Monday, 25 January 2016

Pidi Karunai Kizhangu Puli Kuzhambu

Pidi Karunai Kizhangu Puli Kuzhambu, this is one of the common curry made in our home. I'll make this curry once in two weeks. I have heard that this kizhangu is very good for health, so I make it often. We make this similar to how we make puli kuzhambu using other vegetable but the main part is how and when we need to add the kizhangu to curry matter. Kizhangu should cook in tamarind extract else you will feel itchiness in tongue. So follow the steps correctly in adding the kizhangu.

Pidi Karunai Kizhangu Puli Kuzhambu

Preparation Time :10 mins | Cooking Time : 30 mins | Serves : 4

Pidi Karunai Kizhangu - 4 No.
Onion - 2 No.
Tomato - 2 No.
Tamarind - 1 Gooseberry Size
Garlic - 3 Cloves
Grated Coconut - 3 tbsp
Cumin Seeds - 1/2 tsp
Chili Powder - 3/4 tsp
Coriander Powder - 2 tsp
Turmeric Powder - 1/4 tsp
Oil - 1 tsp
Salt - to taste

For Tempering
Oil - 1 tbsp.
Mustard Seeds - 1/2 tsp.
Fenugreek Seeds - 1/4 tsp.
Asafoetida - a pinch

1. Keep all the ingredients ready to make the curry.
a. Finely chop the onions.
b. Finely chop the tomatoes.
c. Pressure cook the kizhangu for one or two whistles. Discard the water and peel the outer skin of the kizhangu and slice it to medium sized circles.
d. Soak the tamarind for 15 minutes in warm water and extract its pulp. (I have not shown this step in photo)
2. Heat oil in a pan and add the onions.  Saute the onions till it turns golden brown color.
3. Add in the tomatoes and mix well. Saute for a minute and add turmeric powder and salt.
4. Cook the tomatoes till soft and mushy. Add the tamarind extract and mix well.
5. Cook till the raw smell of tamarind goes off. Add in the pidi karunai slices into the tamarind extract. All ow it to cook for about 5 minutes in medium flame.
6. In the mean while, add grated coconut, garlic, cumin seeds, chili powder and coriander powder in a blender. Grind it into a paste using little water. Add this coconut paste to the boiling gravy.
7. Mix it well and all the mixture to boil. Cook till the raw smell of masala vanish and the gravy thickens. Heat oil in a tadka pan for tempering.
8. Add mustard seeds. Once it splutters, add the f.enugreek, asafoetida and curry leaves. Add this tempering to the curry and mix well.

Pidi Karunai Kizhangu Puli Kuzhambu is ready. Serve it with steamed rice and any poriyal or vathal.

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