Kathirikkai Karamani Arai Puli Kuzhambu | Thatta payaru Kathirikaai Kara Kuzhambu | Black Eyed Beans and Eggplant Tamarind Curry

Kathirikkai Karamani Arai Puli Kuzhambu | Thatta payaru Kathirikaai Kara Kuzhambu |  Black Eyed Beans and Eggplant Tamarind Curry is a tasty, spicy, tangy gravy which goes well with hot steamed rice.  

At last I’ve come out with this post, nearly after 3 week’s time. If I give some gap, I find it very difficult to fall back  in the groove & follow the routine. Though I had the photographs of this dish on hand,  I didn’t feel like writing for all these days.  Ofcourse, there are so many other important activities  going on in my family. That may be the reason, why my mind is reluctant to work in the usual manner.

Coming to the recipe,  “arai puli kuzhambu” means the “usage of half the quantity of tamarind  that we use for regular puli kuzhambu”.  Arai means “ ½ - half”. The tanginess of this curry is partly from tomatoes and partly from tamarind.  The main ingredients,  karamani and brinjal are the perfect duo,  adding unique flavour & taste to this tangy curry. I’ve used baby brinjals for this kuzhambu.  You can also use any bigger variety of brinjal, provided they are tender.

You can also try Thatta Payir ThanniKuzhambu..

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Recipe for Karamani Kathirikkai Arai Puli Kuzhambu | Thatta payaru Kathirikaai Kuzhambu|  Black Eyed Beans and Eggplant  Curry:

Cuisine : Indian| South Indian

Preparation Time: 20 Minutes

Cooking time : 15 Minutes

Serves – 4 

Ingredients:

• Thatta payaru | Black eyed beans – ½ cup
• Baby Brinjal – 5 Nos
• Shallots (chopped) – 10 Nos
• Garlic – 5 pods
• Tomato – Medium ( finely chopped) – 2 Nos.
• Red chilli powder – 2 tsp
• Coriander powder – 1tsp
• Turmeric powder – ¼ tsp
• Tamarind – small gooseberry size
• Salt to taste

For seasoning:

• Sesame Oil | Gingelly oil – 2 tbsp
• Mustard – 1 tsp
• Fenugreek seeds | Vendhayam – 1 tsp
• Asafoetida| Hing| Perungayam- ¼ tsp
• Curry leaves – few

Method:

1. Wash and pressure cook thatta payaru| karamani with enough water for 3 whistles. Wait till the pressure goes off.
2. In the mean time, soak tamarind in a cup of water and keep the other ingredients ready.
3. If you are using baby brinjals, cut the stem and give 2 slits form the top till 3/4^th of the brinjal so that the brinjal remains intact.  If you are using bigger variety, just cut into 4 pieces lengthwise. Keep these cut brinjals in water till you cook.
4. In a kadai, heat oil and season with the items given under “For Seasoning”.
5. Add shallots & garlic and sauté till the onion becomes golden brown.
6. To this add the cut brinjals and sauté for 5 minutes in simmer till the brinjal’s skin colour changes evenly.
7. Add finely chopped tomato and sauté till it becomes mushy.
8. Then add all the spice powders and sauté till the raw smell of the masala goes off.
9. Add the darined thatta payaru and mix everything with the masala.
10. Finally add the water drained from thatta payir, tamarind juice & required salt and bring it to boil.
11. Check for salt, spice and consistency of the gravy and add more if needed.
12. Cook in simmer with the lid covered for about 10 minutes.

Spicy, tasty Karamani Kathirikkai Arai Puli Kuzhambu is ready to serve. It goes well with steamed rice. Any veg kootu, sutta appalam, keerai masiyal are the best combinations!

Note:

• Adjust tamarind according to the sourness of tomatoes.
• If you are using Country tomatoes| Naattu thakkali, reduce the quantity of tamarind accordingly.

Tags: Brinjal recipes, Kuzhambu variety, Karamani Recipes, Thatta payar recipes, Arai puli kuzhambu recipe, Egg plant recipes, Cow pea recipes, kathirikaai recipes, karamani kathirikaai arai puli kuzhambu recipe, Egg plant cow pea curry recipe,  karamani kathirikaai curry recipe, Chettinad kuzhambu recipes, Simple Kuzhambu recipes, Easy kuzhambu recipes

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Chettinad Style Kathirikaai Masala Kuzhambu | Brinjal Masala Curry | Eggplant Gravy

Chettinad  Style Kathirikaai Masala Kuzhambu | Brinjal Masala Curry | Eggplant Gravy is a flavorful curry made with brinjals and  can be served with hot steamed rice as well as with our regular South Indian tiffin items. I need not explain much about the taste of this curry; once you prepare, I am sure everyone will love it.

Here we go for the recipe.

Ingredients:

• Brinjal  –  5 Nos.
• Onion (finely chopped) – 1 No.
• Tomatoes (finely chopped) – 2 Nos.
• Red chilli powder – 1 tsp
• Corinader powder – 1 tbsp
• Turmeric powder – ¼ tsp
• Tamarind juice - 2 tbsp
• Salt to taste

To grind:

• Coconut gratings – 2 tbsp
• Pepper – ½ tsp
• Fennel seed – ½ tsp
• Garlic – 2 pods
• Khus Khus – ½ tsp

For seasoning:

• Oil – 1 tbsp
• Cinnamon – 1” piece
• Fennel seeds – ½ tsp
• Curry leaves – few

Method:

1. Wash brinjal well, cut the stem , make four slits from the top  and keep aside.
2. Grind the items given “To girnd” by adding little water.
3. In a kadai, heat oil and season with items given “For seasoning”.
4. Then add onion and sauté until golden brown.
5. Add finely chopped tomatoes and mash well. Add all masala  powders and sauté till the raw smell of masala goes off.
6. Add the whole, slit brinjals  and combine everything. Then add a cup of water & salt  and bring it to boil.
7. Finally add the ground coconut paste, tamarind juice and allow to cook for about 10 minutes. Switch off  & serve.

Tasty Brinjal Masla  Curry is ready to serve. It tastes good with all rice varieties as well as for tiffin items. I have served this curry with hot steamed rice with keerai poriyal!

Note:

• Don’t overcook the brinjal as it  gets cooked in short time.

Tags: Brinjal Curry Recipe, Brinjal masala kuruma, Kathirikai kuruma, Brinjal kurma, , Eggplant curry recipe, eggplant gravy, Kuzhambu varieties, Vegetarian curry recipes, Brinjal Recipes, Chettinad Recipes, Chettinad style kuzhambu recipes

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Murungaikkai Kathirikkai Sambar (Drumstick & Brinjal Sambar)

Preparation time :15 minutes     

Cooking time : 15 minutes

Serves 3 

Difficulty :  Medium

Sambar … one of the signature dishes of South India, loved all over the world. There are many different ways of preparing sambar but we need not learn all those styles because the vegetables which we use for making sambar itself  bring out different taste. Out of all vegetables, drumstick and brinjal outnumber every other vegetable and  can be termed as “sambar speciality veggies”. Here we go with the recipe.

Ingredients:

• Toor dhal – ½ cup
• Drumstick (cut into 2” long pieces) – 1 No.
• Brinjal (cut into 4 equals)– 2 Nos.
• Shallots (chopped)– 5 Nos
• Tomato (chopped) – 1 No.
• Turmeric powder – ½ tsp
• Red chilli powder – 2 tsp
• Coriander powder  - 1 tsp
• Tamarind – goose berry size soaked in ½ cup water

For seasoning:

• Oil – 2 tsp
• Mustard – 1 tsp
• Jeera – 1 tsp
• Fenugreek seeds – 1 tsp
• Asafoetida – 1 tsp
• Curry leaves – few
• Coriander leaves

Method:

1. Pressure cook toor dhal with a pinch of turmeric & asafoetida and a ½ tsp of gingelly oil until soft.
2. In a kadai, pour oil, season with mustard, jeera and fenugreek seeds. Add curry leaves, let it splutter.Add the balance asafoetida and onions, sauté till it becomes glossy.Add tomatoes, give a stir. 
3. Add cooked toor dhal. Add the vegetables and masala powders, close the lid  and cook for 10 minutes.
4. Add salt and tamarind juice, give a boil.
5. Finally add coriander leaves, switch off. Close the lid , let it stand for 10 minutes before serving.

Mouthwatering, aromatic, flavourful Murungaikkai Kathirikkai sambar (முருங்கைக்காய் கத்திரிக்காய் சாம்பார்) is ready. It can be served with steamed rice along with some crispy side dish like Seppankizhangu roast or some spicy masala like  Muttai thokku and appalam. It will be a great meal of the day! This sambar also tastes great with idli or crispy dosa with a dash of coconut chutney!

Note:

Standing time is very much essential for getting the complete aroma of sambar.

Tags: South Indian sambar recipe, Drumstick brinjal sambar, Murungaikkai Kathirkkai Sambar Recipe, Recipe for sambar, sambar for steamed rice, முருங்கைக்காய் கத்திரிக்காய்  சாம்பார்

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