26 Mar Vazhuthaninga Puli Kootan (Easy Brinjal Curry)
Vazhuthaninga Puli Kootan or the Easy Brinjal Curry is a traditional dish of South India and most of the festival means are incomplete without this dish. It is best when had with plain rice.
Here is the full method to make this brinjal curry.
First, soak tamarind in 1 cup of water. Then extract the tamarind juice from it and keep it aside.
The next step is to heat 1 tsp of oil and fry the small onions and garlic in it. Sauté well. Then add the tomatoes. When it is cooked, add the grated coconut, sauté for 1 minute then take out from the heat. Let it cool for sometime and then grind it into a paste.
Heat rest of the oil in a pressure cooker. Add the mustard seeds, then when it crackles add the fenugreek seeds, red chilli and curry leaves. When the fenugreek seeds get a golden colour, add the minced onions and sauté well.
Put in the brinjals and sauté. Then add the chilli, turmeric and coriander powders. Also add salt to taste. Sauté till the raw smell of spices is gone. Then add the extracted tamarind juice and the ground coconut paste. Let it pressure cook for one whistle. Leave it for sometime for the pressure to release. Then garnish the Vazhuthaninga Puli Kootan with coriander leaves and serve with rice.
Disclaimer : The nutrition facts given in this site is for informational purpose and indicative of the estimated serving sizes. It is only an approximate nutritional value and could change depending on the product types, brands, substitutions and amount of ingredients used.
Ingredients
Directions
Vazhuthaninga Puli Kootan or the Easy Brinjal Curry is a traditional dish of South India and most of the festival means are incomplete without this dish. It is best when had with plain rice.
Here is the full method to make this brinjal curry.
First, soak tamarind in 1 cup of water. Then extract the tamarind juice from it and keep it aside.
The next step is to heat 1 tsp of oil and fry the small onions and garlic in it. Sauté well. Then add the tomatoes. When it is cooked, add the grated coconut, sauté for 1 minute then take out from the heat. Let it cool for sometime and then grind it into a paste.
Heat rest of the oil in a pressure cooker. Add the mustard seeds, then when it crackles add the fenugreek seeds, red chilli and curry leaves. When the fenugreek seeds get a golden colour, add the minced onions and sauté well.
Put in the brinjals and sauté. Then add the chilli, turmeric and coriander powders. Also add salt to taste. Sauté till the raw smell of spices is gone. Then add the extracted tamarind juice and the ground coconut paste. Let it pressure cook for one whistle. Leave it for sometime for the pressure to release. Then garnish the Vazhuthaninga Puli Kootan with coriander leaves and serve with rice.
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