Have A Cow Over Brinjals
Kathirikai Karamani Poricha Kuzhambu is a flavor packed South Indian gravy made with cow peas and brinjals.
Servings
Prep Time
4
people
5
minutes
Cook Time
25
minutes
Servings
Prep Time
4
people
5
minutes
Cook Time
25
minutes
Ingredients
1/2
kg
brinjal
chopped
1/3
cup
karamani
cow peas
1
medium ball tamarind
1/4
tsp
Turmeric powder
salt to taste
To roast and grind
pinch
a of Hing
1/2
tsp
chana dal
1/4
tsp
black pepper
2
Dried Red Chilies
1/4
cup
Scraped Coconut
a few curry leaves
For tempering
1
tsp
coconut oil
1/2
tsp
Mustard seeds
Instructions
Cover the karamani with water in a pressure cooker and cook.
Extract the juice from the tamarind ball.
Mix one cup of the tamarind juice with two cups of water.
Boil this mixture and add the turmeric powder, salt and chopped brinjals to it.
Cook the brinjal gravy for seven to eight minutes.
Roast the ingredients for grinding in half a teaspoon of oil.
Allow this mix to cool and then grind into a smooth paste with a little water.
Once the brinjal is cooked, add the karamani and jaggery to it.
Stir well and cook for four minutes.
Add the ground paste and pour in another half cup of water.
Allow this to simmer for five minutes.
Meanwhile, fry the mustard seeds.
Add them to the kuzhambu.
Remove from stove and garnish with curry leaves.