Tuesday, August 18, 2015

Posted by Mala at 2:00:00 AM 1 comment
This is an  out and out   Tanjore cuisine. Many people would not even  have  heard this name!!!! In fact, to be honest, I never had the recipe, I have not made it before, and this is my first attempt,   and had to find about it from the  senior members of the family. I always used to wonder, what a silly combination it is...raw banana and brinjal...how will it be??? I was quite apprehensive when I made it, but to my surprise, it turned out to be a  very tasty dish!
This can be called a Koottu or a kuzhambu. When you mix this with rice and eat, it is really good.

Its actual name, years ago, used to be கட்டுசாதகறி . The story goes like this.......after wedding, along with the packed food for the groom's party,  this used to be the side dish, with all the left over raw bananas and brinjals, thrown in,  to make this.  Those days, weddings used to take place for four days. Those  were the times, food had to be packed for the bridegroom's party for the full return journey, while returning, and this Kattu Sa kari, made with lot of oil, used to last for 3-4 days too. Colloquially Kattu Saadha Kari has become Kattu Sa Kari, while  pronouncing its name fast, I think.
This is a semi solid, gravy kind of dish, rather,  in the koottu consistency, and always its apt  partner is Vedikka Vitta More Kuzhambu. I have not poured in oil, as one is supposed to. My hand is always hesitant to add more oil.

Ingredients
Raw banana - 1, cut into squares
Brinjals, with no seeds, - 7-8, cut into squares
Tamarind paste - 1 tsp (or small lemon sized tamarind, thick  juice extracted)
Green chillies - 4 slit
Turmeric powder - 1/4 tsp
Hing powder - 1/4 tsp
Salt to taste
Gingely oil - 4 tsps + 1/2 tsp
Mustard seeds - 1 tsp
Curry leaves
Rice flour - 2 tsps, mixed with water

Recipe Cuisine: South Indian; Category: Lunch
Prep time: 5 mts; Cooking time: 15mts

Serves 2

Raw banana and brinjals, cut and dropped into water, so that they will not turn black



In a cooking pan, add gingely oil, season hing powder, turmeric powder and mustard seeds.


After mustards splutter, add slit green chillies and curry leaves.


Then add the cut vegetables, pour some water till they immerse, add salt to taste


Close the lid, so that the vegetables will cook faster.


When they are half done, add the tamarind paste, and after the raw smell goes off and the vegetables are cooked, mix in the diluted rice flour, and after switching off, add 1/2 tsp raw gingely oil to enhance the flavour.





1 comments:

  1. This dish looks interesting ,simple and easy to make . With minimal usage of ingredients, looks tempting too. Thanks for posing this unusual recipe. (V)

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