Vankaya alasandalu pulusu - Karamani Kathirikkai Kuzhambu

Vankaya Alasandalu Pulusu is an authentic South Indian kuzhambu Recipe made with Brinjal & Cowpeas(Alasandalu). Cooked brinjal & Cowpeas are simmered in tangy tamarind juice & spiced with Sambar Powder. It Goes well with Steamed Rice.

                                                                   

Vankaya Alasanadalu Pulusu

 Prep Time :  10   min. 

Cook Time : 20 - 25  minute.

Recipe Category:Kuzhambu

Recipe Cusine South Indian

Serves:4

Ingredients

Brinjal - 4.

Alasandalu/Cowpeas/karamani - 1/2 cup.

Tamarind - Goosebery size.

Pearl onions - 10.

Tomato - 1.

Sambar powder - 2 tsp.

salt - As needed.

Coriander leaves -  few.

To temper

Mustard seeds - 1/2 tsp.

Cumin seeds - 1/2 tsp.

Fenugreek seeds - 1/4 tsp.

Hing - A Generous Pinch.

Curry leaves - 1 sprig.

oil - to fry.

  Preparation

• Pressure cook the cowpeas with needed water for 5 - 6 whistles till it turns soft.
• Peel the skin of Pearl onions.
• Chop the tomato.
• Chop the brinjal & place it in a bowl of water to avoid discoloration.
• Soak the tamarind in water for half an hour, then squeeze it, throw the pulp & retain juice.

Method

• Heat the oil add mustard seeds. When it splutters add cumin seeds.
• When cumin seeds sizzles add  curry leaves, Methi seeds & hing.Give a quick Mix.
• Add pearl onions, saute till it turns pink.

• Then add tomato saute for 2 minutes.
• Then add  chopped brinjal saute for 3 - 4 minutes.
• Then add needed water & cook till brinjals turns soft.
• Then add tamarind juice, cooked cowpeas(alasandalu), sambar powder & salt.

• Cook for few minutes till raw smell of tamarind juice Goes off & it gets kuzambu(Pulusu) Consistency.Garnish with fresh coriander leaves.

Notes

• you can add 1/4 cup of Ground coconut paste at last for different taste.
• Instead of sambar powder, you can use a mix of both of sambar powder & chilli Powder.
• Always use tender brinjal for Good taste.