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Sunday, March 17, 2013

Kathirikkai Kadalai Kuzhambu





This South Indian gravy is prepared by cooking brinjal and brown chana dal in tamarind gravy. It can be served as a side dish to Rice. It also goes well with Idli and Dosa.Below are the steps explained for easy and tasty Kathirikkai Kadalai Kuzhambu.









Preparation Time:     10 mins
Cook Time :                35 mins
Ready in :                   45 mins
Yields :                        Side dish for Rice for 2 people 

Ingredients:
Oil
2 tbsp
Brinjal
2
Brown chana dal
1/4 Cup
Onion chopped
1/2 Cup
Garlic cloves cut lengthwise 
3
Tomato chopped
1/2 Cup
Mustard
1/4 tsp
Cumin seeds
1/2 tsp
Fenugreek seeds
1/2 tsp
Coconut shredded
3 tbsp
Salt

Curry leaves
4
Tamarind 
Half Lemon size
Turmeric powder
1/4 tsp
Chilli powder
3 tsp
Coriander leaves
10



Instructions:
  • Wash and soak brown chana dal overnight. Pressure cook for 4-5 whistles.Add required salt and keep it ready


  • Soak tamarind in hot water for 10 minutes. Squeeze the seeds and fibre to get the tamarind juice. Add salt, turmeric powder, chilli powder and coriander leaves to the Tamarind Juice



  • Grind the coconut and tomato in blender.

  • Heat Oil in the pan and add mustard,cumin seeds, fenugreek seeds and curry leaves. 



  • When they splutter add onions, garlic and brinjal and fry it in medium flame till the brinjal is cooked.

  • Add brown chana dal and fry it for 2-3  mins. Add the grind-ed coconut, tomato mixture and fry it for 2- 3 minutes.

  • Add the tamarind juice, and allow it to boil. Cover the gravy with the lid and allow it to boil for 15 mins in low flame or till oil separates.
kathirikai kadalai kulambu / Kathirikkai Kadalai Kolambu / Brinjal Kondakadalai Kuzhambu / Brinjal Channa Kuzhambu

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