Tag Archives: vegetarian

Sweet and sour Brinjal Pickle recipe / Kathirikai Urugai Recipe / Eggplant Pickle Recipe – Pickle recipe

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Usually pickles come with little spicy and tangy flavor, and goes out well with curd rice or any rice and sometimes with idli also. But this Brinjal pickle is completely different, as it has sweet, tangy and spicy flavor in it. Also, this pickle goes out well with any variety rice, briyani, chapathi, tortillas and so on. This sweet and sour brinjal pickle can be prepared in bulks and as it stays fresh for more than 5 months in room temperature. But store in an air tight container, use dry spoon to remove pickle.

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Sweet and Sour Brinjal Pickle recipe / Eggplant Pickle recipe / Kathirikai Urugai Recipe

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Sweet and sour Brinjal pickle or Kathirikai Urugai is easy and simple to prepare with very ingredients, which has tangy, sweet and spicy taste in it. This pickle is a multipurpose, as it can be served with chapathi and rice. Also, the main advantage in this urugai is, because of its unique taste, this would be like by everyone right from the kids till the elder people. Let me share the recipe…

Taking this to Fiesta Friday #184 hosted by Angie@thenovicegardener.

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Sweet and Sour Brinjal Pickle recipe / Eggplant Pickle recipe / Kathirikai Urugai Recipe

Ingredients:

  • Brinjal / Kathirikai / Eggplant – ½ kg
  • Turmeric powder – ¼ tsp
  • Dry Red chillies – 7 nos (byadgi or Kashmiri – 3 nos and regular ones – 4 nos)
  • Cumin seeds / Jeeragam – ¾ tsp
  • Mustard seeds / Kadugu – ¾ tsp
  • Garlic – 4 cloves
  • Ginger-garlic paste – 1 ½ tbsp
  • Fenugreek / Vendayam / Methi seeds – ¼ tsp
  • Curry leaves – 2 sprigs
  • White vinegar – 1 cup
  • Sugar – ¼ cup
  • Sesame oil (gingelly) / Any cooking oil – 1 ½ cup
  • Salt – 2 tbsp + ¼ tsp

Preparation:

  • Wash the brinjals/eggplant, wipe it with a dry cloth, slice them into thin pieces.
  • Take the sliced brinjals in a large plate, sprinkle 2 tbsp of salt, mix it well and let it rest for 30 mins.
  • Dry roast red chillies for 2 mins and make sure not to burn it. Remove it from fire and transfer it to a plate
  • Dry roast cumin seeds, fenugreek, garlic and mustard all together for few mins or until they turn the color.
  • Remove it from fire and transfer it to a plate.
  • Take all the roasted ingredients in a mixer jar, add 2 to 4 tbsp of vinegar little by little and grind it to a fine paste.
  • Heat 2 tbsp of oil in a kadai, roast the brinjal or kathirikai, until it turns golden brown.  Drain the oil and remove it from fire.
  • Heat the leftover oil along with the roasted oil, add ginger-garlic paste, cook for few mins or until they turn golden brown in color.
  • Add curry leaves and pour in the ground spice paste, followed by turmeric powder and pour the leftover vinegar.
  • Cook for few mins or until the raw smell goes off and the oil starts floating on the top.
  • Add sugar and cook until it dissolves.
  • Add the roasted brinjal, cook for few mins or until the brinjal becomes soft.
  • Remove it from fire, let it rest for 30 mins or until it comes to room temperature.
  • Transfer it to a bowl or bottle, make sure to cover it only when it room temperature.

Serve at room temperature.

Note: Stays for more than 5 months, when stored in room temperature. Use only dry spoon to remove pickle from the jar, cover the lid only when it room temperature, keep away from water else the pickle will be spoilt.

Paruppu Keerai Sadham / Lentil Spinach Rice

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Paruppu Keerai Sadham is one such perfect food for lunch box, usually when it’s spinach most of the kids you bring back the box home, happens in my home too. So, thought of preparing something which would be liked and most important not easier to separate the spinach from rice for my kid’s lunch box and this resulted in Paruppu kerria sadham / lentil spinach rice.

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Paruppu Keerai Sadham / Lentil Spinach Rice

Paruppu keerai sadham was delicious with mild spiciness, mashing consistency and easy to consume in school. Most important with the wonderful health benefits of paruppu and keerai / Lentil and Spinach. Give a try…

Ingredients:

  • Rice – 1 cup
  • Split pigeon peas / Tuvaram paruppu / Toor dal – ½ cup
  • Spinach (Amaranth / Arakeerai) – 2 handsful
  • Mustard seeds / Kadugu – ¼ tsp
  • Cumin seeds / Jeeragam – ¼ tsp
  • Curry leaves / Karuvepillai –  a sprig
  • Onion / Vengayam – 1 no
  • Tomato / Thakkali – ½ no
  • Turmeric powder / Manjal podi – ¼ tsp
  • Cumin powder / Jeeraga podi – 1 tsp
  • Red chilli powder / Vathal podi – ½ tsp or green chilli / Pachamillagai – 1 no (optional)
  • Oil / Yennai – 1 ½ tbsp
  • Salt / Uppu to taste

Preparation:

  • Peel and finely chop the onions to small pieces.
  • Roughly chop the tomatoes.
  • Wash the lentils and rice together, drain the water and keep it aside.
  • Wash the spinach leaves and keep it aside.
  • Heat oil in a pressure cooker, add the mustard, cumin seeds, curry leaves and wait until it crackle.
  • Add the onions and cook until the turn golden brown.
  • Add the tomatoes and cook until they turn mushy.
  • Add the rice lentil followed by spinach leaves, cook for a min.
  • Add the turmeric powder, cumin powder, chilli powder (optional) followed by salt and cook for a min.
  • Pour water (1 cup +1/2 cup of lentils pour 3 cups of water), bring it to boil and pressure cook for 4 whistles or until they come to mashing consistency.
  • Remove the lid when the pressure subsides, drizzle a tbsp of ghee, stir it well.

Serve hot with appalam / pappad or vadagam / crackers.

Tomato Curry / Thakkali Kulambu

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Tomato Curry / Thakkali Kulambu is one such easy and simple recipe with very few ingredients available at all Indian kitchens. Also it’s very simple so that bachelor or beginners could handle it perfectly, more over this can be prepared in case of emergency, when there are guests or during sick times or after a vacation.

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Tomato curry is little sweet, tangy and little spicy, all these tastes give a perfect taste when combined with steamed rice. For the texture of the curry, refer the video link below. Let me share the recipe…

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Tomato Curry / Thakkali Kulambu

Ingredients:

  • Tomatoes – 4 nos
  • Onion – 1 no
  • Mustard seeds – ¼ tsp
  • Split Black gram – ¼ tsp
  • Chilli powder – 1 tsp
  • Cumin powder – 1 ½ tsp
  • Turmeric powder – ¼ tsp
  • Curry leaves – a sprig
  • Salt to taste
  • Coconut oil / Vegetable oil – 1 tbsp.

Making of Tomato Curry / Thakkali Kulambu –

Preparation:

  • Peel and finely chop the onions and tomatoes.
  • Heat oil in a kadai, add the mustard, split black gram and curry leaves, wait until they crackle.
  • Add the onions and cook until they turn brown in color.
  • Add the tomatoes and cook for few mins.
  • Add the spice powders followed by salt, cook for few mins until the raw smell of spice powder goes off.
  • Pour a cup of water, cook and cook until the tomatoes are mushy.
  • Remove the lid and cook in low flame until the oil starts floating on the top.
  • Transfer it to a bowl.

Serve hot with steamed rice and appalam or vadagam (rice crackers).