ARAI PULI VATHA KUZHAMBU

It was some time back that i was thinking somehow i don’t have this gravy in my blog,though we make regularly at home and dhivya too likes it.This kuzhambu variety is a long forgotten recipe in many households and some might not even have heard of this exotic gravy.I have enjoyed it eating many a times from the hands of my grandmothers and my mother too. In my in laws place too this recipe is known and my MIL makes it often.This simple recipe can be made in no time and tastes great with dal rice with dollops of ghee.I made this last week and thankfully clicked it too.Scroll down for a true Tanjore Delight..

INGREDIENTS

Brinjal	2
Tamarind	a gooseberry shaped ball
Sambhar powder	2 tsp
Urad dal	1/2 tsp
Channa dal	1/2 tsp
Oil	1 tsp
Curry leaves	a sprig
Asafoetida	a pinch
Coconut milk	1/4 cup
Black channa	4 tsp
Salt	to taste

 

HOW TO MAKE

• Chop brinjal and place in water to prevent from turning black.Soak tamarind in water.In a pan add oil and when it gets heated throw in urad and channa dal.Wait for them till golden brown and add asafoetida,sambhar powder,salt and brinjal pieces.Add now tamarind extract and allow it to boil.

 

• Take coconut milk from coconut by grating,grindinding and extracting milk from coconut and add it to the boling gravy.Add sosked and cooked black channa and add curry leaves for garnish.

• Enjoy this tamarind based gravy with steaming rice and dal.

NOTES

• Instead of brinjal you can use bitter gourd,lady’s finger,turkey berry or yam.
• This requires half the tamarind usually needed,hence the name arapuli vatha kuzhambu.

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