Kara Kulambu (Kara Kuzhambu Recipe)

Kara Kuzhambu also known as kara kulambu is a popular South Indian gravy dish made with onions, tomatoes, brinjal, drumstick and thickened with a coconut masala. This is one of the family favorite kulambu recipes that we make for lunch to go with rice. You can customize this kara kuzhambu recipe as per your taste. Learn how to make kara kuzhambu with step by step pictures and video.

Kara Kulambu

Rice and kulambu is staple lunch in any South Indian home. We make it daily at home, I love to try different types of gravies so we won't get bored having the same thing again and again. Yesterday I made this kara kulambu recipe and served it with raw banana podimas, I added drumstick and brinjal in this. But you could add any veggies as you like. Everyone loved it so here you go with the recipe.

About Kara Kulambu (Kuzhambu)

Kara kuzhambu is a popular South Indian gravy dish usually served with steamed rice. It is one of the most staple dish in and around South Indian including chennai, madurai, karaikudi and many other.

Kara kuzhambu is also known as kulambu or kolambu. It a gravy made with onions or shallots, tomatoes as base and some kind of vegetables added. Brinjal, drumstick, raw mango, ladies finger, pumpkin, yam are some of the vegetables used in this recipe. For best tasting kara kuzhambu use homemade sambar powder which is my secret to get the perfect taste.

The characters of this gravy is sour, spicy, creamy with little bit of sweetness which makes this an awesome kulambu. The tangy taste comes from the tamarind added and the gravy is thickened with coconut paste. Make sure you check my 100+ kuzhambu recipe for rice.

Kara kuzhambu can be made in different ways, I have quite a few collection in this blog like Kathirikai kara kuzhambu, vendakkai kara kuzhambu and mochai kara kuzhambu.

For Non vegetarians, check my fish kara kuzhambu.

Watch Kara Kuzhambu Video

This video has this step by step picture of the cooking process curated together in video format. I have made slightly different version of making kara kuzhambu in my recipe video, check this kara kuzhambu 2.0

Kara Kulambu Ingredients

Onion & Tomatoes - I used onions in this recipe, but for better flavour and taste you can use peeled shallots or sambar onion. You can leave them whole which adds a sweet flavour.

Vegetables - drumstick, raw mango, ladies finger, pumpkin, yam are some of the vegetables used in this recipe.

Tempering - whole spices mustard, urad dal, cumin, fenugreek, curry leaves, asafoetida, dry red chillies and curry leaves are used for tempering which provides the aroma.

Sambar powder - I used turmeric and sambar powder in this recipe, If you don't have sambar powder, you can use a combination of coriander, chilli and cumin powder.

Coconut Masala - coconut is ground with onion and added in the gravy. You can add some black pepper and curry leaves into the coconut when grinding.

Variations

Brinjal Kara Kulambu - This is our favorite version so far. It is thick and spicy taste amazing with a plate of steamed rice.

Vendaikkai Kara kuzhambu - one of the best way to make ladies finger. This gravy is my family favorite recipe and I make it at least once a week.

Mochai Kara Kuzhambu - this dish is high in protein because of the beans added.

Tomato Kuzhambu - one of the simple recipe to try with tomatoes and it is delicious.

How to Make Kara kulambu (stepwise pictures)

Coconut Paste

1) First lets grind the masala we use for the kuzhambu. It is very basic masala of coconut and onion. You can use black pepper, cumin seeds or very little fennel seeds as well.

Take fresh coconut in a blender. Add in one small peeled and chopped onions. Instead of onions you can use peeled shallots.

2)Use little water and grind these two to a smooth puree. set aside till use.

Tempering Spices

3)Heat coconut oil in a pot. You can use a deep pot like a casserole, or use a kadai. Once the oil is medium hot, add in the whole spices. Make sure the oil is not super hot, else the spices may burn.

I used a combination of mustard, fenugreek seeds, cumin seeds, dry red chillies, asafoetida and curry leaves.

4)Let the spices sizzle in the oil for a minute so the flavours can release into the oil.

Making Kara Kuzhambu

5)Now add in roughly chopped onions. You can use peeled shallots that are left whole in this.

6)Add in chopped tomatoes. Even though this is optional, it adds a wonderful aroma.

7)Add in spice powders. I used turmeric powder and sambar powder.

Pro Tips: Add in a combination of 1 tbsp chilli powder, 3 tbsp coriander powder, 1 tsp cumin powder, 1 tsp turmeric powder, if you don't have sambar powder.

8)Add in salt and jaggery. Even though jaggery is optional, I think it balance the taste of the whole kuzhambu. So I strongly recommend you to add some.

9)Mix the whole spices really well for at least 2 minutes.

10)Pour in the tamarind juice which we extracted earlier.

11)Once tamarind is added, You can add more water to adjust the consistency of the kulambu.

Mix it really well and bring it to a boil. once it reaches a full boil, you have to boil for at least 4 to 5 minutes for the raw smell of the tamarind to disappear.

Adding Vegetables

12)Now add in your vegetables of choice. I am using drumstick and brinjal.

Pro Tip: drumstick, raw mango, ladies finger, pumpkin, yam are some of the vegetables used in this recipe.

13)Now cover the pot with a lid and cook on medium low heat for 5 minutes till vegetables are cooked.

14)Now you can see the vegetables are almost cooked.

Adding Coconut Paste

15)Now lower the flame and add in the coconut masala. Once coconut masala is added, you have to cook this on very low heat else the coconut may split.

16)Once coconut is added, mix well. Taste and adjust salt, tamarind and jaggery at this point.

17)Mix this really well and cook on low heat for 5 more minutes. I like to cover with a lid and cook on low heat.

18)Kara kuzhambu is ready to serve. Enjoy hot with steamed rice.

19)Enjoy.

Expert Tips

• You can use shallots instead of onions in this recipe. Shallots is traditionally added and imparts a sweet aroma to the kulambu.
• When grinding coconut, you can add ½ tsp of cumin seeds, black pepper, fennel seeds and curry leaves for more flavour.
• Once you add in the coconut paste, don't boil it too much. Cook on low heat so the coconut doesn't separate.
• You can taste and adjust the tamarind, jaggery and salt level accordingly.
• Add in a combination of 1 tbsp chilli powder, 3 tbsp coriander powder, 1 tsp cumin powder, 1 tsp turmeric powder, if you don't have sambar powder.
• drumstick, raw mango, ladies finger, pumpkin, yam are some of the vegetables used in this recipe.

Serving

Kara kuzhambu is best served with hot rice. But we have enjoyed it with idli and dosa as well. You can serve this kuzhambu with poriyal and thoran for a satisfying lunch.

Storage

Kara kuzhambu can be made a day in advance and stored in fridge. Reheat next day on stove top or in microwave on low heat for few minutes and serve.

Leftover kuzhambu can be stored in fridge and should be used within 3 days.

More Kuzhambu | Kulambu Recipes to Try

📖 Recipe Card

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.

IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

More South Indian Recipes to try