Tags
Chettinad Kathirikai vazhakkai kuzhambu, easy puli kuzhambu, Eggplant plantain gravy, Eggplant recipe, Indian style eggplant dish, Indian style eggplant gravy, Kathirikai Kuzhambu, Kathirikai Vazhakkai Kuzhambu, plantain gravy, puli kuzhambu recipe
This is a very special dish at my home. My grandma prepares it for any pooja that we do at home, even during Pongal. When some one leaves to a pilgrim trip from home( for those who know patha yathrai to Palani) this is a must in my home. And we all love it when my grandma prepares it π This is a simple kuzhambu, but need a little extra oil and we use only gingely oil for this. Gingely oil is very good for health and has a cooling effect to the body. It gives a great taste to the dish.
Ingredients:
Eggplant/Kathirikai : 3 to 4 small
Plantain/ Vazhakkai : 1 medium
Red Pearl Onion: 10 to 12
Tamarind juice : 1 cup
Kuzhambu milagai thool : 2 tablespoon
or
Red Chili Powder : 1/2 teaspoon andΒ Corriander Powder : 2 teaspoon
Turmeric Powder : 1/2 teaspoon
Salt : 1 teaspoon
Gingely Oil : 2 1/2 tablespoon
Cilantro Leaves to garnish
To temper:
Fenugreek seeds : 1/2 teaspoon
Fennel Seeds : 1/2 teaspoon
Asafoetida : 1/8 teaspoon
Curry Leaves : few
Method:
Peal the skin of plantain and cut them in to pieces. Cut the Eggplants as well.
If the red pearl onions are very small, you can use them directly. If big then we can chop them to 2 pieces.
In the tamarind juice mix the kuzhambu milagai thool or (red chili powder and coriander powder), turmeric powder, salt and mix well. Check for the taste and adjust.
Next in a large pan heat oil. Add the items in to temper, when they change color add the onions and saute for 2 mins.
Now add the Eggplant and plantain and saute for 5 mins.
Add the tamaring juice where spice powders are added and let the gravy get heated. Close lid.
This will take around half an hour, when the oil would start floating in the top layer.
Now stop and garnish with cilantro leaves.
Serve with hot rice.
Sounds delicious and perfect for the rainy weather in Mumbai!
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Yes Aruna with papad this is a good combination on a rainy day π
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I have never had kozhambu. It’s too spicy for me. π I eat with Pappu mammu. π
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Hehehe I know π but gingely oil would decrease the spice though and yeah with pappy mammu it is an excellent combination π
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I haven’t heard of this, but this sounds good. And with steamed rice? Yes, please! π I love eggplants and I love plantains.
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Aww you would love it Jhuls with steamed rice π
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Sounds very special to you Malar, and sounds really good!
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Yes Lori , it is π Thanks
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Looks great Malar. ….eggplant and plantain…..just perfect with hot steamed rice , papad…..slurp. ..
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Yes Chitra , its too good with papas π
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Never tried plaintain in Kuzhambu. Thanks for introducing new recipe Malar:-) will try soon. Yes totally agree Sesame oil in tamrind Kuzhambu enhance taste and give nice aroma
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Do try it Vidya, I just love plantain in puli Kuzhambu π
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Sure Malar:-)
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Puli kuzhambu my all time favorite. In tirunelveli side (I did my UG in kvp) they add coconut milk in puli kuzhambu. . It tastes really goood. My frnds mom used to make katharikai puli kuzhambu with vaazhaikai kaarakari.. just love d combo
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Oh is it, I didn’t know that they added coconut milk, sounds interesting, will give it a try soon Srividhya π Yes this is an excellent combination π
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It is such a unique dish! I’d love to try it! π
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Thanks, do try it π
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Malar tried this today for lunch:-) both hubby and me liked it.. Never thought of adding plaintain in Kuzhambu thanks for sharing dear:-)
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Thanks for trying Vidya, I am very glad you guys liked it π
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