Kaththrikkai milagu kuzhambu
People who like pepper taste will love this subji/kuzhambu. This can be made with garlic or without. Our family loves garlic taste in this kuzhambu. Typical Tamilnadu dish!
Ingredients:
1. 1 lemon sized Tamarind (Puli) soaked in warm water for 10 mts.and strained.
2. 1/4 kg. Brinjal (Kaththrikkai/bengan) cut into pieces.
3. 15-20 Garlic (Poondu) pods.
Fry these ingredients with 1 tsp. coconut oil:
4. 1/2 tsp. or a small piece Perungaayam Hing/Asafoetida
5. 1 tbs. Bengal gram/kadalai paruppu/Chana dhaal
6. 1/2 tbs. Black gram/Uluththam paruppu/Urad dhaal
7. 1 tbs. Coriander/Koththamalli vidhai/Dhania
8. 1 tbs. Pepper corn (you can take half tsp.more if you like the taste)
10. 3-4 red chillies.
11. 1/2 tsp. Fenugreek seeds/Vendhayam/Methi (optional)
12. 1 small piece of Jaggery to blend the taste.
13. 1/2 cup grated or small pieces of coconut.
14. Curry leaves, as much as you like.
15. Salt 1 to 1 1/2 tbs. Add 1 tbs. first,taste and add more if you feel it is too tangy.
15. 1/4 cup Gingelly oil/Nallennai/Til oil
Method:
You can see all the ingredients here. |
Roasted ingredients on the left and tamarind water with salt and jaggery on the right. |
Take a vessel. Boil the strained tamarind water with the jaggery piece and salt. I add half tsp. of haldi/manjal podi/Turmeric powder in this. Some people don't.
Keep the kadai in another burner, switch on and add the gingelly oil. Some people add a tsp. of mustard seeds/Kadugu/rai and let it flutter. I don't. Again, medium heat. Add garlic, fry a bit and then add the cut brinjal pieces. Fry it a bit more and then add it in the boiling tamarind water. Add the ground paste after you check the brinjal is soft/cooked. Add 2-3 glasses of water till you get the needed consistency. Bring it to a boil. Switch off.
Some people like it slightly thick and some people like it a bit watery. Do as you please. We can have it with rice or chapaathi/roti or dosa/idly even. You can keep it for 2-3 days and use. It tastes better when it gets old!
Variations: You can use drumstick/murungakkaai instead of brinjal. You can add a tsp. of Jeera/cumin seeds/jeeragam also while grinding. No need to roast. You can do this recipe without adding coconut too. You can do your own variations. I do this quantity for 3 people in my family and use it for minimum two days!
Hope you, esp. Sharada, because of whom I wrote this recipe, like it
Any doubt means just drop a line here. I will be happy if you write if you like too!
2 comments:
This is so different from the Milagu kuzhambu we make! More like kara kuzhambu! I will try this version and let you know.
ZEPHYR: Nice to see your comment here, Zephyr, thank you! Please try this version and tell me if you liked it!
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