Aachi ennai kathirikai puli kuzhambu | Egg plant tamarind curry | Nallennai kathirikai kuzhambu


Aachi ennai kathirikai puli kuzhambu


Cuisine Style: Tamil Nadu, South India | Cooking Time: 20 minutes | To Serve: 4 | Take with: Idli, Dosa, Rice, Chapathi | Type : Gravy, kulambu, curry, masala.

Ingredients

  • Kathirikai [Baby egg plant] – ½ kg
  • Tamarind – gooseberry size [soak in warm water and extract puree]
  • Gingelly oil – 2 tbsp
  • Dry red chilli -1
  • Curry leaves – 1 spring
  • Sambar Onion [shallots] – 6
  • Red chilli powder – ¼ tsp
  • Turmeric powder – ¼ tsp
  • Jaggery – 1 tbsp [grated]
  • Mustard seeds – 1 tbsp
  • Bengal gram – 1 tbsp
  • Asafetida a pinch
  • Salt to taste
  • Oil – 2 tbsp
  • Water as needed

For roasting and grinding ingredients

  • Bengal gram – 1 tbsp
  • Urad dal – ½ tbsp
  • Coriander seeds – 1 tbsp
  • Cumin seeds – 1 tbsp
  • Dry red chilli - 1
  • Shallots – 7
  • Oil – 1 tbsp
  • Water – ¼ cup
  • Heat oil in a pan then roast Bengal gram and urad dal. Then roast coriander seeds and cumin seeds.
  • Next roast onion and dry red chilli. Then put all ingredients in a mixer jar then grind well with ¼ cup of water.

Dry roast and grind

  • Fenugreek seed – 1 tbsp
  • Coriander seeds – ½ tbsp
  • Cumin seeds - 1 tbsp
  • Dry roast then grind to fine powder

Method

  • Wash & Slit egg plant on top. Heat pan with gingelly oil then sauté brinjal for 7 min.
  • Heat another pan then add mustard seeds. Once it’s spluttered add Bengal gram and onion sauté till soft.
  • Add dry red chilli, curry leaves, fenugreek powder and asafetida mix well. Then add sautéed brinjal mix well.
  • Add salt, turmeric & red chilli powder mix well. Then add tamarind puree mix well & add water cook till raw smell out.
  • Then add ground paste mix well & add coriander powder & cumin powder leave it for boil.
  • When boiling add jaggery mix well & cut off heat then add 1 tbsp of gingelly oil.
  • Serve hot with rice.

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