One of the annoying thing I faced recently is Anonymous comments. Well, often it is a spam , just leaving their url (mostly adult). I wonder perhaps my blog title pulled them from Japan. Better read the blog and leave the comment in English my royal anonymous visitor!
Another type of anonymous, leaving same message not rude but over a period of time, it is frustrating! Ok, I went to look the IP and the county, surprisingly, I saw someone coming from different URL, I followed and landed in Italian site where my whole blog post is scraped without my permission! Shocked , I sent a mail , they removed immediately my blog. Now, I am bringing to your attention. I have noticed many of fellow blogs (which I follow) was spotted in their site. I don't know if the blog owner suggested or they scrapped! Please check if you feel concerned!
foodanddrinks dot sonorika dot com/top/
Please respect others hard work , not easy task to maintaining a food blog and chasing all the unwanted fellows!
I closed the anonymous comments in my blog, just for few days to see the difference. Got my dose of junk!
Today post, the gravy is coming from Tamil recipe book : Mangaiyar Choice -"Samiyal Kalai". I was looking for Foreign language book in my local library and found many Tamil books which I didn't expect! The book contains many chefs collections , recipes were telecasted in Sun TV cookery shows.
The gravy was excellent, perfect for my tongue taste! I followed exactly the recipe. My only modification for next time, it leaves a slight bitter taste - my guess is methi seeds ( I reduce in ingredient below).
Another type of anonymous, leaving same message not rude but over a period of time, it is frustrating! Ok, I went to look the IP and the county, surprisingly, I saw someone coming from different URL, I followed and landed in Italian site where my whole blog post is scraped without my permission! Shocked , I sent a mail , they removed immediately my blog. Now, I am bringing to your attention. I have noticed many of fellow blogs (which I follow) was spotted in their site. I don't know if the blog owner suggested or they scrapped! Please check if you feel concerned!
foodanddrinks dot sonorika dot com/top/
Please respect others hard work , not easy task to maintaining a food blog and chasing all the unwanted fellows!
I closed the anonymous comments in my blog, just for few days to see the difference. Got my dose of junk!
Today post, the gravy is coming from Tamil recipe book : Mangaiyar Choice -"Samiyal Kalai". I was looking for Foreign language book in my local library and found many Tamil books which I didn't expect! The book contains many chefs collections , recipes were telecasted in Sun TV cookery shows.
The gravy was excellent, perfect for my tongue taste! I followed exactly the recipe. My only modification for next time, it leaves a slight bitter taste - my guess is methi seeds ( I reduce in ingredient below).
Print
Ingredients:
Tamarind: 1/2 ounce or "key lime "size
Pearl onion: 10 num or 1/2 cup
Garlic: one whole/ peeled
Turmeric powder: 1/4 tsp
Curry leaves: few
Mint: few leaves
Salt: according your taste
Coriander seeds- toor dhal- bengal gram: each 1 1/2 tsp
Methi: 1/4 tsp
Curry leaves: 5 to 6 leaves
Mustard seeds: 1tsp
Channa dhal/bengal gram: 1 tsp
Curry leaves: few
Method:
First soak the tamarind in 1/2 cup of warm water. Or add cold water in tamarind and microwave 30 seconds.
Extract the juice only .
Grind the sesame seeds and masala powder together or separately!
Now start with the seasoning, heat the oil and do the seasoning.
Add the pearl onion and garlic and fry until translucent.
Pour the tamarind extract, turmeric. Let it boil 5 to 8 min in simmer.
Take a cup of water, mix the masala & sesame powders. Stir in tamarind gravy and let it thick ( the gravy will start to be thick quickly) adjust the salt, add the mint leaves.
The original recipe asked to add jaggery but I didn't. If you feel tangy u may add. I suggest not because it was perfect!
I would suggest to add baby brinjals which would be excellent!
Sending to Priya who is hosting CWS:Sesame seeds
Ingredients:
Tamarind: 1/2 ounce or "key lime "size
Pearl onion: 10 num or 1/2 cup
Garlic: one whole/ peeled
Turmeric powder: 1/4 tsp
Curry leaves: few
Mint: few leaves
Salt: according your taste
To toast & grind
Sesame seeds: 1/4 cupTo roast and grind:
Red chilli: 5 numCoriander seeds- toor dhal- bengal gram: each 1 1/2 tsp
Methi: 1/4 tsp
Curry leaves: 5 to 6 leaves
Seasoning:
Gingelly oil: 1 tbspMustard seeds: 1tsp
Channa dhal/bengal gram: 1 tsp
Curry leaves: few
Method:
First soak the tamarind in 1/2 cup of warm water. Or add cold water in tamarind and microwave 30 seconds.
Extract the juice only .
Grind the sesame seeds and masala powder together or separately!
Now start with the seasoning, heat the oil and do the seasoning.
Add the pearl onion and garlic and fry until translucent.
Pour the tamarind extract, turmeric. Let it boil 5 to 8 min in simmer.
Take a cup of water, mix the masala & sesame powders. Stir in tamarind gravy and let it thick ( the gravy will start to be thick quickly) adjust the salt, add the mint leaves.
The original recipe asked to add jaggery but I didn't. If you feel tangy u may add. I suggest not because it was perfect!
I would suggest to add baby brinjals which would be excellent!
Sending to Priya who is hosting CWS:Sesame seeds
Comments
Thanks for giving us the info about the blog.
Previously you had the option of Name/URL to leave back a comment. Now it asks me to give a google account or a open ID, so I gave my google id which will redirect you to my main blog :(
Since I am not hosting from blogspot.. But anyday you know where I am. Hope the spam will stop now.
I am flooded with offers to gamble in spam...May be they know it is recession here?
Gravy looks lipsmacking :-)
Tamarind gravy is mouthwatering, must try. Yeah, Fenugreek seeds can make anything bitter, got to be careful. As they say, too much of good a thing can be bad! :)
Sesame seeds gravy.. sounds very similar to Ellu kulambu that I make.. Will try your version soon.. Looks very appetizing!
The sesame tamarind gravy sounds fantastic, great combination !
Good to know that you can find Tamil books/magazines in the library.
Recipe sounds very authentic and nice:)
Reg. anonymous comments: Yes dear. I am also getting some frustrating comments in an unknown language. Then a rude person is targeting my goat leg soup and some non veg items with very vulgar words. I am so nervous after reading them. So now I added word verification to the comment section. Now I am not getting them..phew:)
Gravy looks very tasty..i like anything tangy, seasame seeds balances it well and give nice consisitancy as well.
My MIL makes something very similar, but she does add jaggery in it.
Yours looks so tempting that I am ready to dig in now!!
How r u? after a long tie i a coenting in ur blog.Thx for the info me too had a comment in my previous post ,had deleted it.
This gravy luks new to me and luks yum..
and very true about the comments..am also getting lot of irrelevent anonymous comments in my blog...
Coming back to the recipe: isnt it amazing to find Indian regional books in library! I found some Marathi books and was absolutely thrilled. The gravy looks delicious and very unique.
After getting few annoying comments, I set word verification and moderated comments for posts older than a month. I haven't got any after that.
Love the chutney, never ghad tghem but the ingridient list sounds really yumm and it looks so so drooley delcious.
That gravy looks yummy dear..perfect wid rice to tickle the taste buds,,
should find out a way to ban their IPs directly....
gravy -aa paakarthukku vayee oorudhu, I simply love the ellu/puli combination, looks great! nalla muru murrunnu vathal-um sore-kooda saaptaa super-aa irukkum!!! you've made me hungry now, hehehe!!
sari, Priya unakku thothi vittutaangala indha sesame-arama va???? (like confo, brico, ehehe, excuse me for these kadi jokes)
have a nice week end!!!
Lucky you finding those books in your library. Here I cannot find evn ordinary books in the local library! LOL
Thanks for that info. Looks like my blog is also there!
I have never had a gravy like this. Looks really good, brinjals in it sounds like a good idea
I thought it was some who like to cook and didn't know that much english.
Gravy looks so colorful and nice.
This is a new gravy for me. Sure I'll love this tangy and spicy curry :-)thanks Cham
i've blocked anonymous comments on my blog, so don't have much of a problem. but recently i found a lot of junk charecters with an strange link. i always check before accepting/rejecting a comment, and this one started opening a porn site, whew!!!
nice recipe once again.
Anyways the tamarind gravy looks so tempting and I am all drooling over the pic!!!!
I also keep getting anonymous comments and it's frustrating!
thanks for letting us know.
Tangy and mouthwatering kuzhambu!
I also get these annoying adult content advertisements. That's why
I removed the anonymous option but still it continues. I didn't realize that many people are suffering without this option.
Soma(www.ecurry.com)
sesame seed gravy sounds wonderful...
(nithubala-recipes.blogspot.com)
Cham,My blog is not connected to my google id, so i am unable to comment here.There is no were i can enter my details(ie., Name and URl option)
The curry is my favourite with its tamarind base and spices
Our veggies are gone, only winter ones survived.
www.ruchikacooks.com
Coming to the gravy, looks so rich and delicious :)
Even I am getting those anonymous comment I think 2-3 for a day and just noe i delete 2 in un known language .. thanks for the info dear...
The gravy looks delicious..tangy gravies are my weakness:)
the gravy looks yummylicious. :)
Onnum vangalai, vangara mathiriya irruku angae? Yennachu with you?
Nice to know how you chanced to flip through this recipe. So glad you are sharing this tangy gravy in the Tamil cookbook with all of us. Sesame in combination with tamarind sounds great. Though I agree with you on the taste being perfect without the addition of jaggery, I have started enjoying a little jaggery in some of my dishes, perhaps due to my learning from Pedatha!