Monday, December 4, 2023

Chettinad Type Kara Kuzhambu Recipe with Potato and Brinjal by Archana’s Kitchen

  • To start making the Chettinad Type Kara Kuzhambu Recipe, we’ll first make the masala. 

  • Warmth a small pan on medium warmth; add fenugreek seeds, coriander seeds, fennel seeds, pink chillies. Roast these spices till the aroma wafts within the air. Stir within the freshly grated coconut and roast for an additional 2 to three minutes. 

  • Flip off the warmth and permit the spices to chill. Switch the spices right into a mixer jar, add 1/2 cup heat water and grind to make a easy paste.

  • To prepare dinner the kara kuzhambu, warmth oil in a stress cooker over medium warmth; add the onion, garlic and saute for a couple of minutes till the onion softens. Add the chopped tomatoes and saute till the tomatoes are mushy.

  • Stir within the potatoes, brinjal, jaggery, tamarind water, sambar powder and salt. Stress prepare dinner for 3 to whistles and switch off the warmth and permit the stress to launch naturally.

  • Within the meantime, make the seasoning; warmth oil in a tadka pan; add the mustard seeds and curry leaves and permit it to crackle. Flip off the warmth and hold apart. 

  • As soon as the stress releases, stir within the coconut combination, the seasoning combination and provides the Chetinnad Kara Kuzhambu a brisk boil for 3 to 4 minutes. Examine the salt and alter in response to style.

  • Serve sizzling Chettinadu Type Potato Kaarakozhambu together with Steamed RiceBeetroot Thoran and Elai Vadam for a weekday meal.

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