Kathrikkai & Murungakkai Kaara Kuzambu/Brinjal & Drumsticks Gravy

There are different types kara kuzhambu made in our South Indian homes, each one has a distinct taste and flavor. I just love the combination of brinjal and drumsticks and it is very common in our house. I prefer to make all types of kuzhambus with gingely oil to get both the taste and the health benefits of it. 

Gingelly oil/Nalla ennai is cold pressed oil and has numerous health benefits. Cold pressed oils are produced through a  combination of grinding and low heat without any addition of chemicals. Gingelly oil is derived from sesame seeds, using this method. That is why I think it is named as “Nalla ennai” meaning “Good oil”. Try to incorporate ginglley oil as much as possible in your cooking… Check out other delicious South Indian -TamilNadu special Kuzhambu varieties here.

With that short note, let’s see how to make Kara kuzhambu with step by step photos…

Ingredients

Brinjal/kathrikkai	4 or 5
Drumsticks	2 (cut to 3 inch pieces)
Onion	1 finely chopped
Green Chillies	2 slit length wise
Tomato	2 finely chopped
Garlic	1 full pod
Tamarind	One lemon sized ball
Red chilli powder	2 tsp
Coriander powder	4 tsp
Turmeric powder	¼ tsp
Salt	As needed
Gingelly oil/Cooking oil	2 tbsp
Coconut grated	½ cup
Cumin seeds	¼  tsp
Cilantro	2 tbsp finely chopped

For Tempering

Mustard seeds	1/2  tsp
Cumin seeds	1/2 tsp
Methi seeds /Vendhayam	1/2 tsp
Urad dhal	½  tsp
Thoor dhal	½ tsp
Curry leaves	5-6

Method

Soak the tamarind in water and get the extract and keep it aside.

In a kadai heat the oil, add mustard seeds after it splutters add the cumin seeds, methi seeds. When you get the nice aroma add the urad dhal, thoor dhal, curry leaves and sauté for 20 sec. Now add the onions, green chillies, garlic and sauté until it turns golden brown. Add the tomatoes and sauté until mushy.

Add the drumsticks and sauté for 20 to 30 sec, then add the red chilli powder, coriander powder, turmeric powder, salt and give a good stir. Now add the tamarind extract and let it boil for about 5-7 min or until all the raw smell goes off.

Now add the brinjal and let it all cook together. Meanwhile grind the grated coconut along with the cumin seeds and add it to the gravy. Let it boil until the brinjal gets cooked and finely garnish it with cilantro and switch off the stove. 

Before serving add just one tsp of gingely oil it gives a great taste and flavor to the kuzhambu.

Note: Brinjal cooks really fast so if added along with the drumsticks, they will just dissolve in to the gravy.

Yummy delicious kathrika & murungakkai kuzhambu is ready, just serve it white rice and appalam. It will be just breathtaking, not only rice it goes perfectly with idlis, dosas, rotis and what not…

Thank you for visiting my blog, please come back again for more traditional South Indian recipes….

Other South Indian Kuzhambu varieties that might be of your interest...

Vatha Kuzhambu [Sundakkai Vatha Kuzhambu]

Paruppu Urundai Kuzhambu
More Kuzhambu/Mor Kuzhambu

Milagu Kuzhambu/Black Pepper Kuzhambu
Vendhaya Kuzhambu/Fenugreek seeds gravy
Poondu Kuzhambu/Garlic Kuzhambu

Karivepillai poondu kuzhambu/Curryleaves & garlic gravy

Kathrikkai Murungakkai Kara Kuzhambu[brinjal & drumsticks]

Ennai Kathrikkai Kuzhambu/Brinjal gravy

Thakkali Kuzhambu/Tomato kuzhambu

Maangai Kuzhambu/Raw Mango gravy

Kaaramani Kaara Kuzhambu/Blackeyed beans gravy

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