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Kathirikai Kara Kuzhambu (Spicy Brinjal Gravy)
Labels: Kuzhambu, South indian Posted by Sadhana Padmanabhan
This is very famous Chettinadu dish. This gravy is served with steamed white rice for a main meal. It also serves as a good accompaniment with piping hot dosa or Idli. The secret to relish this dish is it tastes better the next day. I made some changes in masala process and you can make this recipe very fast and tasty. Though the name is Kara Kuzhambu, I don’t add too much karam (chili powder) or Puli (tamarind). I add tomatoes, so it takes very little tamarind. I also used less coconut in this recipe. In this recipe I added Jaggery , because it will give slight sweetness and also preservative. You can store this gravy for a week.
Ingredients:
Purple color Brinjal – 10 nos
Tamarind – Small Lemon size
Turmeric Powder – ½ tsp
Oil – 2 tbsp
Salt – to taste
Seasoning:
Mustard seeds – ½ tsp
Curry leaves – 1 stem
Chenna dhal – 1 tsp
Whole red chillies – 2 nos
Grated Jaggery – 1tbsp
Hing – ¼ tsp
To be Grind:
Tomato – 2no (mince)
Grated coconut – 3 tbsp
Sambhar Powder (Kuzhambu Podi) – 2 tbsp
Coriander powder – 1/2 tsp
Fennel powder – ¼ tsp (Optional)
Method:
Add grounded masala in it and mix everything well and allow the gravy to cook for further 8 minutes or till the gravy turns to the consistency of Sambhar. Add Jaggery powder and cook for 2 minutes.
Note: In this recipe instead of Sambhar powder you can use 1 tbsp red chili powder,1 tsp coriander powder, 1/2 tsp Hing.
Source:Kathirikai Kara Kuzhambu (Spicy Brinjal Gravy) | Madappalli - Temple's Kitchen
Labels: Kuzhambu, South indian Posted by Sadhana Padmanabhan
This is very famous Chettinadu dish. This gravy is served with steamed white rice for a main meal. It also serves as a good accompaniment with piping hot dosa or Idli. The secret to relish this dish is it tastes better the next day. I made some changes in masala process and you can make this recipe very fast and tasty. Though the name is Kara Kuzhambu, I don’t add too much karam (chili powder) or Puli (tamarind). I add tomatoes, so it takes very little tamarind. I also used less coconut in this recipe. In this recipe I added Jaggery , because it will give slight sweetness and also preservative. You can store this gravy for a week.
Ingredients:
Purple color Brinjal – 10 nos
Tamarind – Small Lemon size
Turmeric Powder – ½ tsp
Oil – 2 tbsp
Salt – to taste
Seasoning:
Mustard seeds – ½ tsp
Curry leaves – 1 stem
Chenna dhal – 1 tsp
Whole red chillies – 2 nos
Grated Jaggery – 1tbsp
Hing – ¼ tsp
To be Grind:
Tomato – 2no (mince)
Grated coconut – 3 tbsp
Sambhar Powder (Kuzhambu Podi) – 2 tbsp
Coriander powder – 1/2 tsp
Fennel powder – ¼ tsp (Optional)
Method:
- Soak the tamarind in hot water and make tamarind extract and keep aside.
- Cut tomatoes and Brinjal like medium pieces.
- Heat oil in kadai, fry coconut till brown then add Sambhar powder, coriander powder, fennel powder , tomatoes and Hing. Fry for two minute.
- Grind that masala very fine paste. Keep aside.
- Heat the oil in kadai, add seasonings and fry till mustard seed crackles, add Brinjal, turmeric powder and fry for a minute. Add tamarind extract, salt and cook for 5 minutes.
Add grounded masala in it and mix everything well and allow the gravy to cook for further 8 minutes or till the gravy turns to the consistency of Sambhar. Add Jaggery powder and cook for 2 minutes.
Note: In this recipe instead of Sambhar powder you can use 1 tbsp red chili powder,1 tsp coriander powder, 1/2 tsp Hing.
Source:Kathirikai Kara Kuzhambu (Spicy Brinjal Gravy) | Madappalli - Temple's Kitchen
