Dried Citron Spicy Gravy / Narthangai Vethakuzhambu

This citron spicy gravy has a tangy and a unique flavor of the citron. Especially "mommies-to-be" in their first trimester will love this as it combats nausea.

For me, the first trimester was very difficult. I had to fight the morning sickness and nausea  every single day. I couldn't take the fragrance of few dishes that I used to like. I had a tough time in the kitchen wondering what I should cook to suit my palette. These gravies can come to your rescue if it is made less spicy and consumed in small quantities.(Spice and citrus fruits can cause acidity/heartburn).

 

The little pleasures in life is when you spend time with your besties from school and college and your Family. The amazing feeling you get when you know they are there during the important facets of your life. The little cute sweet niece and nephew gifting me, kissing me, running behind me, feeling the baby inside my tummy, the super innocent questions they asked me , the dance and music performances they did for me, their contribution in decorating the party hall for my baby shower ... WoW , I was a VVIP! 

These people organized some funny games that K and I had to play; - a rapid fire round about baby care in the first few months ; projecting the baby pictures of our friends and families and asking us to guess; match the following game where we had to match the celebrity and their kids. I gave an average performance. :-)

To top this all , they ordered a yummy food from sarvsri and a delicious cake from Linuskitchen 

My blogs are like a not-so-personal-diary where I can share the beautiful moments I have had. And you may get some ideas from here that you can use it for your loved ones. :-)

Serves : 3
Cooking time : 15 minutes
Prep Time : 5 minutes

Ingredients:

3-4 pieces dried unriped citron / narthangai (in tamil)
2 table spoon sesame oil
½ tea spoon turmeric powder
2 cups tamarind water extract
(soak 2 goose berry sized tamarind balls in hot water for 2-3 mins and get a thin extract out of it)
Salt as needed
2 tablespoon sambar powder
1 tablespoon Jaggery
Rice Flour (optional)

To Temper
 ½ teaspoon mustard
1 teaspoon urad dal
1 teaspoon split bengal gram
½ tea spoon Fenugreek seeds
3 red chillies 
A pinch of asafoetida
A bunch of curry leaves

Method
1. In a deep pan add 1 table spoon sesame oil and add everything under To Temper and saute for a minute.
2. Add the dried citrons and saute for a 2-3 minutes in a low flame.
3. Add the tamarind extract, turmeric powder, sambar powder and salt.close the lid and allow it to boil until the gravy thickens and the raw smell disappears.
4. After 10 minutes, add jaggery little by little to balance the tangy flavor from tamarind and citron.
5. If it is watery, mix rice flour with water and add it to the gravy.
6. Drizzle 1 tablespoon sesame oil in the end . This gives a nice aroma to the gravy.
7. Serve hot with rice or as an accompaniment to any upma , idly, dosa.

Tidbits
 

                                          Pic courtesy : Shanthisthaligai.blogspot.in

Did you know dried citron

1. is used to treat nausea , sea sickness , dysentry and vomiting
2. is a rich source of vitamin c
3. can improve appetite , relieve from stomach ache and treat intestinal ailments.

Orange Peel Spicy Gravy

I am a big fan of spicy food! 

Here's a simple Tambrahm recipe. We call it VethaKuzhambu (and some call it Orange Peel Pachidi) in Tamil. 

We do Vetha Kuzhambu at least once a week at home.

I didn't have any cravings specifically when I was pregnant. But the only food that kept me going during the first trimester was all the spicy gravies(Vetha Kuzambu, Molagu(pepper) Kozambu etc). 

This dish is famous mainly because

1. It is simple to prepare

2. Tastes great with many South Indian food Items (Dosa,Idly,Upma)

3. Roasted Pappad is the best accompaniment when mixed with rice. 

4. Can last long if refrigerated properly.

5. Can be prepared in a Jiffy!

Before going to the recipe , Here's a sneak peek to my baby book!

I love making scrap books. When you read it after a few years, it will be like a time machine taking you to a different world altogether. It brings a beautiful smile and reminds you of the best moments you have had! 

This is my 4th scrap book; First one was for my best friend from school - SG's wedding. Next one was for my best friend from college - A's wedding and third was for my best friend "S" b'day. 

To all  "expectant mommies" do make a baby book ! Make sure everything is hand written :-)

I have recorded everything that happened since I conceived. Saved photos and videos month-wise to see how she is changing every month. Even created a gmail account for my kid(Sister In Law's idea)!( At least let them have a decent email ID, instead of random numbers and special characters  appended to our names).Will continue to constantly update this book every month until she turns one and later on during special occasions!

Coming back to the recipe....

Source: My Aunt
Cooking Time : 15 mins
Prep Time: 5 mins
Serves 3 people

Ingredients:
Orange Peel from 1 Orange. (Julienne cut)
A bunch of Curry Leaves 
1 pinch Asafoetida
1 teaspoon turmeric powder
2 table spoon sambar powder or 1 tablespoon chilly powder
3 tablespoon sesame oil
1 teaspoon mustard seeds
2 cups tamarind water extract
(soak 2 goose berry sized tamarind balls in hot water for 2-3 mins and get a thin extract out of it)
Jaggery as required
Salt as required

Dry Roast
½ teaspoon fenugreek seeds

1 teaspoon black pepper balls

1½ teaspoon sesame seeds

1 teaspoon Jeera/Cumin seeds

                                 

                                         

Method:
1. Dry roast all the ingredients under dry roast section and grind it.
2. Take a cooking pan, add 1 table spoon sesame oil and add the orange peel and sauté it for a couple of minutes.
3, Add turmeric powder, chilli/sambar powder, asafoetida and sauté for a minute
4. Add tamarind extract, salt , dry roasted powder and close it partially with a lid. Boil it until the gravy thickens.
   (should be around 10mins).
5. Orange peels would have cooked by now and the gravy will taste bitter. So add Jaggery little by little to balance the taste.
6.Finally , In a separate pan, pour 1 table spoon sesame oil, mustard seeds and wait until it splutters ,then add the curry leaves. Pour it to the thickened gravy and sprinkle 1 table spoon sesame oil to get nice aroma.

Orange peel gives some zing to the gravy! Mix it with rice and serve it with a pappad.

Tidbits

Did you know Fenugreek seeds are:

• Excellent body coolants
• Relieves from stomach cramps (especially during menses)
• Excellent source of lactation.