Arapuli kuzhambu recipe | Easy kuzhambu recipes
Arapulai kuzhambu recipe, an age old and traditional stew recipe made with eggplants, peanuts and tamarind paste!
urad dal papad
big lemon sized tamarind balls OR 3 tablespoons tamarind extract
dried red chilies
Take a big lemon sized tamarind ball and soak in 1/4 cup water for 20 miutes. Squeeze and extract thick tamarind pulp. If using tamarind paste use about 3 tablespoons.
Cut brinjal into long pieces. Cut coconut into tiny bits.
Heat 2 tablespoon gingely oil in a pan. Add mustard seeds and let it splutter. Add urad dal and saute till golden brown. Add curry leaves, dried red chilies and saute well.
Add coconut bits and saute well till color changes. Add peanuts, chopped brinjal and saute well.
Add sambar powder, turmeric powder and saute well till the powder coats the sambar well and gets cooked.
Add tamarind extract and bring to a boil
Add 2 1/4 cups water,salt and mix well. Bring to rolling boil. Simmer and let the kuzhambu thicken.
In a small kadai heat oil and deep fry the appalam and kuzhambu vadam. Add to the boiling kuzhambu.
Simmer for 10-12 minutes till the kuzhambu gets thick. Switch off the flame and add 2 teaspoons gingely oil. Serve arapuli kuzhambu with rice.
1. You can add cubes yam along with brinjal.
2. You can use channa dal instead of ground nuts. In that case just add 1 tablespoon