PULI KUZHAMBHU | BRINJAL AND DRUMSTICK PULI KUZHAMBHU RECIPE

PULI KUZHAMBHU | BRINJAL AND DRUMSTICK PULI KUZHAMBHU RECIPE

 

Kara Kuzhambu -  This is a spicy and popular gravy prepared in South India. It is prepared by cooking the vegetables in tamarind extract, spiked with a special blend of spice powder. Its is served with rice along with any mild vegetable poriyal or kootu. It is one of the most liked kuzhambu as it is very easy to prepare.  The vegetables that are most commonly used for this gravy are Drumstick ,Brinjal ,ladies finger, taro root and garlic. Pulses like chickpeas and  dry beans (mochai) can also be used in preparing this spicy Kuzhambu. 

My choice of vegetables for preparing this kuzhambu is drumstick and brinjal, nothing can beat this combination. You can also prepare other  tasty dishes with this combo vegetable like sambar , poriyal and I have already posted the recipe for Drumstick and Brinjal Sambar .   This simple and easy drumstick and brinjal kara kuzhambu tastes best when served with cabbage kootu along with some fryums. 

Serves : 4

Preparation time : 10 mins.

Cooking time : 25-30 mins

Ingredients for kara kuzhambu

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• 1 drumstick , cut into 2 inch pieces
• 2 small sized Brinjal, diced and keep it immersed in water till required 
• Tamarind extract -( extracted from medium sized lemon) - 2 1/2 - 3 cups
• 1 medium sized onion, roughly chopped
• 1 medium sized tomato, chopped 
• 2 tablespoon of Sambar Powder
• A pinch of asafoetida
• 1 tsp. of mustard seeds
• 1/2 tsp. of fenugreek seeds
• A sprig of curry leaves
• 1 tbsp. of gingelly oil
• 1 tsp. of powdered jaggery
• 2 tablespoon of Oil
• Salt

Preparation

Heat oil in a kadai, add mustard seeds,once they crackle, add the fenugreek seeds and curry leaves. Fry for a second.

Add the chopped onions and fry until it turns translucent.Then add the tomatoes , followed by drumstick and brinjal. Fry for a couple of minutes.

Pour the tamarind extract ,tip in the sambar powder, asafoetida  and salt.

Cover and cook on medium flame.Allow it to boil until the veggies are cooked and the raw smell of the tamarind disappears.

When the kuzhambu comes to the right consistency (i.e.) a little bit thick add the jaggery powder and allow it to boil for few more minutes.

Pour the gingelly oil on top and remove from heat.

Spicy Drumstick and Brinjal Kara kuzhambu is ready to be served.