Kathirika Murukka Kara Kuzhambu/ Brinjal Drumstick gravy (Come on – Lets Cook Buddies) Entry 62

Today am very happy to share an entry for my event “Come on – Lets cook buddies” . This entry  is shared by a dear blogger’s mom so am blessed that all my blogger friends mom have been a part in this event . As u all will surely be knowing this famous blogger. She is having such an wonderful blog.. Yes it +Priya R  of ” Cook Like Priya” mom Rebbaca anuty who is going to share an delicious and mu favorite recipe .
Lets know more about the verstile blogger’s mom 🙂

Hi  anuty !! We all know you daughter is an amazing blogger and a wonderful cook .. Now we would like to know about you.. Tell us some interesting things about you ?

Hi Manju, I am so happy to visit your blog and to see so many lovely recipes. When I first got married I did not know how to cook and I had many failed attempts in cooking. Back then we did not have any computers and blogs to get recipes but learnt things the hard way. Being a homemaker for 34 years, cooking and exploring different cuisines are a personal interest and my children have been a support to try new recipes. From being a pure vegetarian, I moved to cooking non-vegetarian dishes for my husband and now I also relish having them.  

Thank you anuty and nice to know about the wonderful cooks mom  🙂 Now lets Move on to the cooking tips and recipe which Rebacca anuty is going to share with us today 🙂

Over to +Priya R  Mom  Rebacca Anuty 

Cooking Tip

• To make thick coconut milk, instead of adding room temperature water add cold water to the grated coconut and grind them in a mixie to form a thick paste, later strain them to extract thick coconut milk. There are 2 benefits in doing this – one is the coconut milk will remain fresh for long and also the mixie motor will not get hot.
• While storing green chilli in refrigerator remove the stem and store in a plastic bag/ container.They will remain fresh for long.

Introduction

The recipe that I am sharing with you today is our household favorite and this dish is staple once every week. Since I knew that you love Kara Kuzhambu, I am sharing this recipe with you.  I am so happy that one of my recipe is getting featured in the online web, thanks to you.

Me : Wow that’s so kind of you anuty 🙂 thanks for sharing my favorite recipe 🙂

Serves – 2 generously

Cooking time – 30 mins

Cuisine – South Indian

Ingredients

Brinjal – 3 large
Drumstick – 1
Big pink onion – medium sized – 1
Tomato – 2 ripe
Tamarind pulp – 1/3 rd cup
Garlic pods – 5 medium
Curry leaf – 1 spring
Coriander leaf – to garnish
Salt to taste
Oil – jingly oil – 3 tbsp
Coriander powder – 1 tbsp
Red chilli – 1 – 1 and ½ tsp (depending on spice level)
Turmeric – ½ tsp
Cumin powder – ½ tsp
Pepper cons – 10-12 nos
Fenugreek – 2 tsp
Jeera – ½ tsp
Mustard seeds – ½ tsp
Hing – a pinch

Method

• Heat a pan with oil and add the whole spices one by one starting from mustard seed wait for it to splutter, then add pepper cons, whole jeera, fenugreek, hing, sauté for 10-20 secs. 
• Add garlic and then onions sauté till the onions sweat, add tomatoes and sauté cook covered until they turn mushy, this will take 5 minutes. 
• Now add the masala powders starting from turmeric, red chilli, jeera, coriander and salt, sauté till it forms a thick paste. 
• Bring down the flame and let it simmer until it forms a thick paste and oil separates. You can cover and cook at this stage.
•  This will take 3-4 minutes. Then add the vegetables sauté well and add ½ cup water and bring to a boil, then simmer and let it cook with a covered lid for nearly 8 minutes until the vegetables are fully cooked. 
• Now add the tamarind pulp and mix well. In case the curry is too thick add little water. 
• Let it simmer on low flame for another 5 minutes until raw smell of tamarind goes and check for spice and salt.
•  Once the curry is thick and the spices are right, switch off and garnish with coriander leaves. Serve hot with white rice and appalam.

Notes

•  Make sure tomato is nice and juicy
• Spices are moderate you can add more red chilli if required
•  Jingelly oil will bring out more flavour for this recipe
•  Alternately you can use small onions for more flavour
•  You can also add other vegetables like ladies finger, potato, arbi(yam family), any variety of brinjal or just with more garlic
•   If you are a beginner or in a hurry you can also add sambar powder 2 tbsp and adjust the chilli powder