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

Ingredients :
1 cup	Curd
small piece	Ginger
2 pinch	Asafoetida powder
2 or 3	Katharikkai, chop into 1 in, long pieces
1/4 Tsp	Turmeric powder
2 Tsp	Oil
1 Tsp	Salt [ Adjust ]
For masala :
3 Tsp	Grated Coconut
1 Tsp	Gram dhal
1/2 Tsp	Raw Rice
11/2 Tsp	Cumin seeds
1/2 Tsp	Coriander seeds
4 or 5	Black pepper
2 Cloves	Garlic
4 or 5	small Onion or
1 small size	Onion
2 or 3	Green chilly [ Adjust ]
10 to 15	Curry Leaves [ Optional ]
1 or 2	Red chilly [ Adjust ]
small piece	Ginger
small piece	Turmeric tuber [ optional ]
1/4 Tsp	Salt [ adjust ]
To Temper :
1/2 Tsp	Mustard seeds
1/2 Tsp	Cumin seeds
1 Tsp	Urad dhal
1/4 Tsp	asafoetida powder
1	Red chilly, break into pieces
20	Curry leaves
1 Tsp	Oil

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.

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Vadai Morekuzhambu	Vazhaipoo paruppu urundai kuzhambu	vazhaipoo kuzhambu
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For other sambar and kuzhambu varieties

Sambar & Kuzhambu