A classic Tamil Nadu curry featuring tender baby eggplants simmered in a spicy and tangy tamarind gravy. This flavorful dish, balanced with a hint of jaggery, is a perfect companion for steamed rice.
Prep15 min
Cook30 min
Soak15 min
Servings4
Serving size: 1 cup
184cal
3gprotein
19gcarbs
Ingredients
250 g Baby Eggplant (Also known as brinjal. Slit in a cross shape, keeping stems intact.)
20 g Tamarind (Seedless, about a small lime-sized ball.)
1 cup Sambar Onions (Peeled. Also known as pearl onions.)
6 cloves Garlic Cloves (Lightly crushed.)
1 medium Tomato (Finely chopped.)
3 tbsp Gingelly Oil (Also known as Indian sesame oil.)
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About Kathirikai Kara Kuzhambu, Steamed Basmati Rice, Beans Poriyal and Appalam
Tangy, aromatic Kathirikai Kara Kuzhambu with fiber-rich Beans Poriyal and rice. A soul-satisfying meal!
This chettinad dish is perfect for lunch. With 802.0300000000001 calories and 16.38g of protein per serving, it's a nutritious choice for your meal plan.
12gfat
10 leaves Curry Leaves
2 tbsp Sambar Powder
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder (Adjust to your spice preference.)
0.25 tsp Asafoetida (Also known as hing.)
1 tsp Jaggery (Powdered.)
1.25 tsp Salt (Adjust to taste.)
2 cup Water (Use 1 cup for tamarind extract and 1 cup for the gravy.)
2 tbsp Coriander Leaves (Freshly chopped, for garnish.)
Instructions
1
Prepare Tamarind and Eggplant
Soak the tamarind in 1 cup of warm water for 15 minutes. Squeeze well to extract the pulp, strain it, and set the tamarind water aside.
Wash the baby eggplants, remove the crowns, and make a cross-shaped slit from the bottom up to three-quarters of the way, keeping the stem intact.
Immediately place the slit eggplants in a bowl of salted water to prevent them from browning.
2
Temper the Spices (Tadka)
Heat gingelly oil in a heavy-bottomed pan or clay pot (man chatti) over medium heat.
Once the oil is hot, add the mustard seeds and let them splutter completely.
Add the fenugreek seeds and urad dal. Sauté for about 30 seconds until the dal turns a light golden brown.
Add the curry leaves and asafoetida, and sauté for another 10 seconds until fragrant.
3
Sauté Aromatics and Eggplant
Add the peeled sambar onions and crushed garlic to the pan. Sauté for 3-4 minutes until the onions become soft and translucent.
Drain the eggplants from the salted water and add them to the pan. Sauté gently for 5-7 minutes, until their skin starts to wrinkle and they are lightly browned on all sides.
4
Build the Gravy Base
Add the chopped tomato and cook for 2-3 minutes until it turns soft and mushy.
Reduce the heat to low, then add the turmeric powder, red chilli powder, and sambar powder. Stir continuously for 1 minute to cook the spices without burning them.
5
Simmer the Kuzhambu
Pour in the prepared tamarind extract and the remaining 1 cup of water.
Add salt and the powdered jaggery. Stir everything together well.
Bring the gravy to a rolling boil, then reduce the heat to a low simmer.
Cover the pan and let it cook for 12-15 minutes. The gravy will thicken, the eggplants will be tender, and you will see a layer of oil separating and floating on top, which indicates it's perfectly cooked.
6
Garnish and Serve
Turn off the heat and garnish with freshly chopped coriander leaves.
Let the kuzhambu rest for at least 15-20 minutes before serving to allow the flavors to meld beautifully.
Serve hot with steamed rice, idli, or dosa.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
500 g Green Beans (Trimmed and finely chopped into ¼-inch pieces)
1 medium Onion (Finely chopped)
0.5 cup Fresh Grated Coconut (Fresh is preferred, but frozen (thawed) works too)
2 tbsp Coconut Oil
1 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram lentils)
1 tsp Chana Dal (Split Bengal gram)
2 whole Dried Red Chili (Broken into halves)
1 sprig Curry Leaves (About 10-12 leaves)
0.25 tsp Asafoetida (Also known as Hing)
0.25 tsp Turmeric Powder
0.75 tsp Salt (Adjust to taste)
3 tbsp Water (For steaming the beans)
Instructions
1
Prepare the Vegetables
Wash the green beans thoroughly under running water.
Trim the ends and finely chop them into uniform ¼-inch pieces. This ensures they cook quickly and evenly.
Finely chop the onion and set aside.
2
Temper the Spices (Tadka)
Heat coconut oil in a heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds and wait for them to splutter completely, which should take about 30-45 seconds.
Lower the heat and add the urad dal and chana dal. Sauté for 1-2 minutes, stirring continuously, until they turn golden brown and become aromatic. Be careful not to burn them.
Add the broken dried red chilies, curry leaves, and a pinch of asafoetida. Sauté for another 30 seconds until the curry leaves are crisp.
3
Sauté and Cook the Beans
Add the finely chopped onion to the pan and sauté for 2-3 minutes until it becomes soft and translucent.
Add the chopped green beans, turmeric powder, and salt. Mix everything thoroughly to coat the beans with the spices.
