Monday, July 11, 2016

Kathirikkai Kara Kuzhambu/Masala Kuzhambu

                                                                    We usually do not make this Kara Kuzhambu or masala Kozhambu regularly at home.I have tried in few restaurants and i saw so many recipes in different blogs so i just gave it a try.It was different , tasty and worth the try.I feel it is a milder version of Vatha kozhambu or you can call it coconut in vathakuzhambu.It tastes great when you have it with hot rice and gingelly oil drizzled on it with a beans and carrot poriyal with coconut!!!!

You will Need

  • One small cup small Onions
  • Few small purple Brinjals
  • One small lemon size Tamarind
  • 2 heaped tsp of Sambar powder
  • 2 tbs scraped coconut
  • One tsp Fennel seeds
  • Salt to taste
  • 2 tbs Gingelly oil
  • One tsp Mustard seeds
  • One tsp Turdhal
  • 1/2 tsp Fenugreek seeds
  • 2 Red chillies
  • Few Curry Leaves
  • A small piece of Jaggery.

How to 
1.Soak tamarind in hot water for 15 minutes and extract pulp three times by adding water again and again.

 2.Heat a pan with oil crackle mustard seeds add,fenugreek seeds,tur dhal,red chillies curry leaves.
 3.Once the dal becomes a little brown add small onions and fry.
 4.Once the onions are slightly brown add the brinjal pieces and fry them for few more minutes.
 5.Add the tamarind extract and sambar powder or vathakuzhambu powder,salt and allow it to boil.
 6.Meanwhile grind scraped coconut and saunf(fennel seeds)in to a paste.
 7.Once the vegetables are cooked and gravy starts thickening add the paste.
 8.Add a little jaggery and further boil to thicken or required consistency.
Enjoy the kuzhambu with some hot rice and gingelly oil drizzled over it or even with some ghee accompanied with some poriyal or even appalam.

  • Adding jaggery is purely optional.
  • Use sambar or vathakuzhambu powder.

No comments: