Palakkadan Vazhuthananga Puli

Vazhuthananga Puli

Ingredients (Serves 4 – 5)

Recipe courtesy – Slightly adapted from here

1. Eggplant / brinjal – 8 – 10, small sized

2. Gingelly / coconut oil – 2.5 tbsp

Mustard  seeds – 1/2 tsp

Fenugreek seeds – 1/4 tsp

Dried red chilly – 1

Curry leaves – A few

3. Shallots / kunjulli –  1/3 cup, quartered or chopped (depending on size)

Green chilly – 1, slit

4. Tomato – 1 small, chopped

5. Turmeric powder – 1/4 tsp

Chilly powder – 1 – 1.5 tsp

Coriander powder – 2.5 tsp

Pepper powder – 1/4 tsp

6. Tamarind – Small goose-berry sized (Soak it in 1/2 cup hot water and squeeze out its juice)

7. Hot water – 1 cup

8. Jaggery – 1/4 – 1/2 tsp or as required to balance the flavors

9. Salt – To taste

Method

1. Wash the baby eggplants well. Slit each eggplant into 4 lengthwise, keeping the crown and stem intact.

2. Heat 2.5 tbsp gingelly oil / coconut oil in a deep pan over medium-high heat. Splutter mustard seeds and fry fenugreek seeds, dried red chilly and curry leaves. Add shallots, little salt and green chilly, slit. Saute until shallots turn translucent. Add brinjal and stir for a few minutes. Add turmeric powder, chilly powder, coriander powder, pepper powder and enough salt. Cook for 2 minutes over low-medium heat. Add chopped tomato and cook for a few minutes. Add the tamarind juice and 1 cup hot water. Bring to a boil and cook covered for 7 – 10 minutes, stirring in between, until the brinjal pieces turn soft. The gravy should have a medium thick consistency. Add 1/4 tsp jaggery to balance the flavors. Finally add a few curry leaves. Switch off. Serve with hot rice and mezhukkupuratti.

Vazhuthananga Puli

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Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

Every Recipe Since 2010

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