Murungakkai Kathirikai Puli Kuzhambu – Brinjal Drumstick Kulambu

• Drumstick – 1 cut
• Brinjal – 4 cut
• Small Onion – 5-6 chopped
• Garlic – 4-6
• Tomato – 1 chopped
• Tamarind – small lemon size (extract juice)
• Turmeric - 1/4 tsp
• Sesame oil - 2 tbsp
• Mustard - 3/4 tsp
• Fenugreek seeds - 1/2 tsp
• Curry leaves - 1 sprig
• Coriander leaves few
• Asafoetida a pinch
• Salt as needed

• Coconut grated - 3 tbsp
• Small Onion – 3
• Cumin seeds - 2 tsp
• Sambar powder – 1 tbsp
• Coriander powder – 2 tbsp
• Fennel seed – 1 tsp
• Garlic – 3
• Ginger – 1 inch

• Heat the pan with oil, add mustard after split add fenugreek, curry leaves, onion, asafoetida, garlic saute till transparent. Now add brinjal, drumstick, and tomato, cook until tomato smash well.
• Grind all the raw ground paste with little water to fine paste.
• Add tamarind juice, turmeric and salt, allow to boil till raw smell leaves. Then add the grounded paste and cook for 3 mins.
•  Reduce the flame to low, add 1 cup water, cover and cook for 5 mins. Sprinkle coriander leaves and serve.
• Ready to serve Murungakkai Kathirikai puli kuzhambu with hot rice, wheat rice or any other millet rice varieties, chappathi and dosa.

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