VIRUNDHOMBAL

Karamani Pulikuzhambu is another variety of pulikuzhambu with black eyed peas and brinjal. Black eyed peas are called karamani or thattapayaru in Tamil. We use thattapayaru in sundal or sometimes add in poriyal along with other veggies.  This karamani pulikuzhambu is similar to our Tirunelveli pulikuzhambu with a few variations. Drumstick pulikuzhambu and brinjal pulikuzhambu are quite popular in Tirunelveli. But it doesn't mean that you can make pulikuzhambu only with these two vegetables. You can make pulikuzhambu similarly with vathals, black chickpeas, bitter gourd, karunai kizhangu, etc. and you can use any one of these vegetables for this kuzhambu. But the taste varies a little depending upon the vegetables or vathals we add. Normally we reduce onions and garlic for pulikuzhambu made with vegetables because the garlic flavour will reduce the vegetables taste. For pulikuzhambu we don't make any separate powder and every time we prepare fresh masalas by roasting the spices ...

Karakuzhambu - spicy and tangy kuzhambu with a combination of different flavours. This hotel style karakuzhambu is one of my husband's favourite kuzhambu served in restaurants for meals. After a few practices, I found the exact flavour and it was a big hit in our home. Tamil Nadu cooking is famous for its varieties of kuzhambu. This Karakuzhambu is one among them. The kara kuzhambu can be  prepared in two ways -  with vegetables like drumstick or brinjal and the other one is prepared with dried vathals like sundakkai vathal etc. Today we are going to see how to prepare hotel style karakuzhambu with dried sundakkai vathal.