Brinjal Kara Kuzhambu - Kathirikai Kara Kuzhambu - Kara Kuzhambu Recipes
In South Indian cuisine, Kara Kuzhambu is one of the tastiest kuzhambu dishes that can be easily prepared with your favourite seasonal vegetables or dried veg vathals. I have already posted hotel style karakuzhambu, mochai kara kuzhambu and sundakkai kara kuzhambu. There are so many methods for this kuzhambu but I usually prepare this method for brinjal karakuzhambu which is very tasty and easy and also you can prepare within 30 mins.
I used kuzhambu chilly powder, sambar powder and chilly powder for this kuzhambu, which helped thicken the kuzhambu and provided a lot of flavour. Small onions are the main ingredient for this kuzhambu but if you haven't in your hand replace it with big onions. Finally a tsp of red chilly powder is tempered and added to the kuzhambu to add colour and appearance for the kuzhambu.
- Vellai curry (Sambar without dal)
- Pepper Pulikuzhambu
- Mint leaves (Pudhina) Pulikuzhambu
- Brinjal Kothsu(Brinjal puree in tamarind sauce)
- Curry Leaves Karakuzhambu
- Puli illa kuzhambu (Drumstick leaves pepper kuzhambu)
- Tirunelveli Pulikuzhambu
- Kara Kuzhambu
- Pavakkai Pitlai
- Tirunelveli Puli Thanni
- Sundakkai (Turkey Berry) Karakuzhambu
- Mochai Kara Kuzhambu
Brinjal Kara Kuzhambu with step by step photos
Prep time : 10 minutes
Cook time : 25 minutes
Serves : 4
Category : kuzhambu
Author : Muthulakshmi Madhavakrishnan
- 15 small onions
- 15 garlic cloves
- 8 to 10 brinjal
- 1 tomato
- 1 tbsp tamarind
- 1/2 tsp turmeric powder
- 3 tsp kuzhambu chilly powder
- small piece asafoetida
- 1/2 tsp fenugreek seeds
- few curry leaves
- 1/4 cup oil
- salt as per taste
For the Coconut paste:
- 1/2 cup grated coconut
- 1 onion
- 2 tsp sambar powder
- 1 tsp mustard seeds
- 1 tsp urad dal
- 1/2 tsp red chilly powder
- few curry leaves
Soak the tamarind in 1/2 cup of hot water and extract the pulp with 1 cup of water. Remove the stems and slit the brinjals. Put it in a bowl filled with salted water to avoid discoloration. Heat oil in a kadai and add the fenugreek. When it splutters, add in the small onions and garlic, saute until it's light brown. Then add in the brinjals.
Saute it for 2 minutes and add the tomato. (Don't saute the tomatoes too long.) Add the kuzhambu chilly powder and stir quickly.
Then add in 1 cup water and turmeric powder. Mix them well and cook in a medium flame.After 7 minutes, add the tamarind extract. Add required salt and asafoetida. Cover it with a lid and cook it for 10 minutes.
Then add in the coconut paste, and 1/2 cup of water. Allow it to boil for 7 to 10 more minutes. Then add the fresh curry leaves, mix them well.
Heat a small pan and add 1 tsp of oil, then add in the mustard, urad dal, curry leaves and 1/2 tsp chilly powder. When the urad dal turns golden brown in colour, add the seasonings to the hot kuzhambu and enjoy it with hot rice.
Delicious Kathrikkai Karakuzhambu is ready to serve.