Our family's visits to Chennai are like a gastronomic adventure, and the highlight of these trips has always been the incredible spread of delicious food served by our warm and loving relatives. Among the various culinary delights, one dish that never fails to captivate my taste buds is Karakkuzhambu.
Every time I savour this flavorful dish, I can't help but marvel at its resemblance to Kerala's beloved Vegetable Theeyal. (You can find the Veg Theeyal recipe here: (Link to the Veg Theeyal recipe: http://foodomania-seema.blogspot.in/2014/08/vegetable-theeyal.html -copy paste the link to the browser and view the page.)- just copy and paste the link into your browser to explore the recipe.)
The intriguing part for me was the similarity in appearance, yet the distinct taste that set Karakkuzhambu apart. It left me pondering about the secret behind this delightful dish. Curiosity got the better of me, and I couldn't resist asking my sister-in-law for the recipe. Lucky for me, she generously shared the detailed recipe for Karakkuzhambu, and I'm excited to pass it on to you. Take a look and embark on a culinary journey with this mouthwatering recipe! Enjoy!
Ingredients
- Brinjal- 4-5 nos
- Drumstick- 1 no
- Tomatoes- 2 medium sized
- Onion- 1 large
- Garlic- 9 to 10 cloves
- Tamarind - the size of a gooseberry
- Chilly Powder- 1/2 tsp
- Coriander Powder- 1 1/2 tsp
- Turmeric Powder- 1/4 tsp
- Asafoetida- A pinch would do
- Salt-
- Water-
- Curry leaves
For tempering
- Oil- 3 tbsp
- Mustard seeds- 1/2 tsp
- Fenugreek seeds- 1/8 tsp
- Toor dal- 1 tsp
- jeera- 1 tsp
For grinding
- Coconut (grated)- 3/4 cup
- Onion- 1 ( You may use 6 shallots instead)
Method
Step 1
- Heat a frying pan
- Add oil
- Add toor dal, urad dal, fenugreek seeds and jeera seeds
- Keep it aside to cool
- After cooling, grind them to a powder
- Keep the dal powder aside
Step 2
- In the same pan, add mustard seeds allow it to splutter
- Add curry leaves and the cut onions and tomatoes
- Saute well
- When the tomatoes are cooked, add Chilly powder, coriander powder, turmeric powder and saute well.
- Add the tamarind paste to the pan with salt and allow to boil
- Now add the vegetables and mix well
- Add more water for the vegetables to cook and let it boil
- As soon as it starts boiling, add the dal powder to curry
- Allow it to boil for a few minutes
- Serve with rice
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