July 28, 2016

Brinjal Spicy Kuzhambu / Katharikkai Kara Kuzhambu

     Are you in the mood for having a spicy kuzhambu? You can try Brinjal Spicy Kuzhambu which goes well with rice and even Dosa/Idli.

Recipe Cuisine : South Indian | Recipe Category: Kuzhambu
Preparation Time: 10 mins  | Cooking Time: 25 mins | Yields: 1 cup

Gooseberry size
Red Chilli Powder
2 tsp
Coriander Powder
1 ½ tbsp
To taste
To Temper:

Sesame Oil
1 tbsp
Mustard Seeds
¼ tsp
Cumin Seeds
½ tsp
Fenugreek Seeds
¼ tsp
Curry Leaves
1 spring
Garlic Pods
Small Onion
To Grind:

Grated Coconut
2 tbsp
Fennel Seeds / Sombu
1 tsp

1. Wash and soak the tamarind in warm water for 5 mins. Then extract the juice from the tamarind using little water and keep it aside.
2. Wash and cut the Brinjals into 4 or 6 pieces and put them in the water.
3. Heat the oil in a pan, fry the brinjal pieces for few mins. Take them out from the oil and keep it aside.
4. In the same oil, add mustard seeds and wait for popping. Then add cumin seeds and fenugreek seeds.
5. Add curry leaves and fry till they become crisp.
6. Then add the chopped garlic pods and chopped onion. Fry till they become translucent.
7. Add chopped tomato and fry till they become mushy.
8. Add red chilli powder, coriander powder and salt. Mix them well.
9. Then add the tamarind water (from 1) and cook till the raw smell goes off and the gravy becomes thick.
10. Then add the fried brinjal pieces (from 3) and cook for 2 mins.
11. Meanwhile, grind the coconut and fennel seeds into a thick paste using little water.
12. Now add this paste into the gravy and cook for 2-3 mins or till the gravy becomes thick.
Yummy and mouthwatering kuzhambu is ready to serve.

1. Add sambar powder instead of red chilli powder and coriander powder.


Boni's Healthy Twists said...

Nice kuzhambu and great photography !!! love it :)

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