Feb 11, 2011

Kathirikai Kara Kuzhambu (Spicy Brinjal Gravy)

 This is very famous  Chettinadu dish.  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 don’t 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 also preservative. You can store this gravy for a week.


 Ingredients:
Purple color Brinjal                     10 nos
Tamarind                                   Small Lemon size
Turmeric Powder                         ½ tsp
Oil                                            2 tbsp
Salt                                          to taste
Seasoning:
Mustard seeds                             ½ tsp
Curry leaves                                1 stem
Chenna dhal                                 1 tsp
Whole red chillies                         2 nos
Grated Jaggery                             1 tbsp
Hing – ¼ tsp
To be  Grind:
Tomato                                      2 no (chopped finely)
Grated coconut                              3 tbsp
Sambhar Powder (Kuzhambu Podi) – 2 tbsp
Coriander powder                         1/2 tsp
Fennel powder                            – ¼ tsp (Optional)

Method:
  • Soak the tamarind in hot water and make tamarind extract and keep aside.
  • Cut tomatoes and Brinjal like medium pieces.
  • Heat oil in kadai, fry coconut till brown then add Sambhar powder, coriander powder, fennel powder , tomatoes and Hing. Fry for two minute.
  • Grind that masala very fine paste. Keep aside.
  • 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.
  • 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.


 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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