Kathirikkai puli kuzhambu is a tangy and spicy gravy that goes well with white rice even with chappathi.

Ingredients:

• 1 cup – Sambar onion (crushed as shown in picture)
• 1/2 cup – Garlic (crushed as shown in picture)
• 1 no – Tomato (nicely ripped)
• 5 to 6 nos – Brinjal / eggplant / kathirikkai (as shown in picture)
• 1 no – Tamarind (gooseberry size)
• 1 pinch – Turmeric powder (optional)
• 11/2 tsp – Red chili powder (as needed)
• 1 tsp – Pepper powder
• Salt as needed

Seasonings:

• 3 tbsp – Sesame oil
• 1/4 tsp – Mustard seeds
• 1/4 tsp – Split black gram
• 2 pinch – Fenugreek seeds
• 4 to 5 nos – Curry leaves

Preparation method:

1. Soak tamarind in 1 cup warm water and squeeze out the pulp.
2. Heat sesame oil in a pan, season with items given for seasoning. Add crushed sambar onion and garlic, saute for few seconds or until translucent.
3. Then add chopped tomato and saute until mushy. Now add turmeric powder, red chilli powder and pepper powder, saute until raw smell goes off.
4. Add eggplant / kathirikkai, cover with lid and  cook until 3/4 done. Finally add tamarind water along with required salt and allow them to cook completely. Serve hot with white rice and appalam, also goes well with chappathi.

Notes:

• You can always replace eggplant with drumstick, ladies finger.
• Do not add much water in this recipe except tamarind water.
• Using turmeric powder is completely optional.