Kathirikai Verkadalai Kulambu Recipe
A tangy Gravy using Brinjal and Peanuts that's served along with rice for lunch.
Kathirikai or Brinjal - 1/4 kg
Boiled Peanuts – 50 gms or 1/4 cup
Tamarind – 1 small lemon size
Sambar onions or shallots - 15
Tomato – 1
Sambar powder – 3 tsp
Turmeric powder – 1/4 tsp
Vengaya Kari Vadagam – 1/4 tsp
Jaggery – 1/2 tsp
Salt – to taste
Gingelly oil – 4 tbsp
Soak tamarind in ½ cup warm water and extract the juice and keep aside.
Slit the brinjals lengthwise and further chop them into ½ inch pieces and soak them in water till use to prevent discoloring.
Peel and chop the sambar onions into quarters.
Chop the tomatoes finely.
Heat a pan with gingelly oil. Temper with vengaya kari vadagam.
Add chopped sambar onions and sauté till it turns translucent.
Add chopped tomato, brinjal pieces and sauté over low flame till the tomatoes turn mushy and the brinjal gets half cooked.
Add boiled peanuts and mix well. Add sambar powder and mix well till the vegetables are coated with the powder and the mixture appears dry.
Add tamarind extract, turmeric powder and more water if needed to your preferred consistency, salt and mix well.
Close with a lid and let the kulambu cook over low flame for 7-10 mins. Switch off the stove.
Add jaggery immediately if using, mix well and keep the vessel closed for another 5 mins.
Kathirikai Verkadalai kulambu is ready to be served hot with rice.
Gingelly oil enhances the taste. If not to your liking use any other cooking oil.