Kathirikai Urulai Kizhangu Kara Kuzhambu Recipe

Name: Kathirikai Urulai Kizhangu Kara Kuzhambu Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Cuisine: Indian
Ingredients: 6 pieces Eggplant (6 Brinjal (Baingan / Eggplant) cubed); 1 piece White Potatoes (1 Potato (Aloo) cubed); 15 pieces Shallots (15 Shallots finely chopped); 1 piece Tomato (1 Tomato finely chopped); 1 tsp Sambar Powder (1 teaspoon Sambar Powder); 1 tsp Red Chili Powder (1 teaspoon Red Chilli powder); ¼ tsp Ground Turmeric (1/4 teaspoon Turmeric powder (Haldi)); ½ tsp Table Salt (1/2 teaspoon Salt); 2 ½ cup Water (2 1/2 cup Water); 0 pieces Tamarind (Tamarind lemon sized); 2 tbsp Vegetable Oil (2 tablespoon Oil); 0.13 tsp Asafoetida (1/8 teaspoon Asafoetida (hing)); 0 pieces Curry leaves (Curry leaves handful); 3 pieces Red Chili (3 Dry Red Chilli); ¼ tsp Fenugreek Seed (1/4 teaspoon Methi Seeds (Fenugreek Seeds)); 1 tsp Mustard Seeds (1 teaspoon Mustard seeds (Rai/ Kadugu)); 1 tsp White Urad Dal (1 teaspoon White Urad Dal (Split))

Kathirikai Urulai Kizhangu Kara Kuzhambu Recipe - Kuzhambu Recipes (Indian)

70 minIndian

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Eggplant6 pieces · 6 Brinjal (Baingan / Eggplant) cubed
White Potatoes1 piece · 1 Potato (Aloo) cubed
Shallots15 pieces · 15 Shallots finely chopped
Tomato1 piece · 1 Tomato finely chopped
Sambar Powder1 tsp · 1 teaspoon Sambar Powder
Red Chili Powder1 tsp · 1 teaspoon Red Chilli powder
Ground Turmeric¼ tsp · 1/4 teaspoon Turmeric powder (Haldi)
Table Salt½ tsp · 1/2 teaspoon Salt
Water2 ½ cup · 2 1/2 cup Water
Tamarind0 pieces · Tamarind lemon sized
Vegetable Oil2 tbsp · 2 tablespoon Oil
Asafoetida0.13 tsp · 1/8 teaspoon Asafoetida (hing)
Curry leaves0 pieces · Curry leaves handful
Red Chili3 pieces · 3 Dry Red Chilli
Fenugreek Seed¼ tsp · 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
Mustard Seeds1 tsp · 1 teaspoon Mustard seeds (Rai/ Kadugu)
White Urad Dal1 tsp · 1 teaspoon White Urad Dal (Split)

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Steps

1To 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.
2Once the mustard seeds splutter, Add the remaining ingredients mentioned under tempering to the oil
3Fry until the urad dal turns slightly brownish
4Add chopped onions and cook until they are translucent
5Add chopped tomatoes and cook until they become tender
6Now, add cubed Brinjals and potato to the mixture in the pan
7Add sambar powder, chili powder and salt to the mixture. Stir them well so that the vegetables are evenly coated with the spice blend.
8Cook with the lid covered until brinjals and potato become tender.
9Heat a ½ cup of water and add tamarind to the hot water. Extract tamarind juice and set aside
10Add the extracted tamarind juice to the blend in the pan. Add 2 cups of water to the gravy
11Cook the curry over low heat until Brinjals and Potatoes are cooked well.
12Simmer the curry till the oil separates from the gravy.
13Serve the Kathirikai Urulaikizhanghu Kuzhambhu with hot rice and fried pappad