Recipes
Ennai Kathirikkai Kuzhambu Recipe
Servings |
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Ingredients
To roast and grind
- 2 tbsp chana dal
- 1 1/2 tsp urad dal
- 12 Red chilies
- 2 tbsp Grated coconut
For seasoning
- 4 1/2 tsp Oil
- 1 tsp Mustard seeds
- 1/2 tsp fenugreek seeds
- pinch aof asafoetida
- 2 sprigs curry leaves
Ingredients
To roast and grind
For seasoning
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Instructions
- In four cups of hot water soak the tamarind for twenty minutes.
- Separate the juice from the pulp.
- Discard the pulp.
- Heat a tablespoon of oil in a pan and roast the ingredients for roasting and grinding until the dal is golden brown.
- Allow the mixture to cool.
- Grind to a coarse powder in a blender.
- Wash the brinjals, cut of the stem and make slits in each vegetable using a knife.
- Stuff the slits with generous amounts of the powder.
- Heat the oil for seasoning and fry the mustard seeds until they splutter.
- Add the fenugreek seeds, asafoetida and curry leaves.
- Add the brinjals, turmeric and salt.
- Allow it to cook on a low flame, stirring occasionally.
- After about three minutes, once the brinjals are partially cooked add the tamarind juice and the remaining spice powder.
- Cook on a medium flame for three to five minutes until the brinjals are thoroughly cooked!
- Remove from the stove and serve!