Tamilnadu Kuzhambu Varieties > Kara Kuzhambu Recipe

Kara Kuzhambu

Kara Kuzhambu

Cuisine Style: South India | Cooking Time: 45 minutes | To Serve: 4 | Take with: rice | Type: Lunch Gravy


  • Brinjal - 3 nos
  • Small Onion (Sambar Onion) - 10 whole
  • Fenugreek - 1 1/2 tbs
  • Bengal gram - 1 tbs
  • Tomato - 1 Chopped (Small)
  • Red chilly - 3 nos
  • Garlic – 1 bulb
  • Pepper corn - 5 nos
  • Grated Coconut – 2 tbs
  • Asafoetida -1 tsp
  • Coriander seed - 2 tbs
  • Tamarind juice – 1/4 cup
  • Turmeric powder - 1 tsp
  • Mustard seed - 2 tsp
  • Grated Jaggery - 2 tbs
  • Urad Dal - 2 tbs
  • Cumin seeds - 1 tbs
  • Gingly oil - 7 tbs


  • Dry roast (dont add oil for frying) fenugreek and grind to fine powder and keep it aside
  • Fry & Grind to fine paste the following : 3 Onions+2 Red Chilli+2 tbs of Coriander seed+Coconut piece+ 1 tbs Bengal gram+ 1 tsp Urad dal + 5 nos pepper corn+ 1 tbs cumin seed
  • Heat oil in pan and pop mustard, Urad Dal, Garlic then add onions and fry until it turns brown / transparent.
  • Sprinkle fenugreek powder, then add turmeric powder and asafoetida.
  • Add chopped tomato and mix well.
  • Now put fried Brijal (Cut into pieces along side or keept it whole if the size is too small. Put excess Gingly oil)
  • Pour the ground mixture then add tamarind water ( not too thick or too diluted )
  • Add the ground paste, salt & Jaggery.
  • Once done pour 5 tbs of Gingly oil over the Karakuzhambu
  • Serve with boiled rice.


  • Brinjal, ladies finger can be added to this spicy gravy.
  • Cut two halves if the onion size is quite bigger in size.


  • It’s a best side dish for Dosa and Idli.

How this Kara Kuzhambu recipe is Unique?

  • Grinding of onions with Urdal is unique combination that adds thick and taste to the gravy.

I dont like it

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