Home Remedy For Piles / Haemorrhoids – Chinna Vengayam Poriyal, Shallots Stir

Haemorrhoid, also known as piles, affects a lot of people at some point in their lives. My mom used to make this Chinna Vengayam Poriyal, Sambar Vengayam Poriyal once a week. It was definitely there for lunch on one of the days. My dad had a job that involved lot of travel and his eating habits were a little chaos. He suffered from haemorrhoid / piles for some time and she used to make this for lunch everyday for him during that time. Shallots – Chinna Vengayam are believed in ayurveda to be beneficial for lowering inflammation, muscle aches, swelling and water-retention. This recipe is very simple to make and it tastes very delicious too. Shallots are an excellent home remedy for piles. Also drinking lots of liquids and water can be beneficial during this time. Here is how to do chinna vengayam poriyal / sambar onion stir fry.

Peel and chop the chinna vengayam / sambar onion. Set aside.

Heat sesame / gingely oil in a pan and add in the mustard and curry leaves. Let the mustard seeds splutter. Add in the chopped shallots and saute for a minute. Add in the salt and crushed black pepper.

Add in half a cup of water and cover the pan with a lid. Cook on medium flame for about 10 minutes until the onions are soft and cooked and the mixture is almost dry.

Add in two teaspoon of ghee and saute for a minute more. Switch off the flame.

Serve the chinna vengayam poriyal / sambar onion poriyal with rice. Having this daily for lunch can reduce inflammation and is an excellent home remedy for people suffering from piles.

• 1 teaspoon sesame / gingely oil
• 1/4 teaspoon mustard seeds
• 2 sprigs curry leaves
• 250 grams small onion / sambar onions / shallots
• 1/4 teaspoon crushed black pepper
• 1/4 teaspoon salt
• 2 teaspoon ghee

1. Peel and chop the chinna vengayam / sambar onion. Set aside.
2. Heat sesame / gingely oil in a pan and add in the mustard and curry leaves. Let the mustard seeds splutter. Add in the chopped shallots and saute for a minute. Add in the salt and crushed black pepper.
3. Add in half a cup of water and cover the pan with a lid. Cook on medium flame for about 10 minutes until the onions are soft and cooked and the mixture is almost dry.
4. Add in two teaspoon of ghee and saute for a minute more. Switch off the flame.
5. Serve the chinna vengayam poriyal / sambar onion poriyal with rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 15 mins
• Category: Stir-Fry
• Cuisine: Tamilnadu

• 1 teaspoon sesame / gingely oil
• 1/4 teaspoon mustard seeds
• 2 sprigs curry leaves
• 250 grams small onion / sambar onions / shallots
• 1/4 teaspoon crushed black pepper
• 1/4 teaspoon salt
• 2 teaspoon ghee

1. Peel and chop the chinna vengayam / sambar onion. Set aside.
2. Heat sesame / gingely oil in a pan and add in the mustard and curry leaves. Let the mustard seeds splutter. Add in the chopped shallots and saute for a minute. Add in the salt and crushed black pepper.
3. Add in half a cup of water and cover the pan with a lid. Cook on medium flame for about 10 minutes until the onions are soft and cooked and the mixture is almost dry.
4. Add in two teaspoon of ghee and saute for a minute more. Switch off the flame.
5. Serve the chinna vengayam poriyal / sambar onion poriyal with rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 15 mins
• Category: Stir-Fry
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/home-remedy-piles-chinna-vengayam/

Kara Kuzhambu – Spicy Tamarind Stew is an everyday recipe made in Tamilnadu. Its usually served with rice for lunch. There are a lot of different ways in which this recipe is made and it differs a lot between various households. This is how we make at home. Tamarind is an important ingredient in this recipe. You can use fresh tamarind or home made tamarind paste . I find home made tamarind paste to be so easy as it makes for one chore less everyday.

Here is how to do Kara Kuzhambu. Vegetables like Brinjal, drumstick, ladies finger, shallots are very traditional for making Kara Kuzhambu. Today we will be making karakuzhambu using brinjal. Also sesame oil / gingely oil is used for this recipe.

Heat sesame oil in a pressure pan until hot. Add in the fenugreek seeds (vendhayam), curry leaves and garlic cloves. Fry for a minute. Add in the onion and tomato and fry for a minute more.

Add in the sambar powder, turmeric powder, salt, tamarind paste, water and jaggery. Add in the cut brinjal.

Take a mixie jar and grind the coconut and fennel seeds (sombu) with water to a fine paste. Add it to the pan.

Cover the pressure cooker and cook for 2 whistles. Switch off the flame and wait for the pressure release naturally. Do not cook more than that. I prefer to cook in the pressure cooker as its easy and its fast. Many might think that the brinjal might get overcooked. But because we are adding tamarind, the brinjal doesn’t get mushy at all.

Note If you do not want to use the pressure cooker, add one cup more water and simmer the curry for 15 minutes on a low flame.

Switch off the flame and wait for the pressure to release. Serve the Kaara kuzhambu hot with rice.

Main Ingredients

• 1 tablespoon sesame oil
• 1/4 teaspoon fenugreek seeds (vendhayam)
• 2 sprigs curry leaves
• 6 cloves garlic
• 2 medium sized onion, diced
• 2 ripe tomatoes, diced
• 2 inch tamarind or 3 Tablespoon homemade tamarind paste
• 2 teaspoon sambar powder
• 1 teaspoon turmeric powder
• 1 teaspoon salt
• 1 teaspoon jaggery
• 6 - 7 brinjal, cut into big pieces
• 3/4 cup Water

To make into a paste

• 1/4 cup fresh shredded coconut
• 1 teaspoon fennel seeds (sombu)
• 1/2 cup Water

1. Heat sesame oil in a pressure pan until hot. Add in the fenugreek seeds (vendhayam), curry leaves and garlic cloves. Fry for a minute.
2. Then add in the diced onion and tomatoes. Fry for a minute more.
3. Add in the sambar powder, turmeric powder and salt. Add in the tamarind paste and jaggery. Add in the brinjal and water.
4. Take a mixie jar and grind the coconut and fennel seeds (sombu) with water to a fine paste. Add it to the pan.
5. Cover the pressure cooker and cook for 2 whistles.
6. Switch off the flame and wait for the pressure to release. Serve the Kaara kuzhambu hot with rice.

Notes

If using fresh tamarind, Soak the tamarind in 3/4 cup water for 20 minutes. Crush between hands to make pulp. Then use it in the recipe. Do not add extra water.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 15 mins
• Category: Side Dish
• Cuisine: Tamilnadu