Tuesday, January 31, 2023
HomeLifestyleRecipesKara Kuzhambu | Kara Kulambu » Dassana's Veg Recipes

Kara Kuzhambu | Kara Kulambu » Dassana’s Veg Recipes


On the lookout for a blended vegetable gravy recipe that’s not your common one? Right here’s a South Indian particular for you – the Kara Kuzhambu (additionally known as Kara Kulambu) is an easy, earthy, and engaging gravy that’s flavored with a roasted coconut-spice paste. This spiced and tangy Kuzhambu is a delicacy from the delicacies of Tamil Nadu in South India. Since this recipe is totally made with plant-based components, it’s actually nutritious.

kara kuzhambu served in a black rimmed ceramic bowl with a curry leaf sprig kept on the left side.

About Kara Kuzhambu

Along with the flavors, the blended greens, pearl onions and urad dal (cut up black gram) usher in an awesome texture on this Kara Kuzhambu. These additionally flip the dish right into a healthful and scrumptious South Indians tyle blended vegetable preparation. Together with these components, the dominant flavors from the roasted coconut-spice paste elevate the flavors on this gravy.

Kuzhambu or Kulambu is a typical South Indian curry primarily based dish from the delicacies of Tamil Nadu. There are a selection of types and variations in making ready kuzhambus.

Along with this Kara Kuzhambu, I even have the Mor Kulambu, Vatha Kulambu, Poricha Kulambu and Ennai Kathirikai Kulambu recipes on my weblog.

A singular kulambu preparation is the vathal kuzhambu that’s made with unripe inexperienced berries of the uncommon black nightshade plant. Similar to this Kara Kuzhambu, another kuzhambu gravy could or could not have lentils added to them.

The truth that you may have an array of veggies on this Kara Kulambu recipe in essentially the most tasty in addition to wholesome approach, is what makes this dish a whole favourite with my of us at dwelling too.

So, similar to the opposite North Indian blended veggie preparations, I additionally typically make this Tamil fashion veg curry at dwelling.

The easiest way to relish this Kara Kuzhambu or another genuine kulambu is to pair it with steamed rice and even idli or dosa. You possibly can add a facet of some fried or roasted pappadums and switch it right into a deliciously warming and comforting meal.

For this recipe of Kara Kuzhambu, I’ve used greens like drumsticks, pearl onions, brinjals, carrots and potatoes. You possibly can add extra of your favourite veggies on this easy kulambu gravy and make it heartier and filling.

A few of the different greens which you can add on this recipe are a mixture of okra, radish, beans, bottle gourd, cauliflower, pumpkin, plantains or yam.

This vegan recipe of Kara Kulambu additionally has a country paste made with coconut and a few entire spices. This imparts the standard South Indian essence within the dish. The gravy additionally has bitter notes from the addition of tamarind in it.  

As I discussed earlier than, each time I’ve blended greens at dwelling, Kara Kuzhambu is one dish that occurs to be there on the menu by default. You possibly can prepare dinner this gravy in sesame oil, coconut oil or another impartial flavored oil.

Step-by-Step Information

The best way to make Kara Kuzhambu

Preparation

1. Warmth a small pan on low flame and add the next spices:

  • 3 teaspoons coriander seeds
  • ¼ teaspoon fenugreek seeds
  • ¼ teaspoon black peppercorns
  • ½ teaspoon cumin seeds
whole spices added to hot pan for dry roasting.

2. Stirring typically, dry the roast spices until aromatic. Maintain apart and permit the roasted spices to chill. No have to brown the spices. Simply evenly roast until aromatic.

roasted whole spices in pan.

3. In a small bowl, soak ½ tablespoon tightly packed seedless tamarind in ½ cup sizzling water for half-hour.

soaking seedless tamarind in hot water.

4. Add the roasted spices in a grinder jar together with ½ cup chopped or grated coconut.

roasted spices and chopped coconut added to grinder jar.

5. Add ½ to ⅔ cup water and grind to a effective and easy paste. Maintain apart.

ingredients ground to a smooth paste with some water.

6. Quarter brinjals and soak in salted water for 15 to twenty minutes. Additionally, chop the opposite greens.

quartered brinjals soaked in salted water to make kara kulambu.

Cook dinner Greens

7. Warmth 2 tablespoons oil in a pan. Decrease the warmth, add ½ teaspoon mustard seeds and 1 teaspoon urad dal.

mustard seeds and urad dal added to hot oil in pan.

8. On low warmth, crackle the mustard seeds and brown the urad dal.

frying mustard seeds and urad dal in hot oil.

9. Add 9 to 10 pearl onions or shallots and eight to 10 curry leaves. Stir and sauté for two minutes or until the onions soften and get barely golden from the sides.

sautéing onions in hot oil.

10. Then, add 1 chopped medium tomato. Stir and sauté for a minute or two.

chopped tomatoes added to pan.

11. Subsequent, add 1.5 cups of blended chopped greens. I used drumsticks, brinjals, carrot, and potato.

chopped mixed vegetables added to pan.

12. Add ¼ teaspoon turmeric powder and ½ teaspoon purple chili powder.

turmeric powder and red chili powder added to vegetables.

13. Stir properly and sauté the greens for a minute or two.

sautéing vegetables.

14. Add 1.5 cups water.

water added to pan.

15. Add salt as required.

salt added to pan.

16. Stir and canopy the pan. On low to medium warmth, simmer until the greens are nearly cooked.

cooking kara kuzhambu in covered pan.

Make Kara Kulambu

17. Squeeze the extract from the soaked tamarind.

tamarind extract.

18. As soon as the greens are cooked, add the tamarind extract.

adding tamarind extract to kara kuzhambu.

19. Add the ready floor coconut and spices paste. If the gravy appears thick, then you may add some water.

prepared paste added to kara kulambu.

21. Stir very properly.

paste stirred well in the kara kuzhambu.

21. Simmer Kara Kuzhambu on low warmth for 7 to eight minutes, with out the lid.

simmering kara kuzhambu.

22. Serve Kara Kulambu with steamed rice, idli or dosa.

kara kuzhambu served in a black rimmed ceramic bowl with a curry leaf sprig kept on the top left side.

Skilled Ideas

  1. Aside from the greens I’ve used on this recipe of Kara Kuzhambu, it’s also possible to add another vegetable of your alternative. Cauliflower, okra, plantain, yam, radish, french beans, bottle gourd and pumpkin work properly on this curry.
  2. For okra, sauté them in some oil till they’re nearly cooked after which add them later if you add the coconut and spices paste to make the gravy.
  3. Typically in eating places, they use drumsticks, brinjals and pearl onions (small onions that’s added in Sambar). However you could possibly use greens that you’ve got. You too can use common onions.
  4. The most effective and most genuine taste within the dish comes by utilizing sesame oil (gingelly oil). However be at liberty to make use of any impartial flavored oil that you’ve got. You too can use coconut oil.
  5. You must grind the paste to a effective and easy one. Don’t maintain it coarse or semi-fine. Be at liberty to swap contemporary coconut with frozen coconut.
  6. The amount of water within the gravy can be adjusted. Whether it is too thick, add some extra water to get the specified consistency.

Extra South Indian Vegetable Preparations!

Please remember to price the recipe within the recipe card or depart a remark beneath in case you have made it. For extra veetarian inspirations, Sign Up for my emails or comply with me on Instagram, Youtube, Facebook, Pinterest or Twitter.

kara kulambu in a bowl.

Kara Kuzhambu | Kara Kulambu

Kara Kuzhambu additionally known as Kara Kulambu is a tangy, spiced gravy made with greens like drumsticks, pearl onions, brinjals and so on in a curry base of coconut, spices and tamarind. This spiced and tangy preparation is a delicacy from the delicacies of Tamil Nadu in South India.

Prep Time 30 minutes

Cook dinner Time 20 minutes

Whole Time 50 minutes

For making tamarind extract

For roasting and grinding to stick

Forestall your display screen from going darkish whereas making the recipe

Preparation

  • Warmth a small pan. Maintain the warmth to a low and add the next spices – coriander seeds, fenugreek seeds, black pepper and cumin seeds.

  • Stirring typically, dry the roast spices until aromatic. Put aside and permit the roasted spices to chill.

  • In the meantime in a small bowl, soak tamarind sizzling water for 20 to half-hour.

  • Add the roasted spices in a grinder jar together with grated coconut or chopped coconut

  • Add ½ to ⅔ cup water and grind to a easy and effective paste. Put aside.

  • Quarter the brinjals and maintain them in soaked salted water for 15 to twenty minutes. Additionally chop the opposite veggies.

Making kara kuzhambu

  • Warmth 2 tablespoons oil in a pot or pan.

  • Decrease the warmth and add mustard seeds and urad dal.

  • On a low warmth crackle the mustard seeds and brown the urad dal.

  • Add the pearl onions or chopped shallots and curry leaves. Stir and sauté for a minute on low warmth.

  • Then add chopped tomatoes. Stir and sauté until the tomatoes soften.

  • Add the chopped veggies. Add turmeric powder and purple chili powder.

  • Stir properly and saute the veggies for a minute or two.

Making kara kuzhambu

  • Add 1.5 cups water. Additionally add salt as required.

  • Stir to combine. Cowl the pan with lid. On a low to medium warmth simmer the veggies, until they’re nearly cooked.

  • Squeeze the tamarind extract from the soaked tamarind and put aside.

  • As soon as the veggies are nearly cooked, add the tamarind extract.

  • Add the bottom coconut and roasted spices paste. Stir and blend very properly.

  • If the gravy consistency appears thick, add some water and blend.

  • Simmer the kuzhambu gravy for 7 to eight minutes on a low warmth with out the lid. Stir at intervals.

  • Serve Kara Kuzhambu with steamed rice and even with idli or dosa.

  • Whereas I’ve used drumsticks, brinjals, carrots, potatoes, you may choose to make use of another vegetable of your alternative like cauliflower, okra, plantain, yam, radish, french beans, bottle gourd and pumpkin.
  • For okra, sauté them in some oil till they’re nearly cooked and add them later if you add the coconut and spices paste.
  • As a substitute of pearl onions (or sambar onions), use shallots or common onions.
  • The most effective and most genuine taste within the dish comes by utilizing sesame oil (gingelly oil). However be at liberty to make use of any impartial flavored oil that you’ve got.
  • You might use frozen coconut as an alternative of contemporary coconut. 
  • The consistency of the gravy may be medium-thick to medium, so modify by including much less or extra water.

Diet Information

Kara Kuzhambu | Kara Kulambu

Quantity Per Serving

Energy 193 Energy from Fats 99

% Each day Worth*

Fats 11g17%

Saturated Fats 4g25%

Polyunsaturated Fats 1g

Monounsaturated Fats 6g

Sodium 342mg15%

Potassium 405mg12%

Carbohydrates 22g7%

Fiber 7g29%

Sugar 5g6%

Protein 5g10%

Vitamin A 3879IU78%

Vitamin B1 (Thiamine) 0.1mg7%

Vitamin B2 (Riboflavin) 0.1mg6%

Vitamin B3 (Niacin) 24mg120%

Vitamin B6 0.2mg10%

Vitamin C 59mg72%

Vitamin E 3mg20%

Vitamin Okay 4µg4%

Calcium 72mg7%

Vitamin B9 (Folate) 276µg69%

Iron 2mg11%

Magnesium 42mg11%

Phosphorus 94mg9%

Zinc 1mg7%

* P.c Each day Values are primarily based on a 2000 calorie eating regimen.

Like what you see?

Keep updated with new recipes and concepts.

This Kara Kuzhambu recipe from the archives, first printed in February 2015 has been up to date and republished on January 2023.



Source link
RELATED ARTICLES

LEAVE A REPLY

Please enter your comment!
Please enter your name here

- Advertisment -

Most Popular