About Kara Kuzhambu
In addition to the flavors, the mixed vegetables, pearl onions and urad dal (split black gram) bring in a great texture in this Kara Kuzhambu. These also turn the dish into a wholesome and delicious South Indians tyle mixed vegetable preparation. Along with these ingredients, the dominant flavors from the roasted coconut-spice paste elevate the flavors in this gravy. Kuzhambu or Kulambu is a typical South Indian curry based dish from the cuisine of Tamil Nadu. There are a number of varieties and variations in preparing kuzhambus. In addition to this Kara Kuzhambu, I also have the Mor Kulambu, Vatha Kulambu, Poricha Kulambu and Ennai Kathirikai Kulambu recipes on my blog. A unique kulambu preparation is the vathal kuzhambu that is made with unripe green berries of the rare black nightshade plant. Just like this Kara Kuzhambu, any other kuzhambu gravy may or may not have lentils added to them. The fact that you can have an array of veggies in this Kara Kulambu recipe in the most tasty as well as healthy way, is what makes this dish a complete favorite with my folks at home too. So, just like the other North Indian mixed veggie preparations, I also often make this Tamil style veg curry at home. The best way to relish this Kara Kuzhambu or any other authentic kulambu is to pair it with steamed rice or even idli or dosa. You can add a side of some fried or roasted pappadums and turn it into a deliciously warming and comforting meal. For this recipe of Kara Kuzhambu, I have used vegetables like drumsticks, pearl onions, brinjals, carrots and potatoes. You can add more of your favorite veggies in this simple kulambu gravy and make it heartier and filling. Some of the other vegetables that you can add in this recipe are a mix of okra, radish, beans, bottle gourd, cauliflower, pumpkin, plantains or yam. This vegan recipe of Kara Kulambu also has a rustic paste made with coconut and some whole spices. This imparts the typical South Indian essence in the dish. The gravy also has sour notes from the addition of tamarind in it. As I mentioned before, whenever I have mixed vegetables at home, Kara Kuzhambu is one dish that happens to be there on the menu by default. You can cook this gravy in sesame oil, coconut oil or any other neutral flavored oil.
How to make Kara Kuzhambu
Preparation
- Heat a small pan on low flame and add the following spices:
3 teaspoons coriander seeds¼ teaspoon fenugreek seeds¼ teaspoon black peppercorns½ teaspoon cumin seeds
2. Stirring often, dry the roast spices till fragrant. Keep aside and allow the roasted spices to cool. No need to brown the spices. Just lightly roast till fragrant. 3. In a small bowl, soak ½ tablespoon tightly packed seedless tamarind in ½ cup hot water for 20 to 30 minutes. 4. Add the roasted spices in a grinder jar along with ½ cup chopped or grated coconut. 5. Add ½ to ⅔ cup water and grind to a fine and smooth paste. Keep aside. 6. Quarter brinjals and soak in salted water for 15 to 20 minutes. Also, chop the other vegetables.
Cook Vegetables
- Heat 2 tablespoons oil in a pan. Lower the heat, add ½ teaspoon mustard seeds and 1 teaspoon urad dal.
- On low heat, crackle the mustard seeds and brown the urad dal.
- Add 9 to 10 pearl onions or shallots and 8 to 10 curry leaves. Stir and sauté for 2 minutes or till the onions soften and get slightly golden from the edges.
- Then, add 1 chopped medium tomato. Stir and sauté for a minute or two.
- Next, add 1.5 cups of mixed chopped vegetables. I used drumsticks, brinjals, carrot, and potato.
- Add ¼ teaspoon turmeric powder and ½ teaspoon red chili powder.
- Stir well and sauté the vegetables for a minute or two.
- Add 1.5 cups water.
- Add salt as required.
- Stir and cover the pan. On low to medium heat, simmer till the vegetables are almost cooked.
Make Kara Kulambu
- Squeeze the extract from the soaked tamarind.
- Once the vegetables are cooked, add the tamarind extract.
- Add the prepared ground coconut and spices paste. If the gravy looks thick, then you can add some water.
- Stir very well. 21. Simmer Kara Kuzhambu on low heat for 7 to 8 minutes, without the lid.
- Serve Kara Kulambu with steamed rice, idli or dosa.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Veg Kurma Recipe | 2 Tasty Vegetable Korma Recipes Avial Recipe (Aviyal) Vegetable Stew | Kerala Veg Stew Recipe Veg Sagu Recipe | How To Make Veg Saagu | Mix Veg Sagu This Kara Kuzhambu recipe from the archives, first published in February 2015 has been updated and republished on January 2023.
title: “Kara Kuzhambu Kara Kulambu " ShowToc: true date: “2024-10-26” author: “Frank Waters”
About Kara Kuzhambu
In addition to the flavors, the mixed vegetables, pearl onions and urad dal (split black gram) bring in a great texture in this Kara Kuzhambu. These also turn the dish into a wholesome and delicious South Indians tyle mixed vegetable preparation. Along with these ingredients, the dominant flavors from the roasted coconut-spice paste elevate the flavors in this gravy. Kuzhambu or Kulambu is a typical South Indian curry based dish from the cuisine of Tamil Nadu. There are a number of varieties and variations in preparing kuzhambus. In addition to this Kara Kuzhambu, I also have the Mor Kulambu, Vatha Kulambu, Poricha Kulambu and Ennai Kathirikai Kulambu recipes on my blog. A unique kulambu preparation is the vathal kuzhambu that is made with unripe green berries of the rare black nightshade plant. Just like this Kara Kuzhambu, any other kuzhambu gravy may or may not have lentils added to them. The fact that you can have an array of veggies in this Kara Kulambu recipe in the most tasty as well as healthy way, is what makes this dish a complete favorite with my folks at home too. So, just like the other North Indian mixed veggie preparations, I also often make this Tamil style veg curry at home. The best way to relish this Kara Kuzhambu or any other authentic kulambu is to pair it with steamed rice or even idli or dosa. You can add a side of some fried or roasted pappadums and turn it into a deliciously warming and comforting meal. For this recipe of Kara Kuzhambu, I have used vegetables like drumsticks, pearl onions, brinjals, carrots and potatoes. You can add more of your favorite veggies in this simple kulambu gravy and make it heartier and filling. Some of the other vegetables that you can add in this recipe are a mix of okra, radish, beans, bottle gourd, cauliflower, pumpkin, plantains or yam. This vegan recipe of Kara Kulambu also has a rustic paste made with coconut and some whole spices. This imparts the typical South Indian essence in the dish. The gravy also has sour notes from the addition of tamarind in it. As I mentioned before, whenever I have mixed vegetables at home, Kara Kuzhambu is one dish that happens to be there on the menu by default. You can cook this gravy in sesame oil, coconut oil or any other neutral flavored oil.
How to make Kara Kuzhambu
Preparation
- Heat a small pan on low flame and add the following spices:
3 teaspoons coriander seeds¼ teaspoon fenugreek seeds¼ teaspoon black peppercorns½ teaspoon cumin seeds
2. Stirring often, dry the roast spices till fragrant. Keep aside and allow the roasted spices to cool. No need to brown the spices. Just lightly roast till fragrant. 3. In a small bowl, soak ½ tablespoon tightly packed seedless tamarind in ½ cup hot water for 20 to 30 minutes. 4. Add the roasted spices in a grinder jar along with ½ cup chopped or grated coconut. 5. Add ½ to ⅔ cup water and grind to a fine and smooth paste. Keep aside. 6. Quarter brinjals and soak in salted water for 15 to 20 minutes. Also, chop the other vegetables.
Cook Vegetables
- Heat 2 tablespoons oil in a pan. Lower the heat, add ½ teaspoon mustard seeds and 1 teaspoon urad dal.
- On low heat, crackle the mustard seeds and brown the urad dal.
- Add 9 to 10 pearl onions or shallots and 8 to 10 curry leaves. Stir and sauté for 2 minutes or till the onions soften and get slightly golden from the edges.
- Then, add 1 chopped medium tomato. Stir and sauté for a minute or two.
- Next, add 1.5 cups of mixed chopped vegetables. I used drumsticks, brinjals, carrot, and potato.
- Add ¼ teaspoon turmeric powder and ½ teaspoon red chili powder.
- Stir well and sauté the vegetables for a minute or two.
- Add 1.5 cups water.
- Add salt as required.
- Stir and cover the pan. On low to medium heat, simmer till the vegetables are almost cooked.
Make Kara Kulambu
- Squeeze the extract from the soaked tamarind.
- Once the vegetables are cooked, add the tamarind extract.
- Add the prepared ground coconut and spices paste. If the gravy looks thick, then you can add some water.
- Stir very well. 21. Simmer Kara Kuzhambu on low heat for 7 to 8 minutes, without the lid.
- Serve Kara Kulambu with steamed rice, idli or dosa.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Veg Kurma Recipe | 2 Tasty Vegetable Korma Recipes Avial Recipe (Aviyal) Vegetable Stew | Kerala Veg Stew Recipe Veg Sagu Recipe | How To Make Veg Saagu | Mix Veg Sagu This Kara Kuzhambu recipe from the archives, first published in February 2015 has been updated and republished on January 2023.
