Hotel Style Kara Kuzhambu | How to make Hotel Style Kara Kuzhambu

By Muthulakshmi Madhavakrishnan  |  19th Nov 2016  |  
5 from 1 review Rate It!
  • Hotel Style Kara Kuzhambu, How to make Hotel Style Kara Kuzhambu
Hotel Style Kara Kuzhambuby Muthulakshmi Madhavakrishnan
  • Prep Time


  • Cook Time


  • Serves





About Hotel Style Kara Kuzhambu Recipe

In South Indian cuisine, Kara Kuzhambu is one of the tastiest dish that can be easily prepared with your favourite seasonal vegetables or dried veg vathals. There are so many methods for this kuzhambu but I usually prepare this method which is very tasty and easy and also you can prepare within 30 mins.

Hotel Style Kara Kuzhambu, a deliciously finger licking recipe to treat your family and friends. This recipe of Hotel Style Kara Kuzhambu by Muthulakshmi Madhavakrishnan will definitely help you in its preparation. The Hotel Style Kara Kuzhambu can be prepared within 10 minutes. The time taken for cooking Hotel Style Kara Kuzhambu is 20 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 3 people. The recipe details out how to make Hotel Style Kara Kuzhambu step by step. The detailed explanation makes Hotel Style Kara Kuzhambu so simple and easy that even beginners can try it out. The recipe for Hotel Style Kara Kuzhambu can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Hotel Style Kara Kuzhambu from BetterButter.

Hotel Style Kara Kuzhambu

Ingredients to make Hotel Style Kara Kuzhambu

  • 15 small onions peeled
  • 15 garlic cloves
  • 1 brinjal cut into small cubes
  • 3 ladies finger cut into three pieces
  • 5 pieces drumstick
  • 1 tomato
  • 1 tbsp tamarind ( small gooseberry size)
  • 1/2 tsp turmeric powder
  • 1 and 1/2 tbsp sambar powder
  • 1/2 tsp asafoetdia powder
  • 1/4 tsp fenugreek seeds
  • Few curry leaves
  • 3 tbsp oil
  • salt as per taste
  • For the coconut paste:
  • 6 tbsp grated coconut
  • 7 small onions
  • 2 tbsp of water to grind
  • For seasoning:
  • 1/4 tsp mustard seeds
  • 1/4 tsp urad dal
  • few curry leaves

How to make Hotel Style Kara Kuzhambu

  1. Soak the tamarind in 1/2 cup of hot water and extract the pulp with 1 cup of water.
  2. Heat oil in the kuzhambu vessel and add the fenugreek. When it splutters, add in the small onions and garlic, saute until it's light brown. Then add in the vegetables one by one. Saute it for 2 minutes and add the tomato. (Don't saute the tomatoes too long.)
  3. Then add in the tamarind extract, sambar powder, turmeric powder and salt. Mix them well and cook in a medium flame.
  4. Cover it with a lid and cook it for 12 minutes. Then add in the coconut paste, asafoetida powder and 1/2 cup of water. Allow it to boil for 5 more minutes. Then add the fresh curry leaves, mix them well and transfer it to the serving dish.
  5. Heat a small pan and add 1 tsp of oil, then add in the mustard, urad dal and curry leaves. When the urad dal turns golden brown in colour, add the seasonings to the hot kuzhambu and enjoy it with hot rice.

My Tip:

If you want you can increase the sambar powder quantity. You can also replace 1 tbsp chilli powder and 1/2 tbsp coriander powder instead of sambar powder. You can also add your favourite vegetables. Usually the combination of these three vegetables give more taste for the karakuzhambu.

One of the lesser known dishes of South Indian cuisine, the Kara Kuzhambu is often overshadowed by its South Indian counterparts such as Idli, Dosa and Uttapam. Muthulakshmi Madhavakrishnan has provided the step-by-step recipe for her Hotel Style Kara Kuzhambu. Her quick and easy to follow steps will help you make the perfect Hotel Style Kara Kuzhambu at home. The authentic Kara Kuzhambu recipe can serve 3 people and can be quickly prepared within 30mins at home.

Combining the goodness of vegetables with traditional South Indian spices, this Kara Kuzhambu is a perfect dish to make for your near and dear ones all year round. Made by boiling vegetables and then sautéing them in oil with traditional South Indian spices, the Kara Kuzhambu is a staple of South Indian cuisine. But while making the Kara Khuzambu, be sure to sauté each vegetable individually rather than adding all the vegetables together and then sautéing them. Though this may take longer, the individual sautéing of each of the vegetables ensures that each vegetable is sautéed to perfection, which in turn ensures that the flavours hidden inside each of the vegetables used in the Kara Kuzhambu are showcased beautifully in the final dish. In this way, the flavours of the different vegetables will remain distinct from each other and give the dish a lovely balance of flavours-be they from the sautéed vegetables or from the authentic South Indian spices that are added. The sweetness of the tamarind and the crunchiness of the sautéed vegetables that have been tossed in lovely South Indian spices such as sambar powder, in the hotel-style Kara Kuzhambu are authentically South Indian and give this side dish a very good balance of flavours.

The Kara Kuzhambu is one of those dishes that perfectly captures the lovely flavours and aromas that the South has always been known for. Primarily made as a side dish, serve the restaurant-style Kara Kuzhambu with rice to create a filling and a yummy dinner for your family. Before serving the Kara Kuzhambu, heat a small pan and make a seasoning of mustard seeds, urad dal and curry leaves in oil. When the urad dal turns brown, the seasoning is ready. Drizzle this authentic South Indian seasoning over the Kara Kuzhambu and serve immediately. So go beyond the same old idli, dosa and uttapam and try making the Hotel Style Kara Kuzhambu for your family today and discover the tastes and flavours hidden in one of the foremost dishes of South Indian cuisine.

View More

Reviews for Hotel Style Kara Kuzhambu (1)

Andrea Srivastava2 years ago

classic recipe with amazing taste!

Cooked it ? Share your Photo