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

Shallots 10

Tomato 1

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

Shallots 7


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.


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