Tamarind Paste - 1 tbspIf using tamarind, small lemon sized
Curry leaves - 1 strand
To Grind
Shallots - 5
Cumin Seeds - 1 tbsp
Water - 3 to 4 tbsps
Instructions
Prep Work
Wash the brinjals and slit them as we do for ennai katharikai like below.
Peel the shallots and grind it along with cumin seeds with required water and set aside.
Grind the coconut coarsely with about 2 tbsps of water and set aside.
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.
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.
That’s it. Yummy kuzhambu is ready. Serve hot with rice.
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.