Kara Kuzhambu Recipe

Cooking Directions

• STEP 1.Soak tamarind in warm water and extract the juice.
• STEP 2.Heat oil in a pan and add mustard seeds, fenugreek seeds, and curry leaves.
• STEP 3.Add chopped onions, tomatoes, and vegetables of your choice. Cook until they are soft.
• STEP 4.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
• STEP 5.Pour in the tamarind juice and bring the curry to a boil. Simmer for 10-15 minutes.
• STEP 6.In a separate pan, heat oil and fry dried red chilies, urad dal, and chana dal until golden brown.
• STEP 7.Grind the fried ingredients along with grated coconut to make a paste.
• STEP 8.Add the paste to the curry and cook for another 5 minutes.
• STEP 9.Garnish with coriander leaves and serve hot with rice or dosa.

Cooking Tips

• You can add any vegetables of your choice like brinjal, drumstick, or lady's finger.
• Adjust the spice level according to your preference by adding more or less red chili powder.
• For a richer flavor, you can add a tablespoon of sesame oil at the end.

Storage and Serving

• Kara Kuzhambu can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry before serving and adjust the consistency by adding water if needed.
• Serve Kara Kuzhambu with steamed rice or dosa for a delicious and satisfying meal.