Kara Kuzhambu

Ingredients

    Brinjal - 3 nos
    Small Onion (Sambar Onion) - 10 whole
    Fenugreek - 1 1/2 tbs
    Bengal gram - 1 tbs
    Tomato - 1 Chopped (Small)
    Red chilly - 3 nos
    Garlic – 1 bulb
    Pepper corn - 5 nos
    Grated Coconut – 2 tbs
    Asafoetida -1 tsp
    Coriander seed - 2 tbs
    Tamarind juice – 1/4 cup
    Turmeric powder - 1 tsp
    Mustard seed - 2 tsp
    Grated Jaggery - 2 tbs
    Urad Dal - 2 tbs
    Cumin seeds - 1 tbs
    Gingly oil - 7 tbs

Preparation

    Dry roast (dont add oil for frying) fenugreek and grind to fine powder and keep it aside
    Fry & Grind to fine paste the following : 3 Onions+2 Red Chilli+2 tbs of Coriander seed+Coconut piece+ 1 tbs Bengal gram+ 1 tsp Urad dal + 5 nos pepper corn+ 1 tbs cumin seed
    Heat oil in pan and pop mustard, Urad Dal, Garlic then add onions and fry until it turns brown / transparent.
    Sprinkle fenugreek powder, then add turmeric powder and asafoetida.
    Add chopped tomato and mix well.
    Now put fried Brijal (Cut into pieces along side or keept it whole if the size is too small. Put excess Gingly oil)
    Pour the ground mixture then add tamarind water ( not too thick or too diluted )
    Add the ground paste, salt & Jaggery.
    Once done pour 5 tbs of Gingly oil over the Karakuzhambu
    Serve with boiled rice.

Note

    Brinjal, ladies finger can be added to this spicy gravy.
    Cut two halves if the onion size is quite bigger in size.