(Yummy recipes for a healthy living)

Kathirikkai race kuzhambu (Eggplant Curry)

When i came from india my mother in law bought me wonderful cookbook collection of Mrs Meenakshiammal. This is one of her recipes which inspired me to make. This is a super awesome and fast sambhar recipe. No wonder Mrs Meenakshiammal says its "Race Kuzhambu" :) It will be a mistake if I don't share this particular recipe.

Preparation time: 10 mins
cooking time: 15 mins
serves : 2


To Make the Sambhar (gravy) powder:
  • Oil - 2 + 2tbsp
  • dried red chilli - 4
  • toor dal - 1 tsp
  • channa dal - 1 tsp
  • moong dal - 1 tsp
  • pepper corns - 5 or 6 balls
  • urad dal - 1 tsp
  • curry leaves (Optional)
Other ingredients:
  • Eggplant - 1 (diced in desired shape)
  • mustard seeds - 1 tsp
  • raw rice -1 tsp
  • fenugreek seeds - 1 tsp
  • curry leaves - few strands
  • tamarind pulp - from a small lime sized tamarind
  • green chilli - 2 small ones

In a tadka dry roast raw rice and fenugreek seeds for a minute until they turn golden color and powder then either using a blender or with mortal and pestle and keep it aside.

In the same tadka heat oil once its smoky shallow fry each of the ingredients (Red chilli, toor dal, urad dal, channa dal, pepper corns, moong dal and curry leaves) seperately until they turn nice golden color and wait until they are at room temperature.
Mean while in a heavy utensil or any pan use the remaining oil from frying the spices for sambhar powder and saute eggplant and green chilli and curry leaves until they are cooked.

Mean while when the eggplant is being done grind the spices in a blender and make a semi course powder.
After the eggplant is cooked and the powder is made , transfer the eggplant to another vessel and in the same vessel add oil and heat . once the oil is smoking to that add mustard seeds and wait for it to splutter. Then add tamarind pulp, salt  and the prepared sambhar powder, rice & fenugreek powder and mix well. The rice and fenugreek powder helps to thicken the curry or kuzhambu.
Since all the spices are already cooked / fried it wouldn't take long time. You just have to wait couple of minutes until the raw smell of tamarind goes. once its cooked dilute it with water if necessary and then add the saute eggplant and let it cook for a minute.

And Then its ready to serve :) It is sooo yummy i really recommend everyone to try this recipe. It goes very well with rice, potato fry and vadam (rice crackers) !! :)

  1. The original recipe says rice and fenugreek powder can be avoided if not made for many people. I still included because it enhances the flavor and my mom always says adding a tsp of fenugreek seeds in every day meal is good for health and also i like when the kuzhambu is thick :)
  2. The original recipes did not use curry leaves for sambhar powder, but i eat curry leaves only when it is not visible in my dish :) If you are like me please go ahead and add its good for health and anyways curry leaves flavor is added to the gravy.
  3. For this particular kuzhambu eggplant, ladies finger (okra) or drumstick can be used. If drumstick is used you can boil them in the tamarind pulp once it is boiled then go ahead and add the powder.
Hope you will like this .. Enjoy and Happy Cooking !! :)

0 Reviews:

Post a Comment

Related Posts Plugin for WordPress, Blogger...
Prasha in Kitchen. Powered by Blogger.

Sharing is Caring :)

© 2011 Cooking is fun, AllRightsReserved.

Designed by ScreenWritersArena