HOW TO MAKE BRINJAL KARA KUZHAMBU?
Brinjal Kara Kuzhambu is a lip smacking tangy gravy made with tender eggplants.
Chettinad recipes create a whir in the tongue. They are spicy, tangy and yummy. It’s not for the faint hearted or rather the faint tongued! Its for people who like it when they like tears coming down their eyes when they eat. And i belong to that kind. Yes. I love spicy food. I love biting into tempered chilies.
But hey, i m not that Ripleys Believe It Or Not person. If you ask me if i can eat whole chilies, of course, I cant. And I dont cook that spicy too. I make normal food that everyone can devour, the faint and the strong-hearted alike. But every now and then, i enjoy some super spicy food. And when i crave for that kind of spicy food, i know i have to cook something chettinad!
This kara kuzhambu is quick to make if you have some coconut on hand. I already have another kara kuzhambu recipe here and that involves stuffing the eggplants and cooking them. But this version is super easy to make and is super delicious too.
Which Brinjals are best for Kara Kuzhambu?
Tender purple Brinjals work best for this recipe. These cook fast and have a soft buttery texture after cooking. That makes it perfect for this tangy kuzhambu.
More Kuzhambu Recipes
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Recipe for Kathirikai Kara Kuzhambu
Brinjal Kara Kuzhambu- Kathirikai Kara Kuzhambu
- Eggplants 2 to 3 sliced thickly
- Shallots 10 peeled and chopped
- Garlic 6 cloves chopped finely
- Tomato 1 big chopped finely
- Tamarind extract ¾ c
- Spice Powders
- Coriander powder 1 tsp
- Chili powder 1 tsp
- Turmeric powder
- Sesame oil or vegetable oil 2 tbsp
- Curry leaves a sprig
- Jaggery or molasses 1 tbsp
- To roast
- Fennel seeds 1 tsp
- Cumin seeds 1 tsp
- Poppy seeds 1 tsp
- To grind to a paste
- The roasted ingredients
- Grated coconut 3 to 4 tbsp preferrably fresh
- To temper
- Mustard seeds 1 tsp
- Fenugreek seeds 1 tsp
- Coriander leaves for garnish
- Soak tamarind in a cup of water for 10 mins. Strain the pulp and discard the tamarind.
- Dry roast fennel, cumin and poppy seeds. Add this along with the coconut to a blender, add about ¼ c water and blend to a smooth paste. Set aside.
- Heat a pan with oil.
- Pop the mustard and add the fenugreek seeds. Add the curry leaves next.
- Now, add shallots and garlic and saute till light brown.
- Follow with the coriander powder, chili powder and turmeric.
- Now, add the tomatoes and cook till oil separates from the mixture.
- At this stage, add the ground paste.
- Mix well. Cook for 30 secs.
- Now, add the chopped eggplants and mix well.
- Add the tamarind extract , salt, jaggery and ¾ c of water and mix well.
- Bring the flame to the lowest.
- Close and cook till eggplants are fork tender.
- Once done, adjust seasoning and garnish with coriander leaves.