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Wednesday, March 9, 2011

Wild Eggplant Sambar(Manathakkali Poricha Kuzhambu)

Ingredients:

Wild Eggplant}
Manathakkali }            -  2 - 3 table spoon(a handful)
Tamarind                     -  1 small lemon size
Grated coconut            -  1 table spoon
Bengal gram dal           -  1 table spoon
Pepper                        -  1 1/2 tea spoon
Red chilies                   -  2 nos
Turmeric powder         -  1/2 tea spoon
Asafoitida                    -  1/2 tea spoon
Rice flour                     -  1 tea spoon
Coconut oil                  -  1 table spoon
Jaggery                        -  a small piece
Curry leaves                -  a few leaves
Salt to taste

1.  Soak tamarind in warm water for 1/2 hr and squeeze out a cup of juice.
2.  Heat 1/2 tea spoon of oil in kadai and fry bengal gram dal, pepper and red chilies.
3.  Let the fried items cool and add the coconut and grind them into a smooth paste.
4.  Add salt, turmeric powder, asafoitida and the ground paste to the tamarind juice and allow it to boil till the raw smell goes off.
5.  If you feel the sambar is not thick enough mix the rice flour in little water and add it to the sambar and boil if for 2 - 3 mins.
6.  Now heat coconut oil in a kadai and add the manathakkali(Wild eggplant).
7.  Fry till the manathakkali grows brownish and then add it along with the oil to the sambar.
8.  Immediately remove the sambar from stove.
9.  Manathakkali sambar ready.  Serve hot with rice and ghee.

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