If you are regular follower of my blog you have noticed that our family has a liking towards puli kulambu. It is also easy to make also you can keep it for few days. It is one of those dish which tastes better as days goes by. Normally I love to try this one or 2 days after it was made with hot steamed rice. It also goes well with curd rice too. My kids love it too.
Ingredients
One or mixed vegetable of your choice – 2 brinjal / eggplant
Tamarind – 1 gooseberry size ball (I have added 2 cups hot water to extract tamarind water)
Garlic – 10 pods (Slice thinly)
Small onion – 10 (slice thinly)
Salt to taste
Turmeric powder – 1/2 teaspoon
puli kuzhambu Powder / Vatha kulambu powder – 3 teaspoon (adjust to your taste)
Tomatoes – 1/2
Gingerly oil – 2 tablespoon
Curry leaves – 20
Mustard seeds – 1/2 teaspoon
Fenugreek seeds – 1/8 teaspoon
Urad dhal – 1/2 teaspoon
Cumin seeds – 1/2 teaspoon
Jaggery – 1/2 to 3/4 teaspoon (optional)
Method:
Clean and cut vegetables. Leave in water till it is required. Heat oil add mustard seeds. Let it pop. Add urad dhal, cumin seeds, fenugreek seeds, curry leaves. Fry till dal is slight brown color. Add onion, Garlic. Fry till slight brown color.
Add tomato. Fry till mushy. Add eggplant/ brinjal. And fry for 2 mins. Add tamarind water and 1 cup of water. Cook for 2 mins. Add turmeric powder and Vatha kulambu powder
Let it boil till nice aroma released. and you start to see oil floating on the top. Add jaggery and mix well. Boil till it reaches desired consistency
Switch it off let it cool down. Serve with rice.