June 25, 2008 at 8:53 am (Kuzhumboo)
Tags: oily brinjal
This is one of my favourite dishes. Brinjals are multi purpose veggie. It can be used in curry, fries, grills, chutneys and what not. So presenting to you the queen of vegetables.
Ingredients
- Brinjal- 250 gms
- onion- 200 gms
- Tomato- 200 gms
- Fenugreek- 1/2 tsp
- Mustard- 1 tsp
- curry leaves- 1 sprig
- Whole red chillies- 2 #
- Tamarind- lemon size soak in 1 1/2 cup water
- Red chilli Powder- 2 tsp
- dania powder – 3 tsp
- turmeric powder – 1 tsp
- ginger garlic paste – 1 tsp
- pepper coarsely powdered – 1 tsp
- salt
- gingelly oil – ladle
Method
- In tamarind water add red chilli, dania, turmeric powders.
- Heat oil add mustard, curry leaves, fenugreek and whole red chilli for seasoning
- Add onion and fry. Add ginger garlic paste
- Add tomotoes and fry
- Add brinjal and a half tea spoon of red chilli powder
- Add salt and 1/2 to 1 cup of water and let the brinjal cook for sometime
- Now add tamarind water and let it boil until the raw smell goes
- Now add coarsely crushed pepper
- Garnish with coriander leaves.
- Ennai kathrikai is ready.
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February 3, 2008 at 11:54 am (Kuzhumboo)
Tags: south indian, vatral kuzhambu
Vatral Kuzhamboo is made with variety of vatrals. Vatrals are sun dried vegetables which can stored and can be used whenever wanted. Vatrals can be many varieties like sundakkai, manathakkali, cluster beans , brinjal etc. Mainly vatral kuzhamboo is made with sundakkai or manathakkali vatrals. This kuzhumboo is made esp by brahmins during saturdays or fasting days without using onions and garlic. But here i tried to make it with onions and garlic which was fantastic. Vatral kuzhumboo’s best accompaniment is sutta appalam (roasted papad)
Ingredients
- Small onions – 150 gms ( use it whole)
- Vatral- 50 gms
- Garlic – 8 # (use it whole)
- Green Chilli – 2 #
- Tamarind – Lemon size
- Whole red chilli- 6- 8 #
- Pepper – 1 tsp
- Jeera – 1 tsp
- Fenugreek – 1/2 tsp
- Coriander seeds- 2 handful
- curry leaves- few
- Gingelly oil- 1 ladle
- Curry leaves- 2 Sprigs
- Whole red chilli – 2 #
- Mustard 1 tsp
- Tomato – 1
- Turmeric Powder- 1/2 tsp
Method
- Firstly soak the vatrals in water for 10 minutes and clean it 2 to 3 times until all the salt and other dust is gone.
- Grind the ingredients from 6 to 11 to a paste.
- Heat oil. Add seasonings of mustard, whole red chilli, curry leaves.
- Add vatral and fry till little crisp.
- Add small onions, tomato, garlic, greenchilli and fry well.
- Add the grounded paste and turmeric powder. Fry well.
- Add tamarind water and salt and 1 or 2 cups of water.
- Cook until thick and oil floats at the top. Garnish with coriander `leaves.
- The vatral kuzhumboo is ready. It goes well with plain rice, idli, dosa.
- Tip:- If vatral kuzhamboo is too salty or too tangy add a little jaggery to balance the taste.
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