BRINJAL KARA SMABHAR

   

 

India boasts over 20 unique sambar varieties today. The Maharashtrian version boasts simplicity, while the South Indian adaptations introduce grated coconut and different vegetables.

South Indian sambar is a delicious thick lentil stew made with toor dal aka lentils, mixed vegetables, tamarind & a special spice powder known as sambar masala powder. Vegetables like drumsticks, tomatoes, beans, carrots, pumpkin & okra are used.

"Kara Sambar" refers to a spicier version of traditional South Indian Sambar, essentially meaning "spicy sambar" - it's usually made by adding more red chilies or a hotter spice blend to the standard sambar paste, resulting in a significantly hotter flavor profile compared to a regular sambar. 

 

The main distinction is the increased level of chili peppers, giving it a more intense heat. Different regions in South India might have their own variations of "kara kuzhambu" (spicy gravy) which can be similar to a kara sambar. 

Like regular sambar, kara sambar typically includes vegetables like drumsticks, tomatoes, and lentils, but the spice blend is adjusted for more heat. 

Brinjal kara sambhar is a spicy dish that goes well not only with rice but also with idli, dosa, and idiyappam.

Its preparation demands extra attention and the accuracy of spices to bring in a taste that lingers for long hours in our minds.

Here in this kara smbhar more than curry leaves, coriander leaves should be added to the sambar to make it more flavoursome.

INGREDIENTS:

Brinjal

Onions

Green chillies

Garlic

Coconut

Gasa Gasa

Salt

Turmeric

Chilli powder

Oil

Mustard

Coriander leaves

Tamarind

PREPARATION:

Select good quality brinjal and chop length-wise. Take onions and chop them too.

Take a kadai, pour oil, and add brinjal, onions and green chillies.

Then soak tamarind in water and extract juice after some time.

Select and peel the skin of garlic pods, along with coconut and gasa gasa grind them in a mixer and make it to a smooth paste.

 When the brinjal and onions are fried to a golden brown colour, add red chilli powder and keep it aside.

Now in a heavy bottom pan, pour the tamarind juice and allow it to boil.

Then add salt, turmeric powder and the fried vegetables.

Allow it to simmer for some time, then add the smooth paste along with some water if required to bring it to sambhar consistency.

In a kadai, pour oil and add mustard seeds when they crackle pour it over the prepared BRINJAL KARA SAMBHAR.

Finally add chopped coriander leaves.

Mix well and serve hot with white rice and ghee.