Quick Gun Murugun might be fast with his weapons but he can whip up a mean curry too
Dr Rajendra Prasad
Quick Gun Murugun might be fast with his weapons but he can whip up a mean curry too
I am
I have turned a vegetarian. It happened before Murugun.
I begin my day with
Coffee. At home it's filter coffee and outside Bru. Later I do yoga and my pooja. I thank God every day.u00a0u00a0u00a0u00a0
MY breakfast
Puri bhaji.
My lunch IS
For lunch I have rice, a vegetable chutney and a curry. I also eat either a dal, sambar or rasam. A must have for lunch is curd.u00a0
In sweets I like
Junnu. When a calf is born, custard is made from the whey. It is my hot favourite.
Throughout the day
I like to sip on black tea. Nowadays I take green tea with herbs.
In the evening
I like to binge on chilli bhaji or pakoda. A small portion because anyway we eat by 8:30 or 9 pm.
The last thing I have before going to bed
Water.u00a0
My fitness regime
I do yoga for 45 minutes in the morning. It has been my routine since my Film Institute days. Rajnikantji was in the first batch and I was in the second. I recall many evenings in Madras when Rajnikant, Chiranjeevi and I would spend time at Palm Grove, Woodland. But nowadays, we are so busy, we don't meet at all.
My childhood memory of food
In summer, the temperatures would soar up to 50 degrees. But buttermilk gives you a lot of relief.
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I always carry
Uroogai it's like pickle. While shooting in Bombay, I fed Uroogai to the entire unit. I would bring mango, ginger and tomato too, along with 4-5 varieties of podi.u00a0
My fridge always has
Milk and curd.
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My Sunday lunch
If everybody is at home, we cook something different. The achar or sambar too will be different.u00a0
My favourite cook
Is my wife's grandmother. She is the guru of all. She makes delicious ballacharu u2014 balla is a variation of sambar.
I COOK
I make palakura, a curry made with milk. When I would return home I would ask for curry the way my sister makes. So my wife and sister would fight. One day she caught me by the collar of my shirt and said, "Why you don't like the curries I make? You like this curry with milk made by your sister, it tastes like vomit." I got angry and said, "Don't underestimate our curry". To prove my point, I made the curry, for the first time, but it turned out fantastic.u00a0
My comfort food
Hot rice with rasam.u00a0
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I can't resist buying
Vegetables. When I see fresh vegetables, Iu00a0 get excited. I love to grow vegetables at home.
My idea of romantic mealu00a0
Chinese because we both love it.u00a0u00a0
I resemble
A green chilly or so people tell me.u00a0u00a0u00a0
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My favourite...
Spice: Green chilli.
Kitchen appliance: Dosa pan.u00a0
Beverage: I don't drink
Fruit: Banana.
Vegetable: Veerkai. It is like lady fingers.
Favourite Resturaunt
Palmgrove Chennai
Rajendra says, "I like any Chinese restaurant."
However he says his favourite restaurant is the Palmgrove in Chennai that does not serve Chinese food.
Palmgrove is part of the Ballal Group of hotels. It serves vegetarian food only. On the menu, be sure to find a host of South Indian dishes along with North Indian ones as well.
Choose from idlis and dosas, puris and chapatis to an entire South Indian thali. If you prefer North Indian cuisine, the restaurant offers tandoor items. To placate your sweet tooth, dig into a bowl of gulab jamun or basundi.
However South Indian cuisine is their specialty, so stick to it if you do visit the place.
Favourite recipe: Kaddu Palakaruu00a0
Ingredients
1/2u00a0kg pumpkin (kaddu)
1 tbsp oil
Pinch of cumin seeds Pinch of mustard seeds Pinch of methi seeds
Pinch of chana dal
Pinch of white urad dal Few curry leaves 2-3 Chillies (finely chopped)
1 big onion (finely chopped)
Red chilli powder (as per taste)
Pinch of turmeric powder Salt to taste
1 tsp ginger paste Approximately 1 cup milk (enough for the kaddu to be soaked)
Method
Heat oil in a kadai and add cumin, mustard and methi seeds. When the seeds crackle, add the dals.u00a0 Sautu00e9 the dals for two-three minutes. Add the onions, chillies and kadi patta. Sautu00e9 for a few seconds.
Add kaddu and cover with a lid and let it cook on a low flame till the kaddu becomes soft. Add red chilly powder, turmeric powder and salt. Mix well.
Add the ginger paste. Mix well and cover it. Add the milk and mix well. The consistency should be of a curry. As the kaddu is being cooked it will emit a nice aroma. Serve hot with rice.
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