Brinjal kulambu is more tasty and different in taste from normal vathakulambu.
Ingredients

• Small brinjals – 9 to 10 nos
• Tamarind – lemon size
• Sesame oil – 4 to 5 tsp
• Mustard seeds – 1 tsp
• Turmeric powder – 1 tsp
• Hing – 1/2 tsp
• salt as per taste

To roast and grind

• Bengal gram – 2 tsp
• Urad dal – 2 tsp
• Coriander seeds – 3 tsp
• Red chilies – 10 to 12
• Black pepper & fenugreek seeds – 1/2 tsp
• Scrubbed coconut – 3 tsp

Method
1.Roast all  the ingredients one by one and grind it nicely like a powder(without water).

2.Soak tamarind in a cup of water for half an hour.Cut the brinjals as like shown in the figure.(Cut it by leaving the bottom side)

3.Now stuff the brinjals with the ground powder and keep it aside.

4.Heat oil in a pan.Add mustard seeds.When it spluttered,add stuffed brinjals.Add turmeric powder,hing and salt.

5.Let it simmer still brinjals are half cooked.Stir it every now and then.
6.Extract the tamarind water and discard the pulp.
7.when brinjals are half cooked,add the tamarind water.Let it allow to boil till the raw smell goes out.Then add remaining ground powder.

8.Adjust the water level by adding sufficient water.Add salt into it.
9.Allow to boil till the oil leaves the sides of the pan.
10.Now brinjal kulambu is ready to serve.
 

Ingredients
Rice flour – 1 cup
Jaggery  - 1cup(5 pieces)
Salt – a pinch
Cardamom powder – a pinch
Milk – 1 cup
Shredded coconut – 2 teaspoon
Water – as needed
Method
Take the rice flour in a mixing bowl add salt and pour hot water into it to make a dough.Apply some oil in your palm.

Make desired shape.Boil water in a pan (I have taken 4 cups of water).Put the balls into the water and allow it cook for 3 to 4 minutes.Don’t stir it immediately. After 3 minutes stir it gently.The water must be  very hot or otherwise the flour dissolves into water.

After 4  to 5 minutes take the balls out from the water.In the same water add the jaggery and get dissolves.


Add cardamom powder. Now add the balls into the jaggery water.Mix  a cup of milk into it. Let it boil for 5 minutes in a low flame.

Finally add the shredded coconut and boil it for  a minute.

Pal Kozhukattai is now ready to serve.