Kathrikka Masala Kozhambu

Recipe by
Total Time:
15-30 minutes
Rated 5 based on 100 votes
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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How to Make Kathrikka Masala Kozhambu

  • Cut the eggplant into 2-inch cubes, wash in running water and dry using a paper towel.
  • Pour oil in a kadai and shallow-fry the eggplant pieces golden brown.
  • Dry-roast the cumin seeds, dhania, aniseed, channa dal, urad dal, red chilli and poppy seeds.
  • Add coconut scrapings to the mixture and grind to a smooth paste.
  • Heat a little oil in a vessel, add mustard, cinnamon and cloves and allow them to splutter.
  • Add the tomato and fry for a while.
  • Add some water and the tamarind paste.
  • Add chilli powder and salt to taste and the masala paste.
  • When the kozhambu starts to boil, add the fried eggplant pieces and boil for some more time.
  • Garnish with curry leaves and cilantro.
  • Serve with plain hot rice or ghee rice.