In my hometown (Nagercoil), Kara Kuzhambu is not a common gravy for rice since we eat fish most of the days. Other than fish, we make Paruppu Kuzhambu, Sambhar and Mor Kuzhambu. Also, we make a special curry called Veran Curry or Thengai Kuzhambu to go along with fish kuzhambu made without coconut. However, Aachi who stayed with us in my childhood days for helping mum makes Kara Kuzhambu and many other similar curries. Though mum doesn't make it, I like this curry very much and used to ask the cook we had in Chennai for the recipe. I learned this recipe from her and I am making it quite frequently now.
Ingredients:Drumstick - 1
Brinjal - 1
Big Onion - 1/2(chopped finely)
Shallots - 10 to 15(chopped roughly)
Tomato -1
Garlic - 5 to 6 flakes(chopped finely)
Tamarind - gooseberry sized ball
Chilli Powder - 1.5 tsp
Turmeric Powder - 1/2 tsp
Coriander Powder - 1 tsp
To Temper:
Gingelly Oil - 2 tbp
Mustard Seeds - 1tsp
Fenugreek Seeds - 1/2 tsp
Urad dal - 1/2 tsp
Curry leaves - few
Method:
1. Soak the tamarind in warm water and extract the juice. Grind the items under 'To Grind' to a smooth paste. Chop the veggies, onion and tomato.
2. In a pan, add some oil and temper it with the items under 'To Temper'. Then add the chopped onion, garlic and shallots. Saute it until the onion turns transparent. Then add the chopped tomato and cook until it is mushy.
3. Now, add the chopped veggies and saute it for a while. Then add the chilli powder, turmeric powder and coriander powder. Mix it well and cover cook in medium flame for 5 mins until the veggies are half cooked.
2. In a pan, add some oil and temper it with the items under 'To Temper'. Then add the chopped onion, garlic and shallots. Saute it until the onion turns transparent. Then add the chopped tomato and cook until it is mushy.
3. Now, add the chopped veggies and saute it for a while. Then add the chilli powder, turmeric powder and coriander powder. Mix it well and cover cook in medium flame for 5 mins until the veggies are half cooked.
4. At this stage, add the extracted tamarind juice and required water for the curry. Also, add the required salt. Allow it to boil for 4 to 5 mins in high flame.
5. Finally, add the ground coconut paste and allow the curry to boil until the raw smell of the coconut masala leaves. Switch off the flame.
Serve the spicy and tangy curry with steamed rice and any poriyal of your choice.
5. Finally, add the ground coconut paste and allow the curry to boil until the raw smell of the coconut masala leaves. Switch off the flame.
Looks very appetising great kozhambu !!!
ReplyDeleteMy Fav kuzhambu!! Yummy !!
ReplyDeleteOne of the healthy and delicious kuzhambu
ReplyDeleteNice post, i liked it and enjoyed reading it, Thanks for sharing this useful information.
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