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Kathirikai Kara Kuzhambu

May-11-2016
Karthika Gopalakrishnan
10 minutes
Prep Time
30 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Tamil Nadu
  • Pan fry
  • Basic recipe

Ingredients Serving: 3

  1. Small Brinjals - 8
  2. Small onions - 10
  3. Lemon sized tamarind - 1
  4. Turmeric powder - 1 teaspoon
  5. Salt - to taste
  6. Gingelly Oil - 2 tablespoon
  7. To Roast and Grind
  8. Tomato - 1 medium sized chopped
  9. Jeera - 1/4 teaspoon
  10. Coriander seeds - 1 tablespoon
  11. Whole black pepper - 1/4 t teaspoon
  12. Urad dhal- 3/4 teaspoon
  13. Channa dhal - 3/4 teaspoon
  14. Dry red chilies – 5
  15. To temper:
  16. oil - 1 teaspoon
  17. Mustard seeds - 1/2 teaspoon
  18. Urad Dhal - 1 teaspoon
  19. Curry Leaves handful
  20. Red chilies - 2

Instructions

  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.

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Shaistha Tabassum
Aug-28-2017
Shaistha Tabassum   Aug-28-2017

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