Kara kuzhambu has been My fav from my child hood as raised in chennai we always love to make south India food more than north Indian. I have mentioned about my chithi/ masi’s in my previous blog post she is a specialist in making scrumptious kara kuzhambu and I love to enjoy them while she loves to feed me a lot. Kara kuzhambu is one important gravy which is included in all south indian meals and there so many varieties of kara kuzhambu made. I love all the varieties , last week I made this brinjal drumstick and potato kara kuzhambu and My H loved it a lot. Brinjal and drumstick taste so delicious in kara kuzhambu , My mom adds potato to the kuzhambu too and this combo is my fav. A well made kara kuzhambu stay gud for one to 2 days and taste better when had the next after it is cooked.We had this delicious spicy kuzhambu with Hot steaming Rice and papadam . Lets move to the recipe now.
Kara Kuzhambu
| Category | Preparation time | Cook Time |
|---|---|---|
|
Kuzhambu Recipes
|
15 mins
|
30 mins
|
Ingredients - Soak the tamarind in 1/2 cup water for 15 mins and them mash them , then extract the tamarind pulp.Keep it aside.
- Heat oil in a pan, add mustard seeds, cumin seeds and let them crackle.
- Add the minced garlic and onion , saute them well till onions turn translucent.
- Add chopped tomatoes and saute them till they turn mushy.
- Now add Brinjal and drumstick saute them well till they half cooked.
- Add red chilly pd, cumin pd , coriander pd and mix them well.
- Add 2 cups or more water and let the veggies ( brijal and drumstick ) cook completely.
- After they are cooked add chopped Boiled potatoes and tamarind extract, salt. Mix them well.
- Let the kuzhambu boil in simmer for a while so that the slight thick consistency is obtained. Oil should float on top of the kuzhambu.
- After the kulambu is slightly thick, turn off the flame.
- Serve them with hot steaming Rice and Papadam.
lovely color.. So tempting.. Perfect weekend meal
perfect colour ,tasty kuzhambu !
drooling recipe…