Ingredients: Brinjal (Baingan / Eggplant) - diced, Potato (Aloo) - diced, grams Tamarind - gooseberry sized, Onion - finely chopped, Tomato - finely chopped, teaspoon Red Chilli powder, teaspoon Turmeric powder (Haldi), cup Fresh coconut - grated, teaspoon Fennel seeds (Saunf), teaspoon Khuskhus, Cashew nuts, Dry Red Chillies, teaspoon Mustard seeds, inch Cinnamon Stick (Dalchini), sprig Curry leaves, tablespoon Sunflower Oil, - as per your taste, - as needed, Vegetarian diet
Instructions: To begin making Kathiri Urulai Masala Kuzhambu, soak tamarind in 1 cup of hot water and extract its pulp. Keep aside.Heat a tablespoon of oil in a heavy bottomed pan. Once the oil is hot, add mustard seeds. When mustard seeds crackle, add cinnamon stick and curry leaves. Sauté it for a minute.After a minute, add chopped onion and sauté it till onion turns soft and translucent.Add in the sliced brinjal and potato, mix, cover the pan with a lid until the potatoes and brinjals are half cooked. This will take about 3 to 4 minutes.Now, add finely chopped tomato and cook till the tomatoes turns mushy. Finally, add in tamarind pulp, turmeric powder, red chilli powder and salt. Let it cook for 3 to 4 minutes.Meanwhile, take grated coconut, khus khus, fennel seeds, cashews and red chillies in a mixer jar. Grind it to a smooth paste.Add this paste to the gravy. Boil it for 2-3 minutes. Turn off the heat and Kathiri Urulai Masala Kuzhambu Recipe is ready to be served. Serve Kathiri Urulai Masala Kuzhambu along with any South Indian Breakfast Item like Idli, Dosa, Kerala Parotta or even serve for dinner along with Rotis or Steamed Rice and Beetroot Raita.  ParagraphStyles   Font familyFont size  <span class="mceIcon mce_replace" style="backgro