I have been having this all of a sudden craving for the spicy tangy chettinad kara kuzhambu that we usually get as a part of full meals in any south indian restaurant. I remember that whenever we have full meals, I first attack this dish and also make sure that I get a second and maybe third helping of it. It tastes just heavenly when mixed with rice, drizzled with oil. It has this spicy, tangy and a little bit of sweet taste all at the same time!
I have never tried this at home and this is my first attempt - and guess what?? This recipe is surely a keeper. My hubby loved it! It tastes awesome with rice, dosa, curd rice and even the next day!
Serves - 3 - 4
Ingredients Required:
Brinjal - 6 - 8, washed and cut lengthwise
Tamrind - Big Gooseberry size
Onion - 1/2 (or use 5 shallots), finely chopped
Tomato - 1/2, finely chopped
Garlic - 4 , finely chopped
Dry Sundakkai - 10
Sambhar Powder - 2 tblspn (or as needed)
Turmeric Powder - 1/2 tsp
Jaggery - 1 tsp
Salt - as required
To temper:
Cooking Oil - 2 tblspn
Gingelly Oil - 1 tblspn
Mustard Seeds - 1 tsp
Fenugreek Seeds - 1/4 tsp
Urad Dhal - 1 tsp
Channa Dhal - 1 tsp
Cumin Seeds - 1 tsp
Curry Leaves - few
To Grind:
Oil - 1 tsp
Grated Coconut - 1/4 cup
Onion - 1/2, roughly chopped
Tomato - 1/2
How to make?
Heat a tsp of oil in a pan, add the roughly chopped onions and fry till translucent.
Cool down, and grind this onion, coconut and tomato to a paste and set aside.
In the remaining oil, add the dry sundakkai, fry till black in color and set aside.
Heat 2 tblspn of oil in the same pan, add the mustart seeds and allow to splutter.
Add the Urda Dhal, Channa Dhal, Fenugreek Seeds, Cumin Seeds and Curry leaves, fry till golden grown brown and then add the finely chopped onion and garlic. Fry till translucent.
Add the tomatoes and cook well. Add the tamrind extract, 1 cup water or more if needed.
Add the salt, turmeric powder and sambhar powder. Mix well without any lumps and bring the mixture to a boil.
Add the ground paste and mix well. Bring it to a boil and add the sliced brinjals and the fried sundakkai.
Allow the brinjals to get cooked well and the gravy would also thicken.
Finally add the jaggery and another 2 tblspn of gingelly oil and mix well.
Serve hot with rice.
Note:
Shallots would enhance the flavour.
Can be refridgerated for 2 days.
Brinjal can be replaced with drumstick or any other vegetable of your choice.
I have never tried this at home and this is my first attempt - and guess what?? This recipe is surely a keeper. My hubby loved it! It tastes awesome with rice, dosa, curd rice and even the next day!
Serves - 3 - 4
Ingredients Required:
Brinjal - 6 - 8, washed and cut lengthwise
Tamrind - Big Gooseberry size
Onion - 1/2 (or use 5 shallots), finely chopped
Tomato - 1/2, finely chopped
Garlic - 4 , finely chopped
Dry Sundakkai - 10
Sambhar Powder - 2 tblspn (or as needed)
Turmeric Powder - 1/2 tsp
Jaggery - 1 tsp
Salt - as required
To temper:
Cooking Oil - 2 tblspn
Gingelly Oil - 1 tblspn
Mustard Seeds - 1 tsp
Fenugreek Seeds - 1/4 tsp
Urad Dhal - 1 tsp
Channa Dhal - 1 tsp
Cumin Seeds - 1 tsp
Curry Leaves - few
To Grind:
Oil - 1 tsp
Grated Coconut - 1/4 cup
Onion - 1/2, roughly chopped
Tomato - 1/2
Heat a tsp of oil in a pan, add the roughly chopped onions and fry till translucent.
Cool down, and grind this onion, coconut and tomato to a paste and set aside.
In the remaining oil, add the dry sundakkai, fry till black in color and set aside.
Heat 2 tblspn of oil in the same pan, add the mustart seeds and allow to splutter.
Add the Urda Dhal, Channa Dhal, Fenugreek Seeds, Cumin Seeds and Curry leaves, fry till golden grown brown and then add the finely chopped onion and garlic. Fry till translucent.
Add the tomatoes and cook well. Add the tamrind extract, 1 cup water or more if needed.
Add the salt, turmeric powder and sambhar powder. Mix well without any lumps and bring the mixture to a boil.
Add the ground paste and mix well. Bring it to a boil and add the sliced brinjals and the fried sundakkai.
Allow the brinjals to get cooked well and the gravy would also thicken.
Finally add the jaggery and another 2 tblspn of gingelly oil and mix well.
Serve hot with rice.
Note:
Shallots would enhance the flavour.
Can be refridgerated for 2 days.
Brinjal can be replaced with drumstick or any other vegetable of your choice.
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