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 ...

Sundakkai karakuzhambu is prepared using fresh green sundakkai, small onions, garlics, tomatoes and ground coconut paste. The sundakkai are sauted well in the oil and then cooked in the tamarind extract along with the red chilly powder. This sundakkai has lots of health benefits. It helps to treat kidney diseases. It is also a very powerful antioxidant. Considering the medicinal values of this wonderful vegetable we must include them in our regular food. This kuzhambu is an effective way to use the fresh sundakkai and can be prepared easily with simple cooking methods. The sundaikkais are crushed by a mortal pestle and then sauted well in the oil to remove the bitterness. The sundakkai tastes good in the kuzhambu. I have added homemade chilly powder which gives a good thickness for the kuzhambu. If you are using store bought chilly powder, add according to the spice level. Here is a short video for Sundakkai Karakuzhambu Checkout my other similar kuzhambu recipes Vellai...