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You are here: Home / South Indian Recipes / Veg Kuzhambu Varieties / Kathirikai Kara Kuzhambu Recipe

Kathirikai Kara Kuzhambu Recipe

July 14, 2018 By Sangeetha Priya 1 Comment

Kathirikai Kara Kuzhambu

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.

For Coconut Paste

Fennel seeds – 1 tsp
Grated Coconut – 1/3 Cup

kathirikkai kaara kuzhambu recipe

How to make Kathirikai Kara Kuzhambu

    • 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.

Kathirikai Kara Kuzhambu

    • 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 Kara Kuzhambu

kathirikkai kaara kuzhambu
Print
Kathirikai Kara Kuzhambu
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Cuisine: Indian
Servings: 4
Author: Sangeetha Priya
Ingredients
  • 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.
For Coconut Paste
  • Fennel seeds - 1 tsp
  • Grated Coconut - 1/3 Cup
Instructions
  1. Heat the oil in a kadai, add fenugreek seeds / Vendayam.
  2. Follwed by sliced garlic (if your garlic is small do add it as a whole), Hing/perungayam and curry leaves.
  3. Do slit or make holes here and there in brinjal and once done do add it immediately for sauteing.
  4. Saute for at least 5-7 minutes in medium flame till brinjal turns brown color and it skin shrinks say 5-8 minutes.
  5. Remove the brinjals separately in the same oil add sliced onion, coarsely chopped onion, saute for a while say 2- 3minutes.
  6. Then add chopped tomato, tumeric powder and half of red chili powder.
  7. Saute in medium flame till tomato mashes well and oil separates from that paste as shown in step wise pictures .
  8. 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.
  9. Finally here comes the gravy thickening agent ie coconut ground paste.
  10. When brinjals are well cooked add grounded paste, stir well, add some water if needed.
  11. Cover the pan with lid allow to cook in low to medium (simmer) for 10 minutes.
  12. If oil floats on top of the kuzhambu then its ready.
  13. Serve with rice, potato fry and appalam / papad, the best combo for this kulambu.

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Filed Under: Kongunadu Recipes, Kuzhambu Varieties, Traditional Kongu Foods, Veg Kuzhambu Varieties Tagged With: hotel puli Kuzhambu recipe, how to make restaurant style puli kulambu, Kathirikkai Kara Kuzhambu, Nitha Kitchen, South Indian traditional Kuzhambu recipe, varuthu araitha Kathirikkai kaara kulambu recipe

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