Learn how to make Kathirikai Kara Kuzhambu recipe with detailed step by step pictures. Brinjal Kara Kuzhambu recipe, Kathirikai Puli Kuzhambu recipe – best accompaniment to hot rice!
Chop off ends of the stems of 6-8 tender brinjals and make a cross slit from the bottom, all the way to the top keeping the stem intact. Keep the cut brinjals immersed in water with ¼ teaspoon of turmeric powder to stop them from oxidizing & turning bitter.
In a small bowl soak 1 small lemon sized ball of tamarind in ¼ cup hot water for 10-15 mins.
Extract the juice from soaked tamarind and strain it off. Set aside.
In a heavy pan heat 1.5 tablespoon of gingelly oil/sesame oil. Add ½ teaspoon mustard seeds, ¼ teaspoon fenugreek seeds, 1 dried red chilli cut into small pieces. As the mustard seeds splutter, add ¼ teaspoon asafoetida along with 10-12 garlic cloves and few fresh curry leaves.
Now add 1 large onion finely chopped. Fry until it is translucent.
Next add 1 medium tomato finely chopped along with the slit brinjals. Cook on medium flame for a couple of minutes.
Add ½ teaspoon turmeric powder and 1 tablespoon sambar powder along with salt as needed. Cook on low flame for 4-5 mins until the raw smell is gone.
Now add the tamarind extract. Mix well.
Add about ½ to ¾ cup of water and cook it covered on low flame
Let the curry boil on a low heat for 12-15 mins.
When the oil oozes from the edges and the kuzhambu looks thick, remove from heat.