Back after a very long time

Long time has passed and am back now with Krishnaarpanam. I did not even notice that this blog turned 1 . Hope to bring in a lot of new recipes in future.

Krishnaarpanam

Arai Puli Kuzhambu ( Mildly sour gravy )

Arai Puli Kuzhambu is a Tanjore speciality which usually does not contain less tamarind but instead a very sweet and tangy and spicy gravy which goes well with dal rice ( paruppu saadam ) or plain rice. The vegetables which may be used in this gravy are elephant yam, bitter gourd or brinjal along with brown channa or peanuts. In this recipe I have used brinjal and peanuts.

Ingredients :

2 cups brinjal chopped into cubes
1 cup peanut/ brown channa/ or both
4 cups of tamarind extract ( thick + thin )
2 tsp. home made sambhar powder
Salt to taste
2 tsp. jaggery
1 tsp. rice flour

For seasoning in oil :

1 tbsp. oil
1/2 tsp. mustard seeds
1/2 tsp. urad dal
1/2 tsp. jeera
2 - 3 dry red chillies
2 tbsp. grated fresh / frozen coconut
1 tsp. asafoetida
few sprigs of curry leaves

Method :

1. Heat oil in a kadai add the peanut or brown channa and saute till they sputter. ( the channa gives out bursting sounds which indicates that it is getting fried) Remove and keep aside.

2. In the same oil, splutter mustard seeds, then urad dal till pink and jeera, red chillies, asafoetida, grated coconut and curry leaves and saute till it gives a nice aroma.

3. Next add the brinjal, fried peanuts/channa and sambhar powder and saute for few seconds. Add the tamarind extract, salt, jaggery and mix well and allow to boil and let the brinjals cook.

4. Once the brinjal is cooked, mix rice flour with a tbsp. of water and add the water to the gravy and bring to a single boil. Garnish with few more curry leaves and serve with plain rice or rice and plain dhal.

P. S. : The rice flour is to thicken the gravy. If you feel that the gravy is of your desired consistency then one may omit the rice flour.


Krishnaarpanam