Chettinad Kara Kuzhambu with Drumstick and Brinjal

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Is there a way to directly get teleported to South India? This Kara Kuzhambu recipe might just be that. Kara kuzhambu is a very popular dish in the Chettinad region of Tamil Nadu, India. This area is well known for its simple yet incredibly flavorful dishes, and this Chettinad Kara Kuzhambu is no exception to that rule! 

Chettinad Kara Kuzhambu with Drumstick and Brinjal
Chettinad Kara Kuzhambu with Drumstick and Brinjal

Tamil Style Kara kuzhambu can be made with both chicken and fish as its main ingredients, but today’s recipe focuses on the vegetarian version – using two fresh vegetables, Brinjal (Kathirikai) and Drumstick (Muringakkai) – to create this delicious dish. Other variations might include black nightshade berries, chana dal, lady’s finger, or turkey berries as per individual choices. Another favorite of mine is poondu kuzhambu or garlic curry.

There are many ways of making it, but what I’m sharing is my personal favorite. First, I make a smooth flavorful paste of fried spices and then cook my Kuzhambu in a pressure cooker. This easy Indian recipe takes less than 30 minutes to cook, making it an excellent choice if you’re crunched for time in your daily routine. It is an easy-peasy recipe with a simple list of ingredients. So first, let us have a look at the ingredients list.

Ingredients For Kara Kuzhambu

You’ll need to have regular South Indian spices and tamarind in your kitchen. For this Chettinad Kara Kuzhambu recipe, these are the main ingredients.

Ingredients for  Chettinad Kara Kuzhambu
Ingredients for Chettinad Kara Kuzhambu

Vegetables for Kara Kuzhambu

For this Kara Kuzhambu you need chopped brinjal (eggplant) and drumsticks, chopped tomato, and chopped onion (pearl onions).

Tamarind

Kuzhambu means tamarind-based curry, so you will need a lemon sized ball of tamarind, soaked in a cup of water.

Masala Paste Ingredients

To make the masala paste, which serves as the base of this Chettinad Kara Kuzhambu, Indian sesame oil (gingelly oil), coriander powder, fennel seeds, cumin seeds, fenugreek seeds, red chili powder, fresh shredded coconut, salt, and sambar powder or kuzhambu milagai thool powder.

Curry Leaves and Mustard Seeds

These are the go-to ingredients for many South Indian dishes, as they lend the characteristic flavor and aroma to these dishes.

Jaggery

You need a little jaggery to add in the end, this does not make the Chettinad Kara Kuzhambu sweet, but adds a layer of flavor to balance the sourness of the tamarind.

Cooking Directions for Chettinad Kara Kuzhambu

So, are you ready to change the definition of your favorite vegetarian curry forever? Here, I’ll show you step-by-step pictures to make it easier to understand. Let’s start the cooking process for this Kara Kuzhambu.

Take small tender brinjals and cut them into cubes

Brinjals for  Chettinad Kara Kuzhambu

In a large bowl half full of water, add ¼ tsp of turmeric and mix. Immerse the eggplant in this water to stop them from oxidizing.

Turmeric in water

Take fresh tamarind and extract the pulp by soaking it in water for 15 mins. You can use tamarind paste or extract as well. Both will impart a tangy flavor to your kuzhambu.

tamarind for Chettinad Kara Kuzhambu

Add one teaspoon of sesame oil to a small pan and heat it at medium flame. Fry in the fennel seeds, fenugreek seeds, cumin seeds, coriander powder, and red chili powder for just one to two minutes till the seeds turn brown and release a nice aroma.

Spices

Add and fry the ground coconut paste for two minutes and then take off the flame.

Coconut for Chettinad Kara Kuzhambu

Now, add salt and sambar powder or kuzhambu milagai thool powder and mix well. After five minutes, transfer the spices to a blender. Add half a cup of water to make a smooth paste of spices. 

paste

Now, take a pressure cooker and heat 1 and ½ tbsp of sesame oil. Add mustard seeds and curry leaves to it. Stir while they splutter in oil.

Chettinad Kara Kuzhambu

Now, add onions and tomatoes and sauté them for 3 to 4 minutes till soft. 

Chettinad Kara Kuzhambu

Put the veggies, tamarind juice, and half a cup of water in the cooker and stir. Now, add the masala paste, salt, and jaggery. Allow the Kara Kuzhambu mixture to cook under high pressure in the cooker. Switch off the flame after two whistles. 

Let the pressure release naturally, open, and stir well. Add the remaining sesame oil and some hot water to get a pourable consistency. Let the Kara Kuzhambu gravy cook at very low heat till the oil oozes out on top. After 2 to 3 minutes, transfer it to a bowl for serving. 

Serving Suggestions

Serve your favorite-to-be Chettinad Kara Kulambu in a lunch thali and enjoy with hot rice. You can also enjoy this delicious vegetable curry with a side of potatoes or vazhakkai varuval.

Storage Instructions for Kara Kuzhambu

You can use it for lunch and save the rest in the fridge in a closed air-tight container for later use. Finish it within two or three days.

Wrapping it Up

I’m a big fan of this kulambu given how easy it is to make and its delicious tangy tamarind-based gravy. This is just one of the many ways in which you can incorporate Chettinad cuisine into your everyday cooking. It’s never too late to start experimenting with new flavors and techniques. I hope you enjoyed this dish as much as I and my family did. Happy cooking!

Chettinad Kara Kuzhambu with Drumstick and Brinjal

0 from 0 votes
Recipe by Ravi Kumar Course: Main DishCuisine: IndianDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

15

minutes

Chettinad Kara Kuzhambu is a vegetarian curry made with aromatic spices, tamarind, coconut, and vegetables like brinjal and drumsticks.

Ingredients

  • For Masala Paste
  • 1 tsp Indian sesame oil (gingelly oil)

  • 2 tsp coriander powder

  • 1 tsp fennel seeds

  • ½ tsp cumin seeds

  • ¼ tsp fenugreek seeds

  • 1 tbsp red chili powder

  • ¼ cup fresh shredded coconut

  • ½ tsp salt

  • 2 tsp sambar powder

  • ½ cup water

  • Other Ingredients
  • 5 eggplants/brinjals, chopped

  • 1 drumstick, chopped

  • 1 medium tomato, chopped

  • 1 small onion, chopped (pearl onions)

  • 3 tbsp tamarind paste or 1 tbsp tamarind concentrate or use tamarind water extracted from 1 lime-sized tamarind ball

  • 8 -10 curry leaves

  • 3 tbsp sesame oil (gingelly oil) – divided

  • ¼ tsp mustard seeds

  • ½ tsp salt

  • 1 tsp jaggery

  • ½ cup water

Directions

  • Take small tender eggplants and drumsticks and chop them in cubes. In a large bowl half full of water, add ¼ tsp of turmeric and mix. Immerse the eggplant and drumstick in this water to stop them from oxidizing.
  • Take fresh tamarind and extract the pulp by soaking it in water for 15 mins.
  • Add one teaspoon of sesame oil to a small pan and heat it at medium flame. Fry in the fennel seeds, fenugreek seeds, cumin seeds, coriander powder, and red chili powder for just one to two minutes till the seeds turn brown and release a nice aroma.
  • Then add and fry the ground coconut paste for two minutes, and then take off the flame.
  • Now, add salt and sambar powder or kuzhambu milagai thool powder and mix well. After five minutes, transfer the spices to a blender. Add half a cup of water to make a smooth paste of spices. 
  • Now, take a pressure cooker and heat 1 ½ tbsp of sesame oil. Add mustard seeds and curry leaves to it. Stir while they splutter in oil. Now, add onions and tomatoes and sauté them for 3 to 4 minutes till soft. 
  • Put the veggies, tamarind juice, and half a cup of water in the cooker and stir. Now, add the masala paste, salt, and jaggery.
  • Allow the mixture to cook under high pressure in the cooker. Switch off the flame after two whistles. 
  • Let the pressure release naturally, open, and stir well. Add the remaining sesame oil and some hot water to get a pourable consistency.
  • Let the gravy cook at very low heat till the oil oozes out on top. After 2 to 3 minutes, transfer it to a bowl for serving

Recipe Video

Notes

  • You can use commercially-available Kulambu Milagai spice powder instead of sambar powder and red chili powder. 
  • If chili powder is not available, you can use two dry red chilies while frying the spices.
  • You can skip tomatoes and use extra tamarind paste in its place.
  • If you like to eat more spicy food, you are at the liberty to adjust the spices accordingly.
What is Chettinad Kuzhambu?

Chettinad Kuzhambu is a tamarind based curry famous in the Chettinad region of Tamil Nadu.

What is the difference between Kuzhambu and sambar?

Sambar uses lentils as a base, while Kuzhambu is based on tamarind and does not involve any lentils.

What is the difference between Kara Kuzhambu and Vatha Kuzhambu?

Vatha Kuzhambu uses sundakkai vathal (turkey berries), but if you use other vegetables instead of vathal, you can call it Kara Kuzhambu.

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