Kara Kuzhambu
Kara Kuzhambu is an everyday lunch dish in Tamil Nadu that is served as an accompaniment to steaming rice. This recipe can be easily adapted to the vegetables available at home.
| Servings | Prep Time |
| 4people | 10minutes |
| Cook Time |
| 25minutes |
|
|
Ingredients
- 4medium size brinjal
- TamarindMedium lemon size
- 1.5 tbsp Sambar powder( any brand or home made)
- 1/2tsp red chilli powder
- 1tsp Dhania powder
- 1/4 tsp Turmeric powder
- 1 tsp jaggery
- Salt & waterAs needed
To Temper & Saute
- 4tbsp Gingely oil / Nalla ennai
- 1tsp Mustard seeds
- 1/2tsp methi seeds
- 1tsp urad dal
- 1tsp Jeera/ cumin seeds
- 1tsp channa dal
- Hing a big pinch
- 2nos Red chillies(pinched)
- few Curry Leaves(pinched)
- 10nos small Onion
- 10nos whole garlic cloves
- 2nos tomato(finely chopped)
Instructions
- Soak tamarind in warm water for 10 minutes & take the extract using 1.5 cups of water.Add all the spice powders given above & salt..Taste it and adjust as per ur need.Cut brinjal lengthwise into 4 pieces & keep them immersed in water to avoid color change.Chop onions and peel garlic.Set aside.
- Now in a kadai , heat oil and temper all the ingredients given above in the same order.
- Make sure to add all the ingredients after the mustard seeds splutter ..Saute everything in medium flame.
- Then add onions , whole garlic cloves & curry leaves..Saute till it turns golden brown.
- Add the brinjal pieces , saute for sometime & then add the tomato pieces.Saute till musy.
- Now add the tamarind extract which we kept ready .
- Add jaggery ,1/2 cup of water ,cover the kadai with a lid till brinjal gets cooked. Usually it takes 8-10 minutes. Keep the flame medium.
- Then open the lid and check whether brinjal is completely cooked. Check for water. Add more water if necessary.
- Allow the gravy to boil for 10 minutes to get thicken. Switch off the flame and transfer to a serving bowl.
- Add a tbsp of gingely oil & raw curry leaves. Cover it with a lid..
- Serve it after 30 minutes. Mix with plain rice ..Enjoy!
Recipe Notes
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