Soak tamarind in hot water and extract the juice. Wash and cut brinjal in to 4 or 6
lengthwise, keep immersed in water until use. In a kadai/pan add few drops of oil and
roast channa dal, fennel and coriander seeds just for a minute. Add the coconut and
give a stir.
Cool down and grind with a very small piece of cinnamon and water to a smooth paste.
In a kadai, heat oil and temper with the items given under 'To temper' table and add
onion and fry until it turns brown here and there.
Add the tamarind extract(total water 3 cups), salt, turmeric, sambar powder and the
brinjal and boil until brinjal gets cooked. Add the ground paste and mix well. Adjust
Boil until oil seperates (4 minutes approx.) and thick consistency of kuzhambu
Enjoy hot with any of you favourite vegetable curry as accompaniment with rice. Top with
ghee or sesame oil.
Do not add fennel more than mentioned as it will be over powering the flavor.
Add the coconut paste after brinjal gets cooked. Brinjal gets cooked soon. If you want to
add everything together, add more water to ensure brinjal gets cooked.