Kathirikai Murungakkai Kara Kuzhambu | Brinjal Drumstick Kara Kuzhambu | Startup Cooking

 KATHIRIKKAI MURUNGAKKAI KARA KUZHAMBU | BRINJAL DRUMSTICK KARA KUZHAMBU | STARTUP COOKING

Kathirikai Murungakkai Kara Kuzhambu is a thick tamarind based south Indian curry often served with rice, idli and dosa. 

This kara kuzhambu can be made using a single or a combination of vegetables that is served with rice for lunch. Here i used brinjal and drumstick which gives more flavor and aroma. Also, this curry can be made with or without coconut. Try to use tender drumsticks and small brinjals for delicious taste.

Follow my step by step photo recipe to prepare Kathirikkai murungakkai kara kuzhambu. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.

try my other kuzhambu recipes

• Karamani kuzhambu

• Vazhaipoo Kuzhambu

• Murungai keerai kootu

• Sundakkai vathal Kuzhambu

• Vegetable kurma

• Pavakkai puli kuzhambu

RECIPE FOR BRINJAL DRUMSTICK 

KARA KUZHAMBU

Coarse        : Lunch

Cuisine       : South Indian

Author        : Jayashree Karthik

Prep Time   : 15 min

Cook Time  : 25 min

Total Time   : 40 min

INGREDIENTS

To Temper

• 1 tsp oil

• 1/2 tsp mustard seeds

• 1/4 tsp  urad dal

• 1/4 tsp cumin seeds

• 1/4 tsp fenugreek seeds

• 1 spring curry leaves

For Kara Kuzhambu

• 3 tbsp sesame oil

• 15 shallots

• 5 garlic - crushed

• 1 green chilli

• 1 small tomato - chopped

• 1 large drumstick - chopped in 5-6 pieces

• 3 brinjal - chopped into quarters

• 1/2 tsp turmeric powder

• 1 tsp red chilli powder - i used spiced variety

• 2 tsp coriander powder

• 1/2 cup tamarind water

• 1.5 cup water

• salt to taste

To Grind

• 1/4 cup grated coconut

• 1/2 tsp fennel seeds

• 1/4 cup water

Check here for more kuzhambu recipes

                                  drumstick leaves recipes

PROCEDURE

• soak tamarind in hot water and extract the pulp and keep aside

• heat sesame oil in the pan

• temper with mustard seeds, urad dal, cumin seeds, fenugreek seeds and curry leaves

• add shallots and saute well in medium flame until transparent

• add crushed garlic, green chilli and chopped tomato

• saute well and cook the tomatoes until mushy

• add chopped drumstick and brinjal, then followed by turmeric powder, red chilli powder and coriander powder

• mix well

• cover and cook in low medium flame for 5 minutes

• now add tamarind water, salt and 1.5 cup water

• mix well

• cover and cook in low medium flame for 15-20 minutes or until the vegetables cooked thoroughly and the oil starts to separate from the kuzhambu

• in the meanwhile, in the mixer jar, add grated coconut and fennel seeds

• add little water and grind to a smooth paste

• add ground paste into the kara kuzhambu

• mix well

• cook for 1 minute and then switch off the flame

• Kara kuzhambu is ready to serve with hot steamed rice along with papad

NOTES

• if you don't have shallots, replace with regular onions
• adjust spice level according to your taste
• you can also use regular sambar powder
• if you feel lots of tangy taste, add little jaggery and adjust the kara kuzhambu
• add coconut paste only after the oil separates from the kara kuzhambu

try my other south indian kuzhambu recipes

• Ennai Kathirikai Kuzhambu

• Bittergourd brown chickpeas curry

• Paruppu Kuzhambu

• Pachai mochai kuzhambu

• Milagu Kuzhambu

• Brinjal poppy seed curry

• Poondu Kuzhambu

• Vendakkai Mor Kuzhambu

Kathirikkai Murungakkai Kara Kuzhambu With Step By Step Photo Recipe

heat oil in the pan, temper with mustard seeds, urad dal, cumin seeds, fenugreek seeds and curry leaves

add shallots

saute well until transparent

add crushed garlic, green chilli and chopped tomato

saute and cook well until tomatoes turn mushy

add chopped brinjal and drumstick

add turmeric powder, red chilli powder and coriander powder

mix well

cover and cook in low medium flame for 5-7 minutes

add tamarind water, salt and 1.5 cup water

mix well

cover and cook in medium flame for 15-20 minutes or until the vegetables cooked thoroughly 

oil starts to separate from the kara kuzhambu

in the mixer jar, add grated coconut and fennel seeds

add little water and grind to a smooth paste

add into the kara kuzhambu

mix well and cook for 1 minute and then switch off the flame

serve hot with steamed rice and papad, taste was heavenly delicious

Kathirikai Murungakkai Kara Kuzhambu