Saturday, October 26, 2013

Totally different one!

We can see a different type of kuzambu now.  For this preparation the following ingredients are needed.  For four people


Tamrind  lemon size (extract juice from the tamarind)

Salt to taste

Turmeric powder

Kuambu podi or Sambar powder 4 teaspoons

Onion small 50 grams (if it is small onion well and good. if the small is not available cut one big onion into pieces)

Eggplant  2

Murungai kai  one or two

Tomato  mediyum size 2  cut them into pieces

For tempering:

Mustard seeds,

Thur dhal,

Bengal gram

Urad dhal

Methi seeds

each 1/2 teaspoon

Green chillies 4  cut them into halves

curry leaves

Red chilly  one or two  cut in to halves

Hing or Asafoetida (optional)

Oil for tempering one small cup (gingely oil is good; if not available any cooking oil)

Heat the pan and add oil.  Now add mustrad seeds, the three dhals and methi seeds.  Add green chillies and red chillies, add curry leaves and hing.  Now first add the small onion or the already cut big onion and fry for some time.  Then add the murungkai kai, after frying for a minute add the eggplant. Fry for one or two minutes and now add the tomatoes.  While frying add the kuzambu podi/sambar powder. Fry for a minute and add turmeric powder and tamarind juice.  Now add the required salt.  Let it cook for some time.  When the kuzambu becomes thick add a small piece of jaggery, if necessary. It is optional. Remove it from fire and eat it with Ven pongal, Hot Rice, Arisi Uppuma and Rava Uppuma. It will so delicious.

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