kathirikkai Karamani Kuzhambu
In no other cuisine are lentils and legumes used with such creativity as in Tamil cuisine. Lentils & legumes are also consumed extensively, either accompanying rice preparations, or in the form of independent dishes. Kathirikkai~the purple beauty & karamani ~the black eyed one (Eggplant & Black Eyed Beans) pairs beautifully in a tangy tamarind and coconut gravy to create one of the great tasting Kuzhambu.
- 1 big lemon sized tamarind
- 2 teaspoon red chilli powder
- 2 teaspoon coriander powder
- 1/4 teaspoon turmeric powder
- salt to taste
- 1/2 cup sliced onions
- 3 tablespoon sliced garlic
- 1/4 cup grated coconut
- 1/2 teaspoon mustard
- 1/2 teaspoon sombu/fennel seeds
- Extract the pulp from the tamarind and keep aside.
- Grind the coconut to a fine paste and keep aside.
- Dry roast the karamani/black eyed beans on medium heat for about 5minutes and pressure cook for three whistles or until cooked.
- Finely slice the onions and garlic. Cut the Kathirikkai/eggplant lengthwise into four pieces.
- Mix the tamarind extract, ground coconut, chilli,turmeric powders and salt.
- Heat a tablespoon of oil ( preferably Idhayam/gingely oil ) in a kadai /pan. Add the mustard and when it splutters, add the sombu/fennel seeds. Then add the onions, garlic and curry leaves.
- When the onions turn translucent or soft, add the cut Kathirikkai/eggplant and saute for few mintues until the Kathirikkai/eggplant are coated with the oil.
- Add the tamarind coconut mixture and bring to a boil. Then simmer on low heat for about 10 minutes or until the Kathirikkai/eggplant are cooked. Finally add the cooked karamani to the kuzhambu. Simmer on low heat for another 3 to 5 minutes.
Serve hot with rice and appalam/pappadam.