Kathirikai Kara Kuzhambu
A traditional South Indian curry packed with bold flavors! This tangy and spicy dish, made with tender brinjals and aromatic spices, is the perfect companion to steamed rice.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at punguskitchen.com.
Ingredients
- Small eggplants (brinjals): 8, slit lengthwise
- Tamarind: A small lemon-sized ball, soaked in warm water
- Shallots (small onions): 12, peeled and halved
- Tomato: 1 large, finely chopped
- Garlic: 6 cloves, smashed
- Green chilies: 2, slit
- Curry leaves: 1 sprig
- Turmeric powder: ½ tsp
- Red chili powder: 1 tsp (adjust to taste)
- Coriander powder: 2 tsp
- Sambar powder: 1½ tsp
- Sesame oil: 3 tbsp
- Mustard seeds: 1 tsp
- Fenugreek seeds: ½ tsp
- Asafoetida (hing): A pinch
- Salt: To taste
- Water: As needed
- Grated coconut: 2 tbsp
- Cumin seeds: ½ tsp
- Black peppercorns: ½ tsp
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