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Cowpea beans , potato and brinjal Puli kulambu / tamarind based gravy
Cowpea beans , potato and brinjal Puli kulambu / tamarind based gravy

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We hope you got insight from reading it, now let’s go back to cowpea beans , potato and brinjal puli kulambu / tamarind based gravy recipe. You can cook cowpea beans , potato and brinjal puli kulambu / tamarind based gravy using 17 ingredients and 4 steps. Here is how you do that.

The ingredients needed to make Cowpea beans , potato and brinjal Puli kulambu / tamarind based gravy:
  1. Provide 1 tbsp sesame oil
  2. Provide 1 onion, chopped
  3. Take 5 grams vadagam
  4. Use 5 garlic cloves peeled
  5. You need 10 curry leaves
  6. Get 1 potato chopped
  7. You need 100 grams cowpea beans / yard long beans chopped
  8. Take 2 brinjal/ egg plant
  9. Get 1 tomato chopped
  10. You need 2 pinch turmeric
  11. Get 1 tsp chili powder
  12. Get 2 tbsp coriander powder
  13. Provide 1 tbsp rock salt
  14. Provide 1/2 cup coconut grated / cut
  15. Take 20 grams roasted gram
  16. Get 1 green chilli slit
  17. Take 10 grams tamarind soaked with rock salt
Instructions to make Cowpea beans , potato and brinjal Puli kulambu / tamarind based gravy:
  1. Heat oil in a pan , add onion , vadagam , curry leaves , garlic and stir till onion turns pink
  2. Add the chopped veggies - potato , yard long beans / cowpea beans and brinjal and stir a few times. Once the veggies are coated with oil add the turmeric , salt , chilli powder , coriander powder and stir till the masala is fried.
  3. Add the tomatoes and stir till it becomes soft now add the tamarind water , cover and allow to boil till the veggies are cooked
  4. Grind the coconut and fried gram to a fine paste and add to the boiling gravy along with a slit chilli . Let it boil for a few seconds . Once done serve along with rice

You can also prepare vathal kuzhambu with this berries. Tamarind Based Curries (Pulikulambu, Theeyal, Pulusu) - A collection of spicy and tangy South Indian style gravies that are made with tamarind sauce as the base. Tamil Style tamarind gravy (Puli Kuzhambu). Soak them in a bowl of water (to avoid bitter taste and to avoid black color). I simply loved the gravy and its tastes with the nuttiness of the sesame and the creaminess of the poppy seeds.

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