Kathirikai Urulai Kizhangu Kara Kuzhambu Recipe
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.
- 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 Sunflower 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 Urulai Kizhangu Kara Kuzhambu Recipe
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.
Once the mustard seeds splutter, Add the remaining ingredients mentioned under tempering to the oil
Fry until the urad dal turns slightly brownish
Add chopped onions and cook until they are translucent
Add chopped tomatoes and cook until they become tender
Now, add cubed Brinjals and potato to the mixture in the pan
Add sambar powder, chili powder and salt to the mixture. Stir them well so that the vegetables are evenly coated with the spice blend.
Cook with the lid covered until brinjals and potato become tender.
Heat a ½ cup of water and add tamarind to the hot water. Extract tamarind juice and set aside
Add the extracted tamarind juice to the blend in the pan. Add 2 cups of water to the gravy
Cook the curry over low heat until Brinjals and Potatoes are cooked well.
Simmer the curry till the oil separates from the gravy.
Serve the Kathirikai Urulaikizhanghu Kuzhambhu with hot rice and fried pappad