Kathrikai Puli kuzhambhu - A recipe which we will make at least once in a week. Sambar, Rasam, and puli kuzhambhu are the frequent kuzhambhu recipes we south Indian makes at home. We can make kara kuzhambhu using many veggies and also with coconut and without coconut versions. On my website also I have posted murungakai kara kuzhambhu, poondu kara kuzhambhu, vendakkai kara kuzhambhu, paavakai puli kuzhambhu. You can try those recipes also.
How to make kathrikai puli kuzhambhu:
- Soak tamarind in water for 20 mins. Squeeze out a juice from it and drain in a separate bowl and discard the skin. Add 3 tbsp of kuzhambhu chili powder and salt to this tamarind water, mix well and keep aside.
- Heat a kadai, add gingelly oil, once it gets heated, add a tsp of fenugreek seeds and a tsp of cumin seeds.
- While the seeds are spluttering add chopped shallots (small onions), stir for a second.
- Add garlic cloves to it and saute for 30 secs.
- Few curry leaves to be added with it.
- Now add finely chopped tomatoes and cook till it becomes mushy and the oil starts oozing.
- Its time to add chopped brinjals (kathrikai) and saute till the nice aroma comes and the skin of brinjal starts turning its color.
- Add the prepared tamarind water + kuzhambhu milagai thool + salt mixture.
- Cook covered till the veggies are done
- When the kuzhambhu becomes semi-thick, turn off the flame
- Finally, add some gingelly oil and mix well.
See video recipe of kathrikai puli kuzhambhu recipe
Some of the side dish recipes you might be interested to pair with this kathrikai puli kuzhambhu without coconut version.
(Visited 3 times, 7 visits today)
