Ingredients:

• 6 – Brinjals
• 1 – Onion
• 1 – Tamarind (gooseberry sized)
• 1/4 tsp – Turmeric
• 1.5 tsp – sambar powder
• 1 sprig – Curry leaves
• salt as needed
• To roast and grind: 1 tsp – Channa dal
• 1 tsp – Coriander seeds
• 1/2 tsp – Fennel seeds
• 1 – Cinnamon (small piece)
• 1/2 cup – Coconut
• To temper: 3 tbsp – oil
• 2 – Cardamoms
• 2 – Cloves

Method:

1. Soak the tamarind in hot water and extract the juice.
2. Wash and cut the brinjals lengthwise into 4 or 6 pieces and keep them in water until use.
3. In a kadai/pan, add a few drops of oil and roast the channa dal, fennel seeds and coriander seeds for a minute.
4. Add the coconut and stir.
5. Cool down the mixture and grind with a very small piece of cinnamon and water to prepare a smooth paste.
6. In another kadai, heat oil and temper with cardamoms and cloves. Add the onion and fry until it turns brown.
7. Add the tamarind extract (total water 3 cups), salt, turmeric, sambar powder and the brinjals.
8. Boil until the brinjals get cooked.
9. Add the dal-coconut paste and mix well. Adjust the water consistency.
10. Boil until the oil separates (about 4 minutes) and the kuzhambu reaches thick consistency.
11. Serve with rice.
12. Recipe and Image courtesy: Rak`s Kitchen
13. http://www.rakskitchen.net/