Brinjal dal curry (Kathrikkai kadala paruppu kozhambu) from Annapurni: Heritage Cuisine from Tamil Nadu (page 60) by Sabita Radhakrishna

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute "Ginger-garlic paste" recipe on P21 for store-bought ginger-garlic paste, "Extracting tamarind" recipe on P22 for store-bought prepared tamarind, and a mix of cinnamon and cloves for vadagam.

  • Ganga108 on February 10, 2024

    (Dec 28th, '23) Deeply delicious curry made on the spur of the moment after being gifted some home grown eggplants. I used the substitutions for vadagram. A lovely poppy seed-coconut paste adds to the deliciousness. THIS IS A REAL FAVOURITE NOW. A different spicing that I am used to with Tamil vegetarian food. So pleased it has chana dal for protein in this dish.

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