Chettinadu Style – Potato Kara kuzhambu Recipe


  • To start making the Chettinadu Model Potato Kara kuzhambu recipe, in a thick bottomed pan, warmth all of the oil.
  • Add mustard seeds and allow them to splutter. Add the fenugreek seeds, chana dal, curry leaves and inexperienced chilli. Saute for two minutes.
  • Add the onions and prepare dinner until they’re delicate. Add turmeric powder, sambar powder and salt. Let it prepare dinner for a couple of minute.
  • Add the potatoes, eggplant and tomatoes. Pour within the tamarind pulp.
  • Let the combination prepare dinner until the uncooked scent of tamarind goes and the greens are delicate.
  • Grind the coconut, garlic and poppy seeds right into a tremendous paste.
  • Add to the cooking combination and let it boil for about 20 minutes or until the uncooked scent of garlic is gone. Examine for salt and modify in keeping with style.
  • Serve Chettinadu Model Potato Kara kuzhambu together with Steamed Rice, Beetroot Thoran and Elai Vadam for a weekday meal.


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