Hotel Style Kara Kuzhambu Recipe
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4.5 from 12 votes

Hotel Style Kara Kuzhambu | Kara Kuzhambu Recipe

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 Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Kuzhambu
Cuisine: Indian, South Indian, Tamilnadu
Servings: 4 people
Calories: 85kcal
Author: Sowmya Venkatachalam


  • 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


  • 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. 



  1. 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
  2. Always serve with sesame oil that adds a nice flavor
  3. I have just added shallots , but we can sauté brinjals or ladies finger or drumstick and add it to tamarind extract


Calories: 85kcal | Carbohydrates: 10g | Protein: 2g | Fat: 4g