Kathirikai Urulai Kizhangu Kara Kuzhambu: A Traditional Chettinad Delight
Kathirikai Urulai Kizhangu Kara Kuzhambu is a classic dish from the Chettinad region of Tamil Nadu, known for its bold flavors and aromatic spices. This vegetarian curry features the rich combination of brinjal (eggplant) and potatoes, cooked in a tangy tamarind and tomato-based gravy. The addition of fragrant spices like sambar powder, red chili powder, and asafoetida creates a hearty and satisfying curry. Perfectly paired with hot steamed rice and crispy fried pappad, this dish is a true testament to the culinary excellence of the Chettinad cuisine.
Cuisine: Chettinad
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Brinjal (Baingan / Eggplant) | 6, cubed |
| Potato (Aloo) | 1, cubed |
| Shallots | 15, finely chopped |
| Tomato | 1, finely chopped |
| Sambar Powder | 1 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Salt | 1/2 teaspoon |
| Water | 2 1/2 cups |
| Tamarind | Lemon-sized ball |
| For Tempering: | |
| Oil | 2 tablespoons |
| Asafoetida (Hing) | 1/8 teaspoon |
| Curry Leaves | A handful |
| Dry Red Chilli | 3, whole |
| Methi Seeds (Fenugreek Seeds) | 1/4 teaspoon |
| Mustard Seeds (Rai / Kadugu) | 1 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Servings: 4-5
Instructions
-
Prepare the Tempering:
- In a medium-sized pan, heat 2 tablespoons of oil over medium heat.
- Once the oil is hot, add 1 teaspoon of mustard seeds. Allow them to splutter, indicating the oil is ready.
- Add 1/4 teaspoon of methi seeds (fenugreek seeds), 1/8 teaspoon of asafoetida (hing), and 3 dry red chilies. Sauté for a few seconds, ensuring the spices infuse into the oil.
- Add 1 teaspoon of white urad dal (split) and fry it until it turns slightly brown.
-
-
Cook the Onions and Tomatoes:
- Add the finely chopped shallots (about 15 pieces) to the pan and sauté until they become translucent, about 3-4 minutes.
- Add the chopped tomato and cook it down until the tomato softens and releases its juices, forming a smooth paste.
-
Add the Vegetables and Spices:
- To the onion and tomato mixture, add the cubed brinjals (eggplants) and potatoes.
- Stir in 1 teaspoon of sambar powder, 1 teaspoon of red chili powder, and 1/2 teaspoon of salt. Mix well to ensure that the vegetables are evenly coated with the spices.
- Cover the pan and cook for 8-10 minutes, allowing the vegetables to soften.
-
Prepare the Tamarind Extract:
- In a separate bowl, heat 1/2 cup of water and add a lemon-sized ball of tamarind.
- Once the tamarind softens in the hot water, extract the juice and discard any seeds or pulp. Set the tamarind extract aside.
-
Simmer the Curry:
- Pour the tamarind extract into the pan with the cooked vegetables, followed by 2 cups of water.
- Stir everything together and bring the curry to a boil. Reduce the heat and simmer the curry on low for about 20-25 minutes, or until the brinjals and potatoes are tender and cooked through.
-
Finish the Dish:
- Continue to simmer the curry until the oil begins to separate from the gravy, indicating that the flavors have melded together beautifully. This is when the dish reaches its final consistency.
-
Serve:
- Serve the Kathirikai Urulai Kizhangu Kara Kuzhambu hot with freshly steamed rice and crispy fried pappad on the side. The spicy, tangy flavors make it an irresistible accompaniment that will elevate any meal.
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 3g |
| Carbohydrates | 20g |
| Dietary Fiber | 5g |
| Sugars | 5g |
| Fat | 5g |
| Saturated Fat | 1g |
| Sodium | 450mg |
Cooking Tips:
- Tamarind: Ensure the tamarind is fully soaked in hot water before extracting the juice. You can adjust the tanginess by varying the quantity of tamarind.
- Sambar Powder: The sambar powder adds a distinct flavor to the curry. If you don’t have ready-made sambar powder, you can make your own by dry roasting and grinding ingredients like coriander seeds, cumin, and fenugreek.
- Consistency: If you prefer a thicker gravy, you can reduce the amount of water slightly or let the curry simmer longer until the desired consistency is achieved.
Why You’ll Love This Recipe:
- Chettinad Special: This recipe brings the vibrant and bold flavors of Chettinad cuisine to your kitchen. With the right balance of spice and tang, it’s the perfect way to enjoy authentic Tamil Nadu flavors.
- Hearty and Satisfying: The combination of brinjal, potatoes, and a rich, spicy gravy makes this dish perfect for a filling lunch, best enjoyed with rice.
- Versatile: While traditionally served with rice, this curry also pairs wonderfully with rotis or dosas, making it a versatile option for any meal.
Enjoy the aromatic, spicy, and tangy Kathirikai Urulai Kizhangu Kara Kuzhambu as part of your lunch today! Its rich, flavorful gravy is sure to satisfy your taste buds and transport you to the heart of Chettinad cuisine.
