Kathrikai Murungakai Kara Kuzhambhu
This is a soupy gravy made mainly with tamrind pulp, little thicker than stew, very popular item in Tamil nadu served with rice. Same gravy with slight moderation is called pulusu in Andhra.
|2 nos||Brinjal (cut into small pieces and store in cold water)|
|1 no||Drumstick (or 5 frozen pieces)|
|1 no||Green chilli|
|½ tsp||Cumin seeds|
|5 nos||Curry leaves|
|1 tsp||Red chilli powder|
|¼ tsp||Turmeric powder|
|3 tsp||Dhania powder|
|½ tsp||Cumin powder|
|3 tsp||Tamrind juice (or thick store bought pulp 1/4 tsp)|
Heat oil in a kadai ( Wok) , splutter mustard seeds, cumin seeds, curry leaves along with asafoetida powder, then saute diced onions, chopped brinjal, drumsticks and garlic for a few minutes and cook tomatoes along them until tender.
Now add all the dry ingredients like turmeric powder, chilli powder, dhania powder, cumin powder, sugar and salt with tamring pulp diluted with 2 cups of water. Let it simmer until the oil seperates from gravy, now add fresh curry leaves.
Serve with steamed rice, any vegetable curry and appalam/varthal.