BRINJAL MASALA KUZHAMBU RECIPE

      Our usual cooking in family never uses certain masalas like fennel, cinnamon etc. So all those masala when I taste at restaurant, I always love it. So do Aj. But still I don’t use all those in my day to day cooking, very rarely I use. When I saw this kuzhambu in the cookbook mom gave, I wanted to try it as I got so bored of my regular cooking. I tried it yesterday and loved it a lot. It was just like the restaurant style kuzhambu. Aj also liked it very much and asked for more. I was really surprised as he usually doesn't like tangy kuzhambus! So if you want to taste tangy, flavorful kuzhambu, try this one for your family and give a break to your regular menu.

Masala kuzhambu recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 10 mins    |  Cook time: 25 mins    |  Serves: 3

Ingredients

Brinjal	6
Onion	1
Tamarind	Gooseberry Sized
Turmeric	1/4 tsp
Sambar powder	1 & 1/2 tsp
Curry leaves	1 sprig
Salt	As needed
To Roast & Grind
Channa dal	1 tsp
Coriander seeds	1 tsp
Fennel	1/2 tsp
Cinnamon	A small piece
Coconut	1/2 cup
To Temper
Oil	3 tblsp
Cinnamon	A small piece
Cardamom	2
Cloves	2

Method

1. Soak tamarind in hot water and extract the juice. Wash and cut brinjal in to 4 or 6 lengthwise, keep immersed in water until use. In a kadai/pan add few drops of oil and roast channa dal, fennel and coriander seeds just for a minute. Add the coconut and give a stir.
2. Cool down and grind with a very small piece of cinnamon and water to a smooth paste.
3. In a kadai, heat oil and temper with the items given under ‘To temper’ table and add onion and fry until it turns brown here and there.
4. Add the tamarind extract(total water 3 cups), salt, turmeric, sambar powder and the brinjal and boil until brinjal gets cooked. Add the ground paste and mix well. Adjust water consistency.
5. Boil until oil seperates (4 minutes approx.) and thick consistency of kuzhambu reaches.

Notes

• Do not add fennel more than mentioned as it will be over powering the flavor.
• Add the coconut paste after brinjal gets cooked. Brinjal gets cooked soon. If you want to add everything together, add more water to ensure brinjal gets cooked.
• The original recipe has no onion, but I added it.

Enjoy hot with any of you favourite vegetable curry as accompaniment with rice. Top with ghee or sesame oil.

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