Village cooking, with its rustic charm and authentic flavors, often brings back fond memories of simple, hearty meals. Gramathu Kathirikai Puli Kootu, a tangy brinjal stew, is a perfect example of this. This dish, originating from the rural kitchens of South India, combines the earthy taste of brinjal with the sharp tang of tamarind and the subtle sweetness of jaggery, creating a symphony of flavors that will tantalize your taste buds. Let’s dive into the heart of this traditional recipe and learn how to recreate this delightful dish in your own kitchen.
Preparation Time
40-45 Minutes
Serve
3-4 person
- Shallots :10( peel and roughly chopped)
- Garlic - 5 to 6 cloves,
- Chillies - 5-6
- Curry leaves A few sprigs
- Tomatoes- one big sized (chopped)
- Salt
- Turmeric powder - 1/2 tsp
- Kulambu or sampar podi - 1 or 2 tbsp
- Tamarind Extract ( a big lemon sized tamarind soaked in two cup water and extracted)
- Sesame oil - 2 tbsp
- Brinjal (chopped into bite size pieces)
- Jaggery - 1 tsp
- Heavy-bottomed pot or pan
- Mixing bowl
- Spatula or spoon
- Prepare the Base:
- Heat 2 tablespoons of sesame oil in a heavy-bottomed pan.
- Add 10 roughly chopped shallots and sauté until they start to turn translucent.
- Add 5-6 minced garlic cloves and continue to sauté until they release their aroma.
- Add 5-6 slit green chilies and a few sprigs of curry leaves. Sauté briefly.
- Add 1 large chopped tomato and cook until it softens.
- Add salt to taste, 1/2 teaspoon of turmeric powder, and 1-2 tablespoons of kulambu/sambar podi. Mix well, ensuring the spices are evenly distributed.
- Pour in the tamarind extract (from a large lemon-sized tamarind soaked in 2 cups of water).
- Cover the pan and cook (boil) on low-medium heat for 10-15 minutes, allowing the flavors to meld.
- Add Brinjal and Finish:
- Add the chopped brinjal (eggplant) pieces to the pan and mix well with the gravy.
- Add 1 teaspoon of jaggery and mix well.
- Cover the pan and cook on low-medium heat for approximately 15 minutes, or until the brinjal is tender and the oil starts to separate from the gravy.
- Serve Gramathu Kathirikai Puli Kootu with hot rice and a dollop of ghee.
- This Gramathu Kathirikai Puli Kootu pairs exceptionally well with hot rice.
- It's also delicious with fermented rice (Palaya Soru), dosai, and other South Indian staples.
- It also pairs well with idli or dosa for a delicious breakfast or dinner.
- You can serve with appalam or papad.
- Use tender brinjals for the best flavor and texture.
- Adjust the quantity of tamarind extract and jaggery according to your taste preferences.
- For a richer flavor, you can add a pinch of asafoetida (hing) while tempering.
- You can roast the shallots and garlic before adding them to the oil, this will add a smoky flavour.
- For a thicker gravy, you can add a small amount of rice flour mixed with water.
- Gramathu Kathirikai Puli Kootu is a testament to the simplicity and richness of village cooking. Its unique blend of tangy, spicy, and sweet flavors makes it a delightful addition to any meal. This easy-to-follow recipe allows you to bring a piece of rural South India into your kitchen. Enjoy the authentic taste of this traditional brinjal stew and savor the warmth of home-cooked goodness.
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