Kaara Kulmabu (South Indian Special)

         Rice and some type of spicy gravies are a common one in a southindian home. We make it daily at home, I love to try different types of gravies so we wont get bored having the same thing again and again. Lets c how to do dis home.

INGREDIENTS:

• Brinjal - 3 nos
• Small Onion (Sambar Onion) - 10 whole
• Fenugreek - 1 1/2 tbs
• Bengal gram - 1 tbs
• Tomato - 1 Chopped (Small)
• Red chilly - 3 nos
• Garlic – 1 bulb
• Pepper corn - 5 nos
• Grated Coconut – 2 tbs
• Asafoetida -1 tsp
• Coriander seed - 2 tbs
• Tamarind juice – 1/4 cup
• Turmeric powder - 1 tsp
• Mustard seed - 2 tsp
• Grated Jaggery - 2 tbs
• Urad Dal - 2 tbs
• Cumin seeds - 1 tbs
• Gingly oil - 7 tbs

METHOD:

1. Dry roast (dont add oil for frying) fenugreek and grind to fine powder and keep it aside
2. Fry & Grind to fine paste the following : 3 Onions+2 Red Chilli+2 tbs of Coriander seed+Coconut piece+ 1 tbs Bengal gram+ 1 tsp Urad dal + 5 nos pepper corn+ 1 tbs cumin seed
3. Heat oil in pan and pop mustard, Urad Dal, Garlic then add onions and fry until it turns brown / transparent.
4. Sprinkle fenugreek powder, then add turmeric powder and asafoetida.
5. Add chopped tomato and mix well.
6. Now put fried Brijal (Cut into pieces along side or keept it whole if the size is too small. Put excess Gingly oil)
7. Pour the ground mixture then add tamarind water ( not too thick or too diluted )
8. Add the ground paste, salt & Jaggery.
9. Once done pour 5 tbs of Gingly oil over the Karakuzhambu
10. Serve with boiled rice.