This is a south indian delight.I have craved for this Kuzhambu everytime I see hot steaming rice infront of me.I have always been a big fan of eggplants.Guess it came down from my dad. I don’t remember a week where we don’t have this kuzhambu at home when I was a kid.It goes well with any subtle veggie like bottleguard or even potato chips or a hot yummy scrambled egg,which is my fav :-).
Here is a modified recipe of my mom’s Kathirikai Kuzhambu.
Ingredients:
8 – small brinjals
2 tbsp – tamarind paste
5 tbsp - sesame / gingelly oil
1 tsp salt
To Grind:
1 tbsp - oil
1 tsp - asafoetida
5 - dried red chillies (you can add 2 or 3 more if you like it hot)
2 tbsp - coriander seeds
1 1/2 tbsp - chana dal
1 1/2 tbsp - toor dal
1/2 tbsp - urad dal
1/2 tbsp – whole black pepper (you can add more if you like)
3-4 – curry leaves
1 tsp salt
For Tempering:
1/2 tsp – fenugreek seeds/powder (I always prefer using powder)
1 or 2 – garlic,crushed
6 – small onions/shallots
1 sprig curry leaves
Preparation:
1. Heat oil in a kadai and add all ingredients under the list ‘To Grind’ except salt. Fry till they turn golden brown.
2. Remove from heat, keep aside and cool the mixture.Sometime later mix in salt and grind to a powder.
3. Wash the egg plants/brinjals and make criss-cross cuts into them from the top upto the stalks.
4. Stuff the egg plants/brinjals with enough ground powder and set aside the remaining powder.
5. Heat sesame oil in a kadai and fry the egg plants/brinjals till they become semi-cooked and set them aside.
6. To the above hot oil, add the ingredients for tempering.Add fenugreek powder(make sure you don’t burn them s the oil is already hot,otherwise your gravy will turn bitter), add the garlic,then add the shallots and fry till they become translucent.Then add the curry leaves anf fry for half a minute.
7.Now add the tamarind paste ,enough water for gravy ,the remaining ground powder(you can save a portion if you feel the powder is too much) and finally add salt. Simmer for about 10 mins.
8. Add fried eggplants/brinjals to the above gravy and simmer for another 5 mins.Wait till the oil spreads out.(I like adding a tsp of sesame oil at the end of it.you can also try if you like the smell of it)
9. Serve hot with plain white steaming rice and the universal dish – scrambled egg ;-).
This dish demands a little more work and time than the ny regular Kuzhambu.But trust me guys,it is all worth it when you sit down with a hot plate of rice topped with this kathirikai kuzhambu to spice up a sober n boring afternoon .
Have fun…..Adios!!! J
