Kathirikai Kuzhambu is a popular and spicy South Indian dish that originates from the state of Tamil Nadu. It is made with eggplant, tamarind, and various spices, creating a flavorful and aromatic curry. It is often enjoyed as a main course and is a staple in South Indian cuisine.
The dish is known for its tangy and spicy taste, derived from tamarind and a blend of spices such as coriander seeds, cumin seeds, and dried red chilies. The eggplant adds a meaty texture to the dish. Also, it absorbs the flavors of the spices, making it a delicious and satisfying meal.
Kathirikai Kuzhambu is an excellent option for those who enjoy a bit of heat in their food, as it can be pretty spicy. However, the level of spiciness can be adjusted according to individual preference. This dish is perfect for those who love exploring different flavors and want to experience the authentic taste of South Indian cuisine.
Kathirikai Kuzhambu
Ingredients
- 125 g Brinjal
- 1/4 cup Red Gram Dal
- 1 tsp Turmeric Powder
- 1 Small ball of Tamarind
- as per taste Salt
For the Sambar Powder
- 1 1/2 tbsp Coriander Seeds
- 1/2 tbsp Red Gram Dal
- 1/2 tbsp Bengal Gram Dal
- 1/4 tsp Black Peppercorns
- 1/2 tsp Cumin Seeds
- 1/4 tsp Fenugreek Seeds
- 1/4 tsp Mustard Seeds
- 4 to 6 Red Chilles
- 1/2 tsp Turmeric Powder
For Seasoning
- 1 tbsp Oil - 1 tbsp
- 1/2 tsp Mustard Seeds
- 1/2 tsp Fenugreek Seeds
- large pinch Asofoetida
- 1 Red chilli
- 2 Green Chillies slit
- 2 sprigs Curry Leaves
Instructions
- Heat 1 to 1 1/2 cups of hot water over medium flame.
- Add the dal with 1/2 tsp turmeric powder and cook until dal is soft.
- Keep aside.
- Wash and slit the brinjals.
- Soak tamarind in hot water and take out the extract.
- Dry roast the sambar powder ingredients and grind to a powder.
- Heat oil in a pan.
- Add the seasonings and fry for 30 to 60 seconds.
- Add the brinjal pieces along with the turmeric powder.
- Cook on low flame till the brinjals turn soft.
- Add the tamarind extract, salt and half of the sambar powder.
- Simmer for a little while.
- Add the dal and simmer for another 5 minutes.
- If the gravy is thin, add 1 to 1 1/2 tsp of rice flour mixed with 1/4 cup of water.
- Simmer until it thickens.
- Serve with hot rice.
Sign up for our newsletter
