Kathirikai puli kuzhambu, brinjal puli kuzhambu recipe
I should agree that I am not a lover of puli kuzhambu, but once in a while I make it for Gj. For Gj, puli kuzhambu should taste spicy and also have a tangy taste. In the past, I have tried several kathirikai puli kuzhambu recipes but none of them satisfied mine or Gj’s tastebuds. I tried kathirikai puli kuzhambu recipe from chef. jacob’s book and it tasted absolutely delicious. Both of us loved it. You can have this kathirikai puli kuzhambu with rice and even idli/dosa. Hope you like it!
Brinjal/kathirikkai – 6 nos.
Tamarind – a lemon-sized
Small onions – 1 handful
Tomatoes (chopped) – 2 nos.
Green chilly – 1 no.
Garlic cloves – 5 nos.
Chilli powder – 2 tsp
Turmeric powder – 1/2 tsp
Coriander powder – 3 tsp
Sambar powder – 2 tsp
Fenugreek seeds/vendhayam – 1 tsp
Asafoetida/hing/perungayam – 1/2 tsp
Salt – as required
Oil – 5 tbsp
Note. The ingredients shown will vary with the original quantity.
1. Slightly slit the brinjals on one end. Do not cut them into two. Heat three tablespoon of oil in a pan, and add fenugreek seeds, garlic cloves, small onions, and green chillies. Add asafoetida too.2. When onions turn transparent, add the slitted brinjals. Now add two tablespoon of oil. When brinjals’ color change and brinjal start to shrink, add the chopped tomatoes and close the pan with a lid.3. When you open the lid, the brinjals would have shrunk in size and also cooked 75%. At this stage, add the turmeric powder, chilli powder,coriander powder, and sambar powder. Give a quick stir and cook for a minute or so.4. Add a glass of water followed by salt. When brinjals have cooked fully, add tamarind juice and cook until the kuzhambu thickens.Now, brinjal puli kuzhambu is ready! Serve with rice, idli, dosa and vadam.
- Instead of brinjals, you can add drumstick or ladies finger.
Kathirikai puli kuzhambu, brinjal puli kuzhambu recipe below: