Eggplant sambar - Eggplant Tamarind sambar - Katharikai Puli kulambu - South Indian kuzhambu recipe

Recently when I visited India my mum had eggplant plant at her backyard. So when I saw this cute little Eggplant I asked for puli kuzhambu. But she was recommending something similar but not exactly same. It is very similar to my puli kulambu recipe with drumstick and brinjal . It is different in the way masala is grinded. Since we had the fresh brinjal from my mum's backyard it really tasted fresh and yummy

Katharikai / Eggplant - Brinjal - 8-10 (medium size. Slice them into desired size and leave it in water till u need it)
Small onion / Shallots - 15 (slice it)
Sambar powder - 1 teaspoon
Chilli powder - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Gingerly oil - 1 tablespoon
Mustard seeds - 1/4 teaspoon
fenugreek seeds - 1/8 teaspoon
Cumin seeds - 1 teaspoon
Fresh grated coconut - 1/2 cup
Urad dhal - 1 teaspoon
Curry leaves - 10 to 15
Coriander leaves - 2 tablespoon (chopped finely)
Tomatoes - 1
Green chillies - 2 (slit into 2. Adjust to your spice level)
Tamarind - small lemon size (add 2 cup of water to make tamarind juice. Strain to take clear tamarind juice)


Grind the Coconut and cumin seeds with little water. Keep it aside. Heat the pan and add oil. Add mustard seeds and let it pop. Add urad dhal, fenugreek seeds and curry leaves fry till dhals are brown in color
Add onion and green chillies and fry till onion is soft. Add tomatoes and fry till they are mushy
Add Tamarind water, sambar powder, chilli powder, turmeric powder. Mix well. Add eggplant. Let it boil till raw smell of tamarind goes off. 
Add grinded paste and mix well. Let it boil in low medium flame for another 3-5 mins. Add coriander leaves. Switch it off
Serve hot with steamed rice