- Brinjal – 2 Nos
- 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
This Kuzhambu is “No Onion” – “No Garlic” Kuzhambu and similar to “Race Kuzhambu” but with little modification.
- 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.