Kathirikai Kara Kuzhambu (Spicy Brinjal Gravy)
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This is very famous in Chettinadu cuisine. This gravy is served with steamed white rice for a main meal. It also serves as a good accompaniment with piping hot dosa or Idli. The secret to relish this dish is it tastes better the next day. I made some changes in masala process and you can make this recipe very fast and tasty. Though the name is Kara Kuzhambu, I dont add too much karam (chili powder) or Puli (tamarind). I add tomatoes, so it takes very little tamarind. I also used less coconut in this recipe. In this recipe I added Jaggery , because it will give slight sweetness and is also preservative. You can store this gravy for a week.
ingredients
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serves: 4
Main Ingredients
10 Purple color Brinjal – nos
small Tamarind, Lemon size
1/2 tsp Turmeric Powder
2 tbsp Oil
Salt, to taste
Seasoning
1/2 tsp Mustard seeds
1 leaves Curry, stem
1 tsp Chenna dhal
2 whole red chillies nos
1 tbsp Grated Jaggery
1/4 tsp Hing
Grind
2 Tomato, mince
3 tbsp Grated coconut
2 tbsp Sambhar Powder (Kuzhambu Podi)
1/2 tsp Coriander powder
1/4 tsp Fennel powder, Optional
Servings Per Recipe: 4
Amount per Serving
Calories: 467
- Total Fat: 11.4 g
- Saturated Fat: 2.2 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 37.8 mg
- Total Carbs: 91.5 g
- Dietary Fiber: 43.3 g
- Sugars: 55.3 g
- Protein: 15.1 g
preparation
1. Soak the tamarind in hot water and make tamarind extract and keep aside.
2. Cut tomatoes and Brinjal like medium pieces.
3. Heat oil in kadai, fry coconut till brown then add Sambhar powder, coriander powder, fennel powder , tomatoes and Hing. Fry for two minutes.
4. Grind that masala very fine paste. Keep aside.
5. Heat the oil in kadai, add seasonings and fry till mustard seed crackles, add Brinjal, turmeric powder and fry for a minute. Add tamarind extract, salt and cook for 5 minutes.
6. Add grounded masala in it and mix everything well and allow the gravy to cook for further 8 minutes or till the gravy turns to the consistency of Sambhar. Add Jaggery powder and cook for 2 minutes.
Cooks' note:
In this recipe instead of Sambhar powder you can use 1 tbsp red chili powder,1 tsp coriander powder, 1/2 tsp Hing.
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