Ingredients

• 1/4 kg - brinjal
• Salt to taste
• 1/4 tsp - turmeric powder
• 1/2 tsp - coriander powder
• 3 tsp - sambar powder
• 1/4 cup - cooked chickpeas
• 1/2 tsp - Hing
• 1 - tamarind, lemon size
• 1 tsp - grated jaggery
• For Seasoning:
• 1.5 tbsp - gingili oil
• 1 tsp - mustard seeds
• 1/2 tsp - Bengal gram
• Curry leaves
• 1/2 tsp - fenugreek seeds
• 1 - red chilli
• 1 tbsp - grated coconut

How to Make Kathirikaai Kutta Kuzhambu

• Wash the brinjals and finely chop it and soak it in water.
• Heat gingili oil in a pan, and add mustard seeds and fenugreek seeds.
• When the mustard seeds starts to sputter, add channa dal, broken red chilli and fry till it becomes golden brown colour.
• Now add the sambar powder and fry well.
• To this add coriander powder, turmeric powder and fry them all for at least 5 minutes so that the raw smell of sambar powder and coriander powder goes off well.
• Add the curry leaves and fry this as well.
• After 5 minutes, add chopped brinjals and fry it in oil fully.
• Add the cooked chickpeas and mix well.
• Now add the tamarind juice, hing and salt and stir well. Allow the tamarind mixture to boil well so that the raw smell of tamarind goes off. Keep the flame in medium-low and allow the mixture to boil.
• The tamarind juice should reduce to 1/4 of its quantity to get a thicker gravy.
• Meanwhile, in a separate pan, add 1 tsp of gingili oil and add grated coconut.
• Fry it well till it turns golden brown colour. Remove the fried coconut from flame.
• Add the fried coconut to the final kuzhambu and add grated jaggery and stir once and remove the kuzhambu from flame.
• The Kathirikaai Kutta Kuzhambu is ready to serve with plain rice.
• Recipe courtesy: Subbu's Kitchen.