KARA KOZHAMBU | KATHIRIKKAI KARA KOZHAMBU

Kathirikkai Kara Kozhambu is a spicy tangy south Indian specialty made by using Brinjal as main ingredient. Generally Kozhambu is a gravy based dish made with tamarind juice, black seed and can include any kind of vegetables.


This dish is very popular in southern region of India especially in Tamil Nadu and Kerala. The varieties of kozhambu are countless, preparing it with a typical variation in each state adapted to their own  taste and environment.

Here i am showing you an easier method of preparing kathirikkai kara kozhambu that goes well with rice or chapati.

Kara kozhambu recipe

Serves : 2-3

Ingredients

Brinjal - 4 medium sized, chopped length wise into 4 pieces
Tamarind - 1 medium lemon sized
Onion - 1 large, finely chopped
Tomato - 1 large, finely chopped
Sambar powder - 1 1/2 tbsp
Coriander powder - 1 tsp
Red chilli powder - half tsp
Turmeric powder - half tsp
Jaggery or Sugar - 1 tsp
Mustard seed - 1 tsp
Black seed - 1 tsp
Cumin seed - 1 tsp
Split bengal gram - 1 tsp
Fenugreek seed - half tsp
Asafoetida - a pinch
Red chilli - 2, each split into half
Curry leaves - 1 strand
Oil - 3-4 tbsp
Salt to taste

Method

1. Soak tamarind in a half cup warm water for about 10 mins and make extract 
2. add sambar powder, red chilli powder, coriander powder, turmeric and salt to tamarind extract, mix well and keep aside
3. In a deep frying pan/wok, bring 4 tbsp oil to heat, add mustard seeds, after it splutters add black seed, cumin seed, bengal gram, fenugreek seed, red chilli and fry for few seconds
4. add chopped onion and curry leaves and fry until onions are translucent
5. add chopped brinjal and fry for a minute or two
6. add chopped tomatoes and fry till they are soft and mushy
7. now add tamarind mixture, jaggery along with 1 cup of water, mix well,cover the lid and cook on medium to low flame for about 8-10 mins or until brinjal is cooked well. Check for seasoning and serve.

give a standing time for about 30 mins before serving

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