Kara Kuzhambu also called Kara Kulambu is a tangy, spiced gravy made with vegetables like drumsticks, pearl onions, brinjals etc in a curry base of coconut, spices and tamarind. This spiced and tangy preparation is a delicacy from the cuisine of Tamil Nadu in South India.

Recipe Snapshot

  • Prep time: 30 minutes
  • Cook time: 20 minutes
  • Total time: 50 minutes
  • Yield: 4
  • Category: Main Course, Side Dish
  • Cuisine: South Indian, Tamil Nadu

Ingredients

  • 2 tablespoons oil (- sesame oil or preferred neutral oil)
  • ½ teaspoon mustard seeds
  • 1 teaspoon urad dal ((hulled and split black gram))
  • 9 to 10 pearl onions (or 4 to 5 shallots or 1 medium to large onion - diced)
  • 8 to 10 curry leaves (or 1 sprig of curry leaves)
  • 1 tomato (- medium-sized, chopped)
  • 1.5 cups vegetables (- chopped; brinjals, potatoes, carrots or your preferred veggies)
  • 1 or 2 drumsticks (peeled and chopped in 2 to 3 inches batons)
  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chilli powder
  • 1.5 cups water (- to add to kuzhambu gravy)
  • salt (as required)
  • ½ tablespoon tamarind (- tightly packed)
  • ½ cup water (- hot, for soaking tamarind)
  • 3 teaspoons coriander seeds
  • ¼ teaspoon fenugreek seeds
  • ¼ teaspoon whole black pepper
  • ½ teaspoon cumin seeds
  • ½ cup coconut (- chopped or grated, fresh or frozen)
  • ½ to ⅔ cup water (- for grinding or blending)

Method

Preparation

  1. Heat a small pan. Keep the heat to a low and add the following spices - coriander seeds, fenugreek seeds, black pepper and cumin seeds.
  2. Stirring often, dry the roast spices till fragrant. Set aside and allow the roasted spices to cool.
  3. Meanwhile in a small bowl, soak tamarind hot water for 20 to 30 minutes.
  4. Add the roasted spices in a grinder jar along with grated coconut or chopped coconut
  5. Add ½ to ⅔ cup water and grind to a smooth and fine paste. Set aside.
  6. Quarter the brinjals and keep them in soaked salted water for 15 to 20 minutes. Also chop the other veggies.

Making kara kuzhambu

  1. Heat 2 tablespoons oil in a pot or pan.
  2. Lower the heat and add mustard seeds and urad dal.
  3. On a low heat crackle the mustard seeds and brown the urad dal.
  4. Add the pearl onions or chopped shallots and curry leaves. Stir and sauté for a minute on low heat.
  5. Then add chopped tomatoes. Stir and sauté till the tomatoes soften.
  6. Add the chopped veggies. Add turmeric powder and red chili powder.
  7. Stir well and saute the veggies for a minute or two.
  8. Add 1.5 cups water. Also add salt as required.
  9. Stir to mix. Cover the pan with lid. On a low to medium heat simmer the veggies, till they are almost cooked.
  10. Squeeze the tamarind extract from the soaked tamarind and set aside.
  11. Once the veggies are almost cooked, add the tamarind extract.
  12. Add the ground coconut and roasted spices paste. Stir and mix very well.
  13. If the gravy consistency looks thick, add some water and mix.
  14. Simmer the kuzhambu gravy for 7 to 8 minutes on a low heat without the lid. Stir at intervals.
  15. Serve Kara Kuzhambu with steamed rice or even with idli or dosa.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.