Kathirikai kara kulambu is a classic south Indian Kuzhambu variety. Brinjal is cooked in a spicy coconut-based masala paste and tamarind.
Kathirikai Kara Kuzhambu Recipe | Brinjal Gravy Recipe with Step by step photos. Brinjal Kara Kulambu is a classic south Indian Kuzhambu variety. Brinjal is cooked in a spicy coconut-based masala paste along with tamarind and other spices and finally cooked to perfection. It goes well with Steamed Rice and Vegetable Stir Fry. Now let’s see how to prepare Brinjal Kara Kulambu.
How to prepare Kathirikai kara kulambu
2) In a kadai add in oil once it’s hot add in cumin seeds and then add in the finely chopped onions and curry leaves and fry till the onions become translucent.
3) Next, add in the tomatoes and cook till it becomes mushy. Next, add in the ground masala and mix well, Along with this add in the Turmeric powder, Chili powder, Coriander powder, Salt and mix well.
5) Soak the tamarind in water for 15 min sand squeeze out the juice . Next, add in the extracted tamarind water and cook till the brinjals are cooked, Continue cooking in a medium flame. Check for salt and spices and adjust accordingly. Garnish with finely chopped coriander leaves and switch off the flame.
Tips
- The recipe calls for more oil ·
- Use baby and tender brinjal for the best result.
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📖 RECIPE
Brinjal Gravy | Kathirikai Kara Kuzhambu
Standard 1 cup measures 240 ml
Ingredients
- 7 Brinjal
- 1 Onion
- 1 Tomato
- ¼ tsp Turmeric Powder
- 1 tsp Chilli powder
- 1 tbsp Coriander powder
- Salt to taste
- Water as needed
- 2 tbsp Coriander Leaves finely chopped to garnish
- Tamarind Lemon sized
To Grind:
- ¼ cup Freshly grated Coconut
- 1 tbsp Jeera/cumin Seeds
- ½ tsp Pepper Corns
- '6 Garlic pods
- 1 sprig Curry Leaves
- 1 inch Ginger
- 1 tbsp Coriander leaves
To Temper:
- 1 tsp Jeera /Cumin Seeds
- 2 tbsp Oi
Instructions
- Take all the ingredients mentioned in the “To Grind” table in a blender and blend it along with little water to form a fine puree. Slit open the brinjals into four but don’t open it fully. Keep them in water till use otherwise the color of the brinjals might change.
- In a kadai add in oil once it’s hot add in cumin seeds and then add in the finely chopped onions and curry leaves and fry till the onions become translucent.
- Next add in the tomatoes and cook till they become mushy. Next, add in the ground masala and mix well, Along with this add in the Turmeric powder, Chili powder, Coriander powder, Salt and mix well.
- Once they are blended well add in the brinjals and mix together with the masala.
- Soak the tamarind in water for 15 min sand squeeze out the juice. Next, add in the extracted tamarind water and cook till the brinjals are cooked, Continue cooking in a medium flame. Check for salt and spices and adjust accordingly. Garnish with finely chopped coriander leaves and switch off the flame.
Notes
- The recipe calls for more oil
- Use baby and tender brinjal for the best result.
Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.
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