Description

Kathirikai Murungakkai Kara Kuzhambu is a classic and popular South Indian gravy made with brinjal (eggplant) and drumstick. This spicy and tangy curry is known for its rich flavor profile derived from tamarind, spices, and the unique taste of the vegetables.

Ingredients

For the Curry Base

• 5-6 medium Brinjal (Kathirikai) (chopped into 1-inch pieces, soaked in water to prevent discoloration)
• 1-2 Drumstick (Murungakkai) (cut into 2-3 inch pieces)
• 15-20 Small Onion (Shallots) (peeled, whole or halved)
• 1 medium Tomato (finely chopped)
• Lemon sized ball Tamarind (soaked in 1.5 cups of warm water, extract pulp)

For the Masala Paste

• 2 tablespoons Sesame Oil (Gingelly Oil)
• 1 teaspoon Mustard Seeds
• 1/2 teaspoon Fenugreek Seeds
• 1 teaspoon Cumin Seeds
• 1 sprig Curry Leaves
• 5-6 cloves Garlic (crushed or finely chopped)
• 3-4 Dry Red Chillies (adjust to taste)
• 2 tablespoons Sambar Powder
• 1/2 teaspoon Turmeric Powder
• 1/4 teaspoon Asafoetida (Hing)

Other Ingredients

• Salt (to taste)
• Small piece Jaggery (optional) (for balancing flavors)
• 1 tablespoon Sesame Oil (for tempering)
• 1/2 teaspoon Mustard Seeds (for tempering)
• 1/2 teaspoon Urad Dal (for tempering)
• 1/4 teaspoon Fenugreek Seeds (for tempering)
• 1 sprig Curry Leaves (for tempering)

Instructions

1. Soak the tamarind in warm water for about 15-20 minutes and extract the pulp. Set aside.
2. Heat 2 tablespoons of sesame oil in a heavy-bottomed pot or kadai. Add mustard seeds, fenugreek seeds, and cumin seeds. Let them splutter.
3. Add curry leaves and dry red chillies. Saute for a few seconds.
4. Add the peeled small onions and crushed garlic. Saute until the onions become translucent.
5. Add the chopped tomatoes and cook until they become soft and mushy.
6. Add the chopped brinjal and drumstick pieces. Saute for 2-3 minutes.
7. Add turmeric powder, sambar powder, and asafoetida. Mix well and cook for a minute until the raw smell of the spice powders goes away.
8. Pour in the extracted tamarind pulp. Add salt to taste and the small piece of jaggery (if using). Mix well.
9. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the vegetables are tender and the gravy thickens. Stir occasionally to prevent sticking.
10. In a small pan, heat 1 tablespoon of sesame oil for tempering. Add mustard seeds, urad dal, and fenugreek seeds. Let the mustard seeds splutter and the urad dal turn golden brown.
11. Add curry leaves to the tempering and pour it over the simmering kuzhambu.
12. Stir the tempering into the kuzhambu and let it simmer for another 5 minutes to absorb the flavors.
13. Switch off the heat and let the kuzhambu rest for 10-15 minutes before serving. This allows the flavors to meld beautifully.