Kathirikai Murungakkai Kara Kuzhambu | Brinjal Drumstick Kara Kuzhambu

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