Lunch
Chettinad Style Potato Kara Kuzhambu Recipe Made Simple
This homemade Chettinad Style Potato Kara Kuzhambu Recipe Made Simple recipe is flavorful, easy to prepare and suitable for Lunch diets....
⏱️
15 Min Prep
🔥
60 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- 5 Potatoes (Aloo) - cut into large cubes
- 1 cup Brinjal (Baingan / Eggplant) - halved
- 2 Tomatoes - quartered
- 1 Onion
- 2 Green Chillies - slit to half
- 4 tablespoon Sambar Powder
- 1 cup Tamarind Water
- 1 teaspoon Turmeric powder (Haldi)
- Salt - to taste
- 8 cloves Garlic
- 1 cup Fresh coconut - shredded
- 3 tablespoons Poppy seeds
- 2 tablespoons Sesame (Gingelly) Oil - adjustable
- 1 teaspoon Mustard seeds
- 1 teaspoon Methi Seeds (Fenugreek Seeds)
- 1 teaspoon Chana dal (Bengal Gram Dal)
- Asafoetida (hing) - a pinch
- 8 Curry leaves
Instructions
1
To begin making the Chettinadu Style Potato Kaarakozhambu method, in a thick bottomed skillet, burning up all the cooking oil.introduce mustard seeds and let them splutter.
2
introduce the fenugreek seeds, chana dal, curry leaves and green chilli.
3
Saute for 2 mins.introduce the onions and stew till they are soft.
4
introduce turmeric dusting perfumed element, sambar dusting perfumed element and table salt.
5
Let it stew for about a minute.introduce the potatoes, eggplant and tomatoes.
6
stream in in the tamarind pulp.Let the mixture stew till the raw smell of tamarind goes and the vegetables are soft.Grind the coconut, garlic and poppy seeds into a fine paste.introduce to the crafting mixture and let it heat to boiling point for about 20 mins or till the raw smell of garlic is gone.
7
Check for table salt and adjust according to taste.offer Chettinadu Style Potato Kaarakozhambu along with Steamed Rice, Beetroot Thoran and Elai Vadam for a weekday meal.
Recipe Information
Cuisine
South Indian Recipes
South Indian Recipes
Course
Lunch
Lunch
Diet
Vegetarian
Vegetarian
Total Time
75 mins
75 mins
Recipe Time chart
Preparation Time
15 minsCooking Time
60 minsTotal Time
75 minsMaster Chef
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