Brinjal Kara Kuzhambhu | Tamilian Kathirikai Kara Kuzhambu

Kathirikai Kara Kuzhambhu

 If you love Ennai Kathrikai (Stuffed Brinjals in Coconut curry) then you are sure to love this simple quick version of Brinjal curry otherwise known as Kathirikai Kara Kuzhambu (Spicy Brinjal curry). Kara Kuzhambhu is a famous Tamilian staple curry made to serve along with white rice, kootu and appalam. Its spicy, tangy and thick in texture. The best vegetables to make a kara kuzhambhu is drumstick and brinjals. You can even add both and make a kara kuzhambhu. But my most favourite version is the one amma makes - Seppakezhamghu Kara Kuzhambhu. Usually this curry takes practice to get its best flavours but trust me if you are going to try making this spicy tangy curry then look no further as this recipe is a killer it turns out perfect the first time you make it. 

Brinjal Spicy Tangy Coconut Curry

KATHIRIKAI KARA KUZHAMBHU | BRINJAL KARA KUZHAMBHU RECIPE

Recipe Source - Own
Serves - 4-5 generously 
Prep time - 10 mins
Cook time - 20 mins
Serving Suggestion - White rice, kootu, appalam & curd

Ingredients 

To Roast & grind

Fennel seeds - 1 tsp 
Poppy seeds - 1 tsp
Coriander seeds - 1 tsp
Shredded Coconut - 5-6 tbsp

For the curry

Sesame oil/ Jingelly oil / any oil - 1 tbsp
Mustard seeds - 1 tsp
Fenugreek seeds - 1/2 tsp
Curry Leaves - 1 spring (around 10 leaves)
Onion - 1 large chopped fine
Small onions - 10 nos chopped fine
Tomato - 2 large chopped fine
Tamarind pulp - 1 lemon sized ball diluted in 2 cups water.
Brinjal - 6-7 nos small variety, quartered with heads intact
Jaggery - 1 tbsp
Coriander powder - 1 tbsp
Chilli powder - 1 & 1/4 tsp 
Kashmiri red chilli powder - 2 tsp
Jeera powder / cumin powder - 1/2 tsp
Rock salt / table salt - as required

Method

1. Chop onions, tomato, brinjal and set aside. Soak brinjal in water to avoid discolouration. 
2. Roast and grind all ingredients mentioned under to roast and grind into a fine paste with the help of 2 tbsp of water.
3. In a wide pan heat oil. Splutter the mustard seeds, add the fenugreek seeds, curry leaves, small and big onions, saute for 3 minutes until golden. 
4. Now add the chopped tomato pieces, salt and cook until mushy for 3 minutes.
5. Add in the spice powders - red chilli, kashmiri red chilli, cumin/jeera and coriander pwoder. Mix and cook for a minute. 
6. Now add 1/4 of the tamarind pulp and cook for 3 minutes until thick and oil separates.
7. Now add the remaining tamarind pulp and jaggery boil for 5 minutes.
8. Add in the brinjal and stir well, cook with a covered lid for 5-6 minutes until the brinjal is 80% cooked. 
9. Add the grind paste and stir well. Check for salt and spices. Cover lid and cook in medium for 5 minutes. 
10. Reduce flame to low and cook further for 3 minutes until oil separates.
11. Switch off and let the lid remain intact for 10 minutes.
12. Serve along with white rice, appalam and kootu.

South Indian Kara Kuzhambhu recipe

Cooks Wisdom 

Step 1

1. Adding small onions enhances the flavour of the curry so never miss to add small onions, I usually chop them for maximum flavour.

Step 2

2. Poppy seeds and coconut give the thickness to this curry so follow meaurements accordingly.

Step 3

3. You can add chopped drumstick too to make this curry but I prefer using one vegetable.

Step 4

4. Roasting coconut is optional. Dry roasting spices enhances the flavour and makes grinding easy.

LEARN HOW TO MAKE SOUTH INDIAN RECIPES

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