Kathrikka Masala Kozhambu

Recipe by
Total Time:
15-30 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Healthy Easy Punjabi Dal, Best Methi Goju, Easy Brinjal Masala Kuzhambu

Rate This Recipe


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.