Are you in the mood for having
a spicy kuzhambu? You can try Brinjal Spicy Kuzhambu which goes well with rice
and even Dosa/Idli.
Recipe Cuisine : South Indian | Recipe Category: Kuzhambu
Preparation Time: 10 mins | Cooking Time: 25 mins |
Yields: 1 cup
Ingredients:
Brinjal
|
4
|
Tamarind
|
Gooseberry
size
|
Red
Chilli Powder
|
2
tsp
|
Coriander
Powder
|
1
½ tbsp
|
Salt
|
To
taste
|
Tomato
|
1
|
To Temper:
|
|
Sesame
Oil
|
1
tbsp
|
Mustard
Seeds
|
¼
tsp
|
Cumin
Seeds
|
½
tsp
|
Fenugreek
Seeds
|
¼
tsp
|
Curry
Leaves
|
1
spring
|
Garlic
Pods
|
4
|
Small
Onion
|
6
|
To Grind:
|
|
Grated
Coconut
|
2
tbsp
|
Fennel
Seeds / Sombu
|
1
tsp
|
Procedure:
1. Wash and soak the tamarind
in warm water for 5 mins. Then extract the juice from the tamarind using little
water and keep it aside.
2. Wash and cut the Brinjals
into 4 or 6 pieces and put them in the water.
3. Heat the oil in a pan, fry
the brinjal pieces for few mins. Take them out from the oil and keep it aside.
4. In the same oil, add mustard
seeds and wait for popping. Then add cumin seeds and fenugreek seeds.
5. Add curry leaves and fry
till they become crisp.
6. Then add the chopped garlic
pods and chopped onion. Fry till they become translucent.
7. Add chopped tomato and fry
till they become mushy.
8. Add red chilli powder,
coriander powder and salt. Mix them well.
9. Then add the tamarind water
(from 1) and cook till the raw smell goes off and the gravy becomes thick.
10. Then add the fried brinjal
pieces (from 3) and cook for 2 mins.
11. Meanwhile, grind the
coconut and fennel seeds into a thick paste using little water.
12. Now add this paste into the
gravy and cook for 2-3 mins or till the gravy becomes thick.
Yummy and mouthwatering
kuzhambu is ready to serve.
Note:
1. Add sambar powder instead of
red chilli powder and coriander powder.
1 comments:
Nice kuzhambu and great photography !!! love it :)
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