Hotel Style Kara Kuzhambu Recipe

Kara Kuzhambu served in hotel has a very nice flavor and taste. Always I love the kara kuzhambu served with the South Indian Meals. When we make at home, we make kara kuzhambu very simple. The main secret ingredient is fennel seeds and coconut. That adds a nice masala taste to the kara kuzhambu. We can enrich this kara kuzhambu with shallots, brinjal or ladysfinger. Serve this delicious Hotel Style Kara Kuzhambu with hot steaming rice along with a spoon of gingerly oil. 




Hotel Style Kara Kuzhambu Recipe
Hotel Style Kara Kuzhambu Recipe


Preparation and Yield:
Preparation time10 mins
Cooking Time20 mins
Servings4
Recipe CategoryMain
Recipe CuisineSouth Indian

Hotel Style Kara Kuzhambu Recipe
Hotel Style Kara Kuzhambu Recipe

Ingredients:
Tamarind1 lemon size
Shallots (Baby onions)15
Tomato1
SaltTo taste
Sundakkai vathal10-12


For Grinding:
Red chilli2
Coriander Seeds1 tablespoon
Bengal Gram Dal1 tablespoon
Cumin seeds1/4 teaspoon
Fennel seeds1/2 teaspoon
Grated coconut1/3 Cup
Shallots5-6
Tomato1/2 chopped
Oil1 teaspoon

For Seasoning:
Gingerly Oil2 tablespoon
Mustard Seeds1 teaspoon
Bengal Gram Dal1 teaspoon
Red Chilli2 broken
Curry leavesfew
Sundakkai vathal10-12


Hotel Style Kara Kuzhambu Recipe
Hotel Style Kara Kuzhambu Recipe


Method:
  1. Soak the tamarind in warm water and squeeze out the juice and keep it aside
  2. Lets first prepare the kara kuzhambu masala paste. Heat a teaspoon of oil in a pan. Add red chillies, coriander seeds, bengal gram dal, cumin seeds, fennel seeds and fry till dal turns golden brown. Add shallots and tomato and roast till tomato is mushy

  3. Then add the grated coconut and fry till coconut turns golden brown. Take all these roasted ingredients to the mixer jar and grind it to a nice paste and set this paste aside

  4. Heat a teaspoon of oil in a pan. Add sundakkai vatical (dry turkey berry) and fry it till it turns golden brown and set it aside



  5. Add 2 tablespoon of gingerly oil to the pan. When the oil is hot, add mustard seeds and allow it to sputter. Add bengal gram dal and broken red chili and fry till the dal turns golden brown



  6. Add curry leaves. Then, add shallots and saute till shallots are transparent



  7. Then add chopped tomatoes and saute till the tomato becomes mushy. Then add tamarind extract along with salt and allow it to boil till its raw smell goes off. It would take around 5 mins 

  8. Then add the ground kara kuzhambu spice paste and mix well. Adjust the consistency of the kuzhambu by adding water. Allow the kuzhambu to boil in low flame for 5 minutes

  9. Finally add the roasted sundakkai vathal and cook for another minute and then switch off the flame

  10. Serve the delicious Kara Kuzhambu with hot steaming rice and enjoy the Hotel Style Kara Kuzhambu. 

Hotel Style Kara Kuzhambu Recipe
Hotel Style Kara Kuzhambu Recipe

Post a Comment

Mam mouth watering receipt.can u PL tell me funnel seeds in Tamil.i am not able to understand.is t necessary to add cocunt.without coconut it can last long and carry for train journey.

fennel seeds is called "Sombu or perunjeeragam" in tamil. sure sir you can skip coconut and it will hold for long time

Hello, I am loving your recipes, they are so very well layed out so it is easy to be organised and follow accurately. My family thinks the curries I make now are much more delicious. I would like to ask a question about adding coconut. I saw in the comments that the curry would last longer if I didn't add coconut and I am wondering why this is. I have been using dried grated coconut, but I think after watching your videos that I should soak it first so it is more like the fresh grated coconut.
Thank you so much both of you for sharing your recipes in such a wonderful way.

Thank you so much Lisa for your lovely words. Fresh coconut has lesser shelf life. Especially if our weather is too hot, the dishes made with dal and coconut gets spoiled quickly. I too use desiccated coconut, i have never soaked, just used it in place of fresh coconut

Tried this recipe today morning. Came out amazingly well. Thanks for the recipe

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