Kathiri Urulai Masala Kuzhambu: A Flavorful Brinjal and Potato Gravy
Kathiri Urulai Masala Kuzhambu is a delectable South Indian dish that showcases the unique flavors of brinjal (eggplant) and potato simmered in a tangy tamarind gravy. This dish is a perfect blend of spices, making it an ideal accompaniment to steamed rice or various South Indian breakfast items. With a rich, aromatic profile and a creamy texture from the coconut, this recipe will surely become a favorite in your culinary repertoire.
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 |
| Dry Red Chillies | 4 |
| Mustard seeds | 1 teaspoon |
| Cinnamon Stick (Dalchini) | 1 inch |
| Curry leaves | 1 sprig |
| Sunflower Oil | 1 tablespoon |
| Salt | To taste |
| Water | As needed |
Nutritional Information
While specific nutritional values can vary based on serving sizes and preparation methods, here’s a general estimate for one serving of Kathiri Urulai Masala Kuzhambu:
| Nutrient | Value |
|---|---|
| Calories | Approximately 150 |
| Protein | 3g |
| Carbohydrates | 22g |
| Dietary Fiber | 4g |
| Fat | 7g |
| Sodium | 300mg |
Preparation Time
| Task | Time (minutes) |
|---|---|
| Preparation | 10 |
| Cooking | 30 |
| Total Time | 40 |
Servings
This recipe serves 4 people, making it an excellent choice for family dinners or gatherings.
Instructions
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Prepare the Tamarind: Begin by soaking the tamarind in 1 cup of hot water for about 10 minutes. After soaking, extract the pulp and set it aside. This step is essential as it imparts a tangy flavor to the Kuzhambu.
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Heat the Oil: In a heavy-bottomed pan, heat a tablespoon of sunflower oil over medium heat. Once the oil is hot, add the mustard seeds and allow them to crackle. This step is crucial for releasing the mustard’s flavor into the oil.
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Add Aromatics: When the mustard seeds begin to crackle, introduce the cinnamon stick and curry leaves to the pan. Sauté them for about a minute until fragrant, which will enhance the dish’s aroma.
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Sauté the Onions: Add the finely chopped onion to the pan and sauté until it turns soft and translucent. This step usually takes about 3-4 minutes and forms the base of the gravy.
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Incorporate the Vegetables: Now, add the diced brinjal and potato to the pan. Mix everything well, then cover the pan with a lid. Allow the vegetables to cook until they are half done, which should take around 3-4 minutes.
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Add Tomatoes: Stir in the finely chopped tomato and continue cooking until the tomatoes become mushy. This will help thicken the gravy and add flavor.
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Mix in the Tamarind Pulp and Spices: Add the extracted tamarind pulp, turmeric powder, red chilli powder, and salt to the pan. Let this mixture simmer for another 3-4 minutes, allowing the flavors to meld.
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Prepare the Coconut Paste: In a mixer jar, combine the grated coconut, khus khus, fennel seeds, cashews, and dry red chillies. Grind these ingredients into a smooth paste. This paste will add richness and texture to the Kuzhambu.
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Final Steps: Add the coconut paste to the gravy and mix well. Allow it to boil for an additional 2-3 minutes. This final step will ensure that all flavors are combined harmoniously.
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Serve: Once cooked, turn off the heat. Your delicious Kathiri Urulai Masala Kuzhambu is now ready to be served! Pair it with your choice of South Indian breakfast items like idli, dosa, or Kerala parotta. It also goes wonderfully with rotis or steamed rice accompanied by a refreshing beetroot raita.
Tips for the Perfect Kathiri Urulai Masala Kuzhambu
- Choose the Right Brinjal: Opt for fresh, firm brinjals with a vibrant color for the best flavor and texture.
- Adjust Spices: Feel free to adjust the level of red chilli powder based on your spice preference.
- Storage: This Kuzhambu can be stored in an airtight container in the refrigerator for up to 2 days. Reheat before serving.
- Serving Suggestions: For an extra touch, garnish with fresh coriander leaves before serving.
With its aromatic blend of spices and rich flavors, Kathiri Urulai Masala Kuzhambu is not just a meal; it’s a celebration of South Indian cuisine that you and your loved ones will cherish. Enjoy the culinary journey that this delightful dish offers!
