Kathirikai Kara Kuzhambu Recipe

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.

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.

• • 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.

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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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