THOOTHUVALAI KEERAI KULAMBU

Purple fruited pea egg plant is also known as thoothuvalai keerai. It has very good nutritional value and mainly used for treating cold and cough.You can easily identify this plant with their purple colour flowers and thorns.Do try this simple and healthy thoothuvalai keerai kulambu.Now let's check out the recipe...

PREPARATION TIME:10 min

COOKING TIME:20 min

INGREDIENTS:

Purple fruited egg plant leaves / thoothuvalai keerai - 1 handful

Water - 400 ml

Salt

Grated coconut - 1/2 cup

Red chilli powder - 1/2 tsp

Turmeric powder - 1/2 tsp

Shallot - 2

Cumin - 3/4 tsp

Coconut oil - 1 tbsp

Mustard - 3/4 tsp

Curry leaves - 1 sprig

METHOD:

In a earthenware vessel add 200 ml water and handful of washed purple fruited egg plant leaves.Close the lid and cook until it is cooked.
After few min the leaf cooked well and changes it's colour to dark green.
After it cools down add the cooked leaf with water in a mixer jar,add 1/2 cup grated coconut and girnd well.Now add 2 shallots and 3/4 tspn cumin and grind coarsely.
In a earthenware vessel add the grounded coconut mixture, 200ml water and reuired salt.Mix well and wait to boil.
Once it starts boil again mix it and again wait to boil.Don't let to boil well.
Cook until raw smell are gone and switch off the flame.
Heat a tbsp of coconut oil in a kadai,add 3/4 tspn mustard,after it splutters add 1 sprig curry leaves saute well and pour it over the kulambu.
Tasty thoothuvalai keerai kulambu is ready.

PICTORIAL:

This is purple fruited egg plant or thoothuvalai keerai

Take handful of purple fruited egg plant leaves

In a earthenware pot add 200 ml water and handful of washed purple fruited egg plant leaves

Close the lid and cook

After few min it cooked well and changes it's colour to dark green

After cools down add the cooked leaves with water into the mixie jar

Add 1/2 cup grated coconut

Add 1/2 tsp red chilli powder

Add 1/2 tsp turmeric powder

grind well

Add 2 shallot and 3/4 tsp cumin and grind coarsely

Grounded coconut mixture

In a earthenware vessel add grounded coconut mixture

Add 200 ml water and mix well

Add required salt and mix well,wait to boil

Once it starts boil again mix well and wait to boil.Don't let to boil well

Cook until raw smell are gone

Heat a tbsp coconut oil in a kadai

Add 3/4 tsp mastard

After mustard splutters add 1 sprig curry leaves

Saute well

Pour it over the kulambu

Tasty thoothuvalai keerai kulambu is ready

kulambu recipe

KATHIRIKAI MURUNGAIKAI CURRY

Kathirikai murungaikai thengai aracha curry or kuzhambu is a common recipe in Nagercoil.Also it is an easy and simple recipe to prepare.Cooked vegetables are seasoning with some basic spices and coconut mixture and finally add the tempering into it.This curry is made without tamarind.You can relish this as a side dish with curd rice or even with steamed white rice.I learn't this recipe from my mon,please do try this recipe and let me know how it will turned out to you...

PREPARATION TIME:20 min

COOKING TIME:20 min

INGREDIENTS:

Drumstick - 2 chopped

Brinjal - 2 chopped

Egg plant - 4 chopped

Broad beans - 3 chopped

Grated coconut - 1/2 cup

Shallots - 3

Cumin - 1/2 tspn

Red chillies - 4

Turmeric powder - 1/ 2 tspn

Salt

Water - 2 cups

METHOD:

In a earthenware vessel add 2 cups water and chopped drumstick,close the lid and cook for 10 min.
Add 1/2 cup grated coconut,4 red chillies,1/2 tspn turmeric powder in a mixie jar,grind little coarsely and keep aside.
After 10 min,drumstick is 50 % cooked now add chopped brinjal,chopped egg plant and chopped broad beans into it.Again close the lid and cook until vegetables cook.
Crush 3 shallots and 1/2 tspn cumin using mortar and pestle or grindstone,keep aside.
After few min vegetables cooked,add crushed shallots and cumin,required salt and grounded coconut mixture.Mix well and cook until its raw smell are gone.
Heat a tblspn of oil in a kadai,add 1/2 tspn mustard and 1 sprig curry leaves,saute well and add it to the curry.
Tasty kathirikai murungaikai curry is ready.