Ennai Kathirikai Kara Kulambu - 2

This is another type of enna kathirikai kara kulambu.
A very easy preparation.. no need to cry while chopping onions.. why? because you dont need to chop onions. ;-) No mess chopping Tomatoes, yes no need for tomatoes. What constitutes the gravy then? Coconut? Sesame seeds? No and No. Just Kasakasa.. Poppy Seeds it is.

• Soak a lemon sized Tamarind in half cup of water and extract the pulp. Set aside
• Cut Brinjals (8) into long strips and saute them until they brown in 1 tbsp of Oil. Set aside
• Let us multitask, shall we? While the brinjals are being sauteed, dry roast 3 tbsp of Poppy Seeds, 1/4 tsp of Cumin Seeds, 1/4 tsp Methi seeds on low flame until nice aroma comes. Do not brown the ingredients. U may want to roast the poppy seeds for some time and then add cumin seeds and a little later methis seeds because, methi tend to get bitter when roasted longer. Grind the roasted ones into a fine paste.
• Add the tamarind extract, 2 tbsp of jaggery to this paste and mix well. Feel free to reduce the jaggery amt. Set aside.
• In a pan, add 6 tsp of oil (remember it is ennai kathirikai? so let us be liberal on the oil allowance please.
• When the oil is hot enough, add 1 tsp of mustard seeds, 1 tsp of cumin seeds, pinch of hing, 1 spring of curry leaves, 2 tsp of ginger-garlic paste and saute well
• Optional: Add a handful of chopped garlic and saute them along
• Reduce the flame, and add 2 tsp of Red Chilly powder, 2 tsp of Dhania Powder, 1/4 tsp of Turmeric Powder, 1 tsp of Salt and stir well
• Add 2 cups of water and bring it to a boil on medium flame (abt 5 minutes)
• Now add the Tamarind mixture and bring it to a boil again (abt 5 minutes)
• Reduce the heat and simmer it for 5 more minutes with occasional stirring to avoid lumps/charring of the kasakasa paste
• Taste the curry and adjust the spice/salt level now
• Toss in the sauteed brinjals in and give it a good stir
• Cover and cook on low heat for a good 20 minutes
• Stir the pot occasionally and keep an eye on the desired consistency
• When all is well, turn off the stove.
• Serve hot with Idli/Dosa/Chapati or White Rice/Quinoa and what not!

Sabudana Kichidi

Soak 1 cup of Sago (Sabudana / Javvarisi) in water for about 5 to 7 hrs. Use enough water to just immerse the Sago Pearls. Time to time stir the pearls, and add little more water if needed.

Roast well 2 tbsp of Peanuts in few drops of oil.
Coarse grind the peanuts with 1 tbsp of Coconut powder

oil+mustard seeds+cumin seeds+chana dhal+urad dhal+hing+ curry leaves+green chillies+red chillies+boiled,peeled,cubed potato (1)+salt+turmeric powder+soaked sago+stir well without breaking+10 mins on med flame until pearls turn translucent+peanut-coconut powder+1/4 tsp of brown sugar/white sugar+3 mins on low flame.

Senakilangu Varuval (Yam Roast)

oil+fennel seeds+grated ginger+hing+curry leaves+yam+salt+turmeric powder+red chilly powder+paprika powder+pepper (or pepper chicken powder-store bought masala powder)+garam masala powder+cover cook on med flame