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Sunday, 28 January 2018

Village Karakuzhambu - கிராமத்து காரக்குழம்பு.

Posted by Swaminatha Sharma
Posted on 27/01/2018

A Typical karakuzhambu among the interior villages around Trich, Karur, Vaathalai, area, is made of special method with Brinjal. Are you aware of this members ?.. The flavor is arrived with the mixing of right proportion of the home-made powders and then its brought to cooking with Brinjal..  Here goes the typical recipe of Village Kara-Kuzhambu. கிராமத்து காரக்குழம்பு.

Soak lemon size tamarind in Warm water for 20 mins, extract juice and filter it. To this add 1/2 tsp Turmeric Powder, 1 tsp Red Chilly Powder and 1 tsp Coriander Powder, mix well and keep ready. In a Iron Satti (Vaanali), add 1/2 tsp of oil, temper mustard Seeds, Jeera, Curry leaves, Methi seeds, a pinch of Asafoetida and saute well. To this add Chopped Brinjal (2 inch size) and saute well. Add now 5 tsp of Gingelly oil and mix well. Once brinjal is cooked, add the Tamarind Juice and bring to boil in medium flame for about 10 to 20 mins. After 5 mins of boiling, add Kal-Uppu and mix well and cover with a lid until all are cooked. Remove the lid and mix well. You can see, oil starts oozing out on the top. Switch off flame and your Typical / Authentic Village style No-Onion / No-Garlic Village Kaara-Kuzhambu is ready.

Note : In villages, Cooked mochai seeds are added along with Brinjal. Some people add Kaaramani Payaru too. Some people make with Muthina Paagarkai + Mochai Kaarakuzhambu. It all depends on the vegetable available and the taste one requires to make this Village Karakuzhambu.
Village Karakuzhambu - கிராமத்து காரக்குழம்பு.
Posted by Swaminatha Sharma on 27/01/2018

A Typical karakuzhambu among the interior villages around Trich, Karur, Vaathalai, area, is made of special method with Brinjal. Are you aware of this members ?.. The flavor is arrived with the mixing of right proportion of the home-made powders and then its brought to cooking with Brinjal..  Here goes the typical recipe of Village Kara-Kuzhambu. கிராமத்து காரக்குழம்பு.

Soak lemon size tamarind in Warm water for 20 mins, extract juice and filter it. To this add 1/2 tsp Turmeric Powder, 1 tsp Red Chilly Powder and 1 tsp Coriander Powder, mix well and keep ready. In a Iron Satti (Vaanali), add 1/2 tsp of oil, temper mustard Seeds, Jeera, Curry leaves, Methi seeds, a pinch of Asafoetida and saute well. To this add Chopped Brinjal (2 inch size) and saute well. Add now 5 tsp of Gingelly oil and mix well. Once brinjal is cooked, add the Tamarind Juice and bring to boil in medium flame for about 10 to 20 mins. After 5 mins of boiling, add Kal-Uppu and mix well and cover with a lid until all are cooked. Remove the lid and mix well. You can see, oil starts oozing out on the top. Switch off flame and your Typical / Authentic Village style No-Onion / No-Garlic Village Kaara-Kuzhambu is ready.


Note : In villages, Cooked mochai seeds are added along with Brinjal. Some people add Kaaramani Payaru too. Some people make with Muthina Paagarkai + Mochai Kaarakuzhambu. It all depends on the vegetable available and the taste one requires to make this Village Karakuzhambu.

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