Soak a small lemon size tamarind in a cup of warm water for 15 mins and extract the juice. If you use the hand made masala in your kitchen you will get the exact original taste of the recipe. As the name tells, the kathirikai kara kuzhambu is meant to be spicy. Peel and chop onion about 3/4 to 1 cup. This site uses Akismet to reduce spam. See more in About page. Esta salsa es una verdadera delicia,luce absolutamente bella,es un rico acompañamiento,abrazos grandes,hughs,hugs. A South Indian style spicy and tangy curry prepared with soft brinjal and spice powders cooked in thick tamarind sauce. Your email address will not be published. Add 3/4tsp of mustard seeds and 3/4 tsp of fenugreek seeds. https://www.youtube.com/watch?v=qB7Punwig-o, and some sugar…This is for balance of taste…, Bring this to boil…And simmer uncovered for a while, Till it is reduced,thickened and oil floats on top. My favorite of all these veggies is the small brinjal. Switch off and serve with hot rice. In a cooking pot, heat 5 tbsp of sesame oil (gingelly edible oil). 1) Use good quality small sized brinjals. Ingredients Needed for Kathirikai Kara kuzhambu Recipe in Tamil Nadu Style In Tamilnadu this recipe is called Kara kuzhambu or kara kulambu. Ok now coming back to our brinjal curry…This one gets lot of heat from chilles…You get the unique flavour from roasting the spices…I always love to make dishes from freshly roasted spices.. And for your information..My mum who is a Brinjal lover had this curry in fridge and ate it for 2 days I think…, Moreover the flavours develop the next day…So if you have time make it the day before you want to have it…, So here you go for the recipe with step by step pictures…, Coriander leaves / Cilantro-for garnishing, Oil (try to use Gingelly Oil / Nallaennai)- 3 tblspn, Heat 2 tblspn oil in a kadai and add in onions,cook for 1 min…. Old ones are useful for darker hue and the older they are the tangier they will. Add salt as per taste. I love your blog and I sort of visit it every single day.Whenever i run out of ideas I quickly browse through your blog and make dishes easily..Its really great that you post every recipe with pictures illustrating the overall process.Great job !! I am hosting Fast Food not Fat Foot event. My mum loves brinjal…I mean she will do anything for it…Like Tenali Raman…Do you guys know about him.. These are good ways to find the freshness of brinjal. am drooling over here…nice explanation and also love the clay vessel!! 30 mins. Mochai Kulambu-Mochai Kathirikkai Kara Kulambu. Suitable for special occasions . Kathirikai Kara Kuzhambu / Spicy Brinjal Gravy . Looks very delicious, love your authentic style of preparation. Have you tried that way? Next, add the chopped brinjals and saute for few seconds. After that cook the gravy for 5 more minutes to cook the coconut paste. Cover with a lid and cook for five minutes in medium heat until brinjals are soft. Rinse brinjals and chop them. It is a interesting story which my grandma told me and I told to my sister oneday..She started asking for the same story many times…This happened lot of years back.. Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. 28th August 2009 / 6 comments. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours! Check the story above for the tips on tamarind. In fact, kathirikai kara kulambu tastes great the next day. So I bought one kg of it during Pongal festival and started trying varieties of Tamil nadu and Karnataka style recipes. Awesome recipe Aaarthi. Click the link below to find the recipes on the site that uses the main ingredient as brinjal, drumstick. Kathirikai Kara Kuzhambu / Spicy Brinjal Gravy. Let the mustard seeds splutter in hot oil for a few seconds. Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours! eval(ez_write_tag([[580,400],'sangskitchen_com-box-4','ezslot_0',105,'0','0'])); eval(ez_write_tag([[300,250],'sangskitchen_com-large-leaderboard-2','ezslot_4',107,'0','0'])); eval(ez_write_tag([[250,250],'sangskitchen_com-leader-1','ezslot_1',108,'0','0'])); eval(ez_write_tag([[300,250],'sangskitchen_com-large-mobile-banner-1','ezslot_14',109,'0','0'])); 1) Choose the quantity of tamarind based on the quality of it. Wow..so so mouth watering, though with lots of oil. And the stems should be fresh and green. When we make at home, we make kara kuzhambu very simple. When onions are reaching the browning stage add tomato and cook until it becomes soft. September – WWC – "Cornmeal for Breakfast". Make tempering by heating oil and adding all spices….Don’t forget to add lots of curry leaves…I love it.. Here are some of the equipment, utensils and gadgets that will be useful for making this recipe. But I like the pure puli kuzhambu version which will be delicious with hot rice and simple poricha appalam.