Kara Kuzhambu
Cuisine Style Tamilnadu | Cooking Time 30 minutes
To Serve 5 | Take with Rice
Type Lunch Gravy
To Serve 5 | Take with Rice
Type Lunch Gravy
Ingredients
Onion - 1 chopped
Fenugreek - 2 tsp *
Green chilly - 1
Tomato - 2 Chopped (Small)
Red chilly powder - 1 tbsp
Dry red chilly – 2
Ginger - A small piece
Garlic – 5 flakes
Tamarind – 10 gm
Turmeric powder - 1 tbsp
Mustard- tsp
Jaggery a little piece
Urad Dal - tsp
Cumin seeds - tsp
Fenugreek - 2 tsp *
Green chilly - 1
Tomato - 2 Chopped (Small)
Red chilly powder - 1 tbsp
Dry red chilly – 2
Ginger - A small piece
Garlic – 5 flakes
Tamarind – 10 gm
Turmeric powder - 1 tbsp
Mustard- tsp
Jaggery a little piece
Urad Dal - tsp
Cumin seeds - tsp
* dry roast (dont add oil for frying) fenugreek and grind to fine powder.
Preparation
- Dry roast the rice and the pepper and grind it along with onion (Half) into a smooth paste and keep it aside.
- Smash ginger and garlic and keep aside.
- Heat oil in pan and pop mustard, Urad Dal and cumin seeds and then add the chopped onions and fry until it turns brown / transparent.
- Sprinkle fenugreek powder over the mixture.
- Add the ginger and garlic paste and chopped tomato and mash the tomato well.
- Now sprinkle the Chilly powder, the turmeric and add a cup of water and bring it to boil.
- Once it is boiled add the tamarind extract and close it with a lid. Cook it for 5 more minutes.
- Add the ground paste and salt.
- Once the Curry becomes thick add a little piece of jaggery and simmer for 1 minute.
- Serve with boiled rice.
Note
Brinjal, ladies finger can be added to this spicy gravy.
Tips
It’s a best side dish for Dosa and Idli.
