Kathrikai Sindakkai Vathal Kuzhambu Recipe

Recipe By Slurrp

This delicious dish is prepared by cooking brinjal, onion with roasted sundakkai masala. And with a blend of sambar powder, tamarind water, and jaggery.

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Ingredients for Kathrikai Sindakkai Vathal Kuzhambu Recipe

  • 4 No.s Small brinjals quartered and soaked in water
  • 1 tablespoon Sesame oil
  • 1/2 teaspoon mustard seed
  • 1/2 teaspoon Methi seeds
  • 1/2 cup Pearl onions cut in half
  • 1/2 teaspoon Turmeric powder
  • 2 teaspoon Sambar powder
  • 1 tablespoon Jaggery
  • 2 tablespoon sundakkai
  • 1 tablespoon Oil

Directions: Kathrikai Sindakkai Vathal Kuzhambu Recipe

Preparation Direction

  • STEP 1.Soak 50 grams of tamarind in warm water and let it soak for 15-20 minutes. When cooled, mash the tamarind in the water well. Use a strainer to strain out the water and the skins and seeds are caught in the strainer. Return the leftovers tohe bowl and add more water, strain again to extract more tamarind water.

Cooking Direction

  • STEP 1.Into a preheated pan add 1 tbsp sesame oil, 2 tbsp sundakkai and roast it on medium heat till it slowly becomes crisp and dark. Do not use high heat as it will simply burn. Keep aside in a bowl.
  • STEP 2.In the same pan add 1 tbsp sesame oil, ½ tsp mustard seed, ½ tsp methi seeds and roast for a few seconds till the seeds crackles. Then add 2 sprigs curry leaves torn.
  • STEP 3.Then add ½ cup of halved pearl or sambar onions. Stir.
  • STEP 4.Then add 4 soaked and quartered brinjal which has been soaking in water. Add salt to taste and stir well.
  • STEP 5.Cover the pan and allow the brinjal and onions to steam cook, stirring intermittently. Aftera few minutes the brinjal is soft and cooked.
  • STEP 6.At this stage add in the remaining ingredients such as 2 cups of tamarind water extracted earlier, the roasted sundakkai, ¼ tsp turmeric and 2 tsp sambar powder and salt. Add 1 tbsp jaggery to balance all the flavours. Stir well.
  • STEP 7.Add ¼ cup water and simmer for 15 to 20 minutes. The gravy will have cooked and released a little oil along the sides and there will be no raw taste of tamarind.
Nutrition
value
287
calories per serving
20 g Fat5 g Protein23 g Carbs4 g FiberOther

Current Totals

  • Fat
    20g
  • Protein
    5g
  • Carbs
    23g
  • Fiber
    4g

MacroNutrients

  • Carbs
    23g
  • Protein
    5g
  • Fiber
    4g

Fats

  • Fat
    20g

Vitamins & Minerals

  • Calcium
    254mg
  • Iron
    3mg
  • Vitamin A
    259mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    46mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    11mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    88mg
  • Manganese
    < 1mg
  • Phosphorus
    126mg
  • Selenium
    3mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp