One more favourite dish of my family.My grand mom used to call it "nellore kozhambu"don't know why??I think it resembles Andhra food and it is a little "spicy".If you keep the ingredients ready it is quiet simple and fast to make.We used to pester my mom to make this kozhambu with more kootu and some curry.
You can adjust the spice level according to your taste reduce or increase the number of chillies and adjust the consistency if you want it thick or little watery.
You will Need
You can adjust the spice level according to your taste reduce or increase the number of chillies and adjust the consistency if you want it thick or little watery.
You will Need
- 250 gms of Baby Brinjals
- Lemon sized ball of Tamarind
- A pinch of Turmeric powder
- Salt to taste
- 2tbs of Channa Dal
- 11/2 tbs of Coriander seeds
- 10-12 nos Red Chillies
- One smallcuo of scraped Coconut
- Two tbs of Powdered Jaggery
- Four tbs of Gingelly oil.
- One tsp Mustard seeds
- 1/2tsp Asafoetida powder
- Few Curry Leaves
1.Pick small brinjals wash,dry and slit them as shown in the picture.Heat oil in a pan and shallow fry them in gingelly oil.Meanwhile do step 2 and 3 and continue from step 4.
2.Roast Channa dal,coriander seeds,red chillies,coconut in gingelly oil.cool and powder it.
3.Soak tamarind in hot water and extract thick pulp three times.
4.Heat gingelly oil in a pan crackle mustard seeds add brinjal fry till crisp.add tamarind water let it boil for five minutes and then add the ground powder.
5.When it thickens add jaggery,curry leaves and asafoetida and boil till oil separates.
Suggestions
- Gingelly oil is important for this kozhambu.
- Choose tender and small brinjals.
- Serve with hot rice and mor kootu
1 comment:
Hi, thank you so much for this recipe, I tried this yday and I came out yumm, my hubby loved it. WE had it as an accompaniment for chapathi. However, I added a little bit of jeera, coz both my husband and I like that flavour. :) thanks again :)
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