KARA KUZHAMBU RECIPE / KULAMBU RECIPE (WITH BRINJAL, DRUMSTICK)

         If you ask which is the best combo of vegetables for making kara kuzhambu means I would say its brinjal and drumstick. Both the veggies goes well with even sambar and same applies for kara kuzhambu too. I make this basic kuzhambu and make with other veggies like ladies finger and even Parupurundai kuzhambu. I love it a lot and this tastes great with rice,sesame oil/ ghee or even tastes good with dosa. I make usually the no-coconut kuzhambu like this, but make this occasionally when I have coconut in stock.

Kara kuzhambu Kulambu recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 15 mins    |  Cook time: 20 mins    |  Serves: 4

Ingredients

Brinjal	4 - 6
Drumstick	2
Tamarind	Big variety gooseberry size
Onion	1
Tomato	2
Garlic	8-10 flakes
Sambar powder	1 tblsp,heaped
Pepper powder(optional)	1/4 tsp
Turmeric	1/4 tsp
Jaggery	1/4 tsp
Salt	As needed

To temper

Gingely oil/cooking oil	3 tblsp
Fenugreek seeds	1/4 tsp
Mustard	1 tsp
Urad dal	1 tsp
Toor dal	1 tsp
Jeera	2 tsp
Curry leaves	1 sprig

To grind

Coconut grated	1/2 cup
Onion	1

 

Method

1. Chop 1 onion roughly and other onion and tomato finely. Peel the garlic. Extract the tamarind juice. Heat kadai with oil and temper with the items given under ‘to temper’ table in order. Add garlic and onion and fry till transparent. Add tomatoes and fry till soft.
2. Add the tamarind extract and enough water,salt, turmeric, sambar powder. Add drumstick cut into desired size. Let it boil for 4 minutes. Then add brinjal and bring to boil. Grind coconut and another onion smoothly with little water and add it to the kuzhambu.
3. Let it boil until the brinjal gets cooked and the kuzhambu gets thick. Add pepper powder and jaggery and transfer to the serving bowl.

Notes

• Brinjal gets cooked easily, so add it later after drumstick gets cooked almost 3/4th.
• You can add any vegetable of your choice. Even any one of drumstick or brinjal alone.
• If you dont have sambar powder, you can try with red chilli powder too. But use 2 tsp only and add 1 tsp dhaniya powder.

Serve with rice and any curry, kootu or poriyal. I had with vazhakkai curry.

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