Kara Kuzhambu

This dish has become my recent addiction and everybody's favourite at home. I have this habit of making a dish again and again till I get bored of the same. I got this recipe from my Yoga teacher who also happens to be an expert in making many traditional Tamilnadu dishes. 

We make similar kuzhambu at home but the grinding part of this recipe is different. Since I got the recipe, I made it twice before posting it here. The perfect balance of tanginess and spicyness makes you want to have it again and again. 

It tastes best when prepared with gingelly oil. Also it tastes best the next day. So when you are making it , you can make it in bulk and save some for the next day.

What you will need:

• Purple brinjals- 6 small
• Tomato- 1 big finely chopped
• Shallots- 15 to 20
• Garlic- 15 to 20 pearls
• Turmeric powder- 1/2 tsp
• Hing- 1/4 tsp
• Fenugreek powder- 1/2 tsp
• Tamarind- 2 lemon sized 
• Curry leaves- 1 sprig
• Mustard seeds- 1/2 tsp
• Split urad dal- 1 tsp
• Water- 1 cup
• Salt- As needed
• Gingelly oil - 3 tbsp

To fry and grind:

• Channa dal- 1.5 tbsp
• Urad dal- 1 tbsp
• Shallots- 7 to 10
• Red chillies- 5
• Pepper- 3/4 tsp
• Cumin- 1 tsp
• Coconut- 3 tbsp grated
• Coriander powder- 1 tbsp

How To:

1. Slit the brinjals length wise and put it in water till use.  Add oil in a kadai and fry the brinjals till the they turn soft and 3/4 cooked. Soak tamarind in water for 20 mins and extract juice from it.

 

2. Add a tsp of oil in a kadai. Add the items given one by one and roast till they are lightly browned and nice aroma comes. Finally add coconut fry for 30 secs and switch off. Transfer it to a mixie. Let it cool down and add coriander powder . Grind it into a fine paste.

 

3. Heat a kadai. Add gingelly oil. Add mustard seeds. Let it slputter. Add urad dal. Fry for 10 secs.
Add shallots and garlic. Add curry leaves. Let them fry for 3- 5 mins.

 

4. Add chopped tomato. Add turmeric, hing and fenugreek powder. Add salt. Let it cook till tomato turns mushy. Add fried brinjals. Cook for a minute.

 

5. Add tamarind water. Let it boil for 2 mins. Add ground paste. Dilute it with a cup of water. Check for salt at this stage.

  

6. Close with lid and let the kuzhambu boil for 15 to 20 mins in medium flame. Add jaggery and let it simmer . When  kuzhambu reaches its consisitency and oil floats on sides, it is ready.

 

Apart from rice , it goes very well with idli dosa too. I have even had it with paniyaram.

P.S:

• Try not to replace gingelly oil as it gives the best taste.
• The above mentioned quantity easily serves 6 people.
• You can  add more red chillies if you like it to be spicy. I have made it medium spicy.
• You can use other vegetables like ladies finger, drumstick or a mixture of these veggies.
• I had homemade roasted coriander powder. So used it. Instead of using powder, you can fry coriander seeds along with the rest  and grind it.