Tamarind water

Tamarind Water

Many South Indian kuzhambu (pulusu / huli) recipes require tamarind water. Preparing tamarind water from pulp can be quick, if you use the microwave. Tamarind is available in pulp form at ethinic Indian Grocery stores. Though you could also get tamarind paste, I find that the dish turns out watery when I use it. Here's how I prepare tamarind water from pulp.

1.  Take a lime sized ball of tamarind pulp. For most recipes that serve 4 people, this measurement is sufficient.
2. Take a cup of water in a microwave safe bowl.
3. Add the pulp to the bowl and microwave on high for 30 seconds.
4. Let stand for 5 minutes or until the water is warm enough for the touch.
5. Squeeze out the liquid from the tamarind pulp. Add the tamarind water to you dish.
6. Refill the cup with half a cup of tap water and squeeze the pulp again. This water will be a little thin compared to the first one.
7. Add this water also to your dish.

Different Oils in my kitchen

I use a wide spectrum of oils in my kitchen. While it has become popular to use olive oil in all aspects of Indian Cooking nowadays, I believe that this is not always good. Pairing the right kind of oil to right heat requirement is key to healthy cooking.
Some oils have a low smoking point while some others have a high smoking point. Using a high smoking point oil in a salad is not healthy. Similarly, low smoking point oils will cause carcinogens in your food, if you use it in a high heat cooking.

1. Low smoking point oil: Oils like Gingelly oil and extra virgin olive oil are suitable for low or no heat recipes like salad dressings, idli spice (இட்லி மிளகாய் பொடி ) or finishing a recipe. Some recipes like Lemon rice, tamarind rice etc. taste better topped with a little oil. Use these oils in this scenario.
2. Medium smoking point oil: Oils like plain olive oil are suitable for medium heat activities like sauteing.
3. High smoking point oil: I use canola oil or sesame seed oil for high heat like deep frying, stir frying etc.

Respecting this guideline to match oil to usage helps you avoid increased carcinogens in your diets. Carcinogens are cancer causing oxidants in your diet and the lesser the better!

Thickeners in kurma

As a child, I always preferred onion/cucumber raita with Biryani. But, of late, I have taken a liking to having kurma instead. The first few times I tried cooking Vegetable Kurma, I couldn't get the consistency right. It was always very watery. Adopting one of the following thickeners saved my day and my Kurma!

According to my mom, there are threee different ways to thicken up kurma:

Kurma / Stew Thickeners:

1. Coconut milk:

The first expressed milk from half a coconut could be used as a thickener. When the stew starts to boil, add a little of the second expressed cocunut milk, and remove from heat.

2.  Ground nuts:

Soak half a cup of almonds / cashews/ peanuts in warm water for 30 minutes. Grind this in the smallest jar of your mixer until the paste is smoother than chutney. Add this paste to your stew and let boil for 5 minutes.

3. Vegetable mash:

Adding mashed vegetables to the stew adds an interesting dimension to the end product. I usually fish out a ladle of vegetables from the stew and pulse it in the mixer. Or, if you plan ahead, you could save a  few pieces of vegetables at the beginning and grind it raw in the mixer. Add this raw pulp to the pan in the beginning and let it saute and simmer for a while. this takes out the raw smell.

4. Poppy seeds:

This is the least preferred way in my mom's kitchen, as poppy seeds in your diet could make you lethargic and drowsy. If you prefer to use it, soak 2 tablespoons of poppy seeds in warm water for 30 minutes and grind it to a smooth paste. Adding a little salt helps get the desired smoothness.

5. Unconventional tip for a quick thickener:

If you have leftover cocunut or peanut chutney from the previous night, add this to your kurma. Ta da, an instant thickener without compromising taste. This is my mom's secret tip that has helped me in a stitch.