Whenever it rains very heavily and the whether is too cold, my mom used to prepare two dishes. One is this kathirikai kadaiyal with rasam and one more is avarakkai poricha kulambu along with rasam. It will be delicious to have these curries with hot rice in that chill whether. We wont even eat by ourselves, my mom used to prepare urundais for me and my sister and feed us, even when i was doing my college. She is used to prepare it with mansatty only, to increase the taste more. Recalling those golden days.
Brinjal - 300 gms
Pearl Onion - 20
Green chillies - 7
Tomatoes - 2
Tamarind - very small piece
Coriander Leaves - finely chopped 1/2 cup
Mustard seeds - 1/2 tsp
Urad Dhal - 1/2 tsp
Cumin Seeds - 1/4 tsp
Aesfoetida - 1 pinch
Red chillies - 2
Mince the onion, tomato, brinjal and chillies into small pieces. Cook them in a kadai with 1 cup of water.
Once it is cooked well, transfer the contents to a mansatty, add salt required and grind it coarsely with a matthu.
Soak the tamarind in 1/4 cup of water and take out the juice.
In a kadai, add 1 tsp oil and season the curry with the items for seasoning and add the ground contents to it.
Now add the tamarind juice and boil it for 5 mins. Garnish it with coriander leaves and serve hot with white rice & rice friyums.
I am reposting it for the FIL-Brinjal conducted by Sanghi