Chettinad Kathrikai Ketti Kozhambu Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and sauté the brinjals until they turn golden brown. Remove and set aside.
• STEP 2.In the same pan, add mustard seeds, fenugreek seeds, and curry leaves. Once they splutter, add chopped onions and sauté until golden brown.
• STEP 3.Add ginger-garlic paste, turmeric powder, red chili powder, coriander powder, and salt. Cook for a minute.
• STEP 4.Add chopped tomatoes and cook until they turn mushy. Then add tamarind pulp and water. Bring it to a boil.
• STEP 5.Add the sautéed brinjals and simmer for 10-15 minutes until the flavors blend well. Garnish with coriander leaves.
• STEP 6.Serve hot with steamed rice or roti.

Cooking Tips

• Choose small and tender brinjals for this recipe as they cook faster and have a better texture.
• Make sure to sauté the brinjals until they turn golden brown to enhance their flavor.
• Adjust the spice levels according to your preference by adding more or less red chili powder.
• For a richer taste, you can also add coconut milk to the gravy.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Storage and Serving

• Store the leftover curry in an airtight container in the refrigerator.
• Reheat the curry before serving and adjust the consistency by adding water if needed.
• Serve the Chettinad Kathrikai Ketti Kozhambu with steamed rice or roti for a delicious meal.