Karamani Kozhumbu

⚠ Not yet reviewed against the source — may contain OCR/transcription errors.

Ready in 20 minutes

Serves 4 people

Ingredients

• tamarind 1 small lemon size
• dry karamani 1/4 cup
• brinjal 2, cut into small cubes
• sambar powder 2 tsp
• salt to taste

For grinding

• grated coconut 1/4 cup
• dhania seeds 1and 1/2 tsp

For Seasoning

• oil 2 tsp
• mustard seeds 1tsp
• curry leaves

Method

1. Soak the tamarind in warm water for 10 minutes and extract the juice and set this aside
2. Soak the karamani for half an hour. Add water and pressure cook it till they are soft allowing for 3 whistles. Keep the cooked karamani aside.
3. Heat a pan and add oil. Add mustard seeds when the oil is hot and allow it to splutter. Then add the curry leaves and fry for a few seconds.
4. Add the chopped brinjal stir-fry on high flame for couple of minutes
5. Now add tamarind extract along with sambar powder and salt and allow the mixture to boil until the brinjal is cooked and the raw smell of tamarind goes off.
6. While this is getting done, take the dhania seeds and grated coconut and 1/2 tsp of rice /wheat flour with a little water and grind to a smooth paste.
7. Add the cooked karamani along with dhania-coconut paste and stir well. Allow the kuzhambu to boil for 5 minutes in medium flame and then switch off the flame.
8. The kozhambu is now ready.
9. Serve with hot rice and ghee.

Source: namma-veetu-samayal