The foods that we grow up on are correctly termed as "Comfort foods". The rest of the cuisines come and go, but the heart yearns for the food one has growing up, from their mother's kitchen. That familiar aroma, the enticing flavor and loads of love that got transmitted from one's mom to the plate has a huge place in everyone's heart. Its funny when I think about it, but I do realise that it is now my turn to create that kind of memory for my little one. Recently when I looked back, I realised that inadvertently most of the dishes that I cook are the ones from my own mom's kitchen. Guess, that's where my real comfort lies and hopefully my little one finds his too the same way. Bias aside, I truly (and proudly) believe that traditional (Indian) food is beautifully balanced and nutritious. Every region took its climate into account and designed the menu accordingly. Every meal had different components that complimented each other and made it complete - flavor wise and nutrition wise.

Take this recipe - Milagu Kuzhambu for example. Milagu in tamil stands for "Peppercorn" and Kuzhambu is a general term denoting "any type of stew and/or stew made using Tamarind as base". This immensely popular peppery stew is a regular during the winter months to ward of/ relieve cold and provide warmth. The generous addition of rich Sesame oil that's rich in linoleic acid provides anti-bacterial, anti-inflammatory and antioxidant benefits not to speak of the good fat during the cold season. The benefits of Turmeric is already touted but what's not mentioned as often is that all its anti-cancer (and other benefits) are not completely absorbed without the addition of Pepper. These two go together and it's their combination that makes it beneficial for the our body.

Hence this stew is in a way medicinal - but then most of traditional South Indian foods, when prepared right, are  beneficial. While the traditional method of making the Kuzhambu is in no way laborious or time consuming, this pressure cooker recipe using OPOS® methodology makes it even easier and quick - saving not only time and effort but your Gas/Electricity 'cos of less cooking.

Stove Top Method: You can do this over stove top by first adding oil and preparing the tempering ingredients (step 12). Add warm water and when it starts getting heated add the tamarind paste, jaggery along with salt. Let it come to a boil. While that's happening prepare the spice powder (step 9) and grind it with little water to a smooth paste. Add that to the tamarind water and cook until the stew thickens. Serve