Kara Kuzhambu

Cuisine Style Tamilnadu | Cooking Time 30 minutes
To Serve 5 | Take with Rice
Type Lunch Gravy

Ingredients

Onion - 1 chopped
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

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.
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.

How this Kara Kuzhambu recipe is Unique?

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