Ennai Katharikkai Kuzhambu is an authentic South Indian gravy which should never be missed.Katharikkai needs to be small for this dish so that it will not easily break and those small ones have great taste too.We love this dish a lot and was a great lunch recipe.It can be served with rice and some veggie side dish.I had served it with Sepankizhangu Fry.This dish can also be made as a dry just follow the same recipe add less water and allow it to dry in medium flame.
This vegetarian side dish is made out of Egg Plant stuffed with the Indian Spices, roasted and soaked in a sauce made out of onions, tomatoes, tamarind as its main ingredients.
Katharikkai Small (Egg Plant) - 10 no
Onion - 2 no
Tomato - 2 no
Garlic Cloves - 6 no
Tamarind - lemon size
Ginger Garlic paste - 1 /2 tsp
Chilly powder - 1 tsp
Coriander powder - 1 1/2 tsp
Turmeric powder - 1/4 tsp
Coconut paste - 3 tsp
Salt - for taste
Gingely oil - 4 tsp
Channa Dal - 2 tsp
Urid Dal - 2 tsp
Red Chilly - 6 no
Cumin Seeds - 1/2 tsp
Coconut flakes - 3 tsp
Mustard - 1 tsp
Broken Urid dal - 1/2 tsp
Asafoetida - a pinch
- Dry roast the channa dal, urid dal, red chillies, cumin seeds, coconut flakes, curry leaves in medium flame and allow it to cool.
- Grind the roasted mixture into a coarse powder.
- Finely chop the onions and tomatoes. Cut the garlic length wise.
- Soak the tamarind in 2 cups water for 10 min.
- Wash the egg plants and make lengthwise slits by holding the stem. Make sure the stem is intact.
- Stuff the egg plants with the ground powder. Retain the excess powder for thickening the gravy.
- Heat 1 tsp oil in a pan and roast the egg plants carefully in medium flame. Make sure it does not break.
- Once the color changes, turn off stove and allow it to cool.
- In a kadai, heat remaining oil, splutter mustard, add broken urid dal, asafoetida, curry leaves in medium flame.
- Add the chopped onions, garlic cloves and saute well.
- Once onion turns translucent, add ginger garlic paste in medium flame.
- Once raw smell is gone, Add the tomatoes and cook until oil separates.
- Add chilly powder, coriander powder, turmeric powder, remaining ground mixture, salt and saute well.
- Sprinkle little water if the mixture is dry.
- When oil separates from the mixture, add the tamarind water and allow it to boil for 5 min.
- Add the roasted egg plants and allow it boil in closed state until oil separates.
- Add the coconut paste and boil for 5 min.
- Garnish with fresh coriander and curry leaves.