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Kathirikai Murungakkai Kara Kuzhambu With Step By Step Pictures

Last Modified: March 29, 2021

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How To Make Kathirikai Murungakkai Kara Kuzhambu?

Kathirikai Murungakkai Kara Kuzhambu – Tangy and Spicy Gravy With Drumstick & Aubergines. Chettinad Recipe

Kathirikai Murungakkai Kara Kuzhambu

Kathirikai Murungakkai Kara Kuzhambu is a tangy and spicy kuzhambu from the Chettinad regions. The chettinad region is famous for its myriad varieties of kuzhambu. A kuzhambu is basically a gravy made with a few vegetables, a spice paste with or without coconut and a souring agent like yogurt or tamarind. Of all the kuzhambus that are made, this kathirikai murungakkai kara kuzhambu is one of the most sought after, maybe because of the flavors of aubergine and drumstick. This kara kuzhambu made with aubergines and drumstick tastes divine with hot rice, a drizzle of sesame oil and some poppadoms. But the best in this Kathirikai Murungakkai Kara Kuzhambu is brought out only the next day after its cooked. This kuzhambu tastes the best the next day and any leftovers are relished along with some curd rice in my house.

Kathirikai Murungakkai Kara Kuzhambu

While many versions of kara kuzhambu involve a lot of spices and grinding, this kathirikai murungakkai kara kuzhambu is a simple version. You can even call it the everyday kara kuzhambu. The building blocks of this kathirikai murungakkai kara kuzhambu are tender drumsticks and aubergines plus freshly grated coconut. You will get this kuzhambu spot on if you have all these right. Let us now check out the recipe for this lip smacking kuzhambu.

Kathirikai Murungakkai Kara Kuzhambu With Step By Step Pictures

Chop drumstick into 3″ long pieces and cook till tender but firm. I used my microwave for this. Quarter the aubergines, peel the shallots, garlic and chop the tomatoes.

Kathirikai Murungakkai Kara Kuzhambu

Soak tamarind in half a cup of hot water. Extract pulp and strain this to get rid of all the strings.  I  never do this out of sheer laziness but my mom highly recommends this. It is not a wonder that i m also frowned upon for not doing the same.  😆

Kathirikai Murungakkai Kara Kuzhambu

Heat a pan with 2 tablespoon sesame oil. Add the shallot and garlic and fry till shallots turn translucent and pink.

Kathirikai Murungakkai Kara Kuzhambu

Next, add the cooked drumstick and aubergines and saute for a minute. To this, add the tamarind extract, salt and jaggery. Sorry i couldnt take a picture of the salt and jaggery being added. Mix well let it simmer for a minute.

Kathirikai Murungakkai Kara Kuzhambu

To this add the chopped tomatoes and give a good mix. Simmer this till the tomatoes become very tender but not mushy. Many people add the chopped tomatoes at the beginning after the shallots are fried. But i prefer doing it this way because i like bits of tomato in my kathirikai murungakkai kara kuzhambu. However, you may add the chopped tomatoes right after the shallots get done and proceed with the recipe.

Kathirikai Murungakkai Kara Kuzhambu

In the meanwhile, grind all the ingredients for the spice paste along with 2 to 3 tablespoon water. Once the tomatoes have turned tender and the raw smell of the tamarind goes away, add the ground paste to the mixture and mix well. Continue to simmer the kuzhambu on medium flame until the raw smell of the spice paste goes away. This should take 5 mins.

Kathirikai Murungakkai Kara Kuzhambu

Heat a pan with 1 tablespoon sesame oil. Pop the mustard and quickly tip in the urad dal, fenugreek seeds and curry leaves with a pinch of hing. Add the tempering to the kuzhambu. Mix well. ( Please note that this Kathirikai Murungakkai Kara Kuzhambu will become gluten free only if you dont add the hing)

Kathirikai Murungakkai Kara Kuzhambu

Your Kathirikai Murungakkai Kara Kuzhambu is ready.

Kathirikai Murungakkai Kara Kuzhambu

Recipe For Kathirikai Murungakkkai Kara Kuzhambu

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5 from 2 votes

Kathirikai Murungakkai Kara Kuzhambu With Step By Step Pictures

Kathirikai Murungakkai Kara Kuzhambu is a tangy gravy made with aubergines and drumstick. Tastes best with hot rice but also works well as a side dish to dosa and idli
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Accompaniment
Cuisine: Chettinad
Servings: 2
Author: Anusha Praveen

Ingredients

  • Drumstick murungakkai 1 large chopped into 3" fingers
  • Aubergines eggplant/ kathirikai 2 quartered
  • Shallots 7 to 8 peeled
  • Garlic cloves 4 to 5 peeled
  • Tomato 1 medium chopped
  • Tamarind extract ½ c
  • Salt to taste
  • Jaggery 1 tablespoon grated
  • Sesame oil 2 tablespoon plus 1 tbsp
  • Spice paste:
  • Freshly grated coconut 3 tbsp
  • Red chili powder 1 tsp
  • Turmeric powder 1 tsp
  • Coriander powder 1 tsp
  • Tempering:
  • Mustard seeds 1 tsp
  • Urad dal 1 tsp
  • Fenugreek seeds ½ tsp
  • Curry leaves a sprig
  • Hing a small pinch

Instructions

  • Cook the drumstick till tender in a microwave.
  • Heat a pan with 2 tablespoon sesame oil.
  • Add the shallots and garlic and fry till the shallots turn pink
  • To this add the aubergines and drumstick and saute for a minute.
  • Add the tamarind extract along with salt and jaggery and mix well.
  • Simmer for about 2 to 3 mins.
  • Next add chopped tomatoes and mix well.
  • Cook till tomatoes turn very tender but not mushy. This should take 3 to 4 mins.
  • Grind the coconut, chili powder, coriander powder and turmeric along with ¼ c of water to a smooth paste.
  • Add this paste to the pan and mix well.
  • Simmer for 5 mins or until raw smell goes away.
  • Switch off flame
  • Heat another pan with 1 tablespoon oil.
  • Pop the mustard and add the urad dal, curry leaves, fenugreek seeds and hing.
  • Once the dal begins to brown, add the tempering to the kuzhambu.
  • Mix well.
  • Serve hot with rice.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

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Reader Interactions

Comments

  1. Dhivya says

    March 25, 2016 at 2:49 am

    5 stars
    I made it yesterday night for dinner and it was absolutely delicious. Hubby loved it too. This recipe tasted similar to a dish my mum makes, a vendhaya kozhambu which is my all time fav. Couldn’t believe such a simple dish packed so much flavor.

    Reply
  2. aparna says

    March 14, 2016 at 12:02 pm

    5 stars
    Awesome recipe Anu any day I can have . It will be apt for dosai too

    Reply

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Hi! I m Anusha. A very warm welcome to my blog Tomato Blues. I m an advocate by profession and chose to become a food blogger later. I live in Singapore with my husband and daughter. Tomato Blues – About The Author

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