Kathirikkai race kuzhambu (Eggplant Curry) - READY TO EAT MIX RECIPE
When I came from india my mother in law bought me wonderful cookbook collection of Mrs Meenakshi ammal. This is one of the recipes inspired from her book. This is a super awesome and fast kuzhambu recipe. No wonder Mrs Meenakshi ammal 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
PLEASE CHECK BELOW FOR THE VIDEO RECIPE TO KNOW "HOW TO MAKE THIS AS READY TO EAT POWDER"
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
- urad dal - 1 tsp
- Black pepper - 1 tsp
- curry leaves (Optional)
- 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) !! :)
- 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 :)
- 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.
- 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
- Add water only for the final amount of kuzhambu you want.
- If the kuzhambu is too watery add a tsp rice flour or use extra tamarind pulp. Also grinding to fine powder will help thicken the kuzhambhu
- Also the instant kuzhambu tends to be watery, make sure to add appropriate amount of tamarind to the recipe.
- Proportion - 2 tbsp of powder for 1 cup kuzhambu.
- Since there is no need to reduce the kuzhambu by boiling here, I layed low with my red chilli. Please add more according to your palette
- Be generous while dry roasting adding tamarind as this is ready to use mix.
INGREDIENTS TO MAKE 2 cups podi
- dried red chilli - 8
- toor dal - 1/4 cup
- channa dal - 1/4 cup
- moong dal - 1/4 cup
- urad dal - 1/4 cup
- Black pepper - 1 tbsp
- Coriander seeds - 1/2 cup
- fenugreek powder - 1/2 tsp
- Hing - 1 tsp