Skip to main content

Kondakadalai Kathirikai Kaara Kuzhambu/Black Channa and Brinjal in Spicy Tangy Gravy

This is a very popular spicy and tangy kuzhambhu with lentils and other spices which popular in our households.Today I made it with brinjal/eggplant and black channa.It goes very well with rice and doesn't need any special side dish,papad is the best combo.This kuzhambu tastes even better the next day and can be stored in the refrigerator for two days.Here is the recipe.....

Ingredients

IngredientQuantity
BlackChanna(kondakadalai/soaked/cooked)3/4cup
Onion(chopped)2nos(medium size)
Garlic10-15 cloves
Tomato2nos.(medium size)
Brinjal(small,round)3nos.
Sambhar powder1tsp
Chilly powder1/2tsp
Coriander powder1tsp
Turmeric powder1/2tsp
Coconut paste4tbs
Tamarind paste1tbs diluted with 1 cup of water
Sesame oil2tbs
Saltto taste

For the seasoning

IngredientQuantity
Kuzhambu vadagam11/2tsp
Curry leaves1sprig


Method


                   Keep a pan with oil in a medium flame and fry the vadagam and curry leaves then add the onion,saute it for a minute follows the garlic.Fry it till both onion and garlic get slightly transparent.Add the tomato,salt and cook it soft.
Add the brinjals and fry it for a minute then add all the powders and give it a mix.Now add the tamarind water and allow to cook till the raw smell goes away.
Once it becomes thick add the coconut paste and cook it for 2-3 minutes and finally add the cooked black channa and cook it for one boil.
Spicy and tangy kara kuzhambu is ready.
  • Kuzhambu vadagam can be substituted with a tsp of mustard seeds and1/4tsp of fenugreek seeds.
  • Instead of sambhar powder 1/2tsp of chilly powder and 1/2tsp of coriander powder can be used.But adding sambhar powder gives a nice flavor and taste to the kuzhambu.
  • Adding coconut paste is important,it balances the spicy and sour taste of the spices used.

Linking this to Dish it out -Brinjal and Garlic event hosted by Sangeetha of Spicy Treats.
Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Thengai/Coconut Masala Chutney

Coconut masala chutney is a flavorful,tangy and mildly spicy chutney goes very well with Idly and Dosa which is my grand mother's signature recipe.This one is a favorite accompaniment for idly,dosa for my family and love it a lot.This chutney stays fresh for 2 days if it is stored properly in the refrigerator.Today is the day 3 of blogging marathon #16 and the recipe is as follows............ Ingredients Ingredient Quantity Coconut 1/2cup Onion 1no.(medium size) Tomato 2nos.(medium size) Red chilly 5-6nos. Oil 2tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Urad dhal/ullutham paruppu 1tsp Salt to taste Method                   Chop the onion finely and grind the coconut,red chilly and tomato to a fine paste,keep aside.   Heat a pan with the oil,when it becomes hot splutter the mustard and urad dhal.Add the onion and curry leaves,saute it till golden. Now add the ground paste and fry it f...
Post a Comment
Read more

Strawberry Mango Popsicle

Today is the final day of Blogging Marathon #16 and the the recipe is a colorful popsicle made with fresh strawberries and mangoes. Since last two days the weather was in 90s and feeling hot,my kiddo wanted something cold to eat or drink.Suddenly got the idea of making these popsicles to finish the over ripe mangoes,it came out delicious and we enjoyed it.Only 5 popsicles were left to take the pictures and couldn't take the picture properly as it started melting due to the high temperature.Here is the recipe...     Ingredients Ingredient Quantity Mango(peeled,cubed) 1 cup Strawberry(cut into half) 1cup Sugar 4tbs Lemon juice 2tbs Method  Puree the mango and strawberry with 2tbs of sugar,1tbs lemon juice separately,keep it aside. Pour which ever layer want first in the popsicle mold or small cups and freeze it for 30 minutes. Then pour the next layer and freeze it for atleast 6 hours. Remove the popsicle from the mold by keeping in hot w...
Post a Comment
Read more

South Indian Breakfast Thali

Today's post for the Blogging Marathon#16 under the thali theme is a simple breakfast thali.The menu is Sambhar Idly Ulundhu Vadai(urad dhal vada) Ven Pongal(pongal) Nei Roast(ghee roast) Degree Kaapi The accompaniments are Thengai chutney(coconut chutney) Sambhar Poondu chutney(garlic chutney) Venpongal                         Venpongal is a easy to make breakfast item which I make almost every Saturday for breakfast or dinner.Sometimes make it for lunch if I feel lazy to cook or run out of idly batter.Here is the recipe...   Ingredients Ingredient Quantity Raw rice/paccharisi 1cup Moong dhal/paasiparuppu 1/3cup Cumin seeds/jeeragam 11/2tsp Black pepper/milagu 1tsp Curry leaves 1 sprig Ginger/inji(finely chopped) 1tsp Asafoetida/perugayam a generous pinch Turmeric powder/manjal podi a pinch Cashews(broken) 11/2tbs Ghee/nei 3tbs Oil 1tbs Salt to taste Method  ...
Post a Comment
Read more