is divided into two sections – The French quarter and the Indian quarter. From Wiki – “Many streets retain French names, and French-style villas are a common sight. In the French quarter, the buildings are typically colonial style with long compounds and stately walls. The Indian quarter consists of houses lined with verandas and with large doors and grills. These French and Indian style houses are preserved from destruction by an organisation named INTACH. The French language can still be seen and heard in Puducherry.” From mapsofindia – “The French and the Indo style have given birth to an innovative taste that is simply marvelous. The influence of the neighboring areas like Tamilnadu, Andhra Pradesh and Kerala is also visible. The concoction of the various kinds of cuisines is something to be savored and relished” Coming to today’s recipe it is a kuzhambu made with garbanzo beans. You could also used peanuts instead of garbanzo beans.. You will not need to soak the groundnuts overnight. Just pressure cook it and use it. Kuzhambu and sambar varieties are part of our daily food. There are many varieties and variations. Each of them very comforting and lip smacking.. Eat them with rice and you can call it a meal.. A delicious kuzhambu which is tangy and lip smacking.. I got this recipe from here and loved it..