This week’s Organic Kitchen Series has this recipe which is a very tasty and healthy Kuzhambu using very tender home grown Pirandai/ Veldt Grape stems and fresh curry leaves. This goes well with hot rice, Curd rice and with idly dosa too. Addition of Palm Jaggery (Yes, you heard it right) and Gingelly Oil gives a unique flavour and taste to this gravy.
I am a full-time UX Architect in Healthcare IT with a great passion for cooking. I love experimenting with healthy and traditional food. Being an Agriculture graduate turned Medical Geneticist, I try to source organically grown ingredients from farmers and added the health benefits of each ingredient in most of the recipes that are posted here. This is more a personal database (hence DB in the name) of my family recipes and my trials on organic ingredients.
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KitchenDB - My Passion for Healthy Cooking 