To start making the Chettinad style kalakuzambu recipe, we first make the masala.
Heat a small saucepan over medium heat; add fenugreek seeds, coriander seeds, fennel seeds, and red pepper. Toast these spices until the aroma fills the air. Add freshly grated coconut and toast for another 2 to 3 minutes.
Turn off the heat and let the spices cool. Place the spices in a mixing jar, add 1/2 cup warm water and grind to a smooth paste.
While the karakuzambu is cooking, heat the oil in a pressure cooker over medium heat; add the onions and garlic and sauté for a few minutes until the onions soften. Add chopped tomatoes and sauté until tomatoes become mushy.
Add potatoes, eggplant, jaggery, tamarind water, sambar powder and salt. Pressure cook for 3 seconds until it whistles, turn off the heat and let the pressure release naturally.
Meanwhile, make the dressing; heat oil in a tadka; add mustard seeds and curry leaves and allow to crackle. Turn off the heat and set aside.
Once the pressure is released, add the coconut mixture, seasoning mixture and boil the Chetinnad Kara Kuzhambu quickly for 3 to 4 minutes. Check the salt and adjust to taste.
Served with Hot Tinadu Style Potatoes Kaarakozhambu steamed rice, beetroot tolan and Eli Wadam A weekday meal.