Kathrikai Sindakkai Vathal Kuzhambu

Kathrikai Sindakkai Vathal Kuzhambu Recipe

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About Kathrikai Sindakkai Vathal Kuzhambu Recipe:

This delicious dish is prepared by cooking brinjal, onion with roasted sundakkai masala. And with a blend of sambar powder, tamarind water, and jaggery.

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  • 10 Ingredients
Adjust Servings :

Ingredients for Kathrikai Sindakkai Vathal Kuzhambu Recipe

  • 4 No.s Small brinjals quartered and soaked in water
  • 1 tablespoon Sesame Oil
  • 1/2 teaspoon mustard seed
  • 1/2 teaspoon Methi seeds
  • 1/2 cup Pearl onions cut in half
  • 1/2 teaspoon Turmeric powder
  • 2 teaspoon Sambar powder
  • 1 tablespoon Jaggery
  • 2 tablespoon sundakkai
  • 1 tablespoon Oil
  • 20g Fat(38.42%)
  • 5g Protein(8.84%)
  • 23g Carbs(44.30%)
  • 4g Fiber(7.49%)
  • Other(0.95%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment


How to Make Kathrikai Sindakkai Vathal Kuzhambu Recipe

Preparation Direction


Soak 50 grams of tamarind in warm water and let it soak for 15-20 minutes. When cooled, mash the tamarind in the water well. Use a strainer to strain out the water and the skins and seeds are caught in the strainer. Return the leftovers tohe bowl and add more water, strain again to extract more tamarind water.

Cooking Direction


Into a preheated pan add 1 tbsp sesame oil, 2 tbsp sundakkai and roast it on medium heat till it slowly becomes crisp and dark. Do not use high heat as it will simply burn. Keep aside in a bowl.


In the same pan add 1 tbsp sesame oil, ½ tsp mustard seed, ½ tsp methi seeds and roast for a few seconds till the seeds crackles. Then add 2 sprigs curry leaves torn.


Then add ½ cup of halved pearl or sambar onions. Stir.


Then add 4 soaked and quartered brinjal which has been soaking in water. Add salt to taste and stir well.


Cover the pan and allow the brinjal and onions to steam cook, stirring intermittently. Aftera few minutes the brinjal is soft and cooked.


At this stage add in the remaining ingredients such as 2 cups of tamarind water extracted earlier, the roasted sundakkai, ¼ tsp turmeric and 2 tsp sambar powder and salt. Add 1 tbsp jaggery to balance all the flavours. Stir well.


Add ¼ cup water and simmer for 15 to 20 minutes. The gravy will have cooked and released a little oil along the sides and there will be no raw taste of tamarind.