Kathirikai UrulaiKizhanghu Kara Kuzhambhu | Spicy Brinjal Potato Curry

Kathirikai UrulaiKizhanghu Kara Kuzhambhu – Brinjal Potato in Spicy Tamarind – Tomato Based Gravy

Tender Brinjals and Potato cubes cooked with spices in a tamarind gravy

Hello all,

Hope you are enjoying a fantastic week with Independence celebrations in your part of the world. Independence day brings back my childhood memories every time. We used to wear a white and white uniform for school on that day and rush to the ground to collect Indian flag. The flag will be hoisted followed by dance programs and chocolates. And what’s more interesting is “No Classes No Books No Homework on that day”. We were much worried about maths assignments, surprise tests and labs back then.

We had Independence day celebrations in Pittsburgh downtown on last Sunday. There was a parade followed by programs and food. Though the weekend was great with the festive mood, this week didn’t start on a good note. Yes, I slipped and fell down before my office front desk and sprained my ankle. I used to walk that way every day and it was not an unusual to slip. But it happened and I couldn’t get up without support. Effects of aging! I said to myself as I am not kid/teen anymore. Since then my ankle is causing a pricking pain whenever I apply pressure on my right feet, especially when I walk. I terribly miss the presence of my amma during such situations. With pain and absence of my bestie, the house looks emptied and echoed silence everywhere.

I was advised to rest my ankle and avoid walking for a day. Hence, I was looking for an option to cook a curry which will be uncomplicated, delicious and can be stored for a couple of days. What would be the perfect choice than Puli Kuzhambhu? So, today’s lunch was uncomplicated, graciously crafted with strong flavors of spice – Kathirikai UrulaiKizhanghu Kuzhambhu and Plain rice.

Kathirikai Urulaikizhanghu Kuzhambhu is a traditional Chettinad dish which is commonly prepared in all households of Chettinad with brinjal and potatoes. Brinjals and potatoes are cubed and cooked with spices in a tamarind – tomato base. The addition of tamarind and tomato lends sour taste to the gravy and addition of spices lends a spicy taste. The combination of sour and spicy makes it as a perfect accompaniment for rice. The gravy lasts for a couple of days due to the addition of tamarind and sour. The curry is usually served with rice along with fried papads.

Ingredients:

6 medium sized Brinjals/Kathirikai, cubed
1 Large Potato cubed
15 Shallots/ small onions, finely chopped
1 large tomato, finely chopped
1 teaspoon Sambar powder
1 teaspoon Chili powder
¼ teaspoon Turmeric powder
½ teaspoon Salt
2 cups water + ½ cup water
Lemon sized tamarind
To Temper:
- 2 tablespoon Oil
- 1/8 teaspoon Asafoetida powder
- Handful of curry leaves
- 3 dried red chili
- ¼ teaspoon fenugreek seeds
- 1 teaspoon Mustard seeds
- 1 teaspoon Urad dal

Method:

In a medium sized pan, heat oil over medium heat. Once the oil is hot, add mustard seeds.
Once the mustard seeds splutter, Add the remaining ingredients mentioned under tempering to the oil
Fry until the urad dal turns slightly brownish
Add chopped onions and cook until they are translucent
Add chopped tomatoes and cook until they become tender
Now, add cubed Brinjals and potato to the mixture in the pan
Add sambar powder, chili powder and salt to the mixture. Stir them well so that the vegetables are evenly coated with the spice blend.
Cook with the lid covered until brinjals and potato become tender.
Heat a ½ cup of water and add tamarind to the hot water. Extract tamarind juice and set aside
Add the extracted tamarind juice to the blend in the pan. Add 2 cups of water to the gravy
Cook the curry over low heat until Brinjals and Potatoes are cooked well.
Simmer the curry till the oil separates from the gravy.
Serve with hot rice and fried papad