Saturday, August 13, 2011

Kathirikai ketti Kuzhambu

Ingredients:Brinjal (small size)- 6 Nos(cut into 4 half portions and soak in tumeric mixed water)
Tamariand paste - 4 tbsp
Asafoetida - a pinch
Salt to taste
To Grind:Big Onion - 2 Nos
Tomato - 2 Nos
Coconut Grated - 3 tbsp
poppy seeds - 1 tbsp
Coriander powder - 1 1/2 tbsp
Chilli powder - 1 tbsp
Sambhar powder - 1/2 tbsp
Jeera - a pinch
Cashew - 4 Nos
To Saute:Gingely Oil - 3 tbsp
Mustard - 1/2 tbsp
curry leaves - a few

Method:
1. Heat 1/2 tbsp oil in a kadai and fry onions untill it becomes slender. then add tomatoes to it and fry for a minute. To this add all powders and saute for a minute and put off the flame.
2. Allow it to cool for some time and grind along with the ingredients mentioned in to grind.
3. Heat the rest oil in a kadai, add mustard, asafoetida, curry leaves and brinjals. Close it with a lid. after 5 mins open the lid and add tamarind paste to it. Wait untill the brinjals get cooked.
4. Now add the grinded paste and mix well.
5. close the lid and let it boil for 5 mins.
6. Cook untill the oil separates.
7. Switch off the flame. The tangy brinjal ketti kuzhambu is ready
It goes well with Idli, Dosa, Rice and chappati

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shylaashree