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Ingredients (to fry | for the curry )
Ingredients for to fry
Oil - 5tbsp
Vadagam - 1 tsp (check the recipe)
Small Brinjal - 10 nos
Pearl onion - 15 nos(peeled and cut in half)
Tomato - 1 (finely chopped)
Garlic - 2 cloves
Green chilli - 3 nos (split in half)
Turmeric - 2 pinch
Curry leaf ? 15 leaves
Corriander leaves - 2 string
Ingredients for the curry
Sambar powder - 2 tsp
Chilli powder - 1/2 tsp
Corriander powder - 1 tsp
Tamarind - 1 lemon sized ball
Water - 4 cups
Salt to taste (about 1 1/2tsp)
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Preparation Method
Smash tamarind and salt in water, make juice filter it and keep aside.
Wash and cut the small brinjal into two half and make a split in each half. Cut all the brinjals in the same way and keep aside.
Heat oil in kadai reduce the flame to low and add vadagam when its done popped add onion, crushed garlic, green chilies, curry leaf, coriander leaf and turmeric powder, increase the flame to medium fry till golden brown, then add tomato, fry till oil splits. Now add the brinjal and fry for 5 min.
Increase the flame a bit and add tarmarind juice, chilli powder, corriander powder and sambar powder stir well till they blend and cover the kadai with lid. When you hear the boiling sound reduce the flame to low, do not open the lid because you will loose the aroma and that will change the taste of the kuzhambu. Cook for 20 min and serve.
Other names/spelling variations: Kathirikkai Kuzhambu, Eggplant Kuzhambu, Brinjal Kuzhambu, Eggplant South Indian Curry, Kushambu
Kathirikkai is Eggplant in Tamil language.
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