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.

Manathakkali vathal kuzhambu(Vathakuzhambu)

Manathakkali vathal kuzhambu(Vathakuzhambu)

 I always bring such sundried goodies with me, when I go for my vacation in India. This time around, I brought manathakkali vathal(Dried Wonder berry), sunda vathal(Dried turkey berries) and kothavaranga vathal(Dried string beans). This particular vathakulambu, I chose to make it with manathakkali vathal, and the english term Wonder berry is no joke. It is a very medicinal plant. Its leaves are eaten as a keerai, similar to spinach, to ease mouth ulcers. The boiled extracts of leaves and berries are also used to alleviate the patient’s discomfort in liver-related ailments, including jaundice. Chinese experiments confirm that the plant inhibits growth of cervical cancer.
Having set the rice in the electric rice cooker, I started the vathakulambu.

Ingredients:
2 tbsp manathakkali vathal
1 golf ball sized tamarind
1 onion chopped
1 tomato chopped
4 garlic cloves sliced
2 tbsp gingelly oil
1 tsp sambar powder
2 tsp coriander powder
1/4 tsp pepper powder
1/4 tsp turmeric powder
1/4 tsp cumin powder
1/4 tsp curry leaves powder
salt to taste

Seasoning:
1/2 tsp mustard
1/2 tsp fenugreek seeds
2 tsp thalippu vadagam
curry leaves


Method:
Heat the gingelly oil in a wide mouthed skillet, over medium heat. Add the mustard seeds. Let it splutter. Add the fenugreek seeds, let it get golden brown, but take care not to burn it. Add the thalippu vadagam and manathakkali vathal and wait until it fries. Add the curry leaves. When all of the vathal is fried well and puffed up, remove the pan off the fire and use a slotted spoon to remove the seasoning and the vathal out of the oil and into a small bowl. Be careful as you are dealing with hot oil here. The oil would have changed color at this point. It is fine.

Manathakkali vathal kuzhambu(Vathakuzhambu) with Rica and Sorakai kootu and Appalam

Return the pan to the heat and add the onions, garlic and the turmeric powder. Saute until the onion is soft and golden brown. The traditional vathakulambu does not use any onions or garlic, but I like the tamarind soaked onion flavor, so I add it. Add the tomatoes and salt, and cook until they turn mushy. Meanwhile, soak the tamarind in a cup of water and extract its juices. Add the tamarind extract to the tomatoes when they are cooked. Add the spice powders – sambar powder, coriander powder, cumin powder, pepper powder and curry leaf powder. Let the mixture come to a steady boil. Let it simmer until the raw smell of the spices has gone, and the kulambu thickens. Return the fried vathal and spices to the kulambu and cook for a couple more minutes. Enjoy with steaming hot rice.
Verdict: The kulambu was spicy and fiery with the rice. The bitterness of the manathakkali was beautifully countered by the tangy tamarind.It tasted even better with the microwaved papads and also poured on top of curd rice. You would never notice that the vegetables are missing in this kulambu.

Arachivita Sundakai Vatha Kulambu (Turkey berry Curry)with Carrot and Broccoli Thoran(Stir fry)

 

Sundakai Kara kulambu with Carrot and Broccoli Thoran

Vatha kuzhambu is a very traditional and authentic dish made in Tamil Nadu. Here I have used Sundakkai vathal or Turkey berry (dried)/Bhankatiya [Hindi] to make this healthy and mind blowing gravy. I learnt this vatha kuzhambu from my mom after I got married and ever since have been making the same without any changes.  

Before going in to making of this vatha kuzhambu I surely want to share the importance and the benefits of sundakkai. Sundakkai is called as Turkey berry; it has extraordinary medicinal values which can cure many diseases. Turkey berry is a green colored fruit with bitter taste, it can be used fresh or in dried form as vathal. Turkey berries (sundakkai) have the ability to kill the germs, helps in controlling diabetes, gastric problems and when consumed on daily basis helps in strengthening the bones and nerves.

Preparation Time: 15min

Cooking Time: 15min  

Serves: 2   

Shelf life:1day
Serving Suggestion