
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

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