Hotel Style Kara Kuzhambu Recipe
Lip-Smacking Spicy & Tangy Mix for Rice!
With freshly ground masala spicy paste, this Hotel Style Kara Kuzhambu would be a perfect mix for hot steaming rice. Spicy and tangy Kara Kuzhambu is a excellent treat to our taste buds!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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.
Always whenever we have a full South Indian Meal in Restaurants, the Kara Kuzhambu is mostly our favorite, especially for spice lovers. Whenever we make Kara Kuzhambu at home, we used to add either Sambar powder or we add coriander powder and red chili powder. We can follow that method, if we don’t have enough time, but to get the same yummy taste as we get in popular restaurants, then we need to spend a little time to grind the masala paste freshly that will really enhance the taste and flavor to the kuzhambu.
Veggies to Add:
For Kara Kuzhambu, always shallots are the best choice. Along with shallots, we can also sauté cubed brinjals, or ladysfinger or drumstick. If you like to use drumsticks, then cook the drumstick before adding the tamarind juice. We can also use mixed veggies for Kara Kuzhambu.
Serving Preference :
As we all know, Kara Kuzhambu is served with hot steaming rice. Always add a teaspoon of sesame oil that will really enhance the aroma and taste. For kids who don’t like spicy food, its better to add ghee that will bring down the spice level.
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| Hotel Style Kara Kuzhambu Recipe |
Other Restaurant Style Recipes to try:
- Hotel Sambar
- Hotel Style Tiffin Sambar
- Red Coconut Chutney (Hotel Style)
- Restaurant Style Kaima Idli
- Hotel Style Paneer 65
- Restaurant Style Vegetable Kurma
Recipe Card:
Hotel Style Kara Kuzhambu | Kara Kuzhambu Recipe
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 85kcal
With freshly ground masala spicy paste, this Hotel Style Kara Kuzhambu would be a perfect mix for hot steaming rice. Spicy and tangy Kara Kuzhambu is a excellent treat to our taste buds!
Print RecipeIngredients
- 1 Lemon Size Tamarind
- 15 Shallots / Baby Onions
- 1 Tomato
- 1.5 tsp Salt As Needed
- 1 tbsp Sundakkai vathal
For Grinding
- 2 Red Chili
- 1 tbsp Coriander seeds
- 1 tbsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 1/4 tsp Cumin Seeds
- 1/2 tsp Fennel Seeds
- 1/3 Cup Grated Coconut
- 5 Shallots / Baby Onions
- 1/2 Tomato Chopped
- 1 tsp Oil
For Tempering
- 2 tbsp Sesame Oil
- 1 tsp Mustard seeds
- 1 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 2 Red Chili halved
- Few Curry Leaves
Instructions
- Soak the tamarind in warm water and squeeze out the juice and keep it aside
- 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
- 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
- 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
- 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
- Add curry leaves. Then, add shallots and saute till shallots are transparent
- 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
- 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
- Finally add the roasted sundakkai vathal and cook for another minute and then switch off the flame
- Serve the delicious Kara Kuzhambu with hot steaming rice and enjoy the Hotel Style Kara Kuzhambu.
Video
Notes
- We can also add coriander powder and red chili powder to the tamarind extract instead of grinding coriander and red chili with the grinding ingredients
- Always serve with sesame oil that adds a nice flavor
- I have just added shallots , but we can sauté brinjals or ladies finger or drumstick and add it to tamarind extract
Nutritional Info
Nutrition Facts
Hotel Style Kara Kuzhambu | Kara Kuzhambu Recipe
Amount Per Serving
Calories 85
Calories from Fat 36
% Daily Value*
Total Fat 4g
6%
Total Carbohydrates 10g
3%
Protein 2g
4%
* Percent Daily Values are based on a 2000 calorie diet.
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Method with Step by Step Pictures:
- Soak the tamarind in warm water and squeeze out the juice and keep it aside. 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. 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
- 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
- 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. Add curry leaves.
- Then, add shallots and saute till shallots are transparent. After this, 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
- 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
- Finally add the roasted sundakkai vathal and cook for another minute and then switch off the flame
- Serve the delicious Kara Kuzhambu with hot steaming rice and enjoy the Hotel Style Kara Kuzhambu.
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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
Wow… such a wonderful curry. I always love kara kuzhambu when I goto hotels. Today I made it at home and tasted very good. Thanks
Mam pl arrange to share your receips through whatsup…. tnx
Excellent recipe. Tried it over the weekend and it turned out better than most restaurant stuff.
Thanks MG. Nice to hear your comments