Arapuli kuzhambu recipe | Easy kuzhambu recipes
Arapulai kuzhambu recipe, an age old and traditional stew recipe made with eggplants, peanuts and tamarind paste!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8-10 eggplants
- 1/4 cup peanuts
- 1 urad dal papad
- 2-3 kuzhambu vadams (broken)
- 1 big lemon sized tamarind balls OR 3 tablespoons tamarind extract
- 2 teaspoons coconut bits
- 1 teaspoon urad dal
- 1 teaspoon mustard seeds
- 10-12 curry leaves
- 1/4 teaspoon asafoetida
- 3-4 dried red chilies
Instructions
- 1
Take a big lemon sized tamarind ball and soak in 1/4 cup water for 20 miutes. Squeeze and extract thick tamarind pulp. If using tamarind paste use about 3 tablespoons.
- 2
Cut brinjal into long pieces. Cut coconut into tiny bits.
- 3
Heat 2 tablespoon gingely oil in a pan. Add mustard seeds and let it splutter. Add urad dal and saute till golden brown. Add curry leaves, dried red chilies and saute well.
- 4
Add coconut bits and saute well till color changes. Add peanuts, chopped brinjal and saute well.
- 5
Add sambar powder, turmeric powder and saute well till the powder coats the sambar well and gets cooked.
- 6
Add tamarind extract and bring to a boil
- 7
Add 2 1/4 cups water,salt and mix well. Bring to rolling boil. Simmer and let the kuzhambu thicken.
- 8
In a small kadai heat oil and deep fry the appalam and kuzhambu vadam. Add to the boiling kuzhambu.
- 9
Simmer for 10-12 minutes till the kuzhambu gets thick. Switch off the flame and add 2 teaspoons gingely oil. Serve arapuli kuzhambu with rice.