Kathirikkai kara kuzhambu is a South Indian tangy, spicy gravy dish with brinjals that is served with rice. This recipe is a simple, quick and easy version of kara kuzhambu.
The taste of the gravy is enhanced by the use of sesame oil, otherwise known as gingelly oil or til oil. This gravy mixed with rice and with appalam or papad as an accompaniment, tastes heavenly.
Simple Kathirikkai Kara Kuzhambu Recipe
Simple Kathirikkai Kara Kuzhambu recipe
Category:Main
Cuisine:South Indian
Author:Jiya Jesh
Yield:3
Prep Time:10 mins
Cook Time:15 mins
Total Time:25 mins
An easy and quick spicy and tangy eggplant gravy.
Ingredients
- 1 onion large
- 1 tomato medium-sized
- 5-6 brinjals
- 3 cloves of garlic
- Tamarind, small lemon-sized
- 1/2 tsp broken urad dal
- 2 dry red chillies
- 1/4 tsp fenugreek seeds
- 1/2 tsp mustard seeds
- 1/4 tsp turmeric powder
- 1 tbsp sambar powder
- 2 tsp coriander powder
- 1/2 tsp red chilli powder
- A few curry leaves
- A pinch of asafoetida
- 1 tbsp oil
- Salt to taste
Instructions
- Cut brinjals lengthwise and keep immersed in water till use. Finely chop onion, tomato and garlic.
- Soak tamarind in 1/2 cup water and keep aside.
- Heat oil in a pan. Add mustard seeds and asafoetida. When mustard seeds splutter, add dry red chillies, urad dal and fenugreek seeds.
- When the dal turns brown, add curry leaves. Then add chopped onions and garlic.
- Saute till the onions turn soft. Now add the brinjals and fry for 2 minutes.
- Add chopped tomatoes and fry for a couple of minutes.
- Add in salt, turmeric powder, red chilli powder, coriander powder and sambar powder and fry till the tomatoes get soft and are mashed.
- Finally add in the tamarind extract along with 3/4 cup of water.
- Let this boil and once the gravy reaches the desired consistency remove from stove.
- Kathirikkai kara kuzhambu is ready to be served hot with rice and appalam.
- You can add around 2 tsp of sesame oil just before serving which enhances the taste of the kuzhambu.
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