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Kathirikkai Kara Kuzhambu

Kathirikkai Kara Kuzhambu or Spicy Brinjal Cuury is most popular dish in Tamilnadu. This dish is prepared by simmering the sauteed brinjal in a tangy tamarind-tomato curry with freshly grounded masala.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Curry
Cuisine Indian
Servings 4 servings

Ingredients
  

To make masala:

  • 1 tbsp sesame oil
  • 1 tsp cumin seeds
  • 1 tsp pepper
  • few curry leaves
  • 2-3 dry red chilli
  • 1/4 cup small onions
  • 2 tbsp coconut grated
  • 1 tsp kashmiri red chilli powder

To make kuzhambu:

  • 5-6 brinjal slitted or sliced
  • 2-3 tbsp sesame oil
  • 1/2 tsp mustard seeds
  • 1/4 tsp fenugreek seeds
  • 1/4 cup small onions chopped
  • few curry leaves
  • 2 dry red chilli
  • 2 tbsp garlic chopped
  • 1 tomato chopped
  • salt to taste
  • 1 tbsp sambhar powder
  • 1 cup tamarind water from lemon-sized tamarind

Instructions
 

  • Soak tamarind in a cup of hot water and allow to sit for 20 minutes.
  • In a pan add sesame oil and add all the ingreduents under masala one by one and saute well.
  • Allow it to cool completely and grind to a smooth paste
  • Fry the sliced brinjal in a tbsp of oil for 5 minutes.
  • In a heavy bottom pan, add oil, mustard, fenugreek seeds and let them pop.
  • Add the garlic, curry leaves, red chilli and small onion. Saute for 2-3 minutes, until translucent.
  • Add chopped tomato and salt, cook till tomato turns mushy.
  • Now add the fried brinjal and sambhar powder. Mix everything well.
  • Add the grinded paste and tamarind water. Adjust the consistency by adding water. Allow to simmer for 5 minutes.
  • Serve hot with rice and appalam for wholesome meal.

Notes

  1. Use sesame oil only, which gives a nice taste and add it generously.
  2. Okra, drumstick, tindora can be used instead of brinjal. Adjust the consistency according to your perference.
  3. The color of the kuzhambu depends on the chilli and chilli powder you use
  4. If you don't have tamarind paste, soak small lemon sized tamarind in hot water and extract juice
  5. You can use regular big red onion instead of shallots .
  6. If you are using tangy tomatoes adjust the tamarind accordingly
  7. If you have ‘Thalippu vadagam‘ in hand, don’t skip to add, it gives for more flavour.
  8. For longer shelf life, skip coconut in the grinding part.
  9. Even 1 tsp of fennel seeds can be used in grinding, which lends a hotel style kara kuzhambu.
Keyword Kara Kuzhambu