May 27, 2017

Kaara Kuzhambu

Though Kaara Kuzhambu is not a part of our regular menu, whenever I taste it in restaurants, the kaara kuzhambu steals my heart.  I tried it many times and finally got the perfection in making the Kaara kuzhambu. The fans of vatha kuzhambu will definitely love this kaara kuzhambu too..

Pre time: 10 mins
Cooking time: 20 mins
Serves: 4

Ingredients for making Kaara Kuzhambu:

  • Tamarind juice: 500 ml from a small lemon size tamarind
  • Brinjals 4
  • Shallots or baby onions 10
  • Finely chopped tomatoes from 1 tomato big size
  • Coconut shredded 3 table spoons
  • Coriander seed powder 1 tb spoon
  • Red chilli powder 1 and 1/2 tea spoons
  • Jagerry / Vellam a small pebble size
  • Gingelly oil 3 table spoons
  • Mustard seeds 1 tea spoon
  • Fenugreek seeds / Venthayam 1 tea spoon
  • Red chillies 3
  • Curry leaves
  • Salt to taste

How to make Kaara Kuzhambu?

  • Wash the brinjals and cut them to long pieces.
  • Peel the baby onions and cut them into big pieces.
  • Grind then ccoconut to paste with water and keep aside.
  • Heat a pan with oil.
  • Do the seasoning with mustard seeds, fenugreek, red chillies.
  • Once they splutter fry the onions for a minute.
  • Add the brinjals, turmeric powder and fry for two more minutes.
  • Now add the tomatoes and fry till they become mushy and cooked.
  • Add curry leaves.
  • Pour the tamarind juice and add required salt.
  • Once the raw smell of tamarind goes put the coriander seed powder and red chilli powder with jagerry.
  • When the Kuzhambu thickens add the coconut paste and mix well.
  • Add some fresh curry leaves and switch off when the oil separates.