Kathiri Urulai Masala Kuzhambu (Brinjal and Potato Masala Gravy)
Description:
Kathiri Urulai Masala Kuzhambu is a flavorful and comforting South Indian gravy dish where brinjal (eggplant) and potatoes are simmered in a rich onion-tomato-tamarind base. The addition of freshly ground coconut, fennel seeds, khuskhus (poppy seeds), and a medley of spices infuses the gravy with a delightful aroma and taste, making it a perfect accompaniment to idli, dosa, parotta, or even rice. This dish is a wonderful blend of spices and vegetables that will surely tantalize your taste buds.
Cuisine:
South Indian
Course:
Main Course
Diet:
Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Brinjal (Baingan / Eggplant) | 2, diced |
| Potato (Aloo) | 1, diced |
| Tamarind | 20 grams (gooseberry sized) |
| Onion | 1, finely chopped |
| Tomato | 1, finely chopped |
| Red Chilli Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Fresh Coconut | 1/4 cup, grated |
| Fennel Seeds (Saunf) | 1 teaspoon |
| Khuskhus (Poppy Seeds) | 1 teaspoon |
| Cashew Nuts | 5 pieces |
| Dry Red Chillies | 4 pieces |
| Mustard Seeds (Rai / Kadugu) | 1 teaspoon |
| Cinnamon Stick (Dalchini) | 1 inch piece |
| Curry Leaves | 1 sprig |
| Oil | 1 tablespoon |
| Salt | To taste |
| Water | As needed |
Preparation Time:
10 minutes
Cooking Time:
30 minutes
Instructions:
-
Prepare Tamarind Pulp
Soak the tamarind in 1 cup of hot water for about 5 minutes. Once softened, extract the pulp and set it aside for later use. -
Cook the Spices
Heat 1 tablespoon of oil in a heavy-bottomed pan over medium heat. Once the oil is hot, add the mustard seeds and wait for them to crackle.
Add the cinnamon stick and curry leaves, sautéing for about 1 minute until the spices release their fragrance. -
Sauté the Onion
Add the finely chopped onion to the pan. Cook the onion for 3-4 minutes, stirring occasionally, until it turns soft and translucent. -
Add Brinjal and Potato
Now, add the diced brinjal and potato to the pan. Stir to coat the vegetables in the oil and spices. Cover the pan with a lid and let it cook for 3-4 minutes, allowing the brinjal and potatoes to soften slightly. -
Add Tomatoes and Cook
Add the finely chopped tomato to the pan and stir well. Cook the mixture for another 3-4 minutes, until the tomatoes turn soft and mushy. -
Season the Gravy
Add the prepared tamarind pulp to the pan, followed by turmeric powder, red chilli powder, and salt to taste. Mix well and let it cook for 3-4 minutes to allow the flavors to meld together. -
Make the Coconut Spice Paste
While the gravy simmers, place the grated coconut, fennel seeds, khuskhus, cashew nuts, and dry red chillies into a blender or mixer jar. Grind it all into a smooth paste, adding a little water if necessary. -
Finish the Gravy
Add the freshly ground coconut-spice paste to the pan. Stir to combine and let the gravy simmer for an additional 2-3 minutes, allowing it to thicken slightly and absorb all the flavors. -
Serve
Once the gravy reaches the desired consistency, turn off the heat. Serve Kathiri Urulai Masala Kuzhambu hot with any South Indian breakfast items like idli, dosa, or Kerala parotta. It also pairs wonderfully with steamed rice or rotis for a satisfying dinner. For an extra touch, serve with a side of beetroot raita for a refreshing contrast.
Serving Suggestions:
Kathiri Urulai Masala Kuzhambu can be enjoyed with a variety of South Indian staples, including:
- Idli or Dosa for a traditional South Indian breakfast or brunch.
- Kerala Parotta for a filling lunch or dinner.
- Steamed Rice or Rotis for a complete meal, especially when served with a raita or chutney on the side.
This recipe offers a delightful mix of textures from the brinjal and potatoes, along with a rich, aromatic gravy that makes every bite a comfort-filled experience.
Nutritional Information (per serving):
Calories: 150 kcal
Protein: 2g
Carbohydrates: 20g
Fat: 9g
Fiber: 5g
Sodium: 200mg
Sugar: 6g
Tips:
- Adjust Spice Levels: You can control the heat of the dish by adjusting the amount of red chilli powder and dry red chillies according to your taste preference.
- Substitute Coconut: If fresh coconut is not available, you can use desiccated coconut or even coconut milk as an alternative.
- Add Vegetables: For added variety, you can incorporate other vegetables like carrots, beans, or peas into the gravy.
