South Indian RecipesLunchVegetarian

Chettinad Style Potato Kara Kuzhambu Recipe

Name: Chettinad Style Potato Kara Kuzhambu Recipe
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 servings
Cuisine: South Indian Recipes
Ingredients: 5 potatoes (aloo) - cut into large cubes; 1 cup brinjal (baingan / eggplant) - halved; 2 tomatoes - quartered; 1 onion; 2 green chillies - slit to half; 4 tablespoon sambar powder; 1 cup tamarind water; 1 teaspoon turmeric powder (haldi); salt - to taste; 8 cloves garlic; 1 cup fresh coconut - shredded; 3 tablespoons poppy seeds; 2 tablespoons sesame (gingelly) oil - adjustable; 1 teaspoon mustard seeds; 1 teaspoon methi seeds (fenugreek seeds); 1 teaspoon chana dal (bengal gram dal); asafoetida (hing) - a pinch; 8 curry leaves

A vegetarian South Indian Recipes recipe with potatoes (aloo) - cut into large cubes, brinjal (baingan / eggplant) - halved, tomatoes - quartered. Ready in 1h 15m, serves 4.

Curated byAditi Iyer🇮🇳

Calories

830kcal

Estimated Cost

₹450-600

Carbs110g

Protein54g

Fats19g

Servings Scaler

Instructions

14 steps

1
To begin making the Chettinadu Style Potato Kaarakozhambu recipe, in a thick bottomed pan, heat all the oil
2
Add mustard seeds and let them splutter
tablespoons poppy seeds(3)mustard seeds(1 teaspoon)methi seeds (fenugreek seeds)(1 teaspoon)
3
Add the fenugreek seeds, chana dal, curry leaves and green chilli
green chillies - slit to half(2)tablespoons poppy seeds(3)mustard seeds(1 teaspoon)methi seeds (fenugreek seeds)(1 teaspoon)chana dal (bengal gram dal)(1 teaspoon)curry leaves(8)
4
Saute for 2 minutes
5
Add the onions and cook till they are soft
onion(1)
6
Add turmeric powder, sambar powder and salt
sambar powder(4 tablespoon)turmeric powder (haldi)(1 teaspoon)salt - to taste
7
Let it cook for about a minute
8
Add the potatoes, eggplant and tomatoes
potatoes (aloo) - cut into large cubes(5)tomatoes - quartered(2)
9
Pour in the tamarind pulp
tamarind water(1 cup)
10
Let the mixture cook till the raw smell of tamarind goes and the vegetables are soft
tamarind water(1 cup)
11
Grind the coconut, garlic and poppy seeds into a fine paste
potatoes (aloo) - cut into large cubes(5)cloves garlic(8)fresh coconut - shredded(1 cup)tablespoons poppy seeds(3)mustard seeds(1 teaspoon)methi seeds (fenugreek seeds)(1 teaspoon)
12
Add to the cooking mixture and let it boil for about 20 minutes or till the raw smell of garlic is gone
cloves garlic(8)
13
Check for salt and adjust according to taste
salt - to taste
14
Serve Chettinadu Style Potato Kaarakozhambu along with Steamed Rice, Beetroot Thoran and Elai Vadam for a weekday meal

Rate this recipe

North Arcot Special Thavalai Dosai Recipe

⏱️ 90 min

Baby Corn and Green Peas Sabzi Recipe

⏱️ 40 min

Avarekalu Usli Recipe - Avarekalu Usli Recipe

⏱️ 40 min

Green zucchini tamarind broth recipe (turkey berry yummy pastry)

⏱️ 40 min

Back to Discover

Scan to Cook

Open this recipe page on your phone instantly by scanning the QR code.

Recipe Source: archanaskitchen.com

South Indian RecipesLunchVegetarian

Chettinad Style Potato Kara Kuzhambu Recipe

A vegetarian South Indian Recipes recipe with potatoes (aloo) - cut into large cubes, brinjal (baingan / eggplant) - halved, tomatoes - quartered. Ready in 1h 15m, serves 4.

Curated byAditi Iyer🇮🇳

Cook Time1h 15m

Calories

830kcal

Est. Cost₹450-₹600

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

110g(53%)

Protein

54g(26%)

Fats

19g(21%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

Ingredients Checklist

0 OF 18 COLLECTED

Directions

14 steps

1
To begin making the Chettinadu Style Potato Kaarakozhambu recipe, in a thick bottomed pan, heat all the oil
2
Add mustard seeds and let them splutter
tablespoons poppy seeds(3)mustard seeds(1 teaspoon)methi seeds (fenugreek seeds)(1 teaspoon)
3
Add the fenugreek seeds, chana dal, curry leaves and green chilli
green chillies - slit to half(2)tablespoons poppy seeds(3)mustard seeds(1 teaspoon)methi seeds (fenugreek seeds)(1 teaspoon)chana dal (bengal gram dal)(1 teaspoon)curry leaves(8)
4
Saute for 2 minutes
5
Add the onions and cook till they are soft
onion(1)
6
Add turmeric powder, sambar powder and salt
sambar powder(4 tablespoon)turmeric powder (haldi)(1 teaspoon)salt - to taste
7
Let it cook for about a minute
8
Add the potatoes, eggplant and tomatoes
potatoes (aloo) - cut into large cubes(5)tomatoes - quartered(2)
9
Pour in the tamarind pulp
tamarind water(1 cup)
10
Let the mixture cook till the raw smell of tamarind goes and the vegetables are soft
tamarind water(1 cup)
11
Grind the coconut, garlic and poppy seeds into a fine paste
potatoes (aloo) - cut into large cubes(5)cloves garlic(8)fresh coconut - shredded(1 cup)tablespoons poppy seeds(3)mustard seeds(1 teaspoon)methi seeds (fenugreek seeds)(1 teaspoon)
12
Add to the cooking mixture and let it boil for about 20 minutes or till the raw smell of garlic is gone
cloves garlic(8)
13
Check for salt and adjust according to taste
salt - to taste
14
Serve Chettinadu Style Potato Kaarakozhambu along with Steamed Rice, Beetroot Thoran and Elai Vadam for a weekday meal