Ennai Kathirikai Kuzhambu with Kadalai Paruppu Usili
Ennai Kathirikai Kuzhambu
Ingredients
- • 250 g Small purple brinjals
- • 50 g Tamarind pulp extract
- • 2 tbsp Sesame oil
- • 1 tbsp Sambar powder
- • 1/2 tsp Turmeric powder
- • 1 tsp Mustard seeds
- • 1/2 tsp Fenugreek seeds
- • 10 g Curry leaves
- • 30 g Shallots, chopped
- • 10 g Jaggery
Cooking Steps
Slit the brinjals into four, keeping the stem intact.
Heat oil in a heavy-bottomed pan and sauté brinjals until skin wrinkles; set aside.
In the same oil, temper mustard seeds, fenugreek, and curry leaves.
Add shallots and sauté until translucent.
Pour in the tamarind extract, add turmeric, sambar powder, and salt.
Once the gravy boils and raw tamarind smell fades, add the sautéed brinjals.
Simmer for 10 minutes until the oil floats on top, stir in jaggery, and serve.
Kadalai Paruppu Usili
Ingredients
- • 150 g Chana dal (soaked for 2 hours)
- • 200 g Cluster beans, finely chopped
- • 3 Dried red chilies
- • 1/2 tsp Asafoetida
- • 1 tsp Mustard seeds
- • 1 tbsp Coconut oil
- • 5 g Curry leaves
Cooking Steps
Coarsely blend the soaked chana dal with red chilies and asafoetida into a thick paste using the blender.
Steam the dal paste in a pressure cooker or idli plate for 8-10 minutes.
In a pan, temper mustard seeds and curry leaves in coconut oil.
Sauté cluster beans until tender-crisp.
Crumble the steamed dal paste into the pan with the beans.
Stir-fry on medium heat until the dal becomes crumbly, golden, and dry.