To start making the Chettinad Fashion Kara Kuzhambu Recipe, we are going to first make the masala.
Warmth a small pan on medium warmth; add fenugreek seeds, coriander seeds, fennel seeds, crimson chillies. Roast these spices till the aroma wafts within the air. Stir within the freshly grated coconut and roast for an additional 2 to three minutes.
Flip off the warmth and permit the spices to chill. Switch the spices right into a mixer jar, add 1/2 cup heat water and grind to make a easy paste.
To cook dinner the kara kuzhambu, warmth oil in a strain cooker over medium warmth; add the onion, garlic and saute for a couple of minutes till the onion softens. Add the chopped tomatoes and saute till the tomatoes are mushy.
Stir within the potatoes, brinjal, jaggery, tamarind water, sambar powder and salt. Stress cook dinner for 3 to whistles and switch off the warmth and permit the strain to launch naturally.
Within the meantime, make the seasoning; warmth oil in a tadka pan; add the mustard seeds and curry leaves and permit it to crackle. Flip off the warmth and hold apart.
As soon as the strain releases, stir within the coconut combination, the seasoning combination and provides the Chetinnad Kara Kuzhambu a brisk boil for 3 to 4 minutes. Verify the salt and alter in response to style.
Serve scorching Chettinadu Fashion Potato Kaarakozhambu together with Steamed Rice, Beetroot Thoran and Elai Vadam for a weekday meal.
