Authentic Tamil Nadu Villupuram Kattu Vankaya Poondu Karuvadu Kuzhambu with Steamed Ponni Rice
A robust and spicy Villupuram-style curry featuring small country brinjal, pungent garlic, and sun-dried fish simmered in a tangy tamarind broth. Served piping hot over fragrant steamed Ponni rice.
55min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Soak the dried fish in warm water for 10 minutes, then drain and set aside.
2
Heat sesame oil in a earthenware pot or heavy-bottomed pan over medium heat.
3
Add mustard seeds and fenugreek seeds, allowing them to splutter completely.
4
Add the curry leaves, peeled shallots, and garlic cloves, sautéing until translucent.
5
Add the chopped tomatoes and cook until they turn soft and oil separates from the masala.
6
Toss in the quartered brinjals and sauté for 3 minutes until slightly tender.
7
Pour in the extracted tamarind juice along with 1.5 cups of water.
8
Add sambar powder, turmeric powder, and salt, stirring well to combine.
9
Bring the mixture to a rolling boil, then drop in the prepared dried fish.
10
Reduce the heat to low, cover, and simmer for 15 minutes until the oil floats on top and brinjals are fully cooked.
11
Serve hot alongside freshly steamed Ponni rice.
Ingredients
200g small country brinjals (kattu vankaya), quartered
15 shallots, peeled
10 cloves garlic, peeled
50g dried fish (karuvadu), washed and cleaned
1 lemon-sized ball of tamarind, soaked and extracted
2 ripe tomatoes, finely chopped
3 tablespoons sesame oil
1 teaspoon mustard seeds
1 teaspoon fenugreek seeds
1 sprig curry leaves
2 tablespoons sambar powder
1/2 teaspoon turmeric powder
Salt to taste
3 cups warm steamed Ponni rice for serving
*This AI-generated recipe may contain inaccuracies.