|Kathirikai Kara Kuzhambhu|
|Brinjal Spicy Tangy Coconut Curry|
Recipe Source - Own
Serves - 4-5 generously
Prep time - 10 mins
Cook time - 20 mins
Serving Suggestion - White rice, kootu, appalam & curd
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
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|
1. Adding small onions enhances the flavour of the curry so never miss to add small onions, I usually chop them for maximum flavour.
2. Poppy seeds and coconut give the thickness to this curry so follow meaurements accordingly.
3. You can add chopped drumstick too to make this curry but I prefer using one vegetable.
4. Roasting coconut is optional. Dry roasting spices enhances the flavour and makes grinding easy.
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