I have learned this recipe from a friend. As a typical kuzhambu dish from south, it goes well with hot rice and a suitable poriyal or koottu. It is also a fine accompaniment for idli and dosai varieties.
BRINGJAL KAARA KUZHAMBU:
Ingredients:
small onions- a handful
garlic flakes-8
ginger- 2 inches long
mashed tomato- 1 cup
turmeric powder- half spoon
tamarind- a lime size
curry powder- 2 tbsp
chilli powder-1 sp
gingelly oil- 1/4 cup
curry leaves- 2 arcs
salt to taste
small brinjals-5
CURRY POWDER:
Dry roast the following Ingredients to golden brown and grind to a powder when cooled.
long red chillies-15, coriander seeds- 2 tbsp, fennel seeds- 2 tsp, pepeprcorns- 1 sp, bengal gram- 2 tsp, curry leaves- 1 arc
Procedure:
Crush the garlic and the ginger.
Soak the tamarind in a cup of hot water for half an hour and then extract its juice.
Heat the gingelly oil.
when it is hot, add the finely chopped onion along with the crushed ginger and the garlic.
Cook them finely.
Then add the tomatoes with the turmeric powder and the curry leaves.
cook them on medium fire until the tomatoes are well cooked and the oil floats on the surface.
Now add the tamarind extract with the chilli powder, bringjal pieces and salt.
allow it to simmer for a few minutes.
Add the curry powder, mix well and let it simmer for another 10 minutes until the desired consistency.
Put off the fire.
The delicious brinjal kaara kuzhambu is ready now!!
BRINGJAL KAARA KUZHAMBU:
Ingredients:
small onions- a handful
garlic flakes-8
ginger- 2 inches long
mashed tomato- 1 cup
turmeric powder- half spoon
tamarind- a lime size
curry powder- 2 tbsp
chilli powder-1 sp
gingelly oil- 1/4 cup
curry leaves- 2 arcs
salt to taste
small brinjals-5
CURRY POWDER:
Dry roast the following Ingredients to golden brown and grind to a powder when cooled.
long red chillies-15, coriander seeds- 2 tbsp, fennel seeds- 2 tsp, pepeprcorns- 1 sp, bengal gram- 2 tsp, curry leaves- 1 arc
Procedure:
Crush the garlic and the ginger.
Soak the tamarind in a cup of hot water for half an hour and then extract its juice.
Heat the gingelly oil.
when it is hot, add the finely chopped onion along with the crushed ginger and the garlic.
Cook them finely.
Then add the tomatoes with the turmeric powder and the curry leaves.
cook them on medium fire until the tomatoes are well cooked and the oil floats on the surface.
Now add the tamarind extract with the chilli powder, bringjal pieces and salt.
allow it to simmer for a few minutes.
Add the curry powder, mix well and let it simmer for another 10 minutes until the desired consistency.
Put off the fire.
The delicious brinjal kaara kuzhambu is ready now!!
