Hi all, here i'm back with another Tamilnadu style of recipe. I couldn't able to post here for some months as i was enjoying my vacation in India. Well, i'm not used to these types of kulambu. Once on a chit-chat with my friend anchu, i learned this recipe.
Ingredients:
| Brinjal (small) | 2 to 3 |
| Shallots/Small Onion | 10 |
| Tomato (small) | 1 |
| Tamarind | 1 small lemon size |
| Salt | to taste |
| Red Chilly Powder | 3/4 tspoon |
| Coriander Powder | 1&1/2 tspoon |
| Sambar Powder | 2 tspoon |
| Asafoetida Powder | 2 pinch |
To temper
| Sesame Oil/Nallennai | 1 tbl spoon |
| Dry red chilly | 2 |
| Mustard | 1/2 tspoon |
| Fenugreek seeds | 1/4 tspoon |
| Curry leaves | 1 sprig |
Preparation:
(1) Chop brinjal into cube shapes. Take a bowl of water and add 1 pinch of turmeric powder to it. Dip brinjal pieces to the water. Now chop tomato to cube shapes and also peel the skin of onion. Mean while soak tamarind in hot water and make 2&1/2 cup of tamarind juice out of it. Add needed salt to it and mix well. Keep everything aside.
(3) Mean while heat oil in a pan and temper with the ingredients shown under the heading "to temper". To this add small onion and saute for a minute. To this add chopped tomato and brinjal pieces along with little salt. Saute well for few minutes so that the brinjal may shrink and it will be half cooked.
(4) Now add chilly powder, coriander powder and sambar powder to it and saute well so that the raw smell of masalas will leave. Immediately pour the prepared tamarind juice to it and allow to boil. Add asafoetida powder and boil till it reaches "kuzhambu " consistency
Have it with your rice/dosa…
Tips and variations:
- You can also use other veggies like drumstick/lady's finger/bitter gourd.
- Be generous in adding tamarind juice.
- Adjust spiciness according to your taste.
- For all types of puli kulambu reduce water level to 3:1.
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