Keyword: kuzhambu recipes, South Indian lunch recipes
Author: Jeyashri suresh
Tamarind gooseberry sized
2tspred chili powder
¼tspVenthayam | methi seeds
Salt to taste
Few curry leaves
Chop the drumsticks into medium size pieces. Cut the brinjals into four.
Peel the shallots and finely chop the tomato.
In a wide vessel, take the tamarind extract(taken from 1 medium gooseberry-sized tamarind).
Grind the 3 shallots, coconut, jeera, red chili powder, turmeric powder into a fine paste by adding little water to this.
Add this to the tamarind extract and add the drumstick and brinjals.
Add salt and mix it nicely using clean hands.
In a pan add sesame oil and add mustard seeds, curry leaves and vendayam.
When the mustard splutters add the peeled shallots and chopped tomatoes.
Add the veggie, masala, tamarind water mix to this.
Keep this covered till it comes to a boil.
When it starts boiling, take out the lid and let it boil nicely in a medium-low flame, till the gravy reaches the kuzhambhu consistency.
Switch off the flame and garnish with curry leaves.
Make this in the morning and have it for lunch as it will be more flavourful.
1. You can add sambar powder instead of red chili powder if you want.
2. Originally, for making puli kuzhambhu, fennel seeds (sombu) are used instead of cumin seeds. Since I don’t like the flavor much I added jeera.