This s a chettinad delicacy. No chettinad wedding is complete without kuzhi paniyarams or paal paniyarams or kara kuzhambu. And only eggplants and shallots work best for this recipe. I love this kuzhambu with hot rice or soft phulkas dripping in ghee.
Recipe For Kathrikai Kara Kuzhambu
( Learn how to make kathrikai kara kuzhambu, a spicy tangy eggplant stew from the Chettinad region of Tamil Nadu)
Prep Time: Under 20 mins
Cook Time: Under 30 mins
Serves 3 to 4
Allergy Info: Vegan, Soy and Nut free
Cuisine: Chettinad ( South Indian)
Eggplants small ones work best 6 to 7
Shallots 6 to 8
Sesame oil 2 tbsp
Tamarind extract from a lime size tamarind 2 cups
Turmeric powder 1/4 tsp
For The Stuffing:
Tomato 1 medium chopped roughly
Channa dal 3/4 tsp
Urad dal 3/4 tsp
Coconut grated or dry coconut 1/4 cup
Dry red chillies 3 ( i used less cos my chillies are very spicy)
Coriander seeds 1 tbsp
Mustard seeds 1 tsp
Urad dal 1 tsp
Sesame oil 2 tbsp
Hing a large pinch
Curry leaves a sprig
This recipe tastes good only when made in sesame oil.
First, dry roast all the ingredients for the stuffing except the tomato.
Then, heat a kadai and add 1 tsp of oil. Fry the tomato till there is no moisture left.
Let all this cool and grind them into a paste without adding water in a blender. Keep aside.
Cut the stalks of the eggplant. Make a cross cut on the opposite side i.e on the rounded end on the brinjals.
Now, stuff them with the ground paste and set aside. Save the remaining paste.
Heat a kadai with sesame oil.
Add the shallots and saute till transparent.
Now, add the turmeric.
Next, toss in the brinjals gently and start sauteeing them.
Cook them closed on a medium flame for about 3 to 4 mins.
Now, add the remaining paste and mix gently. Saute for 2 mins.
Add tamarind extract and salt. Let the mixture boil for about 10 mins or till the raw smell of the tamarind goes away.
Temper with mustard seeds, urad dal , hing and curry leaves in sesame oil.
Serve with hot rice and papads.