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

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

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

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  • 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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