Kara Kuzhambu Recipe

Kara Kuzhambu Recipe is a tangy and spicy South Indian curry made with a rich masala base. This dish often features vegetables like eggplant or drumstick, and sometimes fish, cooked in a tamarind-based gravy.

Ingredients

For the Tamarind Extract

• 1 small ball of tamarind (about the size of a lime)
• 1 cup warm water

Masala Paste

• 1/2 cup fresh grated coconut
• 4-5 dried red chilies
• 1 tbsp coriander seeds
• 1 tsp fenugreek seeds
• 1 tsp black peppercorns

For the Curry

• 2 tbsp oil
• 1 tsp mustard seeds
• 1 sprig curry leaves
• 2 large onions, finely chopped
• 2 tomatoes, chopped
• Vegetables of choice (e.g., eggplant, drumstick)
• Salt to taste
• Fresh coriander leaves for garnish

Instructions

Prepare the Tamarind Extract

• Soak the tamarind in warm water for about 10 minutes. Squeeze the tamarind to extract the juice and strain to remove any pulp and seeds. Set aside the tamarind extract.

Make the Masala Paste

• In a blender, grind the fresh grated coconut, dried red chilies, coriander seeds, fenugreek seeds, and black peppercorns with a little water to form a smooth paste.

Cook the Vegetables

• Heat oil in a large pan. Add the mustard seeds and let them splutter.
• Add the curry leaves and sauté for a few seconds.
• Add the finely chopped onions and sauté until they turn golden brown.
• Add the chopped tomatoes and cook until they become soft and the oil starts to separate.
• Add the ground masala paste to the pan and cook for 5-7 minutes, stirring continuously until the oil separates from the masala.

Simmer with Tamarind

• Add the tamarind extract and mix well. Add the vegetables or fish and cook on medium heat until the vegetables are tender or the fish is cooked through. Simmer until the gravy thickens. Season with salt to taste.

Finish and Serve

• Garnish with fresh coriander leaves.
• Serve hot with steamed rice or idlis.