Saturday, 5 December 2015

Murungaikkaai Kathirikkaai Kuzhambu - Drumstick and Brinjal Curry

Murungaikkaai Kathirikkaai Kuzhambu, Drumstick and Brinjal are one of the best combinations. These both vegetables goes well with each other in any dishes like poriyal or kuzhambu. This curry can be made using only drumsticks too. If you do not like brinjals, you can skip it.

Drumstick (Murungaikkaai) – 5 No.
Brinjal - 4 No.
Onion – 2 Nos.
Tomato – 2 Nos.
Red Chili Powder – 1.5 tsp.
Coriander Powder – 3 tsp.
Turmeric Powder – 1/2 tsp.
Tamarind – Lemon size
Garlic – 3 Cloves
Shallots – 3 No.
Grated Coconut – 1/2 Cup
Cumin Seeds – 1 tsp.
Mustard Seeds – 1/2 tsp.
Fenugreek Seeds – 1/4 tsp.
Curry Leaves – 2 String
Gingelly Oil – 2 tbsp.
Salt to taste

1. Finely chop the onion and tomatoes. Roughly peel the drumstick skin and cut it into 2 inch pieces. Cut the brinjal lengthwise and drop it in a salt + turmeric water. Soak the tamarind in warm water.
2. Heat oil in a pan and add mustard seeds. Once the mustard seeds splutter, add fenugreek seeds and fry for few seconds. Add the chopped onion and saute till the onion turns transparent.
3. Once the onion turns transparent, add chopped tomatoes and saute for a minute.
4. Add salt, turmeric powder, half a teaspoon of chili powder and cook till the tomatoes are soft and mushy. Wash and add the curry leaves to it.
5. Add the drumstick and brinjal and saute for a minute or two.
6. Add enough water to cook the drumstick and brinjal. Close the pan with a lid and cook till the vegetables are cooked. Once the vegetables are cooked, extract the pulp from the soaked tamarind and add it to the curry. Let the curry cook for about 5 minutes.
7. In the meanwhile, grind grated coconut, garlic, shallots, cumin seeds, chili powder, coriander powder to paste.
8. Add the ground coconut paste to the curry and cook for another 5 minutes and switch off the flame.
Murungaikkaai Kathirikkaai Kuzhambu / Drumstick and Brinjal Curry is ready to serve with hot rice.

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