A popular spicy and tangy gravy that is made with Brinjal (egg plant) and served with hot rice. Check out this garlic brinjal puzhi kuzhambu also.
Garlic Brinjal Puzhi Kuzhambu
Difficulty: EasyThis kuzhambu is prepared with with ready made “Aachi Vatha Kuzhambu Masala” and the taste is really good. If you do not have it, then use any kind of Vatha Kuzhambu Podi.
Ennai Kathirikai Kuzhambu
5
servings5
minutes30
minutesA popular spicy and tangy gravy that is made with Brinjal (egg plant) and served with hot rice.
Ingredients
Brinjals small – 5 to 6 Nos
Tamarind – a lemon size
Turmeric powder 1/2 tsp
Asafoetida a pinch
Mustard 1/4 tsp
Toor dal 3 tsp
Chana dal 1/4 tsp
Urad dal 1/2 tsp
Fenugreek 1/2 tsp
Red Chillies – 4 Nos
curry leaves a few
Sambar Powder – 1 tablespoon
Gingelly Oil – 4 tablespoon
Salt – 1 teaspoon or as per taste
Directions
- Soak tamarind and salt in 1 1/2 cup water. Take out the tamarind juice.
- Heat a teaspoon of oil in a kadai and add fenugreek seeds. When they turn brown add red chillies, toor dal, chana dal, asafoetida and urad dal and fry. Cool it and grind them into powder along with little salt.
- Slit the brinjals into four keeping the bottom in tact. Stuff the ground powder into the brinjals.
- Heat remaining oil in a frying pan and when it is hot add mustard seeds. When it pops up add curry leaves and the brinjals. Reduce the heat and close with lid.
- After few minutes, add the tamarind water, turmeric powder and sambar powder.
- Close with lid and allow to boil. Reduce the heat and cook till the kuzhambu thicken.