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.
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.
Switch off the flame and wait for the pressure to release. Serve the Kaara kuzhambu hot with rice.
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Kara Kuzhambu Recipe, Brinjal Kara Kuzhambu Recipe
Brinjal Kara Kuzhambu Recipe. Recipe for Spicy South Indian Tamilnadu Kara Kuzhambu. Spicy tamarind stew.
- Total Time: 20 mins
- Yield: 6 servings 1x
Ingredients
Main Ingredients
- 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
Instructions
- 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.
Notes
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.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Side Dish
- Cuisine: Tamilnadu
Just prepared the recipe. It was awesome 👍
Thank you!
Wow… Tried for dinner today. Very easy, quick to prepare and so tasty. Is the method same for the other veggies you had mentioned?
Seems nice but garlic even though it is claimed as a health food leaves a bad breath. Lunch box emanates a foul odor. Medicines are to be taken only when sick and not daily.Also coconut paste with sombu not a must as it gives a masala taste. Can you give a varient recipe
I have tried poondu kulambu and kara chutney…Really delicious.Tnx a lot for ur recipes…I have introduced ur site to my friends through whatsapp…great…keep rocking
Thank you!
I tried this but couldn’t get the consistency. Kolambu looks so watery and the taste also doesn’t blend well with the mix.
Hi,
Tried it for lunch today and GOD….!!!! it was so yummy..Thank you so much for the gr8 recipe
Thank You!
Should I add water in step number 3 if using fresh tamarind? As your notes say not to add extra water.
If using fresh tamarind, dilute with 3/4 cup water and add. There is 3/4 cup water mentioned in the recipe that is used when using tamarind paste. You need not add the 3/4 cup water as you will be using that to make tamarind pulp.
Thanks ?