I must warn, this recipe can be addictive and not for those with weak tastebuds!! If you are feeling bold and want to try out something truly authentic for a hearty lunch. Take this down :)
Ingredients:
8 - 9 whole brinjals medium sized
3 medium sized onions finely chopped
3 medium sized tomatoes finely chopped
5 - 6 garlic pods peeled
1/4 tsp mustard seeds
1/4 tsp fennel seeds
1/4 tsp turmeric powder
1 tbsp chilli powder
1 tbsp coriander powder
1 lemon sized lump of tamarind soaked in 1/2 cup water
1 1/2 tsp salt or as per taste
1/2 tbsp of jaggery
6 -7 curry leaves
1 - 2 green chillis (optional)
4 - 5 tbsp Oil
Chopped coriander for garnish
Method:
1. Wash and slit the brinjals into four, such that the slices still hold on to the stalk. It is this stalk that will add bountiful taste, hence don't discard the stalk.
2. Make a puree of 1 cup of chopped onions and 1 cup of chopped tomatoes, keep it aside.
3. Heat a heavy bottom pan with Oil. Add the mustard seeds and fennel seeds and wait till they splutter.
4. Now add garlic, curry leaves and green chillis, let the flavours infuse into the oil, then add the onions.
5. Saute the onions till golden brown and toss the chopped tomatoes. Pour in the puree as well.
6. Now patiently wait till the raw smell of the tomatoes leaves the pan. This is the hardest to you ;)
7. Add a turmeric, chilli powder, coriander powder and salt.
8. Mix in the brinjals, let them cook for 5 - 7 minutes, then add the tamarind paste.
9. Allow the brinjals to cook for 30 minutes/ till they become soft in simmer.
10. You will know when the kozhumbu is ready, if the consistency is a little thick and the oil separates.
11. Sprinkle coriander leaves and give it a good mix. Serve with piping hot rice and appalam Yum!
Great! Now I know what I'm making for lunch tomorrow. Please for try this foodies and let us know what you think?
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| KATHIRIKKA KARAKUZHAMBU |
Ingredients:
8 - 9 whole brinjals medium sized
3 medium sized onions finely chopped
3 medium sized tomatoes finely chopped
5 - 6 garlic pods peeled
1/4 tsp mustard seeds
1/4 tsp fennel seeds
1/4 tsp turmeric powder
1 tbsp chilli powder
1 tbsp coriander powder
1 lemon sized lump of tamarind soaked in 1/2 cup water
1 1/2 tsp salt or as per taste
1/2 tbsp of jaggery
6 -7 curry leaves
1 - 2 green chillis (optional)
4 - 5 tbsp Oil
Chopped coriander for garnish
Method:
1. Wash and slit the brinjals into four, such that the slices still hold on to the stalk. It is this stalk that will add bountiful taste, hence don't discard the stalk.
2. Make a puree of 1 cup of chopped onions and 1 cup of chopped tomatoes, keep it aside.
3. Heat a heavy bottom pan with Oil. Add the mustard seeds and fennel seeds and wait till they splutter.
4. Now add garlic, curry leaves and green chillis, let the flavours infuse into the oil, then add the onions.
5. Saute the onions till golden brown and toss the chopped tomatoes. Pour in the puree as well.
6. Now patiently wait till the raw smell of the tomatoes leaves the pan. This is the hardest to you ;)
7. Add a turmeric, chilli powder, coriander powder and salt.
8. Mix in the brinjals, let them cook for 5 - 7 minutes, then add the tamarind paste.
9. Allow the brinjals to cook for 30 minutes/ till they become soft in simmer.
10. You will know when the kozhumbu is ready, if the consistency is a little thick and the oil separates.
11. Sprinkle coriander leaves and give it a good mix. Serve with piping hot rice and appalam Yum!
Great! Now I know what I'm making for lunch tomorrow. Please for try this foodies and let us know what you think?