Markandam means thoracic cavity in Tamil. It consists of the ribs and the muscles on them. My grandmother used to prepare this breastbone curry whenever we were recovering from an illness. She believed that the minerals from the bones helped to build immunity. That is why it is called ‘Rasam’ meaning extract. Because it is rasam, the gravy is quite thin in spite of the coconut added to it. It is my favourite mutton preparation, and I used to pester my mother to make it even when we were not ill. Having piping hot markandam rasam with piping hot rice in winter is absolutely divine 🙂
- Markandam Rasam (Breastbone Curry)
I have come across a wide variety of dishes from many states as students from all across India attended Women’s Christian College, Chennai. This is a dish from Andhra Pradesh. My student M.S. Vani prepared this dish in my dietetics lab session. I was very impressed by its nutritive value, and the dish was novel to me. I got the recipe from her and modified it by adding onion to improve the flavour. I also reworked the cooking method to cook the tomatoes with the onions and boiled the carrots to remove the raw flavour.
Carrot Tomato Curry
Pirattal in Tamil means stirring or turning. My mother called this recipe sadha meaning plain/ordinary/simple. It does live up to its name as only the coconut and ginger-garlic paste need grinding. She used only garlic, but I have substituted it with ginger-garlic paste to spice it up. This pirattal is so easy to prepare that even cooking noobs can try it 🙂
Sadha Mutton Pirattal (Simple Mutton Curry)
The unique flavour of prawns lends itself to be combined with different kinds of vegetables. I have already posted a few such recipes (Prawn and Colocasia Curry, Prawn and Cabbage Curry, Prawn and Snake Gourd Poriyal). Another advantage in combining prawns with vegetables is that it has no skin or bones, and the flavour does not vary with the type of prawn. I created this recipe combining prawns with capsicum and a different combination of spices from the others.
Prawn and Capsicum Curry
I have been asked by several friends for a good Mour Kuzhambu recipe. Mour kuzhambu is a good way to use leftover curds and there are various ways in which mour kuzhambu can be made. I have given here the Thirunelveli mour kuzhambu my mother used to make. This is mild and slightly sour, the sourness depending on how the curds are set. My mour kuzhambu is not too sharp because the curds that I set at home is thick and not sour. I have come across spicy versions using ground green chillies but I use them whole. This is an all-season dish, as you can use different vegetables with the same gravy.
I came across this dish when it was presented in a cookery competition in the Women’s Christian College in the 1970s. I was fascinated by the colour, texture, and flavour of this methi with potato. However, the recipe won only a 3rd place in the contest. I asked my student Samyukta for the recipe, and she wrote it out for me immediately. The original recipe was very spicy as Samyukta is from Andhra Pradesh. I have toned down the spice to give it a more subtle flavour.
Methi Urulaikizhangu Curry (Potato and Fenugreek Leaves Curry)
The term ‘Vendhaya Kuzhambu’ is actually a misnomer. Vendhayam is fenugreek. The amount of fenugreek used in this curry is very very small, but in Thirunelveli (where I’m from) this garlic and shallot curry is always referred to as vendhaya kuzhambu. It is usually served with plain boiled rice, but I particularly enjoy it with idlys :).
Vendhaya Kuzhambu (Garlic and Shallot Curry)