Kathirikkai murungakkai kara kuzhambu / Brinjal drumstick kara kuzhambu

Just another traditional Kara kuzhambu recipe with drumstick and brinjal flavoured with coconut paste, which goes well with white rice and appalam.

Ingredients:

Serves 4 to 5 people

• 1 no – Whole drumstick ( around 15 pieces)
• 4 nos – Brinjal / kathirikkai (cut in to four slices)
• 10 nos – Sambar onion / small onion(chopped finely)
• 1 no – Tomato (chopped finely)
• 2 to 3 nos – Garlic clove (chopped)
• 1/4 tsp – Turmeric powder
• 1 to 1 1/2 tsp – Red chilli powder ( or add as needed)
• 2 tsp – Coriander powder
• 1 no – Tamarind (gooseberry size)
• 4 tbsp – Coconut grated
• Salt to taste

Seasoning:

• 2 tbsp – Sesame oil
• 1/4 tsp – Mustard seeds
• 1/4 tsp – Split black gram
• 2 pinch – Fenugreek seeds
• 4 to 5 nos – Curry leaves
• 1 pinch – Asafoetida

Preparation method:

1. Soak tamarind in a 1/2 cup of warm water and squeeze out the juice. Set it aside.
2. Grind grated coconut to a fine paste and set it aside.
3. Heat oil in a pan, season it with items given in the list for seasonings. Add sambar onion and garlic, saute until golden brown. Followed by chopped tomato, saute until mushy.
4. Add brinjal, drumstick and required salt, cover with lid and cook for 1 or 2 minutes. Followed by turmeric powder, red chilli powder and coriander powder, saute until raw smell goes.
5. Add 2 cups of water and bring it to boil, cover with lid and cook for 10 minutes or until drumstick and brinjal are well cooked.
6. Add tamarind juice and required salt if needed, let it cook for 5 minutes or until raw of tamarind goes. Finally add coconut paste and cook for 5 more minutes. Switch off the stove and serve with white rice and appalam.

Notes:

• Increase or decrease the amount of red chili powder as per your spice level.
• You may replace red chilli powder with sambar powder also.

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