Friday, December 18, 2009

Kaikari puli kozhumbu


veggies like sundakkai, brinjal or even bitter gourd(pavakkai, in which case add a little jaggery in the end)

Small onions-10
Sambar powder-11/2 teaspoon
Coriander powder-1 table spoon
Turmeric powder-1/2 teaspoon
curry leaf -little
Tamarind -little(as shown in the picture) or 2 teaspoons paste

For seasoning

Mustard seed-1 teaspoon
Fennel seed-1 teaspoon
Fenugreek seed-1/2 teaspoon
Gingelly oil-2 table spoons


Keep the kadai in the stove.Season the gravy.Saute onions,garlic and tomatoes for a minute.Add the veggie of choice. Keep the flame to medium and saute for 5 to 6 minutes.Meantime in 3 to 4 cups of water mix the tamarind,the salt needed,sambar powder,coriander powder and turmeric powder and add after the pieces are sauted well.Let the gravy cook for 5 minutes in medium fire.Then reduce the fire and cook till the gravy becomes thick and get reduced to 1/3 quantity.


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