February 15, 2010

Kara Kuzhambu | Spicy Tamarind Gravy

Normally we make Arachivitta Sambar and thought why don't we try out the same style for Kara Kuzhambu.Tried it and it turned out well.I used to always cook something separate for shweets when I make dishes out of tamarind thinking it is not good for kids.But my MIL recently told me that we should include little amount of tamarind in diet after 2.I just gave little amount of this one mixed with ghee and she liked it.

This one is a Spicy South Indian gravy. It has tangy taste and it is best with white rice..Normally we just use chilly powder to make this dish.But when you have time try by adding the freshly ground masala powder.It has a different taste.Brinjal (Eggplant) is the most preferred vegetable for this dish.Eat and Enjoy.

Kara Kuzhambu


Vegetable - Any desired vegetable
Onion - 1 no
Tomato - 1 no
Tamarind - lemon size
Ginger Garlic Paste - 1 tsp
Turmeric powder - 1/4 tsp
Coconut Paste - 3 tsp
Mustard - 1/2 tsp
Asafoetida - 1 pinch
Coriander leaves
Curry leaves
Salt - for taste
Oil - 3 tsp

To Grind

Channa Dal - 1 tsp
Urid Dal - 1 tsp
Coriander seeds - 1 1/2 tsp
Grated Coconut - 3 tsp
Cumin seeds - 1 tsp
Pepper Corns - 8 nos
Red chilly - 5-7 nos

  • Heat 1 tsp oil and fry cumin seeds,channa dal,urid dal,coriander seeds,grated coconut,red chilly one after other in a low flame. Make sure the seeds are just golden color.
  • Allow the contents to cool and grind it into a coarse mixture.
  • Heat oil, add mustard, asafoetida in low flame.
  • Add finely chopped onion, curry leaves, ginger garlic paste one after the other and saute well.
  • Add finely chopped tomatoes until oil separates.
  • Add tamarind paste,turmeric powder, vegetable and the ground mixture.
  • Add water if required and allow it boil in closed state.
  • Once the vegetable is cooked add the coconut paste and boil for 5 - 8 minutes.
  • Garnish with coriander leaves and serve hot with rice.



This is very tasty. I tried it minus the coconut paste at the end. It was very yummy. Thanks for the recipe

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