Kathirikkai Puli Kuzhambu, today we will see how to prepare easy and delicious Brinjal Curry with step by step pictures. This is tamarind and coconut based curry made south Indian style and goes very well with cooked rice or dosa.
To prepare this curry, we need small green colored or purple color brinjal / eggplant. I have used both the colors. You can either slice brinjal or cut them from top into four just like we do to prepare Ennai Kathirikkai Kuzhambu. Prepare fresh masala. Cook brinjal with ground masala and it gets ready within 20 minutes. To enjoy its rustic flavor try cooking in an clay pot / manpaanai.
Some of the recipes tried with brinjal, Brinjal Pachadi, Brinjal Kadhi, Hyderabadi Bagara Baingan, Sutta Kathirikkai Pachadi and Spinach Brinjal Curry. If you try any of my recipes, do not forget to leave your feedback here.
Kathirikkai Puli Kuzhambu Recipe
- To Grind:
- ¼ cup chopped coconut
- 1 onion
- 1 tomato
- small marble sized tamarind
- 2 tsp sambar powder
- 3 garlic flakes
- handful curry leaves
- For Curry:
- 3 medium brinjals - cut
- salt to taste
- 1 tsp mustard seeds
- 1 stick curry leaves
- Please check below for the instructions.
How to prepare Brinjal Curry
- Grind coconut, tamarind, onion, tomato, sambar powder, garlic, curry leaves together in a mixer to smooth paste adding enough water. Keep it aside. Heat 2 tsp oil in a kadai or clay pot. Temper mustard seeds and curry leaves.
- Add ground paste and brinjals. Mix them well and add salt to taste. Add 1 or 2 cup water according to your preference and cook it covered till raw masala smell goes. It took me 20 minutes to get the correct consistency. I have prepared thick curry. But if you want thin curry, then adjust the quantity of water added. Serve this curry with rice.