Ingredients
- Brinjals - 7 small size (slit each brinjal into 4 without cutting all the way)
- Tomatoes - 3 medium sized finely chopped
- Mustard Seeds - 1/2 tsp
- Fenugreek Seeds - 1/2 tsp
- Hing - a pinch
- Curry Leaves - 3-5
- Turmeric - 1/4 tsp
- Red Chilli Powder - 1 tsp
- Coriander Powder - 1.5 tsp
- Sambhar Powder - 1/2 tsp
- Tamarind Concentrate - 1/4 tsp (or gooseberry sized tamarind soaked in water )
- Salt to taste
- Water - 1/2 cup
- Sesame Oil - 5 tsp
- Cumin Seeds - 1/4 tsp
- Pepper Kernels - 1/2 tsp
- Coriander Seeds - 1/2 tsp
- Fenugreek Seeds - 1/2 tsp
Preparation
Make the dry masala- Roast the ingredients and grind them into a coarse powder.
- 1/4 tsp cumin seeds
- 1/2 tsp coriander seeds
- 1/2 tsp fenugreek seeds
- 1/2 tsp pepper kernels
Procedure
Heat the oil in a pan and add mustard seeds, fenugreek seeds and hing. When the mustard starts to crackle, proceed to the next step.
- 1/2 tsp mustard
- 1/2 tsp fenugreek seeds
- pinch of hing
Add curry leaves, brinjal, tomatoes and saute for a few seconds. Now add the turmeric, chilli powder, coriander powder, samabhar powder and salt. Saute for a few more seconds.
- 3-5 curry leaves
- 7 small brinjals
- 3 medium sized tomatoes
- 1/4 tsp turmeric
- 1 tsp red chilli powder
- 1.5 tsp coriander powder
- 1/2 tsp sambhar powder
- salt as per taste
Add the water and tamarind concentrate. Place the lid on the pan and let the ingredients cook for 5 minutes on a medium flame.
- 1/2 cup water
- 1/4 tsp tamarind concentrate or tamarind water
Now open the lid and let boil for 10-15 minutes until the raw smell of the sambhar powder evaporates. See the consistency the kozhambu needs to reach in the picture below.
Finally add the dry masala to the kozhambu and stir it well.
- ground masala*dry masala
The kathrikai karakozhambu is ready! Garnish with a tsp of ghee and/or sesame oil. Serve with hot rice. Enjoy :)
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