Topic started by Surekha (@ 220.224.53.66) on Tue Jun 15 08:16:59 EDT 2004.
All times in EST +10:30 for IST.
I wonder if any of you have even heard of a kozambu called 'pulicurry'. Here's the recipe...
Ingredients :
Bhindi 250 gms (cut into 1 inch pieces)
Coconut – 1 small grated
Red chilly powder – 1 ½ teaspoon
Tamarind (half a lemon size) soaked in a bowl of warm water
Turmeric powder – ½ teaspoon
Onion – 1/4th
Methi seeds – ½ tsp
Shallots – 2-3
Curry leaves – 1 sprig
Grind coconut, red chilly powder, turmeric powder and onion to a fine paste. Water may be added to aid the process. Add tamarind paste/pulp (reserve a tsp) and salt to taste.
Boil bhindi in a glass of water and ½ teaspoon of salt, 1 teaspoon of tamarind pulp/paste. Add the coconut masala and water as per the desired thickness of the gravy (the consistency is usually thinner than sambar, but not as thin as rasam). Boil for 2-3 minutes.
Heat 1 tablespoon of oil. Add ½ teaspoon methi seeds. When they turn red, add 1 teaspoon of mustard seeds. When mustard seeds crackle, add finely chopped shallots and curry leaves. Fry for a couple of minutes (till onions turn transparent), add the tempering to the boiled gravy and cover with a lid immediately. Serve with steamed rice.
Note: Other vegetables like brinjals, green plantain, green jackfruit, ash gourd, drum sticks may also be used for pulicurry. While tempering, vadagams and chundakkai vattal may also be added for added flavour.
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