Monday, January 02, 2017

Kara Kuzhambu Recipe | Kara Kuzhambu with Brinjal & Drumstick | Gravy for Rice

In my hometown (Nagercoil), Kara Kuzhambu is not a common gravy for rice since we eat fish most of the days. Other than fish, we make Paruppu Kuzhambu, Sambhar and Mor Kuzhambu. Also, we make a special curry called Veran Curry or Thengai Kuzhambu to go along with fish kuzhambu made without coconut. (I will post it soon). However, Aachi who stayed with us in my childhood days for helping mum makes Kara Kuzhambu and many other similar curries. Though mum doesn't make it, I like this curry very much and used to ask the cook we had in Chennai to make this curry for me. I learned this recipe from her and I am making it now. The pictures are more than a year old and hence the quality is not good. Let us move on to the flavourful curry:
Ingredients:
Drumstick - 1 
Brinjal - 1 
Big Onion - 1/2(chopped finely) 
Shallots - 10 to 15(chopped roughly) 
Tomato -1 
Garlic - 5 to 6 flakes(chopped finely) 
Tamarind - gooseberry sized ball 
Chilli Powder - 1.5 tsp 
Turmeric Powder - 1/2 tsp 
Coriander Powder - 1 tsp
To Temper: 
Gingelly Oil - 2 tbp 
Mustard Seeds - 1tsp 
Fenugreek Seeds - 1/2 tsp 
Urad dal - 1/2 tsp 
Curry leaves - few 
To Grated: 
Coconut - 1/2 Cup(grated)
Cumin Seeds - 1 tsp 
Small Onion(Shallots) - 6
Method:
1. Soak the tamarind in warm water and extract the juice. Grind the items under 'To Grind' to a smooth paste. Chop the veggies, onion and tomato.
2. In a pan, add some oil and temper it with the items under 'To Temper'. Then add the chopped onion, garlic and shallots. Saute it until the onion turns transparent. Then add the chopped tomato and cook until it is mushy.
3. Now, add the chopped veggies and saute it for a while. Then add the chilli powder, turmeric powder and coriander powder. Mix it well and cover cook in medium flame for 5 mins until the veggies are half cooked.
4. At this stage, add the extracted tamarind juice and required water for the curry. Also, add the required salt. Allow it to boil for 4 to 5 mins in high flame.
5. Finally, add the ground coconut paste and allow the curry to boil until the raw smell of the coconut masala leaves. Switch off the flame.
Serve the spicy and tangy curry with steamed rice and any poriyal of your choice. I served it with Mushroom roast and fryums.
Points to remember:
  • You can replace the chilli powder and coriander powder with Kuzhambu Milagai powder or Sambhar Powder.
  • Brinjal cooks faster than the drumstick. Once the drumstick is almost cooked, you can add the brinjal. I added it together(Lazy me, also I am fine if the Brinjal mashes😅)
  • Don't skip the shallots, it gives a nice flavour to the curry.
  • You can add thalippu vengaya vadam while tempering.(seasoning balls)
Warm Regards,
Happy's Cook - Divya

4 comments :

  1. One of the healthy and delicious kuzhambu

    ReplyDelete
  2. Nice post, i liked it and enjoyed reading it, Thanks for sharing this useful information.
    cooks in chennai

    ReplyDelete

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