Kathirikkai kara kuzhambu is a tangy and spicy gravy that goes well with white rice.
- 4 nos – Small brinjal (cut in to four slices)
- 5 to 6 nos – Sambar onion (chopped finely)
- 1 no – Green chili (slit open)
- 1/4 tsp – Turmeric powder
- 2 tsp – Red chili powder (as needed)
- 1 tbsp – Coriander powder
- 1 no – Tamarind (gooseberry size)
- 2 tbsp – Coconut grated (grind to paste)
- Salt as needed
- 1/2 no – Big onion (roughly chopped)
- 1 no – Tomato (chopped)
- 2 nos – Garlic
- 2 tbsp – Sesame oil
- 1/4 tsp – Mustard seeds
- 1/4 tsp – Split black gram
- 2 pinch – Fenugreek seeds
- 4 to 5 nos – Curry leaves
- 1 pinch – Asafoetida
- Heat 1 tsp oil in a pan,fry items given “for grinding” for few minutes and allow mixture to cool. Grind this mixture along with turmeric powder, red chili powder and coriander powder to a coarse paste, keep it aside.
- Soak tamarind in warm water and squeeze out the juice.
- Heat oil in a pan, splutter mustard seeds, split black gram, fenugreek seeds, asafoetida and curry leaves. Add sambar onion and green chili saute until golden brown.
- Now add ground paste fry until raw smell goes and then add brinjal along with required salt; cover with lid and cook for 2 minutes. Sprinkle little water if required.
- Once brinjal is cooked add tamarind juice and required water, let it boil for 5 minutes. Finally add coconut paste and boil for 5 more minutes.
- Serve hot with white rice and appalam.