Ennai KathiriKai Kuzhambu/Egg plant gravy

 

 

Though I don't take brinjals often I love them when my mom makes ennai kathirikai kuzhambu..The enhanced taste is by the type of brinjal that they add for the kuzhambu.Mullu kathirikai(brinjal with little thorns)tastes awesome for this kuzhambu.The other varieties can also be used to make this gravy.

 

Last month my mom bought me the Mullu kathirikai(Brinjal) from vellore.At Tuticorin we don't get good varieties of brinjals.Even if it is available they taste tasteless!!I made my mom to make this gravy the next day and we had it with sutta appalam.Yummy and heavenly the lunch was..that too from mom!!I love to have this gravy with curd rice!!H loves to have this with sponge dosa..

 

One of my Schoolmate had been asking for a long time to post this recipe..The delay was due to the unavailability of mullu kathirikai!!

 

For the recipe please press READ MORE below

 

Vaangi Bhath/Egg Plant Rice

I love the vibrant colour of the brinjals especially the purple one.They are very rich in Iron.Somehow or other my kids kept on looking at this vegetable as an  enemy.I wanted to include all the vegetables in their daily routine.I tried making this pulao and it tasted too good that my kids could not find out that the vegetable added was brinjal.From then on I regularly packed them for their lunch box.

 

Eggplant rice is popularly known as Vangi Bhath.Vangi means Brinjal in marathi.The version that they make at maharastra is different .I happened to taste this bhath at Bangalore.Vangi Bhath Masala powder can be made and stored for months together.The preparation time is not more than 10 minutes if the masala powder is done.It becomes a perfect lunch box recipe with fried pappad/Onion Raita.There are many versions of this vangi bhath.MTR's Vangi Bhath powder tastes good but I prefer home made powder than the others!!The one that I had mentioned here is of Karnataka style.

 

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Pongal Kuzhambu

This is a dish that is very easy to prepare and tastes heavenly with the simple cooked rice...It is usually prepared during pongal when fresh lentils and vegetables arrive at the market.There are various methods of cooking this dish..The one that I had mentioned is the one that my mom makes specially during pongal.She also repeats making it often after pongal as we love this kuzhambu..

 

This dish specially calls  for 5/7 types of vegetables.Each vegetable gives a special taste to the dish.The remaining kuzhambu we keep it overnight and it tastes still more tastier, when it is heated again...Sunda Pongal kuzhambu tastes excellent with a simple appalam...

 

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Brinjal Kotsu

       The best combination for the  Ven pongal is this kotsu.Whenever my mom makes pongal she makes onlu kotsu and sometimes there will be additionally coconut chutney on the table.We always love to soak the pongal in this kotsu and gulp it....U could hardly find traces of brinjal in this kotsu even though it is the main ingredient!!!Hence it is one of the way to include brinjal for the ones who hate brinjal...

 

      The same kotsu can be had along with Idly and Dosa.It tastes best with any of the breakfast.I love to have it with Rava Upma!!

 

For the recipe please press READ MORE below..