Katharikkai - Nilakadalai Kara Kuzhambu
South Indian lunches often have spicy gravy accompaniments to rice which is balanced by the vegetable side dishes served with them. Though a hot place, we do prefer spicy food. It livens up the palate.
Kathirikkai Kara Kuzhambu
Tender Brinjals 10
Peanuts, dry ¼ cup
Sambhar Pd 1 Tbsp
Tamarind 1 Tbsp
Salt to taste
Oil 3 Tbsp
Mustard ½ tsp
Urad dal ½ tsp
Fenugreek ¼ tsp
Curry leaves 2 sprigs
Grind to a paste:
Coconut 2 Tbsp
Poppy seeds 1 tsp
Cumin ½ tsp
Soak peanuts overnight. Wash and drain the soaked peanuts.
Pressure cook with 1 cup water for 1 whistle.
Trim and slit the brinjals. Drop in salted water for 10 minutes. Drain. Add salt and sauté in little oil until half cooked.
Heat remaining oil and splutter mustard. Add urad dal, fenugreek and curry leaves. Then add onions (shallots) and sauté for few minutes.
Add tomatoes, sambhar powder and salt. Sauté until oil separates. Add cooked peanuts and stir fry for a minute. Add in the brinjals. Stir fry for 1 minute.
Add tamarind paste and enough water. Bring to a boil and simmer for 4 minutes.
Add ground paste and simmer till well blended.
Serve hot with Rice and vegetable dishes like Poriyal, Kootu, Thayir Pachadi, Pitlai/Usili.