An authentic, traditional Kuzhambu variety of Thanjavur Brahmins. This name as it is neither sambar nor vathakuzhambu Vathakuzhambu with 1/2 the quantity of tamarind that for vathakuzhambu.
Sambar without dhal. Hence in my mom's family they call its as Rendukettan Kuzhambu!!! Since I am settled in Tirunelveli and my MIL is from Kerala, some how I totally missed this recipe. I got this recipe recently from my eldest cousin. I am giving the recipe which she has sent me. This tastes amazing to have as side dish for dal rice. (Paruppu sadham).
Ingredients for making Arai Puli Kuzhambu:
- 2cups of brinjal chopped into cubes
- tamarind extract from a medium sized lemon (4 cups)
- 2 tsp sambar powder
- salt to taste
- 2 tsp jaggery
- 1 tsp rice flour
- 1tbsp oil
- 1/2 tsp mustard seeds
- 2 tbsp channa dhal (kadala paruppu)
- 4 red chillies
- 2 tbsp grated fresh coconut
- 1 tsp asafoetida (powder) if solid take a betel nut size
- Few sprigs of curry leaves
How to make Arai Puli Kuzhambu?
Heat oil in a kadai, splutter mustard seeds
Add asafoetida if solid,
Add channa dhal, red chillies,sauté till dhal is golden
Asafoetida if powder
Add brinjal and sauté till half done
Add grated coconut and fry(need not fry till brown)
Add curry leaves and saute a little
Add tamarind water, salt and sambar powder and boil till brinjal is done well and raw smell of sambar powder goes off
Add rice flour in a tbsp of water mix well and add to the Kuzhambu
Add jaggery and bring to a boil.
Add few curry leaves and serve.
Instead of brinjal if you use karuani kis=zhangu it will be tasty. You can add Black Chenna (PORITHU PODAVENDUM).cOCONUT PALLU PALLAHA SEEVI POTTAL NALL TASTEReplyDelete