Kondakadalai Kathirikai Kaara Kuzhambu/Black Channa and Brinjal in Spicy Tangy Gravy

This is a very popular spicy and tangy kuzhambhu with lentils and other spices which popular in our households.Today I made it with brinjal/eggplant and black channa.It goes very well with rice and doesn't need any special side dish,papad is the best combo.This kuzhambu tastes even better the next day and can be stored in the refrigerator for two days.Here is the recipe.....

Ingredients

Ingredient	Quantity
BlackChanna(kondakadalai/soaked/cooked)	3/4cup
Onion(chopped)	2nos(medium size)
Garlic	10-15 cloves
Tomato	2nos.(medium size)
Brinjal(small,round)	3nos.
Sambhar powder	1tsp
Chilly powder	1/2tsp
Coriander powder	1tsp
Turmeric powder	1/2tsp
Coconut paste	4tbs
Tamarind paste	1tbs diluted with 1 cup of water
Sesame oil	2tbs
Salt	to taste

For the seasoning

Ingredient	Quantity
Kuzhambu vadagam	11/2tsp
Curry leaves	1sprig

Method


                   Keep a pan with oil in a medium flame and fry the vadagam and curry leaves then add the onion,saute it for a minute follows the garlic.Fry it till both onion and garlic get slightly transparent.Add the tomato,salt and cook it soft.

Add the brinjals and fry it for a minute then add all the powders and give it a mix.Now add the tamarind water and allow to cook till the raw smell goes away.

Once it becomes thick add the coconut paste and cook it for 2-3 minutes and finally add the cooked black channa and cook it for one boil.

Spicy and tangy kara kuzhambu is ready.

• Kuzhambu vadagam can be substituted with a tsp of mustard seeds and1/4tsp of fenugreek seeds.
• Instead of sambhar powder 1/2tsp of chilly powder and 1/2tsp of coriander powder can be used.But adding sambhar powder gives a nice flavor and taste to the kuzhambu.
• Adding coconut paste is important,it balances the spicy and sour taste of the spices used.

Linking this to Dish it out -Brinjal and Garlic event hosted by Sangeetha of Spicy Treats.