Soak the tamarind in hot water and extract the juice.
Wash and cut the brinjals lengthwise into 4 or 6 pieces and keep them in water until use.
In a kadai/pan, add a few drops of oil and roast the channa dal, fennel seeds and coriander seeds for a minute.
Add the coconut and stir.
Cool down the mixture and grind with a very small piece of cinnamon and water to prepare a smooth paste.
In another kadai, heat oil and temper with cardamoms and cloves. Add the onion and fry until it turns brown.
Add the tamarind extract (total water 3 cups), salt, turmeric, sambar powder and the brinjals.
Boil until the brinjals get cooked.
Add the dal-coconut paste and mix well. Adjust the water consistency.
Boil until the oil separates (about 4 minutes) and the kuzhambu reaches thick consistency.
Serve with rice.
Recipe and Image courtesy: Rak`s Kitchen
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Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.