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Wednesday, April 29, 2020

Katharikkai-Morekuzhambu

#KatharikkaiMorekuzhambu #BrinjalMorekuzhambu : #Katharikkai is called #Brinjal in English and also known as #Eggplant. It is one of the vegetables suitable for preparing sambar, kuzhambu, kootu, dry curry, masala curry, kurma, chutney, mixed rice and so on. It is also one of the most suitable vegetables apart from bottle gourd and pumpkin to prepare a tasty mor kuzhambu.

The method of preparing Katharikkai mor kuzhambu is just the same way as that of any other mor kuzhambu. But the way of cooking brinjal slightly differs from others.

The taste of #morekuzhambu [ #morkuzhambu ] varies with the taste of the curd and also on the vegetable taken. But the gravy comes out good only with fresh curd or slightly sour curd.

There are five stages to prepare a tasty #morekuzhambu



  • Beat the curd adding 1/4 tsp of asafoetida and crushed ginger
  • Grind coconut, cumin, chilly and soaked gram dhal & rice along with other ingredients into a smooth paste
  • Boil the vegetable
  • Finally simmer boiled vegetable adding prepared coconut paste and then curd
  • Temper mustard seed, cumin seed, split black gram, broken red chilly, asafoetida and curry leaves

Katharikkai morekuzhambu [ Brinjal buttermilk kuzhambu ]


Ingredients :
1 cupCurd
small pieceGinger
2 pinchAsafoetida powder
2 or 3Katharikkai, chop into 1 in, long pieces
1/4 TspTurmeric powder
2 TspOil
1 TspSalt [ Adjust ]
For masala :
3 TspGrated Coconut
1 TspGram dhal
1/2 TspRaw Rice
11/2 TspCumin seeds
1/2 TspCoriander seeds
4 or 5Black pepper
2 ClovesGarlic
4 or 5small Onion or
1 small sizeOnion
2 or 3Green chilly [ Adjust ]
10 to 15Curry Leaves [ Optional ]
1 or 2Red chilly [ Adjust ]
small pieceGinger
small pieceTurmeric tuber [ optional ]
1/4 TspSalt [ adjust ]
To Temper :
1/2 TspMustard seeds
1/2 TspCumin seeds
1 TspUrad dhal
1/4 Tspasafoetida powder
1Red chilly, break into pieces
20Curry leaves
1 TspOil
Coriander leaves to garnish.

Method :
Soak gram dhal and raw rice half an hour before starting to prepare morekuzhambu [ mor kuzhambu ].

Beat curd with a ladle or spoon to make it smooth.

Add smashed ginger piece & asafoetida powder and keep aside.

Take all the ingredients for masala in a mixer grinder jar and grind without adding water.
Then add water and grind into a fine paste.
Transfer into a bowl and keep aside.

Heat a kadai on a stove over slow flame.
Add 2 Tsp of oil and put chopped pieces of katharikkai, a pinch of turmeric powder & salt.
Saute for a minute and cook it closed on slow flame till katharikkai pieces become soft.
Add prepared masala, 1 to 1 1/4 cup of water and mix well.
Allow to simmer for 5 minutes or until the raw smell goes off.

Now completely reduce the flame and add beaten curd.
Adjust salt and mix well.
Simmer over the stove until first few bubbles starts coming up.
Tear five to six curry leaves and put them on boiling kuzhambu.
Turn off stove and transfer into a serving bowl.

Keep a kadai with oil on a slow flame.
When the oil becomes hot crackle mustard seeds.
Then add cumin and then chilly pieces.
Now add urad dhal.
Add curry leaves and asafotida after urad dhal turns golden color.
Pour tempered ingredients over more kuzhambu.
Garnish with chopped coriander leaves.

Tasty tasty more kuzhambu is ready.
Mix dhal [ paruppu ] with hot rice adding 1/2 tsp of ghee and enjoy it with Katharikkai morekuzhambu.
Katharikkai morekuzhambu [ mor kuzhambu ] can also be mixed with rice and relished with any dry curry or  vegetable stir fry of your choice.

Katharikkai morekuzhambu [ Brinjal buttermilk kuzhambu ]




Other recipes you might like to try

Papaya Pineapple Salad
Papaya Pineapple Salad
Papaya Carrot Salad
Papaya Carrot Salad
Papaya Soup
Papaya Soup


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Vadai Morekuzhambu
Vadai
Morekuzhambu
Vazhaipoo paruppu urundai kuzhambu
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vazhaipoo kuzhambu
vazhaipoo kuzhambu
Aviyal
Aviyal
kadappa
kadappa


For other sambar and kuzhambu varieties

Sambar & Kuzhambu



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