Kara Kuzhambu – Spicy Tamarind Stew is an everyday recipe made in Tamilnadu. Its usually served with rice for lunch. There are a lot of different ways in which this recipe is made and it differs a lot between various households. This is how we make at home. Tamarind is an important ingredient in this recipe. You can use fresh tamarind or home made tamarind paste. I find home made tamarind paste to be so easy as it makes for one chore less everyday.
Here is how to do Kara Kuzhambu. Vegetables like Brinjal, drumstick, ladies finger, shallots are very traditional for making Kara Kuzhambu. Today we will be making karakuzhambu using brinjal. Also sesame oil / gingely oil is used for this recipe.
Heat sesame oil in a pressure pan until hot. Add in the fenugreek seeds (vendhayam), curry leaves and garlic cloves. Fry for a minute. Add in the onion and tomato and fry for a minute more.
Add in the sambar powder, turmeric powder, salt, tamarind paste, water and jaggery. Add in the cut brinjal.
Take a mixie jar and grind the coconut and fennel seeds (sombu) with water to a fine paste. Add it to the pan.
Cover the pressure cooker and cook for 2 whistles. Switch off the flame and wait for the pressure release naturally. Do not cook more than that. I prefer to cook in the pressure cooker as its easy and its fast. Many might think that the brinjal might get overcooked. But because we are adding tamarind, the brinjal doesn’t get mushy at all.
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.
Switch off the flame and wait for the pressure to release. Serve the Kaara kuzhambu hot with rice.Print
Brinjal Kara Kuzhambu Recipe. Recipe for Spicy South Indian Tamilnadu Kara Kuzhambu. Spicy tamarind stew.
- 1 tablespoon sesame oil
- 1/4 teaspoon fenugreek seeds (vendhayam)
- 2 sprigs curry leaves
- 6 cloves garlic
- 2 medium sized onion, diced
- 2 ripe tomatoes, diced
- 2 inch tamarind or 3 Tablespoon homemade tamarind paste
- 2 teaspoon sambar powder
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 1 teaspoon jaggery
- 6–7 brinjal, cut into big pieces
- 3/4 cup Water
To make into a paste
- 1/4 cup fresh shredded coconut
- 1 teaspoon fennel seeds (sombu)
- 1/2 cup Water
- Heat sesame oil in a pressure pan until hot. Add in the fenugreek seeds (vendhayam), curry leaves and garlic cloves. Fry for a minute.
- Then add in the diced onion and tomatoes. Fry for a minute more.
- Add in the sambar powder, turmeric powder and salt. Add in the tamarind paste and jaggery. Add in the brinjal and water.
- Take a mixie jar and grind the coconut and fennel seeds (sombu) with water to a fine paste. Add it to the pan.
- Cover the pressure cooker and cook for 2 whistles.
- Switch off the flame and wait for the pressure to release. Serve the Kaara kuzhambu hot with rice.
If using fresh tamarind,
Soak the tamarind in 3/4 cup water for 20 minutes. Crush between hands to make pulp. Then use it in the recipe. Do not add extra water.
- Category: Side Dish
- Cuisine: Tamilnadu