Kara Kulambu Recipe | Kara Kuzhambu Recipe
Kara Kulambu is a popular South Indian tamarind based curry often made with vegetables like brinjal, drumstick etc. Kara Kulambu is a staple in South India known for its bold and tangy taste. This spicy, tangy curry is Tamil Cuisine specialty. Learn to make Kara Kulambu with step by step pictures and video.
Servings3 servings
Ingredients
- 3 tablespoon gingelly oil
- 6 cloves garlic
- 10 small onion
- 1 medium sized tomato
- 2 drumstick cut into 3 inches long
- 3 brinjals cut into wedges
- ¼ teaspoon turmeric powder
- 1 tablespoon kashmiri chili powder
- 2 cups water
- ½ cup tamarind extract
- salt to taste
To saute and grind
- 1 teaspoon oil
- 4 small onion
- ½ teaspoon cumin seeds
- ½ teaspoon whole black pepper
- 1 tablespoon coriander seeds
- 3 red chilies
- 1 teaspoon urad dal
- 1 teaspoon chana dal
- ⅓ cup grated coconut
To temper
- 3 tablespoon gingelly oil
- ½ teaspoon vadagam
- few curry leaves
- 2 red chilies
Instructions
- To a pan add 1 teaspoon oil, 4 small onion, ½ teaspoon cumin seeds, ½ teaspoon whole black pepper, 1 tablespoon coriander seeds, 3 red chilies, 1 teaspoon urad dal, 1 teaspoon chana dal.
- Sauté until it turns golden.
- Add ⅓ cup coconut.
- Give a quick sauté and switch off.
- Transfer to a bowl and cool down.
- Grind with little water to a fine paste.
- Heat 3 tablespoon gingelly oil then add ½ teaspoon vadagam, let it crackle. Add few curry leaves and let it splutter, give a quick sauté.
- Add 6 garlic cloves along with 10 small onion, 2 red chilies. Sauté until onions turn golden.
- Add 1 medium sized tomato sauté until it is mushy and raw smell leaves.
- Add 2 drumstick cut into 3 inches long, 3 brinjals cut into wedges along with salt to taste, ¼ teaspoon turmeric powder and 1 tablespoon kashmiri chili powder.
- Saute for a minute.
- Add around 2 cups water, give a quick stir. Let it boil.
- Once it comes to a boil, cook covered for 10-12 minutes.
- Cook until the vegetables turn soft. Check if vegetables are done then proceed else cook for few more minutes.
- Add prepared masala paste along with ½ cup tamarind extract and little of rinsed water.
- Give a quick mix.
- Let it boil in low medium flame for 10 minutes or until oil separates. Let it simmer until the kulambu becomes thick.
- Switch off. It will thicken with time.
- Kara Kuzhambu is ready!
- Serve with hot steamed rice.
Video
Notes
- Tamarind extract - Use slightly thin tamarind extract. Strain to extract seeds, fiber then use it.
- Choosing right vegetables - Choose traditional vegetables like drumstick, brinjal, pumpkin, taro root, potato etc.
- Masala paste - Using freshly grind masala paste gives the curry a unique taste.
- Tempering - Gingelly oil is best for this tempering. If you don't have vadagam replace it with ½ teaspoon mustard seeds and ¼ teaspoon fenugreek seeds.
- Spice level - Adjust red chilies according to your spice level.
- Consistency - The curry will thicken slightly with time so switch off accordingly. If it becomes too thick add little hot water to adjust consistency.
Nutrition Facts
Kara Kulambu Recipe | Kara Kuzhambu Recipe
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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