Sunday, May 13, 2012

Sundal kathirikkai puli kulambu

INGREDIENTS:

Karuppu sundal (black channa) - 1small cup
Brinjal - 2
Onion - 2
Tomato - 1
Tamarind - a small lemon size
Kulambu milagu podi - 2sp
Salt - to taste
Curry leaves - 1strand
Grated Coconut - 2sp
Mustard seeds - 1/2sp
Turmeric powder - a pinch

METHOD:
  • Chop onions and keep aside.
  • Soak channa in water overnight and pressure cook with 1/2sp salt for 3 to 4 whistles.
  • Take the syrup of tamarind and keep aside.
  • In a cooker add oil and when heated add the chopped onions and fry till it is light brown.
  • Then add chopped tomato and cook till it is soft.
  • Add coconut, curry leaves and kulambu milagu podi and fry once and off the stove.
  • Let it cool and grind it.
  • In an empty cooker add oil and when heated add mustard seeds.
  • Now add half chopped onion and fry till it is brown.
  • Now add sliced brinjal, salt, turmeric powder, 1sp tamarind syrup and cook till the brinjal absorbs the tamarind syrup.
  • Now add the grinded mixture, cooked channa, remaining tamarind syrup,salt and let it boil for 5 mins till the raw smell leaves and the brinjal gets cooked.
  • Serve hot with rice or idli.


No comments:

Post a Comment