Kathirikai Kara Kuzhambu | How to make Kathirikai Kara Kuzhambu

By Karthika Gopalakrishnan  |  11th May 2016  |  
5 from 1 review Rate It!
  • Kathirikai Kara Kuzhambu, How to make Kathirikai Kara Kuzhambu
Kathirikai Kara Kuzhambuby Karthika Gopalakrishnan
  • Prep Time

    10

    mins
  • Cook Time

    30

    mins
  • Serves

    3

    People

359

1





About Kathirikai Kara Kuzhambu Recipe

Kathirikai Kara Kuzhambu is a very delicious curry in Tamil Nadu which is usually prepared with small size Brinjals by stuffing roasted spices in them.

Kathirikai Kara Kuzhambu

Ingredients to make Kathirikai Kara Kuzhambu

  • Small Brinjals - 8
  • Small onions - 10
  • Lemon sized tamarind - 1
  • turmeric powder - 1 teaspoon
  • salt - to taste
  • Gingelly oil - 2 tablespoon
  • To Roast and Grind
  • tomato - 1 medium sized chopped
  • jeera - 1/4 teaspoon
  • coriander seeds - 1 tablespoon
  • Whole black pepper - 1/4 t teaspoon
  • Urad dhal- 3/4 teaspoon
  • Channa dhal - 3/4 teaspoon
  • Dry red chilies – 5
  • To temper:
  • oil - 1 teaspoon
  • mustard seeds - 1/2 teaspoon
  • Urad Dhal - 1 teaspoon
  • curry leaves handful
  • Red chilies - 2

How to make Kathirikai Kara Kuzhambu

  1. Soak Tamarind in hot water and extract thick pulp out of it.
  2. Dry roast all ingredients mentioned under “To roast and grind” until tomatoes turn mushy. Make sure you don’t burn them. Add chilies, in the end, to avoid burning them.
  3. Cool down and grind the roasted ingredients to a fine paste.
  4. Wash brinjals and cut stem. I prefer to use them along with the stem as they add unique taste to the curry.
  5. Slice brinjals slightly on the bottom (Put a + mark on the bottom of brinjal) and stuff the masalas. Keep aside.
  6. Heat oil in a skillet over medium heat and add all the ingredients mentioned under “To Temper”.
  7. Once the mustard clutters, add onion, turmeric and simmer until onions are lightly browned.
  8. Add stuffed brinjals and saute’ until they shrink.
  9. Now, add the remaining paste and saute’ for few mins.
  10. Finally, add tamarind water, salt and simmer the curry until the brinjals are cooked and oil oozes out on the sides
  11. Usually, kara kuzhambu tastes better when a liberal amount of gingelly oil is used and cooked in medium heat for a long time. Serve kara kuzhambu with hot rice and pappad.

Reviews for Kathirikai Kara Kuzhambu (1)

Shaistha Tabassum9 months ago

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