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Hotel Style Kongu Nadu Brinjal Masala — ஹோட்டல் முறை கொங்கு நாடு கத்தரிக்காய் மசாலா
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Hotel Style Kongu Nadu Brinjal Masala

ஹோட்டல் முறை கொங்கு நாடு கத்தரிக்காய் மசாலா

60 mins Serves 3 Hard Chef Meenakshi Iyer Chettinad 4.8 (798)

A fiery tamarind kuzhambu with hotel style kongu nadu brinjal masala, slow simmered in gingelly oil until the oil separates — classic Tamil village cooking.

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Ingredients

Cup to gram converter

200 g

Cooking timer

00:00

Method

  1. 1

    Heat gingelly oil in a clay pot, splutter mustard and fenugreek, then fry small onions, garlic and curry leaves.

    Hotel Style Kongu Nadu Brinjal Masala step 1
  2. 2

    Add hotel style kongu nadu brinjal masala and saute for 3 minutes.

    Hotel Style Kongu Nadu Brinjal Masala step 2
  3. 3

    Add kuzhambu milagai thool, fry on low flame for a minute so the raw smell goes.

    Hotel Style Kongu Nadu Brinjal Masala step 3
  4. 4

    Pour in thick tamarind extract with salt and simmer 20-25 minutes until oil floats on top.

    Hotel Style Kongu Nadu Brinjal Masala step 4
  5. 5

    Rest for an hour before serving — the kuzhambu tastes better the next day.

    Hotel Style Kongu Nadu Brinjal Masala step 5

சமையல் குறிப்பு

மண் பானையில் செய்து, ஆற வைத்து பரிமாறினால் சுவை அபாரம்.

A clay pot and a full hour of resting are what give kuzhambu its depth.

Nutrition (per serving)

  • Calories: 462 kcal
  • Protein: 16 g
  • Carbs: 52 g
  • Fat: 17 g

Storage tips

Cool completely, store in a glass or steel container and refrigerate up to 2 days. Reheat on a low flame with a splash of water, never in a hurry.

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