Thursday, July 14, 2022

Kara Kuzhambu Recipe / Thatta Payaru Kara Kulambu / Karamani Kara Kuzhambu Recipe

Kara Kuzhambu Recipe

After a long time sharing an authentic South Indian Curry/ Kuzhambu Variety - Kara Kuzhambu Recipe. Kara kuzhambu is similar to Puli Kuzhambu with onion, garlic and tomato but in addition there's a special blend of freshly roast and ground coconut masala which gives unique taste and flavor to the kulambu. I used Homemade Kuzhambu Milagai Thool & Coriander Powder. Kuzhambu turned out so good and the bright red color due to Guntur Byadagi Chillies was so appetizing and we enjoyed it with hot rice & Sutta Appalam/Fire roasted papads. Kara Kuzhambu color, taste and flavor everything was amazing and much much better than Hotel Kara Kuzhambu. Not exaggerating just try it and am sure you will accept my words 😀

This kuzhambu can be prepared with vegetables like Brinjal, Drumstick, Yams, Avarakka and beans like Lima Beans & Cow peas/Thatta Payaru. Since I had no veggies in hand, I used some boiled Cow Peas/Karamani/Thatta Payaru. Kids love these tiny beans and had this kulambu without any complaints. 

Kara Kuzhambu

Kara Kuzhambu Recipe
Prep Time : 15 Minutes | Cook Time : 20-25 Minutes
Recipe Category : Curry/Sides | Serves : 5-6

Ingredients
For Kuzhambu
  1. Tamarind    1 lemon sized ball*(soaked in warm water)
  2. Pearl Onion/chinna Vengayam   8(cut into halves)
  3. Red Onion     1 med(finely chopped)
  4. Tomato    1 big(chopped)
  5. Garlic    8-10 cloves(cut into 2 halves)
  6. Boiled Thatta Payaru      1 cup
  7. Kuzhambu Milagai Thool     2 tsp
  8. Coriander Powder       2 and 1/2 tsp
  9. Turmeric Powder    1/4 tsp
  10. Hing     1/4 tsp
  11. Powdered Jaggery    1/2 tsp
  12. Salt    to taste
  13. Sesame Oil       3-4 Tbsp
  14. Mustard seeds     1/2 tsp
  15. Methi Seeds    1/4 tsp
  16. Cumin Seeds    1/4 tsp
  17. Pepper Corns/Milagu    few
  18. Curry leaves      1 sprig
To Roast & Grind
  1. Oil    1 tsp
  2. Coriander Seeds     1 and 1/2 Tbsp
  3. Dry Red Chilli    2 or 3
  4. Byadagi Chilli     4 or 5
  5. Methi Seeds    1/4 tsp
  6. Cumin seeds    1/4 tsp
  7. Pepper Corns   1/2 tsp or less
  8. Shredded Coconut     1/2 cup(fresh or frozen)
To Temper/Thalippu(this step is optional but sure adds extra flavor & taste)
  1. Sesame Oil      1 Tbsp
  2. Onion Vadagam    1 tsp or little extra
  3. Hing   a generous pinch
  4. Curry leaves    1 sprig
Notes:
If using vegetables- use 3 Brinjal or 1 big Drumstick or combo of both or combo of Brinjal & thatta payaru or lima beans.
*Tamarind size depends on the sourness, here the tamarind we get gives dark color extract but not that sour so I used that much. Depending on the quality of tamarind use small or big lemon sized portion.
If the kulambu turned too sour, add couple of spoon of powdered jaggery and 1-2 tbsp sesame oil.
If using whole fresh coconut, then use half of the whole coconut to roast and grind.
As I used Homemade Coriander powder(which is a blend of dal & spices) I did not use channal dal while roasting chilli & spices. If you are using plain coriander powder, then use 1 tsp Channa dal while roasting dry red chilli & Coriander seeds.
This kuzhambu stays good for 3 days at room temperature and stays good for 7-10 days if refrigerated in an air tight container.
The final tempering/thalippu with vadagam is optional but sure it adds nice flavor and also the addition of hot oil in the end helps to increase the shelf life of the kulambu.

Method
  • First soak tamarind in warm water for 10-15 minutes and after that extract tamarind juice and keep aside.
  • Meanwhile chop veggies(if using) or cook thatta payaru(doesn't require much soaking time, just use warm water to pressure cook) in pressure cooker for 1 whistle.
  • Heat 1 tsp Oil in a small pan, add coriander seeds and dry red chillies roast for a minute, then add methi seeds, jeera and pepper corns fry for few seconds in low-medium heat.
  • And then add shredded coconut and stir fry for 1-2 minutes and switch off the heat. Let it cool down completely and then grind it to a coarse paste using little water.
  • Now heat oil in a kadai or large pan, when its hot add mustard seeds let it splutter then add methi seeds, cumin seeds, pepper corns and fry well.
  • After that add onion and curry leaves saute onions until it turns soft and pink.
  • Then add chopped tomato, stir fry and cook covered for a minute, then open the lid and mash the tomatoes gently.
  • Now add boiled thatta payaru or cut vegetables, add turmeric powder and stir fry for a minute.
  • And then add kulambu thool, coriander powder, hing and stir fry everything nicely for few seconds.
  • Then add extracted tamarind water and enough salt and bring it to boil.
  • After allowing to boil for few minutes, add the ground coconut masala paste and mix everything well.
  • Let the coconut masala cook for a minute and then add 3/4 cup to 1 cup of water to the blender, rinse remaining masala in the blender and pour it to the kuzhambu.
  • Mix everything well and cook covered for 5-8 minutes or until the kuzhambu thickens and reach desired consistency.
  • Lastly add Jaggery and simmer for few minutes and switch off the stove.
  • Now heat oil in a tadka pan, add onion vadagam, curry leaves, hing fry well and add it to the Kara Kuzhambu.
  • That's it Super Tasty and flavorful Kara Kuzhambu ready. Allow the kuzhambu to set for 15-20 minutes before serving. Serve Kara Kuzhambu with hot Plain Rice & fried papad.
Hotel Style Kara Kuzhambu







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