To start making the Chettinad Taste Kara Kuzhambu Recipe, we will be able to first make the masala.
Warmth a small pan on medium warmth; upload fenugreek seeds, coriander seeds, fennel seeds, crimson chillies. Roast those spices till the aroma wafts within the air. Stir within the freshly grated coconut and roast for every other 2 to three mins.
Flip off the warmth and make allowance the spices to chill. Switch the spices right into a mixer jar, upload 1/2 cup heat water and grind to make a clean paste.
To prepare dinner the kara kuzhambu, warmth oil in a power cooker over medium warmth; upload the onion, garlic and saute for a couple of mins till the onion softens. Upload the chopped tomatoes and saute till the tomatoes are comfortable.
Stir within the potatoes, brinjal, jaggery, tamarind water, sambar powder and salt. Power prepare dinner for three to whistles and switch off the warmth and make allowance the power to unencumber naturally.
Within the intervening time, make the seasoning; warmth oil in a tadka pan; upload the mustard seeds and curry leaves and make allowance it to crackle. Flip off the warmth and stay apart.
As soon as the power releases, stir within the coconut combination, the seasoning combination and provides the Chetinnad Kara Kuzhambu a brisk boil for three to four mins. Test the salt and modify in keeping with style.
Serve sizzling Chettinadu Taste Potato Kaarakozhambu in conjunction with Steamed Rice, Beetroot Thoran and Elai Vadam for a weekday meal.