Recipe of Any-night-of-the-week Kathirikai puli Kulzhambu Tangy brinjal curry
Hello everybody, I hope you're having an incredible day today. Today, we're going to prepare a special dish, Step-by-Step Guide to Prepare Favorite Kathirikai puli Kulzhambu Tangy brinjal curry. It is one of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Kathirikai puli Kulzhambu Tangy brinjal curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Kathirikai puli Kulzhambu Tangy brinjal curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Kathirikai puli Kulzhambu Tangy brinjal curry is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Kathirikai puli Kulzhambu Tangy brinjal curry estimated approx 30 minutes.
To begin with this particular recipe, we must first prepare a few components. You can cook Kathirikai puli Kulzhambu Tangy brinjal curry using 20 ingredients and 8 steps. Here is how you cook that.
This is one awesome lipsmacking spicy and tangy curry with brinjal. It tastes delicious with rice,pappad and egg omblet.
Ingredients and spices that need to be Make ready to make Kathirikai puli Kulzhambu Tangy brinjal curry:
- 250 gm brinjal
- 1 onion
- 8 garlic cloves
- 1 dry red chilli
- 1/2 tsp fenugreek seeds
- 1/2 tsp cumin/jeera seeds
- 1 tsp red chilli powder
- 2 tsp coriander powder
- 1/2 tsp turmeric powder
- 2 Spring curry leaves
- 1 tsp jaggery
- To taste rock salt
- 5 tbsp gingely oil
- To fry and grind
- 2 tbsp oil
- 1 tsp black Pepper powder
- 1 tsp cumin/jeera seeds
- 1 onion
- 6 garlic cloves
- 2 tomato
Instructions to make to make Kathirikai puli Kulzhambu Tangy brinjal curry
- Soak a gooseberry size tamarind in half cup water. Set aside.
- Heat oil a pan add pepper, cumin seeds and garlic.
- Next add onions and tomatoes. Saute till mushy. Take in a blender and grind to coarse paste.
- Keep all ingredients to temper ready. Heat gingely oil in the same pan add dry chilli, fenugreek seeds and cumin seeds.
- Then add curry leaves, garlic and onions. Saute till golden brown.
- Then add the brinjal.(Cut them half way from bottom into four. Check if there are any worms and remove accordingly.) Fry till it turn brown in the oil. Add the ground masala and cook till oil separates from the pan.
- Now add turmeric powder, red chilli powder and coriander powder. Saute till raw smell disappears.
- Extract and add the tamarind water and salt. Add enough water about 1 cup and cover with lid. Cook till oil floats on top.
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