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
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
Instructions
Soak Tamarind in hot water and extract thick pulp out of it.
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.
Cool down and grind the roasted ingredients to a fine paste.
Wash brinjals and cut stem. I prefer to use them along with the stem as they add unique taste to the curry.
Slice brinjals slightly on the bottom (Put a + mark on the bottom of brinjal) and stuff the masalas. Keep aside.
Heat oil in a skillet over medium heat and add all the ingredients mentioned under “To Temper”.
Once the mustard clutters, add onion, turmeric and simmer until onions are lightly browned.
Add stuffed brinjals and saute’ until they shrink.
Now, add the remaining paste and saute’ for few mins.
Finally, add tamarind water, salt and simmer the curry until the brinjals are cooked and oil oozes out on the sides
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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Soak Tamarind in hot water and extract thick pulp out of it.
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.
Cool down and grind the roasted ingredients to a fine paste.
Wash brinjals and cut stem. I prefer to use them along with the stem as they add unique taste to the curry.
Slice brinjals slightly on the bottom (Put a + mark on the bottom of brinjal) and stuff the masalas. Keep aside.
Heat oil in a skillet over medium heat and add all the ingredients mentioned under “To Temper”.
Once the mustard clutters, add onion, turmeric and simmer until onions are lightly browned.
Add stuffed brinjals and saute’ until they shrink.
Now, add the remaining paste and saute’ for few mins.
Finally, add tamarind water, salt and simmer the curry until the brinjals are cooked and oil oozes out on the sides
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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