To start the preparation of Kathirikai Urulaikizhanghu Kuzhambhu, in a medium sized pan, warmth oil over medium warmth. As soon as the oil is sizzling, add mustard seeds.
As soon as the mustard seeds splutter, Add the remaining components talked about below tempering to the oil
Fry till the urad dal turns barely brownish
Add chopped onions and cook dinner till they’re translucent
Add chopped tomatoes and cook dinner till they grow to be tender
Now, add cubed Brinjals and potato to the combination within the pan
Add sambar powder, chili powder and salt to the combination. Stir them properly in order that the greens are evenly coated with the spice mix.
Prepare dinner with the lid coated till brinjals and potato grow to be tender.
Warmth a ½ cup of water and add tamarind to the new water. Extract tamarind juice and put aside
Add the extracted tamarind juice to the mix within the pan. Add 2 cups of water to the gravy
Prepare dinner the curry over low warmth till Brinjals and Potatoes are cooked properly.
Simmer the curry until the oil separates from the gravy.
Serve the Kathirikai Urulaikizhanghu Kuzhambhu with sizzling rice and fried pappad
