Slit the brinjals as shown in the above picture and fill it with grounded powder. Ennai kathirikkai kulambu is a South Indian delicacy and one of my family favourite
More Kuzhambu is one of a very popular sauce or side for rice across southern part of India. Kerala Style More Kuzhambu is one a simple recipe made with thick curd
Prawn curries are best when it’s cooked with good taste and I love to have that with hot rice. The method which I tried is the one how my MIL used to make
This is a regular masala kulambu with just a slight variation to the masala. Heat 3 tbsp of oil in a pan and season it with 5 cloves, cinnamon stick, fennel seeds, curry leavesAdd 1 chopped Onion and fry until it browns slightlyAdd 1 full clove of garlic sliced lengthwise and fry until translucentAdd 1 tsp turmeric powder and salt per taste Add about 8 brinjals quartered and fry them wellAdd 2 chopped Tomatoes and fry for a min and cover and cook until tomato is pretty much doneAdd 1 Tbsp of coriander powder and 2 tsp of red chilly powder, 1/2 tsp of paprika powder and stir well for a minAdd 3 cups of water (adjust water at your discretion) and cover and cook for about 10 minsIn the meantime, fine grind 1tsp of raw peanuts (skin removed), 1tsp of dhalia, 6 cashews, 4 small pieces of coconut, optionally 1tsp of fried white sesame seeds - no need to add waterYou can even use coconut milk (2 tbsp) in lieu of coconut piecesAdd this powder to the gravy, adjust salt/spice per taste, cover and cook for another 7 minsWhen the gravy is of desired consistency garnish with cilantro leaves and serve hot with rice/dosa/idli 3 tbsp of oil. 8 brinjals. 1tsp of raw peanuts
Arachi vitta kulambu is very famous in villages and this is how my distant relative made this when we went Palliyur , a beautiful village in thanjavur district
Brinjal/Eggplant/vankaya/Baingan is one of the best and favorite vegetable for many of the people. I like to make brinjal chutney,uses in sambar and some times prepares pulusu
In the same pan, fry Brinjals in oil and set aside. In little oil, fry 1 Tbsp peanuts & 1 Tbsp white sesame seeds separately. I shallow fried with little liberal oil)In the same oil, add mustard seeds, 1 tsp of jeera(cumin seeds) When spluttering stops, add curry leavesAdd half green chily chopped and 1 red chilly Add 1 chopped Onion and fry until translucent (not brown)Add 1 Tbsp ginger-garlic paste, fry for few secondsAdd 1 tsp turmeric powder and salt per tasteAdd 1 chopped Tomato and fry for a min and cover and cook until tomato is half cookedAdd 1 Tbsp of coriander powder and 1 tsp of red chilly powder Add the fried brinjals and cover and cook until oil oozes out
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