Kara Kulambu
Kara Kulambu is a spicy & yummy gravy made by cooking veggies with tamarind extract, ground spices, onion & tomato. Kara Kulambu is a popular gravy made in South India and is relished by all for its taste. Kara Kulambu Recipe posted here with step by step pictures.
Servings3 servings
Ingredients
- 6 to 7 brinjals
- 5 small onions
- 1 lemon sized tamarind
- a generous pinch turmeric powder
- salt to taste
- 2 tablespoon oil
To roast and grind to a paste:
- 1 medium sized tomato chopped
- 1/4 cup coconut grated
- 1/4 teaspoon jeera
- 1 tablespoon coriander seeds
- 1/4 teaspoon whole black pepper
- 3/4 teaspoon urad dhal
- 3/4 teaspoon channa dhal
- 5 red chillies dry
To temper:
- 1 teaspoon vadagam the one used for tempering / urad dal
- 1 teaspoon oil
- few curry leaves
- 1/2 teaspoon black mustard seeds
- 2 dry red chillies
Instructions
- First dry roast all the ingredients under ‘to roast and grind’ section till golden brown and tomatoes turn slightly mushy and raw smell leaves.
- Soak tamarind in water for few mins and extract thick pulp out of it. Keep aside.
- Grind the roasted ingredients to a fine paste, set aside.
- Put a ‘+’ mark in the brinjals with a knife and fill in the brinjals with the paste(Reserve the remaining paste.). Stuff all the brinjals and keep aside.
- Now heat a kadai with oil add onions, turmeric powder and saute till onions turn slightly browned.
- Now add the stuffed brinjals and saute until it shrinks.
- Then add the remaining paste and saute for 2mins.
- Now add 1.5 cups of water, required salt and simmer.
- Keeping lid closed and cook until the brinjals are half cooked.
- Now add the tamarind extract and keep in simmer until the curry starts thickening.
- It will thicken up to a kulambu consistency and oil will start floating… at this stage switch off and transfer to serving bowl.
- In a kadai, add the items under ‘to temper’ and add the tempering to the kulambu. Kara Kulambu ready!
Notes
- Adding the tempering at the last stage gives a strong unique flavouring so do not skip this.
- Adjust red chillies according to your spice level.
- If you dont have vadagam for tempering then replace it with urad dhal but still vadagam gives a nice flavour to this curry so I prefer adding it.
- This is a spicy curry which is apt with hot steamed rice. This is another take for ena kathrikai kulambu and we all loved it.
- I have sued Brinjal - You can use any vegetable of your choice like ladies finger, radish, drumstick, mochai.
Nutrition Facts
Kara Kulambu
Amount Per Serving (75 g)
Calories 445
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 3g19%
Trans Fat 0.04g
Polyunsaturated Fat 4g
Monounsaturated Fat 7g
Sodium 681mg30%
Potassium 2678mg77%
Carbohydrates 76g25%
Fiber 33g138%
Sugar 42g47%
Protein 13g26%
Vitamin A 1809IU36%
Vitamin C 314mg381%
Calcium 162mg16%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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