Tuesday, September 18, 2012

Spicy Brinjal-Drumstick Curry / Kathirikka Murungakka Kaara kuzhambhu



Cooking time : 20 mins
Serves           : 3

My ever best combo for Kaara Kuzhambu is Brinjal and Drumstick. This is the basic Kaara Kuzhambu I usually make in my home. The Special ingredient that gives good taste to this curry is Sambar Powder. The same procedure can be followed to prepare ladies finger  curry as well. It goes well with Rice and Papad. I like to have this with Dosa as well. Coming to this delicious recipe...




INGREDIENTS:



Brinjal 4
Drumstick 1
Garlic Pods 6
Onion 1 medium size
Tomato 1
Tamarind 1/2 lemon size
Mustard 1/4 tsp
Fenugreek Seeds 1/4 tsp
Toor Dal 1/4 tsp
Curry Leaves As Required
Asafoetida a pinch
Turmeric Powder 1/4 tsp
Red Chilli Powder 1 tsp
Cumin Powder 1 tsp
Sambar Powder 2 tsp
Rice Powder (Arisi Podi) 2 tsp
Salt To Taste


To Grind:


Grated Coconut 3 tbsp
Shallots 5




STEPS:

  1.  Chop Onion and Tomatoes. Chop Brinjal Lengthwise. Chop Drumsticks to 1" Size. Soak Tamarind in warm water for 15 mins and extract tamarind juice.
  2. In a pressure cooker, Heat Oil and add mustard seeds. Wait till it splutters and then add Fenugreek Seeds, Toor Dal, Asafoetida and curry leaves. Add Onion and Garlic and fry till it becomes golden brown. Add Brinjal and Drumsticks and fry for a min. Add tomatoes and Stir well.
  3. Add Salt, Turmeric Powder, Red Chilli Powder, Cumin powder and stir well. Add Tamarind juice and allow it to boil for few minutes. Add Sambar Powder.
  4. Add the ground paste to the mixture and Rice powder and  pressure cook with 1/2 cup water for 2 whistles and keep it in the sim for 3 mins and remove from the flame.
Tips:
  • You can prepare this without coconut as well.
  • If you have Puli Kuzhambu masala bought from stores, you can add that also.
  • For Rice Powder, Dry Roast Raw rice and grindit to fine powder.