This is an out and out Tanjore cuisine. Many people would not even have heard this name!!!! In fact, to be honest, I never had the recipe, I have not made it before, and this is my first attempt, and had to find about it from the senior members of the family. I always used to wonder, what a silly combination it is...raw banana and brinjal...how will it be??? I was quite apprehensive when I made it, but to my surprise, it turned out to be a very tasty dish!
This can be called a Koottu or a kuzhambu. When you mix this with rice and eat, it is really good.
Its actual name, years ago, used to be கட்டுசாதகறி . The story goes like this.......after wedding, along with the packed food for the groom's party, this used to be the side dish, with all the left over raw bananas and brinjals, thrown in, to make this. Those days, weddings used to take place for four days. Those were the times, food had to be packed for the bridegroom's party for the full return journey, while returning, and this Kattu Sa kari, made with lot of oil, used to last for 3-4 days too. Colloquially Kattu Saadha Kari has become Kattu Sa Kari, while pronouncing its name fast, I think.
This is a semi solid, gravy kind of dish, rather, in the koottu consistency, and always its apt partner is Vedikka Vitta More Kuzhambu. I have not poured in oil, as one is supposed to. My hand is always hesitant to add more oil.
Recipe can be found in my blog www.malpatskitchen.com under recipe category “southindian kuzhambus”
#southindiancuisine #kuzhambu #gravydish #tanjorecuisine #authentic #native #brinjalandrawbanana #madewithpassion #madewithlove #delicious #foodblogger #homemade #yum #foodblogfeed #foodblogger #blogger #indianblogger #malpatskitchen