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! Learn here how to make this Hotel Style Kara Kuzhambu with step by step pictures, instructions and video!
Servings: 4 people
Calories: 85kcal
Ingredients
- 1 Lemon Size Tamarind
- 15 Shallots / Baby Onions
- 1 Tomato
- 1.5 teaspoon Salt As Needed
- 1 tablespoon Sundakkai vathal
- ¼ teaspoon Turmeric Powder
For Grinding
- 4-5 Red Chili
- 1 tablespoon Coriander seeds
- 1 tablespoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- ¼ teaspoon Cumin Seeds
- ½ teaspoon Fennel Seeds
- ⅓ Cup Grated Coconut
- 5 Shallots / Baby Onions
- ½ Tomato Chopped
- 1 teaspoon Oil
For Tempering
- 2 tablespoon Sesame Oil
- 1 teaspoon Mustard seeds
- 2 teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 2 Red Chili halved
- Few Curry Leaves
- ¼ teaspoon Fenugreek seeds
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.
- Then add another teaspoon of oil and add the grated coconut. Fry till coconut turns light brown. Take it to mixer jar.
- Add shallots and tomato and sauté till tomato is soft. Take it to mixer jar.
- Allow all these roasted ingredientsto cool and grind it to a smooth paste and set this paste aside.
- Heat 2 tablespoon of oil in a pan. Add sundakkai vathal (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,fenugreek seeds and broken red chili and fry till the dal turns golden brown.
- Add curry leaves. Then, add shallots and saute till shallots are transparent.
- Next, add chopped tomatoes and saute till the tomato becomes mushy. Now add tamarind extract along with turmeric and 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
Nutrition
Serving: 0.5Cup | Calories: 85kcal | Carbohydrates: 10g | Protein: 2g | Fat: 4g