Chettinad Kathrikai Ketti Kozhambu Recipe

Recipe By Slurrp

Chettinad Kathrikai Ketti Kozhambu is a traditional South Indian curry made with brinjals (eggplants) cooked in a spicy and tangy tamarind-based gravy. This dish is known for its rich flavors and aromatic spices, which are characteristic of Chettinad cuisine. The brinjals are first sautéed and then simmered in a flavorful gravy made with tamarind, onions, tomatoes, and a blend of spices. This delicious curry pairs well with steamed rice or roti.

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30minstotal
30m.total
Chettinad Kathrikai Ketti Kozhambu
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Ingredients for Chettinad Kathrikai Ketti Kozhambu Recipe

  • 125 gram Brinjals, Cut Into Quarters
  • 1/2 tablespoon Oil
  • 1/4 teaspoon Mustard Seeds
  • 0.13 teaspoon Fenugreek Seeds
  • as per your need A Few Curry Leaves
  • 1/2 Onions, Finely Chopped
  • 1/4 tablespoon Ginger Garlic Paste
  • 0.13 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • 1/4 tablespoon Coriander Powder
  • As required Salt To Taste
  • 1/2 Tomatoes, Chopped
  • 1/4 Lemon Sized Ball Of Tamarind, Soaked In Water And Pulp Extracted
  • 1/2 cup Water
  • as required Coriander Leaves For Garnish

Directions: Chettinad Kathrikai Ketti Kozhambu Recipe

Cooking Directions

  • STEP 1.Heat oil in a pan and sauté the brinjals until they turn golden brown. Remove and set aside.
  • STEP 2.In the same pan, add mustard seeds, fenugreek seeds, and curry leaves. Once they splutter, add chopped onions and sauté until golden brown.
  • STEP 3.Add ginger-garlic paste, turmeric powder, red chili powder, coriander powder, and salt. Cook for a minute.
  • STEP 4.Add chopped tomatoes and cook until they turn mushy. Then add tamarind pulp and water. Bring it to a boil.
  • STEP 5.Add the sautéed brinjals and simmer for 10-15 minutes until the flavors blend well. Garnish with coriander leaves.
  • STEP 6.Serve hot with steamed rice or roti.

Cooking Tips

  • Choose small and tender brinjals for this recipe as they cook faster and have a better texture.
  • Make sure to sauté the brinjals until they turn golden brown to enhance their flavor.
  • Adjust the spice levels according to your preference by adding more or less red chili powder.
  • For a richer taste, you can also add coconut milk to the gravy.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Storage and Serving

  • Store the leftover curry in an airtight container in the refrigerator.
  • Reheat the curry before serving and adjust the consistency by adding water if needed.
  • Serve the Chettinad Kathrikai Ketti Kozhambu with steamed rice or roti for a delicious meal.
Nutrition
value
114
calories per serving
6 g Fat3 g Protein12 g Carbs5 g FiberOther

Current Totals

  • Fat
    6g
  • Protein
    3g
  • Carbs
    12g
  • Fiber
    5g

MacroNutrients

  • Carbs
    12g
  • Protein
    3g
  • Fiber
    5g

Fats

  • Fat
    6g

Vitamins & Minerals

  • Calcium
    47mg
  • Iron
    2mg
  • Vitamin A
    887mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    53mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    24mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    38mg
  • Manganese
    < 1mg
  • Phosphorus
    61mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp