South Indian Foods

Kara Kuzhambu

Karal Kuzhambu

Cuisine Style: Tamilnadu, Cooking Time: 45 minutes, To Serve: 4, Take with: rice, Type: Lunch Gravy

Ingredients

  • Onion - 1 chopped
  • Fenugreek - 2 tsp *
  • Green chilly - 1
  • Tomato - 2 Chopped (Small)
  • Red chilly powder - 1 tbsp
  • Dry red chilly – 2
  • Ginger - A small piece
  • Garlic – 5 flakes
  • Tamarind – 10 gm
  • Turmeric powder - 1 tbsp
  • Mustard- tsp
  • Jaggery a little piece
  • Urad Dal - tsp
  • Cumin seeds - tsp
  • *Dry roast (dont add oil for frying) fenugreek and grind to fine powder.

Preparation

  • Dry roast the rice and the pepper and grind it along with onion (Half) into a smooth paste and keep it aside.
  • Smash ginger and garlic and keep aside.
  • Heat oil in pan and pop mustard, Urad Dal and cumin seeds and then add the chopped onions and fry until it turns brown / transparent.
  • Sprinkle fenugreek powder over the mixture.
  • Add the ginger and garlic paste and chopped tomato and mash the tomato well.
  • Now sprinkle the Chilly powder, the turmeric and add a cup of water and bring it to boil.
  • Once it is boiled add the tamarind extract and close it with a lid. Cook it for 5 more minutes.
  • Add the ground paste and salt.
  • Once the Curry becomes thick add a little piece of jaggery and simmer for 1 minute.
  • Serve with boiled rice.

Note

  • Brinjal, ladies finger can be added to this spicy gravy.

Tip

  • It’s a best side dish for Dosa and Idli.

How this Kara Kuzhambu recipe is Unique?

  • Grinding of onions with Urdal is unique combination that adds thick and taste to the gravy.

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