Kathirikai Urulai Kizhangu Kara Kuzhambu Recipe

Name: Kathirikai Urulai Kizhangu Kara Kuzhambu Recipe
Prep time: 70 min
Cuisine: Chettinad
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 Oil; 1/8 teaspoon Asafoetida (hing); Curry leaves; handful; 3 Dry Red Chilli; 1/4 teaspoon Methi Seeds (Fenugreek Seeds); 1 teaspoon Mustard seeds (Rai/ Kadugu); 1 teaspoon White Urad Dal (Split)

By Admin

Prep Time Total in 70 M

Course Lunch

Cuisine Chettinad

Diet Vegetarian

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.

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 Oil
1/8 teaspoon Asafoetida (hing)
Curry leaves
handful
3 Dry Red Chilli
1/4 teaspoon Methi Seeds (Fenugreek Seeds)
1 teaspoon Mustard seeds (Rai/ Kadugu)
1 teaspoon White Urad Dal (Split)

Instructions

Step 1

To begin the preparation of Kathirikai Urulaikizhanghu Kuzhambhu, in a medium sized pan, heat oil over medium heat

Step 2

Once the oil is hot, add mustard seeds

Step 3

Once the mustard seeds splutter, Add the remaining ingredients mentioned under tempering to the oilFry until the urad dal turns slightly brownishAdd chopped onions and cook until they are translucentAdd chopped tomatoes and cook until they become tenderNow, add cubed Brinjals and potato to the mixture in the panAdd sambar powder, chili powder and salt to the mixture

Step 4

Stir them well so that the vegetables are evenly coated with the spice blend

Step 5

Cook with the lid covered until brinjals and potato become tender

Step 6

Heat a ½ cup of water and add tamarind to the hot water

Step 7

Extract tamarind juice and set asideAdd the extracted tamarind juice to the blend in the pan

Step 8

Add 2 cups of water to the gravyCook the curry over low heat until Brinjals and Potatoes are cooked well