This recipe of
Kara Kuzhambhu i learnt from my sister long back, but somehow forgot about this and one day while talking to her she was telling me to post the recipe of
kara kuzhambhu in my space. So today i am sharing the recipe of kara kuzhambhu . she normally adds Rajma(red kidney beans ) i added mochakottai instead of that.
Also check my
Thatta payar kuzhambu
Maa vathal kuzhambu
INGREDIENTS:
| BRINJAL(SMALL) | 2 NO |
| SHALLOTS | 7-8 NO |
| GARLIC | 2-3 CLOVES(OPTIONAL) |
| TOMATO | 1 NO |
| TAMARIND EXTRACT | 1 AND 1/2 CUP |
| DRIED MOCHAKOTTAI | FIST FUL |
| SAMBAR POWDER | 2 TBLSP |
| COCONUT(SCRAPPED) | 2 TBLSP |
| CUMIN SEEDS | 1 TSP |
| PEPPER CORNS | 1/2 TSP |
| ASAFOETIDA | A PINCH |
| OIL | 2 TBLSP |
| MUSTARD SEEDS | 1/4 TSP |
| CURRY LEAVES | FEW |
METHOD:
- Soak the dried mochai with enough water for 6-8 hours.
- Pressure cook this with little salt for 2 whistles and keep aside.
- Cut the brinjals lengthwise and peel the skin of the shallots.
- Chop the tomatoes and keep aside.
- In a pan add oil and throw in the mustard seeds and when it crackles add the curry leaves and the onions.
- Saute the onions in medium flame till the onions become golden brown.
- When it is done add the brinjals and tomatoes and cook till the tomatoes becomes mushy and the brinjals become tender.
- Add the mochai to this and saute well.
- Now add the tamarind extract and add the sambar powder,turmeric powder and salt to this.
- Bring it to a nice boil till the
- Grind the coconut, cumin seeds and pepper corns into a fine paste adding a little water.
- Add this ground paste to the boiling kuzhambhu and mix well.
- Boil this for 2-3 minutes.
