Just another traditional Kara kuzhambu recipe with drumstick and brinjal flavoured with coconut paste, which goes well with white rice and appalam.
Serves 4 to 5 people
- 1 no – Whole drumstick ( around 15 pieces)
- 4 nos – Brinjal / kathirikkai (cut in to four slices)
- 10 nos – Sambar onion / small onion(chopped finely)
- 1 no – Tomato (chopped finely)
- 2 to 3 nos – Garlic clove (chopped)
- 1/4 tsp – Turmeric powder
- 1 to 1 1/2 tsp – Red chilli powder ( or add as needed)
- 2 tsp – Coriander powder
- 1 no – Tamarind (gooseberry size)
- 4 tbsp – Coconut grated
- Salt to taste
- 2 tbsp – Sesame oil
- 1/4 tsp – Mustard seeds
- 1/4 tsp – Split black gram
- 2 pinch – Fenugreek seeds
- 4 to 5 nos – Curry leaves
- 1 pinch – Asafoetida
- Soak tamarind in a 1/2 cup of warm water and squeeze out the juice. Set it aside.
- Grind grated coconut to a fine paste and set it aside.
- Heat oil in a pan, season it with items given in the list for seasonings. Add sambar onion and garlic, saute until golden brown. Followed by chopped tomato, saute until mushy.
- Add brinjal, drumstick and required salt, cover with lid and cook for 1 or 2 minutes. Followed by turmeric powder, red chilli powder and coriander powder, saute until raw smell goes.
- Add 2 cups of water and bring it to boil, cover with lid and cook for 10 minutes or until drumstick and brinjal are well cooked.
- Add tamarind juice and required salt if needed, let it cook for 5 minutes or until raw of tamarind goes. Finally add coconut paste and cook for 5 more minutes. Switch off the stove and serve with white rice and appalam.
- Increase or decrease the amount of red chili powder as per your spice level.
- You may replace red chilli powder with sambar powder also.