Kathirikai Puli Kuzhambu (Brinjal (Eggplant) Tamarind Curry)

  • 6-8 Brinjal (small size)
  • 50 grams Sambar onion (chopped)
  • 10-12 Garlic (chopped)
  • A lemon size tamarind
  • 1 tsp Chilly powder (Millagai podi)
  • 1/2 tsp  Mustard seeds
  • 1/2 tsp Bengal gram dal
  • 1/2 tsp Urad dal
  • Few curry leaves
  • 5 tsp Oil 
  • Salt as per the requirement
  • Soak the tamarind upto 15 minutes. After that squeeze out the tamarind juice
  • Cut the brinjal lengthwise into pieces and place it in a bowl of water till you cook to prevent turning brown color
  • Heat oil in a pan, when its become hot, fry the mustard seeds, bengal gram dal, urad dal, curry leaves, onion and garlic. Fry it for a minute and add brinjal pieces
  • Fry it for 10 minutes in a medium flame. Then add tamarind juice, chilly powder (millagai podi), required amount of salt. Add fresh water as per the requirement 
  • Cook it till the curry become thick
  • Now serve the hot curry with hot rice


Priya dharshini said…
Nice recipe...good to c u here..

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