Chettinad Kara Kuzhambu, Kara Kulambu Recipe

I love tamarind based gravies so much. Kara Kuzhambu is one of our favorite lunch time dishes. I have shared a simple kara kuzhambu recipe before. But this recipe is dynamite. We make a masala paste with spices and the masala paste adds a lot of flavour and richness to the curry. Drumsticks are the traditional choice of veggie for kara kuzhambu. I have used drumsticks and brinjal today.

First we will make the masala paste. Take a pan and add in sesame oil (gingely oil). Add in the fenugreek seeds ( dont add a lot or the curry will become bitter ), coriander seeds, fennel seeds, dried red chillies. Fry till the seeds are slightly browned and very aromatic. Add in the fresh shredded coconut and fry for a couple of minutes. Switch off the flame.

Add in the sambar powder and salt. Mix well and let it rest in the pan for a couple of minutes. The residual heat from the pan will warm the sambar powder.

Grind the cooled mixture with half a cup of water in a mixie to a smooth paste. Set aside.

Heat sesame oil in a pressure pan. Add in the mustard seeds and curry leaves. Let it splutter. Add in the chopped onions and the tomatoes.

Add in the drumstick and brinjal. Add half a cup of water. Add in the ground masala paste, tamarind paste and jaggery. I use home made tamarind paste which works so well and makes for one chore less everyday. Here is the recipe for homemade tamarind paste. I do not mix the mixture as I do not want the masala paste to burn at the bottom. Just cover the pan and cook for 2 whistles. Switch off the flame and wait for the pressure release naturally.

Open the cooker and mix well. Serve hot with rice.

Chettinad Kara Kuzhambu, Kara Kulambu Recipe

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Recipe for Chettinad Kara Kuzhambu, Tamil Style Murungakkai Kara Kuzhambu, Drumstick and Brinjal in Tamarind gravy.

Author: Kannamma - Suguna Vinodh

Recipe type: Lunch

Cuisine: Tamilnadu

Serves: 5-6 servings

Ingredients

For Masala Paste

• 1 teaspoon sesame oil (gingely oil)
• 1 teaspoon fenugreek seeds
• 1 teaspoon coriander seeds
• 1 teaspoon fennel seeds
• 2 dried red chillies
• ¼ cup fresh shredded coconut
• 2 teaspoon sambar powder
• 1 teaspoon salt

Other Ingredients

• 1 teaspoon sesame oil (gingely oil)
• ¼ teaspoon mustard seeds
• 2 sprigs curry leaves
• 1 medium sized onion, chopped
• 1 ripe tomato, chopped
• 5 brinjals, chopped
• 1 drumstick, chopped
• 4 tablespoon tamarind paste
• 1 teaspoon jaggery

Instructions

1. Take a pan and add in sesame oil (gingely oil). Add in the fenugreek seeds, coriander seeds, fennel seeds, dried red chillies. Fry till the seeds are slightly browned and very aromatic. Add in the fresh shredded coconut and fry for a couple of minutes. Switch off the flame.
2. Add in the sambar powder and salt. Mix well and let it rest on the pan for a couple of minutes. The residual heat from the pan will warm the sambar powder.
3. Grind the cooled mixture with half a cup of water in a mixie to a smooth paste. Set aside.
4. Heat sesame oil in a pressure pan. Add in the mustard seeds and curry leaves. Let it splutter. Add in the chopped onions and the tomatoes.
5. Add in the drumstick and brinjal. Add half a cup of water. Add in the ground masala paste, tamarind paste and jaggery. I do not mix the mixture as I do not want the masala paste to burn at the bottom. Cook for 2 whistles. Switch off the flame and wait for the pressure release naturally.
6. Serve hot with rice.

3.5.3208

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