Kathirikai Kara Kuzhambu / Spicy Brinjal Gravy

Kathirikai Kara Kuzhambu / Spicy Brinjal Gravy

Recipe Details

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Ingredients

Main Ingredients

• Small brinjals / Kathirikai – 10
• Onions – 2, chopped
• Garlic – 10 cloves, chopped
• Tomatoes – 4, chopped
• Tamarind – 1 small lemon-sized ball
• Water – 2 cups, for tamarind extract
• Red chili powder – 2 1/2 tsp
• Coriander powder – 1 1/2 tsp
• Turmeric powder – 1/4 tsp
• Salt – to taste

To Grind

• Coconut – 3 tbsp
• Cashews – 4
• Poppy seeds – 2 tsp
• Fennel seeds – 1/4 tsp
• Black pepper – 1/4 tsp
• Garlic – 2 cloves

For Seasoning

• Sesame oil – 4 tbsp
• Mustard seeds – 1/2 tsp
• Fenugreek seeds – 1/2 tsp
• Fennel seeds – 1/2 tsp

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Preparation

1. Cut the small brinjals lengthwise into pieces.
2. Soak the tamarind in 2 cups water, squeeze well, and strain to prepare the tamarind extract.
3. Grind the coconut, cashews, poppy seeds, fennel seeds, black pepper, and garlic into a smooth paste, adding a little water only if needed for grinding.
4. Chop the onions, garlic, and tomatoes and keep them ready.

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Cooking Instructions

1. Heat the sesame oil in a wide pan over medium heat.
2. Add the mustard seeds, fenugreek seeds, and fennel seeds.
3. Fry for about 30 seconds, until aromatic and the mustard begins to splutter.
4. Add the chopped onions and garlic.
5. Sauté until the onions become soft and translucent.
6. Add the chopped tomatoes, brinjal, and salt.
7. Cook until the tomatoes soften and the brinjal begins to become tender.
8. Add the coriander powder, turmeric powder, and red chili powder.
9. Mix well and cook for about 5 minutes over medium heat, stirring occasionally.
10. Pour in the prepared tamarind extract.
11. Bring the kuzhambu to a boil and simmer until the raw tamarind aroma mellows and the brinjal is tender.
12. Add the prepared coconut masala paste and mix well.
13. Simmer for another 5 minutes, stirring occasionally, until the gravy thickens and the flavors come together.
14. Taste and adjust the salt if needed, then remove from the heat.

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Tips

Small Brinjals: Small Indian brinjals work especially well because they become tender while still holding their shape in the gravy.

Sesame Oil: Sesame oil gives Kara Kuzhambu its characteristic South Indian aroma and pairs especially well with tamarind.

Fenugreek: Avoid browning the fenugreek seeds too much during tempering, as they can become bitter.

Tamarind: Let the tamarind gravy simmer until its raw flavor mellows before adding the coconut masala.

Gravy Consistency: Simmer uncovered for a few extra minutes for a thicker kuzhambu, or add a little hot water if you prefer a looser gravy.

Serving Suggestion

Serve Kathirikai Kara Kuzhambu hot with steamed white rice and appalam / papad or vadam. A simple vegetable poriyal also makes a good accompaniment.

Recipe Source: Adapted from Revathi Shanmugam cookbooks.