June 21, 2006

Onion & Brinjal Sambar(Ulli Vankai Pulusu)



This dish combines a bit of sweet from jaggery and heat from the sambhar powder and makes it a sweet-savory dish. This dish does not incorporate any dhal as in the regular sambhar or pulusu. I have learnt this dish from my mother who makes it really awesome. I have tried this pulusu with eggplants and today with brinjals ,and both have turned out to be great. In the eggplant version I just used two medium sized eggplants and the rest of the recipe is just the same. This dish should be a balance of both sweet and hot and if one becomes more it tends to be too sweet or too hot.So try to keep a check on both.Other than that it's a good-to-go recipe.

Ingredients

Brinjals-13 med
small onions-2 cups chopped(big & small red onions)
tamarind- lemon size thick extract
jaggery - 2 tsp
sambar pdr-2 heaped tsp(MTR or any good homemade)
salt- to taste
curry leaves&coriander leaves-garnish

Seasonings

mustard -1/2 tsp
hing- a dash

Method

  1. Heat some oil and fry the onions till dark brown and keep aside in a plate.
  2. Now again take some oil and fry the brinjals till they completely change color.
  3. Now mix the onions with the brinjals.
  4. Pour just enough water to cover the brinjals along with the tamarind extract,jaggery,salt,sambhar powder and mix nicely.Do not pour extra water at all.
  5. Pressure cook for only one whistle and finally mix in chopped curry leaves and coriander leaves.
  6. Season with mustard and hing and pour over the thick pulusu.

12 comments:

KrishnaArjuna said...

Sambar looks yummy BDSN!! I too make this but with the small green brinjals..BTW I tried your kathiri podi curry it turned out great even recieved a compliment from Krishna that he hadn't tasted such good brinjal fry since he left India! Thanks buddy!!

Vineela said...

Hi bdsn,
vankaya pulusu looks yummy.i do make similar pulusu but i will add 1tspn endu kobbari podi to that.
Vinnela

BDSN said...

KrishnaArjuna: Thanks for the compliments.Wow I should try next time with those green brinjals..sounds good..Yes my hubby also loved the kathiripodi curry..Thanks again..
Vineela: Wow adding coconut powder is sure a great final touch.will give a try next time..

Krithika said...

Vankaya pulusu looks delicious.

BDSN said...

Thanks Krithika!!!!

Vaishali said...

That's an usual dish for me, BDSN. Sambar powder and jaggery is still an unfamiliar combination for me. Thanks for sharing.

BDSN said...

Hey Vaishali..
IN our cooking we add sambhar powder and jaggery to sambhars and even rasams which is more common and natural also i should say...anyway if u do try this method let me know..

Anonymous said...

Hi
Sambar looks delicious. Onion and the brinjal makes a lovely combination. Would definitely like to try ur sambar ASAP. BTW here is the ennakathirikai kulambu (Small brinjal kulambu) which I often try out:
http://www.indusladies.com/forums/3031-post29.html

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pedatha.com said...

Hi BDSN, I always like sambars and pachchadis with that sweet and spicy taste. Your recipe looks so good. Cheers!

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prasu said...

Hi bdsn,
vankaya pulusu looks yummy surely will give a try .
i started a new blog please have a look at it .
prasukitchen.blogspot.com