Spices from India

Spices from India have been the soul of global cuisine since time immemorial. Indians have been well versed with growing spices and also with their culinary and medicinal applications much before the rest of the world. The lure of these spices has led to historic explorations, wars and conquests and the country continues to retain its stature as the Spice Bowl of the World.

Spices from India

Spices from India have been the soul of global cuisine since time immemorial. Indians have been well versed with growing spices and also with their culinary and medicinal applications much before the rest of the world. The lure of these spices has led to historic explorations, wars and conquests and the country continues to retain its stature as the Spice Bowl of the World.

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Brinjal pepper kuzhambu recipe

INSIDER STORY

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Recipe Cuisine:Indian  |Recipe Category:Lunch
Prep Time:15 mins |Cook time: 25 mins |Serves: 3

Ingredients

Brinjal - 10

Tamarind - Small gooseberry sized

Curry leaves - 1 sprig

Oil - 2 tblsp

To roast and grind

Channa dhal - 2 tblsp

Urad dhal - 1 tsp

Pepper - 1/2 tblsp

Red chilli - 2

Coconut - 3 tblsp

To temper

Mustard - 1 tsp

Urad dhal - 1/2 tsp

Channa dhal - 1/2 tsp

Oil/Ghee - 1 tsp

Asafoetida - A pinch

Method

1. Soak tamarind in hot water and extract the tamarind juice and keep aside. Brinjal should be cut as shown and keep it immersed in water.

2. Roast all the ingredients under the roast and grind table ,in a hot kadai ,one by one till nice aroma rises.

3. Grind to a coarse powder.

4. In the same kadai add the oil and fry brinjal till it turns its color as shown in the picture.Keep it aside.

5. Add a tsp of oil/ghee and add the tempering items followed by curry leaves.

6. Add the tamarind extract and required water ,salt and bring it to boil and then add the fried brinjal.

7. Boil till the brinjal gets cooked and lastly add the ground powder slowly and stir well.

Notes

You can adjust the coconut amount. The more you add, it becomes flavourful, the less you add, it becomes spicy!

Boil till thick and have it hot with rice and ghee on top of it!

Hello everyone! This is Rajeswari from Rak’s Kitchen. I share some of the authentic recipes that I learnt from my mom and mom-in-law. All these day to day cooking recipes include our Indian spices that are easily available and these spices help in a way to balance our health in day to day diet easily.

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Nov 062017

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