Chettinad Style Kara Kuzhambu Recipe with Potato and Brinjal by Archana’s Kitchen


by Sil Pancho



  • To begin making the Chettinad Style Kara Kuzhambu Recipe, we will first make the masala. 

  • Heat a small pan on medium heat; add fenugreek seeds, coriander seeds, fennel seeds, red chillies. Roast these spices until the aroma wafts in the air. Stir in the freshly grated coconut and roast for another 2 to 3 minutes. 

  • Turn off the heat and allow the spices to cool. Transfer the spices into a mixer jar, add 1/2 cup warm water and grind to make a smooth paste.

  • To cook the kara kuzhambu, heat oil in a pressure cooker over medium heat; add the onion, garlic and saute for a few minutes until the onion softens. Add the chopped tomatoes and saute until the tomatoes are mushy.

  • Stir in the potatoes, brinjal, jaggery, tamarind water, sambar powder and salt. Pressure cook for 3 to whistles and turn off the heat and allow the pressure to release naturally.

  • In the meantime, make the seasoning; heat oil in a tadka pan; add the mustard seeds and curry leaves and allow it to crackle. Turn off the heat and keep aside. 

  • Once the pressure releases, stir in the coconut mixture, the seasoning mixture and give the Chetinnad Kara Kuzhambu a brisk boil for 3 to 4 minutes. Check the salt and adjust according to taste.

  • Serve hot Chettinadu Style Potato Kaarakozhambu along with Steamed RiceBeetroot Thoran and Elai Vadam for a weekday meal.

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