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| "Kathirikai Puzhikuzhambu" |
About this Foodie!
"Kathirikai Puzhikuzhambu or Vathal kuzhambu" is a traditional dish variety of South India as we all know it.However this dish is special for its thick consistency and flavor here I have added Kathirikai(Brinjal) but you can also add Sundaikai Vathal to be more apt for the name as Vathal Kuzhambu.One speciality of this dish is it can be kept for 2-3 days together and served and it will not get spoiled even in normal room temperature or 4-5 days when kept in refrigerator.
Best side dish with White rice , idly and uthappam.
"Kathirikai PuzhiKuzhambu"
Recipe
Ingredients
1. Yellow Split peas (Thuvaram paruppu) - 1 tsp.
2. White split peeled gram(Ulunthum paruppu) - 1 tsp
3. Bengal gram(Kadalai paruppu) - 1 tsp
4. Chilly powder - 1 tsp
5. Coriander powder - 2 tblsp
6. Turmeric powder - 1/4 tsp
7. Big Onion - 2 nos
8. Tomato - 2 nos
9. Tamarind purie (thick like soya sauce consistency) - 1 cup or 3 tblsp tamarind paste mixed in 1 cup of water
10. Gingely Oil (Nallenai) - 5 tblsp
11. Mustard seeds , fenugreek - 1/4 tsp each
12. Curry leaves - 5 to 6 nos
13. Salt - To your taste
Method
1. In a frying pan add 1 tsp of gingely oil and add thuvaram paruppu, ulunthum paruppu , kadalai paruppu and nicely fry it for 2 mins ( dont fry till black) and then add chilly powder, coriander powder, turmeric powder and again fry for 2 mins and finally put the contents in a mixer grinder and add 1/2 cup water and grind to smooth paste and keep it aside.
2. In a pan add gingely oil and saute mustard seeds, fenugreek and curry leaves and then add chopped onions and tomatoes ,salt and cook for 3 mins and that grinded mixture paste (mentioned in point no.1) and cook for 3 mins and then add tamarind juice and when the kuzhambu gets boiled up(kothivantha piragu) add sliced brinjals or sundaikai vathal and allow to boil up for 2-3 mins and finish your cooking and serve hot.
Try it and you will Love it!
Happy Foodie!!!
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