Monday, May 24, 2010

Kathirikkai / Brinjal Kara Kuzhambhu


Onions - 2 thinly sliced
Garlic - 5 sliced
Tomatoes - 2 chopped
Brinjal / Eggplant - 1 cup cut lengthwise
Green chilies - 3 sliced
Tamarind extract - 2 cups
Sambar powder - 2 tsp
Turmeric powder - 1/2 tsp
Mustard seeds - 1tsp
Salt - to taste
Sesame oil - 2 TBSP
Curry leaves

Grind together:
Grated fresh coconut - 1/4 cup
Poppy seeds - 2 tsp

  1. Heat oil in a pan and fry the mustard seeds.
  2. Add the sliced onion, garlic and green chillies.  Fry till golden brown.
  3. Add brinjal / eggplant and stir for 2 minutes.
  4. Mix the chopped tomatoes and fry for another two minutes.
  5. Add sambar powder, turmeric powder, curry leaves and salt.  Mix well.
  6. Add the tamarind extract.  Let it cook for 10 minutes.
  7. Add the ground coconut paste and cook for 1-2 minutes.
  8. Serve hot with rice.

Adopted from Mrs. Mallika Badrinath's Classic Lunch Recipes Cook Book.


  1. the karakuzhambu looks so of my favorite curry.if we have it next day it taste with rice.the curry looks yummy in pic too

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  3. Excellent. Coconut poppy seeds are a great Mysorean gravy combo. YUM!

  4. Sounds lovely, I have been seeing so many eggplant recipes that I am loving it. I specially love the color and look of this one. Thanks for sharing this one.

  5. I love kathirikkai in kara kuzhambhu. tasty and yummy.

  6. luv the recipe, the click looks very tempting.

  7. yum... Looking forward to Seasame seed rice reciepe :)

  8. Every thing looks delicious! I'm looking forward to trying out this recipe!


  9. my fav katharikka kuzhambu. looks so beautiful

  10. mmmm spicy n tasty kuzhambu....

    Do drop in sometime

  11. Karthirika kuzambu with piping hot rice and some ghee... A bliss..


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