Karakuzhambu/Karakulambu

Karakuzhambu/Karakulambu Recipe

South Indian/Tamilnadu/Chettinadu

Serves 4

Ingredients

Brinjal (Eggplant)	3 Nos
Small onions (Shallotte)/Onion of small size	50 gm
Fenugreek	1 tsp
Bengal gram (chickpea splits)	1 tablespoon
Dried red chillies	5 Nos
Garlic (chopped)	10 – 15 cloves
Black pepper	½ tsp
Tomato (chopped)	1
Grated coconut	2 Tbsp.
Coriander powder	1 Tbsp. full
Asafoetida powder	½ tsp
Turmeric powder	½ tsp
Cane sugar (brown)/jiggery	2 tbsp.
Tamarind paste	2 tsp
Urad dal	2 tbsp.
Cumin seeds	1 tsp
Gingelly oil	100 ml

 

Preparation

Dry roast fenugreek, red chilli, coriander seeds, Bengal gram, urad dal, black pepper and cumin seeds and grind them to a fine powder and add coconut and half of the onions and grind to a fine mixture and keep aside. Heat oil in a pan, add mustard seeds and allow to splutter. Add 1 tbsp. urad dal, fry it, add garlic and onions and saute till golden brown.

Add turmeric powder, asafoetida and tomato and mix well.

Cut each of the bringjal (eggplant fruit) into 4 pieces in an elongated way and add to the pan. Add the ground mixture and tamarind paste and salt to it and mix well. Add some water if needed. Allow to cook for at least 10 minutes at low flame.

Add the jiggery and mix well. When done take off from heat. Pour two tbsp. gingelly oil over the curry and serve.

Tip: You may substitute most of the ingredients with powder always grind them along with grated coconut to get the premium taste.