yummy everyday meal: Yennai Kathirikkai Kulzhambhu/Ennai Kathirikkai Kulambhu

For letter Y under the theme journey through Tamil cuisine,in Blogging Marathon,sharing you a finger licking kulambhu/kuzhambu.
Yennai kathirikkai kulambhu is an authentic preparation of Tamilnadu and lot of variants for this recipe.
Yennai Kathirikai kulambhu is a tamarind based gravy in which eggplant is stuffed and used.This is a slightly spicy gravy goes very well with rice.
I have already shared my mom's version of ennai kathirikkai kulambhu but this version is with no onion and garlic.Off to the recipe...........

Yennai Kathirikkai Kuzhambu

Basic Information

Preparation time 15 minutes
Cooking time 25 minutes

Serves 3

Ingredients

For the gravy/kuzhambu

Ingredient	Quantity
Brinjal/eggplant/kathirikkai	5-6
Tamarind/puli	a big gooseberry size
Turmeric powder/manjal podi	1/4 tsp
Salt	1 tsp
Oil	1.5 tbs
Curry leaves/karivepillai	few leaves

To roast and grind

Ingredient	Quantity
Dried red chilly/varmilagai	5-6
Coriander seeds/dhaniya	1.5 tbs
Coconut(grated)	3 tbs
Chann dhal/kadala paruppu	1 tbs

For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Fenugreek seeds/vendayam	1/4 tsp
Asafoetida/perungayam	a pinch
Dried red chilly/varamilagai	1(broken)

Method

Dry roast the given ingredients except coconut in a pan to a golden color.After the spices turned golden add in the grated coconut and fry it.

After cooling,coarsely powder it in a blender.Soak the tamarind in water and extract the juice. Add turmeric powder and keep it aside..

Remove the stalk in the eggplant and make a '+' mark on the eggplant.Stuff some ground spice powder for the egg pants and arrange it on plate.

Heat a pan with oil and crackle the mustard seeds and fenugreek seeds.Add the asafoetida and red chilly,curry leaves.Add the stuffed eggplant and fry it for 3-4 minutes or until the eggplants are half cooked.Add the remaining spice powder and salt.Give it a mix.

Add the tamarind water along with a cup of water.Let it cook covered in a medium flame for 10 minutes.Once the eggplants are tender,remove the lid and let it simmer for 2-3 minutes.Add some curry leaves and put off the flame.

Serve it with white rice and some veggie poriyal along with pappad.

Once the kulambhu becomes cool down it gets thick,so adjust the consistency according to preference.
Use small and same size eggplants to get cook evenly.
Using the sesame oil gives a nice flavor and taste to the kulambhu.