Kathirikkai puli kuzhambu is a tangy and spicy gravy that goes well with white rice even with chappathi.
- 1 cup – Sambar onion (crushed as shown in picture)
- 1/2 cup – Garlic (crushed as shown in picture)
- 1 no – Tomato (nicely ripped)
- 5 to 6 nos – Brinjal / eggplant / kathirikkai (as shown in picture)
- 1 no – Tamarind (gooseberry size)
- 1 pinch – Turmeric powder (optional)
- 11/2 tsp – Red chili powder (as needed)
- 1 tsp – Pepper powder
- Salt as needed
- 3 tbsp – Sesame oil
- 1/4 tsp – Mustard seeds
- 1/4 tsp – Split black gram
- 2 pinch – Fenugreek seeds
- 4 to 5 nos – Curry leaves
- Soak tamarind in 1 cup warm water and squeeze out the pulp.
- Heat sesame oil in a pan, season with items given for seasoning. Add crushed sambar onion and garlic, saute for few seconds or until translucent.
- Then add chopped tomato and saute until mushy. Now add turmeric powder, red chilli powder and pepper powder, saute until raw smell goes off.
- Add eggplant / kathirikkai, cover with lid and cook until 3/4 done. Finally add tamarind water along with required salt and allow them to cook completely. Serve hot with white rice and appalam, also goes well with chappathi.
- You can always replace eggplant with drumstick, ladies finger.
- Do not add much water in this recipe except tamarind water.
- Using turmeric powder is completely optional.