Kathirikkai Puli Kuzhambu - All time favourite for lunch time. Typical tamil
recipe which lasts upto 3 to 4 days without refrigerate. Homemade
masala added the best taste and gives fresh aroma along with tamarind
sauce it comes out the awesome flavour.
Hope you will like it, do try and let me know.
Click below for the other versions of Puli kuzhambhus
Ingredients
- Onion – 1
- Garlic – 6 pods
- Cumin seeds - 1 tsp
- Fenugreek seeds - 1/4 tsp
- Brinjal – 10 small size
- Turmeric powder - 1 tsp
- Tamarind paste - 4 tbsp (or lemon sized tamarind)
- Masala podi powder - 3 tbsp
- Gingely Oil - 3 tbsp
- Salt to taste
- Jaggery– 1 tsp
- Curry Leaves - 1 string
- Water - 1.5 to 2 cups
Method
- Heat oil in pan. Add cumin seeds and fenugreek seeds, once splutters add onion and saute it.
- Add garlic, curry leaves and saute for 5 mins.
- Add all spice powders and stir well for 2 mins, let the oil separates from masala.
- Add tamarind paste, salt and water. Allow it to boil.
- Taste check here and adjust salt or spicy as your needs.
- Add the clean and slit the brinjal on top side and allow it to cook on medium flame for another 10 mins until the oil separates and form a layer.
- Switch off the flame. Add curry leaves and jaggery, then close the lid for few mins.
- Serve with hot rice and pappad / fryums.
| Seasoning with fenugreek and cumin seeds |
| Saute onion and chili for 2 mins |
| Add all spice powders |
| Saute until the oil seperates |
| Add tamarind paste and mix with water |
| Add water and allow it to boil |
| Add brinjals and allow it to boil |
| Add jaggery and curry leaves |
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