Name: Hotel Style Kara Kuzhambu recipe by Muthulakshmi Madhavakrishnan at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Ingredients: 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

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.

Ingredients Serving: 3

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

Instructions

Soak the tamarind in 1/2 cup of hot water and extract the pulp with 1 cup of water.
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.)
Then add in the tamarind extract, sambar powder, turmeric powder and salt. Mix them well and cook in a medium flame.
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.
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.

Similar Recipes