Kathirikai Puli Kuzhambu
Discover the authentic taste of Kathirikai Puli Kuzhambu, a traditional Tamil Nadu delicacy made with tender brinjals, tangy tamarind, and freshly ground masala.
Servings: 4
Calories: 303kcal
Ingredients
Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1tsp = 5ml;
- 10 brinjals small aubegine. Approx 270 grams
- 3 tbsp gingelly oil
- 1 tsp mustard seeds
- ¼ tsp asafoetida
- 1 tsp fenugreek seeds
- ½ tsp turmeric powder
- 2 tsp red chili powder heaped
- ½ tsp coriander powder
- 2.25 tsp salt
- 2 cups water
- 1 tbsp tamarind paste If using tamarind pulp, small lemon-sized
- 10 curry leaves
To Grind
- 5 shallots. Approx 60 grams
- 1 tbsp cumin seeds
- ¼ cup water
For coconut paste
- ¼ cup coconut grated
- ½ tsp rice flour
- 2 tbsps water
Instructions
- Wash and slit the brinjals as done for ennai kathirikai—no need to trim the edges.
- Peel the shallots and grind them with cumin seeds and a little water. Set aside.
- Coarsely grind coconut with rice flour using about 2 tbsp of water. Set aside.
- If using tamarind pulp, soak it in water and extract 2 cups of juice. If using tamarind paste, mix 1 tbsp with 2 cups of water. Also, mix the red chili powder and coriander powder in the tamarind water.
- Heat oil in a kadai. Add mustard seeds, fenugreek seeds, and asafoetida. Once the mustard seeds splutter, add curry leaves and sauté for 30 seconds. Reduce the heat to medium-low and add the shallot-cumin paste along with turmeric powder. Cook until the raw aroma disappears (about 7–8 minutes).
- Add the brinjals, drizzle some water, cover, and cook for about 5 to 8 minutes until tender, ensuring they are well coated with the masala.
- Pour in the tamarind water mixed with spices and salt.
- Cook until the brinjals are soft.
- Stir in the ground coconut paste and let it simmer for 2–3 minutes.
- Add cilantro, bring it to a gentle boil, and turn off the heat.
- That's it! Your delicious kathirikai puli kuzhambu is ready to be served hot with rice.
Notes
- The original recipe calls for one heaped tbsp of chili powder, but I prefer a milder spice level and use only 2 tsp. Adjust as per your taste.
- Salt can be modified to suit your preference.
- You can substitute brinjals with drumsticks, okra, or pumpkin.
- No additional tomatoes or onions are needed, but if adding them, adjust the tamarind quantity accordingly to balance the tanginess.
Nutrition
Calories: 303kcal | Carbohydrates: 44g | Protein: 8g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Sodium: 1352mg | Potassium: 1509mg | Fiber: 20g | Sugar: 24g | Vitamin A: 544IU | Vitamin C: 66mg | Calcium: 104mg | Iron: 4mg