Wednesday, July 6, 2011

Kathrikai Puli Kozhambu - Brinjal Sambar

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We all know sambar takes a major place in south Indian meals.It can be made in different varieties.One such variety is making it without thoor dhall.This puli Kozhambu is light and mild but tastes very yummy!!!Brinjal in it adds the extra fragrance and flavor.It turned out to be a hit in my house!! Just give it a try once.It might be a hit in your house too:))...


1) Brinjal roughly chopped - 2 small
2) Tomatoes roughly chopped - 2 small
3) Small onions (I used shallots)roughly chopped - 4 to 5
4) Garlic(optional)finely chopped - 1 pod
5) Tamarind extract - 11/2 tblsp
6) Sambar powder - 2tsp
7) Jaggery - 1/4th tsp
8) Turmeric powder - 1/2tsp
9) Salt to taste
10) For tempering:
Gingely oil/til oil - 11/2 tblsp
Mustard seeds - 1tsp
Fenugreek seeds(methi) - 1/2tsp
Hing - little
Curry leaves - few
11) Fresh coriander leaves for garnish

In a heavy bottomed vessel,pour oil and saute all tempering ingredients one by one in order.Add garlic,onions and saute till onions become translucent.Now,add brinjal and fry till they become tender.Then,add the tomatoes to the above and fry it for a minute or two.Add turmeric powder,tamarind extract and pour just enough water,this sambar should be thick.Allow it to boil for 5 minutes.Now,add sambar powder,salt and jaggery.Adjust water if needed.Bring it to a boil.Nice aroma starts to come out now.At this stage switch off the stove,garnish it with fresh coriander leaves and close it with a lid immediately.

Hot kozhambu is ready!!! Serve it with hot steaming ghee rice and any vegetable fry or papad...It will taste sooo good...

Note:Can use any other vegetables okra(vendakai),ridge gourd,drumsticks etc instead of brinjal.If you like peanuts you can add them along with the tempering ingredients.

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