Brinjal pepper kuzhambu recipe
Brinjal pepper kuzhambu is one of the best recipes I learnt from my mom. We call it ennai kathirikai kuzhambu as we cook brinjal by sauteeing in oil itself.
Servings: 3 people
Ingredients
- 10 Brinjal
- 1 teaspoon Tamarind Small gooseberry sized
- 1 sprig Curry leaves
- 2 tablespoon Oil
To roast and grind
- 2 tablespoon Chana dal
- 1 teaspoon Urad dal
- ½ teaspoon Black pepper
- 2 Red chilli
- 3 tablespoon Grated coconut
To temper
- ½ teaspoon Mustard
- ½ teaspoon Urad dal
- ½ teaspoon Chana dal
- 1 teaspoon Oil
- 1 pinch Asafoetida
Instructions
- Soak tamarind in hot water and extract the tamarind juice and keep aside.
- Brinjal should be cut as shown and keep it immersed in water.
- Roast all the ingredients under the roast and grind table, in a hot kadai, one by one till nice aroma rises.
- Grind to a coarse powder.
- In the same kadai add the oil and fry brinjal till it turns its color as shown in the picture. Keep it aside.
- Add a teaspoon of oil/ghee and add the tempering items followed by curry leaves.
- Then add the tamarind extract and required water ,salt and bring it to boil and then add the fried brinjal.
- Boil till the brinjal gets cooked and lastly add the ground powder slowly and stir well.
Notes
- You can adjust the coconut amount. The more you add, it becomes flavourful, the less you add, it becomes spicy!
- Boil till thick and have it hot with rice and ghee on top of it!