Sundal Kathirikai Puli Kulambu / Channa & Egg Plant Tamarind Curry Recipe
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Prep Time - 15 Minutes
Cook Time - 30 Minutes
Serves - 4
Cuisine - Indian
Sundal kathirikai puli kulambu is a traditional South Indian dish prepared especially for rice. This is an unique gravy made with tamarind juice. This recipes requires overnight soaking of the boiled chick peas or sundal. It's a spicy-tangy recipe that is popular among many South Indians. Adding brinjal to the curry gives an additional flavour to the gravy. Care should be taken while cooking the brinjals, so that it's not overcooked.
This dish tastes great when eaten with hot white rice on a sunny day with papad or appalam. Enjoy the gravy! Feedbacks are welcome :)
Ingredients:
5 – 6 Brinjals (Egg Plant)
1 Cup Chick Peas (Soaked overnight)
½ Cup Tamarind Extract
6 Shallots diced
½ Tomato finely chopped
10 Cashew
¼ Tsp Fenugreek Seeds
¼ Tsp Asafoetida
2 Red Chillies
10 Curry Leaves
1 Tsp Mustard Seeds
2 Tsp Sambar Chilli Powder
½ Tsp Turmeric Powder
3 Tsp Salt or as required
3 Tbsp Oil
Method:
1. Soak the half lemon sized tamarind in warm water for 15 minutes. Obtain ½ cup of tamarind extract.
2. Boil the soaked chick peas until soft.
3. Wash and dice the brinjals and soak them in salt water to avoid oxidation.
4. Soak the cashews in warm water for 10 minutes and grind it to a fine paste.
5. Cut the shallots into halves.
6. Heat 3 tbsp oil in a pan on medium flame. Add mustard seeds, asafetida, fenugreek seeds, red chillies and let them splutter.
7. Add the shallots, curry leaves. Saute until the shallots become translucent.
8. Now add tomato and sauté until the tomatoes are mushy.
9. Add the brinjals, chick peas, turmeric powder, salt, sambar chilli powder and ½ cup water. Mix the ingredients well and cover with a lid. Let it cook for 10 minutes in low flame.
10. Once the brinjals are cooked, add the tamarind extract and cook until the raw smell leaves.
11. Finally add the cashew paste and cook for 5 more minutes or until the curry reaches the desired thickness and turn off the heat.
12. Tangy chick peas and brinjal curry is ready. Serve with hot rice and potato fry.
