Kara Kuzhambu Recipe | Kara Kulambu 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.
Equipment
- Blender
- Cooking pot
Ingredients
- 2 no Brinjal medium size chopped
- 1 no Drumsticks cut into long pieces & Slit
- 1 large Onion chopped
- 1 large Tomato chopped
- 3 tablespoon Sambar Powder
- 1 teaspoon Turmeric Powder
- Salt to taste
- 1 teaspoon Jaggery or to taste
- 3 tablespoon Tamarind Pulp
For Grinding
- 1 cup Fresh Coconut grated
- 1 no Onion chopped
For Tempering
- 3 tablespoon Coconut Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds
- ½ teaspoon Fenugreek Seeds
- 1 teaspoon Split Urad dal
- 2 no Dry Red Chilli broken into small pieces
- ¼ teaspoon Asafoetida
- 1 sprig Curry leaves
Instructions
- Soak Tamarind in water for 10 mins. Squeeze it with your hands and strain the juice, set aside till needed. Take Coconut and Onion in a blender and make into a fine puree. Set aside till use.
- Heat oil in a kadai or pot. Add all the seasoning ingredients and saute for few seconds. Now add in onions and saute for a couple of minutes. Add tomatoes in and mix well for couple of mins. Now add in the turmeric and sambar powder and mix well.
- Pour the tamarind juice in and mix well. Add more water as needed and bring it to a boil. Now add in the brinjal and drumstick and cover it with a lid. Let it cook for 10 mins.
- Now add in the coconut masala and mix well. Cover again and cook for 10-15 mins. Once it is cooked, serve with rice.
Video
Notes
- 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 teaspoon 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 tablespoon chilli powder, 3 tablespoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon 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.
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.Nutrition
Serving: 1servingsCalories: 152kcalCarbohydrates: 13gProtein: 2gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 0.2mgSodium: 9mgPotassium: 229mgFiber: 3gSugar: 7gVitamin A: 276IUVitamin C: 14mgCalcium: 25mgIron: 1mg
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