Kathirikai Paruppu Kuzhambu is a tangy, spicy South Indian brinjal curry simmered in tamarind broth and finished with a fragrant dal-and-spice paste. Tamarind is soaked and diluted to a rich 2 cups of juice, then brinjal pieces are cooked in it with turmeric, sambar powder, and salt until soft. A quick-roasted mix of red chillies, coriander seeds, dals, pepper, and rice is ground smooth and stirred in to thicken and deepen the flavor. Finally, a sizzling tempering of mustard, fenugreek, asafoetida, slit green chillies, and curry leaves is poured on top for that signature aroma and punch.
This Kuzhambu is made without Onion and Garlic similar to “Race Kuzhambu” but with little modification.
Kathirikai Paruppu Kuzhambu Recipe
Kathirikai Paruppu Kuzhambu
This Kuzhambu is made without Onion and Garlic similar to “Race Kuzhambu” but with little modification.
5
servings10
minutes20
minutesIngredients
Brinjal – 2
Tamarind – A small lemon size
Turmeric Powder – Two pinches
Sambar Powder – 1 teaspoon
- To fry and grind:
Red Chillies – 4
Coriander Seeds – 1 tablespoon
Bengal Gram Dal – 1/2 teaspoon
Thuvar Dal – 1/2 teaspoon
Urad Dal – 1/2 teaspoon
Rice – 1/2 teaspoon
Black Pepper – 4 to 5
- For seasoning:
Oil – 1 tablespoon
Mustard – 1/2 Teaspoon
Asafoetida Powder – Two pinches
Fenugreek (Vendayam) – 1/4 teaspoon
Green Chillies – 2
Curry Leaves – Few
Salt – 1 Teaspoon Or As Per Taste
Directions
- Soak tamarind in water and extract the juice. Add sufficient water and make it to 2 cups of tamarind juice.
- Fry in a teaspoon of oil the red chillies, coriander seeds, all dals, pepper and rice. Cool it and grind it to a fine paste.
- Cut the brinjal into medium size pieces. Put it a thick bottomed vessel. Add tamarind juice, turmeric powder, sambar powder and salt. Bring it to boil and cook till the brinjal is soft. Add the ground paste and stir well. If necessary add little more water and allow to boil for few more seconds.
- In a small kadai put the oil and when it is hot add mustard. When it starts pop up add fenugreek, asafoetida and fry for a second. Then add the green chillies slit slightly along with curry leaves. Pour this seasoning over the Kuzhambu and remove.
Mam is there any Kuzhambu that we can make without Tamarind??