Authentic Tamil Nadu Villupuram Kattu Vankaya Poondu Kuzhambu with Steamed Ponni Rice
A tangy and spicy traditional gravy made with country eggplants and aromatic garlic simmered in a rich tamarind broth. This comforting dish pairs wonderfully with piping hot steamed rice and a crunchy appalam.
55min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Extract thick tamarind juice and set aside.
2
Heat sesame oil in a clay pot, add mustard seeds, fenugreek seeds, and curry leaves.
3
Add peeled garlic cloves and chopped onions, sautéing until translucent.
4
Add chopped tomatoes and cook until they turn mushy.
5
Toss in the quartered eggplants and sauté for 5 minutes.
6
Stir in sambar powder, turmeric powder, and salt.
7
Pour in the tamarind extract and water, bringing the mixture to a rolling boil.
8
Simmer on medium heat until the oil separates and the eggplants are tender, then serve hot with steamed Ponni rice.
Ingredients
250g small wild eggplants, slit into quarters
15 cloves of peeled garlic
1 large onion, finely chopped
2 ripe tomatoes, chopped
Lemon-sized ball of tamarind, soaked and extracted
2 tbsp sesame oil
1 tsp mustard seeds
1 tsp fenugreek seeds
1 sprig of fresh curry leaves
2 tbsp sambar powder
1/2 tsp turmeric powder
Salt to taste
2 cups water
*This AI-generated recipe may contain inaccuracies.