Ennai kathrikai kuzhambu (kalyana kara kuzhambu) recipe

 kara kuzhambu (Ennai kathrikai kuzhambu) recipe

       Who doesn't like kalyana kara kuzhambu. Though named kalyana kara kuzhambu its the highlight of almost every functions in tamilnadu. 

      This ennai kathrikai kara kuzhambu is so special in our side. And the taste is unbeatable. The kuzhambu is so rich, oily and spicy. 

Its also served in many hotels. I like sravana bavan kara kuzhambu . This, so tempting and mouthwatering south Indian curry is served with rice in main course..... I love to have this with anything dosa, idli, breads.....

I  try to do this at home every now and then before my marriage. But the taste.....uhm not even close to it. It will just turn out to be another kara kuzhambu with added coconut. 

In one of our family functions, we saw the cook grinding special masalas for this kuzhambu.. I was so curious watching them preparing this... They added lot of gingely oil and cooked the brinjals (fried in oil!) very well. When I asked about the masala (we have to grind for them) he gave me few tips and tricks .....

    I followed his recipe it was just so delicious.........At last I discovered how to make this in home with ease.

     The masala is the key ingredient and they use gingerly oil. Let go straight to the prep.

Here I adapted the recipe to my style home version, with less oil.

To get the desired thickness, I used Onion paste. Used very little cashews.

The masla paste is the key.

Serve: 5

INGREDIENTS:

Onion         -1 big

Pearl onion- 100gm

Tomato       - 75gm (2no)

Brinjal         - 1/4kg

Tamirand    - big lemon size

Kuzhambu chilli powder -1+1/2tsp

Red chilli powder             -1/2 tsp

Tumeric                             - 1/4 tsp

For masala

Coriander seeds                       - 3 tsp

Bengal gram/kadalai parupu  - 2 tsp

Urad dhal/ Ulundu (white)      - 1 +1/2 tsp

Dried red chilli                          - 6-7 

Cashew                                      - 4 

Coconut                                     - half coconut

For Tempering:

Manathakaali seed - 1 tsp

Gingerly oil              - 75 ml

Vadagam                  - 1/2 tsp

Curry leaves             - 2 strand

Crushed garlic          - 12 pods

STEPS:

Soak Tamirand with salt.

Chop onion, tomatoes. peel garlic.

Grate coconut...

Now,

fry slowly the dry ingredients given under masala.

Dry roast each ingredients separately.

Saute chopped big onion till it become transparent.

Then

Toss the coconut and cashew without oil. Don't fry too much, just enough to get rid of moisture...

Let it cool....

Now put it altogether, the coconut, cashew, masala ingredients and sauteed onion. Grind it to a smooth paste.

This is the key step for thick &spicy kuzhambu...

Now in a kadai add oil, gingely oil will be a bit smoky. When it is hot add vadagam, manthakali seeds curry leaves and crushed garlic

Next add pearl onion, now chop the brinjal..I usually chop brinjal now only otherwise it may turn black...and taste bitter....

Add in chopped brinjal....simmer the stove and let it cook slowly... Cook till it become soft but in shape..

Then add tomato cook for a while ...

Now add the groung paste followed by chilli powder kuzhambu chilli powder (sambar powder), tumeric, red chilli powder...

Next add the Tamirand extract. Adjust the consistency by adding enough water...close the lid once it starts bubbling..

Cook slowly...... till the raw smell goes and reaches preferred thickness.

Serve with hot rice along and papad.

Suggestions:

Don't burn the masala and coconut, otherwise won't taste good.

Since it is served in functions, the recipe call for richness... You can always make it healthy by reducing oil and replace cashew with kuskus.

It gets easily stick to the bottom. So keep stirring now and then. Use heavy bottom pot.

If you want it more spicy can add more chillies/red chilli pdr.

Hope you enjoy this post....looking forward for your valuable comments....