Kara Kuzhambu is a Chettinad speciality from Tamil Nadu. It is a tamarind-based curry often served for lunch or dinner. Also known as Kara Kulambu, it is a combination of mixed vegetables, pearl onions, and urad dal. Along with these ingredients, the roasted coconut-spice paste’s dominant flavours elevate this gravy’s flavours. Try this simple recipe at home using the steps given below.
There are some days when you wish to bring regional charm to your dining table. While familiar dishes such as khaman, Dosa, and aloo chop often come from the comfort of our kitchens, there are times you crave something different, that isn’t a regular on your menu. A well-chosen regional recipe can instantly add freshness and variety, especially when hosting guests.
When the list of dishes becomes repetitive, you try to give a new spin to some local or regional dish from any part of the country. First, you look for the ingredients available in your pantry, and then decide which part of the country you want to bring home through cooking.
For example, South Indian dishes demand the most basic ingredients, and magic begins in your kitchen. Many of these dishes draw heavily on tamarind or coconut, ingredients that are easily found in most Indian kitchens. Kara Kuzhambu is one such treasure from the Chettinad region of Tamil Nadu. This tangy, spicy tamarind-based curry can be made with a
Read MoreHeat 1 tsp oil in a small pan. Add coriander seeds, dry red chillies, peppercorns, fenugreek seeds, and urad dal. Roast until aromatic and lightly browned. Add grated coconut and roast for 2–3 minutes until it turns golden. Let it cool, then grind with some water to make a smooth paste.
Soak tamarind in warm water for 10-15 minutes. Extract the pulp and keep aside. Discard the fibres and seeds.
Heat sesame oil in a wide pan or kadai. Add mustard seeds; let them splutter. Add curry leaves and pearl onions. Sauté until onions turn translucent. Add brinjal and drumstick pieces; sauté for 2-3 minutes.
Pour in the tamarind extract. Add turmeric powder, sambar powder, and salt. Let it boil for about 5-6 minutes until the vegetables are semi-cooked.
Stir in the freshly ground coconut-spice paste. Add enough water to adjust the consistency and bring it back to a boil. Reduce the heat and simmer for 10-12 minutes until the oil separates and the curry thickens a bit.
Once the curry reaches the desired thickness, turn off the heat. Serve hot with steamed rice and a side of vegetable poriyal or appalam (papad).
It should be medium-thick, thinner than sambar but not watery, so it coats the rice well. Rest depends on your preference; adjust the consistency with water.
Yes, both are optional, but they add a wonderful flavour, especially in vendhya kuzhambu, so they are recommended.
Yes. Homemade tamarind paste works best, but if using store-bought, adjust the quantity depending on its sourness.
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