Chettinad Kara Kuzhambu, Kara Kulambu Recipe

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Recipe for Chettinad Kara Kuzhambu, Tamil Style Murungakkai Kara Kuzhambu, Drumstick and Brinjal in Tamarind gravy. With step by step pictures and video.

I love tamarind based gravies so much. Kara Kuzhambu is one of our favorite lunch time dishes. I have shared a simple kara kuzhambu recipe before. But this recipe is dynamite. We make a masala paste with spices and the masala paste adds a lot of flavour and richness to the curry. Drumsticks are the traditional choice of veggie for kara kuzhambu. I have used drumsticks and brinjal today.

Here is the video of how to make Chettinad Kara Kuzhambu, Kara Kulambu Recipe

Click the link below to find the recipes on the site that uses the main ingredient as brinjal, drumstick.
Brinjal Recipes
Drumstick Recipes

Here are some of the equipment, utensils and gadgets that will be useful for making this recipe. Click the link to buy them online.
Deep Burned Un-glazed Clay Pot
Stainless frying pan
Heavy duty mixie

Note: If you are in a hurry, this recipe can be made quick in a pressure cooker with homemade tamarind paste and have given the details for the same in the below steps. It suits best for people who are in a hurry or do not have time. The video above is made the traditional way. This recipe is very forgiving and can be made in both ways.

First we will make the masala paste. Take a pan and add in sesame oil (gingely oil). Add in the fenugreek seeds ( dont add a lot or the curry will become bitter ), coriander seeds, fennel seeds, dried red chillies. Fry till the seeds are slightly browned and very aromatic. Add in the fresh shredded coconut and fry for a couple of minutes. Switch off the flame.

chettinad-kara-kuzhambu-masala

Add in the sambar powder and salt. Mix well and let it rest in the pan for a couple of minutes. The residual heat from the pan will warm the sambar powder.

chettinad-kara-kuzhambu-sambar-powder

Grind the cooled mixture with half a cup of water in a mixie to a smooth paste. Set aside.

chettinad-kara-kuzhambu-masala-grind

Heat sesame oil in a pan. Add in the mustard seeds and curry leaves. Let it splutter. Add in the chopped onion.Saute for a few seconds. Add in the tomatoes and saute till the tomatoes are soft.
chettinad-kara-kuzhambu-tempering

Add in the drumstick and brinjal. Add half a cup of water. Add in the ground masala paste, tamarind paste, salt and jaggery. I use home made tamarind paste which works so well and makes for one chore less everyday. Here is the recipe for homemade tamarind paste. I do not mix the mixture as I do not want the masala paste to burn at the bottom. Just cover the pan and cook for 2 whistles. Switch off the flame and wait for the pressure release naturally.

Note: If you do not want to use the pressure cooker, add one cup more water and simmer the curry for 15 minutes on a low flame.

chettinad-kara-kuzhambu-cook

Open the cooker and mix well. Add hot water to kuzhambu if the gravy is thick. Dilute the kuzhambu to a pouring consistency. Serve hot with rice.

chettinad-kara-kuzhambu-mix

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chettinad-kara-kuzhambu

Chettinad Kara Kuzhambu, Kara Kulambu Recipe

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4.9 from 34 reviews

Recipe for Chettinad Kara Kuzhambu, Tamil Style Murungakkai Kara Kuzhambu, Drumstick and Brinjal in Tamarind gravy.

  • Total Time: 30 mins
  • Yield: 6 servings 1x

Ingredients

Scale

For Masala Paste

  • 1 teaspoon Indian sesame oil (gingely oil)
  • 1/4 teaspoon fenugreek seeds
  • 2 teaspoon coriander seeds
  • 1 teaspoon fennel seeds
  • 2 dried red chillies
  • 1/4 cup fresh shredded coconut
  • 2 teaspoon sambar powder
  • 1/2 teaspoon salt

Other Ingredients

  • 3 tablespoon Indian sesame oil (gingely oil) – divided
  • 1/4 teaspoon mustard seeds
  • 2 sprigs curry leaves
  • 1 medium sized onion, chopped
  • 1 ripe tomato, chopped
  • 5 brinjals, chopped
  • 1 drumstick, chopped
  • 2–3 tablespoon tamarind paste or small lime sized tamarind (pulp extracted)
  • 1/2 teaspoon salt
  • 1 teaspoon jaggery

Instructions

  1. Take a pan and add in sesame oil (gingely oil). Add in the fenugreek seeds, coriander seeds, fennel seeds, dried red chillies. Fry till the seeds are slightly browned and very aromatic. Add in the fresh shredded coconut and fry for a couple of minutes. Switch off the flame.
  2. Add in the sambar powder and salt. Mix well and let it rest on the pan for a couple of minutes. The residual heat from the pan will warm the sambar powder.
  3. Grind the cooled mixture with half a cup of water in a mixie to a smooth paste. Set aside.
  4. Heat sesame oil in a pressure pan. Add in the mustard seeds and curry leaves. Let it splutter. Add in the chopped onions and saute for a few minutes. Add in the tomatoes and cook till the tomatoes are juicy.
  5. Add in the drumstick and brinjal. Add half a cup of water. Add in the ground masala paste, tamarind paste, salt and jaggery. I do not mix the mixture as I do not want the masala paste to burn at the bottom. Cook for 2 whistles. Switch off the flame and wait for the pressure release naturally.
  6. Serve hot with rice.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Category: Lunch
  • Cuisine: Tamilnadu

kara-cal

chettinad-kara-kuzhambu

80 thoughts on “Chettinad Kara Kuzhambu, Kara Kulambu Recipe”

  1. Mano

    Love this recipe. I’ve made it many times over the last few years, turns out great every single time!
    Thank you for sharing.



    Reply
  2. manikandan nagappan

    Clear instruction with high quality audio and video. Any special training for larger size of cooking.

    Reply
  4. Agopal

    This came out sooo good. I added garlic in the masala paste otherwise followed it to the T. Thank you!



    Reply
  6. Viji

    Hi Suguna

    This recipe was amazing. I substituted the eggplant and drumstick with black eyed peas. Made it as a side for Keerai masiyal and it was just fantastic. Thanks once again for the recipe!

    Viji



    Reply
  8. jansi prashanth

    hi
    i am jansi prashanth i love chettinad style food would like to see more receipes for diabetic friendly chettinad style foods for daily food !!!!!!! like to travel a lot (not now due to corona virus)
    i will be trying this receipe soon



    Reply
  10. Senbiga

    I tried this recipe today and it came out very level….Thank you for helping us to learn a new recipe especially for a beginner like me….



    Reply
  12. Priya Ramesh

    I tried this today and guess what? My mom asked for the recipe after tasting it. Whenever I try your recipe, I can expect a crown 👸🏻. Thanks a lot for your sincere effort to help people like me.

    Reply
  13. Vijay Subrahmaniam

    Just added the total amount of water in the recipe. Half cup to make the paste and another half cup in the pressure pan with the vegetables. How much of kuzhambu will a total of 1 cup of water make? Do I add more water after the pressure cooking is done? Or is that in total? Thank you.

    Reply
  14. Anusha Ram

    Thank you Dear Kannamma. Just love your style of cooking , easy steps and delicious. God Bless!



    Reply
  17. Saranya Prem

    I was initially hesitant about using a pressure cooker for kuzhambu… but decided to give it a try today. OMG… this dish is a blast of taste. Simply delicious. My husband loved the taste. Thanks a ton for the lovely recipes.

    Your pics are very helpful. I keep referring to them to make sure I get the colour and consistency right!



    Reply
  19. Gayathri

    Awesome taste!!!my family members love this.am doing this every week..thanks for sharing wonderful recipe..



    Reply
  21. Shruti

    Excellent taste … have tried this recipe multiple times. Always a hit😃😃 Perfect spices 👌👌😋😋😋

    Reply
  23. Vidhya

    Hello mam,

    Thank you so much for your recipes. Before marriage I have never ever turned out to kitchen for cooking so you have helped me out in many times now. I love your recipes and today afternoon I have prepared this karakulambu and it came out very well. Thanks again!!!



    Reply
  24. வித்யா

    வணக்கம் அம்மா,
    உங்களுடைய ரசிகை நான். இந்த கார குழம்பும் நன்றாக வந்தது… சமையல் தெரியாத எனக்கு உங்கள் பதிவுகள் பெரிய உதவி!!!! மிக்க நன்றி!!!!!!



    Reply
  25. Lavanya Karthikeyan

    Hi Kannamma,
    I am a fan of ur recipes i love the stories behind each recipe. I tried this karakuzhambu. i followed the exact way it was aweessommmeee. its too hard to get a word “GOOD” from my MIL. but this recipe she said it was very good. only difference is i got a slight red color because of my sambar podi.

    Thank you so much..

    one request – i love baking but i dont have oven – can yo share more cake recipes without oven

    Reply
  26. Indu Gopal

    Tried it two days ago and it turned out perfect! Followed the recipe, except that I reduced the fennel seeds amount by half (I’m not a huge fan of it’s strong flavor). Thanks for a great recipe. It’s a keeper!

    Reply
  27. Manimegalai

    Hi kannama….will the beggies get cooked coz we add tamarind in the begining itself



    Reply
  28. sowjanya

    hey its awesome taste just now i made it came a very good flavour and taste .

    Thanks for the receipe



    Reply
  29. Priya

    I tried this last night and it came out so well. Always wanted to try making Kara kozhambu but felt like they were very complicated. This recipe was very manageable. Thank you.



    Reply
  31. Vidhya

    Great recipe. Just have a doubt. We don’t use chilli powder in this. Will sambhar powder substitute chilli powder in this recipe?



    Reply
  32. Brijit

    Hey!Looks yummy..:)
    I have a doubt though..Won’t the drumstick turn mushy if pressure cooked for two whistles?

    Thx!



    Reply
  34. Sindhu

    Hello Kannama,

    I am a big fan of karakulambus. As a kid I used to love the karakulambu my neighbor aunty makes. She vacated years ago and I was in search of the recipe all these years. Believe me this recipe tasted exactly like hers and I’m very much delighted 🙂 Thank you so much!

    P.s. I used Konda kadalai and drumstick it came out so well.



    Reply
  35. k.s.Vels

    Hi Suguna,

    The things to do is presented in a very simple manner and brings inner feel “can make it effortlessly”.

    Good.

    Also request you to share your posts in the “snaxcorner” group if possible.

    tks
    vels



    Reply
  36. Sarah

    Hi..Suguna.
    I love your recipes. .you mentioned sambar powder.
    How do you make sambar powder.
    Thanks.
    Sarah



    Reply
  37. Darshini

    Hi,

    Huge fan of your website! Can I check – how can I make this without using a pressure cooker? I don’t use a pressure cooker and I notice a lot of your recipes involve the use of a pressure cooker. Please let me know how to make it on the stove. Thank you!

    Reply
  38. SheebaRozario

    Hi mam Sheeba here, fabulous Kara kulambu recipe, each time I eat hotel preparation, I admire the chef who prepares it,but now sheeba doing it and getting regards is unbelievable,which is because of you, Thank u.



    Reply
      1. Vergie

        Hii mam..i dont have tamarind paste..if im using tamarind , what quantity of tamarind nd water should i use in this recipe?

        Reply
          1. PRIYAVALLIAMMAI

            Hi suguna mam,

            its really amazing…its a perfect chettinad style…i luv it….it came very well….thank u sooo much



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