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This is a very special dish at my home. My grandma prepares it for any pooja that we do at home, even during Pongal. When some one leaves to a pilgrim trip from home( for those who know patha yathrai to Palani) this is a must in my home. And we all love it when my grandma prepares it πŸ™‚ This is a simple kuzhambu, but need a little extra oil and we use only gingely oil for this. Gingely oil is very good for health and has a cooling effect to the body. It gives a great taste to the dish.



Eggplant/Kathirikai : 3 to 4 small

Plantain/ Vazhakkai : 1 medium

Red Pearl Onion: 10 to 12

Tamarind juice : 1 cup

Kuzhambu milagai thool : 2 tablespoon


Red Chili Powder : 1/2 teaspoon andΒ Corriander Powder : 2 teaspoon

Turmeric Powder : 1/2 teaspoon

Salt : 1 teaspoon

Gingely Oil : 2 1/2 tablespoon

Cilantro Leaves to garnish

To temper:

Fenugreek seeds : 1/2 teaspoon

Fennel Seeds : 1/2 teaspoon

Asafoetida : 1/8 teaspoon

Curry Leaves : few


Peal the skin of plantain and cut them in to pieces. Cut the Eggplants as well.

If the red pearl onions are very small, you can use them directly. If big then we can chop them to 2 pieces.

In the tamarind juice mix the kuzhambu milagai thool or (red chili powder and coriander powder), turmeric powder, salt and mix well. Check for the taste and adjust.

Next in a large pan heat oil. Add the items in to temper, when they change color add the onions and saute for 2 mins.

Now add the Eggplant and plantain and saute for 5 mins.

Add the tamaring juice where spice powders are added and let the gravy get heated. Close lid.

This will take around half an hour, when the oil would start floating in the top layer.

Now stop and garnish with cilantro leaves.

Serve with hot rice.