Kara Kuzhambu is a speciality in Chettinad cuisine. It's one of the favorite cuisine for the spicy lovers . The kara kuzhambu can be made in different variations. I have published another Kara Kuzhambu recipe (Hotel Style Kara Kuzhambu) where i have used Fennel seeds, Coconut Paste and few other ingredients. This version of the Kara Kuzhambu is a quicker and easier version. I have used very few and common spices and masala ingredients to make this kuzhambu. I have used only few common vegetables like drumstick, onion and potato but you can add the vegetables of your choice to make this Kuzhambu (like Brinjal, Tararoot, Ladys finger, Tomato, etc.,). Kara Kuzhambu rice with little gingelly oil is a wonderful delight.
Recipe Card to make Kara Kuzhambu
Kara Kuzhambu | Chettinadu Kara Kuzhambu
Equipments Needed
- Mixer Grinder
Servings: 4 people
Calories: 85kcal
Kara Kuzhambu is a speciality in Chettinad cuisine. Chettinadu cuisine is known for its spice and fragrance. There are many different variations of Kara Kuzhambu. This is simplest one with least masalas and no coconut paste added, yet very tasty, flavorful and spicy.
Print Recipe
Ingredients
Vegetabels
- 1 nos Potato cubed (or Tara Root)
- 1 nos Drumstick chopped into 2" pieces
- 1 nos Onion chopped (or 15 nos pearl onion)
Spices
- 2 teaspoon Coriander Powder
- 2 teaspoon Red Chili Powder
- ½ teaspoon Turmeric Powder
Other Ingredients
- 1 Lemon size Tamarind
- 1½ teaspoon Salt adjust to your taste
For Masala Paste
- 1 teaspoon Cumin Seeds
- 1 teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 1 teaspoon Raw Rice
- 1 teaspoon Peppercorns
For Tempering
- 1 tablespoon Gingelly Oil
- 1 teaspoon Mustard seeds
- ¼ teaspoon Asafoetida (Asafetida / Hing)
- 1 sprig Curry leaves
Instructions
Preparation
- Soak tamarind in water and extract the tamarind juice
- Chop the Vegetables - Cube the Potato and soak it in water, Chop the onion and dumstick and keep it aside
Making Masala Paste
- Dry fry the ingredients - Heat a heavy bottomed pan, add cumin seeds, raw rice, channa dal and pepper and fry till the dals turn golden brown color.
- Take the fried items in the mixer and grind it to a nice powder.
Start making the Kuzhambu
- Heat oil in the pan, add mustard seeds. When the mustard seeds starts to sputter add the curry leaves and mix well
- Add chopped onion and fry till the onions become transparent. Add the other vegetables (Potato & Drumsticks) and mix well.
- After a minute, add red chilli powder, turmeric powder, coriander powder and fry for 2 minutes
- Add 1 cup of water and allow the vegetables to cook completely. Please note that that drumstick may take longer to cook. Please check the drum stick before going to next steps
- Once the drumstick is cooked completely, add tamarind juice, hing and salt and allow it to boil for 5 minutes so that the raw smell goes off
- Finally add ground powder and mix well. Keep the kuzhambu in low flame and allow it to boil for 5 minutes and remove from flame
- The spicy and tangy kara kuzhambu is ready to serve with plain white rice and a drop of gingelly oil
Video
Notes
- Choose the vegetables of your choice to make his kuzhambu. You can use ladies finger, brinjal and other vegetables of your choice in this kuzhambu
- Adding Garlic is optional.
- In this version, i have not added tomato, fennel seeds, coconut, etc., which are the common ingredients to make chettinad special kara kuzhambu. You can add them to increase the flavor and taste.
Nutritional Info
Nutrition Facts
Kara Kuzhambu | Chettinadu Kara Kuzhambu
Amount Per Serving (1 cup)
Calories 85
Calories from Fat 36
% Daily Value*
Fat 4g6%
Carbohydrates 10g3%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @subbuskitchen or tag #subbuskitchen!
Subscribe to our YouTube ChannelSubscribe! to get Latest Subbuskitchen Video Recipes
Good PracticeAll the Images and videos are Copyright Protected. So please do not copy the content or images. If you want to use, please ask for it
Method with step by step pictures :
-
Soak tamarind in water and extract the tamarind juice
-
Chop the Vegetables - Cube the Potato and soak it in water, Chop the onion and dumstick and keep it aside
- Heat a heavy bottomed pan, add cumin seeds, raw rice, channa dal and pepper and fry till the dals turn golden brown color. Take the fried items in the mixer and grind it to a nice powder.
- Heat oil in the pan, add mustard seeds
- When the mustard seeds starts to sputter, add potato and drumstick pieces and fry for 2 minutes
- Add chopped onions, and fry till the onions become transparent. Add a pinch of salt
- Now add red chilli powder, turmeric powder and coriander powder and fry for 2 minutes
- Add 1 cup of water and allow the drumstick to cook completely.
- Once the drumstick is cooked completely, add tamarind juice, hing and salt and allow it to boil for 5 minutes so that the raw smell goes off
- Finally add ground powder and mix well. Keep the kuzhambu in low flame and allow it to boil for 5 minutes and remove from flame
- The spicy and tangy kuzhambu is ready to serve with plain white rice and a drop of gingelly oil
