Kathirikai Urulaikizhangu Kara Kuzhambhu Recipe

Karthika Gopalakrishnan
Kathirikai Urulaikizhangu Kara Kuzhambhu Recipe
649 ratings.

lunch is a traditional Chettinad dish which is commonly prepared in all households of Chettinad with brinjal and potatoes. Brinjals and potatoes are cubed and cooked with spices in a tamarind – tomato base. The addition of tamarind and tomato lends sour taste to the gravy and addition of spices lends a spicy taste. The combination of sour and spicy makes it as a perfect accompaniment for rice. The gravy lasts for a couple of days due to the addition of tamarind and sour.

Serve the Kathirikai Urulaikizhangu Kara kuzhambu with steamed rice, ghee and cabbage poriyal for a sunday lunch.

Here are few more Chettinad Recipes which you can try at your home. 

  1. Chettinad Patani Kurma Recipe
  2. Chettinad Pepper Chicken Dry recipe
  3. Chettinadu Poondu Rasam

Cuisine: Chettinad
Course: Lunch
Diet: Vegetarian
Prep in

30 M

Cooks in

40 M

Total in

70 M

Makes:

4 Servings

Ingredients

  • 6 Brinjal (Baingan / Eggplant) , cubed
  • 1 Potato (Aloo) , cubed
  • 15 Shallots , finely chopped
  • 1 Tomato , finely chopped
  • 1 teaspoon Sambar Powder
  • 1 teaspoon Red chilli powder
  • 1/4 teaspoon Turmeric powder (Haldi)
  • 1/2 teaspoon Salt
  • 2 1/2 cup Water
  • Tamarind , lemon sized
  • To Temper
  • 2 tablespoon Cooking oil
  • 1/8 teaspoon Asafoetida (hing)
  • Curry leaves , handful
  • 3 Dry red chilli
  • 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
  • 1 teaspoon Mustard seeds
  • 1 teaspoon White Urad Dal (Split)

How to make Kathirikai Urulaikizhangu Kara Kuzhambhu Recipe

  1. To begin the preparation of Kathirikai Urulaikizhanghu Kuzhambhu, in a medium sized pan, heat oil over medium heat. Once the oil is hot, add mustard seeds.

  2. Once the mustard seeds splutter, Add the remaining ingredients mentioned under tempering to the oil

  3. Fry until the urad dal turns slightly brownish

  4. Add chopped onions and cook until they are translucent

  5. Add chopped tomatoes and cook until they become tender

  6. Now, add cubed Brinjals and potato to the mixture in the pan

  7. Add sambar powder, chili powder and salt to the mixture. Stir them well so that the vegetables are evenly coated with the spice blend.

  8. Cook with the lid covered until brinjals and potato become tender.

  9. Heat a ½ cup of water and add tamarind to the hot water. Extract tamarind juice and set aside

  10. Add the extracted tamarind juice to the blend in the pan. Add 2 cups of water to the gravy

  11. Cook the curry over low heat until Brinjals and Potatoes are cooked well.

  12. Simmer the curry till the oil separates from the gravy.

  13. Serve the Kathirikai Urulaikizhanghu Kuzhambhu with hot rice and fried pappad

Karthika Gopalakrishnan

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Last Modified On Friday, 18 November 2016 12:32
     
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