Ingredients
Garlic-8-10 pods
Onions – 2 medium size – chopped finely (usually pearl onions/shallots are used for this recipe)
Tomato-1
Brinjal – cut lengthwise into 1 inch size pieces
Curry leaves-little
Coriander powder-2 teaspoon
Sambar powder (kuzhambu milagai thool)-2 teaspoon
Chilli Powder – 1 tbsp
Turmeric powder-1/2 teaspoon
Tamarind-gooseberry size
Gingelly oil-1 table spoon
For seasoning
Mustard seed-1 teaspoon
Fennel seed-1 teaspoon
Fenugreek seed-1/2 teaspoon
Curry leaf-little
Black Peppercorns 1 tsp
Chundakkai vathal – 7-8
Procedure
Soak the tamarind in three cups of water.
Add coriander powder,sambar powder,chilli powder and turmeric powder to this.
Cut the onions and garlic into length wise pieces.
Cut the tomatoes into small pieces.
Heat the kadai , add 2 tbsp oil (yes that is a lot of oil, but the oil brings this kuzhambu together and leaving it out doesnt reflect true the chettinad)
Once oil heats add mustard seeds,fenugreek,fennel and black pepper and once it starts spluttering add chundakkai vathal and allow it to brown
Add the onions, garlic and tomatoes and sauté nicely.
Add cut brinjal and allow all vegetables to cook until oil separates.
Now add the tamarind & spice water .Wait for the gravy to boil nicely for 3 minutes.
Reduce the flame to minimum and allow the gravy to cook till it becomes thick. I usually wait till the oil separates.
Serve hot with idlis /rice/parotta!