I am practicing this Kathirikai Kara Kuzhambu version for more than 3 years and whenever I make this kulambu it’s always a super hit at home. For our house warming I made a large tray of this Kathirikai Kara Kuzhambu, everyone liked my version and they packed to home while leaving 😊. Still I share this Kara Kuzhambu with my neighbor who loves to taste anytime 😊
Ingredients for Kathirikai Kara Kuzhambu
Kathirikai / Brinjal – 4-6 Numbers or 250 grams
Garlic – 6- 8 or 50 grams
Shallot – 5 Numbers or Onion – 1 Small Size
Hing/ Perungayam – 1/2 tsp
Tomato – 1 Medium to large Size
Red Chili Powder – 3/4 Tbsp (Reshampatti Red Chili powder enhances its taste , red chili flakes also works good)
Turmeric powder – 1/2 tsp
Tamarind juice – 1 Cup or more as needed
Methi Seeds – 1/2 tsp For Tempering
Curry leaves 6 -8 Numbers
Gingely / Sesame oil – 2 Tbsp
Salt – As Needed
Onion Paste
Small Onion or Shallot – 4 Numbers or Quarter part of Red Onion , just coarsely pulse in food jar
If using Red Chili Flakes – 1/2 Tbsp then grind it along with onion.
Fennel seeds – 1 tsp
Grated Coconut – 1/3 Cup
How to make Kathirikai Kara Kuzhambu
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- Heat the oil in a kadai, add fenugreek seeds / Vendayam.
-
- Follwed by sliced garlic (if your garlic is small do add it as a whole), Hing/perungayam and curry leaves.
-
- Do slit or make holes here and there in brinjal and once done do add it immediately for sauteing.
-
- Saute for at least 5-7 minutes in medium flame till brinjal turns brown color and it skin shrinks say 5-8 minutes.
- Remove the brinjals separately in the same oil add sliced onion, coarsely chopped onion, saute for a while say 2- 3minutes.
-
- Then add chopped tomato, tumeric powder and half of red chili powder.
-
- Saute in medium flame till tomato mashes well and oil separates from that paste as shown in step wise pictures .
-
- Add tamarind juice or extract diluted in water , now add the brinjal and allow to boil so the inner parts of brinjal gets cooked with all spices.
-
- Finally here comes the gravy thickening agent ie coconut ground paste.
-
- When brinjals are well cooked add grounded paste, stir well, add some water if needed.
-
- Cover the pan with lid allow to cook in low to medium (simmer) for 10 minutes.
-
- If oil floats on top of the kuzhambu then its ready.
- Serve with rice, potato fry and appalam / papad, the best combo for this kulambu.
- Kathirikai / Brinjal - 4-6 Numbers or 250 grams
- Garlic - 6- 8 or 50 grams
- Shallot - 5 Numbers or Onion - 1 Small Size
- Hing/ Perungayam - 1/2 tsp
- Tomato - 1 Medium to large Size
- Red Chili Powder - 3/4 Tbsp Reshampatti Red Chili powder enhances its taste , red chili flakes also works good
- Turmeric powder - 1/2 tsp
- Tamarind juice - 1 Cup or more as needed
- Methi Seeds - 1/2 tsp For Tempering
- Curry leaves 6 -8 Numbers
- Gingely / Sesame oil - 2 Tbsp
- Salt - As Needed
- Small Onion or Shallot - 4 Numbers or Quarter part of Red Onion just coarsely pulse in food jar.
- If using Red Chili Flakes - 1/2 Tbsp then grind it along with onion.
- Fennel seeds - 1 tsp
- Grated Coconut - 1/3 Cup
-
Heat the oil in a kadai, add fenugreek seeds / Vendayam.
-
Follwed by sliced garlic (if your garlic is small do add it as a whole), Hing/perungayam and curry leaves.
-
Do slit or make holes here and there in brinjal and once done do add it immediately for sauteing.
-
Saute for at least 5-7 minutes in medium flame till brinjal turns brown color and it skin shrinks say 5-8 minutes.
-
Remove the brinjals separately in the same oil add sliced onion, coarsely chopped onion, saute for a while say 2- 3minutes.
-
Then add chopped tomato, tumeric powder and half of red chili powder.
-
Saute in medium flame till tomato mashes well and oil separates from that paste as shown in step wise pictures .
-
Add tamarind juice or extract diluted in water , now add the brinjal and allow to boil so the inner parts of brinjal gets cooked with all spices.
-
Finally here comes the gravy thickening agent ie coconut ground paste.
-
When brinjals are well cooked add grounded paste, stir well, add some water if needed.
-
Cover the pan with lid allow to cook in low to medium (simmer) for 10 minutes.
-
If oil floats on top of the kuzhambu then its ready.
-
Serve with rice, potato fry and appalam / papad, the best combo for this kulambu.
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