31 Jan 2015

Kaaraa-Mani Puzhi Kuzhambu

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Recipe :

Karamani \ Thatta Payir Kathirikai And Murungaikai Puzhi Kuzhambu

Prep Time: 8hrs to overnight to soak
Cook time: 30 minutes
Recipe Cuisine: Indian
Recipe Category: Curry
Serves: 5 persons

Ingredients :

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Sigappu Kaaraa-Mani \ Thatta Payir - 1 cup
Mustard Seeds - 1/4 tsp
Urad Dal - 1/4 tsp
Shallots - 1/2 cup (chopped)
Garlic - 12 cloves
Curry Leaves - 2 stk
Brinjal - 5 to 6 nos (1 and 1/2" long)
Large Tomato - 1 no
Large Drumstick - 1 no
Green Chilli - 2 no
Turmeric Powder - 1/2 tsp
Red Chilli Powder - 2 tsp
Coriander Seeds Powder - 2 tsp
Coconut Paste - 1/4 cup
Tamarind Ball - 1 cup (2" ball size)
Coriander Leaves - 2 tbsp (finely chopped)
Gingelly Oil - 3 tbsp
Salt to Taste.

Method :
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Preparation :

  • Wash and soak the karamani \ thatta payir for overnight with more water, it needs twice as much water to expand well. (Image 1)
  • Drain the water and keep aside.
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Steps To Make The Karamani \ Thatta Payir Puzhi Kuzhambu :

  • Pressure cook the soaked karamani \ thatta payir with two cups of water and required salt for 1 whistle and 3 to 5mins over simmer. When all the steam has released, open the pressure cooker pan and keep aside. (Image 2 and 3)
  • To make the curry, temper the mustard seeds and urad dal in the hot oil, after splutter saute the shallots, garlic and curry leaves till the shallots turn light brown colour. (Image 4)
  • Stir in the brinjal for a couple of minutes. (Image 5)
  • Add in the tomato, green chilli and drum stick, saute for an minute. (Image 6)
  • Then add in the red chili powder, coriander seeds powder and turmeric powder, mix all together. (Image 7)
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  • Then add in the coconut paste, tamarind water, a cup of water and required salt, mix altogether and bring to boil. (Image 8)
  • Add in the pressure cooked karamani \ thatta payir with its water, mix well, cook for 15mins over medium flame. (Image 9 and 10)
  • Finally add the coriander leaves, mix gently and ready to serve. (Image 11)
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Serving Suggestion : Serve hot the curry with white rice and appalam.
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