Kathirikkai kara kuzhambu

Written by: 7aum Suvai

Kathirikkai kara kuzhambu is a tangy and spicy gravy that goes well with white rice.

Kathirikkai kara kuzhambu


      • 4 nos – Small brinjal (cut in to four slices)
      • 5 to 6 nos – Sambar onion (chopped finely)
      • 1 no – Green chili (slit open)
      • 1/4 tsp – Turmeric powder
      • 2 tsp – Red chili powder (as needed)
      • 1 tbsp – Coriander powder
      • 1 no – Tamarind (gooseberry size)
      • 2 tbsp – Coconut grated (grind to paste)
      • Salt as needed

For Grinding:

      • 1/2 no – Big onion (roughly chopped)
      • 1 no – Tomato (chopped)
      • 2 nos – Garlic


      • 2 tbsp – Sesame oil
      • 1/4 tsp – Mustard seeds
      • 1/4 tsp – Split black gram
      • 2 pinch – Fenugreek seeds
      • 4 to 5 nos – Curry leaves
      • 1 pinch – Asafoetida

Kathirikkai kara kuzhambu Process

Preparation method:

  1. Heat 1 tsp oil in a pan,fry items given “for grinding” for few minutes and allow mixture to cool. Grind this mixture along with turmeric powder, red chili powder and coriander powder to a coarse paste, keep it aside.
  2. Soak tamarind in warm water and squeeze out the juice.
  3. Heat oil in a pan, splutter mustard seeds, split black gram, fenugreek seeds, asafoetida and curry leaves. Add sambar onion and green chili saute until golden brown.
  4. Now add ground paste fry until raw smell goes and then add brinjal along with required salt; cover with lid and cook for 2 minutes. Sprinkle little water if required.
  5. Once brinjal is cooked add tamarind juice and required water, let it boil for 5 minutes. Finally add coconut paste and boil for 5 more minutes.
  6. Serve hot with white rice and appalam.

Kathirikkai kara kuzhambu

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