Sunday, June 29, 2014

Kathirikkai Pudalangai Koootu/Brinjal Snake gourd Curry

Brinjal is a vegetable that will always be in my pantry. This combination works well and it pairs well vatha kuzhambu and puli kuzhambu. This was made by Amma and i captured it. So here comes the recipe.
Brinjal-5 medium sized
Snake gourd-1 small
Moong dal-1/2 cup
Turmeric powder-1tsp
Coconut-1/2 cup, grind to a smooth paste with a little water
Salt- as needed
To Temper:
Oil-1 tbsp
Mustard seeds-1 tsp
Urad dal-1 tsp
Shallots-10-15 peeled, roughly chopped
Curry leaves-1 sprig
How It Happened:
1. Wash the brinjals and dice them to four pieces each. Wash and chop snake gourd to 1 inch long juliennes.
2. In a heavy-bottomed pan wash and add the moong dal and turmeric powder and immerse them in inch deep water. Switch on the flame and cook the dal covered in medium flame until they are half cooked.
3. Once when the dal is bloated add the cut veggies and cook covered for 7-10 minutes.
4. Remove the lid and add the sambar powder and salt. Mix well and again cook covered for 5-7 minutes/ until the veggies are cooked.
5. Add the ground coconut paste and cook in simmer until it starts bubbling. Once when it starts boiling, switch off the flame and mix well.
6. In a tadka pan, add oil and when its hot add the ingredients given under the ‘to temper’ list. When the shallots turn golden brown add the tadka to the curry.
7. Mix well and serve with rice and puli kuzhambu.

*Do not cut the veggies too small else they all get dissolved while boiling.
*Add the veggies to the dal when the dal is half cooked and also keep stirring the dal now and then else they may get burnt.

*After adding the coconut paste do not boil for too long as they tend to lose the flavour and also it turns the curry a little watery.

1 comment :

  1. Wow mouthwatering and very tasty looking recipe. I will definitely try this at home. Have you tried Pakistani Cooking Recipes I love all Pakistani Recipes and mostly the appetizers by zarnak sidhwa recipes