Katharikai Puli Kuzhambu With Coconut | Tangy & Spicy Brinjal Gravy

Katharikai Puli Kuzhambu | Brinjal gravy/sambar is a spicy and lip-smacking rice accompaniment prepared with tender brinjals. I know there are zillion variations  to this kuzhambu and also this kuzhambu is one of the staple and common recipe in most of the households in Tamil Nadu. This recipe is from my friend who is from Tirunelveli.  The fresh ground masala adds more flavor to this yummy kuzhambu.

BrinjalKuzhambuTirunelveliStyle

When I visited my friend’s place, this was one of the rice accompaniments in the scrumptious meal they served. I don’t know if it was the brinjals or the unique coconut masala that made me fall in love with this gravy. I got the recipe right away and asked mom to prepare it too and from that point this variation became staple in our household.

KatharikaiKuzhambu

Brinjal, Eggplant, Aubergine and I bet it has other names too. One of the popular veggie used worldwide. The raw veggie is has less carbs but it has sufficient magnesium. Why suddenly I am talking about brinjals? This week’s blogging marathon theme is “one veggie – 3 different recipes”. Of course I went with my favorite veggie brinjals. I know I picked the same veggie last year too but what to do? I still have a lot of recipes to share. :-)

Ingredients:

  • Small Tender Brinjals – 10
  • Oil – 3 tbsps
  • Mustard Seeds – 2 tsps
  • Hing – 1 tsp
  • Fenugreek Seeds – 2 tsps
  • Turmeric Powder – 1/2 tsp
  • Red Chilly Powder – 2 tsps heaped 
  • Salt – 2.5 tsps
  • Grated Coconut – 1/4 cup 
  • Water to grind coconut – 2 tbsps
  • Water for tamarind – 1 to 1.5 cups
  • Tamarind Paste – 1 tbsp (If using tamarind, small lemon sized)
  • Curry leaves – 1 strand
  • To Grind
  • Shallots – 5
  • Cumin Seeds – 1 tbsp
  • Water – 3 to 4 tbsps

Prep Work:

  • Wash the brinjals and slit them as we do for ennai katharikai like below.

SlitBrinjals

  • Peel the shallots and grind it along with cumin seeds with required water and set aside.

MasalaMix

  • Grind the coconut coarsely with about 2 tbsps of water and set aside.

GratedCoconutMix

  • If using tamarind, soak in water and extract about 1 to 1.5 cups of juice. If using paste, mix 1 tbsp of tamarind paste in 1 cup of water and set aside.

Steps:

  • Heat the kadai and add oil.
  • Once the oil is hot, add the mustard seeds, methi seeds and hing.
  • As they start to splutter add the curry leaves and let it fry for 30 seconds.
  • Turn the heat to medium low. Now add the ground shallots-cumin paste and turmeric powder and cook till the raw smell goes for about 7 to 8 minutes.
  • Then add the brinjals and drizzle some water and cook till it becomes tender for about 10 minutes. Make sure you mix well so that the cumin and shallots masala gets coated nicely on the brinjals.

KatharikaiKuzhambuStep1

  • After about 10 minutes, add tamarind water, red chilly powder and salt. Mix it well and bring it to boil.
  • As it starts to boil, add the ground coconut paste and mix it well and let it simmer for about 2 to 3 minutes.
  • After the first boil, turn off the heat.

KatharikaiKuzhambuStep2

That’s it. Yummy kuzhambu is ready. Serve hot with rice.

TangyBrinjalGravy

Notes:

  • The original recipe calls for about 1 heaped tbsp of red chilly powder. But as we prefer less spicy, I used only 2 tsps.
  • Adjust salt according to your preference.
  • You can substitute brinjals with drumstick or lady’s finger. No additional tomatoes and onions are required for this kuzhambu. But if you prefer, you can add them. But adjust the tamarind depending upon the tomatoes.

BrinjalKuzhambu

Katharikai Puli Kuzhambu | Tangy & Spicy Brinjal Gravy
An authentic and traditional Tirunelveli style kuzhambu recipe prepared with tender brinjals with fresh ground coconut and shallots.
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. Small Tender Brinjals - 10
  2. Oil - 3 tbsps
  3. Mustard Seeds - 2 tsps
  4. Hing - 1 tsp
  5. Fenugreek Seeds - 2 tsps
  6. Turmeric Powder - 1/2 tsp
  7. Red Chilly Powder - 2 tsps heaped
  8. Salt - 2.5 tsps
  9. Grated Coconut - 1/4 cup
  10. Water to grind coconut - 2 tbsps
  11. Water for tamarind - 1 to 1.5 cups
  12. Tamarind Paste - 1 tbsp (If using tamarind, small lemon sized)
  13. Curry leaves - 1 strand
  14. To Grind
  15. Shallots - 5
  16. Cumin Seeds - 1 tbsp
  17. Water - 3 to 4 tbsps
Prep Work
  1. Wash the brinjals and slit them as we do for ennai katharikai like below.
  2. Peel the shallots and grind it along with cumin seeds with required water and set aside.
  3. Grind the coconut coarsely with about 2 tbsps of water and set aside.
  4. If using tamarind, soak in water and extract about 1 to 1.5 cups of juice. If using paste, mix 1 tbsp of tamarind paste in 1 cup of water and set aside.
Steps
  1. Heat the kadai and add oil.
  2. Once the oil is hot, add the mustard seeds, methi seeds and hing.
  3. As they start to splutter add the curry leaves and let it fry for 30 seconds.
  4. Turn the heat to medium low. Now add the ground shallots-cumin paste and turmeric powder and cook till the raw smell goes for about 7 to 8 minutes.
  5. Then add the brinjals and drizzle some water and cook till it becomes tender for about 10 minutes. Make sure you mix well so that the cumin and shallots masala gets coated nicely on the brinjals.
  6. After about 10 minutes, add tamarind water, red chilly powder and salt. Mix it well and bring it to boil.
  7. As it starts to boil, add the ground coconut paste and mix it well and let it simmer for about 2 to 3 minutes.
  8. After the first boil, turn off the heat.
  9. That’s it. Yummy kuzhambu is ready. Serve hot with rice.
Notes
  1. The original recipe calls for about 1 heaped tbsp of red chilly powder. But as we prefer less spicy, I used only 2 tsps.
  2. Adjust salt according to your preference.
  3. You can substitute brinjals with drumstick or lady’s finger. No additional tomatoes and onions are required for this kuzhambu. But if you prefer, you can add them. But adjust the tamarind depending upon the tomatoes.
Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/
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