Meenakshi Ammal Recipe Book
Camie Fons
Are you tired of cooking cabbage in the same way or you want to make someone who doesn't like cabbage (Like me ;) ) ? There are so many reasons to try an ingredient in different ways. Before marriage whenever my mom makes cabbage at home I just share a look with my brother and he just eats my part too :D (Sshhhh !! I don't want my mom to read this)
Myself and my husband both of us find reasons not to buy cabbage while grocery shopping, but we both know we cannot continue doing this. Once i came along this recipe from a cookbook by meenakshi ammal found it very interesting.
Then in a tadka heat oil, once smoking add mustard seeds and wait for it to splutter. Then add in rest of the ingredients and saute for few seconds and add it to the cooked cabbage stew and mix well. Cabbage Bhaji is ready.
Hi Raaga,
I always have an inclination towards Iyer and Iyengar recipes. Thats my many of Meenakshi ammal's smaiathu paar recipes became our families favorites. especially the milagu kuzhambu, pathir peni etc.
This one is really nice and simple and wud definitely want to try...thanks for sharing.
I will be posting milagu kuzhambu soon. I, however, am very disappointed with the Samaithu Par series. I was just telling my mother that last night.
Thanks for dropping by. I hope you will keep coming back.
Hey Raaga,
C'mmon my friend!! I am an Iyer and i have grew up eating this dish just the way you mentioned with Parippu Saadam with ghee and Seppankizhangu Mor Koottu. My mum used to prepare Seppankizhangu Karamadu as well. That really goes well with "Milaghu Kozhambu". But i do have to mention that after i came to sydney i nearly forgot about this dish and have'nt tried much. Your blog made me crave for this. And i have already decided what my sunday special lunch this weekend going to be. Thank U for sharing Raaga!!!
@Aruna: I am glad to note that this is also made in your home. When everyone around me said there was no such dish, I thought this might have been the case.
Sunday lunch seems yummy. Varalaama?
Hey Raaga, Kandippa Varalaam!!
After all i am going to prepare your dish, so you can certify after tasting it. I will post it in my blog. If you have'nt visited my blog yet here it is. I am very new to this blog world. Started only a month ago.
To be honest Meenakshi ammals recipes are the best I like in South Indian Brahmin cuisine. I like her way of explaining recipes and tips to correct errors. I would imagine what this thin fragile lady would have cooked for years for family and relatives in the olden age kitchen! Hats off to her.
When browsing through the index I hit upon a rasam which uses drumstick. I have never heard about this combo and reading the recipe I wanted to give a try. But I felt the ingredients used might make a somewhat blander version. At home Rasam means hot, spicy and very refreshing. So I got the idea and adapted to my own taste.
How to make it ?
Cut the drumstick into 3 inch pieces. In a thick bottomed vessel add the cut drumstick and add just enough water till the vegetables are submerged. Add a pinch of turmeric and cover and boil for 5-7 mins. The drumstick should b fork tender. Switch off and let it cook. Remove each piece one at a time and place it in a plate. Opening th drumstick piece with a spoon and holding one end firmly on the plate with the spoon, using another spoon remove the flesh. Take the seeds too. This is the time consuming part of the recipe but you will be done in less than 10 mins. Collect all the flesh and keep aside.
Cook Toor dal as here. Soak the tamarind in 2 cups of water for 15 minutes. Squeeze the pulp hard to extract maximum from the pulp. Filter in a colander and keep aside. Mash the cooked toor dal and mix with the tamarind water.
In a thick bottomed vessel heat the oil. When hot and smoking add the mustard seeds and asafoetida. When the mustard splutter add the tamarind and toor dal mix. Add the chopped tomatoes. Smash the garlic pods and add. Let this get hot until frothy. Add the ground pepper cumin powder to this and the drumstick flesh and let te mix come to a rolling boil. Immediately switch off the stove and add the coriander leaves and curry leaves and cover. Let this sit for half an hour for the flavors to mingle.
This makes for a flavorful soup for this cold weather with the wonderful aroma from drumstick and the pepper and cumin. Have this as a warming soup or mix it with piping hot steamed rice with some papads on the side. Makes a hearty meal.
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