Puli Kuzhambu or Tamarind Curry is a traditional south Indian curry prepared using garlic & shallots. We can enjoy its taste to the fullest only when the flavors of all the spices are completely infused into the curry. So this curry can be used for 2 or 3 days without being refrigerated (used for 15 days when refrigerated). Puli kulambu tastes divine when served with soft idli or spongy dosa/ uthappam/ appam the next day.
It is hard to find an Indian who does not enjoy the soft chewy cottage cheese (paneer), so we like to add paneer into many dishes that we prepare often like curries or pulao (rice). Paneer matar masala is one of the most popular curries prepared in almost every Indian household, and it is usually served with chapathi, roti or pulao.
A wedding feast or a festive feast in our family is incomplete without aviyal. Aviyal is a medley of native vegetables & tubers cooked in coconut gravy. Traditional Indian recipes like kummiyanam, adai, avial, panchamirtham, etc. use assorted grains, pulses, vegetables, or fruits. But nowadays we could find the nutritionists recommending us to include a medley of vegetables, pulses, grains, or fruits in our diet regularly as it prevents vitamin & mineral deficiency. Hence it is a good practice to prepare such foods often and serve them particularly to growing children and old people.