Chettinad Kara Kuzhambu / Chettinad Kaara Kuzhambu

Ever since I tasted the Chettinad Kara Kuzhambu at one of my friend's home, I started liking it very much. She made it with brinjals and small onions and served with spicy side curries in the main course. I learnt the complete recipe from her and tried it at home with brinjals, drumsticks and small onions today and it turned out very well. Thanks Preetha for sharing this wonderful recipe with us.

Ingredients

Small Brinjals / Egg Plant - 5 or 6

Drumsticks - 6 or 7 pieces ( Each cut in finger size )

Small Onions - 10 to 12
Ripe Tomatoes - 2 Big

Oil - 3 tbsp ( I used Sesame Oil - 2 tbsp and normal oil - 1 tbsp )

Mustard Seeds - 2 tsp

Methi Seeds / Fenugreek Seeds - 1 tsp

Hing / Asafoetida - 1 Dash

Tamarind Extract - 2 cup ( If its very thick, then add between 1 to 1.5 cup )

Salt - To Taste

Curry Leaves - 1 stem

To Grind

Fresh Coconut Flakes - 1 cup

Garlic Pods - 8 or 9

Small Onions - 8

Turmeric Powder - 1 tsp

Sambar Powder - 3 tbsp

Red Chili Powder - 3 tsp ( Put 1 tsp if you want it medium spicy, put 4 tsp if you want it more spicy )

Method

In the mixer grinder, add all the ingredients and grind them into the fine paste using little water. Keep the grounded paste ready before starting the cooking process.

Heat half the oil in the cooking pan first. When its heated, add Hing / Asafoetida, mustard seeds and methi seeds into the oil. When they sputter, add the small onions, brinjals and drumsticks into the pan and fry them till they get translucent. Add little salt just for the vegetables to absorb and then add the curry leaves and tomatoes and fry them for a minute till they get mushy.

Add the tamarind extract into the pan along with the grounded paste. Add a glass of water into it and allow them to cook thoroughly. When the raw smell completely goes off, you would notice the change in colour and gets into the darker side. 

Add required amount of salt for the Kuzhambu now and the remaining amount of Sesame Oil into the Kuzhambu and let the Kuzhambu boils in the pan under medium flame. Once you notice oil oozing out of the Kuzhambu on its surface, you could switch off the flame. 

Serve this with hot white rice with your favourite side vegetable curries and enjoy the meal.

Tips 

If the tomatoes are not soar, you can add thick tamarind extract. You can vary the amount of tomatoes and tamarind extract based on its sourness and your taste. But i would prefer equal amount of both for its best taste.

Use only Sesame oil for making this Kuzhambu to retain its authentic taste and aroma. An excellent choice to be included in your menu during any special occasions.