Thursday, July 21, 2011

Kathirikai Puli kulambu

4 Small Purple brinjal
10 small onions (shallots) peeled and halved
5 cloves of Garlic (peeled and quartered)
4 strands of curry leaves
2 Tomato (quartered)
2 Green chillies (Slit)
1 small lime size tamarind ball
1/4 tsp Fenugreek seed
1/2 tsp Mustard seed
2 tbsp Sambar powder
1 tbsp Coriander powder
1 tsp grated Jaggery
3 tbsp coconut milk
2 tbsp Gingerly oil
Salt to taste

  • Soak the tamarind in a cup of warm water for 15 mins, mash the pulp and strain the water.
  • Heat the oil in a wok and splutter the mustard and fenugreek seeds. Then add garlic, onion, curry leaves and chillies. Stir fry for few mins.
  • Then add the brinjal, salt, sambar and coriander powders. Fry till the oil separates from the masala. Keep on low flame.
  • Now add the tomatoes. Fry for few minutes. Add the strained tamarind water and cover the pan.
  • When the brinjal is cooked tender, add the grated Jaggery and coconut milk and cook for 5 more mins on low flame.
  • Serve the spicy tangy Kathirikai Puli kulambu with plain rice, Beans poriyal and pappadam.

No comments:

Post a Comment